Cupping coffee cup test steps explain coffee cup test when to break powder?

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

Why is the coffee grindability standard measured by the cup so important? What is the grinding degree of the standard cup?

Australia's Campos Coffee has always been a favorite coffee shop for Banana Barbie-Campos was once praised by the media as the best coffee shop in Australia, and not long ago it was discovered that even the best restaurant in Australia, QUAY, had chosen Quay Signature Blend by Campos! In addition to drinking coffee, in order to promote and let more consumers recognize the differences and merits of Specialty coffee boutique coffee, Campos has spent a lot of money this year to build professional Cupping Room cups in flagship cafes in Sydney and Brisbane. On the other hand, Brisbane Campos's Cupping experience course lasts for one hour and is held several times every weekend. At present, it is very popular. I heard that it will take a month to wait in line.

In addition to the professional Cupping Room, Brisbane Campos also launched a small conference box! For coffee shops that usually do not open reservations, with this box, there will be another good choice for many people to have dinner together-and Helen St, which is also nearby not long ago, has added a take-out Espresso Bar!

Before the Cupping course began, we were arranged to wait in the box. Coffee sacks are used as wallpaper in the box, and there is more on the wall about the beauty of different aromas of coffee beans.

And there are aprons on the table, and black aprons printed with Campos make the attendees look more professional and consistent.

Banana Barbie excitedly put around my bib! Does it look 'cool'?

This is the Campos brand new professional Cupping Room taken from the restaurant! This is the leading professional coffee cup room for retail consumers in Australia! In particular, it should be the first Brisbane room! There are large long tables and dim lights to focus on the various coffee beans to be tasted. The whole space is very streamlined and modern and professional. This photo is a very difficult indoor panoramic view, because on weekdays, when there is a coffee cup testing course, in order to maintain the level of professionalism, the whole cup classroom will be closed.

Coffee Cupping is translated into words such as' coffee cup test experience course'or 'coffee cup'. It is actually a traditional practice of observing the aroma and taste of roasted / coffee beans, and it has gradually become a basic skill of professional prudence in the coffee industry since the end of the 19th century. Cupping usually buys coffee beans directly on the farm / estate. Cupping is usually used to ensure the quality of coffee at every stage from planting to roasting. Therefore, in fact, the cupping program is not complex, so it can be tested in a variety of occasions / places. At present, this kind of quality measurement method is the only measurement standard in the world.

In order to keep the quality stable every day, professional boutique coffee shops such as Campos require employees to do cupping for the beans to be used every day to ensure the flavor. Recently, Campos has opened up such skills to the consumer experience, with a nearly one-hour course to give consumers a better understanding of the different levels of coffee and the difference between boutique coffee and coffee beans purchased in ordinary supermarkets.

In fact, in the past, Cupping is not usually aimed at consumers, because it should be regarded as a professional job. However, in order to educate consumers about different grades of coffee beans, professional boutique coffee is beginning to bring such a new experience-and such courses are less common in Taiwan. After a simple search, we found that there are not many similar courses! The Taiwan Coffee Association has held a lecture on "testing Coffee Cupping in coffee cups". But it still doesn't seem to have become a regular promotion course like Campos in Australia-- so Banana Barbie's experience at Campos is quite new and feels like learning a lot.

When the Cupping coffee cup test experience course officially began, we were taken to the professional cup room. The whole space inside is dark, and the main light is, of course, rows of different coffee beans on the table and ground coffee powder and water cups in front of everyone. This battle looks very powerful! Banana Barbie was lucky to be taught by John, one of the owners and shareholders of Brisbane Campos.

Inadvertently looked up and exclaimed unexpectedly, what a lovely electric light! It turns out that even this lamp specially uses Campos exclusive coffee cups! It's really fastidious-- I heard that in order to glue the lamps to the coffee cups normally used by Campos, it consumes and destroys a lot of cups / lamps to have such a chic device-- very special--

All the coffee beans in Campos are purchased directly by the store. The coffee powder placed on the table is ground on the same day, usually to ensure the freshness of the flavor, but also beans that have been baked recently-each white cup with coffee powder has about 10g of coffee powder in it. The coffee beans represented by the beans in front of each cup will first smell the different aroma from the dried coffee powder.

Then pour about 5oz ounces of boiling hot water to 92 ℃ into a white cup filled with coffee powder. The temperature of water often affects the quality of coffee. Banana Barbie, I always thought that my favorite Campos Affogato coffee was because the beans here were so good, but later I found that I used all the daily coffee here, but it was sour because I used very cold ice cream to control its flavor-so it was very important to control the temperature when tasting coffee or brewing coffee. When pouring hot water, make sure that all the coffee powder is covered and moist. This special white cup is used in Campos, but a teacup or a glass that can hold hot water is better.

After injecting hot water, you need to wait about 5 minutes!

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Before trying the coffee, there are also several videos about the origin of the coffee-including the situation where Campos Cafe goes directly to the farm to buy. Due to the emphasis on fair trade and to ensure tracking information on the source farm, it is expected that by 2012, all Campos Superior Blend coffee used and sold here in Campos will be purchased directly from Campos Cafe and the farm, and can reach 100% traceable and can be traced back to the source. Since the end of 2010, Campos has been visiting Brazil, Sulawesi and other places to find supplies and work on 'production and marketing resumes'. Each journey is also described on the official website. In addition to ensuring interaction with the farm, coffee quality and peace of mind and fair supply, but also to give consumers the best boutique coffee.

Next year, Campos also plans to continue to boutique coffee farms in El Salvador, Costa Rica and Nicaragua, as well as Kenya and then Papua New Guinea. In addition to purchasing high-quality coffee beans, it also ensures that the farm uses sustainable farming methods, including protection of soil erosion, seedling and fertilization programs, or protection of activated soil. It also helps to establish a benign working environment, including building nurseries and assisting farmers in purchasing machinery, and supporting certification procedures, so that farmers can not only be more engaged in their work, but also ensure that they will get a better rate of return. Coffee certification and participation in awards will help farmers sell coffee at a better price. This year Campos also plans to invite owners of estates from El Salvador to Australia to interact with consumers-it will be fun!

In fact, in addition to coffee beans, many farm products also pay attention to production and marketing resumes. For example, the Taiwan government has also set up a 'Taiwan Agricultural products Safety traceability Information Network'-- consumers are more attentive and careful about the sources of ingredients-- and therefore, through the film, banana Barbie also has a better understanding of the circumstances in which these coffees are harvested and how each bean is selected by hand. So coffee beans are like this! That's a lot of learning.

When it comes back to coffee, the instructor will first remove the 'crust coffee shell' from the top of the coffee with the so-called cupping sppon coffee cup test spoon. Gently stir with a spoon three times. In the process of stirring, pay attention to the aroma of coffee. After that, let the coffee settle for 5 minutes.

Then, filter out the coffee grounds left on the coffee cup with a tablespoon. After that, start tasting the coffee with a spoon. Similar to wine tasting, you must first inhale the coffee loudly into your mouth so that the whole coffee can be full of the whole mouthful-- after purring, the aroma you feel-- perhaps vanilla, fruit, sour and sweet, etc., it is recommended that you keep your feelings in mind not to discuss with others, and do not make facial expressions at the entrance of the coffee so as not to affect the appearance of other personalities to test the coffee. When drinking a kind of coffee, you can choose to spit out the coffee or drink it-after tasting each coffee, you will repeat the same action to feel the different flavor of each bean again.

A water cup is placed in front of each test cup to clean the spoon. Every time you taste the coffee, be sure to wash the spoon between changing the coffee beans.

The term 'Specialty coffee boutique coffee' was first used by Erna Knutsen in the Tea & Coffee Trade Journal Journal of Coffee and Tea in 1974. Used to describe coffee beans with the best flavor produced in the special microclimate area of special microclimates. The term is more widely used to describe the top or super quality of coffee beans.

You can taste about six different kinds of coffee beans at a time. The origin, type and screening process are clearly marked on the top of each kind of beans. In the end, the dark brown coffee beans on the left were put, and it was the popular beans commonly used in supermarkets and ordinary coffee shops to distinguish the taste-- usually the ordinary popular coffee beans, because the origin was unknown, it is often possible that the coffee beans left after a large number of screening by several machines (non-manual) are mixed together, the aroma is not enough, and the taste is much worse-now Banana Barbie finally understands Why the proportion of drinking good coffee in Taiwan is relatively small. Because the market is not big enough, many coffee shops may buy these beans from cans in supermarkets or wholesale in large quantities. No wonder every time you come to Campos or several cafes specially baked in Australia and Taiwan, the coffee taste and aroma will taste even better-taste buds will indeed be nurtured!

If you are lucky, you can sometimes taste the honorary award-winning coffee in the coffee evaluation! The winning badge of Cup of Excellence ®will also be displayed before the introduction of coffee beans! Cup of Excellence ®, abbreviated as COE, is one of the highest honors in the coffee industry! Every year, through strict evaluation, we select the best coffee from all over the world. These boutique coffees are scored by world-class coffee testers at least five times in different periods of time, and only coffee beans with more and more cakes are allowed to continue the current competition! The final award-winning coffee can be sold to the highest bidder through an online auction! Often, the amount of coffee that wins such a prize is very rare, and these coffees must be harvested completely, carefully selected by hand, giving birth to a rich and fragrant aroma with a slightly sweet taste, and only very high-quality boutique coffee will meet these standards! Each award-winning coffee also has its own characteristics, different soil and craftsmanship will also enhance the characteristics of beans. Banana Barbie was lucky to taste two kinds of beans that got Cup of Excellence ®that day-great!

Although she doesn't know much about coffee, Banana Barbie is still very serious about smelling and drinking every kind of coffee beans-- some coffee beans have a very unique taste, and you will feel different as soon as you drink them-- I love coffee that tastes a little sweeter. On the contrary, I don't like the rich acidity acidity of the common Kenyan coffee that day-but everyone's taste experience and preference for coffee are really different, and some colleagues especially like the smell of sour coffee beans! And it's esoteric to become a professional coffee-there are friends who still can't tell the difference after drinking several different kinds of coffee-but to me, some of the aromas are pretty obvious! No wonder, at the beginning, the teacher also asked us not to reveal our likes and dislikes or comments first, so as not to affect everyone's comments.

There seems to be no reason from the surface of coffee-but in fact, each kind of coffee has a different texture, including oil content, sweetness, acidity, taste and aroma; and after swallowing, the residual taste in the mouth-more professional coffee experts are more likely to guess the coffee producing area through different coffee texture, which is really amazing! It's very interesting--

In addition to the coffee lamps mentioned earlier, above the corner of the coffee shop, the lamps woven with bamboo rope are also very distinctive-many small details of Campos's natural design always create a relaxed atmosphere, making me comfortable enough to stay here for an important coffee time!

After experiencing and playing the very interesting Cupping coffee cup test course-- it turns out that drinking coffee is not just as simple as life-- especially after understanding the top coffee beans that farmers on the farm choose one by one, it takes many different efforts to make it easy for us to drink delicious coffee.

In addition to promoting the source and cognition of boutique coffee beans. Recently, it has been found that Campos also has several special kinds of creative coffee in addition to basic coffee-for example, this Sparkling Coffee sparkling water and black coffee is the first time Barbie Banana drank it. What do you think it will be like? Make sure you can't forget the feeling-- strong and strange and impressive-- you can come here to challenge you.

The articles that have been shared with Campos before also pay less attention to the light meals. As a matter of fact, there are long queues of Brunch for brunch here every weekend-and several simple meals are usually served at noon; they are all real and delicious.

Even this cucumber cheese fresh shrimp spaghetti, which does not look particularly wonderful, makes me feel delicious unexpectedly, and the full cream taste is pink enough!

Brunch is sweet in addition to Assorted Salty Chinese Pastry. French toast with maple syrup and a ball of ice cream is often a favorite of children. And as long as there are enough people, worried banana Barbie I always like concave friends to order a few dishes of Assorted Salty Chinese Pastry with a dessert to satisfy the vibrant mornings of the weekend!

Brisbane Campos's Cupping coffee cup test course has been open for registration-before banana Barbie had to wait in line for weeks. At present, classes are only available on weekends, with a duration of about 45 minutes. If you simply attend the Cupping coffee cup test course, you only need about A $11 for a person. If you want to bring a bag of 250g coffee beans home, the course fee is about $20. (please consult the Campos store for the correct price, who may adjust the course time / fee from time to time.)

If you love coffee, learn more about the difference between coffee-the more you know, the more you will let us savor a few cups of good coffee every day with a heart that is more satisfying for appreication.

Campos Coffee Brisbane

Address: 11 Wandoo St, Fortitude Valley, Brisbane, QLD, 4006

Tel: 07 3252 3612

Twitter Twitter:@camposcoffeeqld

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