Coffee Cupping: A Sensory Journey
Shanghai, July 10, 2015 /PRNewswire/ -- Coffee cupping is not only a professional skill and a career, but also a form of enjoyment. What makes a good cup of coffee? It requires professional evaluation methods to assess the quality of the coffee. The purpose of cupping is considered to be evaluating and comparing several different coffees under the same conditions. Because the differences between coffees are very subtle, observing these characteristics (flavor,body,freshness, etc.) can easily be influenced by different coffee brewing methods. To eliminate these variables, well-prepared cuppings can highlight the most fundamental inherent qualities of the coffee.
2015 World Coffee Cup Tasters Championship China Division Champion – Zhang Zhebin (World Ranking: 11th)
The World Coffee Tasters Championship (WCTC) is where professional coffee tasters demonstrate their ability to identify the unique traits of different coffees within a set time frame.The competition aims to discover and lead coffee trends, promote coffee culture, and provide a platform for global professional players to perform, compete, and exchange ideas. The 2016 World Coffee Cup Tasters Championship China Division Finals will take place at the 2015 Shanghai International Hotel Supplies Expo (Guangzhou) (abbreviated as HOTELEX Guangzhou). This will bring a new wave of impact to China’s increasingly mature coffee market.Whether for the advanced training of professional baristas or the sensory experience of beginners, this event offers a highly intuitive dimension and depth of promotion. In a sense, it is a competition for everyone.
Competition Schedule: