Conclusion of the standard process method for coffee tasting cup test

The glass and the coffee cup crossed the road together, and suddenly someone shouted, "here comes the car."

As a result, the glass was hit by a car, but the coffee cup was fine. Why?

Because coffee cups have ears.

But today we're going to talk about tasting cups.

Tasting cup test (Cupping or Cup Testing)! I believe that people who love coffee will have heard of this noun. On any occasion, cup testing can be divided into three categories.

For coffee farmers or traders who test the grade of raw coffee beans, roasters for roasted coffee, and bar hands for coffee brewing, do ordinary people want to cup test, when

Of course, it is also necessary, because when we drink a cup of coffee, what do we drink from the coffee cup? Does the aroma, taste and flavor of coffee come from us?

What you really want! Like the so-called "Taiwan coffee" which is not sour, bitter and slightly sweet, is it really good coffee? At the same time, the price of roasted beans is really the same as that of delicious coffee.

Is it proportional to it? It is often complicated and subtle. I can only say that "fresh" baked beans are more important, but what is the so-called "boutique coffee"?. It's very expensive.

Are there very few manor beans that are expensive and have special flavor? This is a bit too narrow-minded. The important thing is how do we know the real wind of the cup of coffee we are drinking?

Taste, even the cheapest Brazilian beans have their delicacy, so I divide it into the following four factors that really determine the influence of a good cup of coffee:

1. 40% of the flavor in the producing area of raw coffee beans

two。 30% control of roasting degree of coffee beans

3. Preservation of fresh baked beans 20%

4. Brewing method 10%

Therefore, when we taste a cup of coffee, we can understand the coffee characteristics of this cup of coffee in aroma, taste, flavor and so on, and we can find out what you like.

Love a cup of coffee. Of course, the professional cup test has the so-called certain roasting degree coffee and the cup brewing and cup test process, if the general quality of coffee should be found by this cup test method.

If you get good coffee, you will be disappointed. This is the professional coffee cup test of the three occasions, the general character of coffee, you can also understand the performance of coffee from the cup test process.

The characteristics of cup testing are simple and difficult, but as long as you keep a normal mind to see it, don't let drinking coffee become a painful thing.

Our goal is to present what I feel through this process in the form of data scores, so that you can understand the characteristics of coffee beans, and at the same time

Through the cup test to let everyone know more about the taste of coffee beans, choose their favorite coffee beans.

You can use any roasted beans you want to taste coffee, the appropriate grinding method, and the brewing method you choose to mix the coffee, and grind the coffee beans.

The brewing and tasting are recorded one by one, that is, the "coffee cup test" here. Generally speaking, the coffee cup test is divided into the following items to score:

1. Dried incense Fragrance

After grinding the fresh coffee beans into powder, the carbon dioxide in the dough of the cells will release the smell and smell it hard. Showing the taste of aroma.

Essence. Sweet means sour and pungent means irritating. The aroma intensity reflects the freshness of coffee from roasting, grinding to brewing.

two。 Wet fragrance Aroma

The aroma of coffee emitted during brewing or when coffee has just been poured into a coffee cup. You can smell aromas such as fruit, grass and stone fruit.

The aroma is the same as that of coffee beans. The aroma intensity is related to the freshness of coffee.

3. Sour Acidity

Coffee bean is a kind of fruit, more or less will have sour taste, coffee sour taste, because of the variety of coffee beans, origin, and there are strong and weak differences, but coffee

The roasting degree mainly determines the sour taste of coffee, the deeper the roasting degree, the less sour taste, and the shallower the roasting degree, the more sour taste. Sour taste can also be good or bad if

It has a fresh and sour taste, that is, the fresh coffee, if it has acetic acid taste, it may be too long, not fresh enough, if the coffee is not cooked.

It will have a sour taste, like eating unripe fruit.

4. Bitter Bitter

Coffee is a bitter fruit, just like cocoa beans, chocolate with high purity is also bitter. So it's normal for coffee to have a bitter taste.

And the key to affecting the bitterness is baking. The deeper the baking, the more complete the caramelization, so baking will not only affect the sour and bitter taste, but also because of baking.

As the degree increases, the sweetness will also increase, but in the process of turning caramel, if the limit is exceeded, the caramel will become coke, that is, charred.

Bitterness is not what coffee is supposed to have.

5. Mellow Body

Explore the taste of coffee liquid. The tongue slides gently across the top of the mouth. The oil in the coffee will feel greasy. Proteins show a sense of stickiness. The concentration of coffee is alcohol

Thick Body consists of these two senses, just like the change of alcohol thickness between a cup of pure water and yogurt, creamy coffee is not necessarily the best alcohol thickness of coffee.

On the other hand, the lighter coffee is sometimes not a sign of insufficient alcohol thickness, and the best alcohol thickness of coffee is still about other coffee flavors.

6. Flavor Flavor

The flavor of coffee mainly comes from raw beans from different producing areas. Whether a good cup of coffee can really drink the flavor it should have, such as mocha grapes.

The wine is mellow and fermented, the grass of Mantenin, the stone fruit of Central American beans, and the jasmine of Nayega and the sour taste of lemon peel. These special flavors are me.

What we are looking for in tasting coffee, this is the essence of drinking "fine coffee". Whether a cup of coffee can really show the flavor characteristics of coffee producing areas can be obtained from this.

In terms of items, this flavor information can often feed back the fit of coffee roasting process. Coffee beans with aroma are suitable for shallow roasting, while grass flavor is suitable for fermentation.

The performance of deeper baking.

7. Yu Yun Aftertaste

In the imported brewed coffee, after a few seconds, the throat swallows a small part of it, making the water vapor rush through the back of the upper jaw and into the nasal cavity. Will stay like Chocolate.

The sweet smell, even the smell of campfire or tobacco. The aftertaste may be like the irritating smell of cloves or turpentine, or even a combination of these smells. When coffee is not fresh

Beans, bad taste will appear in the aftertaste process, and fresh dry coffee in the aftertaste of the performance of endless aftertaste, I wonder if you have ever had a product

The unforgettable experience of the rhyme of those three days and nights is the item of coffee aftertaste.

8. Correct Correction

When we drink a cup of coffee, at least this cup of coffee should be 60 points, if there is a slight mistake may lead to "bad" coffee, so when we drink a cup of coffee

Coffee is calculated from 50 points, plus the above 7 items a total of 50 points, we can finally get a cup of coffee quality score. Whether it's a coffee roaster or a hobby.

Coffee friends, write down all the coffee you usually drink. Let yourself know that tasting coffee is so esoteric.