二氧化碳浸漬處理咖啡更好喝嗎？ Does Carbonic Maceration Coffee taste better?
In recent years, there have been many different new processing methods for coffee beans, creating more attractive and more versatile coffee flavors. The carbon dioxide immersion treatment method is inspired by the coffee brewing technology from the French Beaujolais wine, anaerobic fermentation of the coffee cherries in a complete state. It is expected that this processing method will give coffee a more vivid and sultry performance.
早在1872年，著名微生物學之父路易·巴斯德（Louis Pasteur）就發現，葡萄果實在空氣中和在純二氧化碳環境中的味道是不同的。並且，最早將這種處理法套用在咖啡的，是薩爾瓦多這個國家，並且使用這樣的咖啡得到了世界咖啡師大賽（World Barista Championship; WBC）冠軍。
As early as in 1872, the famous father of microbiology, Louis Pasteur discovered that the taste of grape fruit in the air and in pure carbon dioxide environment is different. The first country to apply this treatment to coffee was El Salvador, and this coffee won the World Barista Championship (WBC) championship.
Carbon dioxide maceration is carefully placing unpeeled whole coffee cherries in an airtight container filled with carbon dioxide gas. In an oxygen-free environment filled with carbon dioxide, the natural sugars in the coffee berries are converted into alcohol, carbon dioxide, and many other aromatic substances, and the maceration process can take days or weeks, depending on the temperature. The types of microorganisms that can survive in this environment and actively participate in fermentation are limited to those that can survive well in an anaerobic environment. The existence of these microorganisms may greatly change the final flavor of coffee. The flavor brought by anaerobic fermentation is often unique, with rich and special aromatic substances.
At present, various processing plants and various raw bean processing known as carbon dioxide impregnation are actually different, so there is no standard and absolute version, and the flavors produced have their own characteristics, which are worth savoring.
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