Standard and process for coffee cup testing! What are the precautions for coffee cup testing? What is the purpose of cup testing?

The cup test, which was born at the end of the 20th century, is much younger than other coffee extraction methods.

The purpose of early people invented it is only to quickly test the quality of goods, but with the advance of the times, people realize that this method is least affected by human factors, and can evaluate a cup of coffee relatively objectively. So gradually, the application of cup test is no longer limited to raw bean traders and coffee roasters, both upstream and downstream industries will use cup test to test the quality of coffee beans. Even, the world-class coffee competition also set up a cup test-based competitive competition.

Why did the front street suddenly mention this? Because recently, many friends have come to the store to inquire about the cup test method in Qianjie, and they also want to set up a cup test meeting at home and in the store to try coffee evaluation. So today, Qianjie will share the cup testing process and matters needing attention in detail. Well, when you are free, you can also try it for yourself. what's the difference between the coffee tested in the cup and the taste you usually make?

In front of the street, let's talk about the props that need to be used in the cup test! If you plan to hold cup testing sessions for a long time or many times, you can choose to buy professional cup testing bowls and spoons, because this can help us to do cup testing more easily. And if you just want to have a simple experience, you can use any spoon in any container.

In addition to bowls and spoons, we also need to use clear water for several cups and paper towels. Clear water exists to wash spoons that have come into contact with coffee to ensure that the coffee in the spoon does not contaminate the next cup of coffee, while paper towels are used to absorb the water left on the spoon after washing and to avoid the dilution effect of water residue on the coffee. (do this ↓)

If the cup test is conducted in an unfamiliar environment, Qianjie will highly recommend that everyone be equipped with a small cup and scoop the coffee into a small cup before drinking, so as to prevent the cup test site from becoming a large drool sharing meeting. Finally, there is the cup score table, which is divided into SCAA and COE. You can find the corresponding form to print according to your own needs or preferences.

Matters needing attention during cup testing ①: when testing cups, it is best not to spray perfume or apply rich aroma hand cream, because these will affect the aroma judgment. ②: in order to prevent some subjective influences from intervening, blind testing is best used in cup testing. ③: try not to express your subjective opinions on the spot. In the same way as above, it is easy to have an impact on others. ④: be bold! Just score it according to how you feel. ⑤: try to do the cup test 8 hours after the coffee beans are baked.

The cup test parameters are different from other extraction methods, the cup test coffee extraction parameters are standard, all cup tests will be carried out with the following parameters:

Amount of powder used: generally 11g~12g

Ratio of powder to water: 1purl 18.18

Grinding degree: 75% overscreening rate of No. 20 screen

Water temperature: 94 °C

Water quality for use: TDS is 75~250ppm

Soaking time: 4 minutes

So don't say much, then let's start the cup test.

First, smell the dry fragrance when the coffee beans are ground into powder, the aroma substances that were "imprisoned" in the coffee will begin to volatilize in large quantities. Therefore, what we need to do at this time is to "smell incense".

However, due to the increase of the total surface area of coffee powder, the flavor substances of coffee will accelerate volatilization, so we need to control the time as far as possible, and it is best to end the smell within 10 minutes. There is a probability of olfactory fatigue during the smell period. In this case, we can take a deep breath of our own body, eliminate the olfactory fatigue, and then smell the incense.

Second, water injection / smell wet incense when we have finished sniffing dry incense, we can begin to inject water. Pour 94 °C hot water into the specified amount of water, and then begin to feel the wet aroma of the coffee.

It should be noted that from the first cup of water injection, we need to press the timing button, and then break the slag according to the order of water injection.

Four minutes after the broken slag arrives, we will begin to break the slag. To break the residue, you need to use a spoon and draw three circles on the coffee table on the back of the spoon in order to concentrate around the coffee grounds.

After breaking the dregs, we need to take out another spoon, open the bow left and right, and fish out the coffee residue floating on the surface. The best way to confirm the success of slag fishing is to observe whether there is any residual foam on the surface, if so, it means that the fishing is not clean enough. Less foam does not have much impact, but if there are many bubbles, we need to dig foam again, because the foam adheres to a large amount of fine powder, which can easily lead to a mouthful of coffee and dregs.

It should be noted here that after each fishing of the dregs, the spoon needs to pass through the clear water, and then absorb the water with a paper towel to avoid contamination to other coffee samples.

Fifth, tasting that when the slag is finished, we can begin to taste. Scoop out the coffee liquid with a spoon, then observe the soup color of the coffee liquid, and then start tasting. From the high temperature to the low temperature, try to feel the coffee at each stage several times, using both regular drinking and sipping (it is best to use sipping in the high temperature stage to avoid burning the mouth) ~

Similarly, every time you scoop coffee with a spoon, the spoon needs to be washed to avoid cross-taste!

Then when the tasting is over, you can begin to score and communicate with each other. At this time, the communication will no longer be affected by others, and you can rest assured to output your feelings in the cup test process.

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