漿果研讀|SCA烘焙白皮書_社会热点_资讯

漿果研讀|SCA烘焙白皮書

Page 1 (封面)

A Specialty Coffee Association White Paper

Developing Roast Color Standards for the Specialty Coffee Industry

A New Roast Color Measurement Approach

一份精品咖啡協會白皮書

為精品咖啡產業制定烘焙色澤標準

一種全新的烘焙色澤測量方法

Page 2 (版權與貢獻者)

"Developing a Roast Color Standard for the Specialty Coffee Industry: A New Roast Color Measurement Approach" is owned by the Specialty Coffee Association (SCA). Permission is granted to reproduce this report partially or completely, with the consent of and attribution to the SCA.

《為精品咖啡產業制定烘焙色澤標準：一種全新的烘焙色澤測量方法》之版權歸屬於精品咖啡協會 (SCA)。在獲得 SCA 同意並註明出處的前提下，允許部分或全部複製本報告。

PUBLICATION TEAM

Peter Giuliano, Chief Research Officer (Conceptualization, Writing, Editing, Review)

Dr. Mario Fernández Alduenda, Technical Officer (Conceptualization, Editing, Review)

Kim Elena Ionescu, Chief Strategy Development Officer (Conceptualization, Editing, Review)

Jenn Rugolo, Innovation Officer (Conceptualization, Editing, Review)

Laurel Carmichael, Publications Manager (Conceptualization, Writing, Editing, Review, Project Coordination)

Alvin Kim, Roast & Retail Portfolio Manager (Review)

Mirna Nagi, Research Program Manager (Project Coordination)

Eliza Sullivan, Marketing Manager (Communications)

Alex Synge, The First 47, (Design, Visualization)

出版團隊

Peter Giuliano，首席研究官（概念構思、撰寫、編輯、審閱）

Mario Fernández Alduenda 博士，技術官（概念構思、編輯、審閱）

Kim Elena Ionescu，首席策略發展官（概念構思、編輯、審閱）

Jenn Rugolo，創新官（概念構思、編輯、審閱）

Laurel Carmichael，出版經理（概念構思、撰寫、編輯、審閱、專案協調）

Alvin Kim，烘焙與零售產品組合經理（審閱）

Mirna Nagi，研究計畫經理（專案協調）

Eliza Sullivan，行銷經理（溝通）

Alex Synge, The First 47（設計、視覺化）

This white paper references work and includes visualizations completed by William D. Ristenpart, Irwin R. Donis-González, and Laudia Anokye-Bempah at the University of California Davis Coffee Center for the Coffee Science Foundation.

本白皮書引用了由加州大學戴維斯分校咖啡中心的 William D. Ristenpart、Irwin R. Donis-González 和 Laudia Anokye-Bempah 為咖啡科學基金會完成的研究工作與視覺化成果。

Page 3 (關於本白皮書)

About This White Paper

關於本白皮書

Purpose

目的

Coffee flavors are developed and revealed by the roasting process. For this reason, the color of roasted coffee is an effective way to predict many important sensory attributes in the cup.

咖啡的風味是透過烘焙過程發展和展現出來的。因此，烘焙咖啡的色澤是預測杯中許多重要感官屬性的有效方法。

Specialty coffee has built much of its identity around carefully profiled roasting, and consumers have learned to connect their flavor and sensory preferences with specific roast colors. However, there is no single, universal system for measuring roast color, nor is there a common language for describing and communicating it.

精品咖啡在很大程度上是圍繞著精心設計的烘焙曲線來建立其品牌認同的，消費者也已學會將其風味與感官偏好與特定的烘焙色澤連結起來。然而，目前並沒有一個單一的、通用的系統來測量烘焙色澤，也沒有一種共同的語言來描述和溝通它。

This inconsistency presents challenges. Because roasters sometimes use different systems to measure the color of their roasted coffee, it can be difficult to communicate details of roast styles within the coffee industry. A common language of roast color would benefit communications within the coffee trade, in research, and in education.

這種不一致性帶來了挑戰。由於烘焙師有時使用不同的系統來測量其烘焙咖啡的色澤，因此在咖啡產業內溝通烘焙風格的細節可能很困難。一種通用的烘焙色澤語言將有利於咖啡貿易、研究和教育領域的溝通。

Moreover, because of the lack of a universal metric or language to describe roast color, it is challenging for consumers to clearly articulate their roast style preferences, often resulting in confusion or unmet expectations.

此外，由於缺乏描述烘焙色澤的通用指標或語言，消費者要清晰表達其烘焙風格偏好也充滿挑戰，這通常會導致混淆或期望落空。

This white paper outlines the reasons the Specialty Coffee Association (SCA) intends to adopt a standardized scale for roast level measurement based on visible light measurements. The SCA will invite an expert group to review the draft standard at the end of 2025, with the goal of Standard Development Panel review in 2026.

本白皮書概述了精品咖啡協會 (SCA) 打算採用以可見光測量為基礎的標準化烘焙程度測量量表的原因。SCA 將於 2025 年底邀請專家小組審查該標準草案，目標是在 2026 年提交標準制定小組審查。

Page 5 (引言：烘焙色澤測量的簡史)

Introduction: A Brief History of Roast Color Measurement

引言：烘焙色澤測量的簡史

For hundreds of years, we have known that roasting alters the coffee bean, developing desirable flavors, aromas, and a range of characteristic colors. As the coffee sector began to differentiate between different roast levels and associate roast levels with coffee's sensory characteristics, a language began to develop to describe roasted coffee's color.

數百年來，我們已知烘焙會改變咖啡豆，發展出令人嚮往的風味、香氣以及一系列特徵性的色澤。隨著咖啡產業開始區分不同的烘焙程度，並將烘焙程度與咖啡的感官特徵聯繫起來，描述烘焙咖啡色澤的語言也開始發展。

By the 1920s in the United States, coffee writer William Ukers described eight roast colors: light, cinnamon, medium, high, city, full city, French, and Italian.

到 1920 年代，美國咖啡作家 William Ukers 描述了八種烘焙色澤：淺焙 (Light)、肉桂焙 (Cinnamon)、中焙 (Medium)、高焙 (High)、城市焙 (City)、深城市焙 (Full City)、法式焙 (French) 和義式焙 (Italian)。

Different countries, of course, had other names for roast levels- for example, Italian roast names included bionda (blonde), continentale (continental), intensa (intense), and spinta (pushed).

當然，不同的國家對烘焙程度有不同的命名方式——例如，義大利的烘焙名稱包括 bionda（金黃）、continentale（歐陸）、intensa（濃烈）和 spinta（極致）。

Though these roast levels were known to the coffee trade, they were rarely communicated to consumers: coffee packages did not routinely specify the roast level of the coffee they contained.

儘管咖啡貿易業者熟知這些烘焙程度，但它們很少被傳達給消費者：咖啡包裝通常不會標明其內含咖啡的烘焙程度。

This changed during the specialty coffee movement of the 1960s and 1970s. Early specialty coffee roasters like Peet's in the United States advocated for specific roast colors. Terms like "French Roast" and "Italian Roast" began to be used by specialty coffee companies to help describe their coffee and distinguish it from supermarket "commodity" coffee brands, which did not specify roast level.

這種情況在 1960 年代和 1970 年代的精品咖啡運動中發生了改變。像美國的 Peet's 這樣的早期精品咖啡烘焙商，開始倡導特定的烘焙色澤。「法式烘焙」和「義式烘焙」等術語開始被精品咖啡公司用來幫助描述他們的咖啡，並將其與未標示烘焙程度的超市「大宗商品」咖啡品牌區分開來。

As the specialty coffee sector developed, various companies developed various styles of roasting, depending on their own preferences and philosophies. Since there were no specific standards to describe the styles and levels of roasting, confusion began to emerge.

隨著精品咖啡產業的發展，各家公司根據自己的偏好和理念，發展出各種不同的烘焙風格。由於沒有具體的標準來描述這些烘焙風格和程度，混亂開始出現。

In the late 1990s, the Specialty Coffee Association of America (SCAA) attempted to address this confusion by adopting a proprietary set of coffee roasting scales developed by a US-based company named Agtron Enterprises Inc.

在 1990 年代末期，美國精品咖啡協會 (SCAA) 試圖透過採用由美國公司 Agtron Enterprises Inc. 開發的一套專利咖啡烘焙量表來解決這種混亂。

These scales, which Agtron™ named "gourmet" and "commercial," were designed to measure near-infrared reflectance—the amount of light reflected off a coffee sample.

這些被 Agtron™ 命名為「精品」(Gourmet) 和「商業」(Commercial) 的量表，旨在測量近紅外線反射率——即咖啡樣品反射的光量。

The Agtron™ Gourmet scale became the standard of the Specialty Coffee Association, and numerous other companies have developed competing roast measurement devices and scales. Some of these roast analyzers also base their measurements on near-infrared reflectance, but use different scales to report the reflected light as "roast level."

Agtron™ 精品量表成為了精品咖啡協會的標準，隨後許多其他公司也開發了相互競爭的烘焙測量設備和量表。其中一些烘焙分析儀同樣基於近紅外線反射率進行測量，但使用不同的量表將反射光報告為「烘焙程度」。

Page 6 (烘焙色澤在價值發現中的角色)

The Role of Roast Color in Value Discovery

烘焙色澤在價值發現中的角色

Measuring Roast Color is Important to Understanding Sensory Characteristics

測量烘焙色澤對於理解感官特徵至關重要

Exposure to high heat dramatically changes the chemistry of the coffee bean, including through a series of reactions known as Maillard reactions. This process occurs in many foods, such as baked bread, roasted meat, and roasted cocoa, and is commonly known as a "browning reaction" because it contributes to color change.

暴露於高溫下會劇烈改變咖啡豆的化學性質，其中包括一系列被稱為梅納反應 (Maillard reactions) 的過程。這個過程發生在許多食品中，如烤麵包、烤肉和烘焙可可，由於它會導致顏色變化，通常被稱為「褐變反應」。

Since Maillard reactions produce brown pigments at the same time as they form flavor compounds, the overall degree of brown color of the roasted coffee correlates strongly with the development of coffee flavor.

由於梅納反應在形成風味化合物的同時也會產生褐色色素，因此烘焙咖啡的整體褐變程度與咖啡風味的發展有著強烈的相關性。

Additionally, as coffee material begins to carbonize, the roasting process creates other, dark-colored compounds.

此外，隨著咖啡物質開始碳化，烘焙過程還會產生其他深色的化合物。

Evidence shows that a coffee's roast degree has a greater impact on coffee flavor than other variables, meaning that measuring color is an effective way to predict the flavor of a coffee.

證據表明，咖啡的烘焙程度對咖啡風味的影響比其他變數更大，這意味著測量色澤是預測咖啡風味的有效方法。

Measuring roast color can help coffee roasters and coffee drinkers understand the chemical processes that have occurred in roasting. For example, the roasting process both degrades and creates acids, leading to differences in acid composition across light, medium, and dark roasts. These acids contribute to the overall acidity and the flavor of the final coffee.

測量烘焙色澤可以幫助咖啡烘焙師和飲用者理解烘焙過程中發生的化學變化。例如，烘焙過程既會降解也會生成酸，導致淺焙、中焙和深焙之間的酸組成存在差異。這些酸影響了最終咖啡的整體酸質和風味。

Other aspects of a coffee's sensory profile are also affected by roasting: beyond certain thresholds, darker roasting color is associated with reduced sweetness, increased bitterness, and reduced fruitiness.

咖啡感官輪廓的其他方面也受到烘焙的影響：超過特定門檻後，較深的烘焙色澤與甜度降低、苦味增加和果香減少有關。

For these reasons, it has long been known that roast color is a reliable indicator of overall coffee flavor.

基於這些原因，長久以來我們已知烘焙色澤是整體咖啡風味的可靠指標。

Page 7 (烘焙色澤對消費者很重要)

Roast Color is Important to Consumers

烘焙色澤對消費者很重要

Research shows that roast color substantially influences consumer purchase decisions.

研究顯示，烘焙色澤會顯著影響消費者的購買決策。

The US National Coffee Association's 2025 National Coffee Data Trends survey of US consumers stated that, "in 2024, roast level continues to be the most motivating claim to purchase" among specialty coffee consumers- more important than claims like "single-origin" or "100% Arabica beans."

美國國家咖啡協會 2025 年《全國咖啡數據趨勢》調查指出：「2024 年，烘焙程度仍然是精品咖啡消費者最具購買動機的宣稱」——比「單一產地」或「100% 阿拉比卡豆」等宣稱更為重要。

The same report noted that 70% of consumers said they were "much" or "somewhat" more likely to buy a coffee with a specified roast level in 2023 and 2024, a small increase from 68% of consumers in 2019.

同一份報告指出，在 2023 年和 2024 年，有 70% 的消費者表示他們「非常」或「有些」更有可能購買標示了烘焙程度的咖啡，相比 2019 年的 68% 略有增加。

Roasters have responded to this consumer demand, and today, many specialty roasters include roast color information on their labels. However, this information is not standardized, with different retailers using different systems to describe roast color and roast degree, creating potential customer confusion.

烘焙師已對這種消費者需求做出回應，如今許多精品烘焙商會在標籤上標示烘焙色澤資訊。然而，這些資訊並未標準化，不同的零售商使用不同的系統來描述烘焙色澤和程度，這可能導致客戶混淆。

For instance, roaster's "medium roast" may be identical to another's "dark roast," resulting in consumer frustration and undermining retailers' ability to match consumers with coffees that suit their preferences.

例如，一家烘焙商的「中焙」可能與另一家的「深焙」完全相同，這會導致消費者感到沮喪，並削弱零售商為消費者匹配符合其偏好咖啡的能力。

Page 8 (烘焙色澤的測量方法)

Roast Color Measurement Approaches

烘焙色澤的測量方法

Today, there are two main methods to measure roast color, and both detect light that is reflected off a sample of the coffee. The main difference between these two methods is the wavelengths the methods focus on: either selected wavelengths in the invisible near-infrared spectrum, or the entire spectrum of visible light.

目前，主要有兩種測量烘焙色澤的方法，兩者都是檢測咖啡樣品反射的光。這兩種方法的主要區別在於它們所關注的波長：是近紅外線光譜中不可見的特定波長，還是整個可見光光譜。

Near-Infrared Measurement

近紅外線測量

One way to characterize roast level is to measure the reflectance of certain wavelengths of near-infrared light. Near infrared refers to the invisible portion of the electromagnetic spectrum with wavelengths between about 780 to 2500 nanometers.

表徵烘焙程度的一種方法是測量特定波長近紅外線的反射率。近紅外線指的是電磁光譜中波長約在 780 至 2500 奈米之間的不可見部分。

Light in these wavelengths can have certain properties that make it useful for astronomical, agricultural, chemical, and medical applications. For this reason, near-infrared spectroscopy (NIRS) has become a well-established way to measure such things as grain quality, fruit ripeness, and soil chemistry.

這些波長的光具有某些特性，使其在天文、農業、化學和醫學應用中非常有用。因此，近紅外線光譜學 (NIRS) 已成為測量穀物品質、果實成熟度和土壤化學成分等項目的成熟方法。

Near infrared can also be used to characterize the roast level of coffee and is the basis of the Agtron™ system adopted by the SCA(A) in 1990.

近紅外線也可用於表徵咖啡的烘焙程度，這也是 SCA(A) 於 1990 年採用的 Agtron™ 系統的基礎。

One benefit of using NIRS is that it is effective at measuring chemical constituents and can therefore be used to measure specific compounds and ingredients in a sample. Also, NIRS can penetrate the surface of coffee.

使用 NIRS 的優點之一是它能有效測量化學成分，因此可用於測量樣品中的特定化合物和成分。此外，NIRS 能夠穿透咖啡的表面。

However, because NIRS does not measure visible light, it is not able to measure roast color, i.e., the visible appearance of color to human eyes. Some NIRS measurements have been shown to correlate with roast color, but this is not straightforward. NIRS measurements should not be called roast color measurements for this reason.

然而，由於 NIRS 不測量可見光，它無法測量烘焙色澤，即人類肉眼可見的顏色外觀。儘管已證明某些 NIRS 測量值與烘焙色澤相關，但這並非直接對應。因此，NIRS 測量不應被稱為烘焙色澤測量。

Furthermore, because the temperature of a physical body (such as a coffee bean, or ground coffee particle) is highly correlated with its infrared radiation, NIRS is temperature-dependent, meaning that slight temperature shifts in the sample can result in different readings.

此外，由於物體（如咖啡豆或咖啡粉顆粒）的溫度與其紅外線輻射高度相關，NIRS 具有溫度依賴性，這意味著樣品的輕微溫度變化可能導致不同的讀數。

Visible Light Measurement

可見光測量

Another way to measure roast degree is to characterize its color. A common technique is to base color measurement on the way humans perceive color.

測量烘焙程度的另一種方法是表徵其色澤。一種常見的技術是基於人類感知顏色的方式來進行顏色測量。

Since humans have three types of light-sensing cones in their eyes, tristimulus colorimeter devices base their measurements on so-called "tristimulus" values: the intensity of red, green, and blue colors. There are various ways to express these values, but a common one is to use a multidimensional "color space" to illustrate color values in a systematic way.

由於人類眼睛擁有三種感光錐狀細胞，三刺激值色度計 (Tristimulus colorimeter) 便是基於所謂的「三刺激值」(Tristimulus values) 來進行測量：即紅、綠、藍三種顏色的強度。表達這些數值的方法有多種，但常見的一種是使用多維的「色彩空間」(Color space) 以系統化的方式來呈現顏色數值。

Page 9 (CIELAB 色彩空間與通用咖啡色澤曲線)

The CIELAB color space was established by the International Commission on Illumination (CIE) in 1976 as an international standard to express color value.

CIELAB 色彩空間由國際照明委員會 (CIE) 於 1976 年確立，作為表達顏色數值的國際標準。

One benefit of measuring color in this way is that it is very relevant to human perception: it is based on the way humans detect and characterize color.

以這種方式測量顏色的優點之一是它與人類感知高度相關：它基於人類偵測和表徵顏色的方式。

Another benefit is that the CIELAB color space is a broadly accepted international color standard, embraced by science and in industries including photography, packaging, and food.

另一個優點是 CIELAB 色彩空間是一個被廣泛接受的國際顏色標準，被科學界以及攝影、包裝和食品等行業所採用。

Finally, color-detecting photo sensors have become very common and inexpensive, including in many phone cameras.

最後，顏色檢測光學感測器已變得非常普遍且價格低廉，包括在許多手機相機中。

【圖片解析：Figure 1】

圖片內容：這張圖表展示了 CIELAB 色彩空間的三維結構示意圖。中心有一條垂直的軸，標示為 L，頂端為白色 (WHITE)，底端為黑色 (BLACK)，代表亮度 (Luminance)。另外兩條水平軸以 L 軸為中心呈十字交叉：

+a 紅色 / -a 綠色（紅綠色度軸）

+b 黃色 / -b 藍色（黃藍色度軸）

專業解析：這張圖表是理解 SCA 新標準的基礎。CIELAB 是一個「裝置獨立」的色彩空間，這意味著只要校準得當，無論使用哪個品牌的手機相機或色度計，測量出來的數值（L, a, b）都應該是相同的。

L (亮度)：對於咖啡來說，L 值是最重要的指標。隨著烘焙程度加深，咖啡豆從淺棕色變為深黑色，L 值會穩定下降。

a 與 b：這兩個數值則反映了咖啡色澤的「色調」細節，例如烘焙過程中產生的紅棕色或黃褐色變化。

對產業的意義：採用 CIELAB 意味著咖啡產業將擁有一個基於國際標準、不受單一廠商專利限制、且能與人類視覺直接對應的測量語言。

(接續 Page 9 內文)

Furthermore, the CIELAB color space has proven to be an effective method of measuring coffee color. To date, over 40 scientific studies on coffee have used the CIELAB space to characterize coffee color.

此外，CIELAB 色彩空間已被證明是測量咖啡色澤的有效方法。迄今為止，已有超過 40 項關於咖啡的科學研究使用 CIELAB 空間來表徵咖啡色澤。

Surprisingly and encouragingly, recent research suggests the existence of a "universal coffee color curve." This means that regardless of coffee origin, process, and roasting technique, that roast color (measured using CIELAB) progresses consistently from tan to brown to black.

令人驚訝且振奮的是，最近的研究表明存在一條「通用咖啡色澤曲線」。這意味著無論咖啡的產地、處理法和烘焙技術如何，其烘焙色澤（使用 CIELAB 測量）都會從淺褐色一致地過渡到棕色，再到黑色。

The existence of this universal color curve suggests that roast color is a consistent and robust way to characterize coffee development, and that color is comparable across different types of coffees.

這條通用色澤曲線的存在表明，烘焙色澤是表徵咖啡發展程度的一種一致且穩健的方法，並且不同類型的咖啡之間的色澤是可比較的。

Page 10 (新的烘焙色澤測量標準)

A New Roast Color Measurement Standard

新的烘焙色澤測量標準

Roast color has been shown to be important in predicting a coffee's flavor. In addition, roast color has shown to be a valuable attribute to consumers and is therefore a large part of what makes a coffee "specialty."

烘焙色澤已被證明在預測咖啡風味方面至關重要。此外，烘焙色澤對消費者而言也是一項有價值的屬性，因此是構成咖啡「精品」價值的重要組成部分。

It is therefore desirable for the specialty coffee industry to develop a common language of coffee roast color based on a standardized method of measurement.

因此，精品咖啡產業有必要基於標準化的測量方法，建立一套通用的咖啡烘焙色澤語言。

A common language of coffee roast color would enable consumers to better understand their coffee's flavor, enable roasters to better satisfy customer desires, and reduce consumer frustration and confusion.

一套通用的咖啡烘焙色澤語言將使消費者能更好地理解其咖啡的風味，使烘焙師能更好地滿足客戶的需求，並減少消費者的挫折感和困惑。

Over the past 20 years, light measurement devices have become much cheaper and more accessible. Today, many individuals carry a sophisticated light sensing device in their pocket, attached to a powerful computer (a digital phone with a camera), and purpose-made coffee color meters are popular and inexpensive.

在過去的 20 年裡，光學測量設備已變得更加便宜和普及。如今，許多人的口袋裡都裝有一個精密的感光設備，連接在一台強大的電腦上（即帶有相機的數位手機），而專用的咖啡色度計也既流行又價格低廉。

The specialty coffee industry would benefit from a non-proprietary coffee roast measurement system that is usable in multiple contexts- from communicating a desired roast color for samples in a supply chain, to clearly labelling retail bags for consumers.

精品咖啡產業將從一個非專利、且可在多種情境下使用的咖啡烘焙測量系統中受益——從供應鏈中溝通樣品的理想烘焙色澤，到為消費者清楚地標示零售包裝。

For these reasons, the SCA has developed a draft coffee roast measurement standard based on visible light (CIELAB) and will introduce it to an expert group in 2025 and the Standards Development Panel in early 2026.

基於這些原因，SCA 已制定了一份基於可見光 (CIELAB) 的咖啡烘焙測量標準草案，並將於 2025 年提交給專家小組，並於 2026 年初提交給標準制定小組。

This will provide an effective visible-light color-based measurement system available freely to the specialty coffee community.

這將為精品咖啡社群提供一套免費且有效的、基於可見光顏色的測量系統。

In 2026, the SCA will embark on a project to understand and standardize roast color naming conventions, so that communication within the roasting community and to consumers can be as clear and as useful as possible.

2026 年，SCA 將啟動一個項目，以理解和標準化烘焙色澤的命名慣例，從而使烘焙社群內部以及與消費者的溝通盡可能清晰和實用。

Page 11 (詞彙表)

Glossary

詞彙表

Agtron™ Scale. A scale created by the US-based company Agtron Enterprises Inc. that uses near-infrared reflectance spectroscopy (NIRS) to measure the amount of light reflected off a coffee sample.

Agtron™ 量表。由美國公司 Agtron Enterprises Inc. 創建的一種量表，使用近紅外線反射光譜學 (NIRS) 來測量咖啡樣品反射的光量。

Attribute(s). A property that is characteristic of something; a product (or coffee) can be thought of as a collection of attributes. Well-defined attributes can be identified and quantified using a variety of methods.

屬性。某事物的特徵性特性；一個產品（或咖啡）可以被視為一組屬性的集合。定義明確的屬性可以通過各種方法進行識別和量化。

CIE Lab Color Space (CIELAB). A three-dimensional color space, created in 1976 by the International Commission on Illumination (CIE), for precisely measuring and comparing all perceptible colors utilizing three color values. In this color space, numerical differences between values represent the degree of color change humans can perceive. Any point in the color space may be represented by three coordinates, where L is the luminance, and a and b indicate the sample's chromaticity (hue and chroma).

CIE Lab 色彩空間 (CIELAB)。由國際照明委員會 (CIE) 於 1976 年創建的一種三維色彩空間，用於利用三個顏色數值精確測量和比較所有可感知的顏色。在這個色彩空間中，數值之間的差異代表了人類可以感知的顏色變化程度。色彩空間中的任何點都可以用三個座標表示，其中 L 代表亮度，a 和 b 代表樣品的色度（色調和彩度）。

Near Infrared. An invisible section of the electromagnetic spectrum with wavelengths between about 780 to 2,500 nanometers.

近紅外線。電磁光譜中波長約在 780 至 2,500 奈米之間的不可見部分。

Sensory Attributes. Intrinsic attributes of a coffee perceived sensorially (i.e., through smell, taste, sight, and touch) by the drinker, including fragrance/aroma, flavor, aftertaste, acidity, sweetness, and mouthfeel. They can be assessed using different kinds of sensory tests: discriminative, descriptive, and affective tests.

感官屬性。飲用者透過感官（即嗅覺、味覺、視覺和觸覺）感知的咖啡內在屬性，包括香氣/香韻、風味、餘韻、酸質、甜度和口感。它們可以透過不同類型的感官測試進行評估：區別測試、描述性測試和情感測試。

Specialty Coffee. A coffee or coffee experience which is recognized for its distinctive attributes, and because of these attributes, has significant extra value in the market place.

精品咖啡。因其獨特的屬性而被認可，並由於這些屬性而在市場上具有顯著額外價值的咖啡或咖啡體驗。

Visible Light. The segment of the electromagnetic spectrum that the human eye can view, typically wavelengths from 380 to 700 nanometers.

可見光。人類肉眼可見的電磁光譜部分，通常波長範圍在 380 至 700 奈米之間。