Basic knowledge of testing coffee cupping for coffee cups

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Coffee cup testing is a compulsory course for coffee roasters. Only by mastering the knowledge of cup testing, can we better combine different coffee beans and produce different tastes and characteristics. Cup testers will use professional scoring forms to evaluate each cup of coffee and grade coffee to identify the quality and characteristics of coffee beans.

The odor intensity of Aroma instant coffee

Alcohol thickness (Body) is the weight of coffee in the mouth.

Flavor is the taste of coffee in the mouth when it enters the mouth, like red wine.

Acidity) the style in which coffee is sour, such as mild or sharp.

Sweetness (Sweetness) is the sweetness intensity of coffee liquid retained in the mouth.

Aftertaste is the flavor and smell left after coffee is tasted and vomited in the mouth.

Authoritative organizations such as SCAA and COE have more standards and requirements for cup testing, such as "Fragrance", "uniformity", "clean cup", "mouth feel", "overall", "taint", "fault" and so on.

In addition to the criteria for evaluation, there are also regulations on the ratio of coffee beans to water during cup testing.

Water ratio: 8.25g coffee beans with 150ml water, the water temperature should be 92.2C-94.4C

Cup test cup: toughened glass or ceramic materials should be used

Cup test capacity: between 207ml and 266ml

Cup height: 5 to 9 cm

Diameter of cup mouth: 76-89mm, all cups should be made of the same volume, size and material, with lid.

Cup test spoons: to use antistatic metal material (mostly stainless steel), each spoon capacity can have 4-5ml.

Of course, there are standards for roasting coffee beans, including the size of the beans grinded when the cup is measured, the size of the beans within 24 hours, and even the size of the room when the cup is measured, the size of the table, the ventilation in the room, and the water quality of coffee brewing. Maximum controllable factors are set within a range, as far as possible so that the quantity and quality measured by the cup is objective.