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How to evaluate the art of coffee cup testing like a certified appraiser

Published: 2024-11-18 Author: World Gafei

Last Updated: 2024/11/18, The art of coffee cup testing: 1. A 5-to 6-ounce coffee cup is recommended. The cup should be kept clean and has no obvious smell. two。 The chromaticity after baking should be light or medium light, preferably measured by a colorimeter. The sample should be baked within 24 hours before the cup test and then placed in a sealed container for at least 8 hours. 3. The coffee beans should be ground immediately before the cup test.

The Art of Coffee:

1. The recommended cup is a 5-to 6-ounce coffee cup. The glass should be kept clean and have no obvious smell.

2. Baked color should be light or medium light, preferably measured with a colorimeter. Samples should be baked within 24 hours prior to cupping and then allowed to sit in sealed containers for at least 8 hours.

3. Grind coffee beans immediately prior to cup testing and no more than 15 minutes after injection. Granules should be slightly coarse, with 70% to 75% passing through a standard U.S. No. 20 sieve. Before filling, the cup tester should evaluate the aroma of the dry powder by smelling it.

4. The brewing ratio is generally 8.25 grams of coffee with 150 ml of water, and the error is controlled within a quarter of a gram.

5. Brewing water must be clean, odorless and not distilled or soft water (ideal level of total dissolved solids is 125 to 175PPM). The water temperature should be 200 degrees Fahrenheit and the brewing time should be 3 to 5 minutes without stirring.

6. After the press residue is soaked, the floating coffee powder will form a layer of "skin" on the surface. Press the powder into the bottom of the glass with a special evaluation spoon and gently stir. Smell the moist aroma as the steam rises. The final aromaticity score of coffee is a combination of dry and wet aromaticity scores.

7. Tasting Cool coffee to 160 degrees Fahrenheit, remove the coffee grounds floating on the surface, sip loudly into the mouth, so that the coffee liquid fully covers the entire mouth, evaluate its taste and aftertaste. At about 150 degrees Fahrenheit, coffee is rated for acidity, body, and balance (i.e., a combination of taste, aftertaste, acidity, and body). As coffee cools to room temperature, begin rating sweetness and uniformity, as well as clarity--meaning whether coffee has a negative impression from the moment it enters the mouth to the moment it is spat out. All the scores add up to give an overall score.

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