咖啡的Body：影響因素與比較分析 Coffee Body: Influencing Factors and Comparative Analysis

目錄：
1. 什麼是咖啡的Body
2. 影響咖啡Body的因素
3. 濃度與Body的關係

咖啡的Body也稱為「體質感、口感厚實度」，是咖啡在口中呈現的質地與重量感。當我們品嚐咖啡時，Body影響了我們的味覺體驗，使其呈現出「輕盈如茶」或「厚實如奶油」的不同感受。在杯測中，Body也是評估咖啡品質的重要指標之一。這篇文章將探討影響咖啡Body的關鍵因素，以及如何在同樣的沖煮條件下比較不同豆子的Body差異。
The "body" of coffee refers to its texture and weight in the mouth. When we drink coffee, body affects our taste experience. It determines whether a coffee feels "light like tea" or "rich like cream." In coffee cupping, body is a key factor in evaluating quality. This article explores the main factors influencing coffee body and how different beans compare under the same brewing conditions.

什麼是咖啡的Body

What Is Coffee Body?

Body是指咖啡液在口腔內的體脂感，與濃度(TDS，Total Dissolved Solids)不同。即使兩杯咖啡的濃度相同，Body也可能有很大差異。例如，法式濾壓壺因為含有較多的懸浮微粒與油脂，通常比濾紙式的手沖咖啡有更厚重的Body。而即便是手沖咖啡，不同品種或處理法的豆子，在相同沖煮條件下，Body也可能有所不同。
Coffee body describes the tactile sensation of the liquid in the mouth and is different from total dissolved solids (TDS). Even if two cups of coffee have the same concentration, their body may differ significantly. For example, French press coffee has more suspended particles and oils, resulting in a heavier body compared to pour-over coffee filtered through paper. Even among pour-over coffees, different bean varieties and processing methods can produce varying body levels under the same brewing conditions.

當我們在專業杯測中使用相同的焙度、研磨度、水溫和萃取方式，所有影響萃取的變數都被標準化，這時候感受到的Body差異，就來自於咖啡豆本身的特性。這意味著某些豆子天生就具有較厚重的Body，而有些則較輕盈。那麼，究竟是哪些因素影響了咖啡的Body呢？
When professional coffee cupping is conducted with standardized roast levels, grind sizes, water temperatures, and extraction methods, the differences in body come solely from the beans themselves. Some beans naturally have a heavier body, while others are lighter. So, what factors influence coffee body?

影響咖啡Body的因素

Factors Affecting Coffee Body

1. 咖啡品種(Variety)
不同品種的咖啡豆，在細胞結構、糖分、油脂與蛋白質含量上有所不同，這些成分影響了Body的口感厚重程度。例如：

• 波旁(Bourbon)：通常比藝妓(Geisha)有更飽滿的Body，口感圓潤且滑順。
• 藝妓(Geisha)：以乾淨、明亮的風味著稱，Body相對輕盈細膩。
• SL28 & SL34(肯亞品種)：常帶有果汁感的Body，滑順但不厚重。
• 羅布斯塔(Robusta)：含有較高的蛋白質和纖維，使Body比阿拉比卡(Arabica)更厚重，甚至帶有「濃稠」的質感。

1. Coffee Variety (Varietal)

Different coffee varieties have distinct cellular structures, sugar content, oil levels, and protein composition, all of which affect body:

• Bourbon: Typically fuller-bodied and smoother than Geisha.
• Geisha: Known for its clean and bright flavors, with a lighter, more delicate body.
• SL28 & SL34 (Kenyan varieties): Often exhibit a "juicy" body—smooth but not heavy.
• Robusta: Higher protein and fiber content give it a mellow, almost syrupy body compared to Arabica.

2. 咖啡的生長環境(Terroir & Climate)
咖啡的生長環境，包括海拔、氣候、土壤養分等，會影響豆子的細胞結構與可溶性物質含量，進而改變Body的厚度：

• 高海拔(>1,500m)：由於低溫導致生長緩慢，豆子細胞密度較高，風味層次較豐富，帶來較濃郁的Body。
• 低海拔(<1,000m)：豆子生長較快，結構較鬆散，沖煮時可溶性物質較少，因此Body可能較輕盈。
• 火山土壤(如衣索比亞、哥斯大黎加)：富含礦物質，影響豆子的可溶性物質含量，可能使Body更豐滿。

2. Growing Environment (Terroir & Climate)

Environmental factors such as altitude, climate, and soil nutrients influence bean structure and soluble content, affecting body:

• High altitude (>1,500m): Slower growth leads to denser beans with richer flavor structures and a fuller body.
• Low altitude (<1,000m): Faster growth results in looser bean structures, leading to a lighter body because of less soluble content.
• Volcanic soil (e.g., Ethiopia, Costa Rica): Mineral-rich soils contribute to more soluble compounds, enhancing body.

3. 咖啡處理法(Processing Method)
咖啡的處理方式會影響豆子內部的可溶性物質，進而影響Body：

• 日曬處理(Natural Process)：保留較多的果膠與糖分，使咖啡的Body較厚重，甚至帶有「黏稠感」。
• 水洗處理(Washed Process)：去除了果肉與果膠，使咖啡口感較乾淨，Body較輕盈。
• 蜜處理(Honey Process)：介於日曬與水洗之間，根據果膠保留的程度，Body可能較圓潤或黏稠。

舉例來說，衣索比亞水洗豆常呈現輕盈、茶感明顯的Body，而巴西日曬豆則通常較為厚重、滑順。

3. Processing Method

Coffee processing method affects the amount of soluble material in beans, impacting body:

• Natural process: Retains more sugars and pectin, creating a heavier, syrupy body.
• Washed process: Removes pulp and mucilage, resulting in a cleaner taste and lighter body.
• Honey process: Intermediate between natural and washed; depending on mucilage retention, the body may feel rounder or stickier.

For example, washed Ethiopian coffee often has a light, tea-like body, while natural Brazilian coffee tends to be richer and smoother.

4. 咖啡豆內部的可溶性物質(Soluble Compounds)
咖啡的Body主要來自於油脂、蛋白質、多醣體、纖維等可溶性物質，這些成分的多寡影響了咖啡在口中的觸感：

• 脂質含量高的豆子：萃取後Body較厚重，如巴西豆、蘇門答臘豆。
• 含較多可溶性纖維和多醣體的豆子：萃取後可能有更「滑順」、「果汁感」的Body，如肯亞豆。

這也是為什麼即使同樣是阿拉比卡豆，來自不同產地、不同品種的豆子，仍然可能呈現出不同的Body。

4. Soluble Compounds in Coffee Beans

The body of coffee mainly comes from soluble substances such as oils, proteins, polysaccharides, and fibers. The amount of these components affects the mouthfeel of the coffee:

• Beans with high lipid content: These result in a thicker, heavier body after extraction, such as Brazilian and Sumatran beans.
• Beans rich in soluble fiber and polysaccharides: These may produce a smoother, more "juicy" body after extraction, such as Kenyan beans.

This is why, even though all are Arabica beans, coffee from different origins and varieties can still exhibit distinct body characteristics.

濃度與Body的關係

Body vs. Concentration (TDS)

雖然濃度(TDS)影響咖啡的口感，但濃度與Body並不完全相等。提高TDS(如增加粉水比、細研磨、延長萃取時間)可以讓咖啡的感覺更濃郁，但如果缺乏油脂與膠質，口感可能只是「濃」而不是「厚」。就像脫脂奶與全脂奶即使濃度相同，全脂奶的Body仍然更飽滿。
While TDS affects perceived strength, it doesn’t directly determine body. Increasing TDS (e.g., adjusting coffee-water ratio, grind size, or extraction time) can make coffee taste stronger, but without enough oils and gelatinous compounds, it may feel "intense" rather than "thick." For example, skim milk and whole milk can have the same concentration, but whole milk has a fuller body due to its fat content.

在杯測時，我們無法透過「堆疊濃度」來改變豆子的天生Body，而是應該透過對比不同豆子的Body來理解其本質特性。
During cupping, we cannot alter a coffee bean's natural body by simply increasing concentration. Instead, we should understand its inherent characteristics by comparing the body of different beans.

當所有沖煮變數統一時，咖啡的Body差異來自於豆子本身的特性，這與：咖啡品種(Variety)、生長環境(Terroir)、處理法(Processing)、豆子內部的可溶性物質(Soluble Compounds)等密切相關。在杯測時，Body是辨識咖啡特性的重要指標，不同產地、不同品種、不同處理法的豆子，即使在相同條件下萃取，仍可能有明顯的Body差異。透過理解Body，我們可以更深入探索咖啡的層次感，找到最適合自己口味的咖啡豆。
When all brewing variables are kept consistent, the differences in body come from the beans themselves. This is closely related to factors such as variety, terroir, processing method, and soluble compounds within the beans. In cupping, body serves as a key indicator for identifying a coffee’s unique traits. Even under identical extraction conditions, beans from different origins, varieties, and processing methods can exhibit distinct body characteristics.

By understanding body, we can delve deeper into coffee’s complexity and discover the beans that best match our personal taste preferences.

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