Bundle Bol à cupping professionnel - Rhino Coffee Gear

Set of 6 Rhino Coffee Gear Cupping Bowls + 4 Joe Frex Tasting Spoons

Professional Cupping Bowl, 210 ml - Rhino Coffee Gear

Set of 6 Rhino Coffee Gear Cupping Bowls: professional ceramic bowls. The inside is black while the outside is white.

The colour of the interior is no coincidence. In fact, the black interior allows you to focus entirely on the flavour and aroma of the coffee, rather than on the colour and clarity of the roast, which are less important.

These Rhino Coffee Gear cupping bowls each have a capacity of 210 ml and an internal diameter of 8.8 cm (compliant with SCAA standards).

Easy to care for, these cupping bowls are stackable and dishwasher-safe. 

Joe Frex Cupping Spoon

Four cupping spoons in silver, for tasting coffee or tea.

The silver coating prevents a metallic taste from affecting your brew, ensuring an optimal tasting experience.

The rounded surface holds the perfect amount of liquid for tasting.

What to assess when tasting coffee:

1. Bitterness: Often viewed negatively, but when present in Arabica it is very subtle and harmonious, whereas in Robusta coffees it is more pronounced. Bitterness is detected at the back of the mouth.

2. Acidity: This presents as a slight tang similar to lemon and contrasts with bitter or sour flavours. It is a crucial element in achieving balance in a blend.

3. Aromas: These are the sensations detected by the nose (and throat) from the gases released by the brewed coffee (caramel, fruity, chocolatey, floral, etc.).

4. Roundness: This reflects the overall balance of aromas.

5. Body: This refers to the "weight" or texture of the coffee in the mouth. It takes into account viscosity (thickness) and strength of the brew.

6. Finish: This describes the lingering flavour or aftertaste that remains on the palate after tasting.

The art of tea tasting:

Even before infusion, tea is appreciated and assessed visually. Then, during the tasting, all the senses are engaged...

Several points are essential: the appearance of the leaves and the liquor, their flavour, and their aromas.

1. The dry leaves are visually assessed: leaf colour, size, shape, uniformity, and beauty. All of these characteristics are important and create a first impression. The leaves are then smelled.

2. Next, the leaves are infused and once again, appearance matters — the colour, brightness, and clarity of the liquor are observed.

3. Finally, the nose and taste come into play to assess roundness, smoothness, strength, astringency, aroma... The wet leaves are smelled, revealing the bouquet of the tea.

The tasting ends with retro-olfaction: this is the set of sensations experienced when you sip the liquor, hold it in your mouth, and exhale through the nose; the aromas are then perceived differently. This is when you begin to distinguish the five tastes: bitter, acidic, salty, sweet, and umami (a term used in tasting derived from Japanese, meaning savoury).

Finally, you should be able to recognise and express the sensations and impressions experienced during the tasting of tea. The world of aromas is infinite: vegetal, woody, floral, marine, etc.