為什麼好的咖啡豆比較甜 Why good coffee beans make naturally sweet coffee

 

咖啡不苦而是甜的,是真的嗎?一杯好的精品咖啡能從中品嚐到自然、純粹的甜味。這甜味是從哪裡蹦出來的呢?

Coffee is not bitter but sweet, is it true? You can taste the natural pure sweetness in a good cup of specialty coffee. Where did this sweetness come from?

 

一直以來咖啡給人的印象是苦的,只要有咖啡烘焙香,就達到喝咖啡的目地了。但事實上,咖啡是果實、有甜度,在專業烘焙下可以保留甜感、並增加許多甜味香氣、進而增加整體甜味感受。咖啡的甜不是外加的,這應該很難想像。

The impression of coffee has always been bitter, as long as there is coffee roasting aroma, the purpose of drinking coffee is achieved. But in fact, coffee is fruit and sweet, and can retain the sweetness under professional roasting, and add many sweet aromas, thereby increasing the overall sweetness perception. The sweetness of the coffee is not added, which should be hard to imagine.

 

這讓小編想起了JC咖啡小語:
「每一顆咖啡豆都是一顆樹,是陽光與大地共同孕育的奇蹟;JC咖啡以感恩的心做好咖啡,想把這個奇蹟帶入您的日常。」

This reminds me of the Justin Coffee’s motto:

“Coffee bean is a miracle nourished by sunshine and earth. Justin Coffee brings the miracle to your daily lives - the best coffee with gratitude.”

 

咖啡生長在陽光充足、土壤肥沃的地方,光合作用下累積許多糖份與各式營養成份。咖啡果實的成熟速度及處理方式也影響著咖啡豆的甜味物質多寡,成熟速度慢的咖啡相對甜度也來的更高,所以海拔愈高、生長愈緩慢、甜味物質累積的也愈多。而在豆種差異上,精品咖啡之阿拉比卡豆種的甜味物質,比商用豆之羅布斯塔種的咖啡醣含量多了幾乎兩倍。此外,精品咖啡都是以手摘採成熟的咖啡紅櫻桃果實,自然成熟果實的甜感更高。

Coffee grows in sunny, fertile soil, and accumulates many sugars and various nutrients under photosynthesis. The ripening speed and processing method of coffee berries also affect the amount of sweet substances in coffee beans. Coffee that matures slowly has a higher relative sweetness. Therefore, the higher the altitude, the slower the growth, and the sweeter substances accumulated. In terms of bean varieties, the sweetness of Arabica beans of specialty coffee is almost twice as high as the sugar content of Robusta beans of commercial beans. In addition, specialty coffees are all hand-picked with ripe coffee red cherry fruits, and the sweetness of naturally mature fruits is higher.

 

從精品咖啡之SCA(精品咖啡學會)之風味輪,我們可以看到許多甜味風味,像是: 香草味、紅糖味、花香味、漿果味、柑橘類水果味等,這些都是來自咖啡生豆中各種營養成份(包含糖份和蛋白質等)在烘焙下,熱降解成各式氣味分子結構,產生類似各種香氣的風味,而增加我們對甜味的感受。好的咖啡豆帶有高度甜味物質,讓咖啡各種感受平衡,在甜感基礎下,酸質愉悅、層次分明、風味飽滿明亮。

From the SCA (Specialty Coffee Society) Flavor Wheel of specialty coffee, we can see many sweet flavors, such as: vanilla, brown sugar, floral, berry, citrus fruit, etc. Flavors are all from green coffee beans’ various nutrients (including sugar and protein, etc.), which are thermally degraded into various odor molecular structures under roasting, producing flavors similar to various aromas, and increasing our perception of sweetness. Good coffee beans have highly sweet substances, which balance the various tastes of coffee. With the sweetness as base, the acidity is pleasant, the structures are clear, and the flavor is full and bright.

 


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


歡迎到JC咖啡逛逛

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