Sca correct Coffee Cup Test flow Diagram what is the purpose of cup testing?

I don't know if you have noticed that when some baristas recommend coffee beans to you, they will mention coffee languages such as the ranking of coffee beans in what competitions and so on. It sounds good, but what is the basis of the ranking of these competitions? Today, Qianjie Coffee will introduce you to the most professional coffee evaluation method-cup test.

Let's start with a death surprise torture!

Which method of cooking has the least human intervention? Which is more objective to evaluate a coffee bean? a. Hand drip filter B. Immersion we recall that the main way of hand-washing extraction is to shock and stir the coffee powder through the water, and the water injection circle step in the cooking process is our human factor. And immersion type, there is only one-time injection of water, so that the coffee powder in a static state for extraction. Want to evaluate the quality of a coffee bean, the best way is to let it reveal its original shape, choose a way to evaluate it with the least human factors and can best reflect the original flavor of coffee beans, is an objective evaluation method. The objectivity of the evaluation results can be effectively enhanced by using group evaluation (not less than 3 people), multiple samples in the same group and hiding sample information. On the other hand, the cup test uses this method with the least influence of human factors to evaluate coffee beans. So the correct answer: B so what is the use of the original cup test? Cup testing is most commonly used in coffee raw bean traders and post-baking tests.

After the coffee beans are roasted, the bakers and baristas will test the coffee beans, evaluate the flavor and quality of the coffee beans, determine the best roasting and brewing methods of the coffee beans, and evaluate the state of the raw coffee beans. Therefore, the purpose of the cup test is to evaluate the quality of coffee beans in trade and baking and to find out the best way to present the flavor of coffee beans. The correct cup testing process is as follows: 1. Preparing the cup test before the cup test requires conventional tools, such as bean grinder, scale, thermometer, cup, spoon, etc., and the temperature and proportion of coffee bean grinding and water are also specified.

-ratio of coffee beans to water: 1: 18.18-Grinding degree: 70% 75% Coffee particles can pass through 0.85mm screen-Water temperature: 92 °C ~ 94 °C-time: 4 minutes-Water quality: TDS is between 75ppm~250ppm, which is generally available for mineral water on the market. Be careful! Please do not use distilled water or tap water. 2. Matters needing attention during the cup test-please keep silent during the cup test. Do not communicate with others or make body language. Participants should avoid using substances such as perfume that affect the senses of others. 3. Start the cup test-put the coffee powder into the cup test bowl and cover it with a lid, after the members confirm it, open the lid to evaluate the aroma at the same time. After two rounds of dry smell, water injection can be carried out after two rounds of confirmation.

-the hot water of 94 degrees is injected at one time according to the powder-to-water ratio of 1RU 18.18, and timing is carried out at the same time. The wet aroma of coffee beans can be evaluated after water injection. During this period, you can prepare two bowls of hot water and two cup spoons for each sample, and wait for 4 minutes to enter the slag breaking and slag fishing step.

-4 minutes after arrival, gently push the coffee liquid surface with a cup spoon to break the scum on the coffee surface and the surface is golden grease.

-use a cup spoon to pick up all the coffee scum left on the surface of the coffee, a process called salvage. Wash the cup spoon with hot water before each scavenging and use a paper towel to absorb some of the remaining water from the spoon to avoid confusing the flavor.

After collecting the dregs, a new round of wet fragrance evaluation can be carried out. The wet fragrance of the dregs will be very similar to the flavor drunk. When the temperature of the coffee liquid drops to 70 °C, it can be evaluated for drinking. During the cup test, we will use the way of sipping to evaluate drinking. Although the sound of sipping too loudly always makes people feel a little indecent, the action of sipping can atomize the coffee liquid, increasing speed on the one hand, and improving the sense of smell and taste behind the nose on the other.

-the flavor will show different performance at different temperatures, and the best time to test the cup is that the coffee is still in a warm state. At this time, we can evaluate the flavor, acidity, sweetness, aftertaste, body texture and other aspects of the coffee.

-finally, we went to the group discussion, calculated the score, and synthesized the scores of the participating members to get the cup test score of coffee beans. Q: why prepare 5 samples for testing a coffee bean in a cup? How about three? The cup test first appeared in Brazil, which is the largest coffee exporter in the world. The result of the cup test is one of the most important factors affecting the pricing of coffee beans. Coffee beans are rated as boutique coffee beans, and their prices rise. The Brazilian coffee cup will be tested on a rotatable round table, with 5 samples for each coffee bean. After testing one coffee bean, turn the table directly to test the next one. Gradually, 5 cup samples have become the standard sample quantity tested in the industry cup. For example, the cup test and evaluation method of SCA stipulates that there should be 5 cups for testing a coffee bean sample, and evaluate the sweetness, cleanliness and consistency of the 5 cups. If the general friends experience at home, Qianjie coffee is recommended to prepare 3 samples, this result is also in line with the objective standard of cup test, but also can save some coffee beans.