Coffee cup test is what coffee cup test main purpose and preparation matters coffee cup test program explanation

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Why is the coffee grind standard so important? How much is the standard cup grind?

The so-called cup test:

The cup test is very straightforward to say is the coffee cup test, of course, the test is not the material of the cup, but the quality of the coffee in the cup! Also because there is a cup test behavior, the American SCAA Fine Coffee Association promotes the cup tester certification, and the "cup tester" is to check the quality of coffee beans, define coffee flavor and price, and is the gatekeeper before entering the customer's mouth.

1. The main purpose of the cup test

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

(b) Explore coffee roasting characteristics and identify market-acceptable advantages, including bean blending models

(3) Deciding whether to purchase or purchase related decisions based on the results of the cup test

(4) Based on the cup test results, make suggestions on coffee planting and green bean treatment, preservation and logistics.

defective bean

defective bean

II. Preparation for cup test

(i) Suitable environment (quiet environment without pungent or other odors)

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

(III) Baking cup test samples: bean dryer, Agtron baking color card, bean grinder

(4) Clean up the cup test environment: the cup test room should be bright and clean, without strange odor, quiet, comfortable, and not distracted.

III. Cup Test Procedure

(1) Baking time: 8 to 12 minutes, no char, subject to Agtron Baking Color Card #55 - #65

(2) The ratio of water to coffee powder is 1:19-1:21

(3) Rules for grinding thickness: sifting through No. 20 sieve or hand punching

(4) Dry fragrance must be tested within 15 minutes after grinding

(5) Water quality requirements: Total dissolved solids (TDS) 125--175 ppm

(VI) Water injection temperature is 93℃

IV. Test items of cup test

(1) Clean cup: that is, the sample has no rotten smell and shortcomings.

Sweetness: In ripe fruit, the sweetness content will be quite clear and palpable. If it is overripe or underripe, the change of sweetness can be sensed when cupping.

Take it out.

(3) Acidity: Good acids will be bright and lively or have a sour taste or sweet taste, and bad acids will be like unripe fruits or even acetic acid or hair.

The sourness of fermentation.

Fragrance and Aroma: Dry fragrance refers to the fragrance of the sample ground into powder before adding hot water, and wet fragrance refers to the smell after adding hot water

There are two kinds of wet fragrance before and after breaking the residue, such as floral fragrance, berry fruit fragrance, caramel fragrance A, which are important factors for coffee attraction.

(5) Mouthfeel: Other oral sensations (not taste), sticky substances, oily sensations and quality sensations felt in the oral cavity, and even bad receipts

The texture is all mouthfeel, such as milk and water, ice sand with pulp.

(6) Aftertaste: After sipping (spitting out coffee or drinking), it still stays in the mouth, and you can feel the taste, touch and even the smell of the residual nasal cavity. Good

Is the smell still there or gone? Any bad smells or touches?

7) Balance: Harmonization and combination of various flavors into representative characteristics? Some flavors are too strong? Or less?

Overall: Do you like this kind of food? Impressed?

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