Cupping is the cup test of fine coffee.
Cupping is a cup test, a very meticulous work, a process of tasting and evaluating in a professional way.
In the aroma of coffee, flipping through the storms of the world and all kinds of interests, drinking coffee is a journey across mountains, because we have found a way to fly the soul in the coffee.
Did anyone tell you that coffee is sweet? Did anyone tell you that there is a touch of acidity in the coffee? Has anyone told you that drinking coffee is addictive? Cupping will take you into the world of coffee.
Cupping test is the best way to taste the flavor of coffee beans, is the basis of understanding coffee beans, but also the basis of comprehensive bean blending.
The method of Cupping:
Grinding thickness: between the grinding scale of normal pressure method and trickling filter method.
Bean flour and water: 10g beans, 180cc boiling water
Soaking time: 3 minutes
Methods: the boiling water was added to the soybean powder to receive water evenly; after soaking for 3 minutes, the temperature dropped to about 70cc; the aroma of coffee was experienced from the sense of smell; the bean powder was stirred properly with a spoon, and then the bean powder and coffee oil were removed from the surface to taste the coffee. Find similar taste words to describe the taste and help remember the taste of coffee.
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Coffee beans introduce Colombian Gesa Coffee
Geisha is an Arabica coffee variety from Geisha Mountain in southwestern Ethiopia, which is transliterated as Gesha. Because the Japanese pronunciation of geisha is similar to Geisha, Geisha is called geisha coffee in Japan. I think it is easier to communicate with foreign countries by transliteration. According to the Panamanian Emerald Manor website, Gaixia Coffee Seeds began in 1931.
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On August 11, 1903, a Japanese chemist living in Chicago obtained the first American patent for instant coffee. Instant coffee dissolved with water first appeared in England in 1771, but it is easy to deteriorate because of its short shelf life. Therefore, this kind of coffee exists for a short time and is quickly eliminated. In 1853, an American tried a kind of powdered coffee, but the same
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