JOE FREX Cupping Spoon

<span>This silver Concept Art cupping spoon stands out with its refined finish. Perfect for cupping coffee as well as tea.&nbsp;</span>

A cupping spoon in silver, for tasting coffee or tea.

The silver coating prevents adding a metallic taste to your coffee, ensuring optimal tasting.

Its concave profile holds the precise amount of liquid needed for tasting.

The criteria to analyze during a coffee cupping:

1. Bitterness: Frequently misunderstood as it is associated with a defect. It manifests subtly and harmoniously in Arabica, more intensely in Robustas. Sensation localized in the back of the mouth.

2. Acidity: translates as a slight piquancy reminiscent of lemon, opposing bitterness and harshness. Key element of a blend's balance.

3. Aromas: set of nasal (and pharyngeal) perceptions from gases emanating from the brewed coffee (caramelized, fruity, chocolatey, floral notes...).

4 . Roundness: translates the overall balance of aromas.

5 . Body: designates the "density" in the mouth of the coffee. This parameter includes viscosity (flow) and the power of the coffee.

6. Finish: corresponds to the persistence or lingering of aromas on the palate after tasting.

The art of tasting tea:

Even before the infusion , the tea is discovered, evaluated visually and then, during the tasting, all senses come into action...

A few elements seem fundamental to us: the appearance of the leaves and the liquor, their taste and their aromas.

1. Visual observation evaluates the dry leaves: color, dimensions, shape, regularity and aesthetics. Significant parameters that create a first seduction. These are then inhaled.

2. Then we proceed to the infusion of the leaves and here again, the eye appreciates the color, the brilliance, the degree of clarity of the liquor.

3. Finally, smell and palate intervene to discern roundness, sweetness, power, astringency, aroma... We breathe in the wet leaves. This informs you about the bouquet of the tea .

Then, we use retronasal olfaction : these are the sensations captured during the aspiration of the liquor, its retention in the mouth and the exhalation of air through the nose; the aromas are then revealed differently. We gradually learn to differentiate the 5 flavors: bitter, sour, salty, sweet and umami (Japanese tasting term meaning savory). We must then identify and verbalize the sensations and impressions experienced during the tasting of a tea . The world of aromas is limitless: vegetal, woody, floral, marine, etc...