The most standard coffee cup testing process in history is the professional cup testing process unified by SCAA.

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The cup test is a standard for high-quality coffee, and it is almost unusual to form a more mature coffee cup test standard after the 1990s. Speaking of cup testing, I have to mention coffee roasting again, because in the past, people in Europe and the United States drank coffee, especially in the 1960s, most of them only chose its roasting method. At that time, there was no standard for roasting, only habits, and each baker recognized that medium-deep roasting was not consistent with deep roasting, although there were so-called City Roast, Northern Italian, French Roast at that time. Etc., but this way of discrimination from shallow to deep is mostly free evidence. It was not until the appearance of the Agtron Eagram table in 1996 that baking was regarded as the basic standard. Friends who want to know more about it can check the value of Agtron themselves. The cup test and baking and raw bean production area is very related, because the cup test Cupping test is roasted coffee beans, the degree of roasting can show a lot of taste, the basic are:

The odor intensity of Aroma instant coffee

Alcohol thickness (Body) is the weight of coffee in the mouth.

Flavor is the taste of coffee in the mouth when it enters the mouth, like red wine.

Acidity) the style in which coffee is sour, such as mild or sharp.

Sweetness (Sweetness) is the sweetness intensity of coffee liquid retained in the mouth.

Aftertaste is the flavor and smell left after coffee is tasted and vomited in the mouth.

Authoritative organizations such as SCAA and COE have more standards and requirements for cup testing, such as "Fragrance", "uniformity", "clean cup", "mouth feel", "overall", "taint", "fault" and so on.

In addition to the criteria for evaluation, there are also regulations on the ratio of coffee beans to water during cup testing.

Water ratio: 8.25g coffee beans with 150ml water, the water temperature should be 92.2C-94.4C

Cup test cup: toughened glass or ceramic materials should be used

Cup test capacity: between 207ml and 266ml

Cup height: 3 to 3.5 inches

Diameter of cup mouth: 76-89mm, all cups should be made of the same volume, size and material, with lid.

Cup test spoons: to use antistatic metal material (mostly stainless steel), each spoon capacity can have 4-5ml.

Of course, there are standards for roasting coffee beans, that is, there are standards for roasting coffee beans, including the thickness of the beans ground during the cup test, within 24 hours after the beans are roasted, and even the size of the room, the size of the cup table, the ventilation in the room, and the water quality of coffee brewing. There are standards for the water quality of the coffee, and the controllable factors are set within a range to the maximum. Make the quantity and quality measured by the cup as objective as possible.

I think just like red wine, coffee is divided into producing areas, estates, varieties. Of course, just like the EU certification for red wine, all coffee beans participating in the "boutique coffee" category will be Cupping, and the coffee grade will be determined through standard procedures and regulations. I think this is a good thing, so that more people can learn more about the quality of coffee through this document. Everything depends on quality. Quality also brings better income to coffee farmers, and quality also makes coffee consumers feel more at ease about quality.