悶蒸 Blooming

 

悶蒸 對於沖煮的幫助,簡單的說,可以減少萃取偏流、提高 萃取率 、增加萃取均勻度。如果跳過悶蒸,一開始就直接在濾杯中注水,會讓一部份的咖啡粉沒有濕潤到,而水會優先選擇已經濕潤的區域走、而乾燥部份會拒絕水的浸入。

Blooming is helpful for brewing. Simply put, it can reduce extraction bias, increase extraction rate, and increase extraction uniformity. If you skip the blooming and pour water directly into the filter cup at the beginning, a part of the coffee powder will not be wet, and the water will preferentially go to the wet area, while the dry part will reject the immersion of water.

 

最終所有的咖啡粉還是會被水濕潤,但這樣不均勻的濕潤,會使萃取不均勻,風味不佳。所以依據咖啡烘焙度、磨粉粗細度,可依咖啡粉悶蒸的情況,決定悶蒸的時間,約20~30秒不等,每次微調一個參數、品味不同風味、相當有趣。

Eventually all the coffee grounds will still be moistened with water, but this uneven wetting will result in uneven extraction and less flavor. Therefore, the blooming time can be from about 20 to 30 seconds according to the coffee roasting degree, the fineness of the grinding powder and the blooming condition of the coffee powder. It is quite interesting to fine-tune a parameter each time and taste different flavors.

 

│延伸閱讀:手沖咖啡黃金比例
│Futher reading:Perfect Pour-Over Coffee Golden Ratio

 


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