咖啡杯品術(shù)語

1、咖啡杯品術(shù)語杯品（杯測）咖啡時，我們要區(qū)分咖啡的風(fēng)味、醇厚度、酸度和濕香氣是否宜人。多數(shù)杯品師采用以下的標(biāo)準(zhǔn)來評判咖啡。While tasting the coffee, you should try to discern whether the flavor, body, acidity and aroma of the coffee is pleasant, or unpleasant. Here are the criteria that most tasters use to judge coffee:酸度 Acidity ： 酸度是咖啡的必備特征，是咖啡在舌下邊緣和后腭產(chǎn)生的干的感覺

2、?？Х人岫鹊淖饔门c紅酒的口感類似，具有強烈而令人興奮的質(zhì)感。沒有足夠的酸度，咖啡就趨于平淡。酸度與酸味不同，酸味是令人不快的不好的口味特征。Acidity is a desirable characteristic in coffee. It is the sensation of dryness that the coffee produces under the edges of your tongue and on the back of yourpalate. The role acidity plays in coffee is not unlike its role as rela

3、ted to the flavor of wine. It provides a sharp, bright, vibrant quality. With out sufficient acidity, the coffee will tend to taste flat. Acidity should not be confused with sour, which is an unpleasant, negative flavor characteristic.濕香氣 Aroma 濕香氣很難與風(fēng)味分開。如果沒有嗅覺，我們的基本味覺就只是：甜、酸、咸和苦。濕香氣豐富了軟腭對風(fēng)味的辨別。一些微

4、妙、細膩的差別，比如“花香”或“酒香”的特性，就來自于煮泡咖啡的濕香氣。Aroma is a sensation which is difficult to separate from flavor. Without our sense of smell, our only taste sensations would be: sweet, sour, salty, and bitter.The aroma contributes to the flavors we discern on our palates. Subtle nuances, such as floral or winy c

5、haracteristics, are derived from the aroma of the brewed coffee.醇厚度 Body ： 醇厚度是咖啡在口中的感覺，即咖啡作用于舌頭產(chǎn)生的粘性、厚重和豐富度的感覺。喝全脂牛奶與喝水的感覺不同，就是一個很好的例證。我們對咖啡的醇厚度的感覺與咖啡萃取的的油質(zhì)和固形物有關(guān)。比較典型的事，印尼咖啡比南美洲、中美洲咖啡的醇厚度要高。如果你無法確定幾種咖啡的醇厚度差異，可以試 著將咖啡加入等量的牛奶。醇厚度高的咖啡用牛奶稀釋后會保留更多的風(fēng)味。Body is the feeling that the coffee has in your mout

6、h. It is the viscosity, heaviness, thickness, or richness that is perceived on the tongue. A good example of body would be that of the feeling of whole milk in your mouth, as compared to water. Your perception of the body of a coffee is related to the oils and solids extracted during brewing. Typica

7、lly, Indonesian coffees will possess greater body than South and Central American coffees. If you are unsure of the level of body when comparing several coffees, try adding an equal amount of milk to each. Coffees with a heavier body will maintain more of their flavor when diluted.風(fēng)味 Flavor： 風(fēng)味是咖啡在口

8、中的總體感覺。酸度、濕香氣和醇厚度都是風(fēng)味的組成部分，正是它們的平衡和均質(zhì)才產(chǎn)生了我們的風(fēng)味總體感。下面是一些典型的風(fēng)味特征：Flavor is the overall perception of the coffee in your mouth. Acidity, aroma, and body are all components of flavor. It is the balance and homogenization of these senses that create your overall perception of flavor. The following are ty

9、pical flavor characteristics:一般風(fēng)味特征 General flavor characteristics：豐富指醇厚度和濃郁程度復(fù)雜性對多種風(fēng)味的感覺平衡所有基本口感特征都令人滿意，沒有一種口感掩蓋另一種口感。Richnessrefers to body and fullnessComplexity the perception of multiple flavorsBalance the satisfying presence of all the basic taste characteristics where no one over-powers anoth

10、er令人喜歡的風(fēng)味特征：清新明亮的、干的、輕快的或者活潑的（中美洲咖啡常見）焦糖味的像糖或者糖漿的巧克力味的類似不加糖的巧克力或者香草的回味鮮美的舌尖感覺到的微妙細膩的風(fēng)味（水洗新幾內(nèi)亞產(chǎn)阿拉比卡豆）土味的泥土的芳香特質(zhì)（典型的蘇門答臘咖啡）芬芳的一種芳香的特質(zhì)，范圍從花香味的到多香料的果味的一種芳香的特質(zhì)，讓人聯(lián)想到漿果或橙子甘美芳醇的口感圓潤、順滑，缺乏酸度有堅果味的類似炒堅果的回味香料味的讓人想起各種香料的風(fēng)味和芳香甜味的無澀口的 野生的一種野生的風(fēng)味，一般不被認(rèn)為是宜人的；常見于埃塞俄比亞咖啡 酒香味的一種讓人聯(lián)想到充分熟釀的葡萄酒的回味（常見于肯尼亞和也門咖啡）Typical spe

11、cific desirable flavor characteristicsBright, Dry, Sharp, or Snappy (typical of Central American coffees)Caramelly candy like or syrupyChocolaty an aftertaste similar to unsweetened chocolate or vanillaDelicate a subtle flavor perceived on the tip of the tongue (typical of washed New Guinea arabica)

12、Earthy a soily characteristic (typical of Sumatran coffees)Fragrant an aromatic characteristic ranging from floral to spicyFruity an aromatic characteristic reminiscent of berries or citrusMellow a round, smooth taste, typically lacking acidNutty an aftertaste similar to roasted nutsSpicy a flavor a

13、nd aroma reminiscent of spicesSweet free of harshnessWildness a gamey flavor which is not usually considered favorable but is typical of Ethiopian coffeesWiny an aftertaste reminiscent of well-matured wine (typical of Kenyan and Yemeni coffees) 令人不喜歡的風(fēng)味特征：苦的產(chǎn)生于舌根的味道，多由于烘焙過度所致乏味、無刺激性的風(fēng)味中性炭味的帶有燒焦了的碳味無

14、生命的同“Flat”有雜味的有霉味的，讓人想到吃土的味道土味的同“有雜味的” 平淡的無酸味，缺乏濕香和回味 青草味的讓人聯(lián)想到剛割下來的青草的香味 粗糙的一種苛性的、被抓似的、粗糙的特質(zhì) 渾濁的粘稠而味道不濃的 僵硬的淀粉似質(zhì)感的，類似煮過意大利面食的水 粗硬的舌頭上的感覺，類似吃鹽 橡膠味類似燒糊了的橡膠的氣味（一般見于干加工法加工的的羅布斯塔豆） 軟性的同“乏味、無刺激性的”酸味的類似未熟的水果的酸澀味 稀薄的無酸度的，一般因萃取不足所致 松節(jié)油味的味道象松節(jié)油的 清水般的在口中缺乏醇厚度、沒有粘性 粗野的野生的特質(zhì)Typical specific undesirable flavor c

15、haracteristics：Bitter perceived on the back of the tongue, usually a result of over roastingBland neutral in flavorCarbony burnt charcoaly overtonesDead see flatDirty a mustiness reminiscent of eating dirtEarthy see dirtyFlat lack of acidity, aroma, and aftertasteGrassy an aroma and flavor reminiscent of freshly cut lawnHarsh a caustic, clawing, raspy characteristicMuddy thick and dullRioy a starchy texture similar to water which pasta has been cooked in.Rough a sensation on the tongue reminiscent of eating saltRubbery an aroma and flavor reminiscent of burnt rubber (typically found o