What is the function of coffee bean cup measurement? how to operate the cup to determine the quality of coffee beans?

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What is a cup test?

A cup test is a method used to identify the characteristics and taste of a particular cup of coffee, which allows us to compare different varieties of coffee so as to better understand the characteristics of each type of coffee.

Since the key to cup testing is comparison, the method of each cup test must be completely unified so as not to affect your perception of the taste of coffee.

Why do you need a cup test?

The purpose of the cup test is to taste the coffee. Cup testing can help people decide how to mix coffee, or whether coffee should be used to make espresso or hand-brewed coffee. Cup testing can also help people tap the potential of coffee and identify the tiniest taste features. Through the cup test, we can compare the flavor of different plantations, different producing areas, different countries and different batches of coffee, and then better understand the characteristics of each type of coffee.

Cup test operation method:

Step one: make coffee

First of all, boil the water. Coffee Academics also has certain requirements for water quality. Liao Weifen chooses to use German BWT Beshi purified water, which is a kind of pure water with magnesium (Magnesium), which can increase the aroma of coffee. Ground coffee beans are particularly reserved and fragile, so they should be poured into hot water in a circle instead of directly injecting a large amount of water.

Step 2: go

After pouring hot water, let the coffee settle for about 10 minutes, so that the sediment of the coffee will stay directly at the bottom, and the Crema will float on the surface. Use two tablespoons to remove the grease layer of the coffee and leave the coffee clean and clear.

Step 3: smell

Then, first smell the coffee and feel the aroma of the coffee.

Step 4: sip

After smelling it, you need to sip the coffee. It takes some skill. Liao Weifen said: "the air collides with the coffee during the sipping process, and the taste is the strongest. At this time, you need to pay attention to the purest taste of coffee and the interaction between this taste and your sense of taste and smell."

Cup measuring effect

The cup test is a standard for high-quality coffee, and it is almost unusual to form a more mature coffee cup test standard after the 1990s. Speaking of cup testing, I have to mention coffee roasting again, because in the past, people in Europe and the United States drank coffee, especially in the 1960s, most of them only chose its roasting method. At that time, there was no standard for roasting, only habits, and each baker recognized that medium-deep roasting was not consistent with deep roasting, although there were so-called City Roast, Northern Italian, French Roast at that time. Etc., but this way of discrimination from shallow to deep is mostly free evidence. It was not until the appearance of the Agtron Eagram table in 1996 that baking was regarded as the basic standard. Friends who want to know more about it can check the value of Agtron themselves. The cup test and baking and raw bean production area is very related, because the cup test Cupping test is roasted coffee beans, the degree of roasting can show a lot of taste, the basic are:

The odor intensity of Aroma instant coffee

Alcohol thickness (Body) is the weight of coffee in the mouth.

Flavor is the taste of coffee in the mouth when it enters the mouth, like red wine.

Acidity) the style in which coffee is sour, such as mild or sharp.

Sweetness (Sweetness) is the sweetness intensity of coffee liquid retained in the mouth.

Aftertaste is the flavor and smell left after coffee is tasted and vomited in the mouth.

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