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：
在精品咖啡的世界中，評判一杯咖啡的好壞往往取決於多種因素，傳統上一直以來是藉由咖啡專家通過杯測評估來確定。然而，隨著咖啡市場的演化，評價一杯精品咖啡是好喝或是不好喝，如果一直堅持由專家來評估，似乎不實用於消費現況，因此SCA推出新的精品咖啡價值評估系統CVA(Coffee Value Assessment)，旨在更全面和靈活地評估咖啡的價值，讓品嚐者可以更擴大地使用這種新式的咖啡價值評估方式。CVA系統不僅考慮傳統的感官評估，還融入了品嚐者的情感評估和外部資訊影響，以便更準確地反映市場趨勢和消費者偏好。
In the world of specialty coffee, judging the quality of a cup of coffee traditionally depends on various factors assessed by coffee experts through cupping. However, with the evolving coffee market, relying solely on expert evaluation to determine whether a specialty coffee is good or bad seems impractical for the current consumption scenario. Therefore, the SCA (Specialty Coffee Association) has introduced the new Coffee Value Assessment (CVA) system. This system aims to provide a more comprehensive and flexible evaluation of coffee value, allowing a broader range of tasters to use this new method of coffee value assessment. The CVA system not only considers traditional sensory evaluation but also incorporates tasters' emotional assessments and external information influences, providing a more accurate reflection of market trends and consumer preferences.
傳統的精品咖啡評價方式
Traditional Methods of Evaluating Specialty Coffee
杯測分數
杯測(Cupping)分數是傳統上評估咖啡質量的重要指標。SCA(Specialty Coffee Association)提供的杯測分數從80分以上被認為是精品咖啡。這些分數基於多種感官特性，如香氣、風味、餘韻、酸值、口感、平衡感等。
Cupping Scores
Cupping scores are a crucial indicator of coffee quality traditionally. The SCA provides cupping scores, where a score of 80 and above is considered specialty coffee. These scores are based on various sensory attributes such as aroma, flavor, aftertaste, acidity, body, and balance.
咖啡豆等級
咖啡豆的等級會影響咖啡的風味和質量。高等級的咖啡豆通常來自於更精細的挑選和處理過程。常見的分級標準包括衣索比亞的生豆分級制度G1和哥倫比亞的Supremo等級。
Coffee Bean Grades
The grade of coffee beans affects their flavor and quality. High-grade coffee beans usually come from a more refined selection and processing process. Common grading standards include Ethiopia's green coffee grading system (G1) and Colombia's Supremo grade.
產地特性
咖啡的產地對其風味有很大影響。不同的產地因氣候、土壤和海拔的不同，產出的咖啡風味各異。例如，衣索比亞的咖啡以其花香和果香著稱，而哥倫比亞的咖啡則以其均衡的風味和特殊處理法著稱。
Origin Characteristics
The origin of coffee significantly impacts its flavor. Different regions produce coffees with distinct flavors due to varying climate, soil, and altitude. For example, Ethiopian coffee is known for its floral and fruity notes, while Colombian coffee is renowned for its balanced flavor and unique processing methods.
新的咖啡價值評估CVA
New Coffee Value Assessment (CVA)
SCA最近推出新的咖啡價值評估系統CVA(Coffee Value Assessment)，旨在更全面和靈活地評估咖啡的質量和價值。更詳細地了解不同消費者如何評價咖啡，並據此確定市場偏好的趨勢。CVA允許對精品咖啡進行多種解釋，而不是僅僅依賴一個固定的標準。這意味著可以根據不同市場的偏好來評估咖啡，提供更符合當地需求的評價標準。
The SCA recently launched the new Coffee Value Assessment (CVA) system, aiming to provide a more comprehensive and flexible evaluation of coffee quality and value. It offers a more detailed understanding of how different consumers evaluate coffee, helping to identify market preference trends. The CVA allows for multiple interpretations of specialty coffee, rather than relying on a fixed standard. This means coffee can be evaluated according to different market preferences, providing more locally relevant evaluation standards.
1. 描述感官特性(感官描述評估)：
CVA系統使用標準化且熟悉的詞彙來描述咖啡的感官特性，並標示感官強度在風味、餘韻、酸味、甜味和口感等。這些描述基於客觀評測，而不是品鑒者的個人喜好或品質判斷。
1. Describing Sensory Attributes (Sensory Descriptive Assessment):
The CVA system uses standardized and familiar vocabulary to describe the sensory attributes of coffee, indicating the intensity of characteristics such as flavor, aftertaste, acidity, sweetness, and body. These descriptions are based on objective assessments, not the personal preferences or quality judgments of the tasters.
2. 情感對品質的印象(情感評估)：
這部分的評估基於咖啡杯測者的主觀意見，反映他們對咖啡的情感和偏好。這種評價考慮了消費者的主觀感受和市場偏好，使評估結果更加貼近實際的市場需求。
2. Emotional Impressions of Quality (Emotional Assessment):
This part of the evaluation is based on the subjective opinions of the coffee tasters, reflecting their emotions and preferences toward the coffee. This assessment considers consumers' subjective feelings and market preferences, making the results more aligned with actual market demand.
3. 外部資訊影響(外部評估)：
CVA系統考慮了外來資訊對咖啡評價的影響，例如咖啡的產地、農場背景、處理過程和競賽評鑑等資訊，這些資料可以改變品嚐者對咖啡的感知和偏好。
3. External Information Influence (Contextual Assessment):
The CVA system considers the influence of external information on coffee evaluation, such as the coffee's origin, farm background, processing methods, and competition ratings. This information can change tasters' perceptions and preferences regarding the coffee.
透過CVA系統，SCA希望能夠更詳細地了解不同消費者如何評價咖啡，從而確定市場趨勢，並幫助生產者更好地滿足市場需求。這種多層次的評估方法使我們能夠更全面地理解一杯精品咖啡為何好喝或不好喝，並根據不同的市場需求調整咖啡的特性。最終，CVA系統的引入不僅提升了咖啡評估的科學性和客觀性，也使得精品咖啡的價值評估變得更加透明和靈活，從而推動整個咖啡產業朝著更加公平和可持續的方向發展。通過這一創新的評估工具，我們可以更全面地理解一杯精品咖啡為何好喝或不好喝，消費者和生產者之間的溝通將更加順暢，進一步促進全球咖啡文化的多樣性和繁榮。
Through the CVA system, the SCA hopes to gain a more detailed understanding of how different consumers evaluate coffee, helping to identify market trends and assisting producers in better meeting market demands. This multi-layered evaluation method allows for a more comprehensive understanding of why a cup of specialty coffee is considered good or bad and enables adjustments to coffee characteristics based on different market needs. Ultimately, the introduction of the CVA system enhances the scientific and objective nature of coffee evaluation, making the value assessment of specialty coffee more transparent and flexible. This advancement drives the entire coffee industry towards a more fair and sustainable direction. With this innovative assessment tool, we can better understand why a cup of specialty coffee is considered good or bad, facilitating smoother communication between consumers and producers, and further promoting the diversity and prosperity of global coffee culture.
│延伸閱讀：CVA咖啡價值評估系統介紹
│延伸閱讀：什麼是CATA(Check-All-That-Apply)？CATA在CVA中的應用
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