A brief introduction to coffee cup testing methods and steps of coffee cup testing SCAA boutique coffee association cup testing knowledge

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) (http://www.scaa.org/PDF/resources/cupping-protocols.pdf)).

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

Source:

Huang Wei's blog of roasting boutique coffee