[杯測] 咖啡入門教科書

中烘(#65-#55/high-`city-fullcity,烘好8-12hr)8.25g/150g93度,靜置3-5min

Step 1: Fragrance/Aroma (剛泡完)

Step 2: Flavor, Aftertaste, Acidity, Body, and Balance (70 – 60)

Step 3: Sweetness, Uniformity, and Cleanliness; Overall (27-21度適溫)

Step 4: Defects (-)

* Flavor(風味) – between aroma & aftertaste中段香氣 / 味蕾的口味+鼻腔&口腔的濕香 /啜飲(舌上顎鼻尖)

* Body(醇厚) – 液體在口中的觸感(舌上顎,膠體-酯蛋蔗)

* sweetness, clean, uniform typical 10

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