Tasting the original taste of coffee beans: the cup test method of French pressure

Cupping is a specialized knowledge used to evaluate the original taste of coffee beans. The traditional cup test method is roughly as follows: put freshly roasted and freshly ground quantitative coffee powder into a wide-mouthed dwarf cup, smell dry aroma (Dry Fragrance), rinse hot hot water, let it stand for a few minutes, then press the powder into the bottom of the cup with a spoon and smell the wet aroma (Wet Aroma), then use a special round silver-plated cup measuring spoon to pick up some coffee liquid, sip it into your mouth loudly, and disperse it to the mouth. At the same time, carefully taste the original taste of the coffee, and finally spit the coffee out of your mouth. The traditional cup testing method is suitable for coffee merchants to continuously taste a large number of coffee samples in a short period of time, which requires practice, and it is easy to drink coffee powder in the process of cup testing. For those who also want to have a cup test at home, the easiest prop is "French pressure (French-Press)".

This article will explain how to carry out a professional coffee cup test at home with the "French pressure" at hand. The cup test step of French pressure ◎ props

1. "Hario French pressure" (French Press, French filter kettle)

two。 Freshly roasted coffee beans

3. Bamboo spoon and white coffee cup for stirring

4. Cup test record table (click here to download and print) or notebook (for recording)

◎ method 1. Pour the freshly roasted, freshly ground coffee powder (15g) into the French pressure, close to the nose, taste the aroma of freshly ground coffee powder, and record it, this is the dry aroma of this coffee (Dry Fragrance).

two。 When 98 degrees hot water is injected, the fresh coffee powder expands due to the release of carbon dioxide (CO2), forming a layer of powder at the top of the French press.

3. Press the coffee powder layer down with a stirring bamboo spoon and stir slowly and evenly so that the coffee powder is fully soaked.

4. Stir up the French pressure at the same time, put the spout under the nose, carefully taste the aroma of the coffee at this time, and record it, this is the wet aroma of this coffee (Wet Aroma).

5. According to the general use of French pressure, press the pressure bar after two minutes, and first pour a small amount of coffee juice into the cup.

6. Pick up the coffee cup, gently shake the coffee cup, make the coffee liquid rotate in the cup, and taste the aroma in the cup at the same time. It is recommended to use a white coffee cup to observe the color of the coffee liquid.

7. Then pick up the coffee cup and sip it. Try to sip and breathe air into your mouth at the same time, resulting in an unpleasant sipping sound, but this "indecent move" can help you identify the subtle taste of the coffee more easily. Record the flavor you tasted.

8. Finally, fill the coffee cup and place it to let the coffee temperature drop naturally. When the temperature drops completely to room temperature, taste it again and record the subtle findings of the coffee when it is cold.

◎ knack 1. In step (6), the purpose of shaking the coffee cup is three: a) to observe the color of the coffee liquid b) to lower the temperature of the coffee in the cup, to facilitate the taste of the coffee, c) to diverge the aroma of the coffee and make it easy to smell. If there is a disadvantage in the flavor of this coffee (tobacco, scorched taste. Etc.) it is not difficult to detect at this time. two。 At the same time, recall your own taste experience, describe and record the subtle taste "with your familiar taste experience". 3. Wash immediately after French pressure use, place the ventilated place to dry naturally, keep it clean so as not to affect the future cup testing work.