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Consciously tasting coffee: the correct use and tips for the flavor wheel of SCAA coffee

Coffee tasting cup test for Cupping or Cup Testing

Tasting cup test (Cupping or Cup Testing)! I believe that coffee lovers will more or less have heard of this term. Any occasion that requires cup testing can be divided into three categories: coffee farmers or traders for coffee raw bean grade testing, roasters for roasting coffee, and bar players for coffee brewing. Do ordinary people need a cup test, of course, because when we taste a cup of coffee, what do we drink into the coffee cup? Is the aroma, taste and flavor of coffee what we really want? Like the so-called "Taiwan coffee" which is not sour, bitter and slightly sweet, is it really good coffee? At the same time, is the price of roasted beans really proportional to the price of good coffee? It is often very complex and subtle. I can only say that "fresh" baked beans are more important. At the same time, what is the fashion so-called "Specialty Coffee"? Is it very expensive and very few manor beans with special flavor? This is a bit too narrow-minded, the important thing is how do we know the real flavor of this cup of coffee, even the cheapest Brazilian beans have its taste, so it really determines the influencing factors of a good cup of coffee. I divided it into the following four items and their degree of influence:

40% of the flavor in the producing area of raw coffee beans

30% control of roasting degree of coffee beans

Preservation of fresh baked beans 20%

Brewing method 10%

Therefore, when we taste a cup of coffee, we can understand the coffee characteristics of this cup of coffee in aroma, taste, flavor and so on, and we can find out your favorite cup of coffee. Of course, professional cup testing has the so-called certain roasting degree of coffee and cup brewing and cup testing process, if ordinary people taste coffee to use this cup test method to find good coffee, then you will be disappointed. This is the professional coffee cup test of the three occasions, ordinary people taste coffee, can also understand the characteristics of coffee from the cup test process, cup test is simple and simple, difficult and difficult, but as long as you keep a normal mind to look at it, do not let drinking coffee become a painful thing, cup testing for us is through this process to show the taste I feel in the way of data score So that you can understand the characteristics of coffee beans, but also through the cup test to let you know more about the taste of coffee beans, choose your favorite coffee beans.

So you can use any roasted beans you want to taste, the proper grinding method, and the brewing method you choose to prepare the coffee, and record the grinding, brewing and tasting of the coffee beans one by one, that is, the so-called "coffee tasting cup test". Generally, the coffee tasting cup test is divided into the following items to score

1. Dried incense Fragrance (0Mel 5 points)

After grinding the fresh coffee beans into powder, the carbon dioxide in the cells will release the smell and smell it hard. The aroma characteristics show the essence of taste. Sweet means sour and pungent means irritating. The aroma intensity reflects the freshness of coffee from roasting, grinding to brewing.

two。 Wet fragrance Aroma (0muri 5 points)

The aroma of coffee emitted during brewing or when coffee has just been poured into a coffee cup. Can smell like fruit, grass, to stone fruit flavor. The smell is consistent with that of coffee beans. The aroma intensity is related to the freshness of coffee.

3. Sour Acidity (0muri 5 points)

Coffee beans are a kind of fruit, more or less with sour taste, and the sour taste of coffee will vary because of the variety and origin of coffee beans, but the roasting degree of coffee mainly determines the sour taste of coffee. the deeper the roasting degree, the less sour taste, and the lighter the roasting degree, the more sour taste.

The sour taste is also good or bad. If it is fresh and sour, it is the proof of fresh coffee. If it has acetic acid taste, it may be too long and not fresh enough. If the coffee is not cooked, it will have acerbity and sour taste. It's like eating unripe fruit.

4. Bitter Bitter (0muri 5 points)

Coffee is a bitter fruit, just like cocoa beans, chocolate with high purity is also bitter. Therefore, it is normal for coffee to have a bitter taste, and the key to affecting the bitterness is that it is still baking. The deeper the roasting, the more complete the caramelization, so roasting will not only affect the sour and bitter taste, but also increase the sweetness because of the increase in baking degree. But in the process of turning caramel, if the caramel exceeds the limit, caramel will become coke, that is, charred. Burning bitter is not what coffee should have.

5. Mellow and full-bodied Body (0muri 10 points)

Explore the taste of coffee liquid. The tongue slides gently across the top of the mouth. The oil in the coffee will feel greasy. Proteins show a sense of stickiness. The concentration of coffee mellow Body consists of these two senses, just like the change of alcohol thickness between a cup of pure water and yogurt, creamy strong and mellow coffee is not necessarily the best alcohol thickness of coffee, and lighter coffee is sometimes not a sign of insufficient alcohol thickness, the best alcohol thickness of coffee is still around with other coffee flavors.

6. Flavor Flavor (0muri 10 points)

The flavor of coffee mainly comes from raw beans from different producing areas. Whether a good cup of coffee can really drink the flavor it should have, such as the mellow taste of mocha wine and the fermented taste, the grass flavor of Mantenin, the stone fruit flavor of Central American beans, and the jasmine lemon peel taste of Nayega, these special flavors are what we are after in tasting coffee, and this is the essence of really drinking "fine coffee". Whether a cup of coffee can really show the flavor characteristics of coffee producing areas can be measured from this item. Often, this flavor information can feed back the fit of coffee roasting process, and aroma coffee beans are suitable for shallow roasting, while grass fermented flavor is suitable for deeper roasting.

7. Yu Yun Aftertaste (0muri 10 points)

In the imported brewed coffee, after a few seconds, the throat swallows a small part of it, making the water vapor rush through the back of the upper jaw and into the nasal cavity. It leaves a smell like chocolate sweetness, even campfire or tobacco. The aftertaste may be like the irritating smell of cloves or turpentine, or even a combination of these smells. When the coffee beans are not fresh, the bad taste will appear in the aftertaste, and the fresh and clean coffee will have an endless aftertaste in the aftertaste. I wonder if you have ever tasted the unforgettable experience of the three-day and three-night rhyme around Liang for a long time. This is the aftertaste of coffee.

8. Correct Correction (- 5 Murray 5 points)

When we drink a cup of coffee, at least this cup of coffee should be 60 points, if because of a slight mistake, we may taste "bad" coffee, so when we taste a cup of coffee from 50 points, plus the aforementioned seven items of 1 Mui Mui, a total of 50 points, we can finally get a cup of coffee taste score, when you drink coffee comprehensive score, whether it is the same as the following grades

0Mel 59: a terrible cup of coffee, pour it out!

60Mel 74: unless it's baked for more than three months, it's definitely not my coffee bean.

75Mel 79: there must be some mistakes, this cup of coffee is not very good.

Basically, it's a good cup of coffee, but there's a better chance.

85: 89: good coffee you will miss when you drink a cup of coffee.

90Mel 94: baking, preservation and brewing are basically perfect, of course, to this extent, you need more money to buy better coffee raw beans, but USD$50/kg and USD$10/kg are still very difficult to choose.

95Mui 100 points: can't drink it for the time being!

Come on!

Write down the coffee you drink.

Coffee tasting cup test and analysis system

Fresh coffee is good coffee.

Coffee raw beans: generally can be kept for more than a year is not a problem, especially India Malabar wind-soaked beans, need special preservation to have a unique flavor, so fresh coffee has nothing to do with coffee raw beans.

Coffee roasted beans: freshly roasted coffee beans, there are also drastic chemical reactions, especially 3muri-4-day dates emit 2 times carbon dioxide, and the speed of this reaction is determined by the oxygen in the environment, so the general coffee roasted beans will be preserved in a bag with an one-way exhaust valve, which can release carbon dioxide and isolate the entry of external oxygen.

Coffee roasting bean appreciation period: freshly roasted coffee beans, generally the first 4 days can be called bean cultivation period, the really good fresh coffee is from the 4th to 14th day of coffee beans for the best taste period, while 14-30 coffee flavor will gradually lose, at the same time, bad flavor will also begin to produce, basically coffee beans within 30 days are taste period, and coffee roasted beans preservation period, I think more than 60 days You'd better throw it away.

Coffee roasted beans preservation: generally commercial roasted beans will be packed in an one-way exhaust bag, but there is still a cost problem of $10 for each bag, so I always use chain bags. When you get coffee beans, remember to place sealed cans when you get them home, and the sealed cans should not be too large (within 1lb is preferred). I think QQ sealed cans are good, $55 each for all Union Welfare.

Coffee bean grinding: the above problems exist in the preservation of fresh coffee beans. If you grind the coffee beans into powder, it will generally aggravate the loss of flavor, so remember to grind the coffee beans only when brewing.

Coffee bean chain bag (No. 6 / 200g) and QQ sealed can (850ml/300g)

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