-25%
22 cl cupping bowls x6 in porcelain - Café Compagnie
A set of 6 white porcelain cupping bowls, each with a capacity of 22 cl.
- For roasters and coffee shops. The container is made of food-grade acrylic and the base is chrome-plated brass. Can be placed on a counter or mounted on the wall. Capacity 5 kg.
Main features
Product type
Cuping
Width
90 mm
Height
60 mm
Weight
1 Kg
International Article Number
1580601
A set of 6 white porcelain cupping bowls, each with a capacity of 22 cl.
These bowls feature a sober, elegant and functional design that will fit easily into your tasting room.
Easy to care for, the bowls do not absorb fats or odors.
What must be evaluated when tasting a coffee:
1.Bitterness: Often rejected, as it appears as a negative aspect of coffee. It is perceived very lightly and harmoniously in Arabica and quite pronouncedly in Robusta coffees. It is felt in the back of the mouth.
2.Acidity: it is characterized by a slight stinging sensation like that of a lemon and is opposed to a bitter and sour flavor. It is a very important asset in the balance of a blend.
3.Aromas: this is the set of sensations analyzed by the nose (and the pharynx) coming from the gases that escape from the infused coffee (caramelized, fruity, chocolaty, floral...).
4.Roundness: it reflects the overall balance of the aromas.
5.Body: this is the "thickness" of the coffee in the mouth. This criterion takes into account the viscosity (the flow) and the strength of the origin.
6.Finish: This is the length in the mouth or persistence of the aromas on the palate after swallowing the coffee.
Then, we use theretro-olfaction: these are the impressions collected when you inhale the liquor, hold it in your mouth and exhale the air through your nose; the aromas are then perceived differently. We then begin to practice distinguishing the 5 flavors: bitter, acidic, salty, sweet and umami (a term used in tasting that comes from Japanese and can be translated as savory). Next, you must know how to recognize and express the sensations and impressions felt when tasting your coffee. The universe of aromas is infinite: vegetal, woody, floral, marine, etc.
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