杯測師眼中，怎樣才稱得上「好喝的精品咖啡」？ In the Eyes of a Cupping Specialist, What Qualifies as "Good Specialty Coffee"?
每個人對好喝咖啡的感受各有所好，但您想知道在杯測師的品飲專業中，是依據什麼細節或方向來感受一杯咖啡的好壞呢？如果您也有興趣跟著杯測師品味咖啡，相信能開闊自己的品飲視野，那麼這篇文章就是為你而寫的！
While everyone has their own preferences for what makes coffee delicious, have you ever wondered what details or criteria cupping specialists use to evaluate the quality of a cup of coffee? If you're interested in expanding your tasting horizons alongside cupping specialists, then this article is for you!
在杯測咖啡時，杯測師評價一杯好咖啡主要依據以下十個項目：
When cupping coffee, cupping specialists evaluate a cup of good coffee based on the following ten criteria:
1. 香氣(Fragrance/Aroma) 豐富度和明確性 ：
咖啡的香氣是最重要的評價項目之一。香氣應該鮮明、豐富，並且與咖啡豆的產地和處理法相互應。香氣包括了乾香氣(Fragrance)，以及溼香氣(Aroma)。乾香氣是指加入熱水之前，咖啡豆在研磨後的狀態下散發的香氣。溼香氣是指手沖悶蒸時的香氣，以及手沖後咖啡靜止時釋放出來的香氣。杯測師會在上述各環節評估香氣的豐富度和複雜性。
1. Fragrance/Aroma - Richness and Clarity:
The aroma of coffee is one of the most important evaluation criteria. The aroma should be distinct, rich, and should correspond to the origin and processing method of the coffee beans. Aroma includes both dry fragrance and wet aroma. Dry fragrance refers to the aroma released by ground coffee beans before hot water is added. Wet aroma refers to the aroma during blooming and brewing, as well as the aroma released when the coffee is at rest after brewing. Cupping specialists assess the richness and complexity of the aroma at each stage.
2. 風味(Flavor) 清晰並有豐富的層次感，且易辨識 ：
風味是杯測中最核心的元素，風味反映了咖啡主要的特性，是在香氣與餘韻之間的中間領域特性，從一入口中到咖啡散布整個口腔時，所有味覺與嗅覺的綜合味道與香氣特性評價。優質的精品咖啡應該具有清晰的風味，並有豐富的層次感，不同的風味應該能夠被辨識出來。
2. Flavor - Clarity, Complexity, and Recognizability:
Flavor is the most central element in cupping, reflecting the primary characteristics of the coffee. It occupies the intermediate area between aroma and aftertaste, encompassing all taste and aroma characteristics that are perceived from the moment coffee enters the mouth until it spreads throughout the oral cavity. High-quality specialty coffee should have a clear flavor profile with rich complexity, where different flavors can be easily recognized.
3. 餘韻(Aftertaste) 持久、鮮明、令人愉快：
咖啡的餘韻是指品嚐一口咖啡後口腔中留存的香氣。良好的餘韻應該持久、清晰，不應有不愉快的殘留味道。如果餘韻令人愉快且鮮明且持久是優質的精品咖啡。
3. Aftertaste - Long-lasting, Clear, and Pleasing:
The aftertaste of coffee refers to the lingering aroma in the mouth after taking a sip. A good aftertaste should be long-lasting, clear, and free from any unpleasant residual flavors. If the aftertaste is pleasant, clear, and long-lasting, it indicates a high-quality specialty coffee.
4. 酸質(Acidity) 明亮且平衡：
酸質是指咖啡中酸的質地，不是指咖啡的酸味，而是指一種清爽、明亮的特質，有助於感受咖啡帶著甜感並提升咖啡的活力和層次感，令人聯想到新鮮水果的特性。好的酸質應該是平衡的，而不是過於刺激令人感到不愉快。
4. Acidity - Bright and Balanced:
Acidity refers to the brightness and liveliness in the texture of coffee, rather than the sour taste. It is a refreshing, bright characteristic that enhances the sweetness and adds vibrancy and complexity to the coffee, reminiscent of the characteristics of fresh fruit. Good acidity should be balanced and not overly sharp or unpleasant.
5. 口感(Body) 厚實滑順 ：
口感描述的是咖啡在口中的觸感和質感，即咖啡液體在舌頭與口中上顎之間的觸感。有些咖啡擁有較重的口感，而有些可能較輕盈；有些咖啡較滑順、有些咖啡帶有澀感。
5. Body - Rich and Smooth:
Body describes the tactile sensation and texture of coffee in the mouth, specifically the sensation of the coffee liquid between the tongue and the palate. Some coffees have a heavier body, while others may be lighter; some may feel smooth, while others may have a more astringent texture.
6. 甜感(Sweetness) ：
咖啡中的甜感是指來自咖啡本身的天然甜感，而非添加糖分。良好的甜感應該在風味豐富感覺的同時，又有明顯的甜感。精品咖啡在優良的種植環境與處理過程下，會有天然的甜感。
6. Sweetness:
Sweetness in coffee refers to the natural sweetness inherent in the coffee itself, rather than added sugars. Good sweetness should be apparent alongside a rich flavor profile, providing a noticeable sweetness. Specialty coffees grown in excellent conditions and processed properly will naturally exhibit sweetness.
7. 平衡性(Balance) ：
良好的精品咖啡應該是在上述各項評價中具有平衡感，沒有特定香氣或風味過於強烈，而是呈現出整體調和、互補的平衡感。
7. Balance:
A good specialty coffee should exhibit balance across all evaluated aspects, without any particular aroma or flavor overpowering the others. It should present a harmonious, complementary balance.
8. 乾淨度(Clarity)：
好的咖啡應該有清晰的風味，不應有混雜的感覺。清澈乾淨度是從咖啡入口到最後的餘韻，沒有其他味道所衝擊的負面印象，反映了咖啡的純度和品質。
8. Clarity:
Good coffee should have a clear flavor profile, free from any muddled sensations. Clarity reflects the purity and quality of the coffee, from the initial taste to the lingering aftertaste, without any negative impressions of other flavors.
9. 一致性(Uniformity)：
指的是同一支豆子，在相同沖煮條件下，每一杯之間的風味一致性，優良的精品咖啡，在沖煮條件不變下，每一杯應該喝起來都一樣好喝。
9. Uniformity:
Uniformity refers to the consistency of flavor among cups brewed from the same beans under the same brewing conditions. Excellent specialty coffee should taste consistently delicious across all cups brewed under unchanged conditions.
10. 綜合評價(Overall)：
杯測師會綜合考慮以上因素，給予整體評價，這部份會有比較多主觀因素，會因為品飲人對於特定產區、或特定處理法的喜惡而有不同的評價，綜合評估這杯咖啡在整體全面體驗上的表現。
10. Overall Evaluation:
Cupping specialists consider all these factors and provide an overall assessment, which may involve subjective elements influenced by personal preferences for specific origins or processing methods. The overall evaluation assesses the coffee's performance in providing a comprehensive and enjoyable tasting experience.
這些評價標準有助於杯測師深入了解咖啡的風味特性、品飲感受，從而評斷一杯咖啡的品質。在品嚐精品咖啡時，了解這些細節可以幫助你更有系統地欣賞和鑑賞每一杯咖啡的獨特之處。
These evaluation criteria help cupping specialists gain a deeper understanding of the flavor characteristics and tasting experiences of coffee, enabling them to judge the quality of a cup of coffee. Understanding these details when tasting specialty coffee can help you systematically appreciate and evaluate the unique aspects of each cup of coffee.
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