保溫瓶裝咖啡，怎麼走味了 ! Can coffee in a thermos lose its flavor?
冷冷的早晨手沖後，開心的將咖啡倒入保溫瓶~冬天就要喝暖呼呼的咖啡，喝了幾天...小編深深懷疑自己的手沖技術退步.....為什麼感覺跟平常喝的那種被香氣環繞的感覺不太一樣....還有點給它變難喝耶！保溫瓶裝咖啡，會變走味的嘎逼嗎！？
After brewing a pour-over coffee in a chilly morning, I happily poured the coffee into a thermos. It’s good to drink warm coffee in winter. I drank it for a few days, then I deeply suspected that my pour-over coffee brewing technique deteriorated. Why did it feel different from the usual feeling of being surrounded by aroma? It even tasted a bit worse! Can coffee in a thermos lose its flavor?
首先我們知道咖啡在高中低溫有不同感受，為什麼隨溫度下降而有變化？分成二部份來說。
First of all, we know that coffee tastes different in high, medium and low temperature. Why does it change as the temperature drops? We will explain from two perspectives.
其一，身體感受隨溫度而不同
First, body sensations vary with different temperatures.
據研究指出，如上圖示，甜感是愈接近體溫感覺愈強，苦感是溫度愈高感覺愈低，酸感幾乎不受溫度影響。當咖啡溫度接近體溫時，即使酸感不變，但甜感上升大於酸感，對甜感相關的感受上升；當咖啡溫度低於體溫時，甜感下降、苦感上升，酸感雖不變但因甜降苦升、所以覺得又酸又苦。
According to research, as shown in the figure above, sweetness is stronger when it is closer to body temperature, bitterness is lower when the temperature is higher, and acidity is hardly affected by temperature. When the coffee temperature is close to body temperature, even if the acidity remains unchanged, the sweetness increases more than the acidity, and the perception of sweetness increases. When the coffee temperature is lower than body temperature, the sweetness decreases and the bitterness increases, although the acidity remains unchanged but because sweetness reduces and bitterness increases, it feels sour and bitter.
其二，咖啡的揮發性物質與可溶性物質隨時間而改變
Second, the volatile and soluble substances of coffee change over time.
咖啡含有多種揮發性的香氣，也多少都帶有一些苦味，咖啡在沖泡過程中釋放出的芳香物質能平衡苦味，由香甜味帶甘苦的感受造就了咖啡迷人的多層次風味。但隨時間過去，芳香物質具揮發性，慢慢消散、而咖啡中的苦類物質及酸類物質仍在杯中，因而有酸苦甜不同的變化。
Coffee contains a variety of volatile aromas, and they all have some bitterness. The aromatic substances released during the brewing process of coffee can balance the bitterness. The sweetness and bitterness of the coffee create the fascinating multi-structured flavor of coffee. But as time goes by, the aromatic substances are volatile and slowly dissipate, while the bitter substances and acids in the coffee are still in the cup, so there are changes in acidity, bitterness and sweetness.
由上述可知，自然溫度的變化，高中低溫各有怡人之處，但如果我們把咖啡維持在高溫的話，會有什麼變化呢？由體感來說，只要不低於體溫、苦感就不會最大化感受；但咖啡畢竟是要品飲風味，而香氣又具揮發性，所以保持高溫的結果，就是讓香氣快速散去，留下酸苦甜的感受；即使放在保溫瓶中，也是以較高的溫度來加速杯中揮發性物及與可溶性物質的轉化。
From the above, we can see that the changes in natural temperature, high, medium and low temperature have their own advantages, but if we keep the coffee at a high temperature, what will happen? In terms of somatosensory, as long as it is not lower than the body temperature, the bitterness will not maximize the feeling. However, after all, the coffee is to taste the flavor, and the aroma is volatile, so the result of maintaining high temperature is to let the aroma dissipate quickly and leave a bittersweet feeling. Even if it is placed in a thermos bottle, the higher temperature will accelerate the conversion of volatile substances and soluble substances in the cup.
小編嘗試沖泡風味飽滿的一支豆來做實驗，「衣索比亞 藝妓村 班吉區 藝妓 紅標Lot E16 莫斯托厭氧日曬」，一半放玻璃杯常溫品飲，喝起來花香環繞、桃子明亮、水果軟糖中底韻、蜂蜜味舖底、黃檸檬香尾韻，冷時香甜乾淨。一半放陶瓷保溫瓶中，過一個半小時來喝，喝起來黃檸檬香帶水果香、蜂蜜味尾韻、略帶酸澀感。
We tried to brew a full-flavored coffee “Ethiopia Gesha Village Bangi Gori Gesha Mossto GROWERS-RESERVE” as an experiment. We put half of it in a glass and drink it at room temperature, can taste floral and bright peach aroma, fruit jelly and honey flavor at the bottom, yellow lemon aftertaste, sweet and clean when it’s cold. We put half of it in a ceramic thermos bottle and drink it after an hour and a half. It tastes like yellow lemon with fruity aroma, honey aftertaste, and slightly sour and astringent.
品飲咖啡在意香氣和口感的變化，沖泡一支帶有花果香的咖啡時，在高溫，香氣飽滿帶有花果香，口感平順；在中溫時，香甜氣味較明顯，口感滑膩；在低溫時，淡雅水果香，酸苦感明顯並帶果汁感。時間與風味的微妙變化，值得我們細細品味。
When we drink coffee, it’s good to pay attention to the change of aroma and taste. When brewing a coffee with floral and fruity aroma, the aroma is full floral and fruity and the taste is smooth at high temperature; the sweet smell is more obvious and the taste is smooth at medium temperature; it has a light and fruity aroma, with obvious sour and bitter taste and a sense of juice, when at low temperature. The subtle changes of time and flavor are worth savoring carefully.
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