咖啡豆預先磨粉真的那麼不好嗎 Is Pre-Ground Coffee Really Not Good?
目錄
1. 咖啡豆為什麼要磨粉？
2. 研磨咖啡後多少時間內要沖煮呢？
3. 咖啡粉保存
要沖煮出香氣豐富飽滿的精品咖啡，其中一項基本要素就是「咖啡豆新鮮現磨」，但使用預先磨好的咖啡粉好方便，不需購買磨豆機，只要有一壺熱水就可以立即沖煮超方便。預先研磨的咖啡粉會造成什麼大影響嗎？
One of the fundamental elements for brewing a rich and flavorful specialty coffee is freshly grinding coffee beans. But using pre-ground coffee is extremely convenient. It eliminates the need for a coffee grinder, allowing you to brew a cup of coffee with just a kettle. But what impact does pre-ground coffee have?
咖啡豆為什麼要磨粉？
咖啡豆是由數百萬個細胞組成的多孔體，每個孔洞大小約為50-70μm(微米)，咖啡風味來自可溶性物質，即存在這些孔洞中。水從可接觸的孔洞中萃取可溶性物質，經過研磨的咖啡豆，增加了水可以進入的孔洞數量。最近有研究顯示，水只能從表面滲透到100μm(微米)的深度。從顆粒數量來說，每1公克約有7~8顆咖啡豆，經過研磨的手沖咖啡粉、每1公克約有700個顆粒；也就是說，經過研磨後水接觸咖啡的面積約增加了100倍，能有效地萃取咖啡中的可溶性物質至咖啡杯中。
Why Grind Coffee Beans?
Coffee beans are composed of millions of porous cells, with each cell having a diameter of about 50-70μm (micrometers). The flavors in coffee come from soluble compounds that reside within these cells. Grinding the coffee beans increases the number of accessible cells, as each ground coffee particle exposes multiple cells. Recent research suggests that water can penetrate to a depth of only about 100μm. In terms of particle count, there are approximately 7-8 coffee beans per gram, but pre-ground hand drip coffee can have around 700 particles per gram. In other words, grinding coffee increases the surface area that water can access by about 100 times, allowing for the effective extraction of soluble compounds into the coffee cup.
建議是在20分鐘內要把研磨咖啡粉進行沖煮，因為風味會隨著時間而飄散，經過研磨後接觸空氣的咖啡面積也快速放大；特別是比較輕柔細緻的風味，像是花香類的風味會容易飄散，最不容易飄散的是比較沉重的風味，像是焦糖香或烘焙味。喝精品咖啡最在意的就是各種豐富的香氣，所以要儘快把香氣沖入杯中好好品嚐。在國際杯測準則中：「咖啡豆樣品在杯測之前才研磨並且於15分鐘內注入熱水。若是不可能的話，也要將磨好的咖啡樣品蓋上蓋子，並於30分鐘中之內注入熱水。」
How Soon Should You Brew Ground Coffee After Grinding?
It's recommended to brew ground coffee within 20 minutes after grinding. This is because the coffee's flavors will begin to dissipate with time, and the surface area of the coffee that's exposed to the air rapidly expands after grinding. Delicate and nuanced flavors, like floral notes, are especially prone to dissipating. The slowest to fade are typically heavier flavors like caramel or roasted notes. When it comes to specialty coffee, the emphasis is on enjoying a diverse range of rich aromas, so it's essential to brew the aromas into your cup as soon as possible. In international cupping standards, it's specified that “coffee samples must be ground just before cupping and have hot water poured within 15 minutes. If that's not possible, the ground coffee should be covered and have hot water poured within 30 minutes.”
如果能將研磨咖啡粉密封好，可以延長香氣的時間，但一但將密封包裝拆開時，香氣就開始飄散，所以我們不建議購買咖啡時請我們預先研磨咖啡粉，就是因為上述的原因。但如果情況實在不方便，還是要請我們先幫忙磨粉，我們還是會幫忙磨粉，因為我們知道至少比大賣場的咖啡粉好上太多。
Sealing ground coffee can extend the lifespan of its aroma. However, once the sealed packaging is opened, the aroma starts to disperse. This is why we don't recommend purchasing pre-ground coffee from us for the reasons mentioned. But if circumstances make it inconvenient, and you still want us to grind the coffee, we will do it. We understand that this is still far better than what you'd typically get from a supermarket.
雖然每個人對手沖咖啡的閾值感受不一樣，這也是其中有趣之處；JC咖啡的精神，是找出每一支咖啡最適合的風味輪廓，在甜感與平衡的基礎下，把每一個寶貴的香氣都收起來，讓大家自己好好享受一杯美好的咖啡。
Every individual has a different threshold for sensing nuances in pour-over coffee, which makes the process fascinating. The essence of Justin Coffee is to identify the most suitable flavor profile for each coffee, emphasizing sweetness and balance. We aim to preserve every precious aroma, allowing everyone to savor a great cup of coffee.
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➤ 專業烘焙帶出咖啡多元又豐沛的個性
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➤ 單一莊園咖啡 具風味、層次佳
✔ Stick to fresh roasting ✔ Stick to sieving and roasting ✔ Stick to estate coffee
➤ Professional roasting brings out the diverse and rich personality of coffee
➤ CQI Q Grader coffee quality appraisers, personally cupping and evaluate, check every cup of coffee for you
➤ Single-origin coffee with good flavor and structures
