Knowing a little about cupping makes it easier to drink a perfect cup of coffee

To taste the deliciousness of a cup of coffee, insiders will first go through a set of "cupping" processes. First, divide the coffee beans into cups of the same size, grind them into powder, add hot water and brew for 4 minutes to remove the coffee grounds floating on the top. The last step is to sip, suck a small sip of coffee into the mouth, and carefully experience the taste and aroma of the coffee.

This professional approach is indeed different from tasting coffee at home or in a cafe.

Lowering your head and putting your nose close to the coffee cup and smelling it carefully is the most basic way to understand the essence of a cup of coffee.

Coffee cup testing is a science. First, the coffee beans are packaged, and the size and capacity of each cup must be exactly the same. Then the coffee beans are ground into coffee powder, and hot water is added to brew for 4 minutes. Two spoons are used to remove the floating residue on the surface. The last step is to sip; take a light sip, and it is not that easy to make this sound.

A small amount of coffee is inhaled instantly, and the mouth is filled with the aroma of coffee. In these few seconds, the cupper's ability to grasp the characteristics of coffee quickly, fiercely and accurately is tested.

In fact, coffee cupping is mainly used to evaluate the quality of coffee beans, as a criterion for whether to purchase green coffee beans. Therefore, major roasters have their own preferences and standard processes. The main job of the cupper is to determine whether the taste of each cup of coffee meets the requirements.

It is said that during the busiest period, a cup tester may drink 600 cups a day. However, you don’t have to swallow all of them.

Coffee cupping experts say, “Cupping needs to be very precise, just like a chemistry experiment. The amount of coffee, roasting and water are the same, and the environment is controlled. We hope to eliminate all factors of variation. The only thing we pursue is the difference in the coffee itself.”

In order to distinguish the subtle differences in essence, cuppers do not allow ambiguity in the words they use when commenting on coffee, and they strive for word-by-word precision.

The cupping expert said, “Cupping can help us find the aroma and flavor, which are divided into two parts. We also need to evaluate the overall taste, the acidity, structure and aftertaste of the coffee.”

Cup testers use their expertise to evaluate a cup of coffee, but apart from this set of criteria, the so-called good coffee actually needs to be felt with the heart. In other words, a perfect cup of coffee is not entirely a scientific judgment, but also contains philosophical implications. Therefore, the perfect coffee varies from person to person.

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