Getting to Know and Learning to be Coffee Tasting or Coffee Cupping

Coffee tasting also known as coffee cupping conducted to determine the characteristics of an alloy of coffee or for studying the origins of certain types of coffee beans. A coffee taster assess coffee based on appearance, aroma, content, and taste is obtained when you first breathe in the aroma and sip coffee. The taster will taste the coffee at various temperature levels, to study the complexity of the
results of alloy or coffee beans.

Although coffee cupping is usually carried out by experts, you do not need to be a coffee expert to perform these activities. Every coffee lover will regard this activity as an interesting and rich in knowledge. Almost the same as tasting wine, with enough practice you will be able to understand a wide range of aromas and flavors. Viewpoint you about the coffee will change once you can feel the preoccupation of activity tasting coffee flavor. You will be able to appreciate the difference between a coffee with a good quality and which are not, so that you can understand the meaning of real enjoyment is in a cup of coffee.

Did you know that the pure fragrance is the hallmark of good quality coffee? Instinctively, you probably already know. But what is actually meant by the scent?

Not easy to distinguish understanding between aroma with flavors. In general, the aroma can be perceived through our sense of smell and of the taste of it, the coffee taster can distinguish the various flavors of coffee. When the coffee taster talking about the composition of a balanced cup of coffee, maybe they talk about coffee with a balance of aroma and flavor quality is high.

Some examples of the character of coffee aroma are well known:

• Sharp (total intensity of all types of aromas)
• Coffeeness
• Pure (referring to the absence of an impression as the scent of grass, rubber, mold and other things that generally characterize low-quality coffee aroma)
• Roasty
• Groundsy (especially for coffee prolonged contact with the ground)
• Cereal
• Cooked (too long on the stove, steams or even burnt)
• Milky
• Caramel (due to the change process sugar into caramel)
• Nutty