勤勞的篩粉 風味真的有差嗎? Will sifting coffee powder make any difference?

 

聽說把細粉篩掉會讓咖啡風味更清晰,雖然有點''搞剛'',但細粉是咖啡的風味靈魂喔,怎麼篩更好喝?來做個實驗看看吧~

We heard that sifting the fine coffee powder will make the coffee flavor clearer. Although it is a bit hard to do, the fine powder is the soul of the coffee's flavor. How to sieve it better? Let's do an experiment.


咖啡在研磨後,除了原先設定的顆粒大小,依然會伴隨著些許細粉與顆粒參雜其中(細粉的多寡端看磨豆機的特性而不同)。有些人會認為,細粉容易過度萃取,因此偏向將細粉篩掉,可以避免咖啡苦澀混雜,但真的是這樣嗎?今天我們來做個對照實驗,怎麼篩粉,風味會更好。三組對照實驗分別為:
1.將細粉完全篩除;2.不篩粉;3.細粉先篩除後,沖煮至中段時加回。 

 

After we grind coffee beans, in addition to the originally set grinding size, there will still be some fine powder and particles mixed with it (the amount of fine powder depends on the characteristics of the grinder). Some people think that fine powder is easy to get over extracted, so they prefer to sieve the fine powder to avoid the bitterness of the coffee, but is that true? Today we will do an experiment on how to sieve the powder to have the better flavors. The three control experiments are:

1. Completely sieve the fine powder

2. Do not sieve the powder

3. After sieving the fine powder first, add it back in the middle of brewing

 

篩粉實驗

使用豆款:衣索比亞 耶加雪菲 沃卡切切擂村 G1 日曬 酵母浸漬
沖煮數據:粉水比1:15 / 水溫88度C / 沖煮時間2:30

 

Sifting powder experiment

Coffee: Ethiopia Gediyo Yirgacheffe Gedeb Worka Chelichele G1 Natural Intenso Yeast

Brewing data: powder to water ratio 1:15 / water temperature 88°C / brewing time 2:30 minutes

 

品評結果

  濕香氣 品飲風味
1.將細粉完全篩除 清雅微甜。 清甜乾淨,但少了香醇喉韻,略顯單薄。
2.不篩粉 草莓酒香氣明顯濃厚、甜度飽滿。 草莓酒感十足、濃醇度佳。
3.細粉先篩除後,沖煮至中段時加回 草莓酒、花、香氣明顯帶有層次,並且甜度飽滿。 草莓酒、花、百香果層次感足、風味清晰明確。中溫體脂感呈現奶油口感。

 

完整過篩的咖啡,沖煮起來較沒有苦澀味,風味平衡乾淨,但會發現少了點層次感與厚度;

完全不篩粉整個濃厚度提升,但風味似乎太過於集中無法品味出箇中滋味。

細粉先篩離,在沖煮的中段加回,風味的表現更為清晰富層次、飽滿度與喉韻也提升。(若整個沖煮時間為2:30,可於約1:30時加回) 影片為加快撥放~僅供參考

 

Evaluation results

 

Wet Aroma

Flavors

1. Sifting out fine powder completely

elegant and slightly sweet

without the mellow aftertaste and slightly thin

2. No sieve

strong strawberry wine aroma and full sweetness

full strawberry wine flavor and full-bodied

3. Sifting out fine powder first and add them back in the middle of brewing

strawberry wine, flowers, aromas are obviously structured and full sweetness

strawberry wine, flowers and passion fruit are well structured, clean flavors, and medium temperature body fat feeling with a creamy taste.

 

 

Completely sifted coffee, brewed without bitterness and astringency, the flavor is balanced and clean, but you will find a little less structured and body.

Not sifting the powder increases the overall thickness, but the flavor seems to be too concentrated to be able to taste the aromas.

The fine powder is first sieved and added back in the middle of the brewing process. The flavor is clearer and richer, and the body and aftertaste are also improved. (If the entire brewing time is 2.5 minutes, fine powder can be added back at about 1.5 minutes) The video is made with quick playback speed, for reference only.

 

 

咖啡細粉是風味的來源,篩粉與否都可以沖咖啡,如何善用細粉且不過萃,就能提升整杯咖啡的風味。若想嘗試看看,可將過篩後的細粉,在沖煮的中段加入,也許會發現愛上這個有點麻煩但讓咖啡更香醇美味的小動作喔。

 

Coffee fine powder is the source of flavor. You can brew coffee, whether the fine powder is sifted out or not. Making good use of fine powder without over-extracting can enhance the flavor of the whole cup of coffee. If you want to try it out, you can add the sifted fine powder in the middle of the brewing process. You may find that you fall in love with this little trick that makes coffee more fragrant and delicious.

 


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