太玄了!咖啡沖積水 反而喝起來水水的? So mysterious! Pour-over coffee stalling but taste more watery?


 

手沖如果沖到淤積,應該會因為浸泡過久產生苦澀,但為何有時候感覺反而水水的~淡淡的?奇怪了

If pour-over coffee is stalling, the coffee should be bitter due to soaking for too long, but why does it sometimes feel like watery and no taste? It’s very strange.

 

為什麼手沖會積水(淤積)呢?表示濾杯中的水流不順,可能的原因包括: 磨粉太細、磨粉粗細不均、磨粉產生過多細粉、水溫太低、悶蒸沒做好、烘豆脫水率過低等。大部份原因都可以在手沖階段調整,只有烘豆脫水率過低是烘豆師的工作。

Why does pour-over coffee accumulate water (siltation)? It means that the water flow in the filter cup is not smooth, and the possible reasons include grinding too fine, uneven thickness of grinding, too much fine powder produced by grinding, water temperature too low, blooming not done well, low dehydration rate of roast beans, etc. Most of the reasons can be adjusted in pour-over brewing stage, only the low dehydration rate of the roasted beans is the job of the roaster.

 

通常手沖會積水,表示萃取時間會增加、過久,也就是萃取率會提高,喝起來應該會有過度萃取的相關滋味,通常伴隨著明顯苦感,簡稱苦澀、帶有空洞感等。

Usually, the water will accumulate during pour-over, which means that the extraction time will increase or take too long. The extraction rate will increase, and there should be a related taste of over-extraction when drinking, usually accompanied by obvious bitterness, referred to as bitterness and astringent, with an inanition feeling, etc.

 

   │延伸閱讀:為什麼我沖的咖啡澀澀的

    Further reading: Why is my coffee astringent?

 

但為什麼手沖積水,喝起來反而水水的、淡淡的、缺乏甜感等,萃取不足的特性?那有可能那支豆子本身就是淡淡的或是烘焙發展不完整,即使把它沖的很好不積水,應該喝起來也是淡淡的;本來應該會有過萃的情況,卻喝起來像萃取不足,那應該豆子本身不佳、生豆不夠熟成、焙烘發展不夠完整等。

But why pour-over coffee stalling causes coffee watery, tasteless and lacks sweetness, etc., the characteristics of insufficient extraction? It is possible that the bean itself is tasteless or the roasting development is not complete. Even if the coffee is well brewed and does not accumulate water, it would still be tasteless. It should be that the coffee bean itself is not good, the green beans are not mature enough, the roasting development is not complete, etc.

 

好喝的手沖咖啡,可以喝到風味飽滿、層次分明、酸甜感平衡、餘韻綿長。

Delicious pour-over coffee can be tasted with full flavor, distinct structures, balanced sweetness and acidity, and a long aftertaste.

 

JC咖啡幫您預防積水的問題,製作咖啡浸泡包,針對浸泡條件下,調整烘焙參數、磨粉參數,給您輕鬆萃取咖啡的方式;但浸泡咖啡的優點是風味足、缺點即是層次不佳。所以浸泡和濾掛各有優點,適合不同情境。

Justin Coffee helps you prevent the problem of water stalling, makes coffee drip bags, adjusts the roasting parameters and grinding parameters for the brewing conditions, and gives you an easy way to extract coffee. However, the advantages of drip coffee are that the flavor is sufficient, and the disadvantage is that the structure is not good. Therefore, dripping and filtering have their own advantages and are suitable for different situations.

 


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