Coffee Basics: What Characteristics Are Evaluated in Coffee Cupping? How Is Scoring Done?
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FrontStreet Coffee Brief Introduction to Cupping?
Aroma
The intensity of the aroma when brewing coffee;
Body
The weight sensation of the coffee liquid in the mouth;
Flavor
The taste of the coffee as it enters the mouth;
Acidity
Whether the coffee's acidity is bright, lively, sharp, or dull;
Sweetness
The intensity of sweetness left when the coffee liquid is swirled in the mouth;
Aftertaste
The flavor and aroma remaining after the coffee liquid is tasted in the mouth and expelled.
Professional organizations like SCAA (Specialty Coffee Association of America) and COE (Cup of Excellence, translated into Chinese as "超凡一杯" or "卓越杯") have more detailed cupping forms. In addition to the above-mentioned aroma, body, flavor, acidity, sweetness, and aftertaste, they also evaluate and score items such as "fragrance," "uniformity," "clean cup," "mouth feel," "overall," "taint," and "fault."
Important Notice :
前街咖啡 FrontStreet Coffee has moved to new addredd:
FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou
Tel:020 38364473
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What Preparation Steps Are Needed Before Coffee Cupping? What Are the Cupping Steps?
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