How to Describe A Cup of Coffee?
Coffees are usually discussed by:
■ Roasts – Light, Medium light, Medium, Dark, and Darkest
■ Region – Columbian, Costa Rican, Ethiopian, Guatemala, Jamaican Blue Mountain, Java, etc.
■ Fragrance - the smell of ground coffee (e.g. floral, spicy, fruity, winery, woody, nutty or earthy etc.)
■ Aroma - the smell of coffee after adding hot water (e.g.floral, spicy, fruity, winery, sweety, earthy or nutty etc.)
■ Flavour - the taste characteristics (e.g. fruity, sour, bitter, rich or balanced etc)
■ Body - the tactile feeling of the coffee in the month (e.g. full, thick, balanced, buttery or thin etc.)
■ Acidity - the sharpness and liveliness of the acidity (e.g. sharp, thin, flat, mild, or neutral etc.)
■ Aftertaste - overall impression of the coffee remains in the month
Here are some vocabularies to describe the taste and aroma of a cup of coffee:
如何品評一杯咖啡?
咖啡普偏會根據以下範疇來品評:
■ 烘焙程度 – 淺度、中淺度、中度及深度 (可再加以細分)
■ 產地 – 咖啡豆大多數產自哥倫比亞、哥斯達尼加、埃賽俄比亞、危地馬拉、牙買加藍山及爪哇等熱帶地區
■ 香味 - 咖啡粉的香味 (例如: 花香、辛香、果香、酒香、果仁香或草青等等)
■ 香氣 - 咖啡加熱水後散發的香氣 (例如: 花香、辛香、果香、酒香、果仁香或草青等等)
■ 味道 - 味蕾上的感受 (例如: 果味、帶酸味、帶苦味、平衡或濃郁等等)
■ 口感 - 咖啡的濃稠度 (例如: 濃厚、平乏、平衡或奶油般等等)
■ 酸性 - 酸味的鮮明度 (特酸、中酸、微酸、溫和或缺乏等等)
■ 餘韻 - 咖啡殘留口中的整體感覺
咖啡的味道及香氣可以用下列的形容詞來加以表達及品評: