Summary of coffee cup testing experience of boutique coffee knowledge

Whenever you get a bag of untasted coffee beans, the coffee cup tester will taste them in the following ways. Of course, this practice is not necessarily the most ideal, or meets some industry standards, it's just my personal taste style (tasting profile)! The purpose of tasting is for research and learning, and if you are not in the coffee industry, this method may not be suitable for you.

My tasting process consists of two parts: "immersion extraction (steep extraction)" and "Italian concentration (espresso)".

Test environment for immersion extraction

"soak extraction" can be said to be the sashimi of coffee beans, direct, stable, unprocessed, can almost completely rule out the impact of cooking technology, and the important thing is: the equipment is simple, portable and portable! I usually use Aibei Smart filter Cup (Abid Dripper) with Hario MCD3SV metal filter, which is a simple and easy-to-use combination with satisfactory results! Use a pressure kettle (french press) or a cup test (cupping) when going out.

When using Abid Dripper + Hario MCD3SV metal strainer, my test environment data are as follows: two flat tablespoons of coffee beans (European coffee spoon, about 14-16g), medium grinding, injection of 200F hot water 250ml, soaking for two minutes, stirring three times during soaking, and pouring into a white ceramic cup after soaking.

When performing these steps, I will observe and record the following information at the same time:

A) appearance of coffee beans, degree of roasting (Agtron number before grinding), smell of coffee beans (pre-grinding)

B) dry aroma, coffee powder color (Agtron number after grinding)

C) Wet aroma

D) Coffee color

E) Cup test record

Italian concentrated test environment

As we all know, brewing espresso has many variables and has a great impact on the performance of the cup. However, a cup of proper espresso also conveys the most information, which can magnify the flavor, characteristics, taste, advantages and disadvantages of a type of coffee beans, so that they can be easily inspected.

The top priority of espresso testing is a stable test environment. Thanks to Synesso Cyncra, thanks to this excellent machine, the stability problem has been half solved. At least, the stability of the combination of Synesso Cyncra accurate temperature control in 0.1 degrees Fahrenheit in units of Fahrenheit and bean grinder Mazzer Robur with tapered knife head can be trusted. As for the "filling pressure", another important link that has a great impact on stability, when testing coffee beans, I will use the fixed pressure auxiliary filler Press Point Espresso Tamper instead of manual filling, in order to reduce the variables of filling action.

What is worth mentioning is the standard of cooking water temperature. My benchmark water temperature is as follows: medium and shallow roasting coffee beans use 200F and 203.5F, both of which are tried and then adjusted; deep-roasted coffee beans use 197F first, and then fine-tune their performance.

As for the dose and filter, I used the original Synesso handle to refit the bare handle (NPF), Double filter, put 17 grams of powder, 30 seconds from 25 to 60 cc. If the situation permits (sample beans and sufficient time), adjust the size of the filter and the amount of powder according to its characteristics and performance. In addition, the unavoidable action of preparing before cooking is to change the water and release the water from each boiler in the Synesso Cyncra and replace it with fresh water. This step is very important.

Notes for coffee tasting:

1. The test time is in the morning, and the morning with plenty of sunshine is the best time.

two。 Try to avoid tasting coffee beans that are too fresh (within three days of baking). For Italian coffee beans, the best testing time is about one week after baking (deep roasting) to two weeks (medium and shallow roasting).

3. Only use coffee cups with white interior.

4. Coffee is not judged by the results of a single test (or several times). Repeat testing the same coffee beans as often as possible.