our industry is multidisciplinary and international; it is important to maintain clear means of communication, as well as a mutual understanding of quality standards. here follows a translation of our article “tasting basics: how to set up & run a great tasting experience” into Spanish in the hope that our Spanish-speaking colleagues will enjoy this article and the information it contains.
our industry is multidisciplinary and international; it is important to maintain the means of communication as well as a mutual understanding of quality standards. Below is a translation of our article “Suction Cup Basics: How to Set Up & run a great tasting experience” into English with the goal that our Spanish-speaking colleagues can enjoy and use this information.
Reading: Catacion de cafe
tasting procedures and protocols
in the coffee industry, cuppings are the more or less standardized way to perform a sensory evaluation of coffee. It is possible to determine the quality of a coffee by evaluating the aromas and flavors. this process also allows us to determine the success of a roast, and/or the presence of sensory defects. Cupping is an essential component of coffee bean transactions as well as roasted coffee. With these tools and procedures, members of the coffee community can discuss product quality throughout the supply chain.
The following is our comprehensive guide to preparing for and participating in a successful cupping:
See also: Pantah Style: A Buell Cyclone café racer by Foundry
See also: 16 beneficios y propiedades del café verde
See also: Cà phê giảm cân Go Coffee chính hãng Matxi Corp
materials:
- a scale
- preferably one that measures to 0.1g accurately
- sca protocols: 8.25g coffee to 150ml water, or approximately a 1:18 ratio; grind after weighing. these measurements become 0.55 g / 1 ml or 1.63g / 1 fl. ounces
- a mill
- uses a standardized grind. the ideal situation would be a mill dedicated exclusively to cupping, whose setting is fixed.
- sca protocol: 70 – 65% of ground coffee must pass through a #20 sieve
- water
- freshly boiled
- filtered water provides better cupping results
- according to sca protocols:
- water must be clean/fresh, free of odors, transparent in color, with 0 ppm chlorine
- ideal parameters: 150 ppm tds, 4 points/68 ppm calcium, 40 ppm total alkalinity, 7.0 ph, 10 ppm sodium
- acceptable parameters: 75 – 250 ppm tds, 1-5 points (17 – 85 ppm) calcium, 6.5 – 7.5 ph
- 92.2º – 94.4º c or 200º f (+/- 2º f)
- teapot
- to serve the water
- cups
- according to sca protocols: 5 cups of coffee per sample, 207-266 ml or 7-9 fl oz capacity. the diameter of the top must measure between 76-89 mm (3-3.5 in), and they must have caps.
- for a simpler cupping, 2-3 cups may be enough.
- there should be cups for rinsing, preferably one at each station
- spoons
- to taste, they should be wide and shallow, more like a soup spoon than a teaspoon
- stopwatch – at least one
- towels – in case there is a spill, to dry spoons, etc.
- enough table space
- sca requirements: 10 sq ft (1 square meter) for every 6 people at a fixed table
- room cannot be smaller than 10 square meters (110 square feet)
- there must be a minimum of 90 cm (36 in) space around the table
- there should be a 1.5 m (60 in) radius between tables if there are multiple tables
- pencils or pens, cupping forms
- spittoon or some acceptable receptacle for spitting.
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- when weighing coffee, keep in mind that the proportion indicated by the sca is coffee to water and has nothing to do with cup capacity.
- ground coffee will displace some water: for example, 11.5g of coffee in a cup with a 200ml capacity displaces approximately 15ml of space. therefore, the water being added to the cup is closer to 185 ml than the desired 200 ml.
- sca roasting protocols include:
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- duration of roasting between 8 and 12 minutes. must occur 8 – 24 hours before cupping.
- The level or color of roast is measured between 30 minutes and 4 hours after roasting the coffee, using ground coffee according to the sca standards (sca standard grind for cupping), at room temperature. the measure must (delete from) comply with the following specifications, with a tolerance of only ± 1.0 units: agtron “gourmet”: 63.0 / agtron “commercial”: 48.0 / colortrack: 62.0 / probat colorette 3b: 96.0
- not everyone adheres to the sca’s color suggestions. each taster must find the level of roast that best matches their cupping interests, keeping in mind that too light a roast may fail to sufficiently develop the aromatic compounds and that too dark a roast can mask flavors and hide defects.
- the order of the coffees in the cupping can affect the results.
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- context can influence the perception of quality, so in some cases a completely random table is not ideal.
- judgment must be exercised, taking into account the purpose of the cupping and the effect that strong flavors may have on the palate (for example, roast level, acidity or bitterness).
- Some tasters prefer to evaluate a coffee without knowing any details about the sample. in these cases, a code and key must be made beforehand to avoid confusion. using a randomly generated alphanumeric code can alleviate the influence of the taster’s preconceptions.
- Some tasters want to see samples of ground, roasted or graded coffee. these visual samples can impact the opinion of the taster, but they can also present information about the level of roasting or the preparation of the green bean. therefore, they can be implemented depending on the tasters and the host.
- it is advisable to avoid strong odors and foods with strong or spicy flavors before tasting. salt, fat, sweet and sour flavors all negatively impact the palate.
- Tasting takes time. It is estimated that it takes 10-15 minutes to grind the coffee, and 20-30 minutes to heat water in large kettles. a typical recruitment can take at least an hour from start to finish, especially if there is discussion after the assessment.
- grind coffee immediately before cupping; if you want to grind beforehand, cover the cups to preserve the aromatic properties. Before grinding the coffee sample, grind some beans to remove residue from other coffees in the grinder.
- evaluate the fragrance of the ground coffee.
- pour water into the cups (92.2º – 94.4º c or 200º f (+/- 2º f)) and start the timer
- wait 4 minutes before “breaking the top layer” of the cup
- using a spoon, pushing against the layer of coffee that has formed on the surface of the cup.
- rinse the spoon between each cup.
- “Breaking the layer” releases aromas trapped under the layer of ground coffee.
- make sure all the coffee grounds are dispersed and only a slight light-colored foam remains on the surface.
- Scramble the foam from the surface of the cup with one or two spoons. be careful not to disturb the ground coffee in the bottom of the cup.
- Let the coffee cool down. it is common to wait until reaching a temperature of at least 75o c, generally it takes 10 or 15 minutes to reach this temperature. using the stopwatch helps the taster decide when it is okay to start the evaluation of the liquor. testing the coffee several times while it is still cooling allows one to see the changes associated with temperature and extraction, and this can provide more information about the character of the coffee.
- slurping coffee as you taste it has become part of the norm. Breathing in air has several benefits:
- It cools the coffee down a bit before it hits the palate.
- it may be easier to identify complex flavors when oxygen is incorporated.
- allows the coffee to cover the entire palate at once.
- It is suggested to spit out the liquor, as excess caffeine can be unpleasant and affect the ability to evaluate samples.
- It is beneficial to record your impressions and scores during the cupping, an evaluation form is commonly used.
- Coffee is rated on a 100-point scale with the following ranges:
- < 69.9 = default
- 70 79.9 = commercial grade
- 80+ = specialty coffee
- 90+ = superior brown
- group discussions can help calibrate the group of tasters. it is acceptable to return to a cup to taste the coffee again, this time with the comments of other cuppers in mind.
- tasters prefer to use rooms free of distractions. In extreme cases, some tasters use controlled environments, but a calm, aroma-free environment is sufficient in most cases.
- You should wait until the cupping is complete before starting the discussion, to avoid influencing the evaluation of others.
- The spread of disease should not be tolerated on the cupping table. if a taster is sick, he should not participate, as it may harm the health of others. in some cases it is acceptable to use a second spoon, a new spoon for each cup, or to taste only a specific cup at each station. In any case, the sick taster should always ask permission from the rest of the group before proceeding with the tasting.
- As an act of courtesy, keep your spoon, spit cup, pencil and paper, and other personal belongings within reach or within your control. If possible, avoid leaving your spittoon and spoon unattended. it may also be frowned upon to put your spoon in or near the spittoon. Being aware of your surroundings and your colleagues helps pace the room and allows coffees to be fairly evaluated.
See also: Pantah Style: A Buell Cyclone café racer by Foundry
See also: 16 beneficios y propiedades del café verde
See also: Cà phê giảm cân Go Coffee chính hãng Matxi Corp
tag
See also: Pantah Style: A Buell Cyclone café racer by Foundry
See also: 16 beneficios y propiedades del café verde
See also: Cà phê giảm cân Go Coffee chính hãng Matxi Corp
- Coffee is rated on a 100-point scale with the following ranges:
See also: Pantah Style: A Buell Cyclone café racer by Foundry
See also: 16 beneficios y propiedades del café verde
See also: Cà phê giảm cân Go Coffee chính hãng Matxi Corp
making/executing
See also: Pantah Style: A Buell Cyclone café racer by Foundry
See also: 16 beneficios y propiedades del café verde
See also: Cà phê giảm cân Go Coffee chính hãng Matxi Corp
See also: Pantah Style: A Buell Cyclone café racer by Foundry
See also: 16 beneficios y propiedades del café verde
See also: Cà phê giảm cân Go Coffee chính hãng Matxi Corp
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See also: Pantah Style: A Buell Cyclone café racer by Foundry
See also: 16 beneficios y propiedades del café verde
See also: Cà phê giảm cân Go Coffee chính hãng Matxi Corp
See also: Pantah Style: A Buell Cyclone café racer by Foundry
See also: 16 beneficios y propiedades del café verde
See also: Cà phê giảm cân Go Coffee chính hãng Matxi Corp
- when weighing coffee, keep in mind that the proportion indicated by the sca is coffee to water and has nothing to do with cup capacity.
See also: Pantah Style: A Buell Cyclone café racer by Foundry
See also: 16 beneficios y propiedades del café verde
See also: Cà phê giảm cân Go Coffee chính hãng Matxi Corp
Tips for preparing a tasting:
- sca requirements: 10 sq ft (1 square meter) for every 6 people at a fixed table
- water must be clean/fresh, free of odors, transparent in color, with 0 ppm chlorine
