Golden Cup Award | Application and Evaluation Procedures

PUBLISHED BY THE SPECIALTY COFFEE ASSOCIATION OF AMERICA (SCAA)

September 2014 • Pages: Cover + 4

Golden Cup Award | Application and Evaluation Procedures

GOLDEN_CUP_AWARD • VERSION: SEPT2014 2 of 5

BACKGROUND The Coffee Brewing Center, during its decades of operation (1952-1975), conducted numerous research projects on all aspects of coffee brewing. Their most significant contribution to our current knowledge of coffee is that the vast majority of coffee drinkers prefer brewed coffee prepared from 3.25 - 4.25 ounces of coffee for each 64 fluid ounces of water. This ratio results in a coffee with 1.15% - 1.35% dissolved coffee solids. From these they established the Golden Cup Award. This award, once a staple promotion of the restaurant industry, has been revived as a distinguished accolade awarded by The Specialty Coffee Association of America (SCAA). It is based both on the SCAA essentials of good brewing and coffee brewing control chart. A full explanation of this chart is available in the SCAA Coffee Brewing Handbook. It is important that any establishment interested in the Golden Cup Award reads and understands the fundamentals of this chart. GOLDEN CUP AWARD  The Specialty Coffee Association of America (SCAA) offers its Golden Cup Award to those coffee purveyors who have proven their ability to brew coffee to defined recommendations for quality and are devoted to maintaining this level of quality. The award is a testament to skill in preparation as well as equipment management, two important elements towards delivering a perfect cup. Ultimately the award is a signal of quality that can be proudly displayed to your customers. SCAA BREWING ESSENTIALS  The Golden Cup Award program is based on recommendations outlined in the SCAA Coffee Brewing Handbook, which defines six points of quality for brewed coffee. The Golden Cup Award utilizes four of those: (1) proper ratio of coffee to water, (2) proper grind, (3) proper equipment operation, and (4) good-quality water. Additionally, the Golden Cup Award includes the commitment to clean equipment. REQUIREMENTS  In order to qualify for the Golden Cup Award, the coffee brewing formula must fall between 3.25 and 4.25 ounces in weight (92 grams and 120 grams, respectively) of coffee per 64 fluid ounces of water (1.9 L), resulting in a coffee strength between 1.15% to 1.35% dissolved coffee flavoring material.    

Golden Cup Award | Application and Evaluation Procedures

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 PROGRAM DETAILS  • Any foodservice operation selling brewed coffee for public consumption is eligible to apply. Foodservice operations that are selling brewed coffee for public consumptions may purchase a membership on our website (www.scaa.org) to be eligible for the discounted application rate. • The award is valid for one year. • Applicants are required to undergo an on-site evaluation conducted by an SCAA Certified Brewing Technician. • Applicants must also submit a sample to the SCAA Headquarters in Long Beach, CA for verification. • Online Submission Form, Application and sample submission instructions are required for the submission. The application is included in this document below. • Results are sent via email from our Technician. If the sample fails the test, the email will include recommendations for adjustment. • Samples that pass will automatically receive a Golden Cup Award Certificate via mail, specifying dates of award validity. SAMPLE SUBMISSION INSTRUCTIONS  • Go to the SCAA online store and purchase a Golden Cup Testing Service Fee ($35) • Go to the SCAA website and fill out the online submission form for the Golden Cup Award to indicate when you will be submitting the coffee samples. • Submit at least 2 fluid ounces (60 ml) of prepared coffee in a clean, sealable container (food-grade plastic is suggested) to the address on this form. Containers may be obtained through the SCAA Resource Center at scaa.org in the store. • Submit at least 2 fluid ounces (60 ml) of brewing water. • Both samples should be submitted with this paper application as directed. • Results will be provided within three days of receipt of sample.

GOLDEN CUPAPPLICATION

Please send this completed application along with one sample each of brewed coffee and water to (minimum of 2 fluid ounces or

60 ml) along with the on-site evaluation form:

Member ServicesSCAA

117 W 4th StreetSuite 300

Santa Ana, CA 92701

A service fee of $35 per sample is also required. Please make checks payable to: SCAA

Questions? Please call Member Services @ 562.624.4100

Terms and Conditions | The Golden Cup Award is a registered certification mark of the Specialty Coffee Association of America (SCAA). Authority for presentation of the award and continued use by the recipient rests solely on the discretion of SCAA. Violations of the standards required for certification will result in revocation of the award. Submission of an Application implies agreement to these terms and conditions.

BREWING TEMPERATUREPLEASE INDICATE TEMPERATURE IN F°

BREWING TIMEPLEASE INDICATE AVERAGE TIME FOR

BREWING IN MINUTES

NAME OF INDIVIDUAL COMPLETING APPLICATION:NAME OF INDIVIDUAL COMPLETING APPLICATION:

TITLE: PHONE:

SIGNATURE: DATE:

ACKNOWLEDGMENT: BY SIGNING THIS APPLICATION, YOU INDICATE YOU HAVE REVIEWED THE RESULTS OF THE ON-SITE INSPECTION AND AGREE TO MAKE THE RECOMMENDED CHANGES IN ORDER TO MAINTAIN THE COFFEE BREWING STANDARDS REQUIRED BY THE GOLDEN CUP AWARD PROGRAM.

ACKNOWLEDGMENT: BY SIGNING THIS APPLICATION, YOU INDICATE YOU HAVE REVIEWED THE RESULTS OF THE ON-SITE INSPECTION AND AGREE TO MAKE THE RECOMMENDED CHANGES IN ORDER TO MAINTAIN THE COFFEE BREWING STANDARDS REQUIRED BY THE GOLDEN CUP AWARD PROGRAM.

BREWING FORMULA COFFEE PER BATCHHOW MUCH COFFEE IS

USED PER BATCH?

WATER PER BATCHHOW MUCH WATER IS

USED PER BATCH?

please indicate unit of measurement, either ounces/fluid ounces or pounds/gallon

NAME OF ESTABLISHMENT:NAME OF ESTABLISHMENT:NAME OF ESTABLISHMENT:

CONTACT NAME:CONTACT NAME:CONTACT NAME:

STREET ADDRESS:

STREET ADDRESS:STREET ADDRESS:PHONE:

PHONE:PHONE:

CITY: STATE: ZIP:

BREWING EQUIPMENT PLEASE INDICATE WITH

Urn

Bottle Brewing

Air Pot Brewer

Shuttle System

Other (please describe)

COUNTRY:

EMAIL:

GOLDEN_CUP_AWARD • VERSION: SEPT2014 4 of 5

NAME OF ESTABLISHMENT:

GOLDEN CUPON-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.

BREWING EQUIPMENT PLEASE INDICATE WITH

Urn

Bottle Brewing

Air Pot Brewer

Shuttle System

Other (please describe)

Manufacturer: Capacity:(please specify unit of measure)

SUBJECTIVE EVALUATION SUBJECTIVE EVALUATION SUBJECTIVE EVALUATION

Brewing Station Inspection (circle one):Brewing Station Inspection (circle one):Brewing Station Inspection (circle one):

Brew Basket Clean Needs Maintenance ReplaceClean Needs Maintenance Replace

Spray Head/Orifices Clean Needs Maintenance ReplaceClean Needs Maintenance Replace

Seat Cups/Gauge Glass Clean Needs Maintenance ReplaceClean Needs Maintenance Replace

Holding Vessel Clean Needs Maintenance ReplaceClean Needs Maintenance Replace

Holding Temperature: __________ ºFHolding Temperature: __________ ºF Holding Time: ___________ minutes (avg.)

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

Freshness (circle one): Acceptable Not AcceptableFreshness (circle one): Acceptable Not AcceptableFreshness (circle one): Acceptable Not Acceptable

Coffee Product Information:Coffee Product Information:Coffee Product Information:

Blend: Grind: Roast:(SCAA/Agtron Tile #)

OBJECTIVE EVALUATION OBJECTIVE EVALUATION

On-Site Brew Analysis Test:On-Site Brew Analysis Test:

Brew Ratio: _________________ coffee per __________________ water(please indicate unit of measurement, either ounces/fluid ounces or pounds/gallonBrew 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 OtherMeasuring Device (circle one): Hydrometer TDS Meter Refractometer Other

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

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

Brewing Water Temperature: _____ Fº Brewing Time: _____ minutes

Complete Saturation of Coffee Bed: _____ Yes _____ NoComplete Saturation of Coffee Bed: _____ Yes _____ No

Water Quality (hardness): _____ ppm _____ pH

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: ____________________________

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