What are the scoring items in the SCAA Cup test table? what are the scoring contents?

The first score item: cleanliness

Cleanliness is a very important and necessary condition for fine products, so cleanliness is the defective taste without defects and stains (complete freedom from taints or faults), coffee is rotten, earthy, iodine, fermented acid, rubber, onions, astringency and other bad taste and touch, all show that it is not clean enough.

The second score item: 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 score item: acid quality

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, some bad acids are like overripe fruit or rotten fruit, and fermented acid or rotten acid can be detected.

The fourth scoring item: taste

The tactile evaluation of the mouth is not to measure the taste, it belongs to the substances and tactile sensation, grease, viscosity, and quality sensation that the mouth feels, such as milk and water. The tactile sensation of the former is much higher, and the consistency and tactile sensation of thick soup and clear soup are much higher than the latter.

The fifth item is the important sipping: flavor.

-sipping flavors, including a variety of tastes and smells, even the aroma felt in the nasal cavity and the touch of the mouth belong to this category. When testing CoE cups, because 8 samples are often tested at a time, the AROMA item cannot be measured immediately, so at the beginning, the aroma is only marked by pleasure and displeasure, but when sipping air is used 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 coffee samples.

The sixth item: 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 this item will be high, on the contrary, there is no aftertaste, or very short, the score is low.

Seventh item: degree of 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