How to use SCAA coffee cup meter Coffee Cupping

Coffee Cupping, which is translated into Chinese for coffee cup test, cup taste or cup evaluation, is a very magical and simple method of coffee sensory evaluation. The quality of coffee is judged by the sense of taste, which is called "coffee cup test". The person who evaluates it is called a "coffee quality appraiser". Similar to wine tasting, when testing the cup, make the coffee flow back and forth in the mouth and make full use of your sense of taste and smell to feel the flavor characteristics of the coffee. It transforms the subjective and different sensory experience into quantitative data with practical value to guide people's practical decisions, such as buying, selling, sharing experience and so on.

Now I will tell you about each small item in SCAA's cup test table.

First: aroma Fragrance/Aroma

The aroma consists of two parts, dry incense and wet incense. After grinding the beans, the first image and the first item to be scored is the dry fragrance, the aroma of coffee flowers, roasted hazelnuts and roasted almonds are all pleasant aromas. Water injection, the broken shell of the wet fragrance gives people more fantasy, honey, lemon, apricot fruit make people salivating.

Second rating item: sipping flavor, Flavor

Sipping flavor is the first item to be perceived and scored when the coffee liquid drops to 71 ℃ and starts sipping, including various flavors and the sense of smell behind the nose; cup testers can include the tastes they feel in the scoring items, including the various flavors measured or drunk. It can be said that sipping flavor is a very important scoring item, and it is also a basis for testing the characteristics of coffee samples. The more the better, the higher the score.

The third scoring item: Yu Yun, Aftertaste

All kinds of taste or aroma or touch that still stay in the mouth after sipping, and the good flavor stays for a long time, such as sweetness, remains clearly in the mouth or even spreads after sipping and spitting coffee, then the score of this item will be high, on the contrary, there is no remaining rhyme, or very short, the score is low.

The fourth score item: acid quality, Acidity

A good acid is not like vinegar, which is bright and lively and can also detect many kinds of acid, such as citrus, berries or sweet lemons, as well as the sweet and sour melons like cantaloupe or the crisp acidity of freshly ripe apples. The above acids are of high quality; bad acids are like unripe fruit or acetic acid, some bad acids are like overripe fruit or rotten fruit, and fermented acid or rotten acid can be detected. The higher the quality, the higher the acid score.

Fifth score item: alcohol thickness, Body

The alcohol thickness score item is not to measure the taste, it belongs to the substances and tactile sensation of the mouth, grease, viscosity, texture and so on all constitute the body;, such as milk and water, the former has much higher tactile sensation, thick soup and clear soup, the former has much higher consistency and tactile sensation than the latter.

Sixth: consistency, Uniformity

The score of consistency is relatively simple. Do 5 cups of samples have different tastes and which cups have defects? If all are consistent, then write a big 10 points!

Seventh score item: balance, Balance

Balance refers to whether the scoring items of coffee are balanced, for example, although the acid is bright, it still turns sweet. The touch is sticky but not astringent? Are the various flavors of coffee harmonious? If so. Then the score of this item will be high.

Eighth score item: cleanliness, Clean cup

Cleanliness is a very important and necessary condition, the so-called cleanliness is the defective taste without defects and stains (complete freedom from taints or faults), coffee has rotten, earthy taste, medicine iodine taste, fermented acid, rubber, onions, astringency and other bad taste and touch, all indicate that it is not clean enough.

Ninth score item: sweetness, Sweetness

Sweetness not only represents that the coffee fruit is harvested at the best ripening period, and that it is not mixed with unripe beans, but also represents the excellent quality of coffee. Only by selecting freshly ripe coffee fruits to treat them into raw beans can we get better sweetness, and there are many kinds of sweetness, such as sugarcane sweetness, caramel sweetness and so on. Coffee usually contains sweetness, so this item will be given a high score as long as it is perceived to be sweet. .

Tenth scoring item: overall Evaluation, Overall

Overall, the coffee is excellent, attractive to you, or average, or do you not like her at all?

This scoring item is the overall evaluation of the tester and can also reflect his personal preferences.

If there is no cup tester to test each type of coffee, there will be no harvest from coffee farmers, and there will be no refreshing drinks in the cup. the true meaning of cup testing is to find better coffee.