UC知道这段话怎么翻译？关于咖啡杯测的（如果好的话，我可以追加评分）
来源：百度知道 编辑：UC知道 时间：2024/06/08 05:42:34
哪位行家帮一下忙，尤其是这里面的几个profile，很难翻译，意思相同，但是不同的地方需要用不同的解释才能说得过去，还有最后一个consistency，怎么翻译毕竟恰当。下面有一段我翻译的，供参考。
“Cupping” was a method of tasting the finished (or brewed) coffee product used by roasters
and many large retailers to evaluate the flavor profile of a coffee. Similar to wine tasting, cupping
involved swishing coffee around in the mouth to evaluate elements of the flavor profile. Expert
“cuppers” could taste as many as ten to twenty varieties a day and perform an analysis that
included taste, brightness (degree of acidity), fragrance and aroma, body, and finish. The process
began with the roasting and grinding of a small batch of beans. Once the ground beans were
placed in a cup, hot water was poured over them and the analysis process began. The cupping
process could be supplemented by state-of-the-art machinery to ensure product consistency.
“杯测”是一种品尝各咖啡烘焙商和许多大型零售商用来评估咖啡风味特征的一种方法。类似品酒，杯测时，要使咖啡在口中来回流动，充分利用你的味觉和嗅觉来感受咖啡的风味特征。专业“杯测师
“Cupping” was a method of tasting the finished (or brewed) coffee product used by roasters
and many large retailers to evaluate the flavor profile of a coffee. Similar to wine tasting, cupping
involved swishing coffee around in the mouth to evaluate elements of the flavor profile. Expert
“cuppers” could taste as many as ten to twenty varieties a day and perform an analysis that
included taste, brightness (degree of acidity), fragrance and aroma, body, and finish. The process
began with the roasting and grinding of a small batch of beans. Once the ground beans were
placed in a cup, hot water was poured over them and the analysis process began. The cupping
process could be supplemented by state-of-the-art machinery to ensure product consistency.
“杯测”是一种品尝各咖啡烘焙商和许多大型零售商用来评估咖啡风味特征的一种方法。类似品酒，杯测时，要使咖啡在口中来回流动，充分利用你的味觉和嗅觉来感受咖啡的风味特征。专业“杯测师
profile可以翻译为概况，大致情况，配上flavor可以翻译为香料（如可可豆）的成色等等，联系上下文相信你能给出一个合适的词汇，因为我不是做这个的，所以不懂，只能给你一个大致的翻译方向了~~
consistency是指咖啡的“浓度”。
“拔火罐”是一种方法，品尝成品（或酿造）产品所使用的咖啡烘烤
和许多大型零售商评价风味形象咖啡。类似品酒，拔罐
参与swishing咖啡在口中评价要素的味道的个人资料。专家
“渴求”可以品尝多达10至20天品种和进行一次分析，
包括口味，亮度（程度的酸度） ，香水和香料，机构，并完成。这一进程
始于焙烧和磨削的小批量的豆类。一旦地面豆类是
放置在一个杯，热水被浇了他们和分析过程开始。在拔罐
进程可以辅之以国家最先进的机制，以确保产品的一致性。
在拔罐过程可以辅之以国家最先进的机制，以确保产品的一致性。
“拔火罐”是一种方法，品尝成品（或酿造）产品所使用的咖啡烘焙商和许多大型零售商评价风味形象咖啡。类似品酒，拔罐参与swishing咖啡大约在口中评价要素的味道的个人资料。专家“渴求”可以品尝多达10至20天品种进行了分析和执行，包括口味，亮度（程度的酸度） ，香水和香料，机构，并完成。这一进程始于焙烧和磨削的小批量的豆类。一旦地面豆被放置在一个杯，热水被浇了他们和分析过程开始。
你翻译的很好，下面一些小意见，供参考：
第二句译成：充分利用你的味觉和嗅觉去感受咖啡的主打风味元素。
最后的那句我认为应该译成浓度，应为咖啡的浓度与口感有很大关系，所以在品咖啡的时候是浓度要考先进技术来保证。
献丑了，希望有所帮助。。。