咖啡人必備關鍵字 Keywords for Coffee Drinkers
JC咖啡小學堂開課快五年囉！每週五不間段的分享簡單易入口的咖啡小知識，從入門須知、手沖技巧、咖啡品味乃至產地介紹…等，希望透過淺顯易懂的小文章，與您一同理解咖啡世界的奧秘。今天我們將熱門咖啡關鍵字整理回顧，這樣泡咖啡店時，聊天更得心應手您說是不是～
It's almost five years since Justin Coffee Classroom started! Every Friday, we will share simple and easy-to-follow coffee knowledge, from the introduction, pour-over skills, coffee taste and even the introduction of the origin. Today, we will review the popular coffee keywords, so that when you are in a coffee shop, chatting is more convenient.
一、入門知識 Getting Started
1. 莊園咖啡/單一莊園咖啡 Estate Coffee/Single Estate Coffee
莊園咖啡為單一咖啡莊園的概念，講究清楚可追溯的咖啡豆來源，包括明確的國家、產區、莊園/合作社/處理廠，不以混合豆製作咖啡，廣義來說也稱之為單品咖啡。
Estate coffee is the concept of a single coffee manor. It pays attention to the clear and traceable source of coffee beans, including a clear country, production area, manor/cooperative/processing plant, and does not use mixed beans to make coffee. Broadly speaking, it is also called single-origin coffee.
2. 高海拔 High Altitude
咖啡品質與栽植海拔成正相關，海拔高度愈高，咖啡品質愈好。咖啡豆在較高海拔生長會有更甜、更豐富的風味。
The coffee quality is positively correlated with the planting altitude. The higher the altitude, the better the coffee quality. Coffee beans grown at higher altitudes have a sweeter, richer flavor.
3. 烘焙度與風味 Roast and Flavor
咖啡風味隨烘焙度上升而增減，原豆香氣在中深焙之後已遞減至微量，再上去只剩深焙風味，好的生豆會以淺烘焙帶出原豆風味。
The flavor of coffee increases or decreases with the increase of roasting degree. The aroma of raw beans decreases to a small amount after medium and dark roasting, and then only the flavor of dark roasting remains. Good green beans will bring out the flavor of raw beans with light roasting.
4. 養豆 Aging process
剛烘焙好的咖啡豆，內部會產生大量的二氧化碳及氣體，透過養豆過程，芳香物質與油脂會進行融合及氣體的釋放，讓芳香物質更容易透過沖煮被萃取出。
Freshly roasted coffee beans will generate a large amount of carbon dioxide and gas inside. Through the aging process, aromatic substances and oils will be fused and the gas will be released, making it easier for aromatic substances to be extracted through brewing.
5. 單向排氣閥 One Way Degassing Valve
咖啡豆袋上有一個像是鈕扣的物體稱為「排氣閥」，是個讓空氣只出不進的裝置，可有效減緩咖啡豆老化的速度。
There is a button-like object on the coffee bean bag called an “Degassing Valve,” which is a device that allows air to flow out but not in, which can effectively slow down the aging of coffee beans.
6. 充氮包裝 Nitrogen-filled packaging
氧氣(O2)的存在會促使咖啡粉快速氧化香氣散失，透過注入氮氣(N2)氣體交換，避免咖啡油脂氧化和酵素作用產生，有效延長濾掛咖啡保存期限。
The presence of oxygen (O2) will cause the coffee powder to quickly oxidize and lose its aroma. By injecting nitrogen (N2) gas exchange, the oxidation of coffee oil and the effect of enzymes are avoided, and the shelf life of drip coffee is effectively extended.
二、咖啡沖煮技巧 Coffee Brewing Tips
1.手沖咖啡 (Pour-over Coffee / Hand-drip Brewing)
滴濾式(Drip Filtration)咖啡的一種，透過將熱水沖入咖啡粉，經由濾紙和濾杯「滴濾」出咖啡。
Drip Filtration is a type of coffee in which hot water is poured into the coffee powder, and the coffee is "drip-filtered" through filter paper and a filter cup.
2.手沖參數 Pour-over brewing parameters
手沖咖啡的建議沖煮數據。通常包括粉水比例、咖啡粉研磨粗細、沖煮水溫、沖煮時間…等。
Recommended brewing data for pour-over coffee. It usually includes the powder to water ratio, the grinding size of coffee powder, brewing water temperature, brewing time, etc.
3.粉水比 Powder to water ratio
咖啡粉與沖泡用水的比例。手沖咖啡經常使用的粉水比為1:12-1:15。
The ratio of ground coffee to brewing water. The powder to water ratio often used for pour-over coffee is 1:12-1:15.
4.萃取率 Extraction Rate
從咖啡豆中萃取出可溶性物質的比例。一般萃取率會落在18%~22%之間。
The ratio of soluble substances extracted from coffee beans. Generally, the extraction rate will fall between 18% and 22%.
5.萃取時間 Extraction time
咖啡粉與水接觸的時間，對沖出一杯好咖啡來說是很重要的因素，萃取時間越長萃取率越高；但愈長的時間、也會造成過萃(過度萃取)的情況。
The time that the coffee powder is in contact with water is an important factor for brewing a good cup of coffee. The longer the extraction time, the higher the extraction rate; but the longer the extraction time, it will also cause over-extraction.
6.可溶性物質 Soluble Substances
可溶性物質，是指咖啡豆中可以溶解於水中的物質。
Soluble substances refer to substances in coffee beans that can be dissolved in water.
7.悶蒸 Blooming
悶蒸為沖煮之第一次注水，讓咖啡粉同時浸潤與排氣，有助於後續能完整且均勻的溶解出咖啡的可溶性物質、包含芳香物質等。
Blooming is the first pouring of water for brewing, which allows the coffee powder to soak and degassing at the same time, which helps to dissolve the soluble substances and aromatic substances in the coffee completely and evenly.
8.通道效應 Channel Effect
水具有往阻力較小處流動的物理特性，若讓咖啡粉中造成「通道」的產生，這將使靠近通道的咖啡被萃取得較多；其他部分流量過低或者根本不流水而造成萃取不足，產生咖啡萃取不均勻。
Water has the physical property of flowing to a place with less resistance. If a “channel” is created in the coffee powder, this will make the coffee close to the channel to be extracted more; other parts flow too low or no water at all, resulting in insufficient extraction , resulting in uneven caffeine extraction.
9.粒徑分佈 Particle Size Distribution
咖啡粉粒大小分佈的程度；如以向量座標圖來標示，橫軸是粉粒小到大、縱軸是各個粉粒的數量；粒徑分佈越廣代表顆粒大小差異越大；分布越窄代表顆粒大小越一致、越好操控沖煮。
The degree of coffee powder size distribution; if it is indicated by a vector coordinate graph, the horizontal axis is the small to large powder, and the vertical axis is the number of each powder; the wider the particle size distribution, the greater the difference in particle size; the narrower the distribution, the greater the difference in particle size. The more consistent the particle size, the better the control of brewing.
10.層次 Structures
咖啡具有層次感，是在不混雜的前提下，風味豐富且明確，其中飽含了多種風味與口感。
Coffee has a structured sense, which is rich and clear in flavor without being mixed, which is full of various flavors and tastes.
三、咖啡品嚐 Coffee Tasting
1.咖啡36味 36 flavors of coffee
精品咖啡協會(SCA) 評鑑訓練的教材，在36個小瓶子分裝36種味道精油，做為訓練嗅覺記憶，並讓杯測師有形容咖啡香氣的共通語言。
Specialty Coffee Association (SCA) evaluation training materials, 36 kinds of flavor essential oils in 36 small bottles, as training olfactory memory, and let cuppers have a common language to describe the aroma of coffee.
2.咖啡風味輪 Coffee Taster's Flavor Wheel
由美國精品咖啡協會與世界咖啡研究室WCR共同設計，圖中全面地闡述了咖啡具有的風味描述，用來協助品嚐咖啡與杯測。
Co-designed by the Specialty Coffee Association of America and the World Coffee Research Laboratory (WCR), the picture comprehensively describes the flavor description of coffee to assist in coffee tasting and cupping.
3.咖啡品質鑑定師(Q Grader)
需經過一系列感官課程校正及通過高強度測驗後，才可取得CQI認證。測驗科目包括杯測、嗅覺辨識、味覺測驗、有機酸辦識、烘焙程度辨識、熟豆分級、生豆分級及咖啡基礎知識測驗等。
CQI certification is obtained after a series of sensory course corrections and high-intensity tests. The test subjects include cupping, olfactory test, taste test, organic acid identification, roasting degree test, roasted bean grading, green bean grading and coffee basic knowledge test.
4.乾香/溼香/風味 Dry Aroma/Wet Aroma/Flavors
乾香-咖啡磨粉尚未注入熱水前的香氣
溼香-咖啡粉注入熱水後的溼香氣
風味-咖啡液擴散在口腔內，即由口中進入所有的味覺感官直到從鼻腔穿出來，所感受到的所有綜合印象。
Dry aroma - the aroma of the grinded coffee before they are infused with hot water
Wet aroma - the wet aroma of coffee powder after poured into hot water
Flavors - the diffusion of coffee in the mouth, that is, all the combined impressions felt by the mouth entering all the taste senses until passing through the nasal cavity.
5.金杯準則 The Gold Cup Standard
金杯準則 最早由麻省理工洛克哈特博士於1960年代提出，後來幾經修正，不同國家的金杯準則不同。其準則來源是經過市場調查，大多數人覺得某個濃度與萃取率區間裡的咖啡是好喝的。此區間為：濃度1.15%~1.55%；萃取率18%~22%。
The Gold Cup Standard was first proposed by Dr. Lockhart of Massachusetts Institute of Technology (MIT) in the 1960s. After several revisions, the Gold Cup Standard is different in different countries. The source of its guidelines is from market research, and most people think that coffee in a certain strength and extraction rate range is delicious. This interval is: strength concentration 1.15%~1.55%; extraction rate 18%~22%.
6.梅納反應 Maillard Reaction
食品熱加工中的非酶褐變反應, 咖啡生豆中的還原糖與胺基酸(蛋白質)在加熱時發生一系列複雜反應，其結果生成了棕黑色的大分子物質類黑素，及上千個不同的氣味分子，這些物質為咖啡提供了宜人可口的風味和誘人的色澤。
Maillard Reaction is the non-enzymatic browning reaction in food heating process. When reducing sugars and amino acids (proteins) in green coffee beans are roasted, a series of complex reactions occur and resulting in the formation of brown-black macromolecular substances melanoidins, and thousands of different odor molecules. These substances provide coffee with a pleasant and delicious flavor and attractive color.
7.總溶解物質(TDS) Total Dissolved Matter (TDS)
TDS值可反映出水中離子總含量，如：鈣、鎂、鈉、鉀離子和碳酸離子、碳酸氫離子、氯離子、硫酸離子和硝酸離子等。適合沖泡咖啡的水質建議，TDS 在 75~250ppm，理想值為 150ppm。
The TDS value can reflect the total ion content in water, such as calcium, magnesium, sodium, potassium ions and carbonate ions, bicarbonate ions, chloride ions, sulfate ions and nitrate ions. We recommend the water quality suitable for brewing coffee: TDS is 75~250ppm, and the ideal value is 150ppm.
8.礙口 Harshness
咖啡煮過濃或過度萃取時，會感覺這杯咖啡有「苦」感，即是所謂的「礙口」。礙口會讓味覺產生厚重與不適的感覺。
When the coffee is over-brewed or over-extracted, you will feel that the cup of coffee has a “bitter” taste, which is the so-called “Harshness,” which will produce a heavy and uncomfortable feeling on the palate.
9.閾值 Threshold
閾值又叫臨界值，是指一個感受能夠產生的最低值或最高值，也是指釋放一個行為反應所需要的最小刺激強度。
Threshold, also known as critical value, refers to the lowest or highest value that a feeling can produce, and also refers to the minimum stimulus intensity required to release a behavioral response.
四、咖啡生活 Coffee Life
1.抗氧化物 Antioxidant
抗氧化物是中和自由基的分子，當身體不斷受到自由基的攻擊，抗氧化物可有效消除自由基，減少文明病的威脅；咖啡具有多種抗氧化物。
Antioxidants are molecules that neutralize free radicals. When the body is constantly attacked by free radicals, antioxidants can effectively eliminate free radicals and reduce the threat of civilized diseases; coffee has a variety of antioxidants.
2.咖啡多酚 Coffee Polyphenols
咖啡多酚(例如綠原酸)是一天然的化合物。具有許多促進健康的特性，例如抗氧化、抗炎、抗癌、抗糖尿病和抗高血壓的特性。
Coffee polyphenols (eg, chlorogenic acid) are natural compounds, which have many health-promoting properties such as antioxidant, anti-inflammatory, anticancer, antidiabetic and antihypertensive properties.
3.燕麥奶拿鐵 Oat Milk Latte
以燕麥奶取代牛奶，加入濃縮咖啡液，製作而成的拿鐵咖啡(Café Latte)。
Café Latte is made by replacing milk with oat milk and adding espresso liquid.
五、咖啡產區 Coffee Producing Regions
1.耶加雪菲聯盟(YCFCU) Yirgacheffe Union (YCFCU)
耶加雪菲聯盟代表了位於衣索比亞Gedeo區中的26個合作社，是衣索比亞政府認可的咖啡豆出口商，同時是個由基層農民們共同維持的體系，一方面農民因此而免除了被私人處理廠剝屑的不平等待遇，一方面也提供了國際買家一個能夠直接面對各村落合作社的管道。
Ethiopian Yirgacheffe Coffee Farmers Cooperative Union represents 26 cooperatives located in the Gedeo district of Ethiopia. It is a coffee bean exporter recognized by the Ethiopian government and is a system jointly maintained by grassroots farmers. On the one hand, farmers are exempted from the unequal treatment of being chipped by private processing plants, it also provides a channel for international buyers to directly face the village cooperatives.
2.肯亞AA Kenya AA
AA是指咖啡生豆以大小分級中最大顆的等級，常以此來分級的地區是肯亞或新幾內亞。從大到小依序是AA、AB、PB等。
AA refers to the largest grade of green coffee beans in the size grading, and the area that is often graded by this is Kenya or New Guinea. From largest to smallest, they are AA, AB, PB, etc.
3.翡翠莊園 Emerald Manor
世界著名的翡翠莊園位於巴拿馬波魁特，對自然環境用心照料，榮獲雨林聯盟認證。以藝妓品種聞名於世界。
The world-renowned Emerald Estate in Poquet, Panama, is certified by the Rainforest Alliance for the care of its natural environment. It’s world-famous for its geisha variety.
4.台灣咖啡 Taiwan Coffee
台灣咖啡特色是「回甘」，台灣地區為了生產高品質的精品咖啡，對咖啡生豆要求極嚴，採人工摘採的方式。特別是JC咖啡嚴選的阿里山咖啡。
The specialty of Taiwanese coffee is the sweet aftertaste. In order to produce high-quality specialty coffee, Taiwan has extremely strict requirements on green coffee beans and adopts the method of manual picking. The famous Alishan coffee is carefully selected by Justin Coffee.
5.黃金曼特寧 Gold Mandheling
經嚴格的品管，四次人工挑豆、剔除缺陷豆，生產出豆相均一又大顆，稱之為「黃金曼特寧」。
After strict quality control, the beans are manually picked four times, and defective beans are removed, only even and large beans are selected, which are called “Golden Mandheling.”
6.紅櫻桃計畫 Red Cherry Project
為了鼓勵衣索比亞農民生產更優質的咖啡豆，指定手工採收100%成熟的紅色咖啡櫻桃、提供財務貸款支援硬體設備、提供生產處理知識等技術，且建造高品質的咖啡杯測實驗室，持續提升咖啡品質。
It’s a project to encourage Ethiopian farmers to produce better quality coffee beans, by designated manual harvesting of 100% ripe red coffee cherries, providing financial loans to support hardware equipment, providing production and processing knowledge and other technologies, and building high-quality coffee cupping experiments continue to improve the quality of coffee.
7.G1- Grade 1
在衣索比亞，按照物理特徵及杯測品質評分，可分為G1-G9的9個等級。這是衣索比亞商品交易所(ECX)的分級法。Grade 1-G1 是衣索比亞咖啡分級制度中最高等級。
In Ethiopia, according to physical characteristics and cupping quality scores, it can be divided into 9 grades from G1 to G9. This is the grading method of the Ethiopian Commodity Exchange (ECX). Grade 1-G1 is the highest grade in the Ethiopian coffee grading system.
六、咖啡處理法 Coffee Processing Methods
1.日曬 Natural Process
又稱自然乾燥法。將咖啡果實放在陽光下曬乾後去殼，長時間的曝曬過程中吸收了果皮及果肉的味道，讓咖啡的甜度更飽滿，易產生發酵香氣及特有香氣。
It is also known as natural drying method. The coffee cherries are dried in the sun and then peeled. During the long-term exposure process, green beans absorb the flavor of the cherry peel and pulp, which is making the fuller sweetness of the coffee and easy to produce a fermentation aroma and a unique aroma.
2.酒香日曬 Natural Wine Fermentation Process
發酵方式類似紅酒的發酵法，處理步驟類似日曬處理法，但發酵時間更長。增加了咖啡甜感、層次感，風味類似紅酒的發酵風味。
The fermentation method is similar to the fermentation method of red wine, and the processing steps are similar to natural process, but the fermentation time is longer. It increases the sweetness and structure of coffee, and the flavor is similar to the fermented flavor of red wine.
3.去果皮日曬 Pulped Natural Process
巴西處理生豆的一種方式，將外層果皮及部分果膠層去除，再放置太陽下乾燥，類似蜜處理(Honey Process)中的黃蜜處理，可增加風味與甜度。
It’s a way of processing green beans in Brazil. The outer peel and part of the pectin layer are removed, and then dried in the sun, similar to the yellow honey treatment in the Honey Process, which can increase the flavor and sweetness.
4.水洗 Washed Process
去除果皮及果肉後，在發酵槽內泡水發酵，清除果膠黏膜，接著用水清洗，並以陽光或機器乾燥，具豐富酸質。
After removing the peel and pulp, coffee cherries are soaked in water for fermentation in a fermentation tank to remove the pectin mucous membrane, then washed with water, and dried in the sun or machine to have rich acidity.
5.濕剝法(半水洗法) Semi Washed Process
印尼蘇門達臘特有的生豆處理法，帶殼豆經初步水洗、發酵處理，經一到兩日曝曬，即先剝除種殼再繼續乾燥，以縮短生豆乾燥的作業時程。約再二天的乾燥時間，就能讓咖啡生豆含水率降至儲存目標。
It is the unique green bean processing method in Sumatra, Indonesia. The coffee cherries are preliminarily washed, fermented, and exposed to the sun for one to two days, that is, the husks are first peeled off and then continue to dry, to shorten the drying time of the green beans. About two more days of drying time will reduce the moisture content of the green coffee beans to the storage target.
6.蜜處理 Honey Process
介於日曬法與水洗法，去除果皮與果肉後，不使用發酵槽，保留果膠黏膜在陽光下曝曬。果膠層保留了高比例的糖分及酸質，風味介於日曬法與水洗法之間。
It is in between natural and washed method. after removing the peel and pulp, the fermentation tank is not used, and the pectin mucosa is preserved in the sun. The pectin layer retains a high proportion of sugar and acidity, and the flavor is between the sun drying method and the water washing method.
7.百香蜜處理 Passion Honey Process
去除果皮與果肉後，保留80%果膠在陽光下曝曬進行乾燥，相對於傳統蜜處理法延長乾燥時間並在低溫的環境下進行，此方式帶有強烈的熱帶水果調性。
After the peel and pulp are removed from coffee cherries, 80% of the pectin is retained and dried in the sun. Compared with the traditional honey process, the drying time is prolonged and the drying is carried out in a low temperature environment. This method has a strong tropical fruit tone.
8.厭氧處理法 Anaerobic Fermentation Process
咖啡生豆在無氧條件下，透過發酵使生豆中的有機物分解，改變咖啡的風味，其無氧條件可讓咖啡發酵過程產生更多的芳香物質。
Under anaerobic conditions, the organic matter in the green beans is decomposed through fermentation, which changes the flavor of the coffee. The anaerobic conditions allow the coffee fermentation process to produce more aromatic substances.
七、咖啡協會/獎項 Coffee Association/Awards
1.卓越杯(COE) Cup of Excellence (COE)
卓越杯是世界上最有聲望的咖啡豆競賽，由非營利單位ACE卓越咖啡聯盟 (Alliance for Coffee Excellence)每年在12個國家各別舉行。由專業評審團在上千支咖啡中評選出高於86分的優勝咖啡(最多選出40支)，再從中評選優勝的順序，並於線上競標售出。
The Cup of Excellence is the world's most prestigious coffee bean competition, held annually in 12 countries by the non-profit Alliance for Coffee Excellence (ACE). The professional jury selects the winning coffee with a score of higher than 86 among thousands of coffees (up to 40 coffees are selected), and then selects the winning order and sells it through online bidding.
2.最佳巴拿馬(BOP) Best of Panama (BOP)
為全球具指標性的巴拿馬生豆競賽，自1996開辦至今。巴拿馬精品咖啡協會建立宗旨是為了建立提升巴拿馬咖啡農作者的平台，提升精品咖啡的高品質。
It is the world's iconic Panamanian green bean competition, which has been held since 1996. The purpose of the establishment of the Panama Specialty Coffee Association is to establish a platform to improve the Panamanian coffee farmers and improve the high quality of specialty coffee.
3.咖啡品質學會(CQI) Coffee Quality Institute (CQI)
源起 SCAA，現獨立運作，為增進全球優質咖啡品質提升，從定義優質咖啡標準、優化產地農民生產品質與數量、到推廣咖啡品質鑑定師訓練系統，不僅是國際上的指標，更提升產業永續發展。
Originated from SCAA, it is now operating independently. In order to improve the quality of global high-quality coffee, define high-quality coffee standards, optimize the production quality and quantity of farmers in region, and promote the training system for coffee quality appraisers, it is not only an international indicator, but also enhances the industry's sustainable development.
八、其他 Others
1.烘焙曲線 Roasting Curve
咖啡烘焙時記錄溫度和時間變化的曲線圖，橫軸為時間，縱軸為溫度。所記錄的溫度是豆表溫度。烘焙師藉此掌握生豆升溫狀態，輔以香氣變化及形態變化等，以做好咖啡烘培。
A graph of changes in temperature and time is recorded during coffee roasting, with time on the horizontal axis and temperature on the vertical axis. The temperature record is the bean surface temperature. In this way, roasters can grasp the heating state of green beans, supplemented by changes in aroma and shape, to do a good job in coffee roasting.
2.升溫速率(ROR) Rate of Rise (ROR)
烘豆時每分鐘的升溫速率，國外常用30秒為單位。
Rate of Rise is the heating rate per minute when roasting coffee beans. It is commonly used as a unit of 30 seconds in foreign countries.
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