Cupping

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Cupping

Slurping – Helena Coffee

Slurping? Professional cuppers utilize a technique comparable to "slurping coffee" to bring coffee to the whole taste. This allows the coffee to release organic components and volatile chemicals, allowing cuppers to appreciate the coffee's superior flavor attributes better. Slurping   …
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Potato Defect in Coffee- Helena Coffee

Potato Flaw? - Potato Defect is a unique and rare type of defect found solely in Burundi and Rwandan coffees. It's caused by an unexplained bacteria that gets into the coffee cherry pods and creates a toxin that gives the coffee a lousy flavor. According to some studies, the Potato Defect originates when airborne germs enter a puncture or rip in the coffee berry's outer layer. Failures like this might happen for a variety of reasons. Intestine ( Antestiopsis orbitalis ), …
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Flavor – Taste | Helena Coffee

Flavor – Taste? Flavor - Taste is the entire impression of food; the flavor is a mixture of taste (taste), smell (aroma), and mouthfeel, according to technical definition ( mouthfeel ). In Vietnamese, the flavor is loosely translated as flavor, taste as taste, and fragrance as scent, although this interpretation frequently fails to illustrate the distinction between the three aspects and the relationship between them. To put it another way, Flavor = Aroma + Taste + Mouthfeel. The sensory language used to …
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Dry aroma – Helena Coffee

Dry aroma? The aroma created by coffee when it is ground but before water is added is known as dry aroma (at the time of adding water to the coffee, we smell a wet aroma ). Coffee opens up to diverse fragrance experiences at different times, so there's always a big difference between smelling it dry and tasting it in the cup. – Cupping Technique is another option. The article's material is drawn from various sources, including The Coffee Dictionary: Maxwell …
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Clean – Cleanliness | Helena Coffee

Clean – Cleanliness? We immediately think of "clean coffee" when we hear the word "clean," but then we have to ponder, "What is filthy coffee?" Clean – Cleanliness In reality, if faults (defects) aren't removed during the sorting and screening procedure, they'll leave behind unpleasant faulty flavors like the wood scent, smoke, dust, mold, and so on. Coffee that has been processed Clean-cup is a term used to describe high quality. These descriptors, however, depend not only on the species and growth …
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Cup of Excellence – Helena Coffee

Cup of Excellence? Since its inception in 1999, the Cup of Excellence (COE) has grown into a competition for the best coffee farmers from 13 coffee-producing countries. The Alliance for Coffee Excellence, formed by George Howell and Susie Spindler, organizes the Cup of Excellence. The competition was born out of the International Coffee Organization's (ICO) commitment to promoting specialty coffee.   …
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Balance – Helena Coffee

Balance? The phrase "balanced" refers to coffee with a pleasant flavor complex enough to be intriguing without being overpowered by a single attribute. (as opposed to overshadowing, overwhelming, and overpowering). When evaluating coffee during the cupping procedure, the phrase "balancing" is frequently employed. A cup of coffee with "excellent balance" (healthy balance) usually has all of the basic taste characteristics, such as body, fragrance, flavor, acidity, bitterness, sweetness, aftertaste, and so on. As a result, it is not balanced in terms …
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Aroma – Helena Coffee

Aroma? Aroma - coffee fragrances in general - is a counterbalance to taste (taste) and thus vital for coffee flavors (flavor). These three characteristics, along with taste and texture, make up the perception of coffee flavor (i.e., flavor). Volatile aromatics, of which more than 800 have been found in coffee, characterize aroma (Although it is unlikely that all of them contribute to the distinctive scent of coffee). Sent is frequently divided into two identifying stages in the cupping process: dry aroma …