What is the cup test? What is a 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. Cup test step

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.