※ 引述《SamuelWang (干)》之铭言： : 要怎麽评啊??? : 就拿一杯咖啡喝下去就评了吗??? : 那这样不就很主观了??? : 没有比较格式化一点的品评吗??? 在此提供SCAA Consumer cupping form (如果还要更专业的话, 还有SCAA Pro cupping form) Coffee Sample: _________________ Source: ________ Date: _______ Aroma Flavor Aftertaste Acidity Body o Flowery o Nutty o Berry-like o Earthy o Soury o Thin o Fruity o Caramelly o Citrus-like o Spicy o Bland o Light o Herby o Toffee-like o Peanutty o Tobacco-like o Mellow o Medium o Chocolaty o Malty o Clove-like o Winey o Full o Piney o Molasses o Woody o Heavy o Smokey o Peppery Rating Rating Rating Rating Rating 1-2-3-4-5 1-2-3-4-5 1-2-3-4-5 1-2-3-4-5 1-2-3-4-5 Final Score: (Sum Ratings x 4) ______ Notes: Roast Color: ___ Light Medium ___ Medium ___ Moderately Dark Grind ___ Fine ___ Drip ___ Coarse Scope/Cup: ___ Level ___ Rounded ___ Heaping Reminiscent of: ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________ “Quality Coffee Measures Up” Seven Easy Steps for Rating Coffee Step #1: Take freshly roasted (not more than 7 days old) coffee beans and grind them to a “drip grind” in a burr-type coffee mill. Measure out 1 scope (10 grams) into a 7 to 8 fluid ounce coffee cup. Step #2: Bring “crystal fresh” (125-175ppm hardness) drinking water to a boil and pour directly over the coffee grounds so that the grounds rise to the top of the cup and form a cap level with the top of the cup – 6 fl. oz. of water. (Note: if the grounds immediately sink to the bottom of the cup, try using a slightly coarser grind.) Step #3: After infusing with water, allow the grounds to steep for 4 minutes. Break the cap by stirring 3 times. As the foam run down the back of the spoon, gently sniff the aroma vapors. Note on the form if the aromas are “flowery, fruity, or herby” and rate your personal preference on a scale of 1 to 5. Step #4: Using your cupping spoon, remove any grounds still floating on the surface of the cup. (Note: if too little of the coffee grounds sink to the bottom of the cup, try using a slightly finer grind.) When the coffee has cooled to 160 degrees F, evaluation of the brew begins by vigorously slurping a small portion of the fluid from the cupping spoon so that it is aspirated in such a way to cover as much area of the tongue as possible. Note on the form the flavor(s) experienced – “nutty to peppery”and rate your personal preference on a scale of 1 to 5. Step #5: Rinse your cupping spoon in hot water and repeat slurping a second spoonful. This time note on the form the aftertaste(s) experienced – “earthy to woody” and rate your personal preference on a scale of 1 to 5. Step #6: When the coffee has cooled to 140 degrees F, rinse your cupping spoon in hot water and repeat slurping a third spoonful. This time note on the form the acidity of the brew – “soury to winey” and rate your personal preference on a scale of 1 to 5. Step #7: When the coffee has cooled to 120 degrees F and can be comfortably held on the tongue, rinse your cupping spoon in hot water and repeat slurping a fourth spoonful. This time note on the form the body of the brew – “thin to heavy” and rate your personal preference on a scale of 1 to 5. Preference Rating: (Circle Choice) 1 – Poor 2 – Fair 3 – Good 4 – Excellent 5 – Outstanding Final Score and Notes: Calculate the final score by adding each of the individual ratings for aroma, flavor, aftertaste, acidity and body together and then multiplying by 4 to reach a 100-point basis. In the notes section record any taste and/or odors experienced reminiscent of other flavors that are not listed on the form. Be sure to note roast color, grind, and scope size for later comparison. It is best to compare at least two coffees (juxtapose) during each cupping session. 看看就好, 不一定对每个人都适用. 最後, 我完全不认为每个人都需要按照杯测表格来做纪录. 因为在严格杯测下所嚐到 的咖啡和平常冲煮时所喝到的, 有蛮大一段差距. 如何获得其中的关联性, 可能需要 长时间的训练. 我认为对初学者来说, 更重要也更有趣的应该是如何去描述自己所喝 到的咖啡, 特别是细腻的味道, 变化等. 和 o大大相反, 我认为对某些味道没有必要 做太过程度化的区别; 因为有些东西, 不适合, 也很难变成数字. 与其把味道定下来 变成数字, 倒不如去发掘更多的变化. 应该说, 杯测是认识咖啡的一种方法, 但不是 绝对的. 有些豆商的杯测结果都是80~90的数字在random walk, 这样的数字到底有多 少值得参考的, 很令人怀疑. 对於味道的描述, 可以参考SCAA Taste Wheel, 图片可以在SM抓到 (不过有问题不要问我, 我有很多看不懂) AROMAS ORIGIN FLORAL: jasmine, wintergreen, FRAGRANT: cardamum, caraway, basil, anise CITRUS: lemon, tangerine, apricot, melon BERRY: blueberry, raspberry, blackberry VEGETAL: onion, garlic, cabbage, alfalfa SUGAR BROWNING NUT: peanut, almond MALT: corn, barley CANDY: toffee, praline SYRUP: honey, mollasses CHOCOLATE: dark, milk VANILLA: custard, white chocolate DISTILLATES RESINOUS: pine, balsam, camphor SPICY: nutmeg, pepper, clove, thyme SMOKEY: tarry, tobacco, burnt, charred, ash TASTES SWEET: MELLOW: delicate, mild, ACIDIC: nippy, piquant SOURNESS/ACIDITY: WINE: tangy, tart SOUR: hard, acrid BITTER: MILD: warm, tannic, bitter-sweet PUNGENT: roasty, smokey, spicey HARSH: alkaline, caustic SALT: BLAND: soft, neutral SHARP: rough, astringent DEFECTS (* desirable in small quantities from some origins) ABSORBED TASTES BAGGY: mineral oil, fatty, MOLDY: cappy, starchy, yeasty MUSTY: *mulch, mildew, concrete ABSORBED ODORS DIRTY: barny, grady, dusty GROUNDY: erpsig, raw potato, *mushroom EARTHY: humus, *wet soil, fresh earth DEGRADED FATS SWEATY: soapy, lactic HIDEY: tallowey, *leathery, wet wool HORSEY: animal-like, *gamey DEGRADED ACIDS FERMENTED: sauerkraut, acerbic, leesy RIOY: iodine, carbolic, acrid RUBBERY: rubber-glue, *kerosene, *alcohol LOSS OF AROMATICS GRASSY: green, hay, strawy *AGED: full, round, smooth WOODY: wet paper, wet cardboard IMPROPER ROASTING TIPPED: cereal, biscuity, skunky SCORCHED: cooked, charred, burnt BAKED: bakey, flat, dull -- 战争即和平 自由即奴役 无知即力量 《1984》 --

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