How to use the cup test to judge whether the coffee is good or bad?

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The cup test method does not matter whether it is right or wrong, it can help the tasters to understand the original flavor of coffee. It is often said that cup testing is a science, which needs a lot of professional knowledge to support. This is true, but it will not hinder people's enthusiasm for cup testing. The cup test is simple, and there is no standard answer. You may find flavors in a cup of coffee that other people don't notice. This is the charm of the cup test.

Cup testing officially became an industry standard at the end of the 19th century, with the first wave of coffee flourishing in the United States.

What is a cup test cupping?

Cup test is a way to evaluate the characteristics of a coffee bean, to help us distinguish one coffee bean from other coffee beans, in order to have a better understanding of coffee beans. In the cup test process, it is very important to use the same standard every time, which will directly affect the cup test results.

Why the cup test?

The cup test is to better understand the basic taste of a coffee bean, which will help us to understand the different flavors of coffee beans in different regions and different producing areas, as well as the subtle differences between different batches of coffee beans in the same region.

The preparation process of Cupping

Coffee beans, which are commonly used in cup testing, are more able to magnify the advantages and disadvantages of coffee beans, rather than being covered up by roasted flavor.

Grind the coffee beans to be tested into the fineness of hand (powder 11g: water 200mL), put them into the cup test bowl in turn, inject 92-94 degrees of water into the large water, stand for 4 minutes, use the cup spoon to break the residue, smell the aroma, the aroma at this time will help to have a rough prediction of the flavor to be tasted next.

After skimming the coffee grounds, you can start the cup test. Don't be afraid to make a loud sipping sound during the cup test, which is nothing to be ashamed of, because everyone is like this. Take a cup spoon, scoop into the coffee liquid, and sip it hard to your mouth, so that you can feel the moisture of the coffee from the mouth to the soft jaw behind the tongue. In this process, the coffee is sprayed in a fog, making it easier to taste the flavor of the coffee.

Don't be afraid to say the flavor of the coffee you really feel. Again, there is no right or wrong in the cup test. You may feel the flavor that others feel, or you may be sensitive to some flavor that others have not.

What on earth is Cupping testing in the cup?

Dried incense / Dry Fragrance

Does it smell fresh? Does it smell stale? The coffee beans are overcooked? Too shallow? All these can be found in the process of smelling dried incense.

Sweetness | spices | Baking | Nuts

Wheat | carbonized | stale | fresh

Shixiang / Wet Fragrance

When coffee powder is mixed with water, oxygen helps to release a stronger aroma than dry aroma.

Smooth | fresh | lively | creamy texture | sharp

Acidity / Acidity

Acidity in coffee is generally popular, but when it develops into sour, it is likely to become one of the least popular elements. On the one hand, acidity can bring fresh and lively flavor to coffee; on the other hand, acidity may only show inappropriate sour taste. Coffee without acidity is lifeless, and once a sharp or unpleasant acidity is formed, it will be a disaster for the tasters.

Refreshing | bleak | soft | irritating

Sharp / rough / mild / brief

Smooth / sour in wine

Alcohol thickness / Body

Alcohol thickness is used to describe the richness and richness of coffee in the mouth.

Rich | thick | Fat | thin

Flavor / Flavour

Is there any chocolate in the coffee? Does it smell fruity? What kind of fruit is it?

Fruit | Wine | Butter | Caramel

Chocolate | blackcurrant | Woody | grassy flavor

Honey | licorice | Barley | Nuts | spices

Huigan (Yu Yun) / Finish

What is the feeling left in the mouth when the coffee is swallowed? Yu Yun is a very important part of the cup test.

Sweet | sour | bitter | sharp | smooth

Rich | Silk texture | paste | dry

How to test it by cup?

The first step-water injection, soaking: brew and grind all kinds of coffee beans (preferably within 24 hours), grind the coffee to a coarse powder, put the ground coffee powder (particles) into the cup, shake the coffee powder in the cup, smell the dry aroma of the coffee, soak the coffee in the cup according to the ratio of 8.25 grams of powder to 150 ml of hot water at 93 degrees Celsius, and let the coffee soak for 3-4 minutes until the coffee residue shell is formed.

Step 2-smell Aroma: wet fragrance is the intensity of the smell when brewing coffee. Some subtle and delicate differences, such as the characteristics of "flower" or "wine", come from the wet aroma of brewing coffee.

Step 3-broken residue: stir three times on the surface of the cup with a spoon, skim off the foam and dregs, and you can start to taste the coffee with a spoon.

Step 4-tasting: remove the coffee scum with a cup spoon, suck the coffee entrance, feel it in the mouth and spit out the coffee liquid, record your feelings on the cup meter, score according to the requirements of the cup meter, gargle, rinse the cup and test the spoon, and then taste the next coffee.

How will you sum up a cup of coffee? Are there any other flavors that are not reflected in the evaluation table? Cupping is very necessary to evaluate coffee. Moreover, rich cup testing experience will help a coffee rookie grow into a coffee expert.