咖啡沖不好喝?咖啡渣見端倪 Bad coffee? Coffee grounds tells you why

咖啡沖煮完成後,殘留的咖啡渣,可以看看沖煮時萃取均勻度如何,以及是否有通道效應。理想沖煮後之咖啡渣形狀,基本上會呈現良好的對稱、厚薄均勻的粉壁、與濾杯形狀呈現相似的型態,如下圖V60所呈現貼合濾杯的漏斗樣態。能達到此型態代表沖煮水流的流降是穩定而平均,有較高的機率呈現均勻萃取的風味展現。

 

After the coffee is brewed, the residual coffee grounds can be used to see how the extraction balance is during brewing and whether there is a channel effect. The ideal shape of the coffee grounds after brewing will basically show a good symmetry, a wall with an even thickness, and a shape similar to the shape of the filter cup as the V60 cup picture below. Achieving this pattern means that the flow drop of the brewing water is stable and even, and there is a higher chance of showing an evenly extracted flavor.





達到均勻萃取的關鍵
咖啡渣呈現漂亮型態,相當於注入的水流是幾乎等速且穩定的向下流降,也代表沖煮參數與技巧能做到均勻萃取,其過程可由下列幾個關鍵因素控制:

1. 咖啡粉 - 咖啡粉研磨均勻、大小適中、粒徑分佈集中,無過多細粉產生造成堵塞。

2. 悶蒸 - 悶蒸時佈水均勻,確實讓所有咖啡粉同時浸潤同時甦醒。

3. 注水分佈 - 注水時應注意濾杯粉層的厚薄分佈,手沖注水繞圈時, 依厚薄來控制注水量。以錐形濾杯來說,中央粉層較邊緣厚,需給予較多水量;邊緣則給予較少水量,以達均衡萃取。

4. 注水穩定 - 以中央為圓心,穩定繞圈並注意水流需呈垂直注入較佳。

5. 淤積避免 - 邊沖煮邊觀察,若產生淤積狀況時,儘量將底部粉層擾動沖起,讓流降過程順暢一些。

 

The key to achieving evenly extraction

The coffee grounds show a beautiful shape, which is equivalent to the almost constant and steady downward flow of the pouring water. It also means that the brewing parameters and techniques can achieve even extraction. The process can be controlled by the following key factors:

1. Coffee powder - The coffee powder is ground evenly, the size is moderate, the particle size distribution is concentrated, and there is no excessive fine powder to cause clogging.

2. Blooming - The water is evenly distributed during the blooming process, so that all the coffee powder can be soaked and awakened at the same time.

3. Water pouring distribution - When pouring water, pay attention to the thickness distribution of the powder layer of the filter cup. When pouring water by hand, control the water injection amount according to the thickness. For a conical filter bowl, the central powder layer is thicker than the edge, and more water needs to be given; the edge is given less water to achieve a balanced extraction.

4. Stable water pouring – aim the center, draw the circle stably and pay attention to the vertical pouring of water flow.

5. Avoid siltation - Observe while brewing. If siltation occurs, try to disturb the bottom powder layer to make the flow down process smoother.


一杯好喝的咖啡,不是一定有漂亮的粉層,但漂亮的粉層,較有機率達成一杯均勻萃取的咖啡,並能將好喝的風味完整呈現。因此沖煮後的咖啡渣粉層樣態,是我們作為輔助觀察方式,了解沖煮手法與過程是否有可以調整的地方。大家可以嘗試看看,祝大家都能從中獲得新的沖煮心得。

 

A good cup of coffee does not necessarily have a beautiful powder layer, but a beautiful powder layer is more likely to achieve a cup of evenly extracted coffee, and can fully present the delicious flavor. Therefore, the state of the coffee grounds layer after brewing is an auxiliary observation method for us to understand whether the brewing method and process can be adjusted. You can try it out, and I hope everyone can get new brewing experience from it.

 

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

 


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