Cupping materials and utensils group Shuo coffee at home to play hand brewed coffee coffee identification

Everyone Can Be a Coffee Appraiser Studying at home is so convenient~ Material package group HARIO Kasuya Tetsu Cup Measuring Bowl KCB-260-B AKIRAKOKI pure titanium cup measuring spoon TIMEMORE Chestnut c2 Hand Grinder Upgrade staff Upgrade the hand grinder to electric AKIRA Super M-520 Electric Grinder What is cupping What is cupping? Cupping can be said to use scientific methods to identify the flavor and characteristics of different coffees. We often say that cupping is very similar to wine tasting. When tasting, you need to let the air come into contact with your lips to bring out the layering of flavors and aromas. Feel the taste through the taste buds and then smell the aroma through the olfactory system behind the nasal cavity. When drinking, use a cupping spoon to pick up and take a big sip. This way, the flavor and aroma of coffee can enter the mouth more directly and spread to the nasal cavity. Precautions 1. Powder-to-water ratio: The official recommended cupping extraction ratio is 1:18.18, and 11 grams of coffee powder should be poured into about 200ml of water. 2. Grinding degree: It is slightly coarser than the fineness of hand poured coffee, and 70-75% of the coffee powder can be sieved through the US No. 20 standard sieve. 3. Water temperature: should be between 92 and 24 degrees. 4. Time: Soak for 3-5 minutes. step Weigh five cups of each coffee, grind them individually, and score the dry aroma Inject water for wet aroma scoring After soaking for 3 to 5 minutes, carry out slag breaking and slag removal When the temperature drops to 71°C, perform high-temperature sipping scoring When the temperature drops to 38°C, perform a medium-temperature sip score When the temperature drops to 21°C, perform low temperature sipping score