咖啡杯品术语

1、咖啡杯品术语杯品（杯测）咖啡时，我们要区分咖啡的风味、醇厚度、酸度和湿香气是 否宜人。多数杯品师采用以下的标准来评判咖啡。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 thatmost tasters use to judge coffee:酸度 Acidity：酸度是咖啡的必备特征，是咖啡在舌下边缘和后腭产生的干的感觉。咖

2、啡 酸度的作用与红酒的口感类似，具有强烈而令人兴奋的质感。没有足够的酸 度，咖啡就趋于平淡。酸度与酸味不同，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.湿香气 Aroma湿香气很难与风味分开。如果没有嗅觉，我们的基本味觉就只是：甜、 酸、咸和苦。湿香气丰富了软腭对风味的辨别。一些微妙

4、、细腻的差别，比如 “花香”或“酒香”的特性，就来自于煮泡咖啡的湿香气。Aroma is a sensation which is difficult to separate from flavor. Without our sense of smell, our only taste sensations wouldbe: sweet, sour, salty, and bitter.The aroma contributes to the flavors we discern on our palates. Subtle nuances, such as "floral"

5、; or "winy" characteristics, are derived from the aroma of thebrewed coffee.醇厚度 Body：醇厚度是咖啡在口中的感觉，即咖啡作用于舌头产生的粘性、厚重和丰富 度的感觉。喝全脂牛奶与喝水的感觉不同，就是一个很好的例证。我们对咖啡的醇厚度的感觉与咖啡萃取的的油质和固形物有关。比较典型的事，印尼咖啡 比南美洲、中美洲咖啡的醇厚度要高。如果你无法确定几种咖啡的醇厚度差 异，可以试着将咖啡加入等量的牛奶。醇厚度高的咖啡用牛奶稀释后会保留更 多的风味。Body is the feeling that the

6、coffee has in your mouth. It is the viscosity, heaviness, thickness, or richness that is perceived on the tongue. A good example ofbody 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 solidsextracted d

7、uring brewing. Typically, Indonesian coffees will possess greater body than South and Central American coffees. If you are unsure of the level ofbody 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 dilute

8、d. 风味 Flavor：风味是咖啡在口中的总体感觉。酸度、湿香气和醇厚度都是风味的组成部 分，正是它们的平衡和均质才产生了我们的风味总体感。下面是一些典型的风 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 ofthese senses that create your overall perception of flavor

9、. The following are typical flavor characteristics:一般风味特征 General flavor characteristics：丰富 指醇厚度和浓郁程度复杂性 对多种风味的感觉平衡 所有基本口感特征都令人满意，没有一种口感掩盖另一种口感。Richnessrefers to body and fullnessComplexitythe perception of multiple flavorsBalancethe satisfying presence of all the basic taste characteristics where n

10、o one over-powers another令人喜欢的风味特征：清新明亮的、干的、轻快的或者活泼的中美洲咖啡常见）焦糖味的 像糖或者糖浆的巧克力味的 类似不加糖的巧克力或者香草的回味鲜美的 舌尖感觉到的微妙细腻的风味（水洗新几内亚产阿拉比卡豆）土味的 泥土的芳香特质（典型的苏门答腊咖啡）芬芳的 一种芳香的特质，范围从花香味的到多香料的果味的 一种芳香的特质，让人联想到浆果或橙子甘美芳醇的 口感圆润、顺滑，缺乏酸度有坚果味的 类似炒坚果的回味香料味的 让人想起各种香料的风味和芳香甜味的 无涩口的野生的 一种野生的风味，一般不被认为是宜人的；常见于埃塞俄比亚 咖啡酒香味的 一种让人联想到充分

11、熟酿的葡萄酒的回味（常见于肯尼亚和 也门咖啡）Typical specific desirable flavor characteristicsBright, Dry, Sharp, or Snappy（typical of Central American coffees）Caramellycandy like or syrupyChocolatyan aftertaste similar to unsweetened chocolate or vanillaDelicatea subtle flavor perceived on the tip of the tongue （typical

12、 of washed New Guinea arabica）Earthya soily characteristic （typical of Sumatran coffees）Fragrantan 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

13、roasted nutsSpicya flavor and aroma reminiscent of spicesSweetfree of harshnessWildnessa 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)令人不喜欢的风味特征：苦的 产生于舌根的味道，多由于烘焙过度所

14、致乏味、无刺激性的 风味中性炭味的 带有烧焦了的碳味无生命的 同 “Flat ”有杂味的 有霉味的，让人想到吃土的味道土味的 同“有杂味的 ”平淡的 无酸味，缺乏湿香和回味青草味的 让人联想到刚割下来的青草的香味粗糙的 一种苛性的、被抓似的、粗糙的特质浑浊的 粘稠而味道不浓的僵硬的 淀粉似质感的，类似煮过意大利面食的水粗硬的 舌头上的感觉，类似吃盐橡胶味 类似烧糊了的橡胶的气味（一般见于干加工法加工的的罗布斯 塔豆）软性的 同“乏味、无刺激性的 ”酸味的 类似未熟的水果的酸涩味稀薄的 无酸度的，一般因萃取不足所致松节油味的 味道象松节油的清水般的 在口中缺乏醇厚度、没有粘性粗野的 野生的特质T

15、ypical specific undesirable flavor characteristics：Bitter perceived on the back of the tongue, usually a result of over roastingBlandneutral in flavorCarbonyburnt charcoaly overtonesDeadsee "flat"Dirty a mustiness reminiscent of eating dirtEarthysee "dirty"Flatlack of acidity, ar

16、oma, and aftertasteGrassyan aroma and flavor reminiscent of freshly cut lawnHarsha caustic, clawing, raspy characteristicMuddy thick and dullRioya starchy texture similar to water which pasta has been cooked in.Rougha sensation on the tongue reminiscent of eating saltRubberyan aroma and flavor reminiscent of burnt rubber (typically found only i