Why Coffee Scores Confuse Everyone: Coffee Review vs SCA and CVA Explained
Share
Ever seen a coffee bag brag about 94 points on Coffee Review while another proudly says 87 SCA score and thought, how can both be great yet sound so different? You are not alone. Coffee scoring is wonderfully messy and that confusion is exactly what makes it fascinating.
Why coffee scores confuse everyone
The chaos begins when multiple systems overlap. Coffee Review speaks directly to consumers and rarely publishes anything below eighty five. The SCA system begins counting specialty at eighty and treats ninety as nearly unattainable. A roaster might showcase a ninety from Coffee Review and an eighty seven from an internal cupping lab, both technically accurate yet emotionally very different.
Think of it this way. SCA scoring is like an Olympic judge measuring the physics of a dive. Coffee Review is the crowd cheering when someone makes a perfect splash. Both perspectives matter, but they do not measure the same thing.
If you want the flavor without the jitters, browse our curated selection here: Frequent Coffee Decaf Collection.
How Coffee Review scoring works
Coffee Review introduced a one hundred point rating system in the late nineteen nineties and quickly became a visible platform for consumers. The format feels familiar, inspired by wine and spirits reviews. Coffees are blind cupped, numerically scored, and then described with evocative tasting notes that link sensory detail with emotional response.
What Coffee Review considers
- Blind cupping of multiple roast samples at similar roast degrees
- Evaluation of aroma, flavor, aftertaste, acidity, body, and balance
- Additional credit for sweetness, clarity, and origin distinctiveness
- A final narrative that connects the numbers to the story of the cup
The result is a system that rewards experience as much as technical precision. A Coffee Review score above ninety often reflects both excellence and enjoyment, the kind of coffee that makes tasters smile rather than simply nod in approval.
The SCA legacy system and its precision
Before the narrative approach of Coffee Review, the Specialty Coffee Association built the backbone of trade evaluation. Its legacy one hundred point cupping form defines ten core attributes, fragrance, flavor, aftertaste, acidity, body, balance, sweetness, uniformity, clean cup, and overall impression. Each is scored from six to ten, and the total determines the final number.
SCA legacy scoring thresholds
| Score Range | Classification | Notes |
|---|---|---|
| 90.00 – 100.00 | Outstanding | Competition or auction level quality |
| 85.00 – 89.99 | Excellent | Top specialty coffees with unique character |
| 80.00 – 84.99 | Very good | Minimum threshold for specialty grade |
| Below 80.00 | Commercial grade | Acceptable but not considered specialty |
The line for specialty coffee begins at eighty points, not eighty five as many assume. Roasters often promote coffees scoring eighty five and above because those lots stand out for sweetness, clarity, and balance.
The Coffee Value Assessment in brief
The Coffee Value Assessment is a modern SCA framework. It appeared as a beta release in April twenty twenty three and was standardized in November twenty twenty four through new SCA protocols. CVA breaks evaluation into four parts, descriptive sensory data, affective preference, extrinsic context, and physical grading. Instead of one final number, CVA produces a map of how value is created and perceived across the supply chain.
This is powerful for professionals but confusing for consumers. Many buyers use CVA internally for calibration while still sharing a single number in public because that is what drinkers recognize.
Comparison of major coffee rating systems
| System | Typical score range | Used by | What it measures | How it feels to consumers |
|---|---|---|---|---|
| Coffee Review | 80–100 | Public reviewers and roasters | Overall enjoyment, flavor intensity, consumer appeal | Friendly and narrative, ninety plus means exceptional |
| Coffee Value Assessment | Not a single score | SCA professionals and green buyers | Descriptive data, affective preference, and context based value | Analytical and data driven, designed for professionals |
| SCA legacy cupping form | 0–100, specialty is 80 or higher | Q graders, roasters, importers | Balance, sweetness, acidity, body, and cleanliness | Scientific and structured, ninety plus is rare |
| Coffee Quality Institute Q grading | 0–100 | Licensed Q graders | Objective sensory calibration and defect scoring | Professional certification system, not for marketing |
| Cup of Excellence | 87–100 finals only | International juries | Top auction lots judged on clarity, sweetness, and structure | Exclusive, ninety plus earns global prestige and high auction prices |
How Coffee Review and SCA scores compare
Both use one hundred point scales, but the practical ranges differ. Coffee Review rarely publishes below eighty three, while the SCA scale covers everything from defective to competition grade. Here is a useful calibration guide.
| SCA legacy score | Classification | Approx Coffee Review equivalent | Meaning in practice |
|---|---|---|---|
| 90–100 | Outstanding or competition | 94–100 | Exceptional sensory balance and depth with strong emotional appeal |
| 85–89.99 | Excellent | 91–93 | High specialty with strong sweetness and clarity |
| 80–84.99 | Very good, specialty threshold | 87–90 | Good specialty, balanced but not elite |
| 75–79.99 | Premium commercial | 83–86 | Pleasant and drinkable, may lack complexity, not specialty |
| Below 75 | Standard commercial | Below 83 | Commodity grade, often flat or roasty |
How scores are actually calculated
During formal cuppings, multiple calibrated tasters evaluate each coffee blind. They score categories on the official form, often remove the highest and lowest values, average the rest, and adjust for defects. Each score represents a consensus snapshot of how a coffee performs under controlled conditions. Because sensory calibration is complex, licensed Q graders retest every three years to maintain alignment with global standards.
The only score that really matters
After all the charts, forms, and calibration sessions, the most important score is still the one you give your own cup. If a coffee makes you pause, smile, or reach for another sip, that is a perfect ten. Coffee evaluation exists to guide discovery, not to dictate enjoyment. Whether it is a ninety four on paper or simply the brew that makes your morning feel right, that is the real score that counts.
References
- Coffee Review, how the Coffee Review system works
- SCA official cupping form, legacy version
- SCA Coffee Value Assessment overview, beta in twenty twenty three
- SCA CVA in action and standardization updates, twenty twenty four
- Coffee Quality Institute, Q grading overview
Connect and learn more
Follow Frequent Coffee on Instagram
Brand Note: Coffee evaluation evolves quickly. We share these insights to help you understand what the numbers mean and to find coffees that match your taste, not just your score expectations.
Medical Note: This article is for education and enjoyment. It is not medical advice. Always consult a qualified professional for caffeine or dietary concerns.