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'咖啡杯測 | 杯測其實就是依照味覺圖判別味道?' |
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'專業咖啡師交流 請關注咖啡工房(微信公衆號cafe_style ) 如果依照那個味覺圖判別味道,會產生什麼樣的結果? 1. 舌頭被分成四個區塊,等於每個區塊只能嚐到1/ 4的味道,而且是單一的味道,嘗不到另外3/4的味道。等於完整的味道被切割成各1/4的獨立區塊。四' |
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'<img alt="" src="/uploads/allimg/170925/3-1F9251U2529C.jpg" style="width: 800px; height: 800px;" /><br />
<span style="color: rgb(62, 62, 62); font-family: 微軟雅黑, 黑體, Arial; font-size: 14px;">專業咖啡師交流 請關注咖啡工房(微信公衆號cafe_style )</span><br />
<br />
<div>
如果依照那個味覺圖判別味道,會產生什麼樣的結果?</div>
<div>
</div>
<div>
1. 舌頭被分成四個區塊,等於每個區塊只能嚐到1/ 4的味道,而且是單一的味道,嘗不到另外3/4的味道。等於完整的味道被切割成各1/4的獨立區塊。四個1/4等於1/16。也就是說一個完整的味道,被味覺圖分析之後其實只有1/16的味道被判定。</div>
<div>
</div>
<div>
2. 味覺圖會讓你誤認爲在舌上的區塊就能直接辨別味道。於是只有嘗得到的味道本身,與味道的相關記憶無法產生聯想。</div>
<div>
</div>
<div>
3. 味道是記憶的,味蕾並不會記憶味道,記憶味道的是大腦。而記憶是習慣或強迫的。不在記憶裏的味道是喝不到的。味覺圖會使記憶與實際的味道脫節。也就是說強迫自己的味覺在所謂的[酸]的區塊喝到[酸],這個強迫行爲,會成爲記憶,強迫的記憶會形成習慣,只在[酸]區塊喝到[酸]的記憶。這個記憶傳回大腦,大腦遂判定在[酸]區塊喝到的味道是[酸]。同理在[甜]區塊喝到甜,[苦]區塊喝到[苦],[鹹]區塊喝到[鹹]。這[酸甜苦鹹]是強迫學習的記憶造成大腦判定上的偏執。</div>
<div>
</div>
<div>
4. 被切割的味覺區塊無法感覺味道[流動的路徑與變化],也就是味道被定格了。另外一種說法就是,味道[死]了。其實是味覺[死]了。</div>
<div>
</div>
<div>
這就說明了爲何很多人只喝到他想喝的味道,不想喝的味道喝不到。煙味啦,燻味啦,腥味啦,重拖的澀味啦,油味啦,生味啦。草味啦。化學藥劑(硫酸硝酸等)的酸味啦,肥皂味啦,煎藥草的苦味啦,橡膠味啦,鍋底味啦,溼木頭燃燒的嗆味,鹹澀味等等。這些不好的味道他可能喝不到,杯測報告的味道卻可能都喝得到。</div>
<div>
</div>
<div>
學同一套味覺圖系統的人,會在同樣的區塊喝到同樣的味道,對他們來說就是共同的語言。這個共同的語言,其實來自歐洲某一種族的飲食習慣,這個習慣被模式化了,被簡單化了,隨著戰爭輾轉的傳到了美國,並被當成教科書來教育民衆。然後被美國的咖啡界當作聖典,藉著所謂的精品咖啡傳播美國的精品咖啡觀。</div>
<div>
</div>
<div>
這沒有什麼不對,反正就是放棄自身的味覺系統,接受其他二手三手的味覺系統罷了。</div>
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