30天咖啡味覺訓練計畫：從「好喝」到說得出為什麼 30-Day Coffee Palate Training Program: From "Tastes Good" to Explaining Why
目錄：
1. 第一階段：建立基本味覺輪廓
2. 第二階段：拆解發酵帶來的層次
3. 第三階段：辨認高強度風味
4. 最後三天：三杯並排盲飲
剛開始接觸精品咖啡時，我們常用「好喝」、「很香」、「有點酸」來形容一杯咖啡。但如果別人繼續問：「是哪一種香？酸得像什麼？為什麼喜歡？」很多人就會突然不知道怎麼說。
其實，品嚐咖啡不是猜謎，也不是一定要把豆單上的每個風味都喝出來。味覺訓練真正的目的，是逐漸察覺咖啡的香氣、酸甜、口感與餘韻，最後能說出自己喜歡或不喜歡的原因。
When first getting into specialty coffee, we often use terms like "tastes good," "very aromatic," or "a bit bright" to describe a cup. But if someone follows up with: "What kind of aroma? Bright like what? Why do you like it?" many people suddenly find themselves at a loss for words.
Tasting coffee isn't a guessing game, nor does it require you to pick out every single flavor note listed on a bag. The true purpose of palate training is to gradually develop an awareness of a coffee's aroma, acidity, sweetness, mouthfeel, and aftertaste, ultimately be able to explain the reasons behind what you like or dislike.
這套30天訓練計畫，以三支風味表現不同的咖啡為主軸，從傳統水洗的乾淨輪廓，進入控溫複合發酵的多層次甜感，最後挑戰風味強度更高的OH醇類厭氧處理。這裡所說的風味強度，並不是品質高低，而是風味形成方式與辨識難度不同。
This 30-day training program is built around three coffees with distinct flavor profiles. It guides you from the clean profile of a traditional washed process, into the structured sweetness of a temperature-controlled compound fermentation, and finally challenges you with the higher flavor intensity of an OH-alcohol anaerobic process. Here, "flavor intensity" does not refer to the level of quality, but rather to the different ways flavors are formed and the varying degrees of identification difficulty.
第一階段：建立基本味覺輪廓
第1至10天，從傳統水洗咖啡開始。
肯亞 基里尼亞加 加洽莎 AA TOP
處理法：傳統水洗
風味：蔓越莓、柳橙、紅糖、果汁感，清爽乾淨
這支咖啡適合用來建立味覺基準。剛開始不用急著找蔓越莓或柳橙，而是先問自己三件事：喜不喜歡？喝起來濃或淡？喝完舒服還是乾澀？
接著，再觀察咖啡從熱到冷的變化。熱的時候香氣是否明顯？溫度下降後酸甜是否更清楚？冷掉後是否仍然乾淨好喝？
這個階段可以練習分辨酸、甜、苦與口感。例如：這個酸比較像柑橘，還是莓果？甜感像砂糖、紅糖，還是水果本身？口感像茶、清水，還是水果汁？吞下後留下的是甜味、果酸，還是苦澀？
可以試著記錄成：
「入口有明亮的柳橙酸質，接著出現蔓越莓般的酸甜，中段帶有紅糖甜感，口感像清爽的水果汁，喝完乾淨不澀。」
第一階段的重點，不是使用華麗的風味詞，而是把咖啡的酸、甜、口感與餘韻說清楚。
Phase 1: Building a Baseline Taste Profile
Days 1–10: Start with traditional washed coffee.
Kenya Kirinyaga Kianjiru AA TOP
Process: Traditional Washed
Flavor Notes: Cranberry, Orange, Brown Sugar, Juiciness; Crisp and Clean
This coffee is ideal for establishing your flavor baseline. At first, don't rush to hunt for cranberry or orange notes. Instead, start by asking yourself three simple questions:
Do I like it? Does it taste light or heavy? Is the finish pleasant or astringent?
Next, observe how the coffee evolves as it cools. Is the aroma pronounced when hot? Do the acidity and sweetness become clearer as the temperature drops? Is it still clean and enjoyable once fully cooled?
During this stage, practice distinguishing acidity, sweetness, bitterness, and body. For example: Is this acidity closer to citrus or berry? Is the sweetness like white sugar, brown sugar, or the fruit itself? Is the mouthfeel more like tea, plain water, or fruit juice? After swallowing, does it leave behind sweetness, fruit acidity, or a bitter astringency?
You can try writing down a tasting log like this:
"The entry opens with a bright orange acidity, followed by a sweet-and-sour quality reminiscent of cranberry. The mid-palate carries a brown sugar sweetness, with a mouthfeel like refreshing fruit juice, finishing clean without astringency."
The focus of Phase 1 is not to use elaborate flavor descriptors, but to clearly articulate the coffee's acidity, sweetness, body, and aftertaste.
第二階段：拆解發酵帶來的層次
第11至20天，加入第二支咖啡。
哥倫比亞 薇拉 發現莊園 美荷拉朵 水洗
處理法：控溫複合發酵水洗
風味：哈密瓜、桃子、水果軟糖、黃桃、蜂蜜、紅茶
這支咖啡雖然同樣是水洗處理，但因為經過多階段控溫發酵，香氣強度、甜感與風味層次會比傳統水洗更飽滿。
這個階段要練習的，是把「很香、很甜」拆解開來。可以分別記錄乾香、熱飲、溫飲與冷飲時的變化。熱的時候可能以哈密瓜香氣最明顯，溫度下降後出現桃子與水果軟糖般的甜感，冷卻後則可能浮現黃桃、蜂蜜與紅茶尾韻。
也可以把這支咖啡與肯亞水洗並排比較：哪一杯酸質比較清楚？哪一杯甜感比較集中？哪一杯像新鮮果汁？哪一杯更像水果軟糖或熟甜水果？
可以記錄成：
「入口有明顯的哈密瓜與桃子香，中段帶有水果軟糖般的集中甜感，冷卻後黃桃更加清楚，尾韻留下蜂蜜與紅茶香。」
第二階段的目標，是從辨認單一風味，進一步掌握風味出現的順序與變化。
Phase 2: Deconstructing Structures Brought by Fermentation
Days 11–20: Introduce the second coffee.
Colombia Huila Finca La Descubierta Mejorado Washed
Process: Temperature-Controlled Compound Fermentation Washed
Flavor Notes: Cantaloupe, Peach, Gummy Candy, Yellow Peach, Honey, Black Tea
Although this coffee is also washed, its multi-stage, temperature-controlled fermentation gives it a fuller aroma intensity, sweeter presence, and richer flavor complexity than traditional washed coffees.
What you need to practice in this stage is breaking down "very aromatic and very sweet." Try recording changes across four states: dry aroma, hot, warm, and cold. When hot, the cantaloupe aroma might be most prominent; as the temperature drops, notes of peach and a candy-like concentrated sweetness emerge; once cooled, yellow peach, honey, and a black tea finish may surface.
You can also compare this side-by-side with the Kenyan washed coffee: Which cup has clearer acidity? Which has a more concentrated sweetness? Which tastes like fresh fruit juice? Which feels more like fruit gummies or ripe, sweet fruits?
Your log might look like this:
"Distinct cantaloupe and peach aromas on the entry, accompanied by a concentrated sweetness like fruit gummies in the mid-palate. As it cools, yellow peach becomes more defined, leaving a finish of honey and black tea aromas."
The goal of Phase 2 is to move from identifying single flavor notes to grasping the sequence and evolution of how flavors appear.
第三階段：辨認高強度風味
第21至27天，進入第三支咖啡。
哥倫比亞 瑪格麗特 十里花間醉
處理法：OH醇類厭氧處理
風味：水蜜桃利口酒、熟桃、柳橙、桂花
OH醇類厭氧處理，會透過無氧發酵、菌株與醇類控制，以及浸漬導入等方式，讓咖啡呈現更集中、鮮明的花果酒香。因此，這支咖啡中的水蜜桃、熟桃、柳橙與桂花，不只是咖啡原本風味的放大，也包含處理法帶來的風味表現。
品嚐時，不要只寫「酒味很重」，而要進一步觀察：水蜜桃比較像新鮮白桃、熟桃，還是水蜜桃利口酒？柳橙是酸質、果肉甜，還是柑橘皮香？桂花是在熱飲時明顯，還是冷卻後才出現？
可以記錄成：
「乾香有鮮明的水蜜桃利口酒與桂花香，入口呈現成熟水蜜桃與柳橙，中段熟果甜感飽滿，冷卻後花香更明顯，整體風味集中且餘韻綿長。」
這個階段不是要判斷風味導入一定好或不好，而是理解不同處理工藝如何改變一杯咖啡。
Phase 3: Identifying High-Intensity Flavors
Days 21–27: Move on to the third coffee.
Colombia Margaritas Ten Miles of Flowers
Process: OH-Alcohol Anaerobic Process
Flavor Notes: Peach Liqueur, Ripe Peach, Orange, Osmanthus
The OH-alcohol anaerobic process uses oxygen-free fermentation, strain and alcohol control, and infusion techniques to present a more concentrated and vivid floral, fruity, and liquor-like aroma. Thus, the peach, ripe peach, orange, and osmanthus notes in this coffee are not merely amplified natural traits of the bean, but also expressions brought forth by processing craft.
When tasting, don't just write "strong alcohol taste." Look closer: Is the peach more like fresh white peach, ripe peach, or peach liqueur? Is the orange expressed as acidity, juicy flesh, or citrus peel aroma? Is the osmanthus noticeable while hot, or does it only reveal itself as it cools?
Your log might look like this:
"The dry aroma presents vibrant peach liqueur and osmanthus notes. The palate reveals mature peach and orange, with a rich sweetness of ripe fruit in the mid-palate. Floral notes become more pronounced upon cooling, offering a concentrated overall profile with a long-lasting finish."
This phase is not about judging whether infused flavor processing is strictly good or bad, but about understanding how different processing techniques reshape a cup of coffee.
最後三天：三杯並排盲飲
第28至30天，將三支咖啡同時沖煮並打亂順序，不看名稱與處理法，分別記錄香氣強度、酸質、甜感、口感、乾淨度、發酵感與餘韻。
試著找出：哪一杯是酸甜清楚、果汁感明顯的傳統水洗？哪一杯帶有哈密瓜、桃子與水果軟糖般的多層次甜感？哪一杯呈現高強度的熟桃、桂花與利口酒香？
最後，再回答自己最喜歡哪一杯。是因為乾淨明亮？甜感飽滿？還是香氣強烈？也可以想想，有哪些風味雖然容易辨認，卻不一定是自己最喜歡的。
Final Three Days: Three-Cup Blind Tasting Side-by-Side
Days 28–30: Brew all three coffees simultaneously and scramble their order.
Without looking at the names or processing methods, record your observations for aroma intensity, acidity, sweetness, mouthfeel, clarity, fermentation notes, and aftertaste for each cup.
Try to identify: Which cup is the traditional washed coffee with clear acidity, sweetness, and a juicy mouthfeel? Which cup carries the structured sweetness of cantaloupe, peach, and fruit gummies? Which cup displays the high-intensity aroma of ripe peach, osmanthus, and liqueur?
Finally, answer for yourself which cup you liked best. Was it because it was clean and bright? Rich in sweetness? Or intense in aroma? You can also reflect on which flavors, despite being easy to identify, might not necessarily be your personal favorite.
完成30天後，你不一定會立刻成為專業杯測師，但你會開始從「這杯很好喝」，進一步說出：「我喜歡它明亮卻不尖銳的酸質，中段有清楚果甜，口感乾淨，冷卻後還留下細緻花香。」
從感受到差異，到說出差異，再到理解風味從何而來，這就是咖啡味覺訓練真正有趣的地方。
After completing these 30 days, you might not instantly become a professional cupper, but you will begin to move past saying "This cup tastes great" to articulating: "I like its bright yet smooth acidity, the distinct fruit sweetness in the mid-palate, the clean mouthfeel, and the delicate floral scent left behind after it cools."
From sensing differences, to expressing those differences, to understanding where those flavors originate that is where the true joy of coffee palate training lies.
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