How to identify the quality of coffee beans? what is the cup test? Q professional baristas coffee bean quality
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.
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Using the method of hot extraction to make the difference between chilled, cold bubbles and ice droplets. Italian spelling of containers containing coffee liquid
The difference between using Hot extraction method to make chilled Coffee, Cold Bubble and Ice droplets using Hot extraction method to make chilled coffee ice coffee refers to coffee powder quickly extracted with hot water, then added with ice or a cold drink coffee after rapid cooling, which takes about 2 to 3 minutes to make. Using cold extraction to make cold-soaked coffee Cold Brew refers to coffee extracted by soaking coffee powder in cold water less than 5 ℃ for a long time, about
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Classification and causes of defective beans in SCAA Coffee SCAA level: Italian mixed beans with secondary defects
CAA level: whole sour bean is a first-level defect; one whole sour bean = a complete defect name: local sour bean SCAA level: local sour bean is a secondary defect; less than half of a bean is sour bean, 3 beans = 1 complete defect cause: agriculture and treatment. Sour beans are caused by fermentation, and they are contaminated by microorganisms in many places in the process of harvest and treatment.
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