Props that need to be prepared for coffee cup testing

Cup Test Preparation Items:

Cup test sample (blue bean dish)

Although it is coffee beans, but it is recommended to roast into the bag 8 hours after the cup test, if it has exceeded it does not matter, some coffee beans even until the third or fourth day after the flavor will be stable, this depends on everyone sharp tongue to judge.

cup measuring bowl

Whether you use a sea bowl, a high-end whiskey crystal glass, or a special wine jar for Xiao Feng, it doesn't matter, but remember to make the ratio of water powder 1:18, for example>> 8.25g powder: 150ml water.

Note: Prepare one more cup for water (transparent glass for water and white ceramic bowl for cup sample)

cup spoon

If you can, silver cup spoon is certainly good, if not, the general stainless steel spoon can also be made do with, can help you sip smoothly.

grinder dosers

EK is of course the best (can laugh), if home use, do not force too much equipment, the less the target fine powder grinder coffee particles, the more uniform the better.

Coffee powder sieve #20, this is usually used for green bean evaluation (about 4~5 grinding scale of Pegasus 900N), if it is extraction cup test adjustment, it can be adjusted according to its own customary scale or different scales.

Spit up.

Each person has a sanitary spit cup, and the coffee liquid after everyone's evaluation seems strange to spit together.

timing tool

stopwatch, watch, cell phone, hourglass are OK.

Cup test props preparation is generally OK like this!

Cup Test Procedure:

Step 1: Weigh each cup of coffee beans (you can prepare an extra cup of coffee beans as a "bean washing", wash off the residue of different batches of coffee beans in the bean grinder), grind to the required cup size and smell the dry coffee powder. (If you haven't started yet, remember to cover the board to avoid excessive contact with the air)

Step 2: Contact hot water to start timing, inject 93 degrees hot water, start evaluating wet aroma.

Step 3:3~5 minutes to start breaking slag, fishing slag, remember to smell the aroma when breaking slag.

Step 4: After exposure to hot water for about 10 minutes, or without burning the mouth, start sipping.

As for sipping, in addition to sucking hard, you will need to inhale the coffee liquid through your upper teeth and aerosolize it, so you can feel more coffee smell.

Conclusion:

The above steps are relatively complicated, and to deal with different cup test requirements, you can also adjust the details of the cup test, for example: the bean roaster himself may make different roasting samples for the beans from the same production area, or samples from different roasting methods to test different coffee bean flavor ratings and determine the roasting degree and roasting method; Barista adjustments can be made to individual coffee beans, powder particles, or water temperature to test the cup to find the flavor preferred by the brewer.

Cup testing can be a way to make a lot of pushback, you can do a flavor test at each coffee change link, trying to understand the impact of each link change on the coffee. Therefore, I am very happy that cup tests are becoming more and more popular in the industry. As cup tests become more and more popular, it indirectly means that communication language is becoming more and more smooth.