2023 New version of Coffee Flavor Wheel High definition Picture wallpaper SCA&COE Coffee Cup Table Coffee Cup score Standard explanation

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For a self-baked coffee shop that values quality, cupping is the first thing to do after baking coffee. But do you know what a cup is? What coffee message can you get from a cup of coffee?

To put it simply, the cup cup is to brew the roasted coffee with the same grinding scale, powder-to-water ratio, water temperature and soaking time, and then use a special instrument cup spoon to taste and judge the flavor of the coffee, but if it is more accurate, in fact, the real cup test also has standardized norms for "baking" and "evaluation". So in other words, the core purpose of the cup test is to drink the original flavor of a coffee bean "under the same conditions".

What is the purpose of the coffee cup test?

Before raw coffee beans are sent to all parts of the world, cup tests will be carried out by coffee farmers' associations or refining factories in the producing areas, that is, to try to confirm the aroma and taste of beans, to judge the flavor and taste of coffee, and to identify the quality of a type of coffee. it's a very scientific method.

Before the raw coffee beans are sent to all parts of the world, they will be tested by the coffee farmers' association or the refining factory of the producing area, that is, they will try to confirm the aroma and taste of the beans, classify them again, and ship the goods only after the cup test is completed.

What do you need for a cup test?

The tools needed for cup testing are simple: bean grinders, scales, thermometers, cups, spoons, and the ratio of coffee beans to water are also specified:

Water ratio: 8.25g coffee beans with 150ml water, the water temperature should be 92.2C-94.4C

Cup test cup: toughened glass or ceramic materials should be used

Cup test capacity: between 207ml and 266ml

Cup height: 3 to 3.5 inches

Mouth diameter: 76-89mm, all cups should be made of the same volume, size and material, with a lid.

Cup test spoons: to use antistatic metal material (mostly stainless steel), each spoon capacity can have 4-5ml.

Coffee cup testing procedure

The first step-water injection, soaking: brew and grind all kinds of coffee beans (preferably within 24 hours), grind the coffee to a coarse powder, put the ground coffee powder (particles) into the cup, shake the coffee powder in the cup, smell the dry aroma of the coffee, soak the coffee in the cup according to the ratio of 8.2-8.3 grams of powder to 150ml 94 degrees hot water, let the coffee soak for 3-4 minutes. Until the coffee residue shell is formed.

Step 2-smell Aroma after 2 minutes: wet fragrance is the intensity of the smell when brewing coffee. Some subtle and delicate differences, such as the characteristics of "flower" or "wine", come from the wet aroma of brewing coffee.

Step 3-broken residue: stir three times on the surface of the cup with a spoon, skim off the foam and dregs, and you can start to taste the coffee with a spoon.

Step 4-tasting: remove the coffee scum with a cup spoon, suck the coffee entrance, feel it in the mouth and spit out the coffee liquid, record your feelings on the cup meter, score according to the requirements of the cup meter, gargle, rinse the cup and test the spoon, and then taste the next coffee.

How to score the Coe Cup meter?

Coe Cup Meter Evaluation Project and record key description, this description can provide you with a basic basis when conducting a cup test, as well as a reference when testing a single item:

Aroma-at this time, the cup test has just begun the first evaluation project, 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 scoring project: 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 rating project: 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 scoring project: 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.

The fourth scoring project: taste, Mouth feel

Oral tactile evaluation is not to measure taste, it belongs to the substance and tactile sensation, grease, viscosity, and quality sensation that all constitute mouth-feel;, such as milk and water. The former has much higher tactile sensation, while thick soup and clear soup have much higher consistency and tactile sensation 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 project cannot be tested immediately, so the aroma at the beginning is only marked by pleasure and displeasure, but when it comes to sipping air 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, remains clearly in the mouth or even scattered after sipping and spitting coffee, then the score of the project will be high, otherwise, there will be no aftertaste, or very short, the score will be low.

Seventh item: degree of balance, 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?

Whether the various flavors of the coffee are harmonious, 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 average, 4 (Poor), and if very good, even perfect, give 8 (great).

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, and the better commercial beans are generally called 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, is also the excellent cup of winning coffee, is currently recognized as the highest level in the international coffee industry.

SCA coffee cup test discrimination?

According to the SCA coffee cup test, there are ten points, of which the following two items are not available in coe:

Fragrance/Aroma aroma: the aroma consists of two parts, dry fragrance and wet fragrance. The first image of the bean grinding and the first project that needs to be scored is the dried fragrance, the aroma of coffee flowers, roasted hazelnuts and roasted almonds are all pleasant aromas. Water injection, the broken shell of the wet fragrance gives people more fantasy, honey, lemon, apricot fruit make people salivating.

Uniformity consistency: this score is relatively simple. Do 5 cups of samples have different tastes and which ones are defective?

The SCA coffee cup meter is marked from 6 points and is divided into four levels:

6 points as "good"

7 points as "very good"

8 points as "excellent"

9 points as "extraordinary".

In addition, each grade is divided into four grades, and the score unit is 0.25 points, so the four levels have a total of 16 points.

Coffee flavor vocabulary

Here are some of the most common coffee flavor words extracted from the flavor wheel. Please mobilize your senses and memory to help you blurt out during the cup test and accurately describe the coffee in front of you.

Flower fragrance | similar to jasmine, rose, daisy, etc.

Fruit aroma | similar to citrus, lemon, apple, BlackBerry and other fruit flavors

Caramel flavor | Candy and syrup flavor

Chocolate flavor | flavor or aroma similar to chocolate

Smell of grass | reminds you of freshly cut grass

The smell of earth / the aroma of moist soil

Malt flavor | similar to the aroma of freshly baked bread

Nutty | an aroma similar to that of fresh nuts

Red wine flavor | an aroma or flavor similar to that of wine

Spice | similar to cloves, cinnamon or other spices

Leather smell | similar to leather taste, belonging to defective flavor

A sharp sour taste | an unpleasant smell

Smell of dust | reminiscent of the smell of an ashtray or fireplace

Sack flavor | Coffee that has been stored for too long, or coffee that has become moldy

Salty | Coffee has a slightly salty taste, caused by prolonged heating