1. General Information
Course Length: Minimum 16 hours
Pre-requisites: This course is for current cuppers who utilize the 2004 SCA cupping protocol, including but not limited to: 
 

• Professional Cuppers

• Q Arabica Graders or former Q Arabica Graders

• Anyone who uses the SCA cupping system at least once a month or have used it intensively at some point in the past few years

• Coffee lovers who are experienced with cupping and wish to learn the new SCA CVA system

Course Format: this course can be delivered in person or online through live, interactive sessions.

Written Exam Information:

• 30 questions, 32 minutes, 80% to pass. This is an online exam, taken in the learner's own time within 7 days after the course.

Practical Exam Information:

• The practical exam has four components: aroma categorisation; descriptive assessment, covering both intensity and CATA elements; affective assessment; and extrinsic assessment.

• Learners must pass the written exam and all four practical components to receive the course certificate. Two attempts are offered for each component during the course.

• Please note: cupping applications may not be used during the practical exam components, because they assist the user and prevent certain errors the exam is designed to test.

2. Course Description

The Coffee Value Assessment Course for Cuppers is a two-day professional update for coffee cuppers, during which they will learn and become familiarized with the SCA’s new Coffee Value Assessment (CVA) as a tool to evaluate coffee quality. The course is full of hands-on activities to demonstrate the elements of CVA, including several cuppings, though it also includes a few lectures and time for discussion. A certificate attesting the participant has acquired CVA as cupping tool will be issued to those students who pass both practical and theoretical tests. 

Objectives: After completing the CVA Course for Cuppers, participants will be able to use correctly and integrate the SCA's Coffee Value Assessment (CVA) tools into their cupping practice. 
After completing the CVA Course for Cuppers, participants will be able to: 
 

• Identify and utilize the new CVA sensory references. 

• Explain the function and background of key sensory assessment tools used in CVA:

  • 15-point intensity scale

  • CATA lists

  • Nine-point affective scales.

• Use the CVA Descriptive, Affective and Extrinsic Forms to describe and evaluate coffee.

• Explain and apply the complete CVA system across its descriptive, affective and extrinsic assessment tools. 

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3. Topics Covered
 

• Introduction to CVA: why the system changed, and how each assessment supports a different point in the value chain 

• Introduction to CATA: Understanding the CATA lists and getting comfortable using them

• Descriptive Cupping: Explanation of the system and practical cupping session 

• Introduction to the nine-point affective scale: understanding the scale and how it is used

• Affective Cupping: Explanation of the Affective Cupping system and practical cupping session

• Introduction to the Extrinsic Assessment Form and how to use it

• Combined Form Cupping: Understanding and hands-on usage of the combined Affective & Descriptive Form

Updated to the SCA CVA for Cuppers pack (18 Aug 2025), Guidebook V2.0