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Decanting method: Brazilian Cupping
Infusion method for the sensory evaluation of coffee. In it, the tasters value and appreciate the coffee, since this method allows them to distinguish and know the different characteristics, evaluating qualities and/or defects.
To carry out this cupping, 3 to 5 cups of each coffee sample are normally used, in order to evaluate the uniformity of the sample (according to SCA protocol, there are 5 and can be up to 10).
How to do it?
Prepare the table by placing a glass of hot water and a napkin near each sample.
It measures 5-6 grams of coffee per 100ml. In all cups we must have the same measurements to be able to compare
Grind the coffee from each cup separately, purging the mill between samples using a small amount of the same coffee. The grinding point is medium coarse
Smell the coffee before wetting it to evaluate its fragrance.
Pour water at a temperature between 92 to 96ºC directly over the ground coffee beans making sure that all the particles are moistened and reach the edge of the cup.
Once the coffee is infused and after 4 minutes of resting, a kind of crust that forms on the surface is broken so that its aroma can be appreciated again.
Evaluate the taste by sipping the coffee in spoonfuls and with determination, you can get a general perception of the taste. each coffee (acidity, body...). It also evaluates the aftertaste, i.e. the duration of the positive characteristics. of the flavor remaining after tasting. (The coffee should be tasted at different temperatures, hot, warm, hot, warm, hot, hot, hot, hot, hot, hot, hot, hot, hot and room temperature as the coffee evolves).
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