When lay coffee drinkers taste the coffee in their cups, the flavors they note are shaped by the local interaction that provides the context for the occasion. Three methods they use for identifying flavors are examined and described: clustering, or how flavor descriptors are articulated in ensembles during a collaborative process; objectivating, the concerted work of transforming tentative suggestions into objective findings; and calibrating, how drinkers align their practice of tasting in order to conform with—and make meaningful—the objectivated accounts. These microsocial practices continuously intrude upon tasting, and a serendipitously developed local order guides their taste identification. This does not mean that there is no real taste, only that the taste never stands apart from the social contingencies and the discursive practices that are developed to describe it.

中文翻译：

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躺咖啡饮者的一些发现做法

当喝咖啡的人在杯中品尝咖啡时，他们注意到的风味是由当地互动所塑造的，这种互动为场合提供了情境。研究并描述了他们用于识别风味的三种方法：聚类，或在协作过程中如何将风味描述词表达为整体。客观化，将暂定建议转化为客观发现的协同工作；和校准，饮酒者如何调整品酒习惯，以符合客观化的描述并使其有意义。这些微观社会实践不断地受到品尝的干扰，偶然发展的当地秩序指导了他们的品味识别。这并不意味着没有真正的品味，而只是说品味永远不会与社会偶然性和描述它的话语实践分开。