某一天端起那杯咖啡啜飲一口，你覺得哪裡怪，卻說不出口，可能以為是產區的問題。
第二次，你懷疑自己磨豆、注水、比例哪裡沒拿捏好。
直到某一天，你才慢慢意識到：那股乾扁的酸味、像紙板般的平淡、餘韻忽然浮出的焦苦，不一定來自沖煮 —— 而是烘焙本身留下的痕跡。

在現今精品咖啡世界裡，大家追求產區、品種、發酵與焙度，但對「烘焙瑕疵」的風味辨識與語言，卻常停留在模糊感受。
你 知道味道怪，卻很少能說清楚是哪一種現象造成；你喝得出差異，卻難以精準描述並與他人溝通。

如果能夠把「烘焙瑕疵」拆解成具體樣本，在你自己的杯測桌上反覆檢視，那會是提升感官能力最快的途徑之一。
或許你是咖啡愛好者、想更進一步了解烘焙的咖啡業者，或是熱衷於烘焙比賽的同好們，讓我們一起杯測吧。

因此，我們製作了這套特殊的咖啡豆：
五種明確對照的烘焙發展階段 ——
從「適當發展」作為基準，搭配發展不足、發展過度、焙烤、燙傷四種常見瑕疵，
讓你在家就能以杯測方式，自主建立味覺與烘焙邏輯的連結。

這不是一袋「好喝」的咖啡，讓你在家透過杯測建立「味道 ⇄ 烘焙邏輯」的精準連結。
這是一套讓你的感官變得更精準的訓練工具。

內容物：20克咖啡豆/包*5入

　●適當發展
　●發展不足
　●發展過度
　●　焙烤　
　●　燙傷　

每份樣品皆為烘焙後24小時內，經杯測確認風味感受後完成包裝；
建議收到咖啡豆後可『冷藏或冷凍』保存。

依照自行習慣或是通用杯測方式進行杯測，唯須特別留意杯測所使用之水質，
極軟水或純水不推薦使用，建議使用水質TDS:50-85ppm，或是瓶裝波爾水亦可。

One day, you take a sip of your coffee and something feels off.
The acidity seems dry and thin, the aftertaste suddenly turns harsh and bitter—
but you can’t quite articulate why.
At first, you blame the origin.
Next time, you suspect your grind, bloom, or pouring technique.

It may take several cups before you realize:
those unpleasant notes aren’t always from brewing—they’re marks left by roasting.

In today’s specialty coffee scene, we talk endlessly about origins, varieties, fermentation, and roast levels.
Yet when it comes to identifying roast defects, most people stay at vague sensations.
You can tell something tastes “wrong,”
but describing what caused it, or communicating that difference professionally, is another challenge entirely.

If we could break roast defects down into clear, traceable samples—
and evaluate them repeatedly on our own cupping table—
it would be one of the fastest ways to sharpen sensory perception.

Whether you're a passionate home brewer, a coffee professional looking to deepen your understanding,
or someone preparing for roasting competitions and judging panels—
developing precise sensory language is indispensable.

That is why we created this set of training beans:
Five clearly contrasted roast development samples, featuring:

• Proper Development (baseline)

• Underdevelopment

• Overdevelopment

• Baked Roast

• Scorching

A cupping kit designed to help you connect flavor expression with roasting logic, right at home.

This isn’t a bag designed to taste pleasant.
It’s a tool to make your palate sharper and your vocabulary clearer.

Contents

20g per bag × 5 samples

• Proper Development

• Underdevelopment

• Overdevelopment

• Baked Roast

• Scorching

All samples are cupped and verified within 24 hours after roasting, then sealed.
Upon receiving, we recommend storing in refrigeration or freezer conditions.

Cupping Recommendations

Use your preferred method or standard cupping protocol.
Please pay attention to water quality:

• Avoid ultra-soft or purified water

• Recommended TDS: 50–85 ppm