JOE FREX cupping spoon
A silver cupping spoon with a beautiful finish by Joe Frex. For cupping and tasting coffee or tea.
- For PUQPRESS Q1 and Q2
A silver tasting spoon with a very beautiful finish from the Joe Frex brand. This spoon is ideal for coffee or tea cupping.
A cupping spoon JOE FREX for tasting coffee or tea.
The silver coating of this spoon prevents it from giving a metallic taste to your tasting.
Its rounded shape was designed for the perfect dose.
What to evaluate during a coffee cupping:
1. Bitterness: Often considered a negative aspect of coffee, bitterness is perceived very lightly and very harmoniously in Arabica. It is generally quite pronounced in coffees that contain Robusta. Bitterness is felt in the back of the mouth.
2. Acidity: it causes a slight tingling sensation, like that of a lemon, and directly opposes a bitter and sour flavor. Acidity is very important in the balance of a coffee blend.
3. Aromas: the set of sensations analyzed by the nose (and pharynx), coming from the gases that escape from the brewed coffee. Coffee aromas are for example caramelized, fruity, chocolaty, floral...
4. Roundness: the overall balance of aromas.
5. Body: this is the "thickness" of the coffee in the mouth. This criterion takes into account the viscosity and strength of the coffee.
6. Finish: It represents the length in the mouth or the aromas that remain on the palate after tasting the coffee.

What to evaluate during a tea cupping:
Even before being infused,the tea is appreciated with the eye then, during tasting, all the senses awaken...
The appearance of the tea leaves and liquor, their flavor and aromas are very important points.
1. The dried tea leaves are evaluated by sight: their color, size, shape, regularity and beauty. All these criteria are important for initial seduction. The leaves are then sniffed.
2. Next, the tea is infused. Judgment is always made by eye to evaluate the color, brilliance, more or less cloudy appearance of the resulting liquor.
3. Smell and taste intervene to distinguish roundness, sweetness, strength, astringency, aroma... We breathe in the wet leaves. This informs you about the bouquet of the tea.
Then, we use retro-olfaction : the impressions felt when you sip the liquor with the cupping spoon, hold it in your mouth and exhale air through the nose?; the aromas are then perceived differently. We then begin to practice distinguishing the five flavors: bitter, acidic, salty, sweet and umami (a term used in tasting that comes from Japanese and can be translated as savory). Next, we must learn to recognize and express the sensations and impressions felt when tasting a tea. The universe of aromas is infinite: vegetal, woody, floral, marine, etc.
Joe Frex
They design, manufacture, and distribute tools and accessories for espresso of high quality.
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