Coffee, as well as wine, tea, or craft beer… is one of those drinks that are not only loved worldwide for its “waking up” effects. It is also appreciated for its exquisite taste and variety. So, what are the criteria for evaluating those coffees? How to understand the “voice” from your cup of coffee in the right way?
Transparency about origin information and preliminary processing
The first thing to remember: Taste and quality go hand in hand.
In particular, the production stage affects 50-60% of the quality of the finished coffee. The formation and development of coffee is the overall picture shown in the cup of coffee. First, all the factors of plant variety, soil, care … The second thing is the process of growth or cultivation. Third, how to harvest (stripping, shaking the tree, picking each fruit), picking up, screening the coffee fruit … Finally, the method and method of preliminary processing. All require continuity of control. The result is a uniform quality in the final stage.
We are no longer in the second coffee wave when coffee is just a commercial product. At present, coffee is an “intellectual super product” that needs to be evaluated according to standards by transparency. Therefore, the entire incompletion of coffee production is proof of coffee growers’ efforts towards quality. we need to understand and respect those feats, the coffee consumers themselves
Criteria for the roasting level of coffee
Coffee comes in many different roasts. Each roast level will suit various brewing tools and produce its unique flavor.
Currently, coffee roasting levels are divided into Bright Roast, Medium Roast, and Dark Roast. With detailed parameters evaluated according to the strong roasting point. Usually, Dark Roasted Coffee will be less sour, with higher sweetness. And vice versa, Morning Roasted Coffee has a more sour taste and less bitterness. In particular, Roasted Moc Coffee has a very charming original aroma without the need to add any unnecessary ingredients. Knowing the right roast level for your brewing method or personal preference will help make every drinker’s experience complete.
It is an important criterion to evaluate the quality of coffee as welandkill of the workers. Therefore, professionals need to have in-depth knowledge to master the product. Enjoyers should have basic information to understand what they should and shouldn’t use. It will ensure your great experience.
Criteria for the freshness of coffee
It is not without reason that experts say: The taste of coffee depends significantly on the freshness of the coffee. Because over time, flavor molecules are released as a result of an oxidation reaction. Since then, the taste has diminished.
So coffee should only be used within 1 to 3 months after roasting. This is to ensure the quality of the coffee. The older the coffee, the more it loses its original aroma. Precisely, leaving only a bitter taste and some less common odors such as wood, earthy … So the freshness of coffee is one of the criteria that you can use to consider the quality of coffee.
Taste is a particular criterion of coffee.
As stated, quality and taste go hand in hand. However, even if the coffee meets the standards of quality, there is still the risk of performing less than ideal in the cup of coffee. And that’s up to the taste.
This is due to the influence of the brewing stage. Therefore, a person who works with professional coffee will evaluate the quality of coffee products through two criteria: technical indicators and sensory experience. The specification of a phase sample includes extraction index (expressed as a percentage) and dissolved solids concentration (TDS). These are the two most important numbers in coffee making. Help brewers can measure coffee extraction scientifically. Besides, it is also used to evaluate the taste quality of coffee used at different extraction levels.
In addition to technical evaluation, sensory is an indispensable criterion. A standard cup of coffee will have a balanced, pleasant, sweet, and sour taste. Mainly, there are typical positive flavors that are most fully expressed.
However, these are just general criteria to evaluate the overall coffee. We still need different standards for each brewing method to assess coffee objectively.
Filtered coffee: quality
Usually, filter coffee uses Robusta beans to have the traditional black – bold – bitter taste. In the past, one of the misconceptions about standard Phin coffee was that the likes must be painful, comparable,e and laced with other ingredients to create aroma. Producing coffee in that way has negatively affected the health of the drinker. This was soon proven scientifically and experimentally.
Today, coffee has improved quality with the increased focus on health. AloThequirement to enjoy good coffee requires coffee to be focused on taste. So today’s quality Phin coffee is no longer bitter and thick like before. Instead, it’s the original rustic flavor, delicious from seed to cup.
Coffee machine: cupping
Standard espresso has a capacity ranging from 20 to 30ml. We extracted within 20 to 30 seconds. Usually, only Espresso is made with a coffee-to-water ratio of 1/1.5 – 1/2.5. With TDS (total dissolved solids concentration) ranging from 8-12%.
A good cup of espresso is a standard cup of espresso. Primarily, there must be a beautiful layer of crema. In addition, MIT must achieve the best balance of flavor and sweet and bitter taste. The palate feels thick and round.
Hand-brewed coffee seems to be a broader category with many standard conditions for brewing, From the stand er temperature to the brewing tool… The taste of hand-brewed coffee is as varied as the brewing tool. “ There are as many different mixing methods as different flavor characteristics.”It can be said that the standard of enjoying handmade coffee depends a lot on personal taste. However, according to the SCA, hand-brewed coffee with an 18-22% extraction ratio has the highest number of flavors.
“Good coffee is coffee thawithbalance of taste, shows the original taste, and is free of negative tastes.”
Conclusion: there is a view that coffee is good or not depends on the drinker’s taste. This is probably not wrong, but it is not entirely true. If you agree with this point of view, the work of many people, from coffee producers to appraisers, loses its meaning. We strive to improve the quality of coffee at every stage of production. But drinkers do not always understand because it depends on personal preferences. However, it is also because of the richness of coffee, the variety of needs, and ways of drinking that we have the development of the coffee industry as it is today.