Technical Identification of Coffee: how to distinguish Coffee-introduction of Cupping Cup Test

After the coffee bean is roasted, the baker will make a simple and effective evaluation of it. This kind of evaluation is called "cupping".

Cup test is an important link to evaluate the baking quality and taste performance of coffee beans. It allows us to distinguish the nuances of coffee beans when they are roasted, and allows us to deduce the quality of raw coffee beans.

Cup test

Square method

Move your hands together.

1: smell dry aroma

Pour the ground coffee powder into a bowl with a large opening, shake the bowl, smell the dry aroma of the coffee powder, and then add a certain precise proportion of hot water (1:15 is recommended)

2: smell the wet aroma

After 4 minutes, use a cup spoon to break the surface of the coffee powder to smell the wet aroma of the coffee.

3: fishing for coffee grounds

Use the cup spoon to remove the coffee grounds from the surface of the cup test bowl, and the coffee grounds precipitated at the bottom should be touched as little as possible.

4: suck coffee liquid

When the coffee is slightly cool (about 60-65 degrees), scoop up the coffee liquid with a cup spoon, bring it to your lips, suck the coffee liquid, and let the coffee liquid fog around the mouth.

5: taste

After feeling the taste of the coffee liquid in your mouth, spit out the coffee liquid.

6: feel many times

Feel the taste of coffee at medium temperature and low temperature respectively.

Cup test

What are we testing at the end of the day? speaking of cup testing, what exactly are we testing? The American Fine Coffee Association (Specialty Coffee Association of America) gives the evaluation items: ① dry aroma and wet aroma (Aroma)

The intensity of aroma in coffee

② flavor (Flavor)

The complexity and richness of flavor in coffee

③ Yu Yun (Aftertaste)

The persistence of the taste of coffee in the mouth.

④ sour (Acidity)

Is the coffee moderately sour bright, lively, dull or sharp.

Thickness of ⑤ alcohol (Body)

The thickness of coffee in the mouth.

⑥ consistency (Unifitmity)

Whether several cups of coffee taste the same.

⑦ sense of balance (Balance)

The balance of sour, sweet and bitter coffee.

⑧ cleanliness (Clean cup)

Whether the coffee is clean and odorless in the mouth.

⑨ sweetness (Sweetness)

The sweetness of coffee in the mouth.

General impression of ⑩ (Overall)

Source: PT Coffee