咖啡玩家必學,養豆及醒豆 Coffee Lovers must learn: Coffee bean aging and decanting

買新鮮烘焙咖啡常聽店家說:「豆子養個幾天比較好喝喔」。養豆、醒豆,這兩個字聽起來好像一樣,又好像不一樣,醒豆又是什麼呢?總之是讓咖啡更好喝的眉角喔。

When buying freshly roasted coffee, we often hear the shopkeeper say: “The beans taste better after a few days.” Coffee bean aging and decanting, these two sound the same, but they seem to be different. What is decanting? In short, it is the tip that make coffee taste better.

 

「養豆」是慢慢把咖啡香氣養出來

“Aging” is to slowly raise the aroma of coffee.

 

剛烘焙好的咖啡豆,會產生大量的二氧化碳及氣體,二氧化碳不利於熱水萃取可溶性物質,經過約3-5天的養豆過程,二氧化碳會慢慢排放出來;氣體釋放的同時,芳香物質與油脂會進行融合,保存在咖啡豆細胞壁裏的咖啡油中,讓芳香物質更容易透過沖煮被萃取出來。

Freshly roasted coffee beans will produce a large amount of carbon dioxide and gas. Carbon dioxide is not conducive to the extraction of soluble substances by hot water. After about 3-5 days of aging, carbon dioxide will be released slowly. While the gas is released, aromatic substances and the fat will be fused and stored in the coffee oil in the cell wall of the coffee bean, making it easier for the aromatic substances to be extracted through brewing.

 

「醒豆」是快速讓咖啡排氣

“Decanting” is to quickly let the coffee exhaust

 

若等不及慢慢養豆而想馬上飲用,則可透過讓咖啡快速排氣的方式,增加咖啡與空氣的接觸面積。可在沖煮前先磨粉等待,大約等3~5分鐘左右,再沖煮。一克的咖啡豆大約有8~9顆豆子(以 衣索比亞 西達摩 班莎 橘光舞妓 G1 蜜處理 為例),但經研磨成手沖顆粒後,每一克大約有700個顆粒,如此與空氣接觸的面積即增加了非常多倍。

If you can’t wait for beans to age slowly and want to drink immediately, you can increase the contact area between coffee and air by letting the coffee release gas quickly. You can grind the powder before brewing and wait for about 3 to 5 minutes before brewing. There are about 8~9 beans in one gram of coffee (take Ethiopia Sidamo Bensa Bombe Tadisa G1 Passion Honey as an example), but after being ground into pour-over brewing granules, there are about 700 granules per gram. In this way, the area in contact with the air is increased many times.

 

如同醒酒,其實就是讓酒與空氣接觸。隨著酒與空氣的接觸面積及時間增加,加速葡萄酒中香氣綻放,也讓單寧軟化,創造柔順的口感。

Just like wine decanting, it is actually letting the wine come into contact with the air. As the contact area and time between the wine and the air increase, the aroma of the wine will be accelerated, and the tannins will be softened, creating a smooth mouthfeel.

 

│延伸閱讀:手沖咖啡為何會有泡泡?

│Further reading: Why do pour-over coffee have bubbles?

雖然可以用減少二氧化碳以增加咖啡粉與水的接觸,增加萃取率;但因為香氣還在慢慢轉化中,所以最好喝的狀態,建議還是等養豆過後比較好喝,JC咖啡的養豆建議是烘豆日後3~5日。如果養豆等不及,又不知要醒豆多久,簡單來說,醒豆時間與養豆時間成反比,養豆時間愈足、愈不需要醒豆。找到豆子最佳沖泡時間,可以感受到明顯的香氣層次,享用一杯風味飽滿的好咖啡。

Although we can increase the extraction rate by reducing carbon dioxide to increase the contact between coffee powder and water, but because the aroma is still slowly transforming, so the best drinking state is to wait until the beans are aged to taste better. Justin Coffee’s aging recommendation is 3 to 5 days after the day of roasting. If you can’t wait beans to age and don’t know how long you need to decant them, aging is inversely proportional to decanting. The longer the time to age, the less need to decant. Find the best brewing time of beans, you can feel the obvious aroma level, and enjoy a good cup of full-flavored coffee.

 


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