What does the SCA say the Q Grader written exam focuses on?

Mainly the CVA, plus cupping procedures including setup. The SCA's preparation page states that the written exam focuses primarily on the CVA and that cupping procedures, including setup, are also covered in detail.

A cupper's affective ratings sum to 52. One cup is marked defective for phenolic flavor and therefore also non-uniform. What is the final cupping score?

81.00. A sum of 52 gives 87.00 before deductions. One defective cup that is also non-uniform subtracts 2 + 4 = 6 points, so the score is 81.00.

How many full defect equivalents do 7 slightly insect-damaged beans represent on the CVA Physical Form?

0.7. Slight insect damage is a Category 2 defect with a 10:1 ratio, so 7 beans ÷ 10 = 0.7 full defects.

Which set of numbers matches SCA-102 cupping mechanics?

Water at 93 ± 3°C, crust unbroken 3–5 minutes, liquoring from about 70°C. SCA-102 specifies water at 93 ± 3°C poured to the rim, a crust left unbroken for 3–5 minutes, and liquoring that begins when the brew has cooled to about 70°C, with at least three rounds.

Written Exam Preparation: CVA & Cupping Proc | Free Guide 2026

The written exam is the only non-practical assessment in the Q Grader course. The SCA says it focuses primarily on the Coffee Value Assessment, and that cupping procedures, including setup, are covered in detail. The recommended reading is the CVA Protocol, SCA-102, SCA-103, and SCA-104, and the CVA Theory video series. The SCA also suggests downloading the forms and practicing the Physical, Descriptive, Affective, and Extrinsic Assessments at work.

The SCA's public pages do not state the number of questions or the pass mark. Authorized providers describe the exam as 55 questions in 60 minutes with an 80% pass mark, and at least one provider allows three attempts on it. Confirm the details with your instructor.

Fact sheet: SCA-102 sample preparation and mechanics

Topic	Rule
Superseded documents	SCA Cupping Protocol (2004 and later) plus heritage ratio, water, grind, roast, room, spoon, and table standards
Cupping roast	Ground L* 26–29; about Agtron/SCA tile #65; Agtron Gourmet reading 63 (about 58 whole bean)
Roasting problems	Too fast (excessive heating rate) or too slow (insufficient, "baked"); repeat the batch
Cooling and rest	Air-cool without quenching; store airtight at about 20°C; rest 8–24 hours
Cups	Tempered glass or ceramic, 200–350 mL, top diameter 75–90 mm, all identical
Dose	8.25 g per 150 mL of cup capacity; each cup weighed separately; ±0.2 g
Grind	Each cup separately; 70–75% passing US No. 20 (850 µm); purge with new sample
Cups per sample	Affective: 5; Descriptive: 3–5, or batch brew at 55–60 g per liter
Water temperature	93 ± 3°C, poured to the rim
Crust	Unbroken 3–5 minutes; break by stirring about 3 times while sniffing
Liquoring	Start at about 70°C; at least 3 rounds as the brew cools below body temperature
Session	Usually 3–6 coffees, maximum 6; tables at least 0.90 m² for six people
Cupping water	No chlorine; calcium hardness 50–175 ppm; alkalinity at or near 40–70 ppm (as CaCO3); pH 6–8
Hygiene	Rinse spoon in hot water before every dip; sanitary modified protocol available

Fact sheet: Descriptive Assessment (SCA-103)

Topic	Rule
First step	Estimate and record roast level visually, when applicable
Intensity	15-point scales for fragrance, aroma, flavor, aftertaste, acidity, sweetness, mouthfeel; total section intensity; nearest integer recorded
Changes	Second mark plus arrow; do not erase
Orthonasal CATA	Up to 5 for fragrance and aroma combined
Retronasal CATA	Up to 5, plus up to 2 main tastes (salty, sour, sweet, bitter, umami)
Mouthfeel CATA	Up to 2 of rough, oily, smooth, mouth-drying, metallic
Free descriptors	For acidity and sweetness; for precise notes; for uncategorized notes
Taste references	Salty 0.20% NaCl; sour 0.04% citric; sweet 0.52% sucrose; bitter dark roast about Agtron 35; umami 0.10% MSG

Fact sheet: Affective Assessment (SCA-104)

Topic	Rule
Sections	Fragrance, aroma, flavor, aftertaste, acidity, sweetness, mouthfeel, overall
Scale	1 extremely low … 5 neither high nor low … 9 extremely high
Score	$S = 0.65625\sum h + 52.75 - 2u - 4d$ , rounded to the nearest 0.25
Anchors	All 9s give 100; all 5s give 79; all 6s give 84.25
Defects	Potato, moldy, phenolic only; mark cups and type, or it does not count
Uniformity	Qualitative differences only; defective cups are also non-uniform unless all cups are evenly defective
Preference	Own or known market preference; not influenced by other cuppers

Fact sheet: Physical and Extrinsic

Topic	Rule
Physical sample	350 g green coffee
Physical form fields	Color (8 options from blue-green to brownish), moisture, screen sizes #10–#23 in grams and percent, Category 1 and 2 defects
Category 1 ratios	Full black 1, full sour 1, dried cherry 1, fungus damage 1, foreign matter 1, severe insect damage 5
Category 2 ratios	Partial black 3, partial sour 3; parchment, floater, immature/unripe, withered, shell, broken/chipped/cut, hull/husk 5; slight insect damage 10
Extrinsic categories	Farming, Processing, Trading, Certifications, Other
Process by last layer	Fruit-dried, mucilage-dried, parchment-dried, seed-dried

Calculation drills

Dose: a 220 mL cup needs 220 × 0.055 = 12.10 g (acceptable 11.90–12.30 g).
Score: ratings summing to 52 give 87.00; with one non-uniform cup, 85.00; with one defective cup that is also non-uniform, 81.00.
Defect equivalents: 12 partial blacks ÷ 3 = 4 full defects; 7 slight insect-damaged beans ÷ 10 = 0.7.
Solutions: 0.52% sucrose = 5.2 g per liter.

A four-week study method

Week	Focus	Method
1	SCA-102	Rewrite the mechanics table from memory; time a mock setup
2	SCA-103 and SCA-104	Fill both forms on four coffees; do score calculations by hand and check with the calculator
3	Physical and Extrinsic	Grade a 350 g sample; complete Extrinsic forms from offer sheets
4	Mixed review	Answer practice questions under a 60-minute timer; revisit weak tables

Traps to avoid

Using heritage numbers: 10 attributes out of 10, a 6.00–9.75 scale, taint ×2 and fault ×4, or a 4-minute break as a rule.
Treating intensity as quality.
Forgetting that the dose is per 150 mL of cup capacity, not a fixed 8.25 g.
Assuming any off-flavor is a defect; only potato, moldy, and phenolic count.

SCA / CQI Q Grader Certification (Coffee)

16.3 Written Exam Preparation: CVA & Cupping Procedures Review

Key Takeaways