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Masih tetap mengacu pada World Barista Championships rules & regulations. Hari ini kita akan coba membahas apa lagi yang dicari dalam penilaian secangkir espresso.
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14.2.4 Tactile
“Judges will listen to the tactile descriptions and explanations given by the competitor and compare those with the weight and mouthfeel and finish of the beverage served. The espresso should have body and texture that correlate with the preparation, method of extraction, and coffee beans used in the espresso. The competitor will be scored solely on any tactile descriptors they offer the judges and how accurately these descriptors match the tactile sensation of their espresso. If no descriptors are provided, the expectation will be a full-bodied, round, and smooth finish”.
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Cukup sederhana dan direct. Disini kompetitor diharapkan memberi deskripsi mengenai body dan mouthfeel dari expresso yang dibuatnya dan deskripsi itu akan dibandingkan dengan apa yang dirasakan oleh para juri.
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Apabila tidak diberikan deskripsi, maka juri akan asumsi bahwa espresso yang disajikan memiliki full body, round dan smooth finish.
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