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1、You guys may have read this article. But here is my version of translation from English into Chinese. Lets check it out to see what the differences are. Im sure there are mistakes.咖啡杯品术语咖啡杯品术语杯品（杯测）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 wh
2、ether 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，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具有强
3、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。好的口味特征。AcidityAcidity isis a a desirabledesirable characteristiccharacteristic inin coffee.coffee. ItIt isis thethe sensationsensation ofof drynessdryness thatthat thethe coffeecoffee producesproduces underunder thethe edgesedges ofof youryour tongue
4、tongue andand onon thethe backback ofof youryour palate.palate. TheThe rolerole acidityacidity playsplays inin coffeecoffee isis notnot unlikeunlike itsits rolerole asas relatedrelated toto thethe flavorflavor ofof wine.wine. ItIt providesprovides a a sharp,sharp, bright,bright, vibrantvibrant quali
5、ty.quality. WithWith outout sufficientsufficient acidity,acidity, thethe coffeecoffee willwill tendtend toto tastetaste flat.flat. AcidityAcidity shouldshould notnot bebe confusedconfused withwith sour,sour, whichwhich isis anan unpleasant,unpleasant, negativenegative flavorflavor characteristic.cha
6、racteristic. BB湿香气湿香气 Aroma 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，比如风味的辨别。一些微妙、细腻的差别，比如“花香花香”或或“酒香酒香”的特性，就来自于煮泡咖啡的湿香气。的特性，就来自于煮泡咖啡的湿香气。AromaAroma isis a a sensationsensation whichwhich isis difficultdifficult toto separateseparat
7、e fromfrom flavor.flavor. WithoutWithout ourour sensesense ofof smell,smell, ourour onlyonly tastetaste sensationssensations wouldwould be:be: sweet,sweet, sour,sour, salty,salty, andand bitter.bitter. TheThe aromaaroma contributescontributes toto thethe flavorsflavors wewe discerndiscern onon ourou
8、r palates.palates. SubtleSubtle nuances,nuances, suchsuch asas “floral“floral“ oror “winy“winy“ characteristics,characteristics, areare derivedderived fromfrom thethe aromaaroma ofof thethe brewedbrewed coffee.coffee. BB醇厚度醇厚度 B Body ：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醇厚度是咖啡在口中的感觉，即咖啡作用于
9、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的油质和固形物有关。比较典感觉不同，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的油质和固形物有关。比较典型的事，印尼咖啡比南美洲、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，可以试型的事，印尼咖啡比南美洲、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。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。BodyBody isis thethe
10、feelingfeeling thatthat thethe coffeecoffee hashas inin youryour mouth.mouth. ItIt isis thethe viscosity,viscosity, heaviness,heaviness, thickness,thickness, oror richnessrichness thatthat isis perceivedperceived onon thethe tongue.tongue. A A goodgood exampleexample ofof bodybody wouldwould bebe th
11、atthat ofof thethe feelingfeeling ofof wholewhole milkmilk inin youryour mouth,mouth, asas comparedcompared toto water.water. YourYour perceptionperception ofof thethe bodybody ofof a a coffeecoffee isis relatedrelated toto thethe oilsoils andand solidssolids extractedextracted duringduring brewing.
12、brewing. Typically,Typically, IndonesianIndonesian coffeescoffees willwill possesspossess greatergreater bodybody thanthan SouthSouth andand CentralCentral AmericanAmerican coffees.coffees. IfIf youyou areare unsureunsure ofof thethe levellevel ofof bodybody whenwhen comparingcomparing severalsevera
13、l coffees,coffees, trytry addingadding anan equalequal amountamount ofof milkmilk toto each.each. CoffeesCoffees withwith a a heavierheavier bodybody willwill maintainmaintain moremore ofof theirtheir flavorflavor whenwhen diluted.diluted. BB风味风味 Flavor：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
14、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：生了我们的风味总体感。下面是一些典型的风味特征：FlavorFlavor isis thethe overalloverall perceptionperception ofof thethe coffeecoffee inin youryour mouth.mouth. Acidity,Acidity, aroma,aroma, andand bodybody areare allall componentscomponents ofof flavor.
15、flavor. ItIt isis thethe balancebalance andand homogenizationhomogenization ofof thesethese sensessenses thatthat createcreate youryour overalloverall perceptionperception ofof flavor.flavor. TheThe followingfollowing areare typicaltypical flavorflavor characteristics:characteristics: BB一般风味特征一般风味特征 General flavor characteristics：丰富丰富指醇厚度和浓郁程度指醇厚度和浓郁程度复杂性复杂性对多种风味的感觉对多种风味的感觉平衡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。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。RichnessRichnessrefers
