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Joe Frex
Cupping Spoon - JOE FREX
A silver tasting spoon with a beautiful finish from the Joe Frex brand. This spoon is ideal for coffee or tea cupping.
- Set of 6 spoons from the brand Joe Frex, ideal for espresso or ristretto.
3,14 €
4,76 €
In stock, shipped within 24-48h
In stock
Main features
Product type
Tasting spoon
Main subjects
Money
Color
Grey / Silver
EAN
4260150975757
Fast delivery
Manufacturer warranty
Responsive support
A silver tasting spoon with a very beautiful finish from the Joe Frex brand. This spoon is ideal for coffee or tea cupping.
A tasting spoon in silver, for tasting coffee or tea.
The silver coating of the spoon prevents it from giving a metallic taste to your brew, thus allowing for a more effective tasting.
Its curved surface holds the exact amount of liquid for tasting.
What to evaluate when tasting coffee:
1. Bitterness: Often rejected because it appears as a negative aspect of coffee. It is perceived very lightly and harmoniously in Arabica and quite pronounced in Robusta coffees. It is felt in the back of the mouth.
2. Acidity: characterized by a slight tingling sensation like that of a lemon and opposed to a bitter and sour taste. It is a very important asset in the balance of a blend.
3. Aromas: the set of sensations analyzed by the nose (and pharynx) coming from the gases escaping from the brewed coffee (caramelized, fruity, chocolaty, floral...).
4 . Body: it reflects the overall balance of the aromas.
5 . Mouthfeel: this is the "thickness" of the coffee in the mouth. This criterion takes into account the viscosity (flow) and strength of the brew.
6. Finish: This is the length in the mouth or persistence of the aromas on the palate after tasting the coffee.
The art of tea tasting:
Even before infusion , the tea is appreciated, judged with the eye and then, during tasting, all the senses are awakened...
A few points seem essential to us: the appearance of the leaves and the liquor, their flavor and their aromas.
1. The dry leaves are evaluated by sight: the color of the leaves, their size, shape, regularity and beauty. All criteria that are important and exert a first seduction. These are then sniffed.
2. Then we infuse the leaves and again, the eye judges the color, the brilliance, the more or less cloudy appearance of the liquor.
3. Finally, smell and taste intervene to distinguish roundness, sweetness, strength, astringency, aroma... We sniff the wet leaves. This informs you about the bouquet of the tea .
Then, we use retro-olfaction : these are the impressions collected when you sip 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 need to know how 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
Joe Frex has been specializing in high-end accessories for coffee enthusiasts and professionals (baristas) since 1996. café (barista) depuis 1996.
Ils conçoivent, fabriquent et distribuent des outils et accessoires pour café expresso de grande qualité.
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