Coffee cup test | Common terms for general cup test

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Previous articles have mentioned that the way to evaluate coffee is called "cup test", and the common special language for cup testers to discuss the pros and cons of coffee beans is as follows:

(01) Black Beans: black beans, generally speaking, refers to fruits that are harvested too late, fall to the ground too early, or beans that are too ripe.

(02) Black Jack: moldy beans, the smell of green beans changed from green to black, moldy, or mixed with other items due to improper transportation and preservation.

(03) Brokens: broken beans, peeling and improper handling in the screening process, resulting in coffee beans breaking.

(04) Clean: clean beans, high-grade beans without defects.

(05) Color: color, from dark green, yellow-green to brown. And other different colors, depending on the origin, new and old varieties, treatment process, maturity, storage, transportation.

(06) Defects: defective beans, including shells and deformed beans.

(07) Fine: preferred beans, suitable for making high-quality coffee beans.

(08) Flat: flat beans, lack of acid, lifeless beans.

(09) Full: full beans, this title belongs to beans with good sour taste and rich characteristics, with obvious and strong characteristics.

(10) Grassy: grass beans, beans with a unique and strong grass flavor, generally belong to the flavor of precocious Arabica beans.

(11) Hard bean: hard beans, grown in highlands, mild texture, slow growth period, unique characteristics, suitable for roasting high-quality coffee beans.

(12) Harsh: astringent beans, describing rough, rotten beans.

(13) Muddy: dirty beans, beans with monotonous and blurry texture.

(14) Pointed: sharp beans, describing beans with a sharp sour taste of good quality.

(15) Rich: fat beans, beans that are full of vitality and flavor.

(16) Screen: a screening net, a mesh tool used to classify the size of raw bean particles.

(17) Smooth: mild beans, coffee with good texture but lack of acid.

(18) Thin: thin beans, monotonous, lack of vitality, weak texture and lack of acid in coffee, sometimes due to lack of extraction resulting in lack of acid.

(19) Unwashed: dried beans, the peel, pulp and silver skin should be removed after harvest before they can be shipped to market. There are two methods: 'washing type' and 'drying type'. The coffee beans treated by drying natural drying method are dried beans.

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