Coffee tasters training courses experience professional coffee evaluation how to taste a good cup of coffee?

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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 editor is honored to be invited to the coffee bean quality testing course held by Uni Lab COFFEE to see how the certified professional coffee evaluation works!

As soon as I entered the classroom, I was attracted by the table full of coffee beans (fragrant)! This Uni Lab COFFEE course begins with an understanding of coffee beans, including the climatic conditions in which coffee trees grow, the main producing areas, the varieties of beans, and the focus of the course, the cup testing process.

The so-called Cupping is a sample test conducted before ordering raw beans from the place of origin. In addition to identifying defective beans in coffee, it is also a way to identify boutique coffee beans when they need to be distinguished.

Uni Lab COFFEE has a group of coffee quality appraisers carrying out this task, each of which has professional international certification, including CQI Licensed Q Grader (internationally recognized coffee quality appraiser), SCAE (European boutique coffee association coffee tasting specialist), SCAA (American boutique coffee association coffee tasting specialist) and so on. Beans will be tested at least five times before they are confirmed to be in stock. Complicated beforehand work to control the quality of each batch of imported raw beans.

To be honest, I felt a little moved after knowing these "corners of eyebrows". After all, I only knew the taste and roasting degree of coffee beans before. I never thought about the so-called "raw beans". For this detail that even consumers may not be aware of, it has become the most important brand value for Uni Lab COFFEE. In a coffee market with perceptual demands, such a rational spirit can be said to be a bit silly. But really stupid.

There are six kinds of beans in this cup test, including Guatemala, Mantenin, Brazil, Ethiopia, Colombia and Vietnam. Each plate is delicious, but the aroma is not necessarily proportional to the taste. Some poor quality beans will have a "strong" taste in the cup test, and even mildew is possible. At this time, Uni Lab COFFEE's tasters will return the defective beans and will not accidentally let them into the market.

Cup testing process:

Each coffee bean is equally divided into three cups, ground and smelled dry, and the bean has already been graded. If the taste of the three bowls is different, it is likely to mean that the quality of the bag of beans is unstable.

Inject boiling hot water

Sit still for four minutes and look at the coffee oil floating on it. It's tempting--

When sitting, you can smell the wet fragrance close to you. After four minutes, you can start to "break the dregs", that is, to remove the coffee grounds floating on the surface with a round spoon and smell the smell, but be careful not to burn your nose XD.

The next step is to "pick up the dregs" and quickly remove the coffee grounds floating on the surface with a round spoon. The demonstrators in this part are really professional enough to finish a cup of coffee, and the speed is so fast that they can only take pictures of the remnants of his hands.

Finally, take a spoonful of clear black coffee (called "clear liquid") with a round spoon, and quickly sip the coffee into your mouth and sprinkle it evenly on the taste buds in a fog, which is really very difficult, and because the mouth needs to be pursed tightly, the lecturer specifically said that he hoped that we could not photograph his face (can understand his mood!) So let everyone imagine for themselves, XD

Uni Lab COFFEE lecturer Henry, the attitude is quite serious but not serious, even the coffee layman will not feel nervous or awkward, the atmosphere is quite relaxed.

As a matter of fact, the editor is really in the mood of coming to play, so the explanation part of the first half is accidentally empty (the teacher should not hit me), but I immediately got back to mind when I saw this slide! It turns out that coffee beans themselves should look like this. They have peels, pulp, endocarp and real kernels, that is, raw coffee beans. They really have gained knowledge.

The flavor of a cup of coffee depends on three major factors, from raw beans, roasting to brewing methods, will affect the performance of the last cup of coffee, if there is a condition in the raw bean stage alone, no matter how good the subsequent roasting and brewing skills are, the extent to which it can be saved is limited, not to mention the toxic problems that may arise from long-term shipping and warehousing.

Taiwanese love coffee very much. There is a saying that in the coffee market, although Taiwan is not the first country to start, it is the group of people who have the best professional skills. It is just that no matter how well individuals play coffee, there are some parts that cannot be mastered, that is, the quality check of imported raw beans. Uni Lab COFFEE hopes to make up this section, so that every coffee lover can have coffee beans with stable quality and taste. Enjoy it the way you like it!

After watching the unprofessional coffee fan experience course, if you are interested in learning more, or want to see what other interesting coffee courses are available, you might as well go to Uni Lab COFFEE's website for more information and enjoy a good time full of coffee aroma!

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