Coffee Science for CoffeePreneurs by CoffeeMind Coffee Science methodology Episode 7: The SCA Cupping form
Feb 10, 2022
The discussion dives into the limitations of the SCA Cupping Form, highlighting how it fails to reflect real consumer preferences. The hosts propose a new methodology aimed at capturing a wider range of flavor intensities. They critique existing sensory analysis practices, emphasizing the importance of panel size and accurate scoring. The conversation also sheds light on the challenges within sensory science and how misconceptions about coffee processing can mislead evaluations of quality.
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Separate Methods For Intensity And Preference
- Stop mixing intensity description and preference mapping in a single form.
- Use separate methods for sensory intensities and for consumer preference mapping.
Two Distinct Sensory Data Types
- Sensory science distinguishes intensities (descriptive) from preferences (hedonic).
- Intensity mapping needs calibrated panels and sufficient replication to estimate real sample parameters.
Use Adequate Panel Size For Descriptions
- Recruit at least 10 trained panelists for descriptive intensity tests; 12 is safer.
- Insufficient replication risks missing real differences in samples.