Cupping, Seni Menilai Secangkir Kopi (Cupping, Art Assessing Cup of Coffee)

Cupping, Seni Menilai Secangkir Kopi (Cupping, Art Assessing Cup of Coffee)

“Ada sekitar 800 karakter kopi,” . Ini bisa dikenali dan dipelajari lewat cupping, coffee tasting alias “upacara” singkat mengenali dan membandingkan sejumlah karakter beberapa kopi.
"There are about 800 characters of coffee,"  It can be recognized and studied through cupping, coffee tasting alias "ceremony" to identify and compare a number of brief character of some coffee


pencinta kopi sejati akan mencari single origin (kopi murni khas suatu daerah) dan blend (racikan beberapa jenis kopi) yang dinikmati pekat murni—tanpa gula atau susu. Pahit? “Kopi itu sangat berkarakter,”

True coffee lovers will look for single origin (pure coffee typical of an area) and blend (blend several types of coffee) who enjoyed pure concentrated without sugar or milk. Bitter? "The coffee was very characteristic,"

Fragrance, aroma, acidity, dan body adalah karakter utama kopi. Kopi yang baik, karakternya tetap kuat meski dicampur apa saja.
Fragrance, aroma, acidity, and the body is the main character of coffee. Good coffee, his character remains strong despite mixed anything.


Dalam cupping, yang pertama kita kenali adalah menghirup wangi kopi yang menguar dari dari kopi bubuk yang belum diseduh. Langkah kedua, kita mengambil gelas A berisi 7 g bubuk kopi yang dua menit sebelumnya diseduh air 150 ml dan mendekatkannya ke hidung. Dengan sendok, ampasnya dibuka ke pinggir dan dihirup aromanya.
In cupping, the first we know is sipping coffee scent that wafted from the ground coffee is not brewed. The second step, we take a glass containing 7 g of coffee powder which is two minutes earlier brewed 150 ml of water and held it to his nose. With a spoon, the waste is opened to the side and inhaled the fragrance

“Upacara” ketiga, acidity, keasaman kopi. Pada tahapan ini peserta mengangkat gelas, menyingkirkan ampas ke gelas kosong, menyendok kopi, dan menyeruput sampai bunyi. Saat kopi menyentuh langit-langit mulut dan tepian bawah lidah peserta akan merasakan keasaman seperti ketika menyantap buah atau menyesap anggur, dengan selintas rasa “manis”. Skala penilaiannya 1 (very flat), 3 (very soft), 5 (slightly sharp), 7 (very sharp), dan 10 (very bright).
"Ceremony" third, acidity, acidity coffee. At this stage the participants raise a glass, get rid of the empty glass to the dregs, coffee scoop, and slurping up the sound. When coffee touches the palate and lower edges of the tongue participants will feel like when eating fruit acidity or sip wine, with a fleeting sense of "sweet". Assessment scale of 1 (very flat), 3 (very soft), 5 (slightly sharp), 7 (very sharp), and 10 (very bright).

Keempat, sampailah pada point terpenting : flavor (cita rasa). Peserta merasakan apakah ada paduan aroma dan rasa ketika kopi menguapi langit-langit mulut saat diseruput. Skala penilaian untuk aspek cita rasa ini antara 1 (terpayah) dan 10 (terhebat).
Fourth, comes the most important point: the flavor (taste). Participants felt if there blend aroma and flavor when steaming coffee palate when inhaled. Scale to taste this aspect between 1 (worst) to 10 (greates)

Langkah kelima, body, kekentalan dari lemak, minyak, dan endapan yang terasa ketika kopi diseruput. “Bayangkan seperti ketika menyeruput susu,” kata Agus. Skala nilainya 1 (very thin), 4 (light), 6 (full), 9 (heavy) dan 10 (very heavy).
The fifth step, the body, the viscosity of grease, oil, and the sediment was when coffee diseruput. "Think like when sipping milk," said Agus. Scale value of 1 (very thin), 4 (light), 6 (full), 9 (heavy) and 10 (very heavy).


Di antara langkah ketiga sempai keenam, kita bisa meneguk air bening untuk menetralkan mulut. Terakhir, kita memberikan cupper’s point/balance atau nilai keseluruhan pada semua kategori tadi dengan skala -5 (terpayah) dan +5 (terhebat).

In the third step to the sixth, we can sip of pure water to neutralize the mouth. Finally, we give a cupper's point / balance or the total value of all these categories with the scale of -5 (terpayah) and +5 (greatest).