The introduction of coffee cup test allows you to understand the characteristics and significance of cup test.
Coffee cup testing is not only a professional skill, a profession, but also a pleasure, so we can do it at work, in class, in formal activities, at home, on leisurely occasions, or communicate with friends. During the cup test, the cup tester (cup tester, cup tester) should smell the dry aroma of the coffee, break the residue with a cup spoon, release the wet fragrance of the coffee in the cup, suck the coffee liquid, and make the coffee fog all over the mouth, covering the taste buds. Here is only a very simple introduction, easy to understand and practice. For those who need to know more about coffee cup testing procedures, term definitions, specific requirements, etc., please read the coffee cup testing procedures (Coffee Cupping Protocol) of the American Fine Coffee Association (SCAA).
What you need to prepare before the cup test:
Roasted coffee beans
Coffee grinder
Kettle
Cups
Cup spoon
Cup test form.
The eight steps of cup test:
Grind all kinds of coffee, put the ground coffee powder (particles) into the cup and cover it with paper or plate
Shake the coffee powder in the cup and smell the dry aroma of the coffee
Add hot water to the cup and let the coffee soak for 3-4 minutes until the coffee residue shell is formed.
Breaking dregs and smelling wet incense
Use a cup spoon to fish out the coffee scum
Suck on the entrance of the coffee, feel it in the mouth and spit out the coffee liquid
Record your feelings on the cup meter and score according to the requirements of the cup meter
Rinse the mouth, rinse the cup and test the spoon before tasting the next coffee
What are the characteristics of a cup of coffee?
Shixiang (Aroma)
The odor intensity of brewing coffee
Alcohol thickness (Body)
The sense of weight of coffee liquid in the mouth
Flavor (Flavor)
The taste of coffee when it enters the mouth
Acidity (Acidity)
Is the sour taste of coffee bright, lively, sharp and dull?
Sweetness (Sweetness)
The sweetness intensity of coffee liquid as it rotates in the mouth
Aftertaste (Aftertaste)
The flavor and smell of coffee liquid tasted in the mouth and spit out.
The cup meters of professional institutions SCAA (American Fine Coffee Association) and COE (Cup of Exellence) are more detailed, except for the above-mentioned wet aroma, alcohol thickness, flavor, acidity, sweetness and aftertaste. "Fragrance", "uniformity", "clean cup", "mouth feel", "overall", "taint" and "fault" are also scored.
SCAA coffee cup meter
COE cup meter
Source: HW boutique coffee roast, Huang Wei boutique coffee roast
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The smell of coffee according to its source is of great reference value for roasting.
According to the source, the aromatization table can be divided into three groups: the first group: this kind of compound is the result of enzymatic reaction during the growth of coffee beans. The main components are ester and aldolase. This compound is the most volatile and is often found in the dry aroma of freshly ground coffee powder. The first group can be further subdivided into three types: floral flavor, fruit flavor and
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What are the many factors that affect a perfect cup of coffee?
On the basis of affecting the quality of coffee, we divide the production process into several elements to facilitate the organization of a large number of materials, not to say that these elements are independent of each other or can be defined separately. For example, there are many small factors that affect the pump pressure, we just assume that they are all normal, the valves in the machine are well sealed, and the outlet head sealing ring is soft and tough, ensuring tightness.
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