Coffee cup test (Cupping)

Today we will talk about the cup test, the previous blog post talked about the essence of fine coffee Specialty Coffee in the cup test (Cup Testing or Cupping), that is, the evaluation of coffee taste, cup test (Cupping) is a very important step. I remember that when the blogger was young, he just began to learn coffee roasting, and every time after baking, everyone had to learn to taste his work with the teacher and play several times.

Props for cup testing:

Coffee cup test 10 steps:

1. Prepare a little (about 10 grams) freshly roasted and immediately ground coffee in a small cup.

two。 Smell it and see its dry fragrance.

3. Pour in hot water of about 95 degrees Celsius, do not boil, immediately pour in, leave for about half a minute, wait for the temperature to drop slightly, then pour into the coffee powder.

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

5. Leave the cup sample for three to five minutes and then stir with a long spoon.

6. Stir while smelling and evaluating the aroma and concentration of the steam.

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

8. Scoop a tablespoon of coffee without residue into the mouth and sip it straight to the root of the tongue ~ feel the smell ~ don't swallow it in a hurry ~ let the coffee flow in the mouth to feel the consistency of the tongue ~ whether the taste is still strong before swallowing into the throat.

9. Slide your tongue onto the upper edge of your mouth to feel its texture and taste.

10. Stay in the mouth for three to five seconds and then spit it out, and whether the aftertaste remains ~ or even turn sweet.