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. 主要評估內容/評估表
3. 評估步驟簡介
4. CVA與傳統杯測的差異
咖啡價值評估系統(Coffee Value Assessment System)，是由SCA(Specialty Coffee Association)開發的一套綜合性評估系統，旨在替代傳統的杯測表，通過更全面的方法來評估咖啡的價值。這個系統包括四個主要評估方面：物理評估、感官描述評估、感官情感評估和外在屬性評估。每個評估獨立進行，避免偏見，為咖啡買賣雙方提供透明且詳細的價值發現工具。CVA系統將於2024年末至2025年發布成為SCA新標準，取代2004年以來沿用的SCA杯測表和流程。這一革新旨在更好地滿足現代消費市場的需求，使咖啡的評估更加科學、客觀和全面。
The Coffee Value Assessment (CVA) System, developed by the Specialty Coffee Association (SCA), is a comprehensive evaluation system designed to replace traditional cupping forms. It aims to evaluate coffee value through a more holistic approach. This system includes four main assessment areas: Physical Assessment, Sensory Descriptive Assessment, Sensory Affective Assessment, and Extrinsic Attributes Assessment. Each evaluation is conducted independently to avoid bias, providing a transparent and detailed value discovery tool for both coffee buyers and sellers. The CVA system will be released as the new SCA standard by the end of 2024 to 2025, replacing the SCA cupping form and process used since 2004. This innovation aims to better meet the needs of the modern consumer market, making coffee evaluation more scientific, objective, and comprehensive.
系統發展背景
System Development Background
咖啡杯測演變是從19世紀開始，杯測作為評估咖啡品質的方法，隨著時間的推移，不同的感官科學工具被引入以改進杯測流程。感官科學的研究顯示，杯測員可以作為可靠的感官描述評估員，且個人偏好對評價有顯著影響。
The evolution of coffee cupping began in the 19th century. As a method of evaluating coffee quality, various sensory science tools have been introduced over time to improve the cupping process. Research in sensory science shows that cuppers can serve as reliable sensory descriptive assessors, and individual preferences significantly influence evaluations.
主要評估內容/評估表
Main Evaluation Contents/Forms
1. 感官描述評估表 (Descriptive Form)
用於客觀記錄咖啡的感官屬性，包括香氣、風味、餘韻、酸度、甜度和口感等評估，並使用CATA(Check-All-That-Apply)感官描述詞、感官強度量表和自由描述等。
Used to objectively record the sensory attributes of coffee, including aroma, flavor, aftertaste, acidity, sweetness, and body, using Check-All-That-Apply (CATA) sensory descriptors, intensity scales, and free descriptions.
2. 感官情感評估表 (Affective Form)
用於記錄品嚐者對咖啡品質的主觀印象，使用9分感官情感喜好量表來反映個人或市場偏好，並評估且記錄感官缺陷和一致性。
Records tasters' subjective impressions of coffee quality, using a 9-point sensory affective liking scale to reflect personal or market preferences and to evaluate and record sensory defects and consistency.
3. 綜合評估表 (Combined Form)
用於需要同時進行描述評估和感官印象評估的情況，包括基本的外部屬性評估。
Used when both descriptive assessment and affective impression evaluation are needed, including basic extrinsic attributes assessment.
4. 外在屬性評估表 (Extrinsic Form)
記錄有助於咖啡價值的資訊性或象徵性屬性，如產地、處理方法、認證等。
Records informational or symbolic attributes that contribute to coffee value, such as origin, processing methods, and certifications.
5. 物理評估表 (Physical Form)
記錄生豆的內在屬性，如顏色、缺陷、含水量和豆大小等內在屬性。
Records the intrinsic attributes of green beans, such as color, defects, moisture content, and bean size.
評估步驟簡介
Evaluation Steps Overview
樣品準備：包括烘焙、稱重和研磨。
杯測步驟：從聞香、沖泡到品嘗，包括香氣、風味、餘韻、酸度、甜度和口感等各部分的評估。
杯測機制：同時進行多個樣品的評估，每個樣品通常包括3-6杯，物理評估結果應與感官評估分開進行，並在感官評估完成後再進行對比。
Sample Preparation: Includes roasting, weighing, and grinding.
Cupping Steps: From smelling, brewing to tasting, evaluating each part including aroma, flavor, aftertaste, acidity, sweetness, and body.
Cupping Mechanism: Evaluates multiple samples simultaneously, with each sample typically including 3-6 cups. Physical assessment results should be conducted separately from sensory evaluations and compared after completing sensory assessments.
CVA與傳統杯測的差異
Differences Between CVA and Traditional Cupping
* CVA系統更加全面，包含四個獨立的評估維度，而傳統杯測主要集中在感官品質分數和物理特性的綜合評估。
* CVA系統重視各種感官的強度，並以15分強度量表來標示強度，強度標示相比傳統品質分數來說更容易客觀。
* 條列出CATA感官描述詞要求評測者勾選並鼓勵增加自由描述，客觀地呈現杯測的感官面貌。
* CVA系統以9分感官情感喜好量表，不同於傳統儘量避免品飲者的個人喜好。
* CVA系統不只用於杯測評估，也適用於不同目的、包括各種品飲方式，像是手沖咖啡、美式咖啡機、濃縮咖啡等多元的品飲評估。
* The CVA system is more comprehensive, encompassing four independent evaluation dimensions, while traditional cupping mainly focuses on combined sensory quality scores and physical characteristics.
* The CVA system emphasizes various sensory intensities, using a 15-point intensity scale for more objective intensity marking compared to traditional quality scores.
* Lists CATA sensory descriptors requiring assessors to check and encourages free descriptions to objectively present the sensory profile of cupping.
* The CVA system uses a 9-point sensory affective liking scale, differing from traditional methods that tend to avoid the personal preferences of tasters.
* The CVA system is not only for cupping evaluations but also applicable to different purposes, including various tasting methods such as pour-over coffee, drip coffee, and espresso.
│延伸閱讀：什麼是CATA(Check-All-That-Apply)？CATA在CVA中的應用
CVA系統的導入標誌著咖啡評價方法的一次重要變革。它不僅提升了評估的科學性和客觀性，還使得咖啡價值的發現過程更加透明和詳細。通過包括物理評估、感官描述評估、感官情感評估和外在屬性評估在內的多層次評估方法，CVA系統為咖啡生產者和消費者提供了一個全面且靈活的評價工具。這不僅有助於確定市場趨勢，還能促進生產者根據消費者需求調整咖啡特性，進一步推動精品咖啡產業的發展。最終，CVA系統將使消費者和生產者之間的溝通更加順暢，促進全球咖啡文化的多樣性和繁榮，讓更多人能夠享受到優質咖啡的美好風味。
The introduction of the CVA system marks a significant change in coffee evaluation methods. It not only enhances the scientific and objective nature of evaluations but also makes the process of discovering coffee value more transparent and detailed. Through multi-layered evaluation methods, including physical assessment, sensory descriptive assessment, sensory affective assessment, and extrinsic attributes assessment, the CVA system provides a comprehensive and flexible evaluation tool for coffee producers and consumers. This helps identify market trends and encourages producers to adjust coffee characteristics based on consumer demands, further promoting the development of the specialty coffee industry. Ultimately, the CVA system facilitates smoother communication between consumers and producers, promoting the diversity and prosperity of global coffee culture and allowing more people to enjoy the wonderful flavors of high-quality coffee.
│延伸閱讀：精品咖啡價值評估 - 好喝與不好喝的一線之隔
JC咖啡老闆跟上精品咖啡潮流，到SCA授權的宸嶧國際找Damon Chen老師上課二天，經過考試評核後，JC咖啡老闆取得「CVA咖啡杯測價值評估系統」認證！該證書證明已在SCA認可的活動中學習了CVA，並且可以將其用作專業工具。
Justin Coffee's owner kept up with the specialty coffee trend by attending a two-day course with Damon Chen at SCA-authorized Chanyi International. After passing the exams, Justin Coffee's owner obtained the "CVA Coffee Cupping Value Assessment System" certification! This certificate proves that the CVA has been learned in an SCA-recognized activity and can be used as a professional tool.
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本文撰寫參考SCA之CVA介紹，更完整內容請詳見:
This article references the SCA's CVA introduction. For more comprehensive content, please see:
https://static1.squarespace.com/static/584f6bbef5e23149e5522201/t/667182ffdde8a5081afc2d8c/1718715138872/SCA+-+A+System+to+Asssess+Coffee+Value+-+June+2024+(Secured).pdf
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