The standard process of cup test and the normal steps of cup test

Standard system flow

Since it is a scientific method, there is a standard system process to carry out. At present, the two cup test records in the coffee industry are SCAA (Specialty Coffee Association of America, American Fine Coffee Association) and COE.

1. Preparation tools are required for cup testing:

Samples of raw beans and their cooked beans

Agtron spectrum analyzer

Bean grinder

Glass / or porcelain bowl (cup test container, the instrument used in the same cup test should be of the same material, and the common ones are 5oz or 6oz Manhattan Glass or Rock Glass. For white porcelain cups, the recommended capacity is between 175and 225ml)

Cup meter, empty bowl (spitting coffee liquid), cup spoon, electric kettle, timer

two。 Basic requirements for cup testing environment:

Cup test table (necessary)

Clean, quiet, no other aroma interference

3. Roasting/ baking (preparation of cup test sample)

The cooked beans should be finished within 8-24 hours before the cup test, and the cooked beans should be kept for at least 8 hours.

Baking degree: according to the standard value of M-Basic (Gourmet) Agtron, the baking degree is from light baking to light baking, the bean value is 58, the powder value 63 is 55-60.

Baking time: more than 8 minutes-less than 12 minutes, no scorching and peeling

Cooked beans should be cooled by air immediately, not by water cooling.

When the sample bean temperature drops to room temperature (about 20 degrees), put it in a sealed container or airtight bag until you start the cup test to reduce contact with air and prevent contamination.

Sample beans should be kept in the shade temporarily, but do not need to be frozen or refrigerated.

4. Determining/ coffee quantity:

8.25g coffee: 150ml water. It conforms to the best brewing ratio of Golden Cup. However, the proportion of coffee powder can be adjusted according to the glass capacity used in the cup test, and the difference is about plus or minus 0.25 grams.

5. Water injection:

Grind the sample beans before the cup test, and complete the water injection within 15 minutes after grinding. Do not soak coffee powder for more than 30 minutes after injecting water.

According to the coffee proportion mentioned above, the proportion of water is adjusted according to the weight of coffee beans (not ground coffee powder).

Coffee beans are ground more finely than filter paper (for example, they are usually ground into ordinary granulated sugar particles, and that cup test is about fine granulated sugar particles), which means that 20Mesh-sized meshes in the United States can be used as a standard of about 70%. In order to make the test more accurate, prepare 5 cups of each sample bean tested in the cup