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针对咖啡烘焙企业送出的三款新品烘焙咖啡豆盲样品评,按专业咖啡感官标准完成风味描述打分,形成专业评鉴报告。
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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.
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你需要按照精品咖啡的专业感官评鉴标准,对送来的三款烘焙咖啡盲样进行风味拆解与品质打分,描述每款咖啡的干香、湿香、酸甜度、 Body 质感、余韵表现,给出总分与风味特点总结,帮助企业筛选可上市的量产新品。
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