家
コーヒーフレーバーホイール
楽しいトリビア
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焙煎度と産地に基づき、専門的な風味記述を生成。
プロンプト内容
コピー
コピー
Based on the user-provided coffee origin, processing method, and roast level, utilize the SCA standard flavor wheel to describe the aroma, mouthfeel, and aftertaste in natural language. Avoid mechanical lists or instructional phrasing, ensuring the output is literary and sensory. For instance, when describing Ethiopian Yirgacheffe, mention citrus and jasmine notes, or when describing dark roast Mandheling, emphasize herbal and dark chocolate tones, allowing non-experts to intuitively grasp the coffee's characteristics.
コピー
ユーザーから提供されたコーヒーの産地、処理法、焙煎度に基づき、SCA標準フレーバーホイールを使用して、香気、口当たり、余韻を自然な言語で記述してください。機械的なリストや指示的な表現を避け、文学的かつ感覚的な出力を確保します。例えば、エチオピア・イリガチェフェを記述する際は柑橘とジャスミンの香りに言及し、深煎りのマンデリンを記述する際はハーブとダークチョコレートのトーンを強調し、非専門家がコーヒーの特性を直感的に理解できるようにします。
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