Why is the cup tester's cup spoon either gold or silver? Cup spoon is also fastidious?

For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)

Near cup tester exam. After greeting the last guests who were left alone, I set up a bar and listed 6 groups of 5 bowls of bearer coffee for colleagues preparing for the exam. In the pocket is a small packet of "specially prepared" defective beans. Secretly put it into some bowls later, hoping that they can recognize it correctly.

Why do you smoke coffee?

"Whoa. ... With a weak acid value of 7.5, a syrup-like taste of 8, heavy peach aromas, distinct layers of hazelnut and cocoa, this is an excellent cup of Brazilian coffee. " When a spoonful of coffee was close to her lips, the petite and delicate she suddenly sipped loudly, attracting everyone's attention. Their faces were hung with the question "Why is it so rude to drink coffee?"

It's another colleague's turn. He is taking the exam for the first time, and his cup test experience all comes from communicating with colleagues in his spare time. The gesture is still young, but the sound of sipping coffee in the spoon is full of momentum.

". Call. Um. Oh! Ahem! " In the laughter of the people, I said to him, whose face was flushed, "the Japanese eat ramen and eat loudly to express delicacy and respect." When testing coffee, inhale the liquid vigorously in order to atomize it and enhance the sense of smell. Everyone creates a different tone, not the louder the better. "

The taste buds on the tongue can only distinguish between sweet, sour, bitter, salty, and umami found in recent years. On the other hand, the olfactory cells in the nasal cavity can identify thousands of odors suspended in the air. The so-called color, aroma and taste are delicious food that can satisfy different senses (eyes, nose, tongue).

The attraction of boutique coffee lies in the aroma (volatile aromatics) in beans. To appreciate coffee, first use your nose to feel the "dry fragrance" (fragrance) after being ground into powder. After brewing, the liquid in the spoon can be atomized by sipping with closed lips. This not only allows every part of the tongue to come into contact with the coffee liquid at the same time. Some of them can also reach the olfactory cells of the posterior nasopharynx (posterior nasopharynx), making the feeling more three-dimensional. Exhale slightly through the nose after spitting coffee, and you can feel the change of aftertaste. At different temperatures, there are different experiences.

Rapid cooling

"your coffee was too hot just now. Choking throat is small, if you burn your tongue, you don't have to take the test. " I took a spoon out of my bag and gave it to him. "I'll lend it to you temporarily and return it after the exam."

A guest asked curiously, "the surface of this spoon is not polished and the handle is uneven. What's so good about it?"

I put my spoon and the one used by my colleagues into the cup containing 97 ℃ of hot water for a moment and then picked up and said, "Please hold out your hands. Later, I will touch the back of your hands with two spoons every five seconds."

After a while, everyone finally understood the difference between the two: my spoon was no longer hot after a few seconds. The other one was still hot after 20 seconds.

A spoon made of sterling silver can not only reduce the risk of scalding the tongue, but also cool quickly, saving time between the test cup and the cup. When an international review is conducted, up to 40 samples need to be tested in each section. This plain silver spoon helped me a lot at that time!