銀皮會影響咖啡風味嗎 Does Silver Skin Affect Coffee Flavors?
Sometime white flakes fall off the coffee beans after grinding. It is the “silver skin” of the coffee beans. Will the silver skin affect the flavor of coffee?
What is coffee silver skin? Coffee beans are the seeds of coffee berries. The outer layer of the seeds has a thin film called “silver skin,” because of its lustrous and silvery color. This layer of silver skin usually comes off during roasting. Usually, when the coffee is grinded, there are some silver skins in the coffee powder. These are silver skin that was not peeled off from the coffee beans during roasting. At the central concave line of the roasted coffee beans, a little silver skin will remain, and the white silver skin is easier to see in the washed & lightly roasted coffee beans.
小編為了瞭解銀皮的味道強烈度，以此了解少量銀皮對咖啡風味的影響程度，親自下海試喝。特地從烘豆機的銀皮收集筒中取出沖看看，用二種沖法：過濾式 & 浸泡式+過濾式。
In order to understand the intensity of the taste of silver skin, and to understand the influence of a small amount of silver skin on the flavor of coffee, I went to try it myself. I specially took it out from the silver skin collection tube of the roaster to have a look. There are two types of brewing methods: filter method & immersion method + filter method.
The first is filter method:
The V60-02 filter cup is fully filled with 4.5g silver skin and brewing with 103g water. Slowly pouring water to the silver skin, and water flows down immediately without any resistance. It takes 1 minute and 15 seconds to finish the water. The scale weighs 89g, and about 1:20. The color of the liquid is light rose gold, and it has a light wheatgrass taste, but with a slight astringency.
The second method is immersion + filter.
Fill the pot with 9.2g of silver skin, pour 217g of water, soak for 2 minutes and 30 seconds, and then pour into a filter cup with filter paper to filter out the liquid. The liquid weighs 154g, which is about 1:16.7. The color of the liquid is bright burgundy, with a strong wheatgrass taste, astringency, and a bitter aftertaste.
在烘豆過程中脫落的銀皮，經秤重，約為1.23%，這和豆種&處理法都有關係，這是我們這二天烘豆的平均值。小編重新磨粉20克豆子(以衣索比亞 果樂處理廠 紅櫻桃計畫 G1 水洗為例)，如圖，由於銀皮實在太輕、難以分開秤重，在這20克中，估計約略占不到0.1%的重量。因此，以沖煮而言，100%的銀皮才有些許的麥草味，這0.1%不到的銀皮是不會影響整體風味。
The silver skin peeled off during the roasting process is about 1.23% by weight, which is related to the bean type and processing method. This is the average value of our roasting beans for the past two days. The editor grinded 20g beans (taking Ethiopia Gediyo Dila Golla OCR G1 Washed as an example), as shown in the picture, because the silver skin is too light, it is difficult to separate and weigh it. Among these 20 grams, it is estimated that it accounts for less than 0.1% of the weight. Therefore, in terms of coffee brewing, only 100% silver skin has a little wheatgrass flavor, and less than 0.1% silver skin will not affect the overall flavor.
When you see the grinded silver skin next time, please don't think it's residue. It's not unclean, it's a normal for coffee beans, and it has little effect on coffee taste.
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