CoE coffee cup scoring standard international standard scoring table for testing the quality of coffee beans

At present, the competition of fine beans in various countries adopts either CoE or SCAA mode, and up to 9 major coffee producing countries adopt Coe cup as the national competition mode.

The following is the key description of the Coe Cup meter evaluation items and records, which can provide you with a basic basis when conducting a cup test, as well as a reference when testing a single item:

Aroma-at this time, the cup test has just begun the first evaluation item, and there are a total of three aroma evaluation stages. The first stage is to pick up and smell the dry aroma of the dry powder in the cup at the beginning, the second is to smell the wet aroma on the surface after water injection, and the third aroma is the broken residue aroma heard when the residue is broken. Aroma is an attractive element of coffee, coffee aroma from many sources, including flowers, berries, caramel, nutty, chocolate, spices and so on.

The aroma of the Coe Cup meter is only included in the reference and does not include the total score, but in the Flavor evaluation, the aroma is included in the score.

The first score item: cleanliness, Clean cup

Cleanliness is a very important and necessary condition for high-quality products, and the cleanliness is the defective taste without defects and stains (complete freedom from taints or faults). Coffee has rotten, earthy, iodine, fermented acid, rubber, onions, astringency and other bad taste and touch, which all means that it is not clean enough.

The second score item: sweetness, Sweetness

Sweetness not only represents that coffee cherries are harvested in the best ripening period, without unripe beans, but also represents the excellent quality of coffee. Only by selecting freshly ripe coffee cherries to treat them into raw beans can we get better sweetness, and there are many kinds of sweetness, such as sugarcane sweetness, caramel sweetness and so on, which can be noted in comparison. If sweetness is astringent, sweetness stays in the mouth for a short time. The sweetness score will not exceed 6.

The third score item: acid quality, Acidity

Sour, good acidity is not like vinegar, even if it is bright and lively, you can 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, some bad acids are like overripe fruit or rotten fruit, and fermented acid or rotten acid can be detected.

Fourth score item: oral tactile sensation, Mouth feel

Oral tactile evaluation is not to measure taste, it belongs to the substance and tactile sensation, grease, viscosity and quality sensation that all constitute mouth-feel;, such as milk and water. The former has much higher tactile sensation, thick soup and clear soup, the consistency and tactile sensation of the former are much higher than the latter.

The fifth item is the important sipping flavor, Flavor.

-sipping flavors, including all kinds of taste and smell, even the aroma felt in the nasal cavity and the touch of the mouth all belong to this category. When testing CoE cups, because 8 samples are often tested at a time, the AROMA item cannot be measured in real time, so at the beginning, the aroma is only marked by pleasure and displeasure, but when sipping air is used for this evaluation, cup testers can include the aroma they feel, including all kinds of flavors tested or drunk. It can be said that sipping flavor is a very important evaluation, and it is also a basis for testing the characteristics of coffee samples.

The sixth item, aftertaste, Aftertaste

After sipping, the taste or aroma or touch that still stays in the mouth, and the good flavor stays for a long time, such as sweetness, remains clearly in the mouth or even scattered 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 seventh item, the degree of balance Balance

Refers to whether each evaluation of coffee is balanced, for example, although the acid is bright, it still turns sweet? The touch is sticky but not astringent? Are the various flavors of coffee harmonious? If so. Then the score of this item will be high.

The eighth item: overall evaluation, Overall

Coffee is excellent on the whole and attracts you? Is it just so-so, or do you not like her at all?

This evaluation is the overall assessment of the tester, and can also reflect his personal preferences.

The total score after the cup evaluation, the significance represented, and the standard represented by the individual score:

1) the CoE scale has eight items, the highest score of each item is 8 points, the lowest score is 0 points, and the weighted score is 36 points, so the total score is 100 points.

2) 6 indicates that the project reaches the standard of CoE competition level and belongs to good quality (fine). If it is totally unacceptable, give 0 (unacceptable), if the quality is average, 4 (Poor), and if it is excellent or even perfect, give 8 (great).

3) the discrimination of total score:

If the total score is between 70 and 79, this sample belongs to the generally better commercial bean. If the total score is in the range of 80,83.5, this sample belongs to fine coffee.

If the total score is more than 84, this sample belongs to the CoE competition level, that is, the high level of winning beans.

Source: network