SCAA and CoE coffee cup test common factors-Vietnam coffee common brand pictures
Common factors in SCAA and CoE coffee cup testing-pictures of common brands of Vietnamese coffee
Dry fragrance and wet fragrance are no longer included in the total score, and the cleanliness is scored more strictly. The flavor of aged beans caused by storage will affect the score of cleanliness; sweetness will also open the difference in scores, because COE believes that high sweetness represents the altitude of coffee, and high sweetness will appear only when planting, harvesting and handling are excellent, and high sweetness should be rewarded. The thickness of alcohol is changed to taste, and the taste is evaluated not only on the thickness of alcohol, but also on whether it is smooth and astringent. For the evaluation of flavor, we can refer to the new flavor wheel to make a more accurate evaluation.
First of all, grind the roasted coffee moderately, put 10 grams into the cup and inject 150 milliliters of hot water. The roasting degree of coffee is about 65% of the value of "caramelization tester" (commonly used terms for coffee), which is about the degree of "cinnamon roasting" (light or moderate roasting in the United States). "Agtron" is the main roasting index used in the United States, measuring the roasting degree with a special colorimeter.
Coffee cup testing is not only a professional skill, a profession, but also a pleasure. Therefore, we can do it at work, in class, in formal activities, at home, on leisurely occasions, or communicate with friends.
With the development of boutique coffee in the world, the quality of boutique coffee is constantly improving, and people's views on boutique coffee are constantly changing. COE will make important adjustments next year, and the scoring table of COE will also be adjusted accordingly. The advent of boutique coffee can not only stagnate with the times, but also means backwardness.
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