What does coffee cleanliness mean? What are the evaluation criteria for fine coffee?

Recently, Qianjie noticed that many friends have a "ambiguity" about the "cleanliness" of coffee. Some friends think that cleanliness refers to the low complexity of coffee flavor, and then the recognition of individual flavor is very high. Because of the low complexity, it can obviously drink a certain flavor, which is the performance of high cleanliness. Is that really the case?

Nonono, being able to drink a very specific flavor from coffee is indeed a sign of high cleanliness, but it does not require a low complexity of coffee flavor. In addition, some friends will think that the cleanliness of coffee refers to the penetration of coffee liquid, which is also a misunderstanding.

It doesn't matter. Today, Qianjie will bring you to have a new understanding of the cleanliness of coffee.

What is the cleanliness of what coffee? Whether it is the SCAA cup meter or the COE cup meter, "Clean cup" (cleanliness) is an important item to judge! Why? Because whether coffee is clean or not is closely related to its own quality.

If a cup of coffee wants to get a qualified score on cleanliness, the first thing it needs to do is not to have any negative, defective taste. Qianjie mentioned in detail in another article on how to affect the cleanliness of coffee that improper operation can lead to unpleasant negative performance in the process of growing, processing, roasting and brewing coffee. For example, the coffee mixed with immature Quick beans will have the taste of hay or fried melon seeds; those beans that have maintained high humidity for a long time in the process of processing are easy to turn into moldy beans and appear mildew; beans that are scorched due to too much firepower in the baking process will taste scorched and bitter; in the brewing process, because the extraction efficiency is too high or the beans used are too fresh, they are prone to miscellaneous, astringent, dry and other bad feelings.

These negative aspects of coffee will not only bring us an unpleasant drinking experience, but also interfere with the recognition of the positive flavor of coffee. Therefore, the first thing to measure the cleanliness of a cup of coffee is whether it has a negative performance. When we find that there is no negative performance of coffee, cleanliness enters the second stage of evaluation, that is, the clarity of flavor. Whether there is a defective flavor in the coffee can only ensure that the quality of the coffee is up to standard, and the clarity of the flavor is the main criterion for cleanliness. The clearer and richer the flavor of coffee, the higher the score of cleanliness.

If we can't clearly associate the concrete flavor of coffee after drinking it, it is so vague that we can't even describe the outline of a large category, then the cleanliness of this cup of coffee is bound not to be too high. If, after drinking the coffee, we can roughly tell which kind of flavor it belongs to, berries, tropical fruits, or white flowers, then this cup of coffee will be more clean than the former. If we can drink the concrete flavor directly from the coffee, such as oranges, oranges, tomatoes, jasmine and so on, and there is no other negative performance, then it means that the coffee has a very high degree of cleanliness.

In other words, we can also understand "cleanliness" as the "purity" of coffee as a whole. Just like the meaning of the word "crystal clear", because the water is clean enough, we can see the bottom of the river directly through the water, rather than the impurities that cause the river to become turbid at first glance, and the same is true for coffee. So we can know why the cleanliness of coffee is equal to the quality of coffee. The higher the quality of coffee, the higher the cleanliness of coffee.

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