Espresso咖啡评分表.DOC

NTU Espresso Coffee Evaluation Form Plant Breeding Lab. Dept. of Agronomy, National Taiwan University May, 2006 Taster:_____________ Date: _______Year ____Month ____Day Sample Number:______ Coffee Name:_________________ Coffee Source:_________________ Roasting: Roasting degree: Agtron: 95 85 75 65 55 45 35 25 or _______ Roast bean appearance: □Dull □Shiny □Light sheen □Patches □Dry Defect of roast beans: □burn □hard bean □other green bean defects Brewing notes and cup appearance: Length of shot: ______oz Crema Color □Reddish brown □Golden Brown □Streaked brown and gold □Dark brown □Yellowish □Whitish □Blackish Texture □Dense fine □loose and coarse □Open button hole Persistence □very persistence □Moderately persistence □Evanescent Fragrance □Fine □Elegant □Clean □Delicate □Rich □Complex □Deep □Resonant □Sweet □Pungent □Floral □Fruity □Chocolaty □Vanilla-like □Nutty □Spicy □Herbal □Tobacco-like □Toasty □Acidy □Weak □Carbony □Burned □Banal □Coarse Body (Tactile sensation) □Oily □Buttery □Creamy □Balanced □Smooth □Rounded □Complete □Heavy □Full □Medium □Light □Lean □Unbalanced □Weak □Thin Flavor □Sweet □Acidy □Pungent □Floral □Fruity □Winy □Berry-like □Prune-like □Chocolaty □Caramelly □Licorice-like □Spicy □Smoky □Complex □Deep □Resonant □Balanced □Complete □Fine □Elegant □Soft □Lively □Ordinary □Simple □Rough □Unbalanced □Thin □Carbony □Burned □Harsh □Sharp □Sour Aftertaste □Long □Resonant □Round □Fresh □Floral □Fruity □Winy □Berry-like □Prune-like □Spicy □Thin □Negligible □Fast-fading □Bitter □Carbony □Sharp □Astringent Defective □Fermented □Baggy □Musty □Moldy □Grassy □Woody □Medicinal □Rioy Persistence/Flavor in Milk 1 oz espresso mixed with 1 oz not frothed warm milk approximately 150(F □Balanced coffee penetration □Coffee dominates □Milk dominates □Complex □Rich □Balanced □Complete □Smooth □Rounded □Sweet □Chocolaty □Pungent □Spicy □Weak □Thin □Milky □Harsh □Sharp □Carbony Cupper’s point +45 ( Overall score