Coffee cup test steps of coffee cup test introduction to coffee cup test

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The quality and taste of coffee are tested repeatedly. This process is called cup testing and usually takes place in a room specially designed to facilitate the process.

First, the taster (commonly known as cupper) evaluates the overall visual quality of the coffee beans. Then, bake the coffee beans in a small oven in the laboratory, grind them immediately, put them in boiling water, and carefully control the temperature. People who taste coffee will smell the aroma of coffee, which is an important step in judging the quality of coffee.

After leaving the coffee to rest for a few minutes, use the cup to push the coffee grounds at the top of the cup aside to break the shell of the coffee. Again, smell the coffee with your nose before tasting it.

In order to taste the coffee, the coffee in the cup made a sound of spoonful and took a quick breath. The goal is to spray the coffee evenly on the taste buds in the cup and then weigh it on the tongue before spitting it out.

Taste samples of different batches and different beans every day. Coffee is analyzed not only to determine their characteristics and defects, but also to mix different coffee beans or create suitable roasted products. A professional barista can taste hundreds of coffee samples a day, but can still taste the subtle differences between them.

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