The basic principle and purpose of Cupping cup testing is the basis of establishing coffee evaluation ability.

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"I've never eaten pork and seen a pig walk. I can't make coffee. At least I have to drink coffee first."-CKY

Many people learn to make coffee drinks in community lectures or coffee training courses, but have no way to evaluate their own work. This is not because of dull taste or cooking or beans, but the lack of a complete set of evaluation methods to describe the taste you drink. To learn coffee evaluation, one depends on years of experience, and then it needs to be expressed through a set of system analysis, and Cupping is an important course for learning coffee evaluation system.

Cupping Chinese translates into cup test, which is mostly done by coffee makers, bean bakers, or quality appraisers. Coffee beverage makers sometimes need to learn Cupping, because this process is the basis for building coffee evaluation ability and a tool to help coffee beverage makers maintain a certain quality. Although Cupping is not a necessary course for amateurs or ordinary coffee lovers, taking an Cupping class can greatly improve your ability to evaluate coffee.

In order to proceed with Cupping, we must first have some basic understanding of coffee.

1. Coffee cultivation:

The main coffee producing areas are mostly between the Tropic of Cancer and the Tropic of Cancer, and most of them are planted in mountainous areas with warm, humid and well-drained water at an altitude of 1000 to 2000 meters. Coffee is grown near the equator on all four continents except Europe and Antarctica. At present, the largest producer in the world is Brazil in South America, while the United States has the highest coffee consumption in the world. In addition to Central and South American countries, Africa, the Middle East, India, Southeast Asia and many Pacific island countries, coffee cultivation is quite popular.

There are many varieties of coffee. At present, nothing is more popular than Arabica, which is of good quality. We can also say that it is an Arab variety, and there is also a Robusta that is easier to grow but less prominent in taste. In addition to these two main varieties grown in the world, there are dozens of different varieties and hybrids, such as bourbon, Tibica and so on. So many varieties, each has its own unique, because of so many changes, created the esoteric and interesting world of coffee.

Like cherries, many coffee fruits can grow on a coffee tree. The color of the fruit varies from variety to variety, but most of them are as red as cherries. So the industry calls the coffee fruit coffee cherry. The ripe coffee fruit must undergo some treatment before it becomes the raw coffee bean we can see. After the coffee fruit is harvested, the farmer will pick out the unqualified coffee fruit and remove the pulp. The method of removing the pulp will directly affect the taste of coffee, so the treatment method has become a condition for many coffee buyers to consider buying. The most common methods are solarization (Natural;Dry Process) and washing (Wet Process). As literally said, the sun method is to put the coffee fruit in the sun (the bottom is often covered with black plastic cloth to absorb the sun), and when it is dried, remove the dehydrated pulp, and the rest are the coffee beans we want. On the other hand, the water washing method uses the buoyancy of water to remove the unqualified coffee fruit and then grind off the pulp by machine. Each of the two approaches has its own advantages and disadvantages. For example, the sun can maintain the original taste of coffee, but because there is no way to get rid of moths, pebbles and bad beans, and birds are easy to bomb during exposure, raw beans must go through a strict inspection before putting them into the pot. otherwise, it will affect the flavor of the whole batch of coffee. Although washing can remove blanks in advance, the taste is more likely to become complicated after the chemical reaction between minerals in the water and coffee. After the pulp is removed and dried, the raw coffee beans, Green Beans, are probably finished. Then we have to go through the grading procedure to separate the big people from the children, and they are divided into various grades according to their shape and size, such as Kenya's B, An and AA, and AA is the largest.

Cupping is usually carried out by traders in coffee producing areas. In order to determine the quality and price of coffee, the price of coffee with good taste will not be too friendly, while coffee with poor taste and poor sales will of course be sent to the factory for processing like sardines. (To be continued)

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