Coffee cup test standard

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Published by the American Coffee Association (National Coffee Association)

Report on the Development trend of Coffee Beverage in 2005

Find that consumers who buy coffee

Forty-eight percent of coffee gluttons feel that the uniqueness of taste / flavor (taste; unique/ different flavor) is the factor they care about most when buying.

33% of the main reasons for determining whether coffee is good or bad.

The second is the brand, price, baking style and so on.

Highlight the necessity of coffee cup testing.

Cup test

Because planting, picking, processing and roasting all affect the flavor of coffee.

The cup test shows the original flavor of coffee beans without any cooking skills.

It is an important skill to find out the characteristics of coffee.

The main purpose of cup test

1. Explore the original characteristics of coffee, including advantages and disadvantages

two。 Explore the roasting characteristics of coffee and find out the advantages that are acceptable to the market, including the bean blending model.

3. According to the cup test results, decide whether or not to purchase and make decisions.

Some suggestions on coffee planting and raw bean treatment, preservation and logistics were put forward.

Cup testing environment & facilities

Suitable environment

There's no smell.

Perfume, pungent smell, food aroma. (.)

The cup testing room should be clean, bright, comfortable,

Be quiet (turn off your phone and don't discuss it when tasting)

Cup testing facilities:

Bean baking equipment (bean dryer, Agtron color card, bean grinder)

Cup measuring room

Cup test articles

Cup test articles

Water, heating equipment

Cup test coffee beans, raw beans, control beans

Electronic scale, bean plate, bean grinder

Cup spoon

Glass or ceramic cup (to be mixed with powder), cup lid

Tables, chairs, whiteboards

Cup meter, handwriting board, pencil, small fluorescent lamp, color plate

Matters needing attention in cup test

The night before,

Don't eat stimulating food, get enough sleep and relax.

On the same day

Fasting irritants (garlic, onions, chili, etc.) Chewing gum

Ban perfume, cologne and flavored cosmetics

Prohibition of mouthwash and dental floss containing cleaning ingredients

Instant attention and stable mood

Cup pre-test correction

Objective:

Because everyone's feeling intensity of taste and smell is different, especially the cognition of smell is also different, so basic correction should be made before cup test, which can be used as the benchmark of cup test.

Taste correction: sour, sweet, salty (bitter)

Olfactory correction:

36 common coffee aromas (Le Nez du Caf é)-France

(beginners have 5 to 7 kinds per day)

Cup Calibration-Taste (COE Specification)

Salinity test (strong, medium, weak)

Acidity test (strong, medium, weak)

Sweetness test (strong, medium, weak)

Cup test comparison

At present, the cup testing process is commonly used in the world.

Such as the American Fine Coffee Association (The Specialty Coffee Association of America, SCAA),

Coffee Competition Organization (Cup of Excellence, COE)

Comparison of SCAA and COE test items

SCAA

COE

one

Fragrance / Aroma aroma

Aroma (aroma is not scored)

two

Flavor flavor

Clean cup cleanliness

three

Aftertaste Yu Yun

Sweetness sweetness

four

Acidity acidity

Acidity acidity

five

Thickness of Body alcohol

Mouth feel taste

six

Uniformity consistency

Flavor flavor

seven

Balance equilibrium

Aftertaste Yu Yun

eight

Clean cup cleanliness

Balance equilibrium

nine

Sweetness sweetness

Overall overall flavor

ten

Overall overall flavor

Total score

one hundred

64 + 36 (basic score)

This article adopts COE process and grading method.

COE cup testing process

COE scoring method

Cup test coffee beans

The baking procedure stipulates that:

Bake the beans within 24 hours before the cup test, and place them for 8 hours after packing.

Baking degree:

Mainly to light baking, Agtron/SCAA tile # 65 colors 55 (color card)

Baking time:

8: 12 minutes, no scorched objects

Coffee cup brewing standard

Dry cleaning bean grinder before grinding

Water quality TDS regulations

Total dissolved solid content

Ratio of water to powder:

Cup testing technique

Smell dried incense (within 10 min after grinding)

Inject hot water (93 ℃, within 10 min after grinding)

Smell damp incense (within 15 min after grinding)

Slag breaking technique (surface disturbance)

Sipping (high, medium and low temperature)

Take a sip

The residence time is 5: 10 seconds.

The interval is 10: 15 seconds.

Have a good evaluation environment

In order to have a high quality cup test.