咖啡師如何捕捉烘焙甜蜜點 How Baristas Capture the Roasting Sweet Spot
精品咖啡豆 - 小小豆體中富含不同的風味宇宙。烘焙師心中的最佳風味藍圖，透過烘焙，充分展現每款豆的優勢，其對應到某個烘焙狀態，就稱之為「甜蜜點」。想知道烘焙師是怎樣捕捉最佳甜蜜點的嗎？
Specialty Coffee – small coffee bean has its own flavor universe. The best flavor blueprint in the roaster's mind, through roasting, fully demonstrates the advantages of each bean, which corresponds to a certain roasting state, which is called the “sweet spot.” Wondering how roaster s capture the sweet spot?
什麼是甜蜜點，就是在某個烘焙度(時間與溫度)下的最佳風味，帶給品飲者感官的滿足。可能是花香、可能是水果香、可可脂香、或是焦糖香，每個人喜好不同，也可以說甜蜜點是主觀上的喜好，就端看烘焙師的喜好有沒有與購買咖啡的人有所契合。
What is the sweet spot? It is the best flavor under a certain roasting degree (time and temperature), which brings satisfaction to the coffee drinker's senses. It may be floral, fruity, cocoa butter, or caramel. Everyone has different preferences. We can also say that the sweet spot is a subjective preference and depending on if the roaster and drinker has the same preferences.
每一支豆子可以呈現的風味不同，不同國家、地域會有不同的風味調性，每一種風味也有可烘焙的寬度、強度與持續度，如何在烘焙度定調是需要經過無數次的烘焙試驗。比如說，也許這次喜歡的水果發酵風味只帶出一點、但卻伴隨刺激感，那下次就調整烘焙溫度與時間等，強化水果發酵風味、柔化刺激感。
Each bean can present different flavors. Different countries and regions will have different flavor tones. Each flavor also has a bakeable breadth, intensity and duration. How to adjust the roasting degree requires countless roasting experiments. For example, maybe the fermented fruit flavor that you like this time only brings out a little, but it is accompanied by a sense of stimulation, then next time, adjust the roasting temperature and time, etc. to strengthen the fermented fruit flavor and soften the sense of stimulation.
在烘焙上不是只有溫度和時間，需要顧及的地方非常多，像是熱能的強弱、風壓大小、鍋爐轉速、生豆量、豆體變化、嗅覺變化、含水率變化等，都會在每一個溫升與不同時間上，有不同的品飲結果；這都要一次一次去烘焙和品飲，並找出下一次調整方向，並再一次烘焙與品飲，看看調整情況有沒有符合預期。
In roasting, it is not only temperature and time, but there are many things that need to be considered, such as the strength of heat energy, wind pressure, boiler speed, green bean volume, coffee bean change, smell change, moisture content change, etc. There are different tasting results each time. It is necessary to roast and drink again and again, and find out the direction of the next adjustment, and roast and drink again to see if the adjustment is in line with expectations.
對於風味的強度與持續性與複雜度，每一位烘焙師有不同的見解與呈現，每一鍋都是風味獨特的好咖啡，這就好像每一次的手沖咖啡都是獨一無二，卻不失應有的風味飽滿，甘甜滋味！找到咖啡的甜蜜點，是我們喜歡追尋的事，並與咖啡人分享這愉悅的時刻！
Each roaster has different opinions and presentations on the intensity, persistence and complexity of flavors. Each pot is a good coffee with a unique flavor. It’s as if every pour-over coffee is unique without losing full flavors and sweetness. Finding the sweet spot of coffee is something we love to pursue and share this joyous moment with coffee lovers!
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