What does coe cup test mean? What is the difference between the scoring items of scaa and coe in the cup test? Coe

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What does coe cup test mean? What is the difference between the scoring items of scaa and coe in the cup test? What are the score items of coe?

COE (Cup of Excellence) International Coffee Cup Test Competition, originally belonging to the American Fine Coffee Association (SCAA), was later independent, and the coffee-focused competition is referred to as COE for short.

The composition and purpose of COE

About nine countries have joined the organization, including Guatemala, El Salvador, Nicaragua, Honduras in Central America, Brazil, Colombia, Bolivia, and Rwanda in Africa. These countries do not propose bean contestants every year. For example, Bolivia and Costa Rica did not participate in 2010. COE is an online auction that allows buyers around the world to bid for coffee beans in an open and transparent manner, which quickly opens up the popularity of outstanding award-winning farms and gets better prices for competition batches and coffee produced.

The competition mode of COE coffee cup test

The competition method of COE is similar to that of tea competitions in various parts of Taiwan. First of all, coffee farmers carefully select the coffee they produce. About 25 Murray 35 bags of 60 kg each are sent to the General Assembly's warehouse for preservation before the competition until the end of the auction. Then they sign up to participate in the domestic primary competition of more than 500 farms. After two-stage cup testing and elimination in China, about 70 farms are produced for the international rematch. Then the international judges selected by COE every year carry out three stages of cup test elimination, the first stage is the preliminary competition, the second stage is the semi-finals, the third stage is called TOP 10, and the total minimum score of each stage must reach more than 84 points to qualify. In this way, there are only 30 farms left in each participating country, but sometimes when the coffee quality or evaluation is too strict, there may only be more than 20 winning estates. Ranked in order according to their scores, of course, there are occasional beads, so there are black knights and black samurai.

The difference of winning batches in COE Coffee Cup Test

Each COE competition country signed up for more than 600 farms, after two domestic cup tests, entered three international review cup tests, each of the remaining farms has undergone extremely severe challenges, the quality must be the best of many farms.

After all, there are still many farms that do not dare to participate in the competition, raw bean defects are rarely eaten, the overall size is the same, the shape and color are similar, the coffee is clean, there are few empty shell beans after baking, and the expansion rate is the same as that of coffee. These are carefully selected the best coffee beans in the same region, harvested no more than 4 days to avoid flavor deviation, coupled with the perfect treatment process. These correct and repeated procedures allow her to get a good ranking and sell a good price. Although the coffee beans produced on the same farm are not much different, the competition beans must be the best beans on the farm to participate in the competition. The farm that did not participate in the competition may not be easy to get its own cup test and be eliminated, and another type of farm may have been booked by foreign coffee buyers in the first one or two. Buy directly from the farm, but this will cause these farms to lose the incentive to compete simply to produce profitable coffee, and it is a pity that the quality cannot be improved.

Why take part in the COE Coffee Cup Test?

Apart from the fact that the coffee produced by the farm participating in the competition and the coffee produced in that year can get a better price, the coffee produced after a good ranking is easier to sell, and with the experience of COE competition, it is easy to establish information to contact foreign buyers in production, transportation and marketing, which can help foreign buyers to resolve their doubts. If a farm with a small output of about 30m Mel 40 bags can easily trade with more foreign small coffee buyers without going through middlemen or large coffee traders, both sides will benefit, because in addition to the profits of middlemen or large coffee traders, the main savings in freight costs and tariffs between countries are the driving force of coffee producers' efforts.

How to participate in or join the COE coffee cup test and bid for coffee

Coffee competitions are held only in June every year. You can join members at the beginning of the year. Members can be divided into three categories.

1. As a member of a single country, you can participate in the auction of selected countries with a membership fee of US $250. you can also work with any bidder to take charge of bidding and follow-up payment for delivery, etc. after winning the bid, you can also show your company's name on the COE website, which is the way of direct coffee purchase in 2010. As long as you find the first-born bean merchant who is willing to bid together, that is, the top bidder with many countries behind the winning bidder, you can join COE members to bid for national prizes.

two。 With a membership fee of US $1800 for charity, you can participate in the bidding of all the competing countries in that year.

Show your company's name on the COE website after winning the bid, of course, you can also talk to others.

To cooperate in the auction.

3. For a lifetime membership fee of US $15000, you can participate in the annual auction of all competing countries. after winning the bid, show your company's name on the COE website, of course, you can also cooperate with others for bidding.

The difference between COE coffee cup test and other competitions

1.COE and Panamanian coffee cup test is to take the farm to sign up to participate, open a network of foreign buyers auction, an auction volume of about 30 Murray 45 bags (1 loan 60 kg)

two。 Panamanian Coffee Emerald Manor is a single manor, open to a network of foreign buyers, each with a bidding quantity of 300 pounds suitable for small roasters.

3. East African Fine Coffee Association (EAFCA) cup test, the association takes the initiative to go to various East African countries to produce coffee, and then ranks each country according to their scores, such as going to Kenya, Ethiopia and Tanzania in January. The association publishes the results of this initiative to its members as a basis for purchase, and no auction is held for members to contact the farm to provide information, and the suggestion is highly valued by members.

4. The Kenyan auction is based on a procurement agent system, in which licensed agents send samples of beans to their respective customers for cup testing, and then agents bid at the auction site, each farm is about 50 Murray 100 bags.

5. The Ethiopian ECX trading system is an auction platform set up by the government. All coffee produced by farm cooperatives is sold by auction. Foreign buyers must personally go to Ethiopia to bid for coffee. Each farm cooperative produces about 100Mel 200 bags.

CoE Chinese version Cup table, and explains the 8 important items and the quality significance of the scores. The following is the key description of the evaluation items and records of the Osher Coe Cup. This description allows you to have a basic basis when testing the cup. At the same time, it can also assist the reference when testing a single item:

Aroma-at this time, the cup test has just begun the first evaluation item, a total of three aroma evaluation stages, the first stage is the cup test at the beginning to smell the dry powder in the cup dry aroma, the second is the wet aroma after water injection, the third aroma is the broken residue aroma; aroma is an attractive element of coffee, coffee aroma from many sources, there are flowers, berries, caramel, nuts, chocolate, spices and so on.

The aroma of the Coe Cup meter is only included in the reference, not included in the total score, but in the Flavor evaluation, the aroma is included in the score.

The first score item: cleanliness, Clean cup

Cleanliness is a very important and necessary condition for fine products, which means that there are no defects and stains in the defective taste (complete freedom from taints or faults), coffee has rotten, earthy taste, medicine iodine taste, fermented acid, rubber, onions, astringency and other bad taste and touch, all indicate that it is not clean enough.

The second score item: sweetness, Sweetness

Sweetness not only represents that coffee cherries are harvested in the best ripening period, not mixed with unripe beans, but also represents the excellent quality of coffee. Only by selecting freshly ripe coffee cherries to treat them into raw beans can you get better sweetness, and there are many kinds of sweetness, such as sugarcane sweetness, caramel sweetness, and so on, which can be noted in the comparison. If sweetness is astringent and sweet stays in the mouth for a short time, then the sweetness score will not exceed 6 points.

The third score item: acid quality, Acidity

Sour, good acidity is not like vinegar, even if it is bright and lively, you can detect many kinds of acidity, such as citrus, berries or sweet lemons, as well as the sweet and sour melons like cantaloupe or the crisp acidity of freshly ripe apples. The above acids are of high quality; bad acids are like unripe fruit or acetic acid, and some bad acids are like overripe fruit or rotten fruit, and fermented acid or rotten acid can be detected.

Fourth score item: oral tactile sensation, Mouth feel

Oral tactile evaluation is not to measure taste, it belongs to the substance and touch felt by the mouth, grease, viscosity, quality, etc., all constitute mouth-feel;, such as milk and water, the former has much higher touch, thick soup and clear soup, the consistency and tactile feeling of the former are much higher than the latter.

The fifth item is the important sipping flavor, Flavor.

-sipping flavors, including all kinds of taste and smell, even the aroma felt in the nasal cavity and the touch of the mouth all belong to this category. When testing CoE cups, because 8 samples are often tested at a time, the AROMA item cannot be measured immediately, so the aroma at the beginning is only marked by pleasure and displeasure, but when sipping air is used for this evaluation, cup testers can include the aroma they feel, including various flavors tested or drunk. It can be said that sipping flavor is a very important evaluation, and it is also a basis for testing the characteristics of cup coffee samples.

The sixth item, aftertaste, Aftertaste

After sipping, the taste or aroma or touch that still stays in the mouth, and the good flavor stays for a long time, such as sweetness, still stays clearly in the mouth or even scattered after sipping and spitting coffee, then the score of this item will be high, on the contrary, there is no aftertaste, or what is short, the score is low.

The seventh item, the equilibrium degree Balance

Refers to whether each evaluation of coffee is balanced, for example, although the acid is bright, it still turns sweet? The touch is sticky but not astringent?

Are the various flavors of coffee harmonious? If it is. Then the score of this item will be high.

The eighth item: overall evaluation, Overall

Coffee is excellent on the whole and attracts you? Is it just so-so, or do you not like her at all?

This evaluation is the overall assessment of the tester, and can also reflect his personal preferences.

The total score after the cup evaluation, the significance represented, and the standard represented by the individual score:

1) there are eight items in the CoE scale, the highest score of each item is 8 points, the lowest score is 0 points, and the weighted 36 points, so the total score is 100 points.

2) 6 indicates that the project reaches the standard of CoE competition level and belongs to good quality (fine). If it is totally unacceptable, give 0 (unacceptable), if the quality is ordinary, 4 (Poor), and if it is excellent or even perfect, give 8 (great).

3) the discrimination of total score:

If the total score is between 70 and 79, this sample is generally a better commercial bean.

If the total score is in the range of 83.5 for 80m / m / m, this sample belongs to fine coffee.

If the total score is more than 84, this sample belongs to the CoE competition level, that is, the high level of winning beans.

The use of SCAA cup meter

In the SCAA cup meter

The longitudinal ruler is marked with "Intensity".

The horizontal measuring scale is to score "quality" (Quality).

Take acid value as an example

At the entrance of a spoonful of coffee

The first impression of acid value may be distinguished by "strong or weak".

The stronger it is, the more it goes to HIGH, and the faint sense of acid value goes to LOW.

But the quality of acid value is not only based on strength.

Strong and weak pictures are only auxiliary.

The acid value with high strength does not necessarily make drinkers feel comfortable.

On the contrary, the weak acid value may make the drinker feel happy.

Therefore, the final score of acid value depends on the overall quality of acid value.

That is, the horizontal axis of the painting.

And the horizontal axis of the drawing may be adjusted over time.

It may be in the first round of high temperature cup measurement, or in the second or third round of medium and low temperature cup measurement.

The score of acid value is slightly adjusted.

You can redraw your notes at this time.

And use the arrow to indicate the direction of the adjustment (left or right).

The score given in the score (Score) of each item

You should refer to the quality rating (Quality Scale) at the top right of the table:

6.00 / 6.25 / 6.50 / 6.75 Good

7.00 / 7.25 / 7.50 / 7.75 Very Good

8.00 / 8.25 / 8.50 / 8.75 Excellent

9.00 / 9.25 / 9.50 / 9.75 Outstanding

And the purpose of the score

You can understand that under the same set of scoring criteria

The characteristics and quality of each batch of coffee

It is also an important basis for distinguishing boutique / commercial grade.

(in accordance with the current SCAA regulations

The cup test score of more than 80 points is fine, and those less than 80 points are commercial coffee. )