borne咖啡杯品(杯测)术语

2021年1月21日发(作者：苛政猛于虎翻译)



You
guys
may
have
read
this
article.
But
here
is
my
version
of
translation
from
English
into
Chinese.
Let's check it out to see what the differences are. I'm sure there are mistakes.
咖啡杯品术语
< br>杯品（杯测）咖啡时，我们要区分咖啡的风味、醇厚度、酸度和湿香气是否宜人。多数杯品师采用以下的< br>标准来评判咖啡。

While
tasting
the
coffee,
you
should
try
to
discern whether
the
flavor,
body,
acidity
and
aroma
of
the
coffee is pleasant, or unpleasant. Here are the criteria that most tasters use to judge coffee:

酸度
Acidity
：

酸度是咖啡 的必备特征，是咖啡在舌下边缘和后腭产生的干的感觉。咖啡酸度的作用与红酒的口感类似，
具有强烈而 令人兴奋的质感。没有足够的酸度，咖啡就趋于平淡。酸度与酸味不同，酸味是令人不快的不
好的口味特 征。


Acidity is a desirable characteristic in coffee. It is the sensation of dryness that the coffee
produces under the edges of your tongue and on the back of your palate. The role acidity plays
in coffee is not unlike its role as related to the flavor of wine. It provides a sharp, bright,
vibrant quality.
With
out
sufficient
acidity,
the
coffee
will
tend
to
taste
flat.
Acidity
should
not be confused with sour, which is an unpleasant, negative flavor characteristic.
[B]
湿香气

Aroma


湿香气很难与风 味分开。如果没有嗅觉，我们的基本味觉就只是：甜、酸、咸和苦。湿香气丰富了软腭对
风味的辨别。一 些微妙、细腻的差别，比如“花香”或“酒香”的特性，就来自于煮泡咖啡的湿香气。

Aroma is a sensation which is difficult to separate from flavor. Without our sense of
smell, our only taste sensations would be: sweet, sour, salty, and bitter. The aroma
contributes to the flavors we discern on
our
palates. Subtle
nuances, such as
or

[B]
醇厚度
B
ody
：

醇厚度是咖啡在口中的感觉，即咖啡作用于舌头产生的粘性、厚重和丰富度的感觉。喝全脂牛奶与喝水的
感觉不同，就是一个很好的例证。我们对咖啡的醇厚度的感觉与咖啡萃取的的油质和固形物有关。比较典
型的事，印尼咖啡比南美洲、中美洲咖啡的醇厚度要高。如果你无法确定几种咖啡的醇厚度差异，可以试
着将咖啡加入等量的牛奶。醇厚度高的咖啡用牛奶稀释后会保留更多的风味。




Body is
the
feeling
that
the
coffee
has
in
your
mouth.
It
is
the
viscosity,
heaviness,
thickness,
or
richness
that
is
perceived
on
the
tongue.
A
good
example
of
body would
be
that
of
the
feeling
of whole milk in your mouth, as compared to water. Your perception of the body of a coffee is
related to the oils and solids extracted during brewing. Typically, Indonesian coffees will
possess greater body than South and Central American coffees. If you are unsure of the level
of body
when
comparing several
coffees,
try adding
an
equal
amount
of
milk
to each.
Coffees
with
a heavier body will maintain more of their flavor when diluted.
[B]
风味
Flavor
：


风味是咖啡在口中的总体感觉。酸度、湿香气和醇厚度都是风味的组成部分，正是它们的平衡 和均质才产
生了我们的风味总体感。下面是一些典型的风味特征：


Flavor is the overall perception of the coffee in your mouth. Acidity, aroma, and body are all
components
of
flavor.
It
is
the
balance
and
homogenization
of
these
senses
that
create
your
overall
perception of flavor. The following are typical flavor characteristics:
[B]
一般风味特征
General flavor characteristics
：

丰富——指醇厚度和浓郁程度

复杂性——对多种风味的感觉

平衡——所有基本口感特征都令人满意，没有一种口感掩盖另一种口感。


Richness
—
refers to body and fullness
Complexity
—
the perception of multiple flavors
Balance
—

the
satisfying
presence
of
all
the
basic
taste
characteristics
where
no
one
over-powers
another
[B]
令人喜欢的风味特征：

清新明亮的、干的、轻快的或者活泼的——（中美洲咖啡常见）

焦糖味的——像糖或者糖浆的