How to Cup Kaffa Forest Geisha Village Geisha at Home? COE Scoring for Dry Aroma, Wet Aroma, Aftertaste, and Body

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How to Cup Kaffa Forest Geisha Village Geisha at Home? How to Evaluate COE Scores for Dry Aroma, Wet Aroma, Aftertaste, and Body?

So-called 'cupping' is like wine tasting - it objectively and comprehensively judges the sweetness, acidity, bitterness, aftertaste, aroma, and overall quality of coffee.

'Cupping' is actually conducted in coffee-producing countries and regions, serving as the most direct way to convey the unique flavors of coffee. When purchasing green coffee beans at origin, cupping should be performed to determine whether to buy.

Cupping Method

Here we introduce the 'DISCOVERY cupping method'.

1. Prepare Equipment

• 10g coffee beans × 3 cups

(Prepare coffee beans roasted just before the second crack. Grind using a FUJIROYAL coffee grinder, model R-202, at setting ⑥.)

• Same-sized glasses or containers × 3
• Hot water (100cc) × 3
• Cupping spoon

(If you don't have one, a tablespoon or regular spoon can be used as a substitute. Some friends find that tablespoons work very well!)

• Timer
• Water glass for cleaning cupping spoon

(The same cupping spoon will be used for 3 cups of coffee, so it should be cleaned between each use to prevent mixing flavors.)

• Cup for removed crust and spit coffee

(During cupping, coffee is held in the mouth to sense its flavor and aroma, then spit into the cup.)

*Why prepare 3 cups of the same coffee?

If cupping is done with only one cup, and if even one defective bean is found in the coffee beans, this coffee will not be scored. Therefore, for more accurate cupping, prepare 3 cups of each type of coffee.

Let's Start Cupping!

2. First, smell the aroma of the coffee grounds in the cup.

(In this process, when the coffee is in ground form, it's called "DRY"; when hot water is added, it's called "CRUST" - these are two different states.)

First, experience the "DRY" aroma.

Cover the cup with your hand, shake gently, and then smell the coffee aroma.

3. Add 100cc of hot water to each cup and time for 3 minutes with a timer.

During the timing, smell the "CRUST" aroma. Bring your nose as close as possible to the coffee and slowly inhale the aroma.

4. After 3 minutes, break the crust on the surface of the coffee with a cupping spoon.

To sense the coffee's aroma, keep your nose close to the coffee and insert the spoon to the bottom of the cup, stirring slowly and widely 3 times to break the coffee surface layer.

5. Use the cupping spoon to remove the crust and suspended coffee grounds from the liquid surface.

(If there are too many suspended coffee grounds, you might choke when inhaling, so try to remove them as much as possible.)

6. Gently scoop the liquid with a cupping spoon, put it in your mouth and inhale forcefully to make it atomize and spread in your mouth, then taste the coffee's sweetness, acidity, bitterness, aftertaste, body and mouthfeel, uniformity of quality, and flavor balance.

Atomizing it in your mouth makes it easier to judge the flavor.

Rest the cupping spoon against your lower front teeth, tilt slightly downward, and then inhale forcefully.

Because of the forceful inhalation, you might make whistling sounds like "beee—" or "shoo—."

7. Also observe flavor changes as it gradually cools.

Each degree of cooling reveals more characteristics of the coffee.

To understand coffee flavors,

To become skilled at inhalation,

Most importantly, repeat 'cupping' daily, remember various flavors, and make it a habit.

Coffee Expression

The following are expressions related to coffee.

A world quite similar to wine.

■ Aroma

Spicy, herbal, nutty, floral, caramel-like, vanilla-like, wine-like, fruity, grass-like, dry, astringent, earthy, over-fermented, burnt, smoky...

■ Acidity

Smooth, balanced, bright, refreshing, gentle, sweet, fruit-like, apple-like, lemon-like, citrus-like, peach-like, mango-like, yogurt-like, intense, stimulating, vinegar-like...

■ Body

Buttery, creamy, oily, delicate, silky, full-bodied, velvety, watery, light...

■ Aftertaste

Persistent, resonant, mild, distinct, sweet, disappears immediately, astringent residue...

■ Clean

Clean, impurity-free, transparent, cloudy...

By repeating 'cupping',

You can learn how to express the individual flavors and aromas that coffee possesses.

While cupping,

Enjoy the coffee and gradually try to express and interpret it.

This way, you should encounter coffee flavors and aromas that are slightly different from before.

(Cup of Excellence=COE)

When determining specialty coffees, the international competition also conducts 'cupping', with decisions made by both domestic and international judges.

Many people dislike coffee's acidity, but this acidity plays an important role in coffee evaluation. The sweetness often associated with coffee acidity is typically linked to high scores.

FrontStreet Coffee's Geisha Village Cupping Results:

Dry aroma: wine-like, apricot. Wet aroma: sweet orange juice sensation, jasmine flower, sweet peach, wine-like, pineapple, bright and rich. Slurping reveals citrus, tropical fruit aroma, ripe fruit, berry notes, citrus, light fermented wine aroma. Clear and bright acidity, smooth texture, grape, maple syrup, wild ginger flower, delicate fruit acidity, clean and balanced mouthfeel, with a lingering and lively fruity sweet aftertaste.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473