咖啡細粉是風味的來源 Fine ground coffee powder is the source of flavors

咖啡在研磨後,除了原先設定的顆粒大小,依然會伴隨著些許細粉與顆粒參雜其中,細粉的多寡端看磨豆機的特性而不同。然而,細粉雖然容易被過度萃取,但細粉也是最能被完整萃取的部份。 

 

After the coffee is ground, in addition to the originally set grind size, there will still be some fine powder and coarse powder mixed with it. The amount of fine powder depends on the grinder. However, although fine powder is easy to over-extraction, also is the part that can be most fully extracted.

 

此圖呈現某手搖磨豆機研磨後的咖啡粉,過篩後分離出的細粉與顆粒,不同的磨豆機產生的細粉量不同。

 

This picture shows the coffee powder after grinding by a hand grinder. The fine powder and coarse powder are separated after sieving. Different grinders produce different amounts of fine powder.

 


如果我們想避免過萃,而篩掉細粉並捨棄它,這杯咖啡就容易偏薄、不易厚實。為了要加強厚實度,通常會透過減少粉水比調整,比如用1:10來萃取咖啡,試著讓咖啡喝起來厚實,而不是一般常用的1:15,但這樣透過減少加水量來調整厚實感的方式,咖啡就變小杯,也浪費了咖啡粉。如何依然維持1:15的粉水比,並且保留厚實感呢? 

 

If we want to avoid over-extraction and sift out and discard the fine powder, the coffee tends to be thin and less mellow. In order to enhance the mellowness, it is usually adjusted by reducing the powder to water ratio from commonly used 1:15 to 1:10 to extract the coffee. However, by reducing the amount of water added to adjust the mellowness, the coffee becomes smaller potion, and the coffee powder is wasted. How to maintain the powder to water ratio of 1:15 and retain the mellowness?



如果我們保留細粉,一起萃取它,會發現除了厚實感加強之外,風味整個飽滿起來。在控制得宜之下,咖啡風味飽滿、層次感也豐富分明。

 

If we keep the fine powder and extract it together, we will find that the flavor fully enhanced, and mellowness increased. Under proper control, the coffee is full of flavor, also rich and structured.



據研究,水只能從表面滲透到100μm(微米)的深度,而手沖咖啡慣用的顆粒是多大呢?一般約為900μm(微米);想像一下,高度900μm(微米)的上下左右各100μm(微米)有被水滲透到並萃取可溶性物質,那每一顆粒的中心、有很大一部份是沒被萃取到。那細粉相對較小顆粒,是不是較容易被萃取完整,帶出較飽滿的風味呢。

 

According to research, water can only penetrate to a depth of 100 μm (microns) from the surface, and how big are the coffee bean particles used for pour-over coffee? Generally, it’s about 900μm (microns), so please imagining that 100μm (microns) on the top, bottom, left and right of the height of 900μm (microns) are penetrated by water and extract soluble substances, then the center of each particle, a large part is not extracted. The fine powder is relatively small, isn’t it easier to be extracted completely and bring out a full flavor?

 


咖啡細粉是風味的來源,有些人篩粉與否都可以沖咖啡,如何善用細粉且不過萃,就能提升整杯咖啡的風味。若想嘗試看看,可將過篩後的細粉,在沖煮的中段加入,也許會發現愛上這個有點麻煩但讓咖啡更香醇美味的小動作喔。

 

Coffee fine powder is the source of flavor. Some people can brew coffee with or without sifting. How to make good use of fine powder without over-extracting can enhance the flavor of the whole cup of coffee. If you want to try it out, you can add the sifted fine powder in the middle of the brewing process. You may find that you fall in love with this little trick that makes coffee more fragrant and delicious.

 

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

 


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