焙度深淺與流速快慢 Roast Degree and Flow Speed

焙度深淺與流速快慢 一般來說,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。

Generally speaking, for dark roasted coffee, it has the following features: looser cell wall texture, water losing easily, higher water absorption, strong gas exhaust, powder layer is easy to expand when water is absorbed, coffee powder is easy to float on the surface, and the flow rate is faster.

 

反之,淺焙咖啡細胞壁質地較緊密、吸水率較低、排氣不旺盛、咖啡粉容易沉入出水孔,流速較慢。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,並對應到淺焙或深焙的風味與口感,讓每杯手沖咖啡值得細細品味。

On the contrary, for light roasted coffee, it has the following features: tighter cell wall texture, lower water absorption rate, less stronger exhaust, the coffee powder is easy to sink into the hole, and slower flow rate. The speed of the water flow rate is not directly related to whether the coffee is delicious or not. There are many ways to change the flow rate and correspond to the flavor and taste of light roast or dark roast, so that every cup of hand-made coffee is worth savoring.

 

中深烘焙的咖啡豆(例如巴西,曼特寧),在沖煮的過程中,咖啡粉浮在水面的時間比較多,水從濾杯流出來的阻力變得更小,為了更好地把控萃取時間,確實是應該使用流速設計比較慢的濾杯

For medium-dark roasted coffee beans (such as Brazil, Mandheling), during the brewing process, the coffee powder spends more time floating on the water surface, and the resistance of water flowing out of the filter cup becomes smaller. To control the extraction time, it is indeed necessary to use a filter cup with a relatively slow flow rate design.

 


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