How to prepare for the cup test? Introduction to the tools, standards and processes of cup testing

When testing the cup, make the coffee flow back and forth in your mouth and make full use of your sense of taste and smell to feel the flavor characteristics of the coffee. It transforms the subjective and different sensory experience into quantitative data with practical value to guide people's practical decisions, such as buying, selling, sharing experience and so on. So how to carry out the cup test? Next, we will introduce the tools, standards and processes of cup testing.

Tools, standards and processes of cup testing

01

Cup measuring tool

Tools

Coffee bean, electronic scale, bean grinder, temperature control pot (thermometer), cup measuring bowl, cup measuring spoon, timer,

Water cup and cup score table

02

Cup testing process

Process

When these tools are ready, we will have a cup test.

1. Prepare coffee-like beans. According to the SCAA standard, we should prepare 5 sample beans, put them in a cup and put them in a bowl, weighing 11.5g each. (note: when the variety of sample beans changes, you should pay attention to the washing and grinding machine.)

two。 Boil water and set the temperature to 93 °.

3. Grind coffee beans and smell dry.

4. Pour 200ml water into the cup within 15 minutes, soak for 3-5 minutes and smell the damp fragrance.

5. 4 minutes after water injection, break the slag with the back of a spoon, each cup can be moved three times, during which you can also smell wet incense.

6. Pick up the dregs and remove the coffee grounds from the surface of the coffee liquid.

7. After soaking for 8 minutes, wait for the liquid to cool to 70 °~ 60 °, and begin to sip the coffee liquid to feel the acidity, alcohol thickness and sense of balance.

8. When the temperature drops close to the human body temperature (37 °), begin to feel sweetness, consistency and cleanliness.

9. When the temperature drops to about 20 °, the evaluation should be stopped and the comprehensive score should be evaluated.

03

Cup test standard

Standard

● baking degree

According to the cup test standard of SCAA, the roasting degree of coffee bean samples ranges from shallow roasting to medium roasting:

(1) the values of Agtron coffee roasting degree analyzer are coffee bean # 58, coffee powder # 63 (±1).

(2) the value of the SCAA color card is # 55 / 60.

● baking time

The standard baking time specified by SCAA is 8: 12 minutes without blackening or peeling.

If the firepower is too strong in less than 8 minutes, the bean surface will be scorched black or baked unevenly; more than 12 minutes, there will be too many carbonized particles, which can not reflect the best flavor.

● baked sample

The sample is baked within 24 hours of the cup test and needs to be placed for at least 8 hours. After baking, cool to room temperature, put it in a sealed container or airtight bag, and store in a dry, cool place.

● water quality

The water used in the cup test should be clean and odorless, and the TDS (total solid dissolved content of water quality) is between 125~175ppm.

Not lower than 100ppm, the water quality is too soft, easy to extract too much, and not higher than 250ppm, the minerals in the water are too saturated, easy to affect the taste and insufficient extraction.

● lapping degree

A little thicker than the size of the filter paper, 70% to 75% of the coffee powder can pass through the American standard size 20Mesh mesh.

The grinding scale of Little Eagle is about # 4 minutes 4.5 and the scale of drawing KR804 is # 6 feet 7. Because the soaking time is long, grinding is too fine and easy to extract.

● water temperature

The injected water should be fresh and odorless, and the temperature should be about 93 degrees.

● standardized extraction

11.5g Coffee Powder: 200ml Water, which means 1purl 18.18.

The range of extraction concentration is just between the gold cup criterion.

● soaking time

Let the coffee powder soak in the cup for 3-5 minutes, do not stir.