Golden Cup Analysis

Golden Cup Analysis

$ 149.95

 

Golden Cup Coffee Analysis

Coffee Product Information: 

Blend: 

Grind: 

Roast: (SCAA/Agtron Tile #) 

BREWING EQUIPMENT 

PLEASE INDICATE WITH 

Urn 

Bottle Brewing 

Air Pot Brewer 

Shuttle System 

Other (please describe) 

Manufacturer: 

Capacity:
(please specify unit of measure) 

OBJECTIVE EVALUATION 

On-Site Brew Analysis Test: 

Brew Ratio: _________________ coffee per __________________ water
(please indicate unit of measurement, either ounces/fluid ounces or pounds/gallon 

Percent Soluble Concentration: ______ % 

Percent Soluble Yield: ______ % 

Measuring Device (circle one): Hydrometer TDS Meter Refractometer Other 

Strength Within Acceptable Range (1.15% to 1.35%): _____ Yes _____ No 

Extraction Within Acceptable Range (18 to 22%): _____ Yes _____ No 

Brewing Water Temperature: _____ Fo 

Brewing Time: _____ minutes 

Complete Saturation of Coffee Bed: _____ Yes _____ No 

Water Quality (hardness): _____ ppm 

_____ pH 

SUBJECTIVE EVALUATION 

Brewing Station Inspection (circle one): 

Brew Basket 

Clean Needs Maintenance Replace 

Spray Head/Orifices 

Clean Needs Maintenance Replace 

Seat Cups/Gauge Glass 

Clean Needs Maintenance Replace 

Holding Vessel 

Clean Needs Maintenance Replace 

Holding Temperature: __________ oF 

Holding Time: ___________ minutes (avg.) 

Holding Container (circle one): Thermal Air Pot Glass Pot Urn Jar Other 

Freshness (circle one): Acceptable Not Acceptable 

GOLDEN CUP 

ON-SITE EVALUATION FORM 

This form must be completed by an SCAA Certified Brewing Technician and submitted along with a completed Application form and verification samples. 

NAME OF ESTABLISHMENT: 

VERIFICATION OF COMPLIANCE: 

I have evaluated the coffee brewing program of this establishment and hereby certify that the coffee preparation procedures at this location are within the specifications of the Golden Cup Award program of the Specialty Coffee Association of America. 

By: ______________________________ (SCAA Certified Brewing Technician) 

Date: ____________________________ 

GOLDEN_CUP_AWARD VERSION: SEPT2014 5 of 5

Golden Cup Water Analysis

Characteristic Target Acceptable Range
Odor 1 Clean/Fresh, Odor free  
Color 2 Clear color  
Total Chlorine O mg/L  
TDS 3 150 mg/L 75 - 250 mg/L
Calcium Hardness 4 grains or 68 mg/L 1-5 grains or 17 mg/L - 85 mg/L
Total Alkalinity 40 mg/L At or near 40 mg/L
pH 7.0 6.5 - 7.5
Sodium 10 mg/L At or near 10 mg/L



1.   Odor is based on sensory olfactory determination. 2.   Color is based on sensory visual determination. 3.   TDS measured based on 4-4-2 conversion.

The Target is the most desirable point in the Acceptable Range, although falling within the range is considered meeting the standard. These variances are in place to take into consideration real world circumstances, and the target gives the optimum measurement of each characteristic to strive for.