High-quality coffee study coffee technology cup test method
1 range
This part specifies the operation method and result evaluation of coffee cups.
This part applies to coffee quality assessment.
2 normative references
The provisions of the following documents become the provisions of this part by reference to this part. All subsequent amendments (excluding corrigenda) or revisions to dated references do not apply to this part; however, parties to agreements under this standard are encouraged to investigate the possibility of using the latest versions of these documents. For undated references, the latest edition applies to this part.
GB/T 18007-1999 Terminology of coffee and its products
Coffee beans--Determination of olfactory and visual characteristics and impurities and defects
ISO 4072 Sampling of coffee beans in bags
3 Terms and definitions
The terms and definitions established in GB/T 18007 and the following apply to this part.
3.1
roasted
Heat treatment causes fundamental chemical and physical changes in the structure and composition of green coffee beans, resulting in brown coffee and the aroma characteristic of roasted coffee.
3.2
ground
The roasted coffee beans are mechanically ground into coffee powder.
3.3
cup
The physiological functions of vision, smell and taste were used to evaluate the quality of coffee.
3.4 Coffee cup content
3.4.1 Internal quality
3.4.1.1 Aroma
The smell of coffee smelled by olfactory organs is the aroma of pure, freshly brewed coffee (roast color: 120CTN). It doesn't matter how baked.
3.4.1.2 Flavors
The coffee flavor synthesized by olfactory and sensory organs is pure and freshly brewed coffee flavor. Doesn't matter how baked.
3.4.1.3 Acidity
A basic taste derived from dilute aqueous solutions of organic acids, such as citric acid or malic acid, that is intense and pleasant on the palate, as opposed to the sourness of fermentation.
3.4.1.4 Consistency
How thick the coffee is in your mouth. From light and tasteless to thick and flavorful, not to be confused with aromatic and flavor attributes.
3.4.2 Coffee aroma---wine aroma
A combination of smells, tastes and textures similar to those experienced when drinking red wine.
3.4.3 unpleasant taste
3.4.3.1 Green beans/grass flavor
Green beans or grass.
3.4.3.2 Grain/Wood/Paper Flavor
Grain or wood, oak barrel or paper flavor.
3.4.3.3 sack flavor
The smell of the sacks used to store or package coffee beans.
DB53/T 154.9 - 2006
3.4.4 Odor
Coffee should not have a taste, which will seriously reduce the quality of coffee beans.
3.4.4.1 Chemical/Pharmaceutical Taste
Smells like chemicals or drugs.
3.4.4.2 Fermentation/foul odor
Smells sour (overfermented) or after oxidation of fats.
3.4.4.3 Earthy/Musty
It has an earthy, potato, or fungal smell.
4 instruments
All appliances shall be clean and free from peculiar smell.
4.1 coffee making facilities
4.1.1 Coffee roasters
4.1.2 Coffee grinders
4.1.3 Weighing balance
4.1.4 Colorimeter
4.2 Tasting utensils
4.2.1 Cup, porcelain bowl
4.2.2 Stainless steel spoon
4.2.3 Cup tasting table
5 operates
5.1 sampling
Sampling method, according to DB53/T154.7-2006 Bagged coffee bean sampling provisions. Weigh 100g of each sample cup for roasting.
5.2 sample roasting
5.2.1 Temperature regulation
Put the sample into a roasting machine for roasting, and control the temperature between 150℃ and 170℃.
5.2.2 Chromaticity requirements
A colorimeter reading of 120CTN was used as the standard chromaticity. The color change of beans in the furnace is constantly observed during the roasting process. Generally, the normal range of roasting chromaticity of samples is required to be between 117CTN and 123CTN.
5.3 grinding
Take out the roasted sample beans, divide them into three equal parts after cooling slightly, grind each part into powder separately, the grain diameter is 0.4 mm ~0.5 mm, and put each coffee powder sample into a porcelain bowl with a capacity of 150ml.
5.4 cup
5.4.1 Set up standard sample of cup.
5.4.2 Put 6g of coffee powder sample into each small bowl, and mark the number of each bowl.
5.4.3 Pour freshly boiled water into a bowl and taste it while it's hot, and fill in the results in Table 7.
49
DB53/T 154.9 - 2006
Table 7 Evaluation Record of Cup
Name: Date:
gear time
no
low
Low ~ Medium
in
Medium ~ High
high
fractional value
0
1
2
3
4
5
kind
products
no.
within in products quality
Fragrance
Buyukuaiwei Avenue
vary flavor
level
don't
bei
note
coffee
aromatic
coffee
flavor
fruit
acid
concentrated
fused
degrees
sprinkled
Xiang
green beans grassy smell
grain Wood, paper
hemp
bag
flavor
chemicals
Medicine taste
fermented
stench
earthy
mouldy taste
reference sample
3
3
3
3
2
1
2
0
0
0
0
2
1
2
3
4
5
6
7
8
9
10
11
12
13
14
fifteen
sixteen
17
18
19
all levels
don't
indicators
3
4
4
3
3/0
1/0
1/0
0
0
0
0
1
2
3
4/3
2/0
2/0
2/0
2/0
1/0
1/0
1/0
1/0
2
1
1
0
1
0
3
3
2
1/2
1/2
1/2
3
6 reviews
Coffee has aromas, flavors, sourness and consistency, and the stronger these intrinsic qualities, the better the quality; unpleasant tastes affect the quality of coffee beans; odors can seriously reduce the quality of coffee beans.
Table 8 Quality evaluation table of cup
Rating category
a level
second level
three level
cup quality
Aroma, flavor, acidity and consistency are good, with strong coffee flavor.
Aroma, flavor, acidity and consistency are good, with good coffee flavor.
Aroma, flavor, acidity and consistency are poor, with weak coffee flavor.
7 Tasting Rules
7.1 The number of participants in the cup is at least 3, and more than 4~5. The cup personnel should receive professional training and obtain training certificates.
7.2 The cup is required to be carried out in a bright, ventilated, clean and odor-free environment.
- Prev
Detailed rules for the examination of roasted Coffee production license
I. the scope of licensed products and the application unit to implement the management of food production license roasted coffee refers to the food made from coffee beans through cleaning, blending, roasting, cooling, grinding and other processes. Including: roasted coffee beans, coffee powder. The application unit is 1, that is, roasted coffee. The name of the certified product, that is, roasted coffee, shall be indicated on the production license. There is a production license
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Coffee technology sampling of bagged coffee beans
1 range this section specifies the sampling method for 10 or more bags of coffee beans. This section applies to: the basic sample for supply; to test whether the coffee beans to be supplied comply with the producer's sales regulations; to determine one or more of the characteristics of coffee beans in order to provide a basis for technical, commercial, management and arbitration; quality control or quality inspection; as in case of dispute
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