What are the scoring criteria and items of coe? What does the coe Excellence Cup stand for? Coe Award winning Coffee Club

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What does coe cup test mean? What are the scoring criteria and items of coe? What does the coe Excellence Cup stand for?

The full name of COE is Cup of Excellence, which translates into Outstanding Cup, extraordinary Cup or extraordinary Cup in Chinese. Every year, the organizer ACE (Alliance For Coffee Excellence) picks out thousands of coffees from member States, selects a batch of high-quality coffee through domestic cup test review, and then submits the selected coffee to the top 10 by internationally recognized cup test review, and these 10 lucky coffees will be auctioned online around the world to get a good price. It takes about three weeks from the initial domestic selection to the international cup to the final auction, but it can completely change the life of a coffee farm and put them on the international stage.

At present, the largest number of coffee-producing countries in Central and South America are COE members: Brazil, Guatemala, Nicaragua, El Salvador, Colombia, Costa Rica, Honduras and Mexico. Only Rwanda and Burundi come from Africa. Brazil and Colombia are among the top coffee producing countries in the world, so there are two COE competitions each year.

Published by the American Coffee Association (National Coffee Association). The 2005 National Coffee Beverage Development trend report found that coffee buyers, 48% of coffee gluttons, felt that taste / flavor uniqueness (taste; unique/ different flavor) was the factor they cared 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. Because planting, picking, processing and roasting all affect the flavor of coffee.

The cup test is to show the original flavor of coffee beans without any brewing skills, and it is an important skill to find out the characteristics of coffee.

Cup test (Cupping)

The so-called 'cup test' is like tasting red wine to objectively and generally judge the sweetness and sour taste, bitterness, aftertaste and aroma of coffee, as well as the quality of coffee.

The cup test is actually held in coffee producing and producing countries, and it is the most direct way to convey the unique flavor of coffee. When purchasing raw coffee beans in the place of origin, a cup test should be carried out to determine whether to buy it or not.

Cup test method

Here I would like to introduce you to the 'DISCOVERY cup method'.

(1) prepare props.

Coffee beans 10g x 3 cups

Prepare 2 coffee beans roasted before explosion. Grind with FUJIROYAL coffee grinder and R202 scale ⑥. )

A glass or container of the same size x 3

Boiled water (100cc) × 3

Special spoon for cup test

If not, spoons or spoons can be used instead.

Some acquaintances think the spoon is very useful! )

Timer

Water cup for cleaning cup and measuring key

Taste 3 cups of coffee for the same cup test spoon, and wash the coffee each time before using it in order not to mix the coffee with each other. )

A cup for removing lye and spitting coffee.

Put the coffee in your mouth and spit it into the cup after you feel its taste and aroma. )

Why prepare three cups of the same coffee?

If the coffee is tested with a cup of coffee, the coffee will not be graded as long as a defective bean is found in the coffee bean. Therefore, in order to more correctly carry out the 'cup test', one kind of coffee should be prepared for 3 cups.

Let's start the cup test now!

(2) smell the aroma of coffee powder in the cup first.

(the coffee is called "DRY" when it is divided into powder, and the state of boiling water is called "CRUST". )

First, feel the aroma of "DRY".

Put your hand over the mouth of the cup, shake it and you can smell the aroma of coffee.

(3) add 100cc hot water to each cup and time it for 3 minutes with a timer.

Smell the aroma of "CRUST" in the clock. Put your nose as close to the coffee as possible and slowly inhale the aroma.

(4) after 3 minutes, use a cup spoon to remove the coffee from the cup noodles.

In order to feel the aroma of the coffee and keep the nose close to the coffee, extend the cup spoon to the bottom of the cup and stir up slowly and widely for 3 times, damaging the surface of the coffee.

(5) remove lye and suspended coffee bean particles from the liquid surface with a cup spoon.

At this time, if there are too many suspended coffee beans, you may choke when inhaled, so try to get rid of them. )

(6) gently pick up the liquid with a cup spoon, put it into the mouth and inhale it in a fog to spread in the mouth, and then taste the sweetness, sour taste, bitterness, aftertaste, consistency and taste, quality uniformity and taste balance of the coffee.

It is easier to judge the taste when it spreads in the mouth in the form of fog.

Lean the cup spoon against the teeth in front of the lower row, slightly downward, and inhale with a strong breath.

Because inhaling hard may make a "beep -"whew -" sound like a whistle.

(7) observe the change of taste when it gets cold slowly.

Each degree of cooling shows the characteristics of coffee.

Be able to understand the taste of coffee,

Be able to inhale skillfully,

The most important thing is to repeat the cup test every day, remember all kinds of flavors, and form a habit.

The expression of coffee

The following is an expression about coffee.

A world very much like red wine.

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 and quiet (turn off your cell 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 peppers … ), 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 aroma of growing coffee (Le Nez du Caf é)-France

(for beginners, there are 7 kinds of 5Mui per day)

Cup Calibration-Taste (COE Specification)

Salinity test (strong, medium, weak)

NaCl 0.05%, 0.1%, 0.2%

Acidity test (strong, medium, weak)

Citric acid 0.005, 0.01%, 0.02%

Sweetness test (strong, medium, weak)

Sucrose 0.5%, 1%, 2%

Cup test comparison

At present, there are more common cup testing processes in the world, such as the American Fine Coffee Association (The Specialty Coffee Association of America, SCAA) and coffee competition organizations (Cup of Excellence, COE).

Comparison of SCAA and COE test items

SCAA

CoE

one

Fragrance / Aroma

Aroma (fragrance is not scored)

two

Flavor

Clean cup cleanliness

three

Aftertaste

Sweetness sweetness

four

Acidity

Acidity acidity

five

Body

Mouth feel has a touch in his mouth.

six

Uniformity consistency

Flavor flavor

seven

Balance

Aftertaste aftertaste

eight

Clean cup

Balance balance degree

nine

Sweetness

Overall overall flavor

ten

Overall

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

Baking time:

8Murray for 12 minutes, no scorched objects

Coffee cup brewing standard

Dry cleaning bean grinder before grinding

Water quality TDS regulations: 125--175ppm

(total dissolved solids Total Dissolve Solids)

Ratio of water to powder:

1: 19-1: 20 (Whip W)

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)

A small sip of 5 murals 10 cc

The length of stay is 5 Murray for 10 seconds.

The interval time is 15 Murray 10 seconds.

The expression of coffee

The following is an expression about coffee.

A world very much like red wine.

■ Aroma aroma

Spicy, herbal, nutty, floral,

Caramel, vanilla, red wine, fruit, grass,

Dry, green, muddy, fermented, charred, smoked

■ Acidity is sour and refreshing.

Smooth, smooth, bright, refreshing, soft, sweet, if real,

Like apples, lemons, oranges, peaches, mangoes,

Like yogurt, strong, irritating, vinegar

■ Body consistency taste

Greasy, buttery, creamy, greasy, slender,

Smooth, rich, silky, velvet, watery, light

■ Aftertaste Yu Yun

Long-lasting, reverberating, mild, bright, sweet, immediately disappearing, astringent

Clarity of ■ Clean

Clear, free of impurities, transparent, turbid