Q等级鉴定所需的杯测技能 Cupping Skills For Q-Grade

Focus of the Unit 单元重点

? To teach thestudent the SCAA Protocol for Cupping Coffee

向学生传授SCAA杯测咖啡的标准

? To familiarize the student with the SCAA Cupping Form

使学生熟悉SCAA杯测表

? Tomeasure the student’s ability to cupand rate coffee flavor attributes in a consistent manner

衡量学生以一致的方式杯测和评价咖啡风味属性的能力。

Key Concepts 主要概念

1. Coffee flavor attributes can be separated into eleven (11) separate components:fragrance/aroma; flavor; aftertaste; acidity; body; uniformity; balance; cleancup; sweetness; defects; and overall impression.

咖啡风味属性评价由11个部分组成：干香/湿香；风味；回甘；酸度；醇厚度；均匀度；平衡度；干净度；甜味；瑕疵；以及整体印象。

2. Coffee flavor attributes are rated on a ten (10) point scale, with “good” or higher ratings starting out with minimum score of six (6) based on the cupper’s individual preference (judgment).

咖啡风味属性的评价为十分制，“好的”或更高的等级评定以6分为最低分开始，以杯测师的个人偏好（判断）为基础。

3. Intensity rankings (low to high) can be recorded on the cupping form for: fragrance/aroma; acidity; and body. Intensity rankings impact the cupper’s rating of the flavor attribute dependingon the cupper’s knowledge and/orexpectations of the origin being cupped.

可将浓度排名（由低到高）记录在杯测表中为：干香/湿香；酸度；醇厚度。浓度排名影响杯测师对风味属性的评价，这种评价依据其知识和/或对杯测对象产地的期望。

4. Defects,either aroma taints and/or taste faults, when detected are deducted from thefinal score.

一旦发现芳香污染和/或味道缺陷这样的瑕疵，就要从总分中扣分。

5. Cupping protocol is a standardized procedure that must be rigorously followed forconsistent results, with the most important aspect being the consistent ratio of weight of coffee to volume of water.

杯测标准是一个标准化的过程，为获得一致结果，必须严格遵照这一过程。最重要的一点是保持咖啡重量与水量的比例一致。

6. Coffee beans must be individually weighed out before grinding, as this procedure allows for defective beans to be isolated in a single cup.

研磨之前必须对咖啡生豆进行分别称重，因为这一过程使得有瑕疵的生豆被隔离在一个单独的杯子中。

7. Sample roasts must be prepared to a standardized roast color in the proper amount oftime, 8 to 12 minutes.

必须在适当的时间内（8至12分钟）将样品烘焙准备至标准的烘焙颜色。

Key Terms 主要术语

Acidity 酸度

Acidity is often described as “brightness” when favorable or “sour” when unfavorable. At its best, acidity contributes to a coffee’s liveliness, sweetness, and fresh-fruit character and is almost immediately experienced and evaluated when the coffee is first slurped into the mouth.

酸度常常在受人赞许时被描述为“明亮”，或者在令人不快时被描述为“酸楚”。在其最好的状态中，酸度增加了咖啡的明亮度、甜味和新鲜水果的特征，而且使其在咖啡一入口就能感觉到并加以评价。

Aftertaste 回甘

Aftertaste isdefined as the length of positive flavor (taste and aroma) qualities emanating from the back of the palate and remaining after the coffee is expectorated or swallowed.

人们将回甘定义为优良风味（味道和香味）品质的长度，它从上颚后部散发出来，并在咖啡被吐出或咽下后依然存在。

Balance 平衡度

Balance is the cupper’s assessment of how well ALL of the various aspects of Flavor, Aftertaste, Acidity and Body of the coffee sample work together to complement or contrast with each other.

平衡度是杯测师对咖啡样品的风味、回甘、酸度和醇厚度的所有不同方面共同协作来相互补充或相互对比的程度的评定。

Body 醇厚度

Body is the tactile feeling of the liquid in the mouth, especially perceived between the tongue and roof of the mouth as the result of the formation of brew colloids from the undissolved solids and oils suspended in the liquid.

醇厚度是对口中液体的触觉感受，尤其是在舌头和口腔顶部之间所感受到的。这是液体中未溶解的固体和悬浮在液体上的油脂所形成的冲泡胶体的结果。

Clean Cup 干净度

Clean Cup refers to a lack of any interfering or negative taste or odor sensations from the firstsip to the final aftertaste that are usually the result of defective beans, improper storage conditions, or poor processing methods.

干净度是指从第一口到最后的回甘都没有任何干扰性或不好的味道、或气味感觉。这些通常是由有瑕疵的生豆、不当的存储条件或糟糕的加工方式所造成的。

Defects 瑕疵

Defects are negativeor poor flavors that detract from the quality of the coffee. These are classified in two (2) ways: Taints and Faults. A taint is an off-flavor that is noticeable but not overwhelming and is usually found in the aromatic aspects ofthe flavor. A fault is an off-flavor that is either overwhelming or renders the sample unpalatable and is usually found in the taste aspects of the flavor.

瑕疵是有损于咖啡质量的不好或糟糕的味道。这些瑕疵可以两种方式进行分类：污染和缺陷。污染是一种明显但并不强烈的异味，通常在味道的芳香方面得以发现。缺陷是一种或强烈或致使样品味道差的异味，通常在味道的品味方面得以发现。

Flavor 风味

Flavor is a combined impression of all the gustatory (taste bud) sensations and retro nasal aromasthat go from mouth to nose. It represents the coffee’s principle character, the “mid-range” notes recognized in between the first impressions given by the coffee’s aroma and acidity and the final impressions given by the coffee’s aftertaste.

风味是所有味觉（味蕾）感觉和从口腔到鼻子的鼻后香气的组合印象。它体现了咖啡的主要特征，是公认的在由咖啡的香味和酸度所给予的第一印象和咖啡回甘所给予的最终印象之间的“中等”说明。

Fragrance/Aroma 干香/湿香

Fragrance/Aroma includes two aromatic aspects of the coffee sample. Fragrance is the smell ofthe freshly ground coffee as it sits in the sample cup when still dry. Aroma is the smell of the coffee when it is infused with hot water and vapors are released as the wet coffee grounds are stirred.

干香/湿香包括咖啡样品的两个芳香方面。香味是新鲜的研磨咖啡依旧干燥时在样品杯中散发的味道。芳香是向咖啡中注入热水、搅动湿咖啡粉而释放蒸汽时散发的咖啡味道。

Overall 整体评价

The overall ratingis meant to reflect the holistically integrated rating of the sample as perceived by the individual cupper. This is the point in the assessment process where the cupper makes a personal appraisal.

整体评价是为了反映个体杯测师所感觉的对样品的整体综合评价。在评估过程中这是杯测师做出个人评价的地方。

Sweetness 甜味

Sweetness refers to a pleasing fullness of flavor as well as any obvious sweetness and its perception is the result of the presence of certain carbohydrates. Low-level concentrations of sugars, salts, and acids can create the impression of sweetness in the coffee sample.

甜味是指一种令人愉悦的完整的风味以及任何明显的甜味，其感知是一定的碳水化合物存在的结果。糖类、盐类和酸类的低浓度浓缩可以在咖啡样品中创造甜味印象。

Uniformity 均匀度

Uniformity refers to consistency of flavor of the different cups of the sample tasted.Non-uniformity is the result of defective beans isolated in individual cups.

均匀度是指所品尝的不同杯中的咖啡味道的一致性。不均匀度是由个别杯中隔离的有瑕疵的生豆造成的。

Preparing CuppingSamples 准备杯测样品：

Roasting: 烘焙：

? The sample should be roasted within 24 hours of cupping and allowed to rest for at least 8 hours.

样品应在烘焙后24小时内进行，同时烘焙后至少放置8小时。

? Roast profile should be a light to light-medium roast (coffee should be ground using SCAA ground parameters), measured via the SCAA Roast tile #65.

烘焙曲线应为轻度到中轻度烘焙（应按照SCAA研磨参数对咖啡进行研磨），通过SCAA烘焙板块#65进行衡量。

? The roast should be completed in no less than 8 minutes and no more than 12 minutes. Scorching or tipping should not be apparent.

应在不少于8分钟且不多于12分钟的时间内完成烘焙。烤焦或灼伤现象不应该是明显的。

? Sample should be immediately air-cooled (no water quenching).

应立即对样品进行风冷（不用水冷淬火法）。

? When they reach room temperature (app. 75o F or 24o C), completedsamples should then bestored in airtight containers or non-permeable bags until cupping to minimize exposure to air and prevent contamination.

一旦它们达到室温（大约为75o F or 24o C），接着应将完成好的样品储存在密闭的容器中或不透气的袋子中，一直到进行杯测为止。这样做是为了将其在空气中的暴露程度降到最低并防止污染。

? Samples should be stored in a cool dark place, but not refrigerated or frozen.

应将样品存储在阴凉、黑暗的地方，但是不得冷藏或冷冻。

Coffee to WaterRatio:

咖啡与水的比例：

? The optimum ratiois 8.25 grams per 150 ml of water, as this conforms to the mid-point of theoptimum balance recipes for the Golden Cup.

最佳比例为每150ml 水对8.25克咖啡。因为这符合金杯要求的最佳平衡食谱的中点。

? Determine thevolume of water in the selected cupping glass and adjust weight of coffee to this ratio within +/- .25 grams.

确定所选杯测杯中的水量，并在+/- .25克范围内调整咖啡的重量以达到这一比例。

Cupping Preparation:

杯测准备：

? Sample should be ground immediately prior to cupping, no more than 15 minutes before infusion with water. If this is not possible, samples should be covered and infused not more than 30 minutes after grinding.

进行杯测之前应立即研磨咖啡，不超过注入水之前的15分钟。如果无法做到这一点，应在研磨后30分钟内对样品进行覆盖和注水。

? Samples should be weighed out AS WHOLE BEANS to the predetermined ratio (see above forratio) for the appropriate cup fluid volume.

为了杯中有合适的液体体积，应将样品作为整体生豆进行称重来达到预定比例（比例见上）。

? Grind particlesize should be slightly coarser than typically used for paper filter drip brewing,with 70% to 75% of the particles passing through a U.S. Standard size 20mesh sieve. At least 5 cups from each sample should be prepared to evaluate sample uniformity.

研磨粒度应比主要用于纸滤滴冲泡的略微粗糙些，70%至75%古林坊咖啡(Greenhouse_Coffee)