Cupping bowls 22 cl x6 porcelain set - Café Compagnie

<span>Set of 6 cupping bowls in white porcelain, new model for coffee.</span>

With a sober, elegant and functional design, these bowls will easily integrate into your tasting room.


Easy to maintain, these bowls absorb neither fats nor odors.
 

The criteria to evaluate during a coffee tasting:

1.Bitterness: Often poorly perceived because considered a defect, it manifests very lightly and harmoniously in Arabica, more intensely in Robustas. It is located in the back of the mouth.
2.Acidity: Translates to a prickly sensation reminiscent of lemon, opposing bitterness and sourness. It represents a key element in the balance of a blend.
3.Aromas: Set of sensations perceived by the nose (and pharynx) coming from the gases emanating from the brewed coffee (caramelized, fruity, chocolatey, floral notes...).
4.Roundness: Illustrates the overall balance of aromas.
5.Body: Designates the "thickness" in the mouth of the coffee, taking into account viscosity (flow) and the power of the bean.
6.Finish: Corresponds to the length in mouth or persistence of aromas on the palate after ingestion of the coffee.



Then, we useretro-olfaction: it refers to the impressions gathered when you aspirate the liquor, hold it in your mouth and exhale air through the nose; the aromas are then perceived differently. We then begin to train to distinguish the 5 flavors: bitter, acidic, salty, sweet and umami (Japanese tasting term translating to savory). Then, you must know how to recognize and express the sensations and impressions felt during the tasting of your coffee. The universe of aromas is infinite: vegetal, woody, floral, marine, etc.