SCAA Cup testing Standard process extraordinary Cup how is it determined
For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)
Coffee cup testing is not only a professional skill, a profession, but also a pleasure, so we can do it at work, in class, in formal activities, at home, on leisurely occasions, or communicate with friends. During the cup test, the cup tester (cup tester, cup tester) should smell the dry aroma of the coffee, break the residue with a cup spoon, release the wet fragrance of the coffee in the cup, suck the coffee liquid, and make the coffee fog all over the mouth, covering the taste buds. Here is only a very simple introduction, easy to understand and practice. For those who need to know more about coffee cup testing procedures, term definitions, specific requirements, etc., please read the coffee cup testing procedures (Coffee Cupping Protocol) of the American Fine Coffee Association (SCAA) (http://www.scaa.org/PDF/resources/cupping-protocols.pdf)).
What you need to prepare before the cup test:
Roasted coffee beans;
Coffee grinder;
Boil the kettle;
A cup;
Cup spoon;
Cup test form.
The eight steps of cup test:
Grind all kinds of coffee, put the ground coffee powder (particles) into the cup and cover it with paper or plate.
Shake the coffee powder in the cup and smell the dry aroma of the coffee.
Add hot water to the cup and let the coffee soak for 3-4 minutes until the coffee residue shell is formed.
Breaking dregs and smelling wet fragrance;
Use a cup spoon to fish out the coffee scum;
Suck the coffee entrance, feel it in the mouth and spit out the coffee liquid;
Record your feelings on the cup meter and score according to the requirements of the cup meter.
Gargle, rinse the cup and test the spoon, and then taste the next coffee.
What are the characteristics of a cup of coffee?
Shixiang (Aroma)
The odor intensity of brewing coffee;
Alcohol thickness (Body)
The sense of weight of coffee liquid in the mouth;
Flavor (Flavor)
The taste of coffee when it enters the mouth;
Acidity (Acidity)
Whether the sour taste of coffee is bright, lively, sharp and dull;
Sweetness (Sweetness)
The sweetness intensity left when the coffee liquid rotates in the mouth;
Aftertaste (Aftertaste)
The flavor and smell of coffee liquid tasted in the mouth and spit out.
The cup meters of professional institutions SCAA (American Fine Coffee Association) and COE (Cup of Exellence) are more detailed, except for the above-mentioned wet aroma, alcohol thickness, flavor, acidity, sweetness and aftertaste. "Fragrance", "uniformity", "clean cup", "mouth feel", "overall", "taint" and "fault" are also scored.
Source: Huang Wei's boutique coffee roasting blog
For more professional knowledge of coffee beans, please follow the Wechat official account: FrontStreetCoffee
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