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咖啡杯測實務

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Hsuan-Wei Hao

on 13 June 2015

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Transcript of 咖啡杯測實務

咖啡杯測實務
SCAA標準杯測法
講者 郝宣瑋
杯測師在做什麼?
Certificated Q Grader
我們如何聞到味道
我們如何嚐到味道
錯誤的迷思:味覺地圖
葉狀味蕾
輪廓狀味蕾
絲狀味蕾
蕈狀味蕾
對於味道的敏銳程度

甜味 1/200(0.5%)

鹹味 1/400(0.25%)

酸味 1/130000(0.0008%)

苦味 1/2000000(0.00005%)
豆知識:

根據味覺測試統計:
超級敏感 25%
普通敏感 50%
不敏感 25%
女性在感官能力上比男性來的敏銳
杯測程序
乾香氣(fragrance)測試
注水(pour over)
濕香氣(aroma)測試
破渣(break he crust)
撈渣(skim)
試喝(taste)
量化表使用方式
咖啡櫻桃、發酵味、香料
咖啡櫻桃
x
x
x
1
2
2
8.25
7.5
7.75
7.5
8
8
8
7.5
8
7.75
78.25
76.25
熱帶水果、鳳梨
乾淨滑順、溫和
杯測潛規則:

減少外界干擾、避免製造不必要的聲音。(勿討論、手機請調至震動)
排隊等待試飲,試飲後填寫分數請稍微退後離開桌面,讓下一位試飲。
咖啡品質鑒定資格認證
能客觀的評估咖ㄈㄟObjectively assess coffee quality
Identify, quantify and articulate coffee characteristics
Detect coffee defects
Communicate coffee characteristics using common industry terminology
Full transcript