Cupping

Vietnamese Coffee Exporter
World Of Coffee AthensCoffee Daily News

The World of Coffee Athens 2024: Experience The Pinnacle Of Coffee In Athens
The World Of Coffee Athens: This year's premier event by the Specialty Coffee Association, the European World of Coffee (WoC) trade show, is set to dazzle in Athens, Greece, from June 22 to 24. Renowned as one of the most significant and thrilling gatherings in the global coffee sphere, it annually features multiple World Coffee Championships. Complementing the WoC Athens, the event calendar also includes an annual edition in Dubai and, marking a first, WoC Asia in Busan, South Korea, from …
Specialty Coffee TastingChocolate

Has The Elaboration Of Specialty Coffee Tasting Notes Become Excessive?
Specialty Coffee Tasting: More than 800 volatile aromatic compounds have been identified in coffee, opening up endless possibilities in terms of flavor and texture. In 2017, World Coffee Research published the second edition of its Sensory Lexicon, which identifies 110 flavor, aroma and texture properties in coffee . They range from some traditional tasting notes, such as chocolate and brown sugar, to less conventional flavors, such as pineapple and fermented flavor. Tasting notes play an important role in specialty coffee tasting. Not only do …
Raw CoffeeCoffee Daily News

What is Raw Coffee
Coffee is a drink made by grinding roasted coffee beans into powder and running hot water over them. The resulting liquid has a rich, aromatic taste and, when served hot, brings out the fullest flavor. Coffee is popular all over the world and more specifically, in each different country, coffee has its own color and flavor. Recently, more and more coffee shops are popping up everywhere, and consumer demands for coffee are also getting higher and higher. But in reality, whether the coffee you …
How To Roast Robusta CleanCoffee Daily News

How To Roast Robusta Clean To Preserve The Quality Of Coffee Beans
How To Roast Robusta Clean To Preserve The Quality Of Coffee Beans: Roasting coffee is an art form that transforms the green coffee bean into the aromatic brown beans we all know and love. Robusta beans, known for their bold flavor and higher caffeine content, require a nuanced approach to roasting, especially when dealing with clean, organically grown beans. "How to roast Robusta clean" is a question many coffee enthusiasts and business owners are asking as they seek to unlock …
Prevent Clumping When Grinding CoffeeCoffee Cupping Guide

How To Prevent Clumping When Grinding Coffee
Prevent Clumping When Grinding Coffee: Crafting quality espresso requires balancing countless variables - dose, yield, time, grind size, tamping, and more. But even when you optimize these factors, inconsistent shots can still result from one pernicious problem: clumping. Coffee clumps disrupt extraction by causing channeling. So preventing clumps is imperative for flavorful espresso. How do clumps form, and how can you minimize them? I discussed techniques for declumping with two coffee experts. Read on as we explore the science behind this common …
Decaf EspressoCoffee Daily News

What Is Decaf Espresso And How Do You Make It?
What Is Decaf Espresso And How Do You Make It?A few hours after lunch, the donuts you bought this morning are calling your name. After a hard day's work, a cappuccino is also worth drinking. But if I drink a cappuccino now, I won't be able to sleep until after 3am. What's a cappuccino lover to do? You can make decaffeinated espresso.Read on to find out more about what it is and how to make it. What is Decaf Espresso? Decaffeinated espresso refers to …
coffee-experience-the-multi-sensory-effectCupping

Coffee Experience: The “Multi-Sensory” effect
Coffee Experience and The “Multi-Sensory” effect: Coffee, or food in general, is a multi-modal experience . It is, therefore not surprising that sensations from one sense system can lead to judgments and perceptions from another. In other words, it is a combination of colors and flavors to arrive at an expectation of sensations that can accompany each other. Whenever we enjoy coffee, we take in all the information of sight, touch, smell, taste, and even hearing simultaneously. Once transmitted to the …
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 …