濾掛沖好久！為什麼 Why drip coffee is stalling?
目錄：
1. 淺焙濾掛流速較慢，適合手沖咖啡的萃取時間
2. 淺焙濾掛與萃取率
當沖濾掛沖到懷疑人生，是什麼樣的狀況。。。沖泡淺焙的莊園濾掛咖啡，相較於深焙濾掛，有時會遇到時間較久的狀況，沖著沖著時間過了好久，原因是什麼？怎麼破解呢？為了花果香四溢的莊園咖啡，值得了解。
Sometimes drip coffee stalling will make you doubt life… Comparing with dark-roasted filter coffee, when brewing light-roasted estate drip coffee, sometimes it takes a long time to brew. Why is that? How to solve it? It is worth finding out for a cup of coffee full of floral and fruity aromas.
淺焙濾掛流速較慢，適合手沖咖啡的萃取時間
平常買深焙濾掛的人，沖淺焙濾掛時會覺得流的好慢，其實適合手沖咖啡的萃取時間，大約是2分30秒，而深焙濾掛很容易在1分30秒就流完了；這是以10克濾掛、用180克熱水來沖的情況。淺焙的流速會比深焙慢，因為深焙咖啡的細胞壁質地較鬆、失水較多、吸水率較高、排氣旺盛、粉層受水易膨脹、咖啡粉易浮在表面，流速較快。相反的，淺焙流速較慢。People who are used to dark roast drip coffee will feel that the flow is very slow when brewing light roast drip coffee. In fact, the extraction time suitable for pour-over coffee is about 2 minutes and 30 seconds, while the dark roast drip coffee can easily be 1 minute and 30 seconds for 10g of coffee and 180g of hot water. The flow rate of light roast will be slower than that of dark roast. It’s because the cell wall texture of dark roast coffee is looser; the water absorption rate is higher; the exhaust gas is strong; the powder layer is easily swelled by water; the coffee powder is easy to float on the surface, thus the flow rate is higher and quick. On the contrast, light roast has a slower flow rate.
淺焙濾掛與萃取率
以萃取率來說，以同樣水溫及時間，淺焙咖啡的萃取率較深焙來的低，要增加淺焙的萃取率，會增加時間，以及研磨顆粒較細一點，以增加萃取率。如果要減少萃取時間，可以用更高的水溫，例如95度~100度來萃取淺焙濾掛，可以減少萃取時間；只是花香果香容易在高水溫下就消散而去，較留不住在咖啡萃取液中。In terms of extraction rate, with the same water temperature and time, the extraction rate of light roast coffee is lower than that of dark roast coffee. In order to increase the extraction rate of light roasted coffee, we need to increase the brewing time and use finer grinding size. If you want to reduce the extraction time, you can use a higher water temperature, such as 95 degrees to 100 degrees to extract the light roast drip coffee. It is just that the floral and fruity aroma is easily dissipated at high water temperature, and it is less likely to remain in brewed coffee.
流速快慢和咖啡好喝與否不是直接關係，有許多方式可以改變流速，下次試著變化沖泡方式，讓每杯手沖咖啡值得細細品味。The speed of the flow rate is not directly related to whether the coffee tastes good or not. There are many ways to change the flow rate. Try changing the brewing method next time, so that each cup of pour-over coffee is worth savoring.
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