What is the main content of coffee cup test? What is the scoring standard of coffee cup test?

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Nowadays, there are more and more coffee lovers who attach importance to the taste of life, and for them, the coffee cup test is an important part of tasting coffee, whether it is a bean baker or a barista, before choosing beans, you have to go through the cup test in order to select good coffee beans more accurately.

What can really improve the level of life is always the deep flavor that can only be realized by tasting coffee. therefore, this article recommends to those coffee lovers who really want to taste life, teach you how to test cups, and train sensory sensitivity to drink to new heights of life.

The cup test is an important skill for the bean baker, through which you can evaluate the properties of the beans you get and the results of your baking. For baristas, you have to go through a cup test to buy the beans you want. For consumers, it is not necessary to know how to test the cup, but if you can, you will know how to cherish and taste the coffee better. You will not only understand its complex flavor, but also identify the defects caused by the processing and baking process.

As long as you know how to test a cup, you will have a different feeling when you drink coffee.

Coffee Cupping is a way for professional coffee makers to taste coffee beans. Just like tasting red wine, baristas need to judge the taste of coffee from many aspects, such as Aroma, Acidity, Aftertaste and so on. It is a necessary process to make fine coffee.

Cup test "--Cupping

Coffee cup test

In addition to discovering the original characteristics, advantages and disadvantages of coffee, and objectively judging the quality of coffee by several steps, roasters select raw beans in this way, and boilers choose good beans in this way.

For no reason, just check the quality of your own coffee.

Simply introduce the process to you.

Grinding: grind the tested beans into powder, first smell the dry fragrance in this step, and write down the aroma pen to inject water: hot water (94 degrees) to the full cup, time for 4 minutes, add hot water after the smell, this is the wet incense before breaking the residue.

Broken residue: gently push away the coffee powder floating on the surface with a cup spoon, so that the aroma of coffee at the bottom of the cup emerges. The nose needs to be pushed and smelled at the same time, and the surface layer is gently stirred for 3 times to confirm the aroma performance after breaking the dregs.

Scavenging: pick up the floating foam on the surface and wash the cup spoons one by one. The two cup spoons show 90 degrees to remove the surface slag.

Sipping: scoop out the soup with a cup spoon and sip it vigorously. Spread the soup in a spray over the surface of the tongue and deep into the throat and nasal cavity. (skillful, practice)

Cup evaluation: evaluation of coffee flavor characteristics, cleanliness, sweetness, acidity, oral touch, aftertaste, balance, overall feeling evaluation.

There are many details in the simple process, such as water quality, water temperature, powder engraving fineness, time, appliance material.

In addition to training their own sensitivity to taste and smell, everyone's feelings are different, and the most important link is to be able to communicate and discuss with each other in the process of cup testing.