Key points of World Coffee knowledge: introduction to SCAA Cup Test and explanation of Standard rules
According to SCAA standard, the baked beans for cup test should be medium baked (refer to SCAA baking color plate No. 55), and the baking time of cup test samples should be between 8 and 12 minutes. After baking, cool quickly and keep in a cool place. Allow to stand for at least 8 hours after baking, but cupping must be performed within 24 hours after baking. That is to say, the beans should be baked at 12 noon, and the cup test time should be between 8 p.m. that day and 12 noon the next day.
Usually baked beans should be cup tested within 15 minutes after grinding. If cup test cannot be carried out within 15 minutes, cover it with lid first, but it should not be placed for more than 30 minutes after grinding. Grind particle size: 70%-75% of the particles must pass through a U.S. Standard No. 20 sieve. Prepare 5 cups for each group to test uniformity. When grinding the sample in a cup, prepare 6 cups of equal weight, 1 cup for washing beans and 5 cups for cup testing.
8.25 g ground coffee + 150 ml of hot water at 93 ° C + standing for 3 to 5 minutes (usually 4 minutes)= optimal equilibrium extraction, according to SCAA research and established criteria. The weight of the coffee powder used can be adjusted appropriately according to the specific volume of the cup. If the cup volume is 180 ml of water, then 9.9 grams (about 10 grams) of coffee powder can be used. Break the cup to remove the residue. When the temperature of the coffee drops to 71 degrees Celsius, sip the cup test.
Source: Bolan Coffee College
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Key points of world coffee knowledge: why doesn't coffee taste as mellow as it smells?
Why do we feel that it doesn't smell good when we drink coffee? Barry, a professor at University of London. The conclusion of Smith's study is that we have two senses about smell, one of which is caused by inhalation in the external environment. The other is when the smell is exhaled out through your nasal cavity. The act of swallowing coffee sends an aroma from the inside of the mouth to the nasal cavity, stimulating brain production
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Key points of World Coffee knowledge: analysis of Acid components in Coffee; where does caffeic acid come from?
The acidity of coffee is usually considered to be related to the quality of coffee. Acidity is typical of high-value coffee in Central America and East Africa. Excessive sour taste is considered to be the disadvantage of coffee. Acidity is related to growing at very high altitudes and mineral-rich volcanic soils. The acidity of washed beans is higher than that of sun-dried beans. For example, the concentration of sun-dried beans is heavier than that of washed beans, because the concentration obscures the acid of coffee.
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