為什麼我沖的咖啡澀澀的 Why is my coffee astringent?

 

期待著一杯充滿果香,又甜感飽滿的咖啡,怎麼一入口有著卡在喉頭的澀感?想要解決,讓我們先了解咖啡的「澀」從何處來。

Looking forward to a cup of fruity, sweet and full coffee, why is there an astringent feeling stuck in the throat? To solve it, let us first understand where the "astringency" of coffee comes from.

 

澀和酸甜苦不一樣,澀不是味道而是一種感覺,所以應該叫做「澀感」。澀感形成原因是澀味物質與口腔內所有能產生鍵結的蛋白質結合,結合後產生的沉澱物在口腔內形成一層被膜,由口腔內的末梢神經感覺到壓力與觸覺,傳送至大腦所產生的一種感覺,即所謂的澀感。

Astringency is not the same as acidity, sweetness and bitterness. Astringency is not a taste but a feeling. The reason for the formation of astringency is that the astringent substances are combined with all the proteins in the oral cavity that can produce bonds, and the resulting precipitate forms a membrane in the oral cavity. The peripheral nerves in the oral cavity sense pressure and touch and transmit them to the brain. This is the feeling known as astringency.

 

咖啡的澀感大致分為二類:多酚所產生的澀感&乾燥所產生的澀感

The astringency of coffee is roughly divided into two categories: astringency caused by polyphenols and astringency caused by drying.

 

其一,多酚所產生的澀感,多酚化合物存在於咖啡果實中,當果實青澀不夠成熟時、或咖啡生豆烘焙不夠完整時,會有較多的多酚所產生的澀感,通常伴隨著明顯酸感,簡稱酸澀、缺乏甜感、餘韻較短等,萃取不足亦有的特性。

First, the astringency produced by polyphenols. Polyphenol compounds exist in coffee berries. When the fruit is green and astringent and is not mature enough, or when the green coffee beans are not fully roasted, there will be more astringency produced by polyphenols. Usually accompanied by obvious sourness, sour astringency, lack of sweetness, short aftertaste, etc. There are also characteristics of insufficient extraction.

 

其二,乾燥所產生的澀感,當咖啡烘焙過度時會有乾澀感,以及咖啡萃取過度時會有燥澀感,通常伴隨著明顯苦感,簡稱苦澀、帶有空洞感等。

Second, the astringency produced by drying. When the coffee is over-roasted, there will be a dry feeling. When the coffee is over-extracted, there will be a dry and astringent feeling, usually accompanied by obvious bitterness, with a hollow feeling, etc.

 


小編以本週新豆來杯測萃取率對澀感的影響,分三種測試目標:萃取不足、正常萃取、過度萃取,但不知是不是豆子太好了,還是測試參數的差異化不夠,三種測試結果皆很好喝。相同參數為:杯測之粉水比1:18、浸泡破渣時間。不同參數為:磨粉刻度、水溫。

We used this week’s new beans to test the effect of extraction rate on astringency. There are three test targets: under-extraction, normal extraction, and over-extraction. But I don’t know if the beans are too good, or the difference in test parameters is not enough. The test results are all good. The following parameters are the same during these three tests: the powder-to-water ratio is 1:18, the immersion and breaking grounds time. The different parameters are grinding size and water temperature.

 

目標一:萃取不足
杯測水溫75度
磨粉刻度粗二大格
結果:微酸澀感、尾韻澀麻,但水果調性鮮明好喝。

Test 1: Under-extraction

Cup water temperature 75°C

Grinding size coarse two large grids

Result: Slightly sour and astringent in the finish, but it has bright and delicious fruit tone.

 

目標二:正常萃取
杯測水溫93度
磨粉刻度正常
結果:甘甜、滑順、尾韻綿長,水果風味飽滿香甜好喝。

Test 2: Normal extraction

Cup water temperature 93°C

Grinding size is normal

Result: Sweet, smooth, long aftertaste, full of fruit flavors, sweet and delicious.

 

目標三:過度萃取
杯測水溫100度
磨粉刻度細二大格
結果:微苦澀感、尾韻厚長,水果調性厚實好喝。

Test 3: Over-extraction

Cup water temperature 100°C

Grinding size fine two large grids

Result: slightly bitter and astringent, thick and long aftertaste, with a mellow and delicious fruit tone.

 

使用豆款(本週新豆):哥斯大黎加 塔拉珠 米拉蘇莊園 厭氧日曬
風味描述:草莓餅乾 藍莓 蜂蜜 花香 葡萄 柳丁 洋甘菊 百香果 奶油甜感

Beans used (new coffee bean of the week): Costa Rica Tarrazu Mirazu Anaerobic Natural

Flavor Description: Strawberry, biscuits, blueberry, honey, floral, grape, chamomile, passion fruit, creamy sweetness.

 

不論是哪一種澀感,都不是喝咖啡的好感受,讓我們好好選豆、好好烘焙、好好萃取,品飲香甜風味飽滿的好咖啡!

No matter what kind of astringency it is, it is not a good feeling to have when we drink coffee. Let us choose good quality coffee beans, roast well, extract well, and drink good coffee with a sweet and full flavor!

 


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