Coffee cup test-an introduction to roasting coffee beans

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.

Let me tell you a little bit about each item in SCAA's cup test table.

First: aroma

Aroma: about the aroma, there are 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.

The second scoring item: sipping flavor

Sipping Flavor: 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 perceived flavors in the scoring items, including 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 a cup of coffee sample. 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, still clearly stays 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 aftertaste, or very short, the score is low.

The fourth scoring item: acid quality

Sour quality: good acidity is not like vinegar, which is bright and lively and can also 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, and some bad acids are like overripe fruit or F. B. fermented acid or rotten acid can be detected. The higher the quality, the higher the acid score.

Fifth scoring item: alcohol thickness

Alcohol thickness: the scoring item is not to measure the taste, this belongs to the substances and tactile sensation of the mouth, grease, viscosity, quality, etc. all constitute the body;, such as milk and water, the former has much higher tactile sensation, thick soup and clear soup, the consistency and tactile feeling of the former are much higher than the latter.

Sixth: consistency

Consistency: this score is relatively simple. Do 5 cups of samples have different tastes and which ones are defective? If all are consistent, then write a big 10 points!

The seventh scoring item: balance

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

The eighth score item: cleanliness

Cleanliness: high-quality products are very important and necessary conditions, the so-called cleanliness is the defective taste without defects and stains (complete freedom from taints or faults), coffee has F ·B, earthy taste, medicine iodine taste, fermented acid, rubber, onions, astringency and other bad taste and touch, all indicate that it is not clean enough.

The ninth score item: sweetness

Sweetness: not only represents the coffee fruit harvested in the best ripening period, not mixed with unripe beans, but also represents the excellent quality of coffee. Only by selecting freshly ripe coffee fruits for processing into raw beans can you 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 evaluation. Coffee usually has sweetness, so this item will be given a high score as long as it is perceived to be sweet.

The tenth scoring item: overall evaluation

Overall evaluation: coffee is excellent on the whole, attractive to you, or average, or you don't like her at all

This scoring item is the overall evaluation of the tester, and it 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.