Cupping is not everything.

I will not talk about the specific steps and methods of Cupping. I would like to share some of my daily work with you carefully for reference only. Of course, you are welcome to discuss it.

1. Cupping tastes good, but when making coffee by hand (or other utensils), it tastes completely different.

The degree of Cupping roasting is not necessarily suitable for coffee utensils. My usual practice is to use Cupping when choosing beans and focus on finding defects in coffee. In the actual baked products, we use related utensils to test the taste of coffee cups. At present, we mostly use hand flushing. Therefore, most of our individual coffee beans have excellent performance on hand flushing equipment. We also recommend that you use hand brewing to make individual coffee.

Some coffee Cupping is not delicious, but it tastes good when making coffee by hand (or other utensils).

Different from question one, question one emphasizes different, and question two has a comparison between the advantages and disadvantages. Take, for example, Manning. According to the principle of Cupping, the roasted coffee beans should be shallow. During the shallow roasting of Mantenin Cupping, the rough spice flavor is very obvious, but the taste is flat and lifeless, and even there is obvious astringency in the back. The same beans, when we change hands, the flavor is no longer so obvious, the vegetation taste is very shallow, but the taste becomes very round and thick. Without data testing, I can't arbitrarily speculate whether the problem is hand-flushed or Cupping. However, if we only use Cupping as a reference, we may well miss a full-bodied coffee. Of course, our normal production of Full City is almost sour, clean and mellow, as well as Mantenin's unique spice flavor.

3. Cupping tastes good on that day, and the flavor and taste drop greatly after the second and third day.

If you are a fan of baking at home, you can bake, grind, brew and drink coffee. This problem will not exist. But if you are a coffee bean roaster like us, or your own roasting coffee shop, this is definitely bad news, given the impact of coffee transportation, circulation and sales cycle. Taguchi mentioned in the Collection of Fine Coffee that Cupping's baking rhythm and focus are good for highlighting the flavor of coffee, but the problem is that the flavor of coffee beans "deteriorates" very quickly, which is not conducive to stable production in coffee shops, just like you never know what it will taste like the next second or the next minute.

4, the next problem comes, then choose the appropriate baking degree and then Cupping, you can avoid the above problems?

Not at all. Or take Mantenin's example, deep baking, soaking for 3 minutes, Cupping bar, I am afraid it will be too bitter to swallow.

That's all I can think of for the time being.

In order to avoid being pushed to the opposite side of the table, finally we have to sum up (understand that my friend can skip the following similar disclaimer), Cupping is a very easy to use method of work, can intuitively perceive the flavor characteristics and characteristics of coffee, whether it is a roaster or barista, or even just coffee lovers, advice should be Cupping, often Cupping, skilled use of this skill, very interesting It's also useful.