為什麼有些咖啡豆硬又難磨 Why Are Some Coffee Beans Hard and Difficult to Grind?
使用電動磨豆機磨粉時，有時一開啟會感到聲音不妙！怎麼有點卡卡的，深怕磨豆機被搞壞；手磨者更能親身感受豆子的軟硬度，遇到硬豆時，要使出九牛二虎之力才能把豆子磨完.....咖啡豆軟硬度會影響風味嗎？該怎麼應對呢？
When using an electric grinder, sometimes you may hear an unpleasant sound when you start it. It feels a bit stuck, and you worry that the grinder might get damaged. Manual grinders allow you to personally experience the hardness of the beans. When encountering hard beans, you need to exert a lot of effort to grind them. Does the hardness of coffee beans affect the flavor? How should you deal with it?
遇到硬的豆子，磨豆機會壞掉嗎
研磨不同的咖啡豆時，聲音是不是不太一樣，有時聽起來清脆、有時聽起來沉穩，這和咖啡豆的硬度有關。愈硬的豆子愈不好磨，特別在用手磨時會很有感覺；其實豆子的硬度遠低於磨刀盤的硬度，所以刀盤是不會磨壞的；但記得要先讓磨豆機運轉、再倒入咖啡豆，可有效保護馬達，如果先倒豆子、再開運轉時、磨豆機的保險絲容易燒斷。
Will the grinder break when grinding hard beans?
When grinding different coffee beans, you may notice that the sound varies. Sometimes it sounds crisp, and other times it sounds stable. This is related to the hardness of the beans. Harder beans are more difficult to grind, especially when using a manual grinder, you can feel the difference. In reality, the hardness of the beans is much lower than that of the grinding blades, so the blades will not get damaged. However, it's important to remember to let the grinder start running before pouring in the beans. This protects the motor, as starting the grinder with beans inside can cause the fuse to blow.
豆子硬度 與 焙度、海拔高度的關係
咖啡豆的硬度主要和烘焙度有關，焙度愈淺、硬度愈高，因為烘焙會改變咖啡豆結構，隨著烘焙發展、豆體愈發膨脹、密度愈低，同時愈深焙、咖啡的香氣改變及散去，所以深焙雖然比較不硬，但比較沒有豐富的花果香等地域風味。
Relationship between Bean Hardness and Roast Level and Altitude
The hardness of coffee beans is mainly related to the roast level. Lighter roasts tend to have higher hardness because roasting alters the structure of the beans. As the roast progresses, the beans expand and their density decreases. With darker roasts, the coffee's aroma changes and diminishes, resulting in less pronounced regional flavors like floral and fruity notes, although the beans are less hard.
深焙豆相較於淺焙豆更容易磨碎和磨脆，也更容易多出細粉，細粉多、萃取率易過高、過濃及苦，所以坊間流傳深焙豆要磨粗一點，也是這個原因；而且相同重量下，深焙豆的數量會多於淺焙豆，所以磨粗一點，也比較不會這麼濃苦。
Compared to lighter roasts, dark roasted beans are easier to grind into fine particles and become more frail. They also tend to produce more fine grounds. Excessive amounts of fine grounds can lead to over-extraction, resulting in a strong and bitter taste. That's why it's commonly advised to grind dark roasted beans coarser. Additionally, when weighing the same amount, dark roasted beans will generally have a larger volume than light roasted beans. Grinding them coarser helps reduce the risk of an overly strong and bitter brew.
雖然生豆也有密度高低，通常咖啡豆的海拔愈高、密度愈高，有更多的糖分及養分有助於烘焙發展出豐富的香氣，但真正影響咖啡熟豆的硬度主要還是來自於烘焙度。雖然咖啡豆的軟或硬不是最重要的事，但有上述諸多小細節可以留意，掌握這些會影響咖啡風味的環節，細細品嚐享受精品咖啡的美味。
Although raw coffee beans also vary in density, typically higher altitudes result in higher density. Higher altitude beans tend to have more sugars and nutrients, which contribute to the development of rich aromas during roasting. However, the true factor that influences the hardness of roasted coffee beans is primarily the roast level. While the softness or hardness of coffee beans is not the most crucial aspect, paying attention to these small details and understanding the factors that can affect coffee flavor allows you to savor and enjoy the deliciousness of specialty coffee.
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