從一杯咖啡的酸苦看出風味輪廓 Understanding the Flavor Profile Through Coffee's Acidity and Bitterness

目錄：

1. 咖啡的酸味是什麼
2. 咖啡的苦味是什麼
3. 咖啡風味有哪些類別風味
4. 偏酸的風味有哪些
5. 偏苦的風味有哪些
6. 透過調整萃取率、往苦或往酸去、風味會變改

從一杯咖啡的酸味與苦味可以看出其咖啡風味輪廓，這是品鑑咖啡的關鍵所在。酸味和苦味是咖啡風味中最突出的特徵，它們的平衡與協調會直接影響到咖啡的整體質感和口感。理解這兩種滋味的來源和特性，不僅能幫助我們更好地欣賞咖啡的複雜性，還能幫助我們在手沖咖啡的過程中調整萃取率，以達到理想的咖啡風味平衡。
The acidity and bitterness in a cup of coffee can reveal its flavor profile, which is crucial for coffee evaluation. Acidity and bitterness are the most prominent features in coffee's flavor, and their balance and harmony directly affect the overall texture and taste of the coffee. Understanding the origins and characteristics of these two flavors can not only help us better appreciate the complexity of coffee but also assist in adjusting the extraction rate during brewing to achieve the ideal flavor balance.

咖啡的酸味是什麼

What is Acidity in Coffee?

酸味是咖啡中的亮點，通常被描述為明亮、活潑或爽口。高品質的酸質應該是清爽的，而不是尖銳或刺鼻的。酸的來源主要來自咖啡豆中的有機酸，如檸檬酸、蘋果酸、酒石酸等。酸香風味描述：柑橘、莓果、綠蘋果等。
Acidity is the highlight of coffee, often described as bright, vibrant, or refreshing. High-quality acidity should be refreshing rather than sharp or pungent. The source of acidity mainly comes from the organic acids in coffee beans, such as citric acid, malic acid, and tartaric acid. Acidic flavor descriptions include citrus, berry, and green apple notes.

咖啡的苦味是什麼

What is Bitterness in Coffee?

苦味在適量時能增強咖啡的重度和複雜性，但過多的苦味則會掩蓋其他風味。苦味的來源主要來自咖啡豆中的咖啡因和一些酚類化合物，特別是烘焙程度較深時。苦香風味描述：黑巧克力、烘焙堅果、焦糖等。
Bitterness, when present in the right amount, can enhance the depth and complexity of coffee. However, excessive bitterness can overshadow other flavors. The source of bitterness primarily comes from the caffeine and certain phenolic compounds in coffee beans, especially when the beans are roasted darker. Bitter flavor descriptions include dark chocolate, roasted nuts, caramel, etc.

咖啡風味有哪些類別風味

◆ 酸味(Acidity)：檸檬酸、蘋果酸、醋酸等。

◆ 水果(Fruity)：柑橘、莓果、熱帶水果等。

◆ 花香(Floral)：茉莉、玫瑰、橙花等。

◆ 甜味(Sweet)：蜂蜜、焦糖、紅糖等。

◆ 香料(Spice)：肉桂、丁香、胡椒等。

◆ 堅果(Nutty)：可可、杏仁、核桃等。

◆ 苦味(Bitterness)：烘焙味、焦味、煙熏味等。

Categories of Coffee Flavors

◆ Acidity: Citric acid, malic acid, acetic acid, etc.

◆ Fruity: Citrus, berries, tropical fruits, etc.

◆ Floral: Jasmine, rose, orange blossom, etc.

◆ Sweet: Honey, caramel, brown sugar, etc.

◆ Spice: Cinnamon, clove, pepper, etc.

◆ Nutty: Cocoa, almond, walnut, etc.

◆ Bitterness: Roasted, burnt, smoky, etc.

│延伸閱讀：帶您看懂SCA咖啡風味輪
│Further reading: Taking You Through the SCA Coffee Taster's Flavor Wheel

偏酸的風味有哪些

酸味(Acidity)、水果(Fruity)、花香(Floral)等。

Flavors Leaning Towards Acidity

Acidity, Fruity, Floral

偏苦的風味有哪些

香料(Spice)、堅果(Nutty)、苦味(Bitterness)等。

Flavors Leaning Towards Bitterness

Spice, Nutty, Bitterness

一杯咖啡中同時帶有酸香風味與苦香風味，可以透過調整萃取率、往苦或往酸去、風味會變改。

A cup of coffee with both acidic and bitter flavors can be adjusted by modifying the extraction rate to either enhance bitterness or acidity.

◆ 喝起來偏酸時，可以增加萃取率、讓咖啡風味往苦香風味多一點。提高水溫增加萃取率，或增加咖啡與熱水的接觸時間，或細磨咖啡粉使水與咖啡粉的接觸面積增加。如此可以增加苦香風味，減少酸味，使風味更平衡。
◆ When the coffee tastes too acidic: Increase the extraction rate to bring out more bitter flavors. This can be done by increasing the water temperature, extending the contact time between coffee and hot water, or grinding the coffee beans finer to increase the contact surface area. This will enhance the bitter flavors and reduce acidity, achieving a more balanced flavor.

◆ 喝起來偏苦時，可以降低萃取率、讓咖啡風味往酸香風味多一點。降低水溫降低萃取率，或縮短咖啡與熱水的接觸時間，或粗磨咖啡粉減少水與咖啡粉的接觸面積。如此可以增加酸香風味，減少苦味，使風味更平衡。
◆ When the coffee tastes too bitter: Decrease the extraction rate to highlight more acidic flavors. This can be achieved by lowering the water temperature, shortening the contact time between coffee and hot water, or grinding the coffee beans coarser to reduce the contact surface area. This will enhance the acidic flavors and reduce bitterness, making the flavor more balanced.

│延伸閱讀：咖啡萃取率 關鍵4要素
│ Further reading: 4 Key Factors Affecting Coffee Extraction Rate

透過調整手沖咖啡的萃取率，我們可以精確地控制咖啡風味，使其在酸與苦之間達到理想的平衡。當咖啡過於酸時，增加萃取率能增添苦香風味；當咖啡過於苦時，降低萃取率則能突出酸香風味。這種靈活的調整使我們能夠根據個人喜好和咖啡豆的特性，調配出最適合的咖啡風味。最終，理解並掌握這些風味的微妙之處，將使我們能夠更加深入地享受每一杯咖啡的獨特風味。

By adjusting the extraction rate during pour-over brewing, we can precisely control the coffee flavor, balancing between acidity and bitterness. When coffee is too acidic, increasing the extraction rate can add bitter flavors; when coffee is too bitter, decreasing the extraction rate can emphasize acidic flavors. This flexible adjustment allows us to tailor the coffee flavor according to personal preferences and the characteristics of the coffee beans, creating the most suitable flavor profile. Ultimately, understanding and mastering these subtle flavors will enable us to deeply enjoy the unique flavors of every cup of coffee.

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