換一種豆子,需要換一種手沖法嗎 Do we need to change pour-over brewing method for different coffee beans?

 

手沖新手頭昏昏~網路上好多沖煮教學,要用哪一種才能沖出好喝的咖啡,一定要依照豆子的不同,不斷調整手沖方法嗎。

 

Newcomers of pour-over brewing may often feel puzzled by many brewing teachings on the Internet. Which one should be used to brew a good coffee? Do you have to constantly adjust the hand brewing method according to the different beans?

 

基本上JC咖啡的沖煮想法是建立在烘豆,豆子的多元風味就留給烘豆師來設定,而手沖用同一種手法,即可品嚐到單品豆的風味特性。首先,風味口感交給烘豆師來定方向,再者,手沖想往哪個方向展現,才會調整手沖手法。

 

Basically, Justin Coffee’s brewing idea is based on roasted beans, so many flavors of coffee beans is left to the roaster to set, and the same pour-over brewing method can be used to taste the flavor characteristics of single-origin beans. First, the flavor and texture are left to the roaster to set the direction, and secondly, the pour-over method will be adjusted according to which direction the brewing wants to show.

 

基本手沖法

– 研磨度:刻度#4 [以小富士、小飛馬為例 / 約為砂糖粗細]

– 水溫:89度 [85-95是適合沖煮的溫度]

– 粉水比:1:15 [較多人採用的粉水比]

– 悶蒸時間 30秒

– 悶蒸粉水比 1:1.5

– 沖煮時間 2分30秒 [含悶蒸]

│延伸閱讀:完美手沖咖啡的黃金比例

 

Basic pour-over brewing method

  • Grind size: #4 (according to Fuji or Faema coffee grinder/ about the size of raw sugar particle)
  • Water temperature: 89°C (8595°C is suitable for brewing)
  • Powder to water ratio: 1:15 (most popular ratio)
  • Blooming 30 seconds
  • Blooming powder to water ration 1:1.5
  • Brewing 2.5 minutes including blooming

Further reading: Tips for perfect pour-over coffee

 

這個基本想法,是出於方便性,在家用既有的手法,即可品嚐單品咖啡的多元風味;但這也是杯測師的出發點,JC咖啡老闆本身是CQI Q Grader 咖啡品質鑑定師,烘豆後要把關品質,除了用杯測方式檢測品質,也會讓沖煮一致性,也可做為檢測烘豆狀態的參考。

 

This basic idea is for convenience. You can taste the many flavors of single-origin coffee with the existing method at home; but this is also the starting point of the coffee cupper. The owner of Justin Coffee is a CQI Q Grader, who will check the quality after roasting. In addition to testing the quality by cupping, it will also make the brewing consistent, and can also be used as a reference for testing the status of the roasted beans.

 

在基本手法之外,想進一步針對風味或口感做調整時,再來調整沖煮參數。

例如:

哥倫比亞 金迪奧省 安娜小農 萊姆酒桶日曬

風味: 萊姆酒香 橡木酒桶香 金桔醬 柑橘 葡萄 柚子蜜糖甜感 濃郁乾淨度佳 醇厚圓潤

 

In addition to the basic method, when you want to further adjust the flavor or texture, you can adjust the brewing parameters.

For example:

Colombia Quindio La Primavera Ana Doney Rum Barrel Natural

Flavor: Lime aroma, oak barrel aroma, kumquat jam, citrus, grape, grapefruit, honey sweetness, rich and clean, mellow and full

 

以上述這支豆子來說,它有發酵感的風味特色,又有醇厚圓潤的口感特色,在基本沖煮後,我們可以選一個方向強化它;要發酵感多一點,我們可以淺萃、萃取前端,來強化發酵風味。在淺萃的同時,又要濃度夠,我們可以增加豆量:

 

Taking the above bean as an example, it has a fermented flavor and a mellow and round taste. After brewing, we can choose a direction to strengthen it. If we want to have more fermentation, we can extract less and only beginning part to intensify the fermented flavor. At the same time, we can increase the amount of beans if we want to have a stronger coffee:

 

平常用20克萃300克、水溫90度

這時用24克萃300克、水溫80度

-> 多了4克、水溫降10度

 

Usually use 20g to extract 300 grams, the water temperature is 90 degrees

At this time, use 24 grams to extract 300 grams, and the water temperature is 80 degrees.

-> 4 grams more, water temperature dropped by 10 degrees

 

這時酒桶香連綿不絕出現、口感如絲滑般、帶出綿長的萊姆酒香,強化了基本沖法中發酵感的部份,非常有特色好喝!

 

At this time, the aroma of the barrels appears continuously, and it has a smooth taste. Also, it brings out the long-lasting lime wine aroma, which enhances the fermentation part of the basic brewing method, very distinctive and delicious!

 

每一支豆子有其最佳風味輪郭,讓每一支豆子都先從基本手沖開始,再依想發展的方向、試著調整萃取率、帶出意想不到的風味特色!

 

Each coffee has its best flavor wheel, let we start with basic pour-over brewing, and then try to adjust the extraction rate according to the direction you want to develop to bring out unexpected flavor characteristics!

 


推薦商品:

    

✔ 堅持新鮮烘焙 ✔ 堅持篩豆 再烘焙 ✔ 堅持使用莊園咖啡
➤ 專業烘焙帶出咖啡多元又豐沛的個性
➤ CQI Q Grader咖啡品質鑑定師,親自杯測品鑑,為您把關每一杯咖啡
➤ 單一莊園咖啡 具風味、層次佳

Stick to fresh roasting Stick to sieving and roasting Stick to estate coffee
Professional roasting brings out the diverse and rich personality of coffee
CQI Q Grader coffee quality appraisers, personally cupping and evaluate, check every cup of coffee for you
Single-origin coffee with good flavor and structures


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