咖啡品飲

咖啡與紅茶冷卻後的混濁現象:成因、結構差異與風味影響

  咖啡冷卻後出現混濁的現象,與紅茶的「茶乳現象」雖然表⋯
Read More

咖啡冷卻後混濁的原因及解決方法 Why Coffee Becomes Cloudy as It Cools and How to Address It

目錄: 1. 咖啡冷卻後混濁的原因 2. 解⋯
Read More

「回甘」品嘗咖啡的餘韻之美 The Art of Lingering Sweetness: Appreciating the Aftertaste of Coffee

目錄: 1. 那些咖啡會回甘? 2. 如何品嘗咖⋯
Read More

什麼是CATA(Check-All-That-Apply)?CATA在CVA中的應用 What is CATA (Check-All-That-Apply)? Application of CATA in CVA

目錄: 1. CATA的研究背景 2. CA⋯
Read More

CVA咖啡價值評估系統介紹 Introduction to the CVA Coffee Value Assessment System

目錄: 1. 系統發展背景 2. 主要評估內⋯
Read More

精品咖啡價值評估 - 好喝與不好喝的一線之隔 Evaluation of Specialty Coffee Value - The Fine Line Between Delicious and Undelicious

目錄: 1. 傳統的精品咖啡評價方式 2. ⋯
Read More

從一杯咖啡的酸苦看出風味輪廓 Understanding the Flavor Profile Through Coffee's Acidity and Bitterness

目錄: 1. 咖啡的酸味是什麼 2. 咖啡的⋯
Read More

咖啡杯測流程與方式 Coffee Cupping Process and Method

目錄: 1. 杯測流程 2. 杯測目的 ⋯
Read More

一杯不會走味的咖啡 A Cup of Coffee That Never Loses Its Flavor

目錄: 1. 咖啡冷掉不走味 2. 咖啡保存⋯
Read More

烘焙度造就不同的咖啡風味,解答淺焙咖啡迷思 Roasting Level Contributes to Different Coffee Flavors, Dispelling Myths about Light Roast Coffee

目錄: 1. 淺焙咖啡一定口感酸澀? 2. 淺焙咖啡沒有深焙咖啡⋯
Read More

嗅覺影響咖啡味道,聽覺與視覺也會影響咖啡味道嗎? Does Auditory and Visual Also Influence the Taste of Coffee in Addition to Olfaction?

目錄: 1. 聽覺 vs.味覺 2. 視覺 vs⋯
Read More

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"?

目錄: 1. 香氣(Fragrance/Aroma) 豐富度和明確性 ⋯
Read More
Successfully
Refresh Cart
Network error, please refresh error