Coffee cup water powder ratio, water temperature and grinding thickness specified SCAA and Coe cup score table

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Coe Cup meter evaluation items and record key points as well as evaluation instructions

I. the main purpose of the cup test

(1) to explore the original characteristics of coffee, including its advantages and disadvantages

(2) explore the roasting characteristics of coffee and find out the advantages accepted by the market, including the bean blending model.

(3) to decide whether to purchase according to the cup test results, or to make decisions related to procurement.

(4) according to the cup test results, some suggestions on coffee planting and raw bean treatment, preservation and logistics were put forward.

II. Preparation for cup test

(1) suitable environment (quiet environment without pungent or other fragrance)

(2) Cup testing equipment: bean baking facilities, cup testing room, cup testing supplies

(3) Baking cup test samples: bean baking machine, Agtron baking color card, bean grinder

(4) tidying up the cup test environment: the cup test room should be bright and clean, free of strange smell, quiet, comfortable and undistracted.

Third, cup test procedure

(1) baking time: 8 to 12 minutes, no coke, Agtron baking color card # 55-# 65 shall prevail

(2) the ratio of water to coffee powder is 18.18.

(3) regulations on the thickness of grinding: sifted by No. 20 screen or hand-punched

(4) dry incense must be tested within 15 minutes after grinding.

(5) Water quality regulations: total dissolved solids (Total Dissolve Solids) 125 Murray 175 ppm

(6) the temperature of water injection is 93 ℃.

IV. Items of cup test

(1) cleanliness (Clean cup): that is, the sample has no rotten odor and defects.

(2) sweetness (Sweetness): in ripe fruit, the sweetness content can be felt clearly. If it is too ripe or not ripe, the change of sweetness can be felt in the cup.

Take it.

(3) acidity (Acidity): good acidity can be bright and lively, or with fruit acidity or sweetness, while bad acidity is like unripe fruit or even similar to acetic acid or hair.

The sour taste of leaven.

(4) dry and wet incense (Fragrance, Aroma): dry incense refers to the aroma that is ground into powder and smelled before hot water is added, and wet incense refers to the smell after adding hot water.

There are two kinds of wet fragrance before and after breaking dregs, such as flower, berry and caramel A, which are all important factors in the attraction of coffee.

(5) Oral tactile sensation (Mouthfeel): other oral sensations (not taste), sticky matter, greasy sensation and texture, or even poor taste.

The tactile sensation belongs to mouthfeel, such as milk and water, smoothies with flesh.

(VI) Aftertaste: after sipping (spitting coffee or drinking it), it still stays in the mouth and can feel the taste, touch and even residual breath of the nasal cavity. Okay.

Does the smell still exist or disappear? Is there a bad taste or touch?

(7) Balance: all kinds of flavors are coordinated and combined into representative characteristics? Some flavors are too strong? Or less flavor?

(8) Overall: do you like this sample? Are you impressed?

SCAA Cup score Table

Coe Cup score table

.