過濾不等於萃取 Filtration is not the same as extraction
咖啡的 萃取 在熱水停滯與咖啡粉接觸時,讓可溶性物質釋出。所以過濾太快易萃取不足;停滯太久易過萃。
Extraction of coffee is soluble substances are released when hot water stagnates and contacts with coffee powder. Therefore, if the filter is too fast, it is easy to under-extract; if it is stagnant for too long, it is easy to over-extract.
因此小孔徑的濾杯因流速慢,注水後易停滯在濾杯中,並以較慢流速過濾,萃取率高,滋味相對穩定,但停滯過久易過萃;而孔徑越大則相反,雖過濾太快、易萃取不足,但掌握的好可帶有較佳的層次感。
Therefore, due to the slow flow rate of the filter cup with small pore size, it is easy to stagnate in the filter cup after filling water and filter at a slow flow rate. Therefore, the extraction rate is high, and the taste is rather stable. If the filter is too fast, it is easy to under-extract, but if you master it well, you can have better structures.
試著調整流速、熱水與咖啡粉的接觸時間,感受不同萃取率的風味與口感吧。
Try to adjust the flow rate, the contact time of hot water and coffee powder, and feel the flavor and taste of different extraction rates.
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