Definition of Fine Coffee Cup Test Grade-American Fine Coffee Association

Definition of Fine Coffee Cup Test Grade-American Fine Coffee Association

Three taste threshold tests refer to the identification of sour, sweet and salty tastes. One of them is to find out which of the nine cups of water are sweet, sour and salty, and the other is to identify the three concentration levels in each of the three cups of sour, sweet and salty. One item is three flavors, three grades, that is, nine solutions, which are mixed with each other, and then there are eight cups of mixed solution. Let you point out what flavors are in these 8 cups of solution and what concentration level they are (it may be a mixture of two flavors or three flavors).

The five-item triangular cup test is five rounds, with six groups per round. There are 3 cups in each group, of which 2 cups are the same and 1 cup is different. Find out which cup is different. There can be at most one wrong group in each round of 6 groups. During the exam, the lights will be turned off, only the red light will be turned on, and candidates will not be allowed to observe the coffee powder through the color.

One raw bean grading test is a 20-minute group, a total of three groups, to select raw beans, pick out all kinds of defective beans specified by SCAA, and explain what kind of defects, calculate the number of defects, and judge whether it is fine coffee or non-premium coffee according to the defects.

Raw bean grading, this door is also the lowest pass rate. Because we have to pick out all the SCAA-compliant defects in the 350g sample within 20 minutes, sort them, and then fill out the examination papers, time is still very tight. If you don't often pick raw beans and learn the grading standards of SCAA, it is really difficult. We usually pick beans for some defects are too harsh, in fact, does not belong to the type of defects stipulated by SCAA. And some defects are really difficult to judge, need a certain amount of experience. It is recommended to read SCAA's manual of raw bean defects, be proficient in 6 kinds of first-class defects and 10 kinds of second-class defects, and keep in mind the number of defects in each. Only in this way can we have enough time. SCAA stipulates that the number of defects in 350g samples of boutique coffee can not exceed 5, among which there can be no one kind of defects. Some people mistakenly think that five defects refers to no more than five defective beans in 350 grams of raw beans. In fact, for each type of defect, there is a corresponding regulation for the calculation of defect points. For example, some defects 5 defective beans can be regarded as a point, and some defects 10 defective beans can be regarded as a point. Among the 350 grams of samples, if the distribution of defective beans is very coincidental, if more than 90 defective beans are selected, there is still a chance to be regarded as fine coffee.