Cup test method cup test what are we testing?

After the coffee beans have been roasted, the baker will make a simple and effective evaluation of the coffee beans after the cupping is tested in the cup. This kind of evaluation is called cup test cupping. Coffee cup test is an important step to evaluate the baking quality and taste performance of coffee beans. It allows us to distinguish the nuances of coffee beans when they are roasted, and allows us to deduce the quality of raw coffee beans.

Cup test method

1. Smell the dry aroma: pour the ground coffee powder into a bowl with a larger opening, shake the body of the bowl, smell the dry aroma of coffee powder, and then add a certain proportion of hot water.

2. Smell the wet aroma: after 4 minutes, break the surface of the coffee powder with a cup spoon to smell the wet aroma of the coffee.

3, broken coffee grounds: use the cup spoon to remove the coffee grounds from the surface of the cup test bowl, and the coffee grounds precipitated at the bottom should be touched as little as possible.

4, sucking coffee liquid: when the coffee is slightly cool (about 60-65 degrees), scoop up the coffee liquid with a cup spoon, send it to the lips, suck the coffee liquid, and let the coffee liquid distribute around the mouth in a fog.

5, meticulous taste: after feeling the taste of the coffee liquid in the mouth, spit out the coffee liquid.

6. Feel it many times: feel the taste of coffee at medium temperature and low temperature respectively.

What exactly are we testing?

Speaking of cup testing, what exactly are we testing? The American Fine Coffee Association (Specialty Coffee Association of America) gives the following evaluation items:

① dry aroma, wet aroma (Aroma)

The intensity of aroma in coffee

② flavor (Flavor)

The complexity and richness of flavor in coffee

③ Yu Yun (Aftertaste)

The persistence of the taste of coffee in the mouth.

④ sour (Acidity)

Is the coffee moderately sour bright, lively, dull or sharp.

Thickness of ⑤ alcohol (Body)

The thickness of coffee in the mouth.

⑥ consistency (Unifitmity)

Whether several cups of coffee taste the same.

⑦ sense of balance (Balance)

The balance of sour, sweet and bitter coffee.

⑧ cleanliness (Clean cup)

Whether the coffee is clean and odorless in the mouth.

⑨ sweetness (Sweetness)

The sweetness of coffee in the mouth.

General impression of ⑩ (Overall)

Although cup testing is a professional skill, as long as we know how to do it, we can experience it at home and let cupping add a little flavor to your life.