What is the purpose of coffee cup testing? Sumatra coffee beans are grown in Asia.

Therefore, when we taste a cup of coffee, we can understand the coffee characteristics of this cup of coffee in aroma, taste, flavor and so on, and we can find out your favorite cup of coffee. Of course, professional cup testing has the so-called certain roasting degree of coffee and cup brewing and cup testing process, if ordinary people taste coffee to use this cup test method to find good coffee, then you will be disappointed. This is the professional coffee cup test of the three occasions, ordinary people taste coffee, can also understand the characteristics of coffee from the cup test process, cup test is simple and simple, difficult to say is also difficult, but as long as keep a normal mind to look at it, do not let drinking coffee become a painful thing, cup testing for us is through this process to show the taste I feel in the way of data score So that you can understand the characteristics of coffee beans, but also through the cup test to let you know more about the taste of coffee beans, choose your favorite coffee beans.

So you can use any roasted beans you want to taste, the proper grinding method, and the brewing method you choose to prepare the coffee, and record the grinding, brewing and tasting of the coffee beans one by one, that is, the so-called "coffee tasting cup test". Generally, the coffee tasting cup test is divided into the following items to score

1 . Dried incense Fragrance (0: 5)

After grinding the fresh coffee beans into powder, the carbon dioxide in the cells will release the smell and smell it hard. The aroma characteristics show the essence of taste. Sweet means sour and pungent means irritating. The aroma intensity reflects the freshness of coffee from roasting, grinding to brewing.

2 . Wet incense Aroma (0,5 points)

The aroma of coffee emitted during brewing or when coffee has just been poured into a coffee cup. Can smell like fruit, grass, to stone fruit flavor. The smell is consistent with that of coffee beans. The aroma intensity is related to the freshness of coffee.

3 . Sour Acidity (0,5)

Coffee beans are a kind of fruit, more or less with sour taste, and the sour taste of coffee will vary because of the variety and origin of coffee beans, but the roasting degree of coffee mainly determines the sour taste of coffee. the deeper the roasting degree, the less sour taste, and the lighter the roasting degree, the more sour taste.

The sour taste is also good or bad. If it is fresh and sour, it is the freshness of the coffee. If it is acetic acid, it may be too long and not fresh enough. If the coffee is not cooked, it will have acerbity and sour taste, as if eating unripe fruit.

4 . Bitter Bitter (0,5 points)

Coffee is a bitter fruit, just like cocoa beans, chocolate with high purity is also bitter. Therefore, it is normal for coffee to have a bitter taste, and the key to affecting the bitterness is still baking. The deeper the baking, the more complete the caramelization, so baking will not only affect the sour and bitter taste, but also increase the sweetness because of the increase in the baking degree. But in the process of turning caramel, if the limit is exceeded, the caramel will become coke, that is, charred. Burning bitterness is not what coffee is supposed to have.

5 . Mellow Body (0,10 points)

Explore the taste of coffee liquid. The tongue slides gently across the top of the mouth. The oil in the coffee will feel greasy. Proteins show a sense of stickiness. The concentration of coffee mellow Body consists of these two senses, just like the change of alcohol thickness between a cup of pure water and yogurt, creamy strong and mellow coffee is not necessarily the best alcohol thickness of coffee, and lighter coffee is sometimes not a sign of insufficient alcohol thickness, the best alcohol thickness of coffee is still around with other coffee flavors.

6 . Flavor Flavor (010 points)

The flavor of coffee mainly comes from raw beans from different producing areas. Whether a good cup of coffee can really drink the flavor it should have, such as the mellow taste of mocha wine and the fermented taste, the grass flavor of Mantenin, the stone fruit flavor of Central American beans, and the jasmine lemon peel taste of Nayega, these special flavors are what we are after in tasting coffee, and this is the essence of really drinking "fine coffee". Whether a cup of coffee can really show the flavor characteristics of coffee producing areas can be measured from this item. Often, this flavor information can feedback the fit of coffee roasting process, and aroma coffee beans are suitable for shallow roasting, while grass flavor fermented flavor is suitable for deeper roasting.

7 . Yu Yun Aftertaste (0,10 points)

In the imported brewed coffee, after a few seconds, the throat swallows a small part of it, making the water vapor rush through the back of the upper jaw and into the nasal cavity. It leaves a smell like chocolate sweetness, even campfire or tobacco. The aftertaste may be like the irritating smell of cloves or turpentine, or even a combination of these smells. When the coffee beans are not fresh, the bad taste will appear in the aftertaste, and the fresh and clean coffee will have an aftertaste in the aftertaste. I wonder if you have ever tasted the unforgettable experience of the three-day and three-night rhyme around Liang for a long time. This is the taste of coffee.