在评估过程中这是杯测师做出个人评价的地方。
This is the point in the assessment process where the cupper makes a personal appraisal.
整体评价是为了反映个体杯测师所感觉的对样品的整体综合评价。
The overall ratingis meant to reflect the holistically integrated rating of the sample as perceived by the individual cupper.
平衡度是杯测师对咖啡样品的风味、回甘、酸度和醇厚度的所有不同方面共同协作来相互补充或相互对比的程度的评定。
Balance is the cupper's assessment of how well ALL of the various aspects of Flavor, Aftertaste, Acidity and Body of the coffee sample work together to complement or contrast with each other.
咖啡风味属性的评价为十分制，“好的”或更高的等级评定以6分为最低分开始，以杯测师的个人偏好(判断)为基础。
Coffee flavor attributes are rated on a ten (10) point scale, with "good" or higher ratings starting out with minimum score of six (6) based on the cupper's individual preference (judgment).
咖啡风味属性的评价为十分制，“好的”或更高的等级评定以6分为最低分开始，以杯测师的个人偏好(判断)为基础。
Coffee flavor attributes are rated on a ten (10) point scale, with "good" or higher ratings starting out with minimum score of six (6) based on the cupper's individual preference (judgment).
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