Coffee score table introduction of raw bean fractional cup meter

Introduction of Coffee grading

Lao he also revealed the general method of tasting coffee to the reporter of Chongqing Evening News. Lao he also said that these methods are accurate to specific figures, and ordinary coffee lovers only need to be able to roughly judge.

1. 8.25g ground coffee with dry fragrance, put it in 3 to 5 sample cups and smell it carefully. The dry fragrance indicates the freshness of the coffee.

2. Wet fragrance add 93 ℃ fresh boiled water of 150ml to the coffee powder, soak for 3 to 5 minutes, then smell it carefully. The fruit and spice flavor in the coffee will be felt at this stage. Generally speaking, the wet aroma of coffee is related to the producing area, variety and growing environment.

3. Take 6 to 8 milliliters of coffee with a silver-plated spoon that helps to dissipate heat quickly and inhale it hard and quickly so that it is evenly distributed on the surface of the tongue. Different areas of the tongue can capture the different characteristics of coffee, such as acidic coffee can produce a tingling on the tip of the tongue.

4. the steam step is carried out at the same time as the previous step. After adding hot water, part of the organic matter changes from liquid to gaseous state, which helps to identify the smell.

5. Huiyun will first contain the coffee for a few seconds, then swallow a small part, and then quickly send the water vapor left in the back palate into the nasal cavity. At this stage, you can feel the mixed aroma of various compounds, such as chocolate, clove, turpentine and so on.

6, mellowness is the final evaluation of the taste, the tongue gently across the mouth palate, through the feeling of oily, smooth degree, feel the mellowness of coffee, such as fiber, protein content and so on.

Characteristics of individual Coffee in different regions

Coffee from different producing areas also has some obvious characteristics, which were also revealed by Lao he yesterday.

Colombian coffee: stable quality and flavor, coffee soft and mellow; with slight acid to medium acid, suitable for the preparation of comprehensive coffee.

Brazilian coffee: slightly sour, slightly bitter, mild, is the representative of neutral coffee.

Italian coffee: coffee has a strong aroma and bitter taste, and a thin layer of coffee oil often appears on the surface.

Blue Mountain Coffee: coffee beans produced in the Blue Mountains of Jamaica above 2500 feet above sea level, supple, sweet, slightly sour, delicate flavor.

Manning coffee: produced in Indonesia, the flavor is fragrant, strong, bitter, the taste is quite strong, but supple without acid