喉嚨緊緊的該看哪一科？
The Coffee Taster’s Flavor Wheel, the official resource used by coffee tasters, has been revised for the first time this year.
我的門診常常見到不少個案的主訴是喉嚨緊緊的！
而在耳鼻喉科做完喉鏡的檢查、驗血、X光都照完了、找不出毛病！後來呢間接聽到人家的推薦到我的門診。這樣的症狀在以前的古人是認為梅核氣，那現在從我們的角度來看這個現象是交感神經副交感神經失調的症狀。
我們的呼吸常常不自覺地也不自主地決定它的頻率！
簡單地說，有時候我們呼吸變快、變淺，我們自己也不知道！不知不覺中我們血液中的氧氣濃度跟二氧化碳的比例都改變了！間接的也改變了我們血液的酸鹼值。我們自己不知道長期以往下來也影響了我們的肺功能。總覺得呼吸不順暢，這樣大大的影響了我們的睡眠，也改變了我們的生活步調。以為得了不治之症！
所以我會勸有這樣類似狀況的朋友們，可以到我們專業的身心科診所來！透過我們的評估跟治療，我相信這樣的症狀會有改善。四處求醫未果，請到冬勝診所檢查檢查。
What the updates mean to you
The Specialty Coffee Association of America (SCAA), founded in 1982, is a non-profit trade organization for the specialty coffee industry. With members located in more than 40 countries, SCAA represents every segment of the specialty coffee industry, including:
- producers
- roasters
- importers/exporters
- retailers
- manufacturers
- baristas
For over 30 years, SCAA has been dedicated to creating a vibrant specialty coffee community by recognizing, developing and promoting specialty coffee. SCAA sets and maintains quality standards for the industry, conducts market research, and provides education, training, resources, and business services for its members.
Coffee cupping, or coffee tasting, is the practice of observing the tastes and aromas of brewed coffee. It is a professional practice but can be done informally by anyone or by professionals known as "Q Graders". A standard coffee cupping procedure involves deeply sniffing the coffee, then loudly slurping the coffee so it spreads to the back of the tongue.
The coffee taster attempts to measure aspects of the coffee's taste, specifically the body (the texture or mouthfeel, such as oiliness), sweetness, acidity (a sharp and tangy feeling, like when biting into an orange), flavour (the characters in the cup), and aftertaste. Since coffee beans embody telltale flavours from the region where they were grown, cuppers may attempt to identify the coffee's origin.