Key points of World Coffee knowledge: introduction to SCAA Cup Test and explanation of Standard rules

According to SCAA standard, the baked beans for cup test should be medium baked (refer to SCAA baking color plate No. 55), and the baking time of cup test samples should be between 8 and 12 minutes. After baking, cool quickly and keep in a cool place. Allow to stand for at least 8 hours after baking, but cupping must be performed within 24 hours after baking. That is to say, the beans should be baked at 12 noon, and the cup test time should be between 8 p.m. that day and 12 noon the next day.

Usually baked beans should be cup tested within 15 minutes after grinding. If cup test cannot be carried out within 15 minutes, cover it with lid first, but it should not be placed for more than 30 minutes after grinding. Grind particle size: 70%-75% of the particles must pass through a U.S. Standard No. 20 sieve. Prepare 5 cups for each group to test uniformity. When grinding the sample in a cup, prepare 6 cups of equal weight, 1 cup for washing beans and 5 cups for cup testing.

8.25 g ground coffee + 150 ml of hot water at 93 ° C + standing for 3 to 5 minutes (usually 4 minutes)= optimal equilibrium extraction, according to SCAA research and established criteria. The weight of the coffee powder used can be adjusted appropriately according to the specific volume of the cup. If the cup volume is 180 ml of water, then 9.9 grams (about 10 grams) of coffee powder can be used. Break the cup to remove the residue. When the temperature of the coffee drops to 71 degrees Celsius, sip the cup test.

Source: Bolan Coffee College