Did you know that the profession of “coffee connoisseur” exists? Yes Yes ! You can, if you wish, become a coffee tasting specialist. If you want to spend days testing, decoding, describing and evaluating coffee, we’ll see how at the end of this article. In the meantime, for those who are curious and passionate about coffee (who would like ‘coffee’ at home, why not), I will try to offer you at best what is called cupping, or coffee tasting.
What is cupping used?
Coffee cupping, also known as “Brazilian tasting“, is one of the most important steps in a coffee’s life. Although all stages must be taken care of, from cultivation to service in the cafe, including roasting … Cupping is an essential step so as not to disappoint its customers.
Whether in the well-established industrial coffee market, or even in the specially coffee side, cupping is a must. Of course, the processes can vary, as well as the quality standards, which are clearly not the same for all market players. We will also see that cupping does not necessarily have the same goals depending on the group of coffee in question.
Cupping will make it possible to distinguish between aromas and flavors in order to be able to describe the coffee more accurately to customers (professional or individual). But also and above all, Brazilian tasting will prevent reselling coffee that does not meet our company’s standards, or even worse, selling bad coffee to its customers. So it can happen that coffee is rejected.
One of the main goals of cupping for manufacturers is to discover defects that can affect the taste of coffee by consumers. Thus, some batches of coffee may have undergone poor post-harvest handling (too long fermentation, improper storage, etc.) which encourages problems with coffee taste.
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Cupping also allows you to take the time to compare several types of coffee, and to give each one of them certain aromatic and flavor characteristics. Thus, the end customer will be able to get an overview of what to expect in the mouth just by reading the information written on the packaging or product sheet.
Although some coffee consumers in France do not know everything that can be hidden in a cup, an increasing number of lovers of good coffee are asking to know the taste characteristics of the coffee they buy. You may be one of them if you are reading this article. You like to know where your coffee is coming from, but also what to expect once your coffee is served, which is perfectly normal, especially if you already know your preference.
Without cupping, it would be difficult to describe the aromatic and taste notes directly to the client as accurately as possible, as well as body and balance.
The coffee can be brewed in a cup in order to give it a rating. This makes it possible to compare the quality and taste of different types of coffee. Each actor can define their own rating system. But when it comes to coffee quality, the standard to follow is that of the Specially Coffee Association (SCA).
It is a global association involved in the quality development of specially coffee around the world. Thus, the best coffee in the world gets a score between 80 and 100.
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