Cupping Score for Coffee
Coffee cupping is the way of evaluating coffee beans Indonesia according to their taste and aroma based on certain standards set by the SCA. The purpose is to classify the beans flavour profiles for buyers to assess before purchasing.
How this works is through several steps, starting by roasting the green coffee beans Indonesia, which should be done in less than 8 minutes and no more than 12 minutes to avoid scorching or tipping. And then proceed with air-cooling the beans, and when reaching room temperature, they should be let rest for a minimum of 8 hours in airtight containers or non-permeable bags before sampling.
After roasting and before anything else, the roasted beans should be visually inspected for roast color. Inspection by visuals is then marked on the evaluation sheet and can be used as a reference when rating specific flavor attributes.
When grinding, it should be no more than 15 minutes before the coffee grounds are infused with water. The grind size should be slightly coarser than typically used for paper filter drip brewing. And within 15 minutes after grinding, the dry fragrance should be evaluated by sniffing them for the first fragrance/aroma score.
Clean, non-distilled, odor-free water should be used for infusing the coffee grounds, brought to approximately 200 degrees Fahrenheit, which will allow for proper extraction of all flavor compounds. After the coffee grounds are infused with water, the second score for fragrance/aroma can be made based on wet evaluation.
Allow it to steep for 3-4 minutes, then gently take a spoon to break the top layer of the coffee otherwise known as the ‘crust’ and inhale the grounds to evaluate. This step will release a large number of volatile compounds.
After 10 minutes from infusion, the coffee liquid can now be evaluated for flavor and aftertaste scoring. As it keeps on cooling, the evaluation also continuously be made based on the acidity, body, and balance of the coffee. When the temperature reached below 100 degrees Fahrenheit, the sweetness, uniformity, and clean cup attributes are judged per individual cup. And finally, at 70 degrees Fahrenheit, all evaluation is finished and the overall score is determined by the cupper based on all attributes.
After all the parameters have been assessed, the final score is finally reached and eventually determines the classification for the coffee beans Indonesia. The Specialty grade or grade 1 is the highest grade, and is a term used for coffee beans Indonesia that have a score of over 80 out of a 100 scale. No primary defects should found on this grade. The beans must possess at least one distinct attribute in the body, flavor, aroma, or acidity when cupping, and must be free of faults and “Quakers” (unripe/poorly roasted beans).
Premium grade of grade 2 is the second highest grade. This grade is often the coffee that you usually drink, with the same criteria as the Specialty grade except it is allowed a maximum of 3 Quakers and 0-8 defects. Next up is grade 3 or usually called the Exchange grade coffee beans Indonesia. Having no more than 9-23 full defects, these coffee beans Indonesia are not allowed to have cup faults with a maximum of 5 Quakers. The Exchange grade coffee beans Indonesia are usually the ones sold at the supermarket.
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