淺焙咖啡萃取 Light-Roasted Coffee Extraction
目錄：
1. 淺焙咖啡萃取
2. 議淺焙咖啡採用８９℃以上的熱水
淺焙咖啡萃取
通常遇到熱水後，膨脹鼓起的情況不會太好，這個不是不新鮮，而是淺烘焙的豆子質地比較緊密；且一般做淺焙的豆子會是比較高級的精品豆，是來自高海拔產區，質地相對比較硬
Usually after encountering hot water, the swelling is not very obvious. This is not because the coffee is not fresh, but the texture of light-roasted beans is relatively tight. Generally, light-roasted coffee is relatively high-end products, which are from high-altitude producing areas and the texture is relatively hard.
議淺焙咖啡採用８９℃以上的熱水
此外，淺焙豆子磨粉後所含二氧化碳氣體少，不容易吸水膨脹，沖煮期間容易沉下去，這樣的情況會影響到萃取的流速，所以通常建議淺焙咖啡採用８９℃以上的熱水，且控制水柱小一點，並讓萃取過程流順一點，這樣比較容易在不過度萃取的情況下，沖出豐富的咖啡風味。
In addition, light-roasted coffee contains less carbon dioxide gas after grinding, which is not easy to absorb water and expand, and tend to sink during brewing. This situation will affect the extraction flow rate, so it is generally recommended to use hot water above 89°C for light-roasted coffee. And control the water stream to be smaller, and make the extraction process smoother, so that it is easier to brew rich coffee flavor without over-extraction.
│延伸閱讀：手沖咖啡黃金比例
│Futher reading：Perfect Pour-Over Coffee Golden Ratio
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