Who is the SCA (Specialty Coffee Association)?
The global industry organization for specialty coffee, formed in 2017 from the SCAA and SCAE. It defines standards for evaluation, brewing parameters, and water quality, offers barista and roaster certifications, and hosts the World Barista Championship.
Why that is
The SCA is to coffee what the OIV (International Organisation of Vine and Wine) is to wine—the central organization that sets quality standards and consolidates expertise.
History:
- 1982: Founding of the SCAA (Specialty Coffee Association of America) in the US.
- 1998: Founding of the SCAE (Specialty Coffee Association of Europe) in Europe.
- 2017: Merger of both into a single global organization: the SCA.
What the SCA does:
- Defining standards: The SCA determines what specialty coffee is (80+ points), how coffee is evaluated (cupping protocol), what water is optimal (TDS 75–250 mg/l), and which brewing parameters lead to good results (brew ratio, temperature, extraction yield).
- Education: The SCA Coffee Skills Program offers six modules—Introduction to Coffee, Barista Skills, Brewing, Green Coffee, Roasting, and Sensory Skills—each in three levels (Foundation, Intermediate, Professional).
- Q-Graders: The Q-Grader license is issued by the CQI (Coffee Quality Institute); Q-Graders are the certified coffee sensory experts who evaluate green coffee.
- Competitions: The SCA organizes national and international championships—World Barista Championship, World Brewers Cup, World Latte Art Championship, and more.
- Research: Scientific studies on extraction, sensory analysis, and sustainability.
Important SCA standards for everyday life:
| Parameter | SCA Recommendation |
|---|---|
| Brew ratio | 55–65 g coffee per liter of water |
| Water temperature | 92–96 °C |
| Extraction yield | 18–22% |
| Water TDS | 75–250 mg/l (ideal: 150) |
In practice at Green Wall Coffee
At Sophienstraße 27, we guide ourselves by SCA standards—for dosing, water temperature, and brew ratio. These aren't rigid rules, but starting points that are proven to deliver good results.
If you want to taste the difference yourself: Sophienstraße 27, Berlin-Lichtenberg. Mon–Fri 8am–5pm, Sat 10am–5pm.
Further reading
Related questions:
- What is cupping and how does it work?
- 'What do 'Tasting Notes' on a coffee bag mean?'
- Why does specialty coffee cost more than supermarket coffee?
Also relevant:
- What is the SCA Flavor Wheel? — Flavor, Sensory & Aromas
- What do terms like fruity, chocolatey, nutty mean on the packaging? — Flavor, Sensory & Aromas
All questions in this topic: Specialty Coffee & Industry