杯测(杯品)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.

　　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。

　　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油质和固形物有关。印尼咖啡明显比南美洲、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。

　　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: 一般风味特征General flavor characteristics：

　　丰富——指醇厚度和浓郁程度; 复杂——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。

　　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; 巧克力味的——类似不加糖的巧克力或者香草的回味; 鲜美的——舌尖感觉到的微妙细腻的风味(水洗新几内亚产阿拉比卡豆); 土味的——泥土的芳香特质(典型的苏门答腊咖啡); 芬芳的——一种芳香的特质，范围从花香味的到多香料的; 果味的——一种芳香的特质，让人联想到浆果或橙子; 甘美芳醇的——口感圆润、顺滑，缺乏酸度; 有坚果味的——类似炒坚果的回味; 香料味的——让人想起各种香料的风味和芳香; 甜味的——无涩口的; 野生的——一种野生的风味，一般不被认为是宜人的;常见于埃塞俄比亚咖啡; 酒香味的——一种让人联想到充分熟酿的葡萄酒的回味(常见于肯尼亚和也门咖啡)。

　　Typical specific desirable flavor characteristics: Bright, Dry, Sharp, or Snappy— (typical of Central American coffees); Caramelly —candy like or syrupy; Chocolaty— an aftertaste similar to unsweetened chocolate or vanilla ; Delicate— a subtle flavor perceived on the tip of the tongue (typical of washed New Guinea arabica); Earthy— a soily characteristic (typical of Sumatran coffees); Fragrant— an aromatic characteristic ranging f rom floral to spicy; Fruity— an aromatic characteristic reminiscent of berries or citrus; Mellow— a round, smooth taste, typically lacking acid; Nutty— an aftertaste similar to roasted nuts; Spicy— a flavor and aroma reminiscent of spices; Sweet— free of harshness; Wildness— a gamey flavor which is not usually considered favorable but is typical of Ethiopian coffees; Winy— an aftertaste reminiscent of well-matured wine (typical of Kenyan and Yemeni coffees).

　　令人不喜欢的风味特征： 苦的——产生于舌根的味道，多由于烘焙过度所致; 乏味、无刺激性的——风味中性; 炭味的——带有烧焦了的碳味; 无生命的——同“Flat”; 有杂味的——有霉味的，让人想到吃土的味道; 土味的——同“有杂味的”; 平淡的——无酸味，缺乏湿香和回味;青草味的——让人联想到刚割下来的青草的香味;粗糙的——一种苛性的、被抓似的、粗糙的特质;浑浊的——粘稠而味道不浓的;僵硬的——淀粉似质感的，类似煮过意大利面食的水;粗硬的——舌头上的感觉，类似吃盐;橡胶味——类似烧糊了的橡胶的气味(一般见于干加工法加工的的罗布斯塔豆);软性的——同“乏味、无刺激性的”;酸味的——类似未熟的水果的酸涩味;稀薄的——无酸度的，一般因萃取不足所致;松节油味的——味道象松节油的;清水般的——在口中缺乏醇厚度、没有粘性;粗野的——野生的特质。

　　Typical specific undesirable flavor characteristics：Bitter— perceived on the back of the tongue, usually a result of over roasting;Bland— neutral in flavor;Carbony— burnt charcoaly overtones;Dead— see "flat";Dirty— a mustiness reminiscent of eating dirt ;Earthy— see "dirty" ;Flat— lack of acidity, aroma, and aftertaste ;Grassy— an aroma and flavor reminiscent of freshly cut lawn ;Harsh— a caustic, clawing, raspy characteristic;Muddy— thick and dull;Rioy— a starchy texture similar to water which pasta has been cooked in;Rough— a sensation on the tongue reminiscent of eating salt;Rubbery— an aroma and flavor reminiscent of burnt rubber (typically found only in dry-processed robustas) ;Soft— see "bland" ;Sour— tart flavors reminiscent of unripe fruit ;Thin— lacking acidity, typically a result of under brewing;Turpeny— turpentine-like in flavor;Watery— a lack of body or viscosity in the mouth;Wild— gamey characteristics.

　　来源：网络