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'<p style="margin: 10px 0px; padding: 0px; text-indent: 28px; color: rgb(85, 88, 91); font-family: Tahoma, Arial, \'Hiragino Sans GB\', 冬青黑, \'Microsoft YaHei\', 微軟雅黑, SimSun, 宋體, Heiti, 黑體, sans-serif; font-size: 16px; line-height: 30px;">
【杯測環境器具設備】</p>
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①杯測用杯、碗的說明：</p>
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SCAA推薦用杯爲鋼化玻璃或者瓷杯，容量在207-266ml，直徑爲76-89mm蓋子可以任何材質 所有器具都要乾淨、無異味、相同規格和材料（比如：不可以玻璃杯和瓷碗混用，不可以不同容量混用）</p>
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</p>
<div class="img-wrap logo-fade" style="margin: 10px auto; padding: 0px; display: inline-block; zoom: 1; position: relative; height: auto; overflow: hidden;">
<img height="136" src="http://gonglve.baidu.com/gonglve/api/getcontent?doc_id=89ebd8926edb6f1afe001f5f&type=pic&src=1_3_640_136.png" style="border: 0px transparent; vertical-align: bottom; max-width: 100%; margin: 0px; font-size: 0px; box-sizing: border-box; height: auto;" width="640" />
<div class="logo-wrap" style="margin: 0px; padding: 0px; text-indent: 100em; position: absolute; top: 0px; right: 6px; width: 55px; height: 50px; background-image: url(http://static.wenku.bdimg.com/static/gonglve/static/gonglvest/pc_game/widget/tpl/view/content/image/logo_fb1ac26.png); background-size: contain; opacity: 0.3; transition: opacity 0.5s ease-in 0.3s, top 0.5s ease-in 0.3s; -webkit-transition: opacity 0.5s ease-in 0.3s, top 0.5s ease-in 0.3s; overflow: hidden; background-position: 50% 50%; background-repeat: no-repeat no-repeat;">
</div>
<div class="border border-top" style="margin: 0px; padding: 0px; position: absolute; background-color: rgb(255, 156, 0); top: 0px; left: -100%; width: 640px; height: 2px; font-size: 0px; transition: left 0.6s ease-in; -webkit-transition: left 0.6s ease-in;">
</div>
<div class="border border-right" style="margin: 0px; padding: 0px; position: absolute; background-color: rgb(255, 156, 0); bottom: -100%; right: 0px; width: 2px; height: 136px; transition: bottom 0.6s ease-in; -webkit-transition: bottom 0.6s ease-in;">
</div>
<div class="border border-bottom" style="margin: 0px; padding: 0px; position: absolute; background-color: rgb(255, 156, 0); bottom: 0px; right: -100%; width: 640px; height: 2px; font-size: 0px; transition: right 0.6s ease-in; -webkit-transition: right 0.6s ease-in;">
</div>
<div class="border border-left" style="margin: 0px; padding: 0px; position: absolute; background-color: rgb(255, 156, 0); top: -100%; left: 0px; width: 2px; height: 136px; transition: top 0.6s ease-in; -webkit-transition: top 0.6s ease-in;">
</div>
</div>
<p>
</p>
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【杯測樣品準備】</p>
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烘焙</p>
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1.杯測樣品需要是杯測前8-24小時內烘焙完成</p>
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2.杯測樣品烘焙度爲</p>
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M-Basic型Agtron測試儀，全豆58（+/-1），研磨後粉63（+/-1）</p>
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SCAA烘焙色板，全豆#55，研磨後粉#60</p>
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3.樣品烘焙時間爲8－12分鐘，而且不可以有豆體或者豆端燙傷的烘焙缺陷</p>
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4.樣品烘焙下豆後要風冷，不可以水冷；冷卻到室溫後即裝袋放置陰涼處避光、封閉保存，但不可冷藏或者冷凍。</p>
<p style="margin: 10px 0px; padding: 0px; text-indent: 28px; color: rgb(85, 88, 91); font-family: Tahoma, Arial, \'Hiragino Sans GB\', 冬青黑, \'Microsoft YaHei\', 微軟雅黑, SimSun, 宋體, Heiti, 黑體, sans-serif; font-size: 16px; line-height: 30px;">
水粉比</p>
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5.8.25g粉對應150ml水</p>
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6.首先測量杯測用杯/碗的總承載水量，再根據上述比例計算出所需咖啡粉量，進行咖啡全豆的稱重，誤差控制在+/-0.25g。</p>
<p style="margin: 10px 0px; padding: 0px; text-indent: 28px; color: rgb(85, 88, 91); font-family: Tahoma, Arial, \'Hiragino Sans GB\', 冬青黑, \'Microsoft YaHei\', 微軟雅黑, SimSun, 宋體, Heiti, 黑體, sans-serif; font-size: 16px; line-height: 30px;">
杯測準備</p>
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1.杯測樣品儘量在杯測開始前，一切就緒時進行研磨；原則是如果無蓋覆蓋，最多不超過15分鐘內必須注水；如果有蓋覆蓋，也不可超過30分鐘開始注水。</p>
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2.杯測樣品要按照全豆稱重到上述水粉比例</p>
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3.研磨度的要求是：研磨後的咖啡粉70%-75%通過美標#20號網篩；每隻樣品研磨前，要用少量同種樣品豆清洗磨豆機以避免樣品間的交叉影響。（重慶百瑞斯塔咖啡西點培訓學校） 注水</p>
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1.水質要求是：乾淨無異味，總礦物質溶解度TDS最佳範圍是125-175ppm。</p>
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2.杯測用水不可以重複加熱，要新鮮，注水時的水溫要在華氏200度或者攝氏93度（根據海拔不同作適量調整）</p>
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3.注水時要注滿至杯測杯/碗邊緣，每杯注水量要一致，要將咖啡粉都全部浸泡，靜置3-5分鐘</p>
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【樣品杯測】</p>
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杯測目的</p>
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判定樣品間的差異</p>
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描述樣品各自風味</p>
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產品定位參考</p>
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杯測表格介紹</p>
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1.杯測表格是爲了數據化的對樣品進行評定而衍生出的一個工具。SCAA的杯測表格分爲以下三個部分</p>
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樣品烘焙度標識</p>
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風味屬性標識與計分</p>
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缺陷級別、數量與計分</p>
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其中你會發現</p>
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兩種標尺：水平方向（質量分），垂直方向（強弱度）</p>
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分數：單項分數從6分到10分滿分，每一小格是0.25分</p>
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5個方格對應每隻樣品的5杯</p>
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風味分數減去缺陷分數就是樣品的最終得分</p>
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每張杯測表可以記錄3只樣品</p>
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下面我們對照着表格來講解每一項與其填寫注意事項：</p>
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</p>
<div class="img-wrap" style="margin: 10px auto; padding: 0px; display: inline-block; zoom: 1; position: relative; height: auto; overflow: hidden;">
<img height="294" src="http://gonglve.baidu.com/gonglve/api/getcontent?doc_id=89ebd8926edb6f1afe001f5f&type=pic&src=2_10_640_294.png" style="border: 0px transparent; vertical-align: bottom; max-width: 100%; margin: 0px; font-size: 0px; box-sizing: border-box; height: auto;" width="640" />
<div class="logo-wrap" style="margin: 0px; padding: 0px; text-indent: 100em; position: absolute; top: 5px; right: 6px; width: 55px; height: 50px; background-image: url(http://static.wenku.bdimg.com/static/gonglve/static/gonglvest/pc_game/widget/tpl/view/content/image/logo_fb1ac26.png); background-size: contain; opacity: 0; transition: opacity 0.5s ease-in 0.3s, top 0.5s ease-in 0.3s; -webkit-transition: opacity 0.5s ease-in 0.3s, top 0.5s ease-in 0.3s; overflow: hidden; background-position: 50% 50%; background-repeat: no-repeat no-repeat;">
</div>
<div class="border border-top" style="margin: 0px; padding: 0px; position: absolute; background-color: rgb(255, 156, 0); top: 0px; left: -100%; width: 640px; height: 2px; font-size: 0px; transition: left 0.6s ease-in; -webkit-transition: left 0.6s ease-in;">
</div>
<div class="border border-right" style="margin: 0px; padding: 0px; position: absolute; background-color: rgb(255, 156, 0); bottom: -100%; right: 0px; width: 2px; height: 294px; transition: bottom 0.6s ease-in; -webkit-transition: bottom 0.6s ease-in;">
</div>
<div class="border border-bottom" style="margin: 0px; padding: 0px; position: absolute; background-color: rgb(255, 156, 0); bottom: 0px; right: -100%; width: 640px; height: 2px; font-size: 0px; transition: right 0.6s ease-in; -webkit-transition: right 0.6s ease-in;">
</div>
<div class="border border-left" style="margin: 0px; padding: 0px; position: absolute; background-color: rgb(255, 156, 0); top: -100%; left: 0px; width: 2px; height: 294px; transition: top 0.6s ease-in; -webkit-transition: top 0.6s ease-in;">
</div>
</div>
<p>
</p>
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1.首先填寫名字、日期並在右上角標識自己的考生編號</p>
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2.樣品編碼：一般按照字母順序標號，比如A,B,C,D,E,F；對照杯測桌上的號碼標識填寫</p>
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3.烘焙度：垂直標尺，僅標識烘焙度的深淺，聞幹香前要觀察下咖啡粉的顏色來作標識</p>
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4.質量分標尺：在每一個風味屬性單元格內都有一個水平方向的標尺，用來標記該風味屬性的質量分數。</p>
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5.強弱度標尺：在香氣、酸質和口感三個風味屬性的單元格內除了水平標尺，還有一個垂直方向的標尺用來標記該屬性的強弱程度（香氣、酸質）或者厚薄程度（口感）。</p>
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6.描述：在香氣的單元格內有兩個水平向的短線空格，是用來對幹香氣和溼香氣作特徵描述用；在每支樣品的所有風味屬性格下方有一個長條的空白區域，是用來記錄該樣品的風味特徵的，從香氣、酸質、口感、餘味等方面進行描述。</p>
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7.TotalScore:風味分，是將所有風味屬性的單項分數加和後得出的分數。</p>
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缺陷分：如果樣品中有哪一杯或者多杯出現不舒服的苦、酸味道或者不舒服的香氣，則按照等級和杯數來記錄缺陷分；輕微等級（2分/杯），嚴重等級（4分/杯）；如果同時出現時出現輕微和嚴重等級，則全部按嚴重等級計算。</p>
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8.FinalScore:最終得分，由風味得分減去缺陷分就是該樣品最終得分。</p>
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【風味屬性以及缺陷的定義說明】</p>
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1.Fragrance(Dry)/Aroma(Wet)幹、溼香氣</p>
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要先從大類上去辨識，比如說花香、果香、堅果、木質乾餾類等，再依據香氣的豐富程度與強弱程度給予分數，注意香氣部分是有強弱度的垂直標尺要進行標記的。</p>
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2.Acidity酸感（酸質、酸度）</p>
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酸的評定部分要根據咖啡給你的刺激（層次感、回甘程度）來判斷酸是優是劣，酸感的強弱不代表酸質的好壞；有的咖啡入口後有明顯的酸感刺激，像是柚子、李子類酸甜感，咖啡吞嚥後，舌頭兩側依然有酸感停留，那這種酸質就是非常優良的；有的咖啡雖然沒有很強的酸度，但是咖啡合起來酸感很柔順，像成熟水果的酸甜感，也是很優良的酸質；</p>
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3.Flavor整體風味</p>
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整體風味感受，包括香氣和滋味（考量複雜度和層次感）</p>
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4.Mouthfeel-Body口感</p>
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咖啡液體的順滑度，粘稠度、厚實程度;這部分感受是由咖啡液體中不可溶於水的油脂、咖啡豆的木質結構（研磨後的極細顆粒）與蛋白質組成而提供；我們可以通過比較不同的咖啡樣品之間來感受其口感厚薄差異，日常生活裏可以嘗試比較不同的礦物質水與純水，脫脂牛奶、低脂牛奶、全脂牛奶，帶果肉顆粒的果汁，來感受不同液體中的不可溶物質帶給口腔的重量感和順滑感。</p>
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5.Aftertaste餘味</p>
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吞嚥後口腔中的停留的滋味的感受，包括香氣、味道和口感；可以是奶油香氣的餘味，可以使持久的酸感，可以是滑膩的口感甚至是較乾澀的口感。</p>
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6.Sweetness甜感</p>
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現行表格中的甜感是根據5杯樣本來單杯計分，5個小格代表5杯咖啡樣本，每杯2分。判斷的標準是看咖啡中是否有無甜感，這裏對咖啡的甜感是以2l中的水加入15g糖的甜感來判斷的。通常如果咖啡有受到外來感染，引起的咖啡豆發生化學變化，比如說發黴或者內部的有機酸物質變化都會帶出過度的酸、苦，甚至會有藥水的化學氣味，這樣的咖啡入口就會很不舒服，甚至噁心想吐出，那我們就會給甜感部分就會針對有問題的那一杯或者多杯扣除相應分數。重慶百瑞斯塔咖啡西點培訓學校</p>
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7.Balance平衡度</p>
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香氣，味道和口感的平衡程度</p>
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8.Cleancup乾淨度</p>
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與甜感類似，按照5杯，每杯2分來計分，依據是否有外來的污染導致不乾淨的雜味出現而扣除對應杯數的分數。</p>
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9.Uniformity一致度</p>
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同樣按照5杯，每杯2分計分；目的是多杯樣品比對是否有不一致的風味表現，如果有某一杯或者多杯有不一致則按照杯數扣除其分數，這裏特別說明的是針對一致性，我們主要是找不一致的不好的風味，如果說5杯裏有一杯比其他4杯喝起來風味還好一些，我們不予以扣分。</p>
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10.Overall個人對只咖啡的喜好</p>
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11.缺陷定義與計分</p>
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現行SCAA杯測表格缺陷分兩類，輕微等級(Taint)和嚴重等級(Fault)，輕微與嚴重的差異在於對你的刺激程度，如果入口後很不舒服，無法下嚥則當嚴重瑕疵等級計算，如果不舒服程度沒有那麼強烈，那麼就當輕微等級算。</p>
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輕微等級：按2分/杯計算</p>
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嚴重等級：按4分/杯計算。</p>
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特別的，針對缺陷計分舉例說明如下：</p>
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如果出現兩杯咖啡有不舒服的味道，一杯輕微，一杯嚴重，那麼總的缺陷計分爲都按照嚴重等級計算，也就是2*4=8 總計8分的缺陷計分</p>
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12.總分的分段考量</p>
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這部分信息來自Q導師，並非來自於SCAA官方手冊</p>
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我們將咖啡分爲4個檔位</p>
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Rare：品質非常突出，香氣，味道具有很強的辨識度，這部分的產量非常稀少</p>
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Origin：品質突出，香氣、味道具有辨識度，所謂的辨識度就是說把它與其他咖啡放一起，你能將其辨識出來</p>
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Specialty：大部分的精品咖啡都處於這個檔位，香氣味道都不錯，但是產區的風味不是很突出，辨識度不夠。</p>
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Non-Specialty：咖啡生豆缺陷較爲明顯，可能是咖啡成熟度較爲不一致，或者處理、存放失當導致缺陷。</p>
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【杯測風味辨識流程】</p>
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1.聞幹香氣：俯身去嗅咖啡粉的幹香氣，儘量不要用手接觸杯測杯/碗</p>
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2.聞溼香：注水後，俯身去聞溼潤的咖啡粉渣表面的溼香氣</p>
<p style="margin: 10px 0px; padding: 0px; text-indent: 28px; color: rgb(85, 88, 91); font-family: Tahoma, Arial, \'Hiragino Sans GB\', 冬青黑, \'Microsoft YaHei\', 微軟雅黑, SimSun, 宋體, Heiti, 黑體, sans-serif; font-size: 16px; line-height: 30px;">
3.破渣：注水後靜置4分鐘後，用杯測勺推動粉層3次破渣，不要過度攪動</p>
<p style="margin: 10px 0px; padding: 0px; text-indent: 28px; color: rgb(85, 88, 91); font-family: Tahoma, Arial, \'Hiragino Sans GB\', 冬青黑, \'Microsoft YaHei\', 微軟雅黑, SimSun, 宋體, Heiti, 黑體, sans-serif; font-size: 16px; line-height: 30px;">
4.聞溼香：破渣後，大部分的香氣物質會隨着熱水蒸汽釋放出來，這時的溼香氣是最爲濃烈的，我們通過此時的溼香氣感受做爲杯測中溼香部分的主要評定依據</p>
<p style="margin: 10px 0px; padding: 0px; text-indent: 28px; color: rgb(85, 88, 91); font-family: Tahoma, Arial, \'Hiragino Sans GB\', 冬青黑, \'Microsoft YaHei\', 微軟雅黑, SimSun, 宋體, Heiti, 黑體, sans-serif; font-size: 16px; line-height: 30px;">
5.撈渣：快速聞完一輪溼香後，要迅速進行的撈渣，將杯測碗、杯裏咖啡液表面的粉渣撈除，達到表面大部分液麪乾淨可以進行杯測即可</p>
<p style="margin: 10px 0px; padding: 0px; text-indent: 28px; color: rgb(85, 88, 91); font-family: Tahoma, Arial, \'Hiragino Sans GB\', 冬青黑, \'Microsoft YaHei\', 微軟雅黑, SimSun, 宋體, Heiti, 黑體, sans-serif; font-size: 16px; line-height: 30px;">
6.品嚐</p>
<p style="margin: 10px 0px; padding: 0px; text-indent: 28px; color: rgb(85, 88, 91); font-family: Tahoma, Arial, \'Hiragino Sans GB\', 冬青黑, \'Microsoft YaHei\', 微軟雅黑, SimSun, 宋體, Heiti, 黑體, sans-serif; font-size: 16px; line-height: 30px;">
第一次品嚐：杯測勺撈取少量液體，輕輕放入口中感受下咖啡液體溫度避免直接啜吸，溫度太高燙傷。溫度適宜後，再次撈取適量咖啡液體，啜吸品嚐，辨識咖啡樣品的風味Flavor、餘味aftertaste並記錄</p>
<p style="margin: 10px 0px; padding: 0px; text-indent: 28px; color: rgb(85, 88, 91); font-family: Tahoma, Arial, \'Hiragino Sans GB\', 冬青黑, \'Microsoft YaHei\', 微軟雅黑, SimSun, 宋體, Heiti, 黑體, sans-serif; font-size: 16px; line-height: 30px;">
第二次品嚐：咖啡溫度降低一些後第二次啜吸，辨識咖啡樣品的酸感acidity、口感body和平衡度balance並記錄</p>
<p style="margin: 10px 0px; padding: 0px; text-indent: 28px; color: rgb(85, 88, 91); font-family: Tahoma, Arial, \'Hiragino Sans GB\', 冬青黑, \'Microsoft YaHei\', 微軟雅黑, SimSun, 宋體, Heiti, 黑體, sans-serif; font-size: 16px; line-height: 30px;">
第三次品嚐：咖啡液體降至接近室溫，第三次啜吸，辨識咖啡樣品的一致度uniformity、乾淨度cleancup和甜感sweetness並記錄</p>
<p style="margin: 10px 0px; padding: 0px; text-indent: 28px; color: rgb(85, 88, 91); font-family: Tahoma, Arial, \'Hiragino Sans GB\', 冬青黑, \'Microsoft YaHei\', 微軟雅黑, SimSun, 宋體, Heiti, 黑體, sans-serif; font-size: 16px; line-height: 30px;">
注意，這裏的次序這樣的考量是因爲大部分的香氣風味物質咖啡較熱的時候容易揮發藉助我們的口腔與鼻後腔被我們捕獲以辨識，而酸質、口感與平衡度在咖啡液體從熱到涼會有變化，所以要在熱、溫和室溫時都要品嚐以作出綜合的評判。</p>
<p style="margin: 10px 0px; padding: 0px; text-indent: 28px; color: rgb(85, 88, 91); font-family: Tahoma, Arial, \'Hiragino Sans GB\', 冬青黑, \'Microsoft YaHei\', 微軟雅黑, SimSun, 宋體, Heiti, 黑體, sans-serif; font-size: 16px; line-height: 30px;">
7.記錄與計算總分</p>
<p style="margin: 10px 0px; padding: 0px; text-indent: 28px; color: rgb(85, 88, 91); font-family: Tahoma, Arial, \'Hiragino Sans GB\', 冬青黑, \'Microsoft YaHei\', 微軟雅黑, SimSun, 宋體, Heiti, 黑體, sans-serif; font-size: 16px; line-height: 30px;">
得分在80或80分以上的評定以精品咖啡(specialty)等級。</p>
<p style="margin: 10px 0px; padding: 0px; text-indent: 28px; color: rgb(85, 88, 91); font-family: Tahoma, Arial, \'Hiragino Sans GB\', 冬青黑, \'Microsoft YaHei\', 微軟雅黑, SimSun, 宋體, Heiti, 黑體, sans-serif; font-size: 16px; line-height: 30px;">
</p>
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