Coffee cup test eight scoring items the correct coffee cup test method should be scored like this

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

The first score item: cleanliness (Clean cup)

Cleanliness is a very important and necessary condition for fine products, which means that there are no defects and stains in the defective taste (complete freedom from taints or faults). Coffee has rotten, earthy taste, medicine iodine taste, fermented acid, rubber, onion, astringency and other bad taste and touch, which all means that it is not clean enough.

The second score item: sweetness (Sweetness)

Sweetness not only means that coffee cherries are harvested in the best ripening period, not mixed with unripe beans, but also represents the excellent quality of coffee. Only when freshly ripe coffee cherries are processed into raw beans, can we get better sweetness. There are also many kinds of sweetness, such as sugarcane sweetness, caramel sweetness and so on, which can be noted in the evaluation. If sweetness is astringent and sweet stays in the mouth for a short time, the sweetness score will not exceed 6 points.

The third score item: acid quality (Acidity)

Sour, good acidity is not like vinegar, even if it is bright and lively, you can detect many kinds of acidity, such as citrus, berries or sweet lemons, as well as the sweet and sour melons like cantaloupe or the crisp acidity of freshly ripe apples. The above acids are of high quality; bad acids are like unripe fruit or acetic acid, and some bad acids are like overripe fruit or rotten fruit, and fermented acid or rotten acid can be detected.

Fourth score item: oral tactile sensation (Mouth feel)

Oral tactile evaluation is not to measure taste, it belongs to the substance and tactile sensation felt by the mouth. Fat, viscosity, and quality all constitute mouth-feel. For example, milk and water have much higher tactile sensation. Thick soup and clear soup are much more dense and tactile than the latter.

The fifth item is very important: sipping flavor (Flavor)

Sipping flavor includes all kinds of taste and smell, even the aroma felt in the nasal cavity and the touch of the mouth all belong to this evaluation. During the CoE cup test, because 8 samples are often tested at a time, the AROMA item cannot be measured immediately, so at the beginning, the aroma is only marked by pleasure and displeasure, but when sipping wind is used for this evaluation, the cup tester can include the aroma felt in the evaluation. Including a variety of tastes tested or drunk, it can be said that sipping flavor is a very important evaluation, but also a basis for testing the characteristics of a cup of coffee sample.

Sixth item: aftertaste (Aftertaste)

After sipping, the taste or aroma or touch that still stays in the mouth, and the good flavor stays for a long time, such as sweetness, remains clearly in the mouth or even scattered after sipping and spitting coffee, then the score of this item will be high, on the contrary, there is no aftertaste, or very short, the score is low.

Seventh item: degree of balance (Balance)

Refers to whether each evaluation of coffee is balanced, for example, although the acid is bright, it still turns sweet? The touch is sticky but not astringent? Are the various flavors of coffee harmonious? If yes, the score of this item will be high.

The eighth item: overall evaluation (Overall)

Coffee is excellent on the whole and attracts you? Or is it normal? Or do you not like her at all?

This evaluation is the overall assessment of the tester, and can also reflect his personal preferences.

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