順口的咖啡等於好喝的咖啡嗎？ Is Smooth Coffee Equivalent to Delicious Coffee?
品飲一杯咖啡時，常聽到有人形容咖啡「順口」，怎樣才可以稱作順口呢？順口是一個品飲後的綜合感受，融合了這杯咖啡的所有面向，包括風味、餘韻、酸質、甜感與醇厚度等協調呈現。假如咖啡香氣奔放但口感不佳，則非一杯順口的咖啡；假如咖啡平淡乏味但喝起來順口，那是不是喝杯水就可以了。
When tasting a cup of coffee, you often hear people describe it as "smooth." What does it take for a coffee to be considered smooth? Smoothness is a comprehensive experience after tasting, incorporating all aspects of this cup of coffee, including flavor, aftertaste, acidity, sweetness, and richness, all harmoniously presented. If the coffee has a strong aroma but a poor taste, it cannot be considered a smooth cup; if the coffee is bland but goes down smoothly, it might as well be drinking water.
與「順口」相反的品飲感受是「礙口」，當咖啡過度萃取時，會有「苦」的感覺，且會伴隨著「澀感」，這都是礙口的感受；濃淡度要掌握得宜才會順口，咖啡中不要出現澀感才會順口。在濃度上，如同咖啡金杯理論，濃度要剛剛好，在濃度1.15%~1.35%之間，並搭配萃取率18%~22%，會是一杯好喝的金杯咖啡。濃度低於1.15%會平淡無味、高於1.35%會過濃礙口；萃取率低於18%會死酸、高於22%會苦澀。掌握好濃度與萃取率容易有一杯順口的好咖啡。
The opposite of "smooth" in the tasting experience is "harsh." When coffee is over-extracted, it may produce a "bitter" sensation accompanied by a "astringent" feeling, creating a harsh experience. The balance of strength is crucial for smoothness; there shouldn't be any astringency in the coffee to make it smooth. According to the Coffee Golden Cup Theory, the concentration should be just right, between 1.15% and 1.35%, coupled with an extraction rate of 18% to 22%, to produce a delicious golden cup of coffee. Concentration lower than 1.15% will be bland, and higher than 1.35% will be overly strong and harsh; extraction rates lower than 18% will be flat and sour, and higher than 22% will be bitter. Mastering the concentration and extraction rate easily results in a smooth cup of excellent coffee.
│ Further reading: It's Harshness Not Bitterness
順口的咖啡如同順口的好茶，濃淡度掌握得宜，保有茶葉原味，無不適的苦澀味，喝起來就會順口。如同飲下一口茶湯，細細品味茶香在口中蔓延，並觸動味蕾，感受其酸、甜、苦、澀的各種滋味及觸感。好茶，不僅會品嚐到茶香的芬芳、喉頭的回甘生津，且口腔不會有一絲緊縮的乾澀感，從入口到吞嚥，一連串都是滑順且獨具茶香韻味。
Smooth coffee, like good tea, requires a balanced concentration, preserving the original flavor of the beans without an unpleasant bitter taste for a smooth drinking experience. Similar to sipping a mouthful of tea soup, savoring the tea aroma spreading in the mouth triggers the taste buds to experience its various flavors and textures—acidic, sweet, bitter, and astringent. Good tea allows you to taste the fragrant aroma, sweet aftertaste, without any tight or dry sensation in the mouth, making the entire experience smooth and full of tea fragrance.
順口的精品咖啡同時也需具有豐富的咖啡風味，最具代表的豆子是藝妓咖啡，藝妓香氣特殊帶花香，一般做淺焙，淺焙的酸感明顯，需要有甜感支撐與平衡，高海拔的藝妓甜感高，做淺焙時、香氣爆猛卻有很好的甜感做平衡，所以順口的前提下，可以品味殊勝的各式花香，是藝妓迷人之處。藝妓咖啡有著豐富的各式芬香可溶性物質，讓咖啡在口中的重量感佳、飽滿醇厚，即使是淺焙，也有很好的Body，是絕佳的順口兼具細膩優雅的好咖啡。
Smooth specialty coffee also needs to have rich coffee flavors. The most representative beans are Geisha coffee, known for its unique floral aroma. Generally, Geisha coffee is lightly roasted, emphasizing noticeable acidity. It needs to have sweetness as support and balance. Geisha coffee grown at high altitudes has high sweetness. Even with light roasting, the aroma is intense, creating a well-balanced sweetness. Therefore, under the premise of smoothness, you can enjoy various floral aromas, making Geisha coffee enchanting. Geisha coffee contains rich soluble compounds, giving the coffee a good weight in the mouth, full-bodied and rich, even in light roasting, displaying excellent body. It is an outstandingly smooth and delicately elegant coffee.
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