咖啡盲測，貴的咖啡真的有比較好喝？ Coffee Blind Tasting: Does Expensive Coffee Really Taste Better?
目錄：
1. 什麼是「咖啡盲測」
2. 藉由咖啡盲測，貴的咖啡真的有比較好喝嗎？
不知道喝的咖啡是什麼時，反而喝的更清楚明白，沒有先入為主的觀點，有趣的「咖啡盲測」讓整個身心投入感官體驗。高價位與低價位的咖啡一起盲測，貴的咖啡真的有比較好喝嗎？
When you don't know what coffee you're drinking, you can actually taste it more clearly. The interesting practice of "coffee blind tasting" allows you to fully engage your senses without any preconceived notions. We blind tests expensive and cheap coffee. Does expensive coffee really taste better?
什麼是「咖啡盲測」
What is Coffee Blind Tasting?
正常情況下，沖煮咖啡前會知道是什麼豆子，但咖啡盲測是不讓自己知道它是什麼豆子，以強化自己感官的體驗，訓練自己的感官敏感度，當答案揭曉時，你會記得當下那種感覺比較長久。事先不讓自己知道眼前的這支豆子是來自什麼國家、莊園、處理法、焙度等，再從沖煮及品嚐過程中一點一滴的猜出來。
Normally, before brewing coffee, you know what kind of beans you're using. However, in coffee blind tasting, you intentionally keep yourself unaware of the coffee's origin. This enhances your sensory experience and trains your sensory sensitivity. When the answer is revealed, you will remember the sensations you experienced more vividly. The goal is to figure out the coffee's origin, estate, processing method, roast level, etc., solely through the brewing and tasting process.
準備的方式有多種，如以手沖方式盲測，可事先把多種豆子各以20克包裝好，背面朝自己，再從中挑出其中一包，就不會事先知道是什麼豆子。如以杯測方式盲測，用二支以上的豆子，先在杯底以膠帶貼上並寫上豆名，磨好粉後再把順序弄亂，不要讓自己記得哪個是哪個。如果有二人以上同時盲測，上述過程就可以更容易達成。如果同時買二包以上的JC咖啡半磅豆，剛好開口那面是沒有咖啡標籤內容，也可以隨手選其中一包來盲測一下。
There are various ways to conduct a blind tasting. For example, in a pour-over blind tasting, you can prepare multiple packages of coffee, each containing 20g of beans, with the backside facing you. Randomly select one package without knowing its contents. In a cupping blind tasting, use two or more different coffees, tape the bottom of the cups with the coffee names written on them, and mix up the order. The key is not to remember which coffee is which. If multiple people are participating in the blind tasting, the process becomes even easier. Another option is to buy two or more half-pound bags of coffee with no label on the opening side (such as Justin Coffee), and randomly choose one for the blind tasting.
咖啡盲測的過程，儘量以一致性沖煮&品嚐各支豆子，如同咖啡杯測的方式，從水溫、粉水比、研磨粗細、聞乾香、浸泡時間、聞溼香、品飲方式及品測項目等，都以相同的標準來品測，包括: 香氣、風味、餘韻、酸質、體脂感、平衡感等，並以分數記錄下來；長期累積下來，夠多的主觀經驗，就會是相對客觀的經驗。過程中儘量以文字記錄各種感受，以利最後比對及與同飲的友人討論。
During the blind tasting process, try to maintain consistency in brewing and tasting each coffee. Following the cupping method, use the same standards for water temperature, coffee-to-water ratio, grind size, dry aroma evaluation, brewing time, wet aroma evaluation, tasting method, and evaluation criteria, including aroma, flavor, aftertaste, acidity, body, balance, etc. Record your observations and ratings to accumulate subjective experiences over time, which will ultimately become a relatively objective reference. Throughout the process, take notes to facilitate comparisons and discussions with fellow tasters.
常以此方法品飲後，通常可以先分辨出是什麼處理法，是水洗或日曬或蜜處理；再來可以分辨出是非洲國家或中美洲國家或其他地方；再籍由後續的品飲，一點一滴堆疊出一個輪廓，並籍由討論，增進彼此心得。有時候找不同愛好的友人，可以激盪出有趣的看法，像是愛喝茶的人會對茶類香氣及滑順口感很敏銳，愛喝酒的人通常對發酵風味的嗅覺很好，甚至可以找平時不愛喝咖啡的人，反而會出現令人意想不到的品飲描述，都是相當有趣的品飲體驗。
After practicing this method, you can usually first distinguish the processing method, whether it's washed, natural, or honey-processed. Then, you can differentiate between African countries, Central American countries, or other regions. Through subsequent tasting, you gradually build a profile and enhance your understanding through discussions. Sometimes, tasting with friends who have different preferences can spark interesting perspectives. For example, tea enthusiasts may be sensitive to tea aromas and smooth textures, while wine lovers often have a keen sense of fermentation flavors. Surprisingly, even those who don't usually drink coffee may provide unexpected tasting descriptions, making the experience quite fascinating.
藉由咖啡盲測，貴的咖啡真的有比較好喝嗎？
Through coffee blind tasting, does expensive coffee really taste better?
我們同時測二種價格的豆子，半磅550元與1250元，選同一個國家、相同處理法。一開始聞乾香時，都是肯亞特有的烏梅香，當下眉頭一皺，心想會不會猜不出來了；但仔細一聞，其中一個比較香甜細緻，並帶有甜梅香；再經過溼香，其實答案已經差不多出來了；再好好喝上二口，口感的差異度高下立判，汗吉處理廠已經是帶有高水準的Body黏稠，但TOH冠軍批次的Body厚實滑順，清甜細緻的高貴感、立馬在口中勝出！以下是我們以杯測方式的品飲記錄。
We conducted a blind tasting of two types of beans, priced at NT$550 and NT$1,250 per half pound, from the same country and processed in the same way. Initially, during the dry aroma evaluation, both had the unique plum fragrance of Kenyan coffee. I was a bit worried that I might not be able to taste the differences. However, upon closer inspection, one of them was more fragrant, sweet, and delicate, with a hint of sweet plum. After evaluating the wet aroma, the answer became quite clear. And upon tasting, the difference in flavor profile was very obvious. The coffee from the Handege Factory had a high level of body, but the TOH Champion batch was mellow, smooth, with a refined sweetness, and immediately stood out in the mouth! Here is our cupping evaluation record:
豆子1號，半磅550元
肯亞 奇安布 汗吉處理廠 AA TOP 水洗
喝起來: 烏梅、酸質明亮、Body黏稠、尾韻烏梅香
Bean No. 1, NT$550 per half pound
Kenya Kiambu Handege AA TOP Washed
Tasting Notes: Plum, bright acidity, full-bodied, lingering plum aftertaste
豆子2號，半磅1250元
肯亞 恩布 Guchienda AA Plus 水洗 - TOH冠軍批次
喝起來: 烏梅、甜梅、甘蔗甜、酸質明亮圓潤、Body厚實滑順、尾韻甜梅綿長細緻
Bean No.2, NT$1,250 per half pound
Kenya Embu Guchienda AA Plus Washed - TOH No.1
Tasting Notes: Plum, sweet plum, sugarcane sweetness, bright and mellow acidity, full and smooth body, long and delicate plum aftertaste
咖啡盲測的重點就是開啟自己完整的感官體驗，在常喝不到的風味描述中，藉由盲測訓練增加感官敏感度；原來平時熟悉的味道，是在一片茫茫氣味中才能感受得到，品嚐到時就是自己最真切的風味體驗；每一次的咖啡盲測，都為自己的品鑑底蘊增加一成功力。試試咖啡盲測，到底貴的咖啡真的有比較好喝嗎？你能在沖煮與品嚐過程中猜得出來嗎？
The key to coffee blind tasting is to fully engage your senses and experience flavors that you may not encounter in your regular coffee consumption. Through blind tasting, you can train and enhance your sensory sensitivity. You'll realize that familiar tastes can only be truly perceived among a multitude of aromas, and the taste you experience is your most genuine flavor experience. Each coffee blind tasting session adds depth to your tasting skills. Give coffee blind tasting a try and see if expensive coffee really tastes better. Can you guess the differences during the brewing and tasting process?
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