The final of the 2016 World Coffee Cup Test Competition in China starts in Yangcheng in December.

What is a coffee cup test? The editor will tell you right away.

The quality of coffee is judged by the sense of taste, which is called the "coffee cup test", while the person who evaluates it is called the "appraiser". The method is to pour 10 grams of coffee powder into a warm coffee cup, then pour 100 C boiled water into the cup, stir thoroughly with a spoon, let the powder precipitate, and then remove the foam from the surface. First of all, identify its aroma, and then put the coffee in the mouth to determine the sour, bitter, sweet procedure and whether there is a peculiar smell. After the test, gargle and record the results immediately, and then continue the next cup of test.

How is the coffee cup testing process carried out?

The first score item: dryness, Clean cup

Dryness is a very important and necessary condition for fine products, which means that there are no defects and stains in the defective taste (complete freedom from taints or faults). Coffee has rotten, earthy, iodine, fermented acid, rubber, onions, astringency and other bad taste and touch, which means it is not dry enough.

The second score item: sweetness, Sweetness

Sweetness not only represents that coffee cherries are harvested in the best ripening period, without unripe beans, but also represents the excellent quality of coffee. Only by selecting freshly ripe coffee cherries 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, which can be noted in the comparison. If the sweetness is astringent, the sweet stays in the mouth for a short time. The sweetness score will not exceed 6.

The third score item: acid quality, Acidity

Sour, good acidity is not like vinegar, even if it is bright and lively, you can detect many kinds of acidity, 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.

Fourth score item: oral tactile sensation, Mouth feel

Oral tactile evaluation is not to measure taste, it belongs to the substance and tactile sensation, grease, viscosity and quality sensation that all constitute mouth-feel;, such as milk and water. The former has much higher tactile sensation, thick soup and clear soup, the consistency and tactile sensation of the former are much higher than the latter.

The fifth item is the important sipping flavor, Flavor.

-sipping flavors, including all kinds of taste and smell, even the aroma felt in the nasal cavity and the touch of the mouth all belong to this category. When testing CoE cups, because 8 samples are often tested at a time, the AROMA item cannot be measured immediately, so at the beginning, the aroma is only marked by pleasure and displeasure, but when sipping air is used for this evaluation, cup testers can include the aroma they feel, including all kinds of flavors tested or drunk. It can be said that sipping flavor is a very important evaluation, and it is also a basis for testing the characteristics of coffee samples.

The sixth item, aftertaste, Aftertaste

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

The seventh item, the degree of balance Balance

Refers to whether each evaluation of coffee is 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.

The eighth item: overall evaluation, Overall

Coffee is excellent on the whole and attracts you? Is it just so-so, or do you not like her at all?

This evaluation is the overall assessment of the tester, and can also reflect his personal preferences.

Okay, now let's continue to share information about the event.

Shanghai, July 10, 2015 /-- Coffee cup testing is not only a professional skill, a profession, but also a pleasure. What is a good cup of coffee? It needs to use professional evaluation methods to evaluate the quality of coffee. The significance of cup test is to evaluate and compare several different kinds of coffee at the same level. Because the differences between coffees are very subtle, observing the characteristics of these coffees (flavor, mellowness, freshness, etc.) is easily affected by different coffee extraction methods. In order to eliminate these factors, carefully prepared cup tests can taste the most basic inherent characteristics of coffee.

China champion of 2015 World Coffee Cup Test Competition-Zhang Zhe Bin (11th in the world)

The World Coffee Cup Test Competition (WCTC) allows professional coffee tasters to demonstrate their ability to recognize the characteristics of different coffees within a specific period of time. The competition aims to discover and lead the coffee trend, spread coffee culture, and provide a platform for global professionals to perform, compete and communicate. The finals of the 2016 World Coffee Cup Test Competition in China will be staged at the 2015 Shanghai International Hotel supplies Fair (Guangzhou) (referred to as HOTELEX Guangzhou). This will bring a new round of impact on the mature domestic coffee market. Whether it is the advanced training of professional baristas or the sensory experience of beginners, the event can bring a very intuitive promotion dimension and depth, in a sense, this is a national event.

Competition schedule:

Time: December 15-December 17, 2015

Venue: Hall 2, Poly World Trade Expo Hall, Guangzhou

Summary of the competition:

In the competition, three cups of coffee are discharged into a triangle for one group, and two cups are the same coffee liquid, one of which is different from the other two cups. Contestants can distinguish one different cup of coffee as soon as possible through sensory experiences and experiences such as taste and smell. It should be noted that during the competition, the contestants tested their ability to distinguish between different coffees rather than to determine the quality and origin of the coffee.

There are eight groups in each round, and the top eight contestants with the highest accuracy and fastest speed will advance to the next round, and the competition for the championship will take place among the last four contestants left behind. It should be noted that (when two or more contestants correctly identify the coffee and the scores are the same) the contestant with the shortest completion time wins.

The Wechat channel for pre-registration of the exhibition is now open. Please scan the QR code below to register on Wechat to obtain VIP visitor qualification.