MILAN – The ASEAN Coffee Institute (ACI) – an organisation under the leadership of the ASEAN Coffee Federation (ACF) – recently announced the introduction of its Coffee Protocol to redefine Coffee Appreciation. This is a small but significant revolution, considering the recent changes made to quality assessment methods – such as the introduction of the new Coffee Value assessment system designed by SCA – which have perhaps not been discussed enough yet.
To learn more about its origins, developments and criteria, we turn directly to Mr. Dave Lim, Technical Director of ASEAN Coffee Institute.
What motivated the ASEAN Coffee Federation (ACF) to create its ACF Coffee Appreciation Protocol (ACAP)?
“Asia is rapidly rising as a global coffee powerhouse. With consumption projected to surpass Europe by 2030 and accounting for around 30% of global production – 27% from Southeast Asia alone – the region is central to both demand and supply. Vietnam leads in robusta research, Indonesia and China gain global spotlight through championships, and Malaysia advances liberica development. In July 2024, China launched the world’s first coffee engineering degree.
Recognising the region’s need to express coffee in its own cultural terms, ASEAN Coffee Federation (ACF) introduced tools like the ACF Cupping Form (2018), ASEAN Coffee Flavour Sphere (2022), and the ACF Coffee Appreciation Protocol (ACAP) in 2025. ASEAN Coffee Institute (ACI) was founded in Singapore in 2021 to drive these initiatives and training.
ACAP, developed by and for ASEAN coffee professionals, offers a comprehensive, inclusive and innovative framework for coffee appreciation and training. It reflects regional diversity while contributing to global discourse. Guided by science and data, ACAP will be a key enabler in strengthening the ASEAN coffee ecosystem.”
Based on what criteria does it develop and what quality aspects does it assess of coffee? Only applicable to Arabica or also to Robusta, only to specialty?
“ACAP is an overarching quality and training framework, covering the full coffee journey from farm to cup. It consists of six integrated modules – three focused on material appreciation (cupping) and three on integrative appreciation (beverage and service). Each module comes with a corresponding training component.
The first three modules (material appreciation) have been launched; the next three (beverage and service) are in development and will release early 2026. This shift reflects a progression from one-dimensional appreciation to integrated, three-dimensional understanding, linking production, preparation, and consumer experience.
ACAP is built on the belief that quality is defined by how well a coffee expresses its origin and craftsmanship. It applies to all coffees, labelled specialty or otherwise, and values diversity across species, processes, and communities. Recognising the values of all coffees, ACAP adopts an attitude of appreciation, not evaluation.
While not a reinvention, ACAP reinterprets coffee appreciation through an Asian lens, grounded in familiar food and beverage traditions. Inspired by the original ACF Cupping Form and Flavour Sphere, it emphasises a foundational approach – starting with taste balance, then layering aroma, texture, and what we call Afterflavour (aftertaste, afteraroma, and aftermouthfeel) for a fuller sensory picture.
A dynamic system, ACAP is supported by and evolves alongside these key tools:
ASEAN Coffee Flavour Sphere streamlines flavour descriptors, making it easier to elicit intuitive responses. It also serves as a bridge between new and experienced cuppers – while newcomers benefit from guided vocabulary, seasoned professionals are encouraged to contribute additional descriptors, enriching and evolving the Sphere over time.
Cpin app integrates all six ACAP components into a seamless digital platform, bringing the Flavour Sphere to life while enabling real-time data entry, result aggregation, and display. It also streamlines the cupping process by eliminating the need to juggle pencils, cupping spoons, erasers, multiple score sheets and calculators traditionally used in manual evaluations.
Familiar swipe gestures replaces flipping of sheets. Scentible, which has bagged multiple awards for innovation, can be sprayed onto the coffee and tasted during ACAP training, sharpening the learner’s sensory acuity through both olfaction and gustation.
This approach significantly improves the accuracy and effectiveness of the training experience.”
How does it compare with the CQI protocol and the recent Coffee Value Assessment system introduced by SCA?
“ACAP values the clarity and intuition of numeric scoring where it adds insight (e.g., defect tracking or consumer preferences) but avoids scoring descriptors like “chocolate” or “apple,” which reflect diversity rather than quality or hierarchy. Instead, ACAP treats qualitative and quantitative assessments as distinct yet complementary tools for understanding coffee.
ACAP emphasizes defect analysis, recognizing farm-level quality as a key determinant of the final cup. Statistical methods inform how many samples are needed for confident quality assessments. It also explores flavour changes with temperature, leading to the development of a two-temperature cupping method. The protocol acknowledges that minor inconsistencies in exceptional coffees – naturals and experimental coffees – can still yield excellent results.
Grounded in everyday sensory experience, ACAP embraces all five senses, using taste, smell, and touch as primary inputs while incorporating sight and sound as contextual cues. This cross-modal approach offers a more intuitive, human-centered way to appreciate coffee.
Traditional cupping typically requires quick, English-based notes on paper forms—a challenge in Asia’s multilingual context. To bridge this gap, the Flavour Sphere is available in nine languages, with Cpin set to support multilingual input and automatic translation.
Enabled by Cpin, the six modules form an interconnected system with shared language and methodology. This consistency ensures seamless training across the coffee value chain, from farm to cup. Cpin also features online sensory calibration to reduce conformity bias, allowing cuppers to track and improve their performance through peer comparisons and quiet feedback. It promotes individual expression while enabling group learning over space and time. This functionality also supports ACF competitions.”
Which 13 countries are involved in the project?
“Over the years of development, the ACAP project has been shaped by the contributions of ACF Board Members and cuppers from across the ASEAN region – including representatives from Singapore, Malaysia, Thailand, Indonesia, the Philippines, Vietnam, Myanmar, and Laos. We have also had the valuable support of seasoned coffee professionals from Australia, whose experience has enriched the process.”
What are the prospects for the dissemination and use of this protocol?
“ACAP will be implemented across all ACF courses, events, competitions, and ACF-supported initiatives. With the wide range of coffee activities taking place throughout Asia, there are abundant opportunities to introduce and promote the framework. Its rollout will be powered by key tools – Flavour Sphere, Cpin, and Scentible.”
Are there certifications? How are they obtained and by whom are they recognised globally?
“ACAC (ACF Coffee Appreciation Course), scheduled for launch end 2025, offers an integrated approach to coffee sensory training in one single course, unlike traditional models that separate them.
While techniques can be taught quickly in a compact course, true skill in sensory recognition, memory, and cognition requires time and practice. To support this, ACAC adopts a paced learning model with individual cupping and peer comparison in cubicle-style settings, without the pressures of a fast-paced group setting. The course emphasizes not just the ‘how’ but also the ‘why’, linking sensory results to data through statistics and roasting curves to generate actionable insights across the coffee value chain.
ACAC is part of a broader curriculum that includes roasting, farm processing, and barista certification. Each course is multi-level, ASEAN-recognised, and designed with both off-site and residential phases to keep costs low and reduce work disruption.
ACF is also actively exploring partnerships with regional tertiary institutions to further strengthen and expand our educational offerings.”
The post The ASEAN Coffee Institute (ACI) explains its protocol: ‘Here is how we reinterpret coffee appreciation through the lens of Asian culture’ appeared first on Comunicaffe International.
