The cup test method for the determination of coffee products

How can coffee merchants buy a large number of coffee products in a short time? That is to use the cup test (cupping). On the other hand, the three most important criteria for determining quality by cup test are Aroma, Body and Flavor. It is easy to drink coffee powder in the traditional cup process, so it needs to be cooked and prepared. The way to make the cup is roughly as follows: put the fresh roasted and immediately ground quantitative coffee powder into the mouth short cup, first rub its flavor and Dry Fragrance through the nose, then use the boiling water of about 95 degrees C, set the number, and then use spoon powder to pour into the bottom of the cup at the same time to watch the Wet Aroma from the rising steamer. Place this cup for 3-5 minutes and then mix it with a long spoon to mix and evaluate the aroma and strength of the steamed pan. Then the coffee grounds floating on the surface are lifted off, and then the coffee liquid without any residue is picked up with a spoon and sipped into the mouth, so that the coffee liquid is dispersed to the mouth. Do not swallow it hastily, let the coffee flow in the mouth and feel the consistency of the tongue, whether the taste is still strong before swallowing the throat, and the tongue slips onto the mouth to feel the taste and taste. At the same time, the original taste of the coffee stays in the mouth for 3-5 seconds and then spits out, and whether the taste is preserved, or even sweet. Then according to the three main criteria according to Aroma, taste (Body) and taste (Flavor) to order coffee products.