Introduction to Coffee Cup Test what do you need to prepare before the cup test?

Coffee cup test is not only a professional skill, a profession, but also a pleasure, so we can carry out it in the unit, classroom, formal activities, but also at home, leisure occasions for self-entertainment or communication with friends. When the cup is tested, the cup tester (cup tester, cup tester) should smell the dry aroma of coffee, use the cup spoon to break the residue, release the wet aroma of coffee in the cup, suck the coffee liquid, and let the coffee mist distribute throughout the mouth, covering the taste buds. Here is only a very simple introduction, easy to understand, practice. For more details on the coffee cup testing process, terminology definitions, specific requirements, etc., please read the Coffee Cupping Protocol of the American Specialty Coffee Association (SCAA)(http://www.scaa.org/PDF/resources/cupping-protocols.pdf).

What to prepare before the cup test:

Roasted coffee beans;

Coffee grinders;

Kettle;

Cup;

cup measuring spoon;

Cup test form.

The eight steps of the cup test:

Grind each coffee, put the ground coffee powder (particles) into a cup, cover with paper or plate;

Shake the coffee powder in the cup and smell the dry aroma of coffee;

Add hot water to the cup and let the coffee steep for 3-4 minutes until the coffee grounds form a shell;

Broken slag, smell wet fragrance;

Remove coffee scum with cup and spoon;

Sucking coffee in the mouth, feeling it in the mouth and spitting out coffee liquid;

Record your feelings on the cup scale and score according to the requirements of the cup scale.

gargle, rinse cup, measure spoon, and then taste the next coffee;

What are the characteristics of coffee?

Aroma

aroma intensity of brewed coffee;

Body

The weight of coffee liquid in the mouth;

Flavor

The taste of coffee as it enters the mouth;

Acidity

Whether the acidity of coffee is bright, lively, sharp and dull;

Sweetness

the intensity of sweetness left behind by the coffee liquid as it rotates in the mouth;

Aftertaste

The flavor and smell of coffee liquid after it has been tasted in the mouth and spat out.

Professional organization SCAA (American Specialty Coffee Association) and COE (Cup of Exellence, Chinese translation for "extraordinary cup" or "excellent cup") cup scale is more detailed, in addition to the above mentioned wet aroma, body, flavor, acidity, sweetness, after taste, but also separately for "dry aroma"(Fragrance),"uniformity","clean cup","mouth feel","overall impression","stain","fault" and other evaluation scores.

SCAA Coffee Cup Meter

COE's cup meter

(Reprint must indicate the source and original link: Huang Wei Boutique Coffee Roasting)