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[杯測] 咖啡入門教科書
中烘(#65-#55/high-`city-fullcity,烘好8-12hr),8.25g/150g,93度,靜置3-5min,
Step 1: Fragrance/Aroma (剛泡完)
Step 2: Flavor, Aftertaste, Acidity, Body, and Balance (70 – 60度)
Step 3: Sweetness, Uniformity, and Cleanliness; Overall (27-21度適溫)
Step 4: Defects (-)
* Flavor(風味) – between aroma & aftertaste的中段香氣 / 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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