咖啡豆越新鮮真的越好喝嗎？ Is Fresher Coffee Really Tastier?
新鮮就等於好喝嗎？為什麼大家都要買新鮮烘焙的咖啡？還有人說咖啡烘焙後放置一段時間才會達到風味高峰，因此有的店家會建議養豆3天、7天、甚至一個月.....為什麼都不一樣？什麼時候喝最好喝呢？
Does freshness equate to deliciousness? Why do people insist on buying freshly roasted coffee? Some say that coffee reaches its flavor peak after a certain period of time following roasting, which is why some coffee shops recommend aging the beans for 3 days, 7 days, or even a month. Why are there different recommendations? When is the best time to drink coffee for the best flavor?
喝咖啡最讓人在意的是香氣與口感，新鮮烘焙的咖啡有豐富的香氣，但沖煮出來的咖啡卻不一定夠香；而且最佳的口感通常在養豆一陣子過後。
When it comes to coffee, aroma and taste are the key factors. Freshly roasted coffee has a rich aroma, but the brewed coffee may not be as aromatic. Additionally, the best taste is often achieved after the beans have aged for a while.
經過烘焙的咖啡香氣來到最高點，但會夾雜因烘焙而產生的二氧化碳，過多的二氧化碳雖然讓手沖的悶蒸膨發良好、讓人賞心悅目，但卻讓水與咖啡粉的接觸時間減少、而降低萃取率，進而讓咖啡杯中的風味與滋味降低；所以新鮮的豆子在磨豆時、香氣豐富迷人，但咖啡液中的品飲風味卻不多。此外，部份香氣需要時間慢慢釋放到咖啡豆中的油脂中，在沖煮咖啡時被萃取出來；這也是所謂養豆的重點所在。所以新鮮烘焙的咖啡很香，但要養豆一陣子後，沖煮出來的咖啡液才會很香。
After roasting, the aroma of coffee reaches its peak but may be accompanied by carbon dioxide produced during the roasting process. While the excess carbon dioxide creates visually appealing blooms during pour-over brewing, it also reduces the contact time between water and coffee grounds, resulting in a lower extraction rate and decreased flavor and taste in the cup. Therefore, freshly roasted beans may have a captivating aroma when ground, but the brewed coffee may lack flavor. Furthermore, some aromas need time to slowly release into the coffee beans' oils and be extracted during brewing, which is the essence of aging the beans. So, while freshly roasted coffee is aromatic, it is only after aging the beans for a while that the brewed coffee will be truly aromatic.
當咖啡本身的甜感高且風味豐富時，口感會很好、滑順感佳、厚實感佳，這也是需要萃取率足夠的條件下，如果萃取率不夠好、甜感沒有被萃出來、咖啡中的可溶性物質不夠多、口感不會很好。而當新鮮烘焙所伴隨而來的大量二氧化碳，會降低萃取率；所以常會發現，放久的豆子好像不香、但口感還不錯。
When coffee has high sweetness and rich flavors, it will have a good mouthfeel, smoothness, and thickness, which are achieved with a sufficient extraction rate. If the extraction rate is not sufficient, sweetness may not be fully extracted, soluble substances in the coffee may be lacking, and the mouthfeel may not be good. The abundant carbon dioxide that accompanies freshly roasted beans can reduce the extraction rate. Therefore, it is often observed that aged beans may not have a strong aroma but still provide a good mouthfeel.
畢竟有著豐富香氣與滑順口感是最令人嚮往的一杯咖啡，所以追求新鮮烘焙，我們可以掌握住香氣，接下來只要做好養豆，再搭配上自己獨到的手沖方式，就可以享受兼具香氣與口感的好咖啡！
Ultimately, a coffee with rich aroma and smooth mouthfeel is the most desirable. By pursuing freshly roasted coffee, we can capture the aroma. Then, by properly aging the beans and combining them with our unique pour-over techniques, we can enjoy a delicious cup of coffee that offers both aroma and mouthfeel.
│Extended reading: Coffee Lovers must learn: Coffee Bean Aging and Decanting
養豆是把香氣養出來的同時、減少因烘焙而產生的二氧化碳，要養多少時間為佳呢？以手沖咖啡來說，通常是5~7天為佳，再依烘焙程度及豆子特性而不同，淺焙會建議7~14天，淺中焙7~10天，深焙5~7天，基本上是依咖啡細胞壁的擴張程度，愈深焙的豆子、細胞壁的擴張程度愈開、排氣愈快、但深焙的氣也較多。我們自己是喜歡從剛烘好的隔天就沖煮、接著每隔1、2天再沖一次、可以觀察咖啡香氣與滋味的變化，也是相當有趣。您通常都養豆多久呢？找到豆子最適合的沖泡時間，享受一杯風味飽滿又口感好的咖啡。
Aging the beans allows the aroma to develop while reducing the excess carbon dioxide from roasting. How long should beans be aged? For pour-over coffee, the optimal duration is typically around 5 to 7 days, depending on the roast level and bean characteristics. Light roasts may be aged for 7 to 14 days, medium-light roasts for 7 to 10 days, and dark roasts for 5 to 7 days. This is mainly determined by the expansion of coffee cell walls, where darker roasts have more expanded cell walls, resulting in faster degassing but also more gas production. Personally, we enjoy brewing coffee the day after it is roasted and then brewing it every 1 or 2 days to observe the changes in aroma and taste, which is quite fascinating. How long do you typically age your beans? Finding the perfect brewing time for your beans will allow you to savor a flavorful and enjoyable cup of coffee.
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