The scale that is used to determine whether or not a coffee is considered a specialty coffee was designed by the Specialty Coffee Association (SCA). This coffee grading scale establishes ten specific, desirable attributes within coffee which includes the following:
âą Aroma - Descriptors for coffee aroma may include flowery, nutty, smoky, and herby.
âą Taste - Descriptors for coffee taste may include acidity, bitterness, sweetness, saltiness and sourness
âą Aftertaste - Both the aroma and taste of the coffee after swallowing it.
âą Acidity - A primary flavor in coffee that is usually noted as a pleasant sharpness in flavor towards the front of the mouth but has a numbing sensation on the tongue and/or a dryness at the back of the palate.
âą Body - Sometimes referred to as "mouthfeel," a coffee's body refers to the weight or viscosity of a coffee on the tongue.
âą Balance - Seeks to define whether or not one quality of a coffee overpowers all others.
âą Cleaning - This refers to whether or not the coffee is free of defects. It does not at all refer to anything related to sanitation.
âą Sweetness - A mild flavor that is not considered harsh. This is usually first perceived on the tip of the tongue.
âą Uniformity - This refers to the consistency of a coffee's flavor across multiple cuppings.