What are the steps of the coffee cup test? What are the steps of the cup test? How to measure the coffee cup correctly

First, sample grinding. The roughness and fineness of coffee beans of all samples are completely the same, and the most suitable grinding thickness is between the coarse and fine grinding of American drip filter coffee machine and French press filter.

Second, weigh and take powder. According to the technical standard of SCAA cup testing, it is recommended that every 0.055g coffee powder be brewed with 1ml hot water. If we use a standard cup with a capacity of 150ml, then each cup should be weighed with 8.25g coffee powder, and we allow a mass error of 0.25g.

Third, identify dried incense. Lift the lid of the cup and smell the aroma of coffee powder, which is called dried incense. What you need to pay attention to: first of all, suck it a little harder. Allow more aroma molecules to enter the location of olfactory receptors deep in the nasal cavity. Second, sniff it carefully for three times. Besides, don't put your nose too close.

Fourth, water injection and brewing. The water temperature at the beginning of water injection is between 92-94 ℃ (the brewing water temperature recommended by the north technical standard of SCAA is 92.2-94.4 ℃).

Fifth, wait still. Let the coffee powder rest 3~5min in the hot water in the cup, do not allow artificial stirring or shaking. It is recommended that the rest time is 4min. As the waiting process is completed, some coffee powder will be extracted, and a hard shell will be formed on the surface of the cup to prevent more aroma from escaping and the oxidation of coffee by air.

Sixth, break the cup and smell the incense. When the waiting time is over, we pick up the cup spoon and stand it upright, with the concave facing us and the protruding outward, provoking us from the side close to us to the side away from us. After picking it out, sniff the aroma of coffee liquid, which is called wet fragrance.

Seventh, remove the residue. Hold the coffee spoon horizontally and rotate more than ten times clockwise on the water at the mouth of the cup, which can press down most of the coffee grounds floating at the mouth of the cup and pick it out a little. Avoid choking yourself with coffee grounds while sipping.

Sip coffee. Scoop a spoonful of coffee liquid and suck it into your mouth with air. The coffee liquid atomized by the air flow is not only easier to distribute evenly in different areas of the tongue in the mouth, but also the vaporization of aromatic substances such as coffee oil and oil can be better pushed into the air flow to form a sense of smell behind the nose.

9. Chew and gargle. After sipping, we should use action details such as chewing and gargling so that the coffee liquid can cover every part of the tongue as evenly as possible to truly feel the rich taste of the coffee liquid. But you need to keep in mind that the coffee liquid has a high concentration and strong taste, so it is not appropriate to stay on the tongue for too long. After a few seconds, either swallow it or spit it out.

Fill in the form. Record the flavor characteristics of coffee in different categories to complete the important mission of quantitative evaluation of subjective feelings.

The article comes from the official account "Coffee Workshop" of Wechat.