咖啡萬千風味從何來？ Where do all the flavors of coffee come from?
精品咖啡這種奇妙的飲品，用萬千風味，擄獲千萬人心。有時帶來花果芳香，有時帶來甜蜜太妃、有時又呈現迷人葡萄酒的醉人滋味…。世界上少見這類集萬千風味於一身的食品，烘烤的食物也很多種，比如BBQ、麵包，同樣經過烘烤加熱反應，但卻沒像咖啡豆這樣風味豐富。為什麼咖啡這種飲品，能有這樣的風味表現呢？
The wonderful specialty coffee, with thousands of flavors, has captured the hearts of many people. Sometimes it brings the aroma of flowers and fruits, sometimes it brings sweet toffee, and sometimes it presents the indulging taste of charming wine. It is rare in the world that coffee can combine thousands of flavors. There are many kinds of baked or roasted food, such as BBQ and bread, which are also heated or roasted, but they are not as rich in flavor as coffee beans. Why does coffee, as a drink, have such a flavor performance?
咖啡豆本身的豐富養分
咖啡豆是一種水果，也是種子，富含天然的豐富養分，如醣類、碳水化合物、脂質、有機酸、蛋白質…等，在透過加工與烘焙後，就會啟動複雜的化合反應，逼出迷人的香氣與誘人口感，其中與風味變化最相關的反應，是烘焙時的梅納反應和焦糖化反應，這二種反應都需要糖類的參與，而糖類的多寡與咖啡風味有直接正相關，因此糖類含量較高的阿拉比卡豆（Arabica）香氣風味比羅布斯塔豆（Robusta）還要芬香。
The rich nutrients of coffee beans
Coffee beans are both a fruit and a seed. They are rich in natural nutrients, such as sugars, carbohydrates, lipids, organic acids, proteins, etc. After processing and roasting, they will start a complex combination reaction, forcing the charming aroma and attractive taste of the coffee. Among the combination reactions, Maillard reaction and caramelization are the two reactions most related to the flavor change during roasting. Both of them require the participation of sugars, and the amount of sugars is directly related to coffee flavor. Therefore, the aroma and flavor of Arabica beans with higher sugar content are more fragrant than Robusta beans.
處理法醞釀芳香物質 – 發酵
咖啡是一種發酵食品，這可能是很多人沒有留意到的事情。採果後成為生豆的過程裡，最重要的就是發酵這個步驟。發酵得當，可以讓咖啡豆增添許多香氣與其前驅物，發酵過程中，咖啡豆本身及環境中的微生物會改變蛋白質、碳水化合物和綠原酸而產生芳香物質、甜味甚至酒味，有利於在後段烘焙時展現更高的果香、酸度等等豐富的香氣。咖啡處理法-日曬、水洗或蜜處理，皆經歷了不同程度的發酵。傳統的水洗豆發酵程度較小，在感官品評上普遍具有較多的花香、柑橘類調性；而日曬豆發酵程度相對較高，比較偏向熱帶水果、酒釀風味。
Fermentation – treatments brings aromas
Coffee is a fermented food, which is probably something many people don't notice. In the process of becoming green beans after picking, the most important step is fermentation. Proper fermentation can add many aromas to coffee beans. During the fermentation process, the coffee beans themselves and microorganisms in the environment will change proteins, carbohydrates and chlorogenic acid to produce aromatic substances, sweetness and even wine taste, which contributes higher fruit aromas, acidity and other rich aromas in the latter part of the roast. Coffee processing methods – natural, washed or honey processing, all undergo varying degrees of fermentation. The traditional washed beans have a relatively low degree of fermentation, and generally have more floral and citrus aromas; while the natural processed coffee beans have a relatively high degree of fermentation and are more inclined to tropical fruits and wine flavors.
精品咖啡豆得天獨厚的豐富養分再加上用心管控的後製處理，此時小小的生豆中已逐步建立了豐富且令人期待的芳香寶庫，透過烘豆師如大廚般的烘焙曲線掌控，開啟各批次的風味特色，這樣一連串的風味加成，也就是為何精品咖啡能夠用萬千香氣擄獲咖啡愛好者的原因。
With rich nutrients and careful post-processing control, specialty coffee beans have gradually built up a rich and expected treasure trove of aromas. Controlled by the roaster's roasting curve like a chef, it opens the flavor characteristics of each batch, such a series of flavor additions, that is why specialty coffee can capture coffee lovers with thousands of aromas.
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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
