HOW TO PROPERLY EVALUATE COFFEE
The magic power that comes with the art of mastering coffee cupping would rather be felt than explained; it is now ceremonial for “Coffee tasters” or “Master tasters" to perform this rite of Coffee cupping.
Not familiar with the term coffee cupping?
It’s a fancy way of saying “tasting,” in the coffee world, it is a way to determine the quality of coffees and examine their aromas, acidity, sweetness, and flavor. The good news is this: you can also master the art of appreciating coffee and its worth simply by practicing these tips below.
Areas to Analyze When Evaluating the Quality of a Good Cup of Coffee
- THE AROMA OF COFFEE.
The aroma of coffee is evaluated using your nose; there are different aromas of coffee such as chocolate, flowery, fruity, spicy, nutty, spicy and smoky. Aromas of coffees are named based on where they were grown, how they were processed and roasted. Coffee that has been processed poorly may be unpleasant or stale in aroma.
- THE COFFEE BODY.
Also known as the mouth feel, it refers to the texture and feel of the coffee in one’s mouth. There are different varieties or feel of coffee such as light-medium, medium, and medium-heavy, to feel the weight of coffee try sipping two different coffees at the same time. Let a sip of best coffee Boston stay on your tongue.
- THE ACIDITY OF COFFEE.
The acidity of coffees can either be high or low. Coffees with low amount of acid are considered mild, while those with high amounts of acidities are often believed to be fruity. These coffees based on their acidity are of superior quality. The trick about the acidity of coffees is to take note of coffee with an extreme level of acidity or that is entirely flat.
- THE FLAVOR OF COFFEE.
The flavor of coffee may be sweet, sour, bitter or a mixture of the trio. However, when the coffee hits your tongue, bear in mind that the method of processing the coffee has a significant effect on its overall flavor.
- THE FINISH.
The “finish” or “aftertaste” of coffee is experienced after you swallow a sip of the brew. Aftertaste may be very dry and light or may be quite sweet, quick and develops in the finish. The finish could turn out to be fruity or spicy notes, or perhaps caramel or chocolate.
What do you notice?
Try out these tips next time you stop by Thinking Cup. You’re a step halfway to becoming a professional coffee cupping by applying these tips.
Master the act at Thinking Cup.