SCAA cup test manual and raw bean defect manual

[environmental equipment for cup testing]

Description of ① cup measuring cup and bowl:

The cup recommended by SCAA is toughened glass or porcelain cup with a capacity of 207-266ml and a diameter of 76-89mm. The lid can be made of any material. All utensils should be clean, odorless, of the same specifications and materials (for example, glasses and porcelain bowls cannot be mixed with different capacities).

[sample preparation for cup test]

Baking

1. The cup test sample should be baked within 8-24 hours before the cup test.

two。 The baking degree of the cup test sample is

M-basic Agtron tester, whole bean 58 (+ /-1), grinding powder 63 (+ /-1)

SCAA baking swatch, whole bean # 55, ground powder # 60

3. The baking time of the sample is 8 mi 12 minutes, and there can be no baking defects caused by bean body or bean end scald.

4. After baking the beans, the sample should be air-cooled, not water-cooled; after cooling to room temperature, it should be bagged in a cool place to avoid light and sealed, but should not be refrigerated or frozen.

Water-powder ratio

5.8.25g powder corresponds to 150ml water

6. First of all, measure the total water carrying capacity of the cup / bowl, and then calculate the amount of coffee powder needed according to the above ratio, weigh the whole coffee beans, and the error is controlled at + /-0.25g.

Cup test preparation

1. Try to grind the cup test sample when everything is ready before the cup test begins; the principle is that if there is no cover, water must be injected within no more than 15 minutes; if there is a cover, do not start water injection for more than 30 minutes.

two。 The cup test sample should be weighed to the above gouache ratio according to the whole bean.

3. The requirement of the degree of grinding is that 70% Mel 75% of the ground coffee powder passes through the American Standard # 20 screen; before grinding each sample, clean the bean grinder with a small amount of the same kind of sample beans to avoid cross effects between samples. (Chongqing Brista Coffee West Point training School) Water injection

1. Water quality requirements are: clean and no odor, the best range of total mineral solubility TDS is 125-175ppm.

two。 The water used in the cup should not be reheated, it should be fresh, and the water temperature should be 200 degrees Fahrenheit or 93 degrees Celsius (adjusted according to altitude).

3. When filling with water, fill to the edge of the cup / bowl, the amount of water injected into each cup should be the same, soak all the coffee powder and let stand for 3-5 minutes.

[sample cup test]

Cup eye measurement

Determine the difference between samples

Describe the respective flavors of the samples

Product positioning reference

Introduction of cup test table

1. The cup test table is a tool derived for the digital evaluation of the sample. SCAA's cup test table is divided into the following three parts

Identification of baking degree of sample

Flavor attribute identification and scoring

Defect level, quantity and score

Among them, you will find

Two kinds of rulers: horizontal direction (mass score) and vertical direction (strength and weakness)

Scores: individual scores range from 6 to 10, with a score of 0.25 for each cell

5 squares correspond to 5 cups of each sample

The flavor score minus the defect score is the final score of the sample.

Three samples can be recorded on each cup meter.

Let's explain each item and its notes in comparison with the form:

1. First fill in the name and date and mark your candidate number in the upper right-hand corner

two。 Sample code: generally marked according to alphabetical order, such as A, B, C, D, D, and F; fill in the number mark on the table of the control cup.

3. Baking degree: vertical scale, which only marks the depth of baking degree. Observe the color of coffee powder before smelling dry incense to mark it.

4. Quality scale: there is a horizontal scale in each flavor attribute cell, which is used to mark the mass fraction of the flavor attribute.

5. Strength scale: in addition to the horizontal scale, there is a vertical scale to mark the strength (aroma, acid) or thickness (taste) of the three flavor attributes in the unit of aroma, acidity and taste.

6. Description: there are two horizontal short spaces in the aroma cell, which are used to describe the dry and wet aroma; there is a long blank area below the character of all flavors of each sample, which is used to record the flavor characteristics of the sample from the aspects of aroma, acidity, taste, aftertaste and so on.

7.TotalScore: flavor score, which is the score obtained by adding the individual scores of all flavor attributes.

Defect score: if any cup or cups in the sample has an uncomfortable bitter or sour taste or uncomfortable aroma, the defect score is recorded according to the grade and the number of cups; the slight grade (2 points / cup) and the severe grade (4 points / cup); if both mild and severe grades occur at the same time, they are all calculated according to the severity level.

8.FinalScore: the final score, from the flavor score minus the defect score is the final score of the sample.

[definition of flavor attributes and defects]

1.Fragrance (Dry) / Aroma (Wet) dry and wet aroma

It is necessary to first identify from the general categories, such as flower aroma, fruit aroma, nuts, wood dry distillation, etc., and then give scores according to the richness and strength of the aroma. Note that the aroma part should be marked with a vertical scale with a strong or weak degree.

2.Acidity acidity (acidity, acidity)

The evaluation part of the acid should judge whether the acid is good or bad according to the stimulation (hierarchy, degree of sweetness) given by the coffee, and the strength of the acid does not represent the quality of the acid; some coffee has obvious acid stimulation after the entrance, such as grapefruit and plums. After the coffee is swallowed, there is still a sense of acidity on both sides of the tongue, then the acid quality is very good. Although some coffee does not have a strong acidity, the coffee is very sour, like the sweet and sour feeling of ripe fruit, and it is also a very good acid quality.

3.Flavor overall flavor

Overall flavor feeling, including aroma and taste (taking into account complexity and hierarchy)

4.Mouthfeel-Body taste

The smoothness, consistency and thickness of the coffee liquid; this part of the feeling is provided by the insoluble oil in the coffee liquid, the woody structure of coffee beans (very fine particles after grinding) and protein. We can feel the difference in taste thickness between different coffee samples. In daily life, we can try to compare different mineral water with pure water, skim milk, low-fat milk, whole milk, fruit juice with pulp particles, to feel the weight and smoothness of insoluble substances in different liquids to the mouth.

5.Aftertaste aftertaste

The feeling of staying in the mouth after swallowing, including aroma, taste and taste; can be creamy aftertaste, can make lasting acidity, can be greasy taste or even more dry taste.

6.Sweetness sweetness

The sweetness in the current table is scored by a single cup based on a sample of 5 cups, with 5 cups representing a sample of 5 cups of coffee with 2 points each. The standard of judgment is whether there is sweetness in the coffee. Here, the sweetness of the coffee is judged by the sweetness of the water in 21 and the addition of 15g sugar. Usually if there is an external infection in the coffee, the chemical changes in the coffee beans, such as mildew or changes in organic acids inside, will bring out excessive acid, bitterness, and even the chemical smell of the potion. The entrance of such coffee will be very uncomfortable, and even nausea want to spit it out, then we will deduct the corresponding points for the cup or cups in question. Chongqing Brista Coffee West Point training School

7.Balance balance degree

The balance of aroma, taste and taste

8.Cleancup cleanliness

Similar to sweetness, it is scored according to 5 cups, 2 points per cup, and deducts the corresponding number of cups according to whether there is an unclean smell caused by external pollution.

9.Uniformity consistency

It is also scored according to 5 cups, 2 points per cup; the purpose is to compare whether the multi-cup samples have inconsistent flavor performance, and if there are inconsistencies in one or more cups, the score will be deducted according to the number of cups. We mainly look for inconsistent bad flavors. If one of the five cups tastes better than the other four cups, we will not deduct the points.

10.Overall 's personal preference for coffee

11. Defect definition and scoring

The current SCAA cup test table defects are divided into two types, mild (Taint) and severe (Fault). The slight and serious difference lies in the degree of stimulation to you. If you are uncomfortable after the entrance, you can not swallow, then the serious defect level is calculated. If the discomfort is not so strong, then it is considered as a slight grade.

Slight rating: 2 points per cup

Severity level: calculated according to 4 points per cup.

In particular, examples of defect scoring are as follows:

If two cups of coffee have an uncomfortable taste, one cup is mild and the other is serious, then the total defect score is calculated according to the severity grade, that is, a total of 8 points from 2 to 4 to 8.

twelve。 Sectional consideration of the total score

This part of the information comes from mentor Q, not from the official SCAA manual.

We divided the coffee into four stalls

Rare: the quality is very outstanding, the aroma, the taste has the very strong discrimination, the output of this part is very rare

Origin: the quality is outstanding and the aroma and taste are recognizable. The so-called discrimination means that you can identify it when you put it with other coffee.

Specialty: most of the boutique coffee is in this position, the aroma and taste are good, but the flavor of the producing area is not very prominent, and the recognition is not enough.

Non-Specialty: the defects of raw coffee beans are more obvious, which may be due to the inconsistent maturity of coffee, or improper handling and storage.

[cup test flavor identification process]

1. Smell dry aroma: lean over to smell the dry aroma of coffee powder, try not to touch the cup / bowl with your hands

two。 Smell wet fragrance: after injecting water, lean over to smell the wet aroma on the surface of wet coffee powder.

3. Slag breaking: after standing for 4 minutes after water injection, use a cup spoon to push the powder layer to break slag for 3 times. Do not excessively stir.

4. Smell wet fragrance: after breaking the residue, most of the aroma substances will be released with hot water steam, and the wet aroma is the strongest at this time. We use the feeling of wet aroma at this time as the main basis for evaluating the wet fragrance in the cup test.

5. Dregs: after a quick smell of wet incense, the dregs should be quickly removed from the coffee liquid surface of the cup test bowl and the cup, so that most of the liquid surface is clean and can be tested by the cup.

6. Taste

First taste: take a small amount of liquid from the cup spoon and gently put it into your mouth to feel the temperature of the coffee liquid to avoid direct sipping. The temperature is too high for scalding. When the temperature is suitable, take the right amount of coffee liquid again, sip and taste it, identify the flavor Flavor and aftertaste aftertaste of the coffee sample and record it.

Second taste: after the coffee temperature drops a little, take a second sip, identify the sour acidity, taste body and balance balance of the coffee sample and record it.

Third taste: coffee liquid dropped to close to room temperature, sipped for the third time, identified the consistency uniformity, cleanliness cleancup and sweetness sweetness of coffee samples and recorded them.

Note that this consideration is due to the fact that most of the aroma and flavor substances, coffee, are easily volatile when they are hot and can be captured by us with the help of our oral and nasal cavities, while the acidity, taste and balance of coffee liquids vary from hot to cool, so we should taste them at hot and mild room temperature to make a comprehensive judgment.

7. Record and calculate the total score

Those with a score of 80 or more are rated as boutique coffee (specialty).