What is the function of coffee cup test? what should be prepared before coffee cup test?

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Coffee cup test

Coffee Cupping, also known as coffee tasting, is a very magical and simple way to evaluate coffee sensory evaluation.

The tools needed for cup testing are simple: bean grinder, electronic scale, thermometer, cup, spoon, timer.

The cup test uses standardized roasting, extraction and sipping methods to convert abstract senses such as aroma, taste and taste into scores for coffee evaluation through the joint use of smell, taste and touch.

The cup measures dry and wet aromas, flavor, finish, acidity, balance and sweetness.

How to test?

Step 1-Water injection and soaking: brewing and grinding various coffee beans (preferably within 24 hours after the beans are baked), grinding the coffee to a coarse powder, putting the ground coffee powder (particles) into the cup, shaking the coffee powder in the cup, smelling the dry aroma of coffee, according to the ratio of 8.25 grams of powder to 150 ml of hot water at 93 degrees in the cup, letting the coffee soak for 3-4 minutes until the coffee residue shell is formed;

Step 2-Aroma: Aroma is the intensity of the aroma 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-breaking residue: stir three times with a spoon on the surface of the cup, skim the foam and residue shell, and you can start scooping coffee with a spoon to taste it;

Step 4-Tasting: Remove the coffee scum with a cup measuring spoon, suck the coffee in the mouth, spit out the coffee liquid after feeling it in the mouth, record your feelings on the cup measuring table, score according to the requirements of the cup measuring table, rinse the mouth, rinse the cup measuring spoon, and taste the next coffee.

The number of cups is generally based on 5 cups. As the cup tester understands the sample, the number of cups can be adjusted to between 3 and 5 cups. In the initial practice, the cup tester can practice from two kinds of samples, so that the cup tester can adjust the differences generated in the process. When the sample difference becomes smaller, the number of samples can be slowly increased.

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