月光般的咖啡口感｜什麼是「乾淨透明」的風味感受？Coffee Under Moonlight｜What Does “Clean and Transparent” Flavor Really Mean?
目錄：
1. 乾淨度是什麼？
2. CVA價值評估表「缺陷杯」重點(Defective Cups)
3. 賽事視角：乾淨是高分的地基
4. 把乾淨落地到日常(生豆→烘焙→沖煮)
5. 感官訓練：把「乾淨」變可操作
6. 乾淨是風味的放大器
對手沖愛好者而言，「乾淨透明」不是味道少，而是雜訊少、風味清楚：花果、甜感與餘韻各就其位，好像月光照在湖面，波紋分明、倒影清楚。
For pour-over enthusiasts, “clean and transparent” does not mean less flavor, but less off notes and clear flavors: every element—florals, fruitiness, sweetness, and finish—falls into place with clarity. Like moonlight on a lake, where ripples are distinct and reflections sharp.
一、乾淨度是什麼？
在現行SCA Coffee Value Assessment(CVA)評分表裡，「乾淨」不再只是舊版打勾扣分，而是由樣品準備與缺陷控管(避免污染與不當處理)加上描述性與感受性評估共同呈現的結果。簡單說：如果杯中沒有非咖啡來源的負面味道，且風味線條清晰、層次分明，就符合我們追求的乾淨透明。
1. What is Clean Cup?
In the current SCA Coffee Value Assessment (CVA) framework, “clean” is no longer a simple checkmark to deduct points as in the old form. Instead, it results from both sample preparation and defect control (avoiding contamination and improper processing) combined with descriptive and sensory evaluation. In short: if the cup shows no off-flavors from non-coffee sources, and the flavor lines are clear and structured, it meets the goal of clean transparency.
二、CVA價值評估表「缺陷杯」重點(Defective Cups)
CVA價值評估表中提供三個常見缺陷的勾選欄位，任何一杯出現即屬「缺陷杯」：
● 發黴 MOLDY：潮霉、悶布、倉味、土霉。常見於乾燥/儲運失控或微生物污染。
● 酚味 PHENOLIC：藥水、OK繃、消毒水感，口腔觸感粗糙。可能與含氯水、煙汙或處理污染有關。
● 馬鈴薯 POTATO(PTD)：像削生馬鈴薯的強烈青澀土味，常一杯就壓過所有花果香。
缺陷管理是乾淨度的前提。
2. Defective Cups in the CVA
The CVA identifies three common defects; any single occurrence makes a sample a defective cup:
● Moldy: musty, damp cloth, storage taint, earthy mildew. Often caused by drying, storage, or microbial issues.
● Phenolic: medicinal, band-aid, disinfectant-like, with rough mouthfeel. Linked to chlorinated water, smoke contamination, or processing faults.
● Potato (PTD): raw potato-like earthy green taint, so strong it overwhelms florals and fruits even in one cup.
Managing defects is the foundation of cleanliness.
三、賽事視角：乾淨是高分的地基
● WBrC/WCC：雖不直接列「Clean Cup」分項，但以「風味描述與實際感受的準確度」評核；任何雜味都會拉低整體體驗。
● COE/BOP：以高標準樣品準備與多輪杯測把關，重大缺陷直接失格；在此框架下，清晰度、甜感與層次得以被看見、被放大。
3. Competition Standards: Cleanliness as the Basis of High Scores
● WBrC/WCC: While “Clean Cup” is not scored as a separate item, accuracy between described and actual flavor is evaluated. Any taint lowers overall scores.
● COE/BOP: With strict sample preparation and multiple cupping rounds, major defects lead to disqualification. Within this structure, clarity, sweetness, and complexity are revealed and amplified.
四、把乾淨落地到日常(生豆→烘焙→沖煮)
● 生豆採購與保存
選擇瑕疵少、含水率穩定、包材與倉儲可靠的批次；入倉抽檢，先排除霉、酸敗、異味風險。
● 烘焙與樣品準備
避免烘焙瑕疵(發展不足/過度發展/焙烤/燒焦)；器具、濾紙、杯子與水路徹底無味，用乾淨且礦物質平衡穩定的水來沖煮咖啡。
● 手沖萃取
固定粉水比與注水節奏，降低細粉擾動；水溫過高易生苦澀煙味，過低則酸質渾濁。關鍵是穩定、均勻、可重現。
● 吧台環境
避免外來氣味(香氛、油煙、清潔劑殘留)，讓嗅覺背景維持乾淨。
4. Applying “Clean Cup” to Daily Practice (from Green beans → Roasting → Brewing)
● Green Coffee Procurement & Storage
Choose lots with minimal defects, stable moisture, and reliable packaging/storage. Perform warehouse sampling to eliminate risks of mold, rancidity, or foreign odors.
● Roasting & Sample Prep
Avoid roast defects (underdevelopment, overdevelopment, baked or burnt notes). Use clean equipment, filters, cups, and water sources; brew with clean, mineral-balanced water.
● Pour-Over Extraction
Maintain consistent ratios and pouring rhythm to reduce fines agitation. Too-high water temp can cause bitterness or smoky notes; too-low yields muddled acidity. The key: stability, uniformity, reproducibility.
● Bar Environment
Prevent external odors (fragrance, kitchen grease, cleaning agents) from interfering with sensory evaluation.
五、感官訓練：把「乾淨」變可操作
零雜訊校準：先聞熱水與空杯，確認背景為零；再比對乾粉、濕香與不同溫段。
一豆兩法盲測：同批豆做兩個變因(如兩種水或兩種研磨)，專注比較背景是否更純淨、線條是否更清楚。
缺陷記憶庫：建立「發黴/酚味/馬鈴薯」的嗅味記憶，遇到時能瞬間辨識並追溯來源。
5. Sensory Training: Making “Clean” Measurable
Noise-Free Calibration: First smell hot water and empty cups to confirm a neutral background, then compare dry grounds, wet aroma, and different temperature stages.
Two-Method Blind Testing: Brew the same coffee with two variable changes (e.g., water source, grind size). Focus on whether one cup shows a purer background and sharper flavor lines.
Defect Memory Bank: Train recognition of moldy, phenolic, and potato notes, so they can be instantly identified and traced.
六、乾淨是風味的放大器
當雜訊被清空，甜感會鮮明、酸質更像是水果、餘韻更綿長；寫在紙上的「茉莉、佛手柑、白桃、蜂蜜」更容易在杯中被一致驗證。這正是CVA、新世代賽事與產地競賽共同推動的語言：清晰、可驗證、可重現。
6. Cleanliness as a Flavor Amplifier
When noise is stripped away, sweetness becomes brighter, acidity transforms into fruit-like vibrance, and aftertaste lengthens. Written notes—jasmine, bergamot, white peach, honey—are easier to consistently verify in the cup. This is the shared language now promoted by CVA, next-generation competitions, and origin contests: clarity, verifiability, reproducibility.
今年中秋，端起你最拿手的手沖，享用一杯中秋月光下的乾淨透明。在無味的杯壁與乾淨的水中，讓穩定的注水把風味呈現，減少雜訊。當杯裡的茉莉、佛手柑與細緻甜感一一浮現，就像月光攤開夜色的細節一一不刺眼，卻把世界照得更清。那一刻，喝到的不是「清淡」，而是乾淨透明，生豆把產地、品種與處理寫進咖啡的訊息，而你用乾淨為基礎，讓這盞月光般的風味，被看見、被記住。
This Mid-Autumn, brew your best pour-over and savor a cup of moonlight-like clarity. In a clean cup, with pure water and steady pouring, let the flavors unfold without distraction. As jasmine, bergamot, and delicate sweetness emerge one by one, it feels like moonlight quietly revealing the night—never harsh, but illuminating everything. At that moment, what you taste is not “thinness,” but clean transparency: coffee carrying the imprint of its origin, variety, and process, and you, grounding it in cleanliness, letting this moonlit flavor be seen and remembered.
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