想品飲更多咖啡的地域風味,可以這樣沖 To Taste the Regional Flavor of Coffee, You Can Brew It This Way

 

每支咖啡的獨特風味,來自產區的「天、地、人」三者所孕育,也就是所謂的地域風味。精品咖啡的特色也在此。跟著我們這樣沖,感受咖啡的風土洗禮。

The unique flavor of each coffee comes from the three elements of "terroir," which includes the environment, earth, and people. This is also known as regional flavor and is what sets specialty coffee apart. Follow our brewing method and experience the unique taste of coffee.

 

在咖啡風味描述中,簡易分為二大類,其一為咖啡本質上的風味,其二為烘焙的風味。而在烘焙上有二大類反應,其一為梅納反應,其二為焦糖化反應。

In terms of coffee flavor, it can be divided into two categories: inherent flavor and roast flavor. Roast flavor can be further categorized into two types: Maillard reaction and caramelization.

 

以咖啡本質上的風味來說,咖啡都需要經過烘焙才有風味,比較多是因梅納反應所帶來的風味,適當的烘焙加上適當的萃取,可以比較容易品飲到咖啡本質上的風味,也就是所謂的地域風味,影響地域風味的主要因素為: 豆種、土壤、雨量、海拔、日夜溫差、緯度、洋流、日照、遮蔭樹、採收期、處理法等,簡稱為天地人所帶來的產區因素,這些因素的不同,都會讓最後品飲到的咖啡在細節上不一樣。花香、果香、堅果香,都是這類的風味輪廓。

In terms of inherent flavor, coffee needs to be roasted to develop its flavor. The Maillard reaction is the main contributor to this flavor, and with proper roasting and extraction, you can easily taste the inherent flavor of the coffee, also known as regional flavor. The factors that affect regional flavor include bean variety, soil, rainfall, altitude, temperature difference between day and night, latitude, ocean currents, sunshine, shading trees, harvest time, and processing methods. These factors contribute to the terroir of the production area, and the differences among them lead to variations in the final flavor of the coffee. Floral, fruity, and nutty flavors are some of the flavor profiles that fall under this category.

 

以烘焙相關的風味來說,比較多是指焦糖化反應後段所帶來的風味。焦糖香、烘烤味、煙燻味等,是這裏講的風味輪廓。在烘焙上,會先出現梅納反應,再出現焦糖化反應,但沒辦法切割的很分明,是因為有梅納反應的過程中,焦糖化反應也慢慢開始了;而焦糖化反應開始時、梅納反應也持續進行中。所以這裏指的是烘焙後段所產生的相關風味。

Roast flavor, on the other hand, refers to the flavors that arise from the caramelization reaction during the later stages of roasting. Flavors such as caramel, roasted, and smoky fall under this category. The Maillard reaction occurs first, followed by the caramelization reaction during roasting, but the two processes overlap and are difficult to distinguish. The roast flavor referred to here is the flavor that arises during the later stages of roasting.

 

喝咖啡久了,會比較想品飲咖啡純粹的地域風味,而不是那重實沉厚的烘焙風味。我們發現在萃取上也有相對應的方法,簡單來說,萃取咖啡全貌的前段多一點,有比較多地域風味;萃取咖啡全貌的後段多一點,有比較多烘焙風味。所以降低萃取率、降低粉水比、獲得相同濃度、在較少咖啡液下、品飲更多咖啡本身的地域風味。

After drinking coffee for a while, you may want to taste the pure regional flavor of coffee rather than the heavy roast flavor. We found that there are corresponding brewing methods to achieve this. Simply put, if you extract the beginning of a full extraction of coffee for a longer time, you get more regional flavors, while if you extract the end of a full extraction of coffee for a longer time, you get more roasting flavors. Therefore, reducing the extraction rate, reducing the powder-water ratio, and using a smaller amount of coffee liquid can help you taste more of the inherent regional flavor of coffee.

 

以「巴拿馬 極光莊園 藝妓 水洗」來手沖
風味描述為:野薑花 柑橘 葡萄 水果汁 酸質明亮圓潤 果汁感佳 Body扎實 柳橙汁尾韻綿長

For example, if we use "Panama Finca la Aurora Geisha Washed" for pour-over coffee, the flavor profile is wild ginger flower, citrus, grape, fruit juice, bright acidity, mellow, juicy, full-bodied, and a lingering finish of orange juice.

 

地域風味版
熱水80度,粉水比1:12 (以20克咖啡,注入240克熱水)
總時間2分30秒,研磨刻度相同,注水盡量不攪動
喝起來: 野薑花 葡萄果汁juicy感 酸甜明亮活潑 比較立體 尾韻柳橙汁綿長

Regional flavor version:

Hot water at 80℃, a coffee-to-water ratio of 1:12 (using 20g of coffee, pouring 240g of hot water).
Total brew time is 2 minutes and 30 seconds, using the same grind size and avoiding stir the water.

This method brings out the flavor of wild ginger flowers, citrus, grapes, fruit juice, bright acidity, mellowness, juicy, full-bodied, and a lingering finish of orange juice.

 

正常風味版
熱水90度,粉水比1:15,以20克咖啡,萃出300克咖啡液
時間2分30秒,研磨刻度相同,注水正常攪動
喝起來: 柑橘 桃 厚實回甘 比較不立體 尾韻橘皮綿長

Normal flavor version:

Using 20g of coffee and a 1:15 coffee-to-water ratio with water at 90℃, 300g of coffee is extracted in 2 minutes and 30 seconds. The grind size is consistent and the water is stirred normally. When tasted, it has notes of citrus, peach, a mellow and sweet aftertaste, but with less depth. The finish is long with a hint of orange peel.

 

以風味描述更豐富的豆子來強化地域風味版手沖,可以得到更不一樣的品飲體驗~

Using beans with richer flavor descriptions can enhance the regional flavor of pour-over coffee, resulting in a unique tasting experience.

 


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