Consistent is the key, balance is the goal

In our previous post, we talked about having good quality water is one of the important factors when it comes to coffee brewing.

In order make sure that the coffee beans are roasted to consistency quality, we conduct quality check for every roast at the end of the day.

One way of evaluating the consistency of every roast is to conduct cupping; an unbiased method of assessing a coffee, by following a fixed ratio of coffee to water, pouring hot water over ground coffee and let it immerse for four minutes before we break the crust to start the evaluation.

By objectively tasting and scoring the different attribute of coffee, it will help us to pinpoint where are the area that can be improve, and here are the areas that we look out for when conduct our roast quality check:

1. Noticeable defects

2. Aroma

3. Sweetness

4. Acidity

5. Bitterness

6. Body (mouthfeel)

7. Aftertaste

8. Flavour

From the attributes above, we are able to determine the overall balance and consistency of the roast to the profile.

In short, an ideal coffee should be high in sweetness, flavourful, and low or no bitterness.

Simply put, a balanced cup of coffee should only make you realised when you are about to finish your coffee because it is just a comforting drinking experience.

What was the last coffee that left an impression to you before you even realise?