Page 261 - BELCO // Catalogue Art of Coffee 2022-2023
P. 261

     The Lab process
1. Grind the coffee. Be sure to purge with a few beans between each coffee.
2. Pour the water evenly from cup to cup. Remember to start your timer!
3. At 4 minutes, break the crust that has formed on the surface while smelling the first odours released and remove it with 2 spoons.
4. Start tasting at 10 minutes. 5. Repeat 3 times.
4
Ratio
At Belco, our standard ratio =
capacity of the cup x
0.054 g of coffee E.g. for one 220 ml cup
0.054 X 220 = 11.88 g, or 12 g of coffee. 5
Calibration
Grind size is a very important parameter. If you don’t have an accessory that allows you to calibrate your grinder or measure TDS, you will need to trust your own feelings when cupping to make the necessary adjustments.
It’s important that you touch the ground coffee, examine it visually and link what you see with the grind size used. That way you can determine the one you prefer, which you must then use for the entire cupping.
Do not hesitate to ask for the Belco cupping sheet from your usual contact
    MY QUALITY CONTROL
  TIPS
Preparing for a blind cupping must be an exercise in relaxation. The environment
plays a very important role when it comes to appreciating coffees. You will focus on smells, flavours and sensations, and must rely on your senses to journey to the farms. The greater the attention to detail, the more objective the cupping.
Jean
Belco Quality director
ROASTER COLLECTION 29













































































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