Introduction to the operation of coffee cup meaning scoring in CoE scoring table of WBC world coffee competition

Aroma: Aroma, this is the first evaluation item at the beginning of the cup test, there are a total of three aroma evaluation stages, the first stage is the cup test at the beginning to pick up and smell the dry powder in the cup, the second is the wet aroma on the surface after water injection, and the third aroma is the broken residue aroma. Aroma is an attractive element of coffee, coffee aroma a lot of yuan, there are flowers, berries, caramel, nutty, chocolate, spices and so on.

The aroma of Coe cup meter is only included in the reference, not included in 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 fine products, and cleanliness means that there are no defects and defective taste, coffee has rotten, earthy taste, medicine iodine taste, fermented acid, rubber, onion, astringency and other bad taste and touch, all indicate that it is not clean enough.

The second score item: sweet quality, Sweetness

Sweetness not only means that coffee cherries are harvested in the best ripening period, not mixed with unripe beans, but also represents the excellent quality of coffee. Only when freshly ripe coffee cherries are processed into raw beans, can we get better sweetness, and there are many kinds of sweetness, such as sugarcane sweet, caramel sweet and so on.

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, and some bad acids are like overripe fruit or rotten fruit, and fermented acid or rotten acid can be detected.

The fourth score item: taste, Mouth feel

Oral tactile sensation belongs to the material and tactile sensation felt by the oral cavity. Fat, viscosity and quality all constitute mouth-feel; such as milk and water. The tactile sensation of the former is much higher than that of thick soup and clear soup. The consistency and tactile sensation of the former are much higher than those of the latter.

Fifth score item: flavor, Flavor

The use of sipping to feel a variety of flavors and aromas, including the aroma felt in the nasal cavity and the taste of the mouth, all belong to this evaluation. When testing CoE cups, because 8 samples are often tested at a time, the AROMA item cannot be measured in real time, so the aroma at the beginning is only marked by pleasure and displeasure, but when it comes to the evaluation of sipping flavor, the tester can include the aroma felt, including the various flavors measured 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, all kinds of taste or aroma or touch that still stay in the mouth, and the good flavor stays for a long time, such as sweetness, remains clearly in the mouth or even spreads after sipping and spitting coffee, then the score of this item will be high, if there is no aftertaste, or the aftertaste is very short, the score is low.

Seventh item: balance degree Balance

Refers to whether the coffee is balanced, for example, it is sour and bright but still sweet? Does it feel sticky, but it doesn't feel bad? If the various flavors of coffee are mixed, the score of this item will be high.

The eighth item of ◎: overall Evaluation, Overall

Coffee as a whole is excellent, attractive, ordinary, or unpopular. 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) there are eight items in the CoE scale, the highest score of each item is 8 points, the lowest score is 0 points, and the weighted 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), 4 if the quality is average (Ordinary), 2 rough (Poor), and 8 (great) if it is excellent or even perfect.

3) the discrimination of total score:

If the total score is between 70 and 79, this sample belongs to the general 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.

Original text transferred from: http://www.ntc.edu.tw/jhort/ Coffee. Files / Page478.htm

Attached with PDF score table

Source:

Barista-HHC 's blog