What is the difference between the SCAA standard cup test preparation process and the standard SCAA and COE cup test?

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Review the spirit of the cup test mentioned earlier:

Before raw coffee beans are sent to all parts of the world, cup tests will be carried out by coffee farmers' associations or refining factories in the producing areas, that is, they will try to confirm the aroma and taste of beans, judge the flavor and taste of coffee by cup test, and identify the quality of a type of coffee. it's a very scientific method.'

Since it is a scientific method, there is a standard system process to carry out. At present, the two cup test records in the coffee industry are SCAA (Specialty Coffee Association of America, American Fine Coffee Association) and COE, of which SCAA is more common. This time, let's share the preparation homework for the SCAA Cup of Standards Test.

1. Preparation tools are required for cup testing:

Samples of raw beans and their cooked beans

Agtron spectrum analyzer

Bean grinder

Glass / or porcelain bowl (cup test container, the instrument used in the same cup test should be of the same material, and the common ones are 5oz or 6oz Manhattan Glass or Rock Glass. For white porcelain cups, the recommended capacity is between 175and 225ml)

Cup meter (but don't forget the pen)

Empty bowl (spitting coffee liquid)

Spoon (one person will need two spoons)

Electric Kettle

two。 Basic requirements for cup testing environment:

Cup test table (necessary)

Clean, quiet, no other aroma interference (the editor believes that participants in the cup tester should not wear perfume themselves, less likely to interfere with judgment. Of course, those who have self-confidence in their own sense of taste and smell are another matter. )

3. Roasting/ baking (preparation of cup test sample)

The cooked beans should be finished within 8-24 hours before the cup test, and the cooked beans should be kept for at least 8 hours.

Baking degree: according to the standard value of M-Basic (Gourmet) Agtron, the baking degree is from light baking to light baking, the bean value is 58, the powder value 63 is 55-60.

Baking time: more than 8 minutes-less than 12 minutes, no scorching and peeling

Cooked beans should be cooled by air immediately, not by water cooling.

When the sample bean temperature drops to room temperature (about 20 degrees), put it in a sealed container or airtight bag until you start the cup test to reduce contact with air and prevent contamination.

Sample beans should be kept in the shade temporarily, but do not need to be frozen or refrigerated.

4. Determining/ coffee quantity:

8.25g coffee: 150ml water. It conforms to the best brewing ratio of Golden Cup. However, the proportion of coffee powder can be adjusted according to the glass capacity used in the cup test, and the difference is about plus or minus 0.25 grams.

5. Water injection:

Grind the sample beans before the cup test, and complete the water injection within 15 minutes after grinding. Do not soak coffee powder for more than 30 minutes after injecting water.

According to the coffee proportion mentioned above, the proportion of water is adjusted according to the weight of coffee beans (not ground coffee powder).

Coffee beans are ground more finely than filter paper (for example, they are usually ground into ordinary granulated sugar particles, and that cup test is about fine granulated sugar particles), which means that 20Mesh-sized meshes in the United States can be used as a standard of about 70%. In order to make the test more accurate, prepare 5 cups of each sample bean tested in the cup

On water quality:

It is recommended that the water used should not have fragrance or distilled water or soft water. The ideal total solubility (TDS) of water quality is in 125--175ppm, but not less than 100ppm, nor more than 250ppm (too low TDs means excessive extraction rate, and too high TDS means insufficient extraction). The brewing temperature is 93 degrees. Wait 3 to 5 minutes after water injection before starting the cup test.

The main purpose of doing so many standardized processes above is to control the variables that affect the flavor, so that the flavor and taste of coffee beans can be judged more accurately by means of quantification (scoring). Cup testers can clearly point out the differences in flavor among different samples as a reference for identifying the quality of coffee beans.

Note 1: with regard to the Agtron section, please give a detailed explanation on the selected date.

Note: 2:Agtron Coffee Analyzer shows that the quality and flavor produced by coffee roasting are not entirely related to color. Therefore, this instrument is designed to identify the chemicals in coffee and produce a baking index decision, which shows that the time is very short and can greatly improve the stability and adjustability of coffee roasting.

Note 3: color card pattern

Note 4: total dissolved TDS (Total dissolved solids)

The unit of measurement is g / ton, which indicates that 1 ton of water contains the gram weight of soluble solid matter, while 1 ton of water contains 1 g of soluble solid matter, that is, 1 part per million, the percentage of weight, abbreviated as ppm,ppm, is generally used as a unit of measurement of TDS.

The higher the TDS value, the more dissolved matter the water contains. Total dissolved solid refers to the total amount of all solutes in water, including both inorganic and organic matter. Because the organic matter and molecular inorganic substances contained in natural water can generally not be considered, the salt content is generally called total dissolved solid. However, TDS can not effectively reflect the water quality in specific water. For example, electrolytic water, due to the significant increase of charged ions in the electrolyzed water, the corresponding conductivity increases abnormally.

Note 5: the water quality section can refer to this article-the effect of water quality on coffee flavor.