Posted Thu Mar 31, 2011, 8:07am Subject: Re: Beginner's Guide to Cupping
I just try to help a bit. Answers Cupping protocol from SCAA;
Grind particle size should be slightly coarser than typically used for paper filter drip brewing, with 70% to 75% of the particles passing through a U.S. Standard size 20 mesh
At least 5 cups from each sample should be prepared to evaluate sample
Espresso and dark roast are cupped differently.
The purpose of this cupping protocol is the determination of the cupper’s perception of quality. The quality of specific flavor attributes is analyzed, and then drawing on the cupper’s previous experience, samples are rated on a numeric scale. The scores between samples can then be compared. Coffees that receive higher scores should be noticeably better than coffees that receive lower scores.
Sensory testing is done for three reasons: - To determine the actual sensory differences between samples - To describe the flavor of samples - To determine preference of products
I personally say, tasting is more related with memory than our sensor buds. So we need to develop our memory good to be able to describe more about our tasting experiences.
And more important, don't put too much thoughts, just enjoy your coffee, drinks and foods.
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