№ 778 Cupping 8:00 1:18.2 SCA
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Triangle Test

Triangulation test for identifying differences between coffees.

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Parameters

Coffee
11 g
Water
200 g
Ratio
1:18.2
Temp
93 °C
Grind
5 medium
Total
8:00
Servings
1
Grind · 5/10 · medium
FINE COARSE

Method

8:00 total
  1. 0:00
    Pour

    Pour all 200g per cup, saturating all grounds.

    +200g 5s slow
  2. 4:00
    Stir

    Break crust with 3 strokes. Skim foam.

  3. 8:00
    Done

    Taste blind. Identify the odd cup out.

Next step

Let Gota run the timer.

Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.

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Notes

Prepare three cups: two of one coffee, one of another. Taster must identify the odd one out. Essential quality control tool for roasters.

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V60
0:00
Pour 2/5
0:30

100g

+50g Add water

3
Wait 0:45
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