There are eight items in the CoE rating scale | cleanliness, sweetness, acidity, taste, aftertaste, balance, such as

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There are eight items in the CoE rating scale | how do you rate cleanliness, sweetness, acidity, taste, aftertaste and balance?

It is often heard that boutique coffee is called "COE Fine Coffee". "COE" is the proof of the quality of boutique coffee. As for the history and origin of COE, how 🤔 wins in the competition of top coffee with fierce competition, Jamie collates the basic criteria and content to share ☕ with you.

COE is Cup of Excellence, which stands for "the perfect cup of coffee", also known as "excellent cup".

First held by ACE in Brazil in 1999, it is currently the most well-known, credible and authoritative boutique coffee competition in the world.

Competitions are generally held once a year and reviewed by international inspectors. The final winning manor must go through six hurdles, usually 500 estates are screened to end up with less than 30.

How was the excellent Cup COE born?

Under the circumstances that the price of coffee in the international market remains low, the United Nations has launched a plan to promote the economic independence of developing countries, that is, the "United Nations Super Coffee Program (1997-2000)." In order to test whether high-quality coffee can be produced, countries are invited to participate in the experiment and sell it at a reasonable price.

Unexpectedly, Brazil, the country with the most difficulty in producing "boutique coffee", stands out. In the 1999 European Fine Coffee Association (SCAE) competition, the best coffee beans were selected from Brazil and awarded the title of "King of Brazil". Later, he joined the ranks of online bidding. In 2000, the scale of the competition was further expanded, and the number one coffee bean was awarded the title of "Outstanding Cup COE".

The impact of COE:

Coffee with the title of COE can be sold at high prices at auctions of boutique coffee.

Affected by the attractive price, coffee growers, who used to focus only on output, have also begun to work on quality.

This system can not only enhance the coffee manor's desire for production, but also enhance its own evaluation and popularity, and then increase the coffee trading volume. Before the advent of the Zhuoyue Cup, most coffee beans were mixed, and different coffee beans themselves were so delicious that they could not be highlighted.

How does COE work?

Ten white coffee cups, each containing 11.5 grams of fresh coffee beans, are distinguished only by numbers.

In order to ensure the fairness of the results of the competition, no one knows their origin, washing and baking methods.

These are the boutique coffee that squeezed into the semi-finals of the COE. Through eight scoring projects (cleanliness, sweetness, acidity, taste, sipping flavor, aftertaste, balance and overall evaluation).

Scoring standard of Coe cup meter

"aroma Aroma" is the first evaluation project at the beginning of the cup test:

The first one: pick it up and smell the aroma of dry powder in the cup at the beginning of the test.

The second: smell the wet aroma on the surface after water injection.

The third: smell the broken residue aroma on the surface of the coffee.

Cleanliness Clean cup: the so-called cleanliness is the defective taste without defects and stains.

Sweetness Sweetness: coffee usually contains sweetness, so as long as the perceived sweetness will be given a high score.

Sour Acidity: the higher the quality, the higher the acidity score, such as bright and lively citrus fruit aromas.

Taste Mouth feel: oral tactile evaluation is not a taste test, it belongs to the substance and touch felt by the mouth; grease and viscosity, such as milk and water.

Sipping Flavor: a variety of taste and smell, nasal aroma, mouth touch and so on all belong to this category.

Yu Yun Aftertaste: after sipping, all kinds of taste or touch still stay in the mouth, stay in the mouth or even spread, the score is high, no rhyme or too short, the score is low.

Equilibrium Balance: for example, although the acid is bright, it still turns sweet? Sticky but not astringent? Whether the various flavors of coffee are harmonious.

Overall evaluation of Overall:

* the CoE rating scale consists of eight items, with the highest score of 8 (8x8=64) and the lowest score of 0, with a weighted score of 36, resulting in a total score of 100.

* A score of 6 indicates that the project reaches the standard of COE competition level and belongs to good quality (fine). A score of 0 (unacceptable) is totally unacceptable, an average score of 4 (Poor), and a score of 8 (great) if the quality is excellent and perfect.

The standard discrimination of COE?

The total score is 69 or less, which is a slightly worse commercial bean or industrial bean.

The total score is between 70 and 74, which belongs to general commercial beans.

The total score is between 75 and 79, which belongs to the better commercial beans, also known as high-grade commercial beans.

The total score is between 80 and 84, which belongs to fine coffee.

The total score is 85 or more, belonging to the COE competition level, and it is also the winning coffee of the outstanding cup, which is currently recognized as the highest level in the international coffee industry.

Qianjie recommended cooking:

Filter cup: Hario V60

Water temperature: 90 degrees

Degree of grinding: small Fuji 3.5

Cooking methods: the ratio of water to powder is 1:15, 15g powder, the first injection of 25g water, 25 s steaming, the second injection to 120g water cut off, waiting for the powder bed water to half and then water injection, slow water injection until 225g water, extraction time about 2:00

Analysis: using three-stage brewing to clarify the flavor of the front, middle and back of the coffee. Because V60 has many ribs and the drainage speed is fast, it can prolong the extraction time when the water is cut off.