Coffee Cupping Guide

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cold coffee salesCoffee Cupping Guide

Unprecedented Peaks In Cold Coffee Sales – Is Specialty Coffee On The Same Track?
Unprecedented peaks in cold coffee sales— is specialty coffee on the same track? Globally, an increasing number of consumers are gravitating towards cold coffee beverages—a trend that's not just a seasonal fling but a year-round preference. This shift in consumer habits is evidenced by Starbucks' third-quarter financial report for 2023, which revealed that a striking 75% of its U.S. sales now come from cold beverages. This surge isn't restricted to Starbucks alone; other major coffee chains are witnessing a similar upswing …
milk is best for latte artCoffee Cupping Guide

What Type Of Milk Is Best For Latte Art?
What type of milk is best for latte art? Globally, milk-based coffee drinks such as flat whites, lattes, and cappuccinos are immensely popular, with cow's milk being the core ingredient in about 91% of coffee beverages in 2020. However, there's a noticeable shift towards plant-based alternatives gaining ground. The allure of these beverages isn't just in their creamy richness or inherent sweetness; it's also the visual and sensory delight of latte art. The intricate designs rendered in velvety microfoam not …
Milk Based CoffeeCoffee Cupping Guide

Mastering The Art Of Roast Milk Based Coffee Beverages
Mastering The Art Of Roast Milk Based Coffee Beverages The allure of milk based coffee beverages like flat whites, lattes, and cappuccinos is undeniable in cafés worldwide. Reflecting their popularity, 2020 statistics from Project Café USA highlight the latte as the favorite in the UK and a top contender in US coffee shops. In response to this trend, coffee professionals are increasingly curating roast profiles specifically for milk-infused drinks. These specialized profiles are designed to bring out the best in the …
Manual Espresso MachinesCoffee Cupping Guide

Manual Espresso Machines: The Art of Crafting the Ideal Shot
Manual Espresso Machines: The Art of Crafting the Ideal Shot. The crafting of espresso is frequently associated with automatic machines, which utilize integrated boilers and pumps to push water through the coffee "puck," yielding that rich, concentrated espresso shot. These automated systems are a mainstay in coffee shops worldwide, offering both high-quality beverages and efficient service. However, the steep price of top-tier espresso machines can be prohibitive for home enthusiasts. Moreover, budget-friendly home espresso machines often fall short of delivering satisfactory results, …
Espresso PressureCoffee Cupping Guide

Demystifying Espresso Pressure: How Many Bars Make Ideal Espresso?
For espresso fanatics, analyzing the optimal Espresso Pressure extraction is a vital part of brewing the perfect shot. The pressure applied during the brewing process, measured in bars, has a significant impact on the flavor, texture, and quality of espresso. But how many bars of pressure unlocks the ideal espresso? Join Helena Coffee in shedding light on optimal pressure levels and other factors that influence espresso perfection. What is the Espresso pressure? Espresso machines use pressure, generated by the machine’s pump and …
Body Attributes - SCA Cupping Form - Helena Coffee VietnamCoffee Cupping Guide

Body Attributes – SCA Cupping Form
Body Attributes – SCA Cupping Form​​​​​​​​​ – This article is part of a group of posts that explain the ten sensory attributes of the SCA Cupping Form (or SCA Arabica Cupping Form) based on knowledge from the book Sensory Science. A person who is familiar with coffee tasting will not find any concept related to "body" in coffee flavor circles (this is logical since "body" is not part of the taste). The WCR Sensory Lexicon also did not shed light on this concept, instead in "The …
Acidity Properties - SCA Cupping Form - Helena Coffee VietnamCoffee Cupping Guide

Acidity Properties – SCA Cupping Form
Acidity Properties – SCA Cupping Form​​​​​​​​​ – This article is part of a group of posts that explain the ten sensory attributes of the SCA Cupping Form (or SCA Arabica Cupping Form) based on knowledge from the book Sensory Science. The intensity of acidity in coffee, objectively described by Cupper from low to high – on an intensity scale in cupping samples, is associated with the recognition of sensory impressions related to the characteristics of sourness. It should be emphasized that this scale is only a …
Aftertaste Properties - SCA Cupping Form - Helena Coffee VietnamCoffee Cupping Guide

Aftertaste Properties – SCA Cupping Form
Aftertaste Properties – SCA Cupping Form​​​​​​​​​ – This article is part of a group of posts that explain the ten sensory attributes of the SCA Cupping Form (or SCA Arabica Cupping Form) based on knowledge from the book Sensory Science. Following the Flavor Properties Aftertaste, defined in the cupping technique as the combined sensation of basic tastes and scents remaining after coffee leaves the mouth, either through swallowing or spitting. When cupping, the cupper usually spits coffee after holding it in his mouth for a short time, then …
Flavor Properties - SCA Cupping Form - Helena Coffee VietnamCoffee Cupping Guide

Flavor Properties – SCA Cupping Form
Flavor Properties – SCA Cupping Form​​​​​​​​​ – This article is part of a group of posts that explain the ten sensory attributes of the SCA Cupping Form (or SCA Arabica Cupping Form) based on knowledge from the book Sensory Science. In cupping, the flavor is defined as the combined perception of basic taste attributes (including sweet, sour, salty, bitter, and umami) and aroma qualities. To evaluate the taste (and all subsequent properties), brewed coffee is tasted with a spoon. Most cupper puff coffee while sipping, which …
Fragrance/Aroma Properties - SCA Cupping Form - Helena Coffee VietnamCoffee Cupping Guide

Fragrance/Aroma Properties – SCA Cupping Form
Fragrance/Aroma Properties – SCA Cupping Form​​​​​​​​​ – This article is part of a group of posts that explain the ten sensory attributes of the SCA Cupping Form (or SCA Arabica Cupping Form) based on knowledge from the book Sensory Science. For cupping, Fragrance is defined as the smell of ground coffee when it is still dry (before pouring water), and Aroma is described as the smell of coffee when the water has been added during the tasting (wet scent). [caption id="" align="aligncenter" width="2000"] Fragrance/Aroma attributes on the …
Balance Properties - SCA Cupping Form - Helena Coffee VietnamCoffee Cupping Guide

Balance Properties – SCA Cupping Form
Balance Properties – SCA Cupping Form​​​​​​​​​ – This article is part of a group of posts that explain the ten sensory attributes of the SCA Cupping Form (or SCA Arabica Cupping Form) based on knowledge from the book Sensory Science. In cupping, Balance refers to the relationship between the four previous types of attributes: Flavor, Aftertaste, Acidity, and Body. Ideally, these four attributes are present at a harmonious level. If a particular attribute is severely or noticeably missing or dominant, coffee will be considered "unbalanced." However, …
Sweetness Attribute - SCA Cupping Form​ - Helena Coffee VietnamCoffee Cupping Guide

Sweetness Attribute – SCA Cupping Form​
Sweetness Attributes - SCA Cupping Form​​​​​​​​​ - This article is part of a group of posts that explain the ten sensory attributes of the SCA Cupping Form (or SCA Arabica Cupping Form) based on knowledge from the book Sensory Science. In terms of sensory science, Sweetness or "sweetness" in coffee is not an "objective" attribute but the product of a complex impression caused by aroma, not by any dissolved sugar. Therefore, in cupping, Sweetness is very firmly defined by the SCA as the …