茶可以回沖,那咖啡可以嗎?Tea Is Resteepable. How about Coffee?

 

沖過的咖啡渣丟掉好浪費,感覺還可以再沖一杯。聽到朋友這樣說,趕快阻止,為什麼呢?茶不是可以回沖,難道咖啡就不行嗎?

It's a waste to throw away the brewed coffee grounds, and maybe brew another cup. When you hear your friend say this, stop it quickly, why? Tea is resteepable, why not coffee?

 

這要從二個部份來說:對濃度的需求不同、萃取的方式不同。

This depends on two parts: different requirements for concentration and different extraction methods.

 

對濃度的需求不同

Different Requirements for Concentration

 

濃度會以ppm為單位,它表示在1升水中溶解的總溶解固體的毫克數(mg/l)。一杯高山紅茶的品飲濃度約為200ppm,即有美味適口的感受;濃一點的紅茶也不超過500ppm。而一杯好喝的咖啡濃度約為12000ppm,即金杯理論的濃度1.15%~1.35%中間的1.2%,換算為ppm即為12000ppm。(1ppm = 0.0001%)

Concentrations will be given in ppm, which represents milligrams of total dissolved solids (mg/l) dissolved in 1 liter of water. The drinking concentration of a cup of high mountain tea is about 200ppm, which means that it has a delicious and palatable feeling; the stronger black tea does not exceed 500ppm. The concentration of a good cup of coffee is about 12,000ppm, which is 1.2% of the golden cup theoretical concentration of 1.15% to 1.35%. Converted to ppm, it is 12,000ppm. (1ppm = 0.0001%)

 

雖然二者可被萃取的可溶性物質差不多,咖啡可以被萃取的可溶性物質約占30%,茶葉之水溶性物質大約佔乾燥後茶葉重量的25-35%。但因為二者對濃度的需求不同,咖啡會需要一次沖煮到位,才會覺得咖啡好喝;而茶可以分次沖泡,多達4~6次不等,即有美味的濃度需求。

Although the soluble substances that can be extracted from these two are similar, the soluble substances that can be extracted from coffee account for about 30%, and the water-soluble substances of tea leaves account for about 25-35% of the weight of dried tea leaves. However, because the two have different requirements for concentration, coffee will need to be brewed at one time to be a good coffee; while tea can be brewed in several times, ranging from 4 to 6 times to meet the delicious concentration requirement.

 

萃取的方式不同

Different Extraction Methods

 

咖啡為了一次沖煮到位,會研磨成細顆粒,接觸熱水的總表面積變大、可快速釋放出可溶性物質。而茶可回沖的是茶葉,而非細粒的茶粉,不論是球狀茶、條狀茶、碎塊茶或螺旋狀茶等,都在熱水浸泡後慢慢展開釋放可溶性物質。

The coffee is ground into fine particles in order to brew it all in one shot, and the total surface area in contact with the hot water is increased, which can quickly release soluble substances. The tea can be resteeped with tea leaves, not fine-grained tea powder. Whether it is spherical tea, bar tea, broken tea or spiral tea, etc., it will slowly expand and release soluble substances after being soaked in hot water.

 

咖啡可溶性物質占30%,而萃取出18%~22%之間才會是美味的咖啡,同樣由金杯理論得知,也就是說剩下的8%(30%-22%=8%)不是美味的部份。即過萃時伴隨的苦、澀感,就是那後面萃取出來的部份。

Coffee soluble substances account for 30%, and only 18% to 22% of coffee is extracted. It is also known from the golden cup theory, that is to say, the remaining 8% (30%-22%=8%) is not tasty portion. That is, the bitterness and astringency associated with over-extraction are the parts that are extracted later.

 

所以如果在沖煮一杯美味的咖啡之後,繼續把咖啡渣拿來二次沖煮,基本上是苦澀且無芳香。如果覺得第二次沖煮也很好喝,那有可能是第一次沖煮時,萃出低於18%的可溶性物質,比如只萃了10%、第二次再萃10%;但萃取率低於18%時,以大部份人來說,喝起來是發展不完全的咖啡。或是其實加了很多水,即使是第二次沖煮應該會苦澀,但因為水很多,被稀釋的不明顯了。這些都不是我們主要在討論追求一杯美味的咖啡。

So if you continue to brew the coffee grounds for a second time after brewing a delicious cup of coffee, it is basically bitter and non-aromatic. If you feel that the second brew is also delicious, it may be that the first brew has extracted less than 18% of soluble substances, such as only 10%, and the second brew is 10%. However, if the extraction rate is lower than 18%, it is not fully brewed coffee for most people. Or by adding a lot of water to the second brew, so even the coffee should be bitter, but because there is a lot of water, the bitterness is not obvious after dilution. None of this is our main discussion about the pursuit of a great cup of coffee.

 

一杯風味飽滿、層次分明、口感濃郁好喝的咖啡,是我們品味的需求,與您共享這杯咖啡的美好。

A cup of coffee with full flavor, distinct structures, rich and delicious flavors is what we pursue, and we will share the beauty of this cup of coffee with you.

 


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