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'咖啡知識,咖啡詞彙,咖啡名詞,咖啡百科'

'一些常用的咖啡術語：'

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'2014-07-11 14:45:44'

'2014-07-11 14:46:35'

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'<p>
	　　風味【Flavor】：對香氣、酸度、與醇度的整體印象。</p>
<p>
	　　酸度【Acidity】：所有生長在高原的咖啡都具有酸辛強烈的特質。此處的酸辛與苦味、發酸(Sour)不同，與酸鹼值也無關，是指促使咖啡發揮提振心神、滌清味覺等功能的一種清新、活潑的特質。咖啡的酸度不是酸鹼度中的酸性或酸臭味，也不是進入胃裏讓人不舒服的酸。在衝調咖啡時，酸度的表現是很重要的，在良好的條件及技術下，可發展出酸度清爽的特殊口味，是高級咖啡必備的口味條件之一。咖啡的酸味是形容一種活潑、明亮的風味表現，這個詞有點類似於葡萄酒品評中的形容方式。假若咖啡豆缺乏了酸度，就等於失去了生命力，嚐起來空洞乏味、毫無層次深度。酸度有許多不同的特徵，像來自也門與肯亞的咖啡豆，其酸度特徵就有着襲人的果香味以及類似紅酒般的質感。</p>
<p>
	　　醇度【Body】：飲用咖啡後，舌頭留有的口感。醇度的變化可分爲清淡到如水到淡薄、中等、高等、脂狀，甚至如糖漿般濃稠。</p>
<p>
	　　氣味【Aroma】：咖啡調配完成後所散發出來的氣息與香味。用來形容氣味的詞包括焦糖味、碳烤味、巧克力味、果香味、草味、麥芽味等等。</p>
<p>
	　　苦味【Bitter】：苦是一種基本的味覺，感覺區分佈在舌根部分。深度烘焙的苦味是刻意營造出來的，但常見的苦味發生原因，是咖啡粉用量過多，而水太少。</p>
<p>
	　　清淡【Bland】：生長在低地的咖啡，口感通常相當清淡、無味。咖啡粉分量不足、而水太多的咖啡，也會造成同樣的清淡效果。</p>
<p>
	　　鹹味【Briny】：咖啡沖泡後，若是加熱過度，將會產生一種含鹽的味道。</p>
<p>
	　　泥土的芳香【Earthy】：通常用來形容辛香而具有泥土氣息的印尼咖啡，並非指咖啡豆沾上泥土的味道。</p>
<p>
	　　獨特性【Exotic】：形容咖啡具有獨樹一幟的芳香與特殊氣息，如花卉、水果、香料般的甜美特質。東非與印尼所產的咖啡，通常具有這種特性。</p>
<p>
	　　芳醇【Mellow】：用來形容中酸度平衡性佳的咖啡。</p>
<p>
	　　溫和【Mild】：用來形容某種咖啡具有調和、細緻的風味，指除巴西以外的所有高原咖啡。</p>
<p>
	　　柔潤【Soft】：形容像印尼咖啡這樣的低酸度咖啡，亦形容爲芳醇或香甜。</p>
<p>
	　　發酸【Sour】：這種感覺區主要位於舌頭後側的味覺，是淺度烘焙咖啡的特點。</p>
<p>
	　　辛香【Spicy】：一種令人聯想到某種特定香料的風味或氣味。</p>
<p>
	　　濃烈【Strong】：就技術上而言，形容的是各種味覺優缺點的多寡，或指特定的調理成品中，咖啡與水的相對比例。就通俗的用法而言，形容的是深度烘焙咖啡強烈的風味。</p>
<p>
	　　香甜【Sweet】：本質上像是水果味，與酒味也有關。</p>
<p>
	　　狂野【Wild】：形容咖啡具有極端的口味特性。</p>
<p>
	　　葡萄酒味【Winy】：水果般的酸度與滑潤的醇度，所營造出來的對比特殊風味。肯亞咖啡便是含有葡萄酒風味的最佳典範。</p>
<p>
	　　這些術語可以充分體現咖啡的品質的好與壞。而這些術語都是人們對咖啡品嚐感受中總結出來的。</p>
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