Coffee Cupping | A few things you must know before taking the coffee cup test

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In the coffee license, there is a difficult CQI "coffee quality appraisal". In addition to the very difficult test questions, the registration price is not cheap, but it still attracts many coffee practitioners to make the challenge.

Drink coffee, swallow coffee, drink coffee, sip coffee, which way do you taste coffee?

At the annual coffee show, you can see a pile of cups in some stalls containing coffee with unfiltered coffee grounds. Funnily enough, many people line up to sip (smoke) coffee. That's right, suck! And smoke very hard, louder than the Japanese eat ramen, what they are doing is actually the topic of today, if you love coffee, do not miss this article.

No matter what you do to coffee, drink it in the end!

Cup test is a work often carried out by soybean farmers or importers who choose batches in raw bean producing areas.

Cup test is a very important work for bean bakers in testing sample quality, baking degree and flavor.

Cup test is a very important work for baristas to correct after extraction and cooking.

Cup test = Coffee Cupping

Therefore, no matter what you do to coffee, cup testing is closely related to the quality of coffee. therefore, there is a systematic process and criteria for coffee quality identification in the SCA Fine Coffee Association, in order to make cup testing more objective and more acceptable to most people.

Although there are still many different opinions on the rules of cup testing, SCA coffee quality identification has been widely used in the coffee industry, and even in the coffee communication language, cup testing is a system that makes it easier for coffee practitioners to communicate flavor.

Second, why cup test is the communication language of coffee

Coffee professionals often say "taste wheel, astringency, balance, acid value". "

Communication between people needs a common language to achieve more efficient communication, how to communicate on the same topic, shared terminology should be necessary, so in order to avoid ducks listening to thunder, SCA (boutique Coffee Association) created a logical and regular coffee communication language, that is, "coffee quality identification" this system, so that most coffee people can communicate effectively and simply. Of course, this "not absolute" coffee language, just like Cantonese and Mandarin can be spoken, as long as you can achieve the effect and purpose of communication, and do not take the word cup test very carefully, after all, consumers are not a coffee profession. It seems that the cup test is a bit too serious to emphasize that it is true to enjoy a cup of coffee.

Third, what should be the etiquette of cup testing?

Five cups in a group, one in a group.

OK, the equal sign of coffee and temperament, must have been painted a long time ago. What is not strange is that during the evaluation of coffee, except for the "sipping" sound of eating ramen, the scene was orderly and quiet. In order to maintain the concentration of cup testing, from several small levels.

1. It will affect the smell of the cup test.

During cup testing, a lot of nose and nose are needed to identify odors (dry, wet, sipping flavor), so gases other than coffee will more or less directly affect the sample being tested. Whenever perfumes, shampoos and fragrances are involved in aroma and volatile gases, it will affect the progress of cup testing, so when attending sharing meetings and cup testing meetings, do not make yourself "too fragrant"!

two。 Sanitary

One cup test spoon for one person, and do not put the cup test spoon into the spit cup to stir, this does not look very appropriate.

So, ah, because others also have to cup test, so hygiene must be paid attention to. Never mix saliva with other cup samples.

3. Orderly

During the cup test, you need to wait patiently for the front personnel to finish the cup test, and then go to the sample for the cup test. The scramble will also affect the concentration of the cup tester. It is already difficult to drink the taste during the cup test. At the same time, you should also think that the smell has been smelled before. This requires a brain memory search, which may be because of your interruption, the cup tester will not be able to accurately identify the flavor.

So, wait in an orderly line, don't scramble, let the front person cup test this group of samples, and then go to the cup test in order!

Conclusion:

The purpose of the cup test is definitely not to make coffee farther away from consumers and practitioners, therefore, in order to find a range of flavor acceptable to most people to compare, however, coffee quality appraisers through experience and practice definitely do not come out to drink for free. They must go through layers (20 layers) of trials in order to become a qualified coffee quality appraiser. We also need to correct the flavor every three years, and we need to be able to distinguish the flavor and the details of the coffee, the change of the coffee between hot and cold, describe the detailed taste of the coffee, and state the characteristics and scoring reasons of the sample.

Gossiping, before the "coffee quality appraisal" exam, everyone was still talking and laughing, handing over famous films, and asking for warmth, and they might not even be able to eat Chinese food during the exam!

END