莊園配方之配豆藝術 Estate Coffee - The Art of Coffee Bean Blend
事情是這樣子的，我們在喝咖啡的時候，每一支咖啡的風味和滋味有它的前、中、後，我們會希望有A豆子的乾香、高溫時的上揚香氣，但又希望有B豆子在中溫時的風味與基本調性，然後又希望把C豆子的尾韻綿長、甘甜順口納入口中。喝著喝著，又覺得好像有點藝妓咖啡的花香，也是挺好的，就是對一口咖啡的期望，才有了JC咖啡的莊園配方系列。
When we drink coffee, the flavor and taste of each coffee has its beginning, middle and end. We hope to have the A bean’s dry aroma – the rising aroma at high temperature, but also hope to have the flavor and basic tonality of B bean at medium temperature, and then hope to have the long and sweet aftertaste of C bean. After drinking it, we feel it’s also good to have a little floral aroma of geisha coffee. This expectation of a sip of coffee brought us Justin Coffee's Estate Coffee series.
在調配無數個版本後，JC咖啡的杯測師還是不太滿意，後來想到比較全面性的方法，就是把每一支咖啡用杯測的方式來同時品嚐，在乾香、溼香、風味、酸值、Body、尾韻、平衡感等逐一紀錄下來，此外，每一支豆子也嘗試改變烘焙曲線及焙度、並再次杯測紀錄。在這過程中，盡量改變同時杯測的不同排列組合，試著一次一次找出更令人驚艷的比例。
After preparing countless versions, the cuppers of Justin Coffee were still not satisfied. Later, they thought of a more comprehensive method, which is to taste each coffee at the same time by cupping. The acid value, body, rhyme, balance, etc. were recorded one by one. In addition, each bean also tried to change the roasting curve and degree, and recorded it again by cupping. In the process, we tried again and again by varying the different permutations of simultaneous cupping to find more impressive ratios.
配豆可以是一個藝術，不是要降低成本，反而是為了那一口令人期待的咖啡，增加意外的成本。像是JC咖啡的酒香新月，因為喜歡咖啡中的酒釀葡萄香氣，就要下厚本去用貴桑桑的豆子，但又要有我們自己喜歡的平衡感與香甜。又像是JC咖啡的花香仕紳，因為喜歡巴拿馬水洗藝妓咖啡的細膩花香，就大方的把它用下去，並在基本調性上找到幾支可以配合花香、又可以帶出果酸飽滿明亮感、細緻的甘甜平衡。
Blending coffee beans can be an art, it’s not for reducing costs, but for that much-anticipated sip of coffee, which increase unexpected costs. Like the Winey Blend Specialty Coffee of Justin Coffee, because we like the aroma of winey grapes in coffee, we have to spend a lot of money to use very expensive coffee beans, but also have the balance and sweetness that we like. For the Flowery Blend Specialty Coffee of Justin Coffee, it’s because we like the delicate floral fragrance of Panama washed geisha coffee, we use it generously. We also add a few other coffee beans in the basic tone that can match the floral fragrance, and can bring out the full and bright fruit acid sensation and delicate sweetness balance.
每一口咖啡都值得尋味，從高溫到低溫，或用很高溫熱水沖泡、或用低一點水溫沖泡，每次都有不同的感官饗宴，值得細細品味。
Every sip of coffee is worth pondering, from high temperature to low temperature, or brewing with very high temperature hot water, or brewing with lower water temperature, each time has a different sensory feast, which is worth savoring.
推薦商品：
✔ 堅持新鮮烘焙 ✔ 堅持篩豆 再烘焙 ✔ 堅持使用莊園咖啡
➤ 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
✔ Stick to fresh roasting ✔ Stick to sieving and roasting ✔ Stick to estate coffee
➤ 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
