How to identify the quality of coffee beans

The cup test is very important for the taste of coffee beans, no matter how much the flavor of a bean is advertised, or how much the baking level is boasted, before it is offered to consumers on the shelves, have been judged by the cup test. Baking beans will take sample beans from raw bean merchants, then test and bake them themselves, and then do cup tests in person to judge whether the beans are distinct and direct in flavor, distinct in level, and pure in taste. If you feel satisfied, you will order a batch of baked products, otherwise you will not restock. For some cafes that pursue the quality of the products, they will first buy some baked beans and taste their own cups, identify and experience the general flavor and characteristics of the beans through cup tests, and use this feeling as the flavor standard for hand-flushed products in the store, or decide whether or not to provide the beans in the store.

Because in the standard and complete cup test, all the flavor feelings of a bean will be shown at a glance, whether it is the dry fragrance after grinding, or the steaming wet fragrance, or the wet fragrance after removing dregs, as well as the taste performance of the entrance at different temperatures. If there is a defect in the performance of any link, it will be identified immediately. Therefore, the cup test is the gold standard to judge the quality of coffee beans.

Before, I also saw on the Internet that many cafes in other places often carry out cup test exchange activities aimed at enthusiasts, and it is indeed quite rare to have the opportunity to experience it at close range. We can also see that the shop owners have an open attitude of sharing and communication, which is worth encouraging. Knowing the relevant cup test knowledge can make you know more about coffee.

This time our new beans are:

1. Ethiopia 90+leverup Ethiopia NistuRuz/ rosemary Qingfu (washing treatment)

2. Geisha / Rosa Geisha of Hope Manor in the Cauca Valley of Cauca, Colombia (sun treatment)

3. AA level of Jiatugi treatment Plant in Nyeri production area of Kenya (washing treatment)

4. Bourbon Kaddura, La Tisa Manor, Farahan Plateau, Guatemala (washing treatment)

5. Colombia Triple Crown King Hope Manor rare variety Mocha round bean (honey treatment)

Some coffee beans have a string of names immediately after the name of the small producing area, which may be the name of a coffee farm or processing plant. For example, the long name of AA (washing treatment) of Jiatugi treatment Plant in Jiatugi, a Nyeri producing area in Kenya, tells us the following information:

Producing country: Kenya (Kenya)-Kenya is a famous coffee producer in East Africa

Producing area: Nyeri producing area-Nyeri is a coffee producing area of 1400-2000 meters above sea level.

Classification: AA-raw beans with more than 17 mesh granules of coffee beans

Production manor: Jiatugi processing plant

Treatment: washing

Methods of professional coffee tasting:

1. Appreciate the bean shape (bean seed, bean color, bean flavor, bean shape)

2. Grinding, grinding and cooking are required

3. Smell coffee powder (dry aroma)

4. Smell and make incense (coffee extract incense)

5. Smell the coffee liquid (wet aroma)

6. Rinse your mouth and clean your mouth.

7. Sip without swallowing, and feel the sweet, sour and bitter taste of coffee.

8. Pharynx: feel the aftertaste of coffee

9. Feel the taste of coffee in the mouth, throat and nose. The longer the coffee, the better.