About the testing process of individual coffee cups how to determine the flavor in coffee beans

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The development of boutique coffee let us know that the taste of coffee is so rich, different producing areas, different varieties to different treatment methods, a variety of factors are arranged and combined to form a rich and colorful flavor spectrum. There are numerous examples of the citrus fragrance of washed Yega Chuefei, the smooth balance of classic washed Blue Mountain Coffee and the herbal spices of Wet Manning Coffee.

In order to distinguish these different tastes, Qianjie coffee always takes cup testing as one of the core of its daily work.

The cup test is an essential evaluation tool for anyone who wants to buy, sell or bake coffee. It can be used to compare batch differences, identify flavor contours, and identify defects in raw beans and baking.

Each kind of coffee has its own unique flavor and aroma, and cup testing is the way to find them. To understand coffee cup testing, you first need to master a few common terms. Here are a few cup test terms you should know.

Aroma refers to the state of coffee beans after grinding, the state that the powder in the cup floats to the surface to form a film after hot water is injected, and the aroma emitted in each stage after the powder is stirred and destroyed. Dried incense

When you grind coffee, you must smell something. This is the so-called dry fragrance, that is, the fragrance of coffee powder before brewing. The aroma of coffee powder is rich and colorful, such as fruit, spices, wood, grass and even soil.

Damp fragrance

After the coffee is brewed, you can still smell some aroma, which is called wet fragrance. Even if it comes from the same kind of coffee, dry fragrance and wet fragrance may be different. The dry aroma in coffee powder does not necessarily show up in brewed coffee.

Acidity

Baristas often use acidity instead of acid, because the word "acid" can make a bad impression. Acidity is divided into three levels, low, medium and high acidity.

Flavor

Flavor is the combination of taste and aroma, in the coffee circle, there is a coffee flavor wheel.

According to the boutique Coffee Association, the flavor wheel contains basic aromas. The smell can only be sensed through the tongue, but the aroma can only be smelled through the nose. The flavor wheel is the reference guide for coffee cup testing.

Sipping

The specific method of coffee tasting is sipping, which is very important. Coffee must fill the whole mouth, from the upper jaw to the lower tongue, from the left to the right.

Alcohol thickness

Alcohol thickness refers to the texture of coffee, such as milk, tea or mineral water. Light coffee is easy to swallow, just like drinking mineral water.

Aftertaste

The last coffee tasting angle is the aftertaste, that is, the taste left in the mouth after drinking the coffee. For example, there is a sticky feeling in the throat, or a clean feeling that nothing is left.

It's good to know some coffee terminology, but we should know that coffee is never right or wrong, especially when judging dry, wet and flavor. For example, maybe you smell oranges in your coffee, while others smell spices.

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