Scaa coffee cup meter original picture download SCA coffee cup test procedure standard cup test process

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What do you need for a cup?

The tools needed for cups are simple: grinders, scales, thermometers, cups, spoons, and the ratio of coffee beans to water are also specified:

Water ratio: 8.25g coffee beans with 150ml water, the water temperature should be 92.2C-94.4C

Cups: toughened glass or ceramic materials should be used

Cups capacity: between 207ml and 266ml

Cup height: 3 to 3.5 inches

Mouth diameter: 76-89mm, all cups should be made of the same volume, size and material, with a lid.

Spoons for cups: use antistatic metal (mostly stainless steel) with a capacity of 4-5ml per spoon.

Cup step

The first step-water injection, soaking: brew and grind all kinds of coffee beans (preferably within 24 hours), grind the coffee to a coarse powder, put the ground coffee powder (particles) into the cup, shake the coffee powder in the cup, smell the dry aroma of the coffee, soak the coffee in the cup according to the ratio of 8.2-8.3 grams of powder to 150ml 94 degrees hot water, let the coffee soak for 3-4 minutes. Until the coffee residue shell is formed.

Step 2-smell Aroma after 2 minutes: wet fragrance is the intensity of the smell when brewing coffee. Some subtle and delicate differences, such as the characteristics of "flower" or "wine", come from the wet aroma of brewing coffee.

Step 3-broken residue: stir three times on the surface of the cup with a spoon, skim off the foam and dregs, and you can start to taste the coffee with a spoon.

Step 4-tasting: remove the coffee scum with a cup spoon, suck the coffee entrance, feel it in the mouth and spit out the coffee liquid, record your feelings on the cup meter, score according to the requirements of the cup meter, gargle, rinse the cup and test the spoon, and then taste the next coffee.

SCA coffee cup discrimination?

SCA Coffee Cup has ten points, of which the following two items are not available in coe:

Fragrance/Aroma aroma: the aroma consists of two parts, dry fragrance and wet fragrance. The first image of the bean grinding and the first project that needs to be scored is the dried fragrance, the aroma of coffee flowers, roasted hazelnuts and roasted almonds are all pleasant aromas. Water injection, the broken shell of the wet fragrance gives people more fantasy, honey, lemon, apricot fruit make people salivating.

Uniformity consistency: this score is relatively simple. Do 5 cups of samples have different tastes and which ones are defective?

The SCA coffee cup meter is marked from 6 points and is divided into four levels:

6 points as "good"

7 points as "very good"

8 points as "excellent"

9 points as "extraordinary".

In addition, each grade is divided into four grades, and the score unit is 0.25 points, so the four levels have a total of 16 points.

Coffee flavor vocabulary

Here are some of the most common coffee flavor words extracted from the flavor wheel. Please mobilize your senses and memory to help you blurt out during the cup test and accurately describe the coffee in front of you.

Flower fragrance | similar to jasmine, rose, daisy, etc.

Fruit aroma | similar to citrus, lemon, apple, BlackBerry and other fruit flavors

Caramel flavor | Candy and syrup flavor

Chocolate flavor | flavor or aroma similar to chocolate

Smell of grass | reminds you of freshly cut grass

The smell of earth / the aroma of moist soil

Malt flavor | similar to the aroma of freshly baked bread

Nutty | an aroma similar to that of fresh nuts

Red wine flavor | an aroma or flavor similar to that of wine

Spice | similar to cloves, cinnamon or other spices

Leather smell | similar to leather taste, belonging to defective flavor

A sharp sour taste | an unpleasant smell

Smell of dust | reminiscent of the smell of an ashtray or fireplace

Sack flavor | Coffee that has been stored for too long, or coffee that has become moldy

Salty | Coffee has a slightly salty taste, caused by prolonged heating