Coffee evaluation method and operation procedure explanation

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A perfect cup of coffee, the most important thing is aroma, consistency and flavor, the quality of coffee depends on the cup tester's accurate tongue and sensitive nose. And how to evaluate the quality of coffee is also a subject of knowledge, interested friends, can refer to this practice.

Cupping (Cup Test): the process of evaluating the quality and taste of coffee. In the traditional cup testing method, freshly roasted and freshly ground quantitative coffee powder is put into a wide-mouthed short test cup, smell the dry aroma (Dry Fragrance), and then pour into boiling hot water. After standing for a few minutes, press the powder into the bottom of the cup with a spoon and smell the wet aroma (Wet Aroma), then use a special round silver-plated cup spoon to pick up some coffee, sip it into the mouth, and disperse it all over the mouth. And carefully taste the original taste of the coffee, and finally spit out the coffee in the mouth. This traditional cup test requires practice and is easy to drink coffee grounds, which is suitable for coffee merchants to taste a variety of different coffees in a short period of time.

10 steps of cup test:

Prepare a little freshly roasted and immediately ground coffee bean powder in a small cup.

Smell the smell and dried incense first.

After the water boils, let sit for about half a minute until the temperature drops slightly, and the hot water temperature is about 95 ℃ before pouring into the coffee cup.

Take a closer look at the aroma coming from the rising steam.

Let the coffee sample stand for 3-5 minutes, then stir with a long spoon.

Stir and smell and evaluate the aroma and concentration of the steam.

Pick up the coffee grounds on the floating surface and throw them away.

Scoop a tablespoon of coffee with no residue and sip it straight to the root of the tongue to feel the smell. Do not swallow at this time, let the coffee flow in the mouth and feel the consistency of the coffee with your tongue, whether the taste is still strong before swallowing.

The tongue slips across the upper edge of the mouth to feel the flavor and taste of the coffee.

The aroma of coffee stays in the mouth for 3 murmurs and then spits out for 5 seconds, and feel whether the aftertaste remains aroma, or even turn sweet.