A cup method for evaluating the quality of coffee

That is the so-called cup method (cupping). The three main criteria for evaluating quality by cup test are aroma (Aroma), texture (Body) and taste (Flavor). It is easy to drink coffee powder in the traditional cup test process, so it requires practice and experience. The cup test method is roughly as follows: put the freshly roasted and immediately ground quantitative coffee powder into a wide-mouth dwarf cup, smell its flavor and dry aroma (Dry Fragrance) first, then pour hot water of about 95 degrees C, rest for a few minutes, then press the powder into the bottom of the cup with a spoon and smell the aroma (Wet Aroma) as the steam rises. Leave the cup sample for 3-5 minutes and then stir with a long tablespoon to smell and evaluate the aroma and concentration of the steam. Then pick up and throw away the coffee grounds floating on the surface, then use a special round silver-plated cup spoon to pick up some coffee liquid without residue, sip it into the mouth loudly, and disperse the coffee liquid to the mouth. Don't swallow it yet. Let the coffee flow in the mouth and the tongue feel its consistency, whether the taste is still strong before swallowing it into the throat, slide the tongue to the upper edge of the mouth to feel its texture and taste. At the same time carefully taste the original taste of the coffee, stay in the mouth for 3-5 seconds and then spit it out, and whether the aftertaste remains, or even sweet. Then according to the three main standards, coffee quality was evaluated according to aroma (Aroma), texture (Body) and taste (Flavor).