同樣是淺焙豆,每家喝起來不一樣!Same light roasted coffee beans but each tastes different!


 

你是不是常在許多品牌間買咖啡豆來喝,但即使一樣的豆子同樣焙度,但喝起來就是不一樣?事實上,同樣是淺焙,JC咖啡的淺焙,也許是別人家的極淺焙 或是淺中焙,因此喝起來會有所不同。

Do you often buy coffee beans from many brands to taste, but even if the same beans and same roasting degree, they taste different? In fact, for the same light roasting degree from Justin Coffee may be a very light roast or a light medium roast from someone else's, so it will taste different.

 

咖啡烘焙度影響風味走向,基本上淺焙保留咖啡既有風味,深焙增加焦糖化風味。一支豆子如果風味多元,烘豆師會傾向於保留較多的淺焙風味,只增加稍許的焦糖化風味。淺焙要如何定義呢?

The coffee roasting degree affects the flavor trend. Basically, light roast retains the existing flavor of coffee, and dark roast increases the caramelized flavor. If a coffee bean has multiple flavors, roasters will tend to retain more of the light roast flavor and add only a little caramelized flavor. How do we define light roast?

 

基本上烘豆師會從咖啡豆顏色來判斷淺或深,但每個人對顏色的認知不同,同一個顏色,有人說是淺、也有人說是淺中、也有人說是中焙。在SCA精品咖啡協會以Agtron數值來定義烘焙程度,有Agtron咖啡烘焙色卡,來比對咖啡顏色(如下圖)。但咖啡豆表和豆心的焙度不同,所以磨粉後顏色會和磨粉前不一樣;如果豆表豆心差大、磨粉前後顏色差異就大,一般是以磨粉後來做為焙度顏色參考。

Basically, roasters will judge light or dark from the color of coffee beans, but everyone has different perceptions of color. For the same color, some people say it is light, some people say it is light medium, and some people say it is medium roast. In the Specialty Coffee Association (SCA), the Agtron value is used to define the degree of roasting, and there is an Agtron coffee roasting color chart to compare the color of coffee (as shown in the figure below). However, the roasting degree of the coffee bean surface and core is different, so the color after grinding will be different from before grinding. If the difference between the bean surface and core is large, the color difference before and after grinding will be large, and it is generally used after grinding for roasting degree color reference.

 


 

進階測試,有Agtron分析儀器以紅外線來量測,量測咖啡粉對紅外線的吸收程度,以特定波長的近紅外線來量測特定有機物。所測得的有機物量愈大、數值愈高;當淺焙時有機物比深焙來的多,所以數值較高。Agtron數值從100到0,數值愈高代表焙度愈淺,反之深焙的數值愈低。一般來說,淺焙的Agtron數值大於70、淺中焙介於60-70、中焙50-60、中深焙40-50、40以下是各種深焙。

For advanced tests, Agtron analyzers use infrared rays to measure. It measures the absorption of infrared rays by coffee powder and uses near-infrared rays of specific wavelengths to measure specific organic substances. The greater the amount of organic matter measured, the higher the value. Light roast has more organic matter obtained than dark roast, so the value is higher. Agtron values ​​range from 100 to 0, with higher values ​​representing lighter roasts, and vice versa for darker roasts. Generally speaking, the Agtron value of light roast is greater than 70, light and medium roast is between 60-70, medium roast is 50-60, medium and deep roast is 40-50, and below 40 are all kinds of dark roast.

 

同一支烘焙過的豆子,磨粉粗細不同、Agtron數值不同,磨愈細、數值愈大;磨愈粗、數值愈小;這也是因為磨愈細、與紅外線反應的有機物之接觸面積愈大。所以Agtron對研磨度也有一個定義,以三個篩網目數之百分比為定義之。

The same roasted beans have different grinding size and different Agtron values. The finer the grinding, the larger the value; the coarser the grinding, the smaller the value. This is also because the finer the grinding, the larger the contact area of ​​the organic matter reacting with infrared rays. Therefore, Agtron also has a definition for the degree of grinding, which is defined as the percentage of the three meshes.

 

我們喜歡高品質咖啡的多元風味,會盡量以淺焙來保留較多的有機物;同時也會因為烘焙手法讓同一個Agtron數值、有不同的風味輪廓;可以籍由豆表豆心差、來帶出咖啡的層次變化,可以籍由烘焙時間、烘焙溫度、鍋爐內氣體流動壓力、失重率、烘焙階段比例等,影響風味輪部。因此不同的品牌買到雖同樣是「淺焙」,風味會因為烘豆師的風格、喜好,甚至專業程度而帶出不同的風味表現。好的淺焙豆,風味飽滿、酸甜平衡,口感柔順,好咖啡值得我們細細品味。

We like the multi-flavors of high-quality coffee and try to use light roast to retain more organic matters. At the same time, the same Agtron value will have different flavors due to the roasting method. The level of coffee produced can be affected by the roasting time, roasting temperature, gas flow pressure in the boiler, weight loss rate, roasting stage ratio, etc. Therefore, although the same “light roast” from different brands, it has the different flavor expressions due to the roaster's style, preference, and even professionalism. Good light roasted beans, full of flavors, balance of sweetness and acidity, smooth taste, good coffee deserves our careful taste.

 


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➤ 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

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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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