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'咖啡評鑑方式及操作步驟講解' |
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'專業咖啡師交流 請關注咖啡工房(微信公衆號cafe_style ) 一杯完美的咖啡，最重要的是香氣、稠度與風味，咖啡的好壞仰賴杯測師那精準的口舌與靈敏的鼻子。而如何去評定咖啡的品質也是一門學問，有興趣的朋友，可以參考這個做法。 Cupping（杯測）：評定咖啡品' |
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'<img alt="" src="/uploads/allimg/170810/3-1FQ020493O94.jpg" style="width: 620px; height: 367px;" /><br />
<span style="color: rgb(62, 62, 62); font-family: 微軟雅黑, 黑體, Arial; font-size: 14px;">專業咖啡師交流 請關注咖啡工房(微信公衆號cafe_style )</span><br />
<div>
一杯完美的咖啡，最重要的是香氣、稠度與風味，咖啡的好壞仰賴杯測師那精準的口舌與靈敏的鼻子。而如何去評定咖啡的品質也是一門學問，有興趣的朋友，可以參考這個做法。</div>
<div>
</div>
<div>
Cupping（杯測）：評定咖啡品質、品評咖啡的過程。傳統的杯測方式需將新鮮烘焙、新鮮研磨的定量咖啡粉放入寬口矮式的測試杯中，先聞幹香氣（Dry Fragrance），再衝入滾燙的熱開水，靜置數分鐘後，用湯匙將粉渣壓入杯底，同時聞溼香氣（Wet Aroma），然後使用專門的圓形鍍銀盃測匙撈起些許咖啡，一口氣啜吸進口中，使咖啡分散口腔各處，並仔細品嚐咖啡原味，最後將口中的咖啡吐掉。這種傳統的杯測需經過練習，也很容易喝到咖啡渣，適合咖啡商在短時間內連續品嚐多種不同的咖啡。</div>
<div>
</div>
<div>
杯測法10步驟：</div>
<div>
</div>
<div>
準備少許新鮮烘焙及立即研磨的咖啡豆粉在小杯子裏。</div>
<div>
</div>
<div>
先聞味道與幹香。</div>
<div>
</div>
<div>
水沸騰後，靜置約半分鐘待溫度略降，熱水水溫約95℃再衝入咖啡杯中。</div>
<div>
</div>
<div>
湊前聞聞看隨蒸氣上升所傳來的香氣。</div>
<div>
</div>
<div>
將咖啡樣品靜置3-5分鐘後，再以長湯匙攪拌。</div>
<div>
</div>
<div>
邊攪拌邊聞並評估蒸氣的香氣及濃度。</div>
<div>
</div>
<div>
將漂浮表面的咖啡渣撈起丟掉。</div>
<div>
</div>
<div>
舀一湯匙沒有殘渣的咖啡啜吸入口中直達舌根，感受其氣味。此時別急著吞下，讓咖啡在口中流動並以舌頭感受咖啡稠度，在吞入前味道是否依舊強烈。</div>
<div>
</div>
<div>
舌頭滑過口腔上緣感受咖啡風味及口感。</div>
<div>
</div>
<div>
咖啡香氣在口中停留3——5秒後吐出，並感受吐出的餘味是否殘存香氣，甚至回甘轉甜。</div>
' |
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