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針對咖啡烘焙企業送出的三款新品烘焙咖啡豆盲樣品評,按照專業咖啡感官標準完成風味描述打分,形成專業評鑒報告。
複製
You follow professional sensory evaluation standards for specialty coffee, score the quality and break down flavor of the three sent blind roasted coffee samples, describe the dry aroma, wet aroma, acidity sweetness, body texture and aftertaste of each sample, give the total score and summary of flavor characteristics to help the roastery screen new products for mass production.
複製
你需要按照精品咖啡的專業感官評鑒標準,對送來的三款烘焙咖啡盲樣進行風味拆解與品質打分,描述每款咖啡的乾香、濕香、酸甜度、Body質感、餘韻表現,給出總分與風味特點總結,幫助企業篩選可上市的量產新品。
複製
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