養豆 The Coffee Aging Process

 

養豆 -咖啡豆在烘焙過程中,會轉換出大量氣體,其中沒味道卻又重要的,就是二氧化碳。我們常以為剛烘好的咖啡豆馬上沖煮,可以得到最新鮮又完整的風味,但在沖煮時卻發現味道沒有想像中的好,甚至懷疑起自己的沖煮技術。

Bean aging refers to the period after coffee beans have been roasted. During the roasting process, coffee beans release a significant amount of gas, with one of the most important gases being carbon dioxide. We often assume that freshly roasted coffee beans can be brewed immediately to obtain the freshest and most complete flavors. However, when we actually brew the coffee, we may find that the taste is not as good as expected, causing us to question our brewing skills.

 

其實剛烘好的咖啡豆,當熱水碰到咖啡粉時,會遇到正在排放大量二氧化碳、造成高阻抗的情況,熱水無法均勻進入咖啡粉中,造成萃取不均勻,會有著明顯的苦味及酸度,沒有完整萃取下的圓潤甜美。

In reality, freshly roasted coffee beans emit a large amount of carbon dioxide. When hot water comes into contact with the coffee grounds, it encounters high resistance due to the ongoing release of carbon dioxide. This prevents the hot water from evenly penetrating the coffee grounds, resulting in uneven extraction and noticeable bitterness and acidity, without the rounded sweetness that comes from complete extraction.

 

養豆時間和烘焙設定有關,基本上大約在烘焙後3~5天,會是最佳風味的開始,我們可以用同樣沖煮參數,品嚐每天咖啡風味的變化,相當有趣。

The aging time of the beans depends on the roasting profile, but generally, the optimal flavor development begins around 3 to 5 days after roasting. During this time, it can be fascinating to use the same brewing parameters and taste the changing flavors of the coffee each day.

 


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