4.1.4

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'咖啡培訓 咖啡杯測基礎流程常識'

'/uploads/allimg/150109/2212256442-0-lp.png'

'咖啡,培訓,咖啡杯,基礎,流程,常識,杯測,程序,杯測師,用'

'杯測程序是杯測師用來評斷咖啡風味特性的一種方式，爲了瞭解每個產區各支咖啡豆之間風味的不同之處，將各支咖啡豆放在一起杯測是有其必要性的。通常杯測也可以找出一支豆子風味上的缺陷，也可以藉由杯測報告來研發新的混豆配方。 桌面器材準備 1. 進行杯測時'

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''

'2015-01-09 22:21:01'

'2015-01-09 22:21:01'

'21909'

''

''

''

''

''

''

''

''

''

''

''

''

NULL

'<p>
	　　杯測程序是杯測師用來評斷咖啡風味特性的一種方式，爲了瞭解每個產區各支咖啡豆之間風味的不同之處，將各支咖啡豆放在一起杯測是有其必要性的。通常杯測也可以找出一支豆子風味上的缺陷，也可以藉由杯測報告來研發新的混豆配方。</p>
<p>
	　　桌面器材準備</p>
<p>
	　　1. 進行杯測時，通常會爲一支豆子準備6-10個杯子，將這些杯子排列成一個三角形。</p>
<p>
	　　2. 在這三角形的頂端放置該咖啡豆的生豆以及新鮮烘焙好的熟豆樣品。</p>
<p>
	　　3. 在桌面中間放兩個杯子，一個杯子裝與室溫差不多的清水，另一個杯子則放置杯測用的湯匙若干。</p>
<p>
	　　4. 個人強烈建議在杯測流程跑完之前﹝包括嗅聞幹、溼香氣，啜吸湯汁分析風味特性﹞，把生、熟豆樣品蓋起來，待杯測完成後再打開，依外觀做最後的評鑑，這個程序可以避免掉&rdquo;目測印象&rdquo;的缺失。</p>
<center>
	<img alt="beiche1" height="300" src="/uploads/allimg/150109/2212256442-0.png" width="224" /></center>
<p>
	　　樣品準備</p>
<p>
	　　1. 每一杯份放兩茶匙的粉量，必須是新鮮烘焙並現磨的咖啡粉，杯測專用杯是6盎司大。</p>
<p>
	　　2. 衝煮濃度以1000cc 55克粉量爲準。</p>
<p>
	　　3. 研磨刻度與法國壓、濾泡式咖啡差不多的細度。</p>
<p>
	　　4. 咖啡豆烘焙度必須是極淺的，時間點大約是一爆開始後30秒即停止烘焙，離二爆比較遠的。這樣的烘焙度下，使我們可以較輕易分辨出一支豆子的風味缺陷、甜度如何、香氣經過深烘能保留多少。每一份杯測樣品豆的烘焙度必須差不多一致，可以藉由各樣品豆研磨之後的粉粒色度觀測，不過必須放在黑色紙張上比較。</p>
<center>
	<img alt="beiche2" height="300" src="/uploads/allimg/150109/2212256011-1.png" width="200" /></center>
<p>
	　　幹、溼香氣分析</p>
<p>
	　　1. 一邊加熱過濾後的水，另一邊嗅聞咖啡粉的幹香氣。未注入熱水前聞到的氣味叫作幹香氣。</p>
<p>
	　　2. 杯子注入接近滾燙的熱水，同時順便倒一些熱水進盛放湯匙的杯中，將湯匙預熱。</p>
<p>
	　　3. 先不撥開粉層，嗅聞杯中的溼香氣，此時紀錄下你對溼香氣的第一印象。</p>
<p>
	　　4. 靜置1-2分鐘後，以預熱過的湯匙將粉層撥開，鼻子湊近杯子直接嗅聞，此時嗅到的氣味就是溼香氣的主體氣味，其後再將上方的咖啡粉小力攪散，並儘量壓至杯底。切記：在將咖啡粉攪散之前就必須完成溼香氣的評分與記錄。</p>
<p>
	　　5. 要試下一支新的樣豆前，將湯匙以熱水清洗乾淨。當你將所有樣品的溼香氣都下過評分之後，將杯中仍懸浮着的咖啡粉顆粒以湯匙舀掉，不過由於在這麼淺度烘焙之下的咖啡質地較堅硬，因此大多數的咖啡粉都會沉到杯底。</p>
<p>
	　　風味特性分析：</p>
<p>
	　　當咖啡湯汁冷卻得差不多時，以湯匙舀一些咖啡湯汁，並大力啜吸使湯汁呈噴霧狀散佈在舌頭表面，「大力啜吸」個動作是品評咖啡中非常重要的一個方法，因爲這個動作可以使得整個舌頭表面均勻地接受湯汁噴霧的覆蓋，此外這個動作還能使得一部分的湯汁深入喉頭以及鼻腔，使得鼻腔也成爲一個重要的品評器官。咖啡中大部分風味來源都是芳香化合物成分，這個事實可以藉由一項實驗來證明：你可以在飲用咖啡時將鼻子捏住，當鼻腔被阻塞住的時候，這杯咖啡喝起來就跟即溶咖啡很像，因爲缺少了香氣成分;當鼻腔再度打開時，馬上就是柳暗花明，由此可證。</p>
<p>
	　　將你對風味、酸質、餘韻以及黏度的評比寫下之後，換下一支豆子，試着比較出不同豆子之間的異同。通常在咖啡冷卻之後，人的舌頭總能察覺更多的味道，因此在做杯測的時候，在微溫時要測一次，放冷到室溫時再測一次，本質最好的豆子在這兩個階段都會有很優良的風味特質。</p>
<p>
	　　若你一次必須要杯測兩支以上的豆子，建議你每次做完評比之後，就把口中的咖啡吐掉，若你將每一口咖啡都吞下，那麼過多的咖啡因對你的味覺敏感度也會有很大的影響。</p>
<center>
	<img alt="beice3" height="201" src="/uploads/allimg/150109/2212253158-2.png" width="300" /></center>
<p>
	　　結論：</p>
<p>
	　　杯測的根本就是不斷地練習以及謙卑的態度，我遇過最好的杯測家通常都有求知慾旺盛的特質。我有許多機會與國際知名的杯測家同臺進行杯測評比，有時我捫之間的意見也會有所差異，其中的美就在於我們都一致同意彼此意見上的不同是很正常的，我們也都很尊重其他杯測者在同一支豆子中發現的不同味道，並都試着去感受是否能喝到這樣的味道。</p>
<p>
	　　當聽到一些非常抽象的味覺形容詞時，千萬不要被嚇壞了，通常杯測家們使用這些抽象詞時，是賦予咖啡一股浪漫的美感，而不僅僅是對於風味事實的描述而已。杯測這個程序應該是很有趣並且很好玩的，不是在比誰講的比較精準。不過另一方面來說，你用的形容詞也必須很貼切地描述出那某種味道，而不是隻被某些教科書牽着走。</p>
<center>
	<img alt="201209271918040" height="212" src="/uploads/allimg/150109/221225AM-3.jpg" width="300" /></center>
<p>
	　　縱使杯測有許多嚴苛、似科學般的規則要遵循，但在業界中真正使用的方式卻不盡相同，幾乎每一個好的杯測家都有各自的一套杯測標準。你可以依你喜好的條件來進行杯測，不過如果你必須要與其他人一同進行杯測的話，請你不要與這杯測標準相差太遠。</p>
<p>
	　　成爲好的杯測者的要訣很容易：不斷地練習品嚐並對自己有點自信，最重要的是，要有一顆謙卑的心，時時都抱着學習的心態。</p>
<p>
	　　杯測室基本條件</p>
<p>
	　　杯測室條件對於杯測程序來說是非常重要的，對於杯測結果有舉足輕重的影響。以下是杯測室的基本條件：</p>
<p>
	　　1.具有自然光線。陰暗的空間對於人類嗅覺靈敏度有很大的影響。</p>
<p>
	　　2.室溫應保持在攝氏20-25度之間。</p>
<p>
	　　3.室內溼度應控制在50%到70%之間，若溼度過低也會影響人類的嗅覺敏銳度。</p>
<p>
	　　4.杯測室的周圍環境應該要非常安靜，在杯測進行時也嚴禁交談。</p>
<p>
	　　5.最佳的杯測時間是在上午10-12點之間﹝未進午餐﹞，以及下午4-6點之間﹝未進晚餐﹞，這是由於在這段時間，前一餐在腹中的食物已消化的差不多了，但還不太餓。</p>
<p>
	　　6.精神不集中也會對杯測結果造成很大的影響，造成精神不集中的原因有：生病、睡眠不足或是心理壓力過大。</p>
<p>
	　　7.每個樣品豆至少要備齊六份杯子，以三角形狀排列，依序爲頂端1杯，第二排2杯，第三排3杯。</p>
<p>
	　　8.在此三角形的上方放置該支豆子的生豆、熟豆樣品，在進行杯測的同時可將這兩項樣品蓋住。</p>
<p>
	　　9.在杯測桌上應備有數杯裝有熱水的杯子，供清洗湯匙用;另外一些杯子裝1/3杯室溫左右的開水以及2/3熱開水，供杯測者清洗口中殘味用。</p>
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