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'精品咖啡—八步玩轉新版咖啡風味輪'

'/uploads/allimg/160701/3-160F1102412139-lp.jpg'

'精品,咖啡,八步,玩轉,新版,風味,'

'新版咖啡風味輪，專門爲各位杯測師而設的新工具，集合了美國精品咖啡協會，和世界咖啡研究的努力才得以完成。作爲一款工具，它必須非常直觀，易用，而且對於使用者而言必須非常容易就能用它來分析以及描述咖啡。 以下是八個循序漸進從入門到進階的使用新版咖'

'144'

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'2016-07-01 10:15:08'

'2016-07-01 10:25:18'

'66217'

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'<div>
	新版咖啡風味輪，專門爲各位杯測師而設的新工具，集合了美國精品咖啡協會，和世界咖啡研究的努力才得以完成。作爲一款工具，它必須非常直觀，易用，而且對於使用者而言必須非常容易就能用它來分析以及描述咖啡。</div>
<div>
	&nbsp;</div>
<div>
	以下是八個循序漸進從入門到進階的使用新版咖啡風味輪的小Tips：</div>
<div>
	&nbsp;</div>
<div>
	第一步：仔細感受，全盤接受</div>
<div>
	&nbsp;</div>
<div>
	新版風味輪看起來非常的美麗，就像一款最棒的咖啡一樣。它通過視覺直觀的呈現了咖啡全面的千變萬化的風味。</div>
<div>
	&nbsp;</div>
<div>
	而在最開始，我們需要做的就是讓所有的這些詞彙都進入你的腦海，並且吸收它們。你可能會看到某些你並不熟悉的風味，沒關係，往後我們可以很好的解決這個事情，而從現在開始，你只需要驚歎於咖啡具有的無限可能的風味複雜性。</div>
<div>
	&nbsp;</div>
<div>
	&nbsp;</div>
<div>
	&nbsp;</div>
<div>
	第二步：喝咖啡，喝咖啡，還有喝咖啡！</div>
<div>
	&nbsp;</div>
<div>
	咖啡風味輪，既可用於日常的咖啡品嚐，也可以用於專業的杯測當中。但兩種不同的情況下，關鍵還是需要你，用心的感受口中咖啡給你的各種感官上的體驗。</div>
<div>
	&nbsp;</div>
<div>
	仔細的準備咖啡，每一步都非常重要，因爲你必須留心觀察感受每一個環節咖啡的不同的表現：從剛研磨好的時候咖啡粉的幹香(fragrance)；當熱水剛撞擊到咖啡的粉層的時候所傳出的香氣(aromas)；以及啜吸咖啡時，咖啡填滿口腔的風味表現。</div>
<div>
	&nbsp;</div>
<div>
	我們結合了嗅覺以及味覺的感官體驗，來對風味進行了定義。風味輪完整並統一的把風味歸納到每一個風味特性當中，其中包含了從基礎味道（只能從你舌頭感受到的味道）細分到咖啡香氣(芳香烴等)的味道（只能由你的鼻子嗅到的味道）。</div>
<div>
	&nbsp;</div>
<div>
	然而大多數的風味都同時來自混合的感官體驗：比方說，檸檬的酸，還有它獨特的香氣，都在同一個實物上有體現，又或者說，一款糖漿，它可能會同時具有甜感，苦澀感，以及其他的一些香氣上的特性。</div>
<div>
	&nbsp;</div>
<div>
	同理，我們把這樣的感官體驗放到咖啡當中去，我們現在帶着同樣的方式去感受這些混合的味道，並開始學會分辨。這時候你可以結合風味輪去辨析試試了。</div>
<div>
	&nbsp;</div>
<div>
	&nbsp;</div>
<div>
	&nbsp;</div>
<div>
	&nbsp;第三步：從&ldquo;心&rdquo;出發</div>
<div>
	&nbsp;</div>
<div>
	&nbsp; 我們設計的初心就是希望各位品測人員能從最裏面的一圈開始，一步一步的往外前進。最常見的風味描述語都在接近中心的位置，而越往外，它們當中的特性也細分的越多。品測人員隨時都可以在任意一圈停下來，但毋庸置疑的是，我們越往外一層走，我們對風味特性的描述就越詳細。</div>
<div>
	&nbsp;</div>
<div>
	&nbsp; 比方說，一個品測人員有可能會遇到一款來自埃塞俄比亞的咖啡豆，而它有着水果類的風味，這時，我們可以把目光移到風味輪&ldquo;水果類&rdquo;這一板塊當中去，而這當中會使品測人員面臨更多的選擇，他所感受到的水果味，會更像漿果類呢，還是乾果類，又或是柑橘類的水果呢？還是更像其他別的水果？這時候，如果品測人員選擇了&ldquo;柑橘類&rdquo;的風味，他們又可以更細化描述：這是&ldquo;葡萄柚&rdquo;，&ldquo;橙子&rdquo;，&ldquo;檸檬&rdquo;，還是&ldquo;青檸&rdquo;？只要我們的品測人員完成了一項風味的定義，那麼，他又可以繼續返回到風味輪的中心去，從另一個風味開始着手，從內往外，直到他感覺整款咖啡的風味已經完整的被記錄。</div>
<div>
	&nbsp;</div>
<div>
	以上是咖啡風味輪的基礎功能，這也僅僅只是非常簡單初級的使用它的方式。風味輪更深遠的意義在於，他可以使得品測人員在感官以及品測上可以得到更專業指引，進步並前行。</div>
<div>
	&nbsp;</div>
<div>
	&nbsp;</div>
<div>
	&nbsp;</div>
<div>
	第四步：讀讀那本咖啡感官詞典吧~</div>
<div>
	&nbsp;</div>
<div>
	最新的咖啡風味輪以World Coffee Research Sensory Lexicon咖啡感官詞典爲技術基礎創建。</div>
<div>
	&nbsp;</div>
<div>
	而詞典當中一系列的風味項的設計，都旨在建立一套標準&mdash;&mdash;它可以使得經過感官訓練的杯測師建立一個審議組，並對咖啡進行評估，以及科學化分析研究。</div>
<div>
	&nbsp;</div>
<div>
	儘管大多數使用新版風味輪的各位並不會受過詞典當中所描述的系統化的訓練，但是這也並不影響我們利用詞典去定義每一個在風味輪上的風味項。每一項風味都會有一個明確的定義，以及它的標準參照物，這意味着我們可以從生活中找到這些參照物來準確校準我們的對它的感官印象，並明確細分這些風味項。</div>
<div>
	&nbsp;</div>
<div>
	而且，我們非常建議結合咖啡感官詞典與風味輪一同使用，我們一致認爲這是最有效使用風味輪的方式。正如前面所說，使用者可以結合這本詞典迅速的找到風味的準確定義，以及校準風味的方式。</div>
<div>
	&nbsp;</div>
<div>
	本詞典是通過相關訓練感官審議組的描述性分析工具，但它同時也可以爲衆多專業品測人員提供大量的信息以及資源。雖然詞典當中會相當一些我們不熟悉的有關於技術上的和化學上的描述，但詞典會提供相關風味項詳盡的解釋以及它的校準參照物。</div>
<div>
	&nbsp;</div>
<div>
	【筆者近日也在翻譯本詞典，辛勤勞動中，不日給大家送上資源，各位請密切關注！】</div>
<div>
	&nbsp;</div>
<div>
	&nbsp;</div>
<div>
	第五步：試試詞典裏面的各個參考項吧</div>
<div>
	&nbsp;</div>
<div>
	每一個風味項在WCR&trade;咖啡感官詞典當中都會有相關的風味參考項，而且這些參考項都很容易能在超市或者網上可以買的到。但請記得，風味類的參考物可以食用，而香氣類的參考物，是不能用於食用的。你可以品嚐(taste),和嗅/聞(smell)這些給出的參考物，以引導你去在咖啡中辨析這些風味。</div>
<div>
	&nbsp;</div>
<div>
	當中很多香氣類的風味參考項建議食用shot杯或者子彈杯裝，以便於集中香氣。每次嘗試後，寫下筆記，並按照腦海中的感官記憶庫去進行咖啡上的品測。</div>
<div>
	&nbsp;</div>
<div>
	第六步：再一次，從&ldquo;心&rdquo;出發，迴歸初心</div>
<div>
	&nbsp;</div>
<div>
	當我們有了咖啡感官詞典的知識庫在腦海中後（即使只有一段兩個風味項的記憶），但我們都可以從咖啡風味輪中心從新開始，從那個特定的風味項開始。</div>
<div>
	現在，我們觀測一下每一項風味項，每一項都會有另一個相鄰，但你肯定會注意到，每一個風味項的&ldquo;序列&rdquo;都似乎有着不一樣的距離。如果兩個風味項的&ldquo;序列&rdquo;連在一起，這意味着本書的研究小組認爲這兩個風味是密切相關的，或者是有非常親近的聯繫。</div>
<div>
	&nbsp;</div>
<div>
	如果它們當中存在縫隙呢？這意味着我們的研究人員認爲它們的聯繫就會更少一些。我們進一步從內往外看，風味項的縫隙的距離拉得越大離得越遠，那他們的關聯程度就越少，風味差異就越大，所以從內往外，風味間的相似性以及關聯度會越來越弱。</div>
<div>
	<img alt="" src="/uploads/allimg/160701/3-160F1102412139.jpg" style="width: 450px; height: 295px;" /></div>
<div>
	&nbsp;</div>
<div>
	圖示：從內而外，假若兩個風味項間沒有縫隙，就意味着他們的聯繫就非常密切，存在小縫隙就是關係會稍微更弱一些，縫隙越大意味着聯繫越少，越弱</div>
<div>
	&nbsp;</div>
<div>
	對於大部分人來說，這是非常有助於校準他們的對於某種風味的概念，比方說，我們不會覺得柑橘類的水果當中的橙子會喫起來像隔壁其他水果類的梨。這也非常有利於使用者去建立他們的味覺記憶庫，以建立一個系統的描述。</div>
<div>
	&nbsp;</div>
<div>
	第七步：該你了，用你學會的詞彙描述吧</div>
<div>
	&nbsp;</div>
<div>
	新版風味輪最大的意義在於，它可以提供一個統一的共同的語言給咖啡品測人員。這相當的有意義，無論你是來自哪裏，美國，中國，印度，甚至鳥國，只要熟知這個風味輪以及詞典，我們都能在咖啡上毫無障礙的溝通，當然除了語言【笑】</div>
<div>
	&nbsp;</div>
<div>
	也就是說行業的從業人員們可以通過這些工具共同研究學習咖啡的相關，並交換彼此之間的檔案，讓我們無礙與日常的咖啡感官實驗室，門店的基礎交流，甚至更高端的感官上的信息交流。</div>
<div>
	&nbsp;</div>
<div>
	很多時候我們都會發現，我們對咖啡的想象力越豐富，我們就越難去用統一共同的詞彙去描述這個風味給其他的人。因此，學以致用，利用風味輪以及咖啡感官詞典進行統一化的交流，會成爲日後咖啡從業人員共同研究咖啡，並提升的關鍵。</div>
<div>
	&nbsp;</div>
<div>
	第八步：給你點顏色瞧瞧&mdash;&mdash;利用風味輪的顏色</div>
<div>
	&nbsp;</div>
<div>
	&nbsp;實很多人在使用風味輪的時候都忽略了它的顏色，其實我們在設計它的時候，五顏六色並不是爲了好看(當然這也是其中一個原因哈哈)，因爲我們的視覺系統跟其他感官器官都有着很強的聯繫，很多時候我們的眼睛都會很直觀的給我們線索&mdash;&mdash;這個東西喫起來味道會像什麼。因此，我們會經常用一些視覺上的名詞來形容咖啡，比如&ldquo;明亮&rdquo;，&ldquo;陰沉&rdquo;，或是&ldquo;紅色&rdquo;跟&ldquo;綠色&rdquo;當&rdquo;給你的直觀反映之類的種種。又或者說，提到橙色，你會想到什麼水果？當然就是橙子啊！</div>
<div>
	&nbsp;</div>
<div>
	有了在這方面的認知，我們就開始關注在風味輪上的顏色選擇，努力的找出每個風味項與相關的顏色在感官上的聯繫，並選擇該顏色。</div>
<div>
	&nbsp;</div>
<div>
	有了這個，就能很好的解決我們這羣咖啡狗經常糾結的問題，打個比方：</div>
<div>
	&nbsp;</div>
<div>
	&ldquo;啊好蛋疼啊，這喝起來像我之前喫過的某種紅色的水果啊！可我又想不起叫什麼。&rdquo;這個時候，機智的你就知道該怎麼做了，這時我們可以在風味輪上紅色的&ldquo;序列&rdquo;當中尋找我們要找的風味。是不是很簡單啊？</div>
<div>
	&nbsp;</div>
<div>
	有時候，褐色可能會把我們帶領去看風味輪的左側，這時風味輪就可能會提醒品測人員，褐色這一個區間還包含了香料類的風味，還有穀物類的風味，品測人員或許就可以去重新回到杯測當中去確定是否也有這些味道。</div>
<div>
	&nbsp;</div>
<div>
	&nbsp;</div>
<div>
	寫在最後：</div>
<div>
	&nbsp;</div>
<div>
	其實更多的使用方法來自你，我，還有所有行內的從業人員，無論你是個品測人員，專業杯測師，教師，又或是牛逼的感官科學家，讓我們更多的參與進來使用這個工具，一起探討更多新的技術跟想法！！</div>
<div>
	&nbsp;</div>
<div>
	最後說了這麼久了估計大家也是要看看風味輪了，送上一張高清的風味輪給大家！同時祝大家候年快樂幸福安康，咖啡路上好咖啡沿途相伴！！</div>
<div>
	&nbsp;</div>
<div>
	&nbsp;</div>
<div>
	編譯/校對：Hack</div>
<div>
	原文鏈接：http://www.scaa.org/chronicle/2016/02/05/how-to-use-the-coffee-tasters-flavor-wheel-in-8-steps/</div>
'

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'1467339308'

'1467339918'

'精品咖啡—八步玩轉新版咖啡風味輪_咖啡知識_中國咖啡網'

'精品,咖啡,八步,玩轉,新版,風味'

'新版咖啡風味輪，專門爲各位杯測師而設的新工具，集合了美國精品咖啡協會，和世界咖啡研究的努力才得以完成。作爲一款工具，它必須非常直觀，易用，而且對於使用者而言必須非常容易就能用它來分析以及描述咖啡。 以下是八個循序漸進從入門到進階的使用新版咖'

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