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.