曾經(jīng)翻譯東西劉老板green coffee professional practical trainers

1、Practical Assessment實踐評估General Trainer Notes首席培訓師注意事項· The practical session takes around ½ hours in total to set up and run實踐部分測試時間大約30分鐘。· A minimum of ½ day time should be set aside prior for sample preparation樣品至少提前放置半天時間。· 89 total points are available in the practical

2、實踐部分總分為89分。· The pass rate is 71 points通過分數(shù)為71分。· The following coffee related equipment is needed to run this practical session:測試部分需用到以下咖啡· Sample Roaster (s)樣品烘焙機：· Grinder (capable of producing cupgrind coffee)研磨器（可用于杯測咖啡粉的研磨）· Cup杯測碗/Bowls/Glasses (20 perrecommended)杯（建

3、議每個考生20個）· CupSpoons杯測勺· Coffee Sample Trays咖啡樣品托盤· Green Coffee Screens咖啡生豆篩網(wǎng)· SCAA Grading Books (1 perrecommended)SCAA分級手冊（建議考生人手一本）· Grading Mats (1 perrecommended)咖啡分級圖卡（建議考生人手一份）· Moisture/Density Meter濕度計/密度計· The following additional coffee related equipmen

4、t is recommended:以下為其他咖啡相關· Colour Meter顏色測量計使用建議：·Roasting protocol and cupset up should follow SCAA protocol. This is the same as the taughtstandard in the SCAE Sensory Foundation and Intermediate modules. Achieving a water standard thatmeets these standards is included in the lab set up

5、.烘焙和杯測要按照SCAA標準流程進行。與SCAE感官初級和中級課程中所教授的模式相同。測試用水要也要達標。· Green coffee samples:咖啡生豆樣品：·Are to be replenished at a six month interval每隔六補充一次。·Should be sourced from reputablers where there is a good understanding of theappropriate type samples required for training. Using samples where t

6、here is a clear differenceof quality/score is vital to the success of the practical training sessions咖啡豆的原產(chǎn)地要來自有信譽的供應商，他們會提供適合培訓的咖啡豆樣品。所用樣品擁有明顯不同的品質(zhì)特征是實踐培訓部分的關鍵。Defects 杯測缺陷Practical 1 CupPART A: Defect Intensity (5 points)A部分：缺陷程度（5分）· These coffees in front of you are a progression in intensi

7、ty of one particular defect.在考生面前的咖啡樣品中，某種咖啡缺陷程度依次增大。·Cup the coffees and assess the quality of each before answering the questions below:對咖啡進行杯測和品質(zhì)評估，然后回答下列問題：1.What is this defect commonly called?這種缺陷通常稱作什么？Rio里約型What country would you most likely find samples that displayed this defect?2.這種咖

8、啡缺陷在哪個Brazil 巴西更容易出現(xiàn)？3.Order the intensity of the defect in the table below:在下列表格中將缺陷程度記性排序：1 point per correct answer每個正確的一分Sample Selection樣品選擇l 80 on SCAASoft-Must be a very good quality NY2 SS FC cupat approx. 78柔和- 必須使用 NY2SSFC 的優(yōu)等品種咖啡豆，SCAA 杯測評分大約在 78-80 分l Riado- a NY 3/4 showing distinct har

9、d character spiked with additional 15% rio coffee 四分之三的 NY 咖啡豆呈現(xiàn)出明顯的苦味lRio - a sample classified as having rio cup profile里約味- 被為里約味道的樣品。When preparing the samples the coffee must be ground as a batch so alls are fully assessing thesame quality. Check that the samples show a progression of intensity

10、 of the defect23Cup Ref.參考樣品Description of cup profile描述咖啡的狀況1Soft 柔和2Rio 里約型3Riado/Hard 過度· Time Available: 60 Minutes 測試時間：60分鐘· Points Available: 27 points 測試總分： 27分· Silent working is required 測試期間請保持安靜。· Thisdesigned to evaluate your ability to identify and categorise common

11、 cup defects found in coffee.本測試旨在評估考生對于咖啡常見的杯測缺陷進行鑒別和。· There are three sections to this practical part 本測試由三個部分組成。24Part C: Sample Consistency (12 points)C部分： 樣品濃度（12分）You need a Brazil NY2 SS FC to cover a stock position for a commercial blend your company roasts. The cupsin front of you are

12、 an offer from an importer.考生面前的樣品來自一個進口商的供貨。The coffee has passed the green assessment but the cup profile needs to be approved. Assess the ten cupsin front of you and answer the following questions:通過咖啡生豆評估的咖啡豆還要經(jīng)過杯測的檢驗。對面前的十杯咖啡進行評估，回答下列問題：Question 1:Does the offer meet the cup specification NY2 S

13、S FC?問題1：所提供的咖啡是否符合巴西NY2 SS FC的杯測規(guī)格？No 不符合Answer:Question 2:Why is this?問題2：為什么？Answer: Because there are (intermittent) riado or rio cups within the sample set因為有Riado和Rio味道的咖啡混入其中。Question 3:Mark on the grid below any comments you would like to make on individual cups to supportyour decision to ac

14、cept or reject the sample問題3：在下列表格中標注出可以支持考生決策的的單杯咖啡，該決策可以決定考生接受或者拒絕該 樣品。1 point per correct answer.每個正確1分If themarks that this coffee does meet the specification then the score for this section is 0一旦標注出與規(guī)格不符的咖啡，得分為0.·8 cups from the 10 must correctly match the trainers cupnotes在10杯樣品中，必須有8杯與培

15、訓師的杯測相符。·Deduct 1 point per wrongly identified cup for more than two incorrect cups超過兩杯的錯誤鑒別扣1分。Spike the sample with 10% of the riado sample used in section A標記出用于A部分的擁有10%Riado味道的樣品。Cup the coffees and mark on a private sheet any cups which show that the coffee does not meet the requirements&

16、#183;·25Cup 1Cup 2Cup 3Cup 4Cup 5Cup 6Cup 7Cup 8Cup 9Cup 10對咖啡進行杯測，私下在紙上標記處不符合要求的咖啡。26Part B: Coffee Freshness Assessment (10 points)B部分：咖啡新鮮度評估（10分0·There are two sets to this section:這部分共有兩組咖啡：a.Set 1up of 4 brewed cups第一組為四杯已沖煮的咖啡。b.Set 2up of four green coffee samples第二組四份咖啡生豆樣品。Set 1第

17、一組Cup all four coffees in front of you對考生面前的四杯咖啡進行杯測。··Rank the coffees below in terms of intensity of aged character按照咖啡的新鮮程度對四杯咖啡進行排列。Set 2第二組Assess the green coffees in terms of age評估咖啡生豆的··Match the green coffee samples to the samples you cupped in set 1將表格中咖啡生豆樣品與第一組中杯測過的樣品配

18、對Question:Which samples would be categorised as past crop coffees?問題： 那一份樣品歸類于后收割咖啡豆？27Green Coffee Sample Code咖啡生豆的樣品編號Roast Sample Code in Set 1第一組中烘焙樣品編號ATwo years or more 2年或者更長時間BLess than six months小于6COver a year超過一年DSix to 12 months becoflat 6到12月Order of freshness新鮮度順序Sample Code樣品編號Freshes

19、t最新鮮的Less than six months小于6Fresh新鮮的Six to 12 months becoflat 6到12Older陳舊Over a year超過一年Oldest最陳舊的Two years or more兩年或者更長時間Answer: The sample codes matching the one year old sample and the two year old sample(1 point each)樣品編號，將一年樣品和兩年樣品匹配（每個一分）All samples are to be SHG/B type coffees from the same

20、origin and of a 83 86 SCAA cup score when theywere fresh.Code the samples A to D and make a note of which is which所用的樣品的咖啡豆均來自的相同產(chǎn)區(qū)的SHT/B型新鮮咖啡豆，SCAA杯測評分為83-86分。按照A到D的順序?qū)悠愤M行編號，并。28Practical 2 Creating a Standard for a實踐測試2- 客戶標準的建立和咖啡供應商的選擇and Selecting a Coffee Offer·There are two sections to

21、this practical 本測試有兩部分。·Part A Green Specification: 16 Points部分A-生豆規(guī)格：16分·Your largest customer wants to create a product specification for each of the three coffees they buyfrom you.They are not coffee specialists and are relying on you to outline 8 key sections of a specification that ca

22、n guarantee product quality你最大客戶希望對購入的三種咖啡，每一種建立一個規(guī)格。這些客戶并非咖啡質(zhì)量。，依賴于你對規(guī)格的八個關鍵部分進行總結，從而保證·The specification must include the following parameters:規(guī)格必須以下參數(shù)：oThe source of coffee must be identified. It can be sourced from either farms or co-operativesbut must be third party accredited and traceabl

23、e必須確認咖啡的原產(chǎn)地?？勺冯S到原產(chǎn)地農(nóng)場或者公司，但是必須確認第信譽和可確定性。供應商的oAll of the supply chains must be所有的供應鏈條不得使用from child labour。oThe common coffee grade used on trading contracts must be clarified and your two main supplychain paths identified所用的常規(guī)咖啡豆等級必須在貿(mào)易合同中表述清楚，以及對兩條主供應鏈通道的確認。 The coffee must be current crop and mee

24、t all green coffee criteria to be classified as speciality 咖啡豆必須正確收割，并符合精品咖啡所要求的所有咖啡生豆標準。The minimum cup score must meet SCAA speciality standards and key cup characteristics are to be outlined杯測的最小得分要符合SCAA精品咖啡標準并概括關鍵的杯測特點。oooIt must be不得含有from carcinogenic moulds霉菌。·Write down the following b

25、elow:在下列表格內(nèi)寫下：o 8 key criteria any coffee must meet咖啡必須符合的八條關鍵標準。o How you would check that criteria如何進行標準審查An Example Is:舉例說明29· Time Available: 30 Minutes 測試時間：30分鐘· Points Available: 22 points 測試得分： 22分· Silent working is required 測試期間請保持安靜。· This written based practicaldesign

26、ed to evaluate your ability to build a product specification for a by assembling relevant criteria 本次實踐筆試旨在評估考試建立客戶規(guī)格以及相關標準的能力。Your Answers Are:30No.編號Standard Criteria標準條例Specific standard that coffee must meet when tested測試時必須符合的詳細標準1Source/Farm/Co-op Name原產(chǎn)地/農(nóng)場/公司名稱Specific source of coffee is na

27、med詳細的咖啡原產(chǎn)地名稱2Certification認證Can be RA or Utz Certified可以使RA或者Utz認證3Green Coffee Grade咖啡生豆等級Purchasing gradeed.Max. 0 primary defects & 5 full defects as Secondary采購等級詳細標準。最多0出主要缺陷或者5出次要缺陷。4Cup profile杯測特征Minimum cup score of 80 on SCAA and key attributesed SCAA杯測評分最少80分，詳細的關鍵屬性。5rs供應商Two supply

28、 options identified可確定的兩家供應商可供選擇6Freshness新鮮度All contracts state current crop year所有合同要注明正確的收割年份No.編號Standard Criteria標準條例Specific standard that coffee must meet when tested測試時必須符合的詳細標準1Process方式Identify if coffees are washed, natural or pulped natural process鑒別是否是水洗處理，天然處理還是去去果皮天然處理法。1 point for a

29、correct criteria每一個正確條款得一分1 point for a specific standard to match每一項詳細標準匹配得一分·Part B Pricing & Stock Control: 6 Points (2 points per correct answer)B部分-價格和儲存管理：6分（每個正確得2分）·One of the components is an RA certified Excelso EP from Cauca in Colombia scoring 84-85 on SCAA成分之一是經(jīng)過RA認證的，來自于哥

30、倫比亞考卡省的Excelso EP咖啡，SCAA杯測評分為84-85分。You have identified three possible farms that meet all quality criteria and certification requirements. 你已經(jīng)確定三個潛在農(nóng)場符合所有品質(zhì)條款和認證要求。The main crop for the coffee is during May and June··咖啡的主要收割時間為五月和之間。·Your usage for this coffee is 15 bags per week這種咖啡

31、的用量是每周十五袋。Review the pricing and volume information on the three possible three questions·rs below and then answer the重復審核下表中的三家潛在供應商的定價和貨量，并回答三個問題。Question 1:Do any farms not meet the volume requirements?問題1：有農(nóng)場不符合產(chǎn)量要求嗎？Yes.Farm B 是的。農(nóng)場BAnswer:Question 2:Which farm is the lowest cost option fo

32、r you to select?31Farm A農(nóng)場AFarm B農(nóng)場BFarm C農(nóng)場CCrop Size (tales) Clean Green Coffee收割(公擔)干凈的咖啡生豆FOB Price離岸價215 c/lb$4.62 per kg$233.99 per 50kgFreight and Insurance運費和保險5 c/lb5 c/lb5 c/lbPort and Landing Charges港口費和卸貨費用4 c/lb4 c/lb4 c/lb7Moisture含水量Coffee is between 8 12.5% total moisture咖啡的含水量為8%到12

33、.5%之間8OTA Testing OTA檢測Checking all coffee isfrom OTA所有咖啡不得含有OTA問題2： 在你的選擇中，哪一個農(nóng)場是最低成本的選擇？Farm C 農(nóng)場CAnswer:Question 3:What would be an achievable ship問題3： 主要收割時間之后，對于首次裝船period after the main crop for the first container?來說，可完成的時間是什么時候？September/October 九月/十月Answer2 points per correct answer每個正確得2分3

34、2Practical 3 Sample Analysis實踐測試3-樣品分析of this exercise本測試攜帶任何所需和所需。·There are three sections to this practical本測試由三個部分組成。Further Notes注意事項·The coffees to be assessed are from the same origin and have been processed the same.待評估的咖啡來自相同的原產(chǎn)地，經(jīng)過相同的處理。·The coffees are slightly different in

35、 quality.品質(zhì)上，待測咖啡相差不大。·You will be asked a set of specific questions as well as being asked to define which the better quality在回答一組問題的同時解釋那一份的咖啡品質(zhì)更好。·You will be asked to make a value judgement of both coffees and when presented with a price, decidewhich is the better value coffee in terms

36、 of meeting the specification考生需要對兩種咖啡做出有價值的，在給出定價的時候，決定哪一種咖啡更有價值以及更符合規(guī)格。·For each coffee please record the green coffee specification checks in the spaces provided below對每一種咖啡豆，請在下面空白處下符合規(guī)格的咖啡生豆。·Cup 5 cups each of samples of the same two coffees and answer questions about the perceived q

37、uality取相同兩種咖啡樣品，每種五杯進行杯測，并回答品質(zhì)有關的問題。·Match which green coffee is which roasted coffee sample將咖啡生豆和相應的已烘焙的咖啡豆進行匹配。33· Time Available: 90 Minutes 測試時間：90分鐘· Points Available: 40 points 測試得分：40分· Silent working is required 測試期間請保持安靜。· Thisdesigned to evaluate your ability to ev

38、aluate two green coffees and compare them to a standard specification as part of a purchasing decision.本測試旨在評估考生對于兩種咖啡生豆的評測能力和對比標準規(guī)格作為采購決策一部分的能 力。· Equipment necessary for you to carry out the tests and record necessary information is available as partPart A - Green Assessment (10 points)A部分-生豆

39、評估（10分）34Analysis Category 分析項目Standard Specification 標準規(guī)格Coffee A咖啡ACoffee B咖啡BTotal Moisture總體含水量Meets Speciality requirements on ICO Resolution 420符合ICO溶液420號精品咖啡要求ICO溶液420號Trainer to record ideallyr to edge of standard than sample B培訓師-相較于樣品B來說， 更接近與標準。Trainer to record ideally around 10 11%培訓師記

40、錄-理想水平位10-11%Density濃度63 68 kg/hl based off measurement of 250ml green coffeeLower density than sample B and to bottom parameter trainer to record specific answer 與樣品B相比，濃度較低，接近最低參數(shù)-培訓師要確切答案。In Target Range trainer to record specific answer在目標范圍中-培訓師要記錄確切。Screen Sizes 詳細篩網(wǎng)95 % falling between screen

41、s 16 18篩出的95%的為16-18目0% below screen140%為14目Screen 18 18目Must be homogenous meeting specification 必須同時符合規(guī)格Screen 18 18目Must be homogenous meeting specification 必須同時符合規(guī)格Screen 17 17目Screen 17 17目Screen 16 16目Screen 16 16目Screen 15 15目Screen 15 15目Screen 14 14目Screen 14 14目Your Defect Count Here詳細描述缺陷

42、量Your Defect Count Here詳細描述缺陷量1 point per correct answer每一個正確的一分·Moisture含水量讀數(shù)Density濃度讀數(shù)ing of +/- 0.3% allowed誤差為±0.3%ing of +/- 2 kg/hl allowed誤差為±2 kg/hl··Screen size must be 100% accurate咖啡豆的目數(shù)（）必須準確·Defect section allowed +/- 1 full defect for correct answer缺陷部分，每

43、個正確得缺陷誤差為±1處·Threshold Answer.Correctly identify if coffee is to specification.如果咖啡符合規(guī)格正確辨識出。必須準確。o 0 Points if wrongThis must be accurate.錯誤不得分。35Defect Count缺陷量Meets SCAA Speciality Grading Criteria符合SCAA精品分級標準Full SCAA scoring全部經(jīng)過SCAA杯測打分Sample to pass SCAA scoring but beto borderline.0

44、 primary andto 5 defects as secondary樣品通過SCAA評分但是接近及格線。0處主要缺陷和將近5處次要缺陷。Full SCAA scoring 全部經(jīng)過SCAA杯測評分Sample is very clean with 0 primary defects and max 2 defects as secondary樣品非常純正，0處主要缺陷和最多2處次要缺陷。Does this coffee meet the specification (P the answer)? 這種咖啡是否符合規(guī)格？（勾出正確）Must meet all criteria必須符合所有標

45、準PPPart B CupAssessment (20 points)B部分-杯測（20分）·On the next page is an SCAA cupgradedform for you to assess roasts of both coffees you have just green下一頁為考生提供SCAA杯測表格，用于評估已經(jīng)分級的兩種咖啡生豆的烘焙。·The top section of the cupto matchform is the standard cup profile score for the type sample you would l

46、ike杯測表格頂部是標準的類型咖啡杯測特征評分，用于樣品匹配。·You will cup the standard coffee as a calibration before assessing the two coffees在評測兩種咖啡之前，要杯測標準咖啡作為校準咖啡。o A five minute group discussion of the calibration coffee will take place討論校準咖啡o Take note of the trainers cup培訓師的杯測評級并取comments and compare them to your sc

47、ore的評分進行對比·Then assess the two coffees in silent working conditions and score them appropriately然后在安靜的工作環(huán)境中對兩種咖啡進行評測，并給予適當?shù)姆謹?shù)。·The tutor will also assess the coffees導師也要參與評測咖啡。·You will be scored on your ability to assess the coffees appropriately in each category. Your overall scorea

48、lso has to be within +/- 2.5 points of their cup score for each coffee根據(jù)對每一項咖啡的適當評測能力，考生會得到相應的分數(shù)。每種每杯咖啡的的總分為在±2.5的區(qū)間內(nèi)。Trainer Notes培訓師注意事項Calibration Coffee校準咖啡·Cup calibration coffee first.首先對校準后的咖啡進行杯測·This sample must be of a quality between the two coffees to be scored by s這份樣品必須H

49、ave a 5 minute group discussion after 20 minutes of assessing this coffee and ensure all within +/- 2.5 points of your score·s are20分鐘的咖啡評測之后要進行5分鐘的小組討論，確保所有考生得分在±2.5的二區(qū)間之內(nèi)。Scoring Coffees對咖啡進行評分· Sample A樣品Ao to score 80 - 82 and be noticeably poorer than sample B.得分80-82，明顯優(yōu)于樣品B36o

50、Ideally the sample will be consistent but if it presents a phenol or fermented cup then this is not an issue.理想樣品的濃度時均衡的，如果呈現(xiàn)出石碳酸味或者發(fā)酵的味道并不意向結果。· Sample B樣品Bo to Score 85 - 86 and be very clean cup評分85-86，非常純凈的杯測。o It should present no defective cups and have a high quality acidity present as the dominant feature.應呈現(xiàn)出無缺陷，高品質(zhì)酸度是主要