咖啡苦味的祕密：從基因到烘焙手法的影響 The Secret of Coffee Bitterness: From Genetics to Roasting Techniques
目錄：
1. 苦味的基因密碼
2. 苦味對酸甜感受的影響
3. 產區與烘焙手法的影響
4. 如何掌握平衡感？
對於熱愛手沖咖啡的人來說，沖煮一杯完美的咖啡不僅僅是日常享受，更是與朋友和家人分享品味體驗的重要時刻。在這樣的氛圍中，我們經常聊起咖啡風味的細節，從酸甜的平衡到餘韻的變化，甚至是那苦味的微妙層次。苦味，對一些人來說是咖啡靈魂的一部分，為整體風味帶來深度；但對另一些人而言，過度的苦味卻成了破壞平衡的元素。那麼，為什麼有些人對咖啡的苦味特別敏感，而有些人卻覺得完全不礙口呢？最近的一項研究揭開了這背後的祕密，並探討了不同產區和烘焙手法對苦味的影響。
For those who love pour-over coffee, brewing a perfect cup is more than just a daily pleasure—it’s an opportunity to share a refined taste experience with friends and family. In these moments, we often discuss the intricate details of coffee flavors, from the balance of acidity and sweetness to the complexity of aftertaste, and even the subtle structures of bitterness. Bitterness, for some, is the soul of coffee, adding depth to its overall profile; yet for others, excessive bitterness disrupts the balance. Why do some people find coffee’s bitterness particularly intense, while others barely notice it? A recent study has uncovered the mystery behind this phenomenon and explored how different coffee origins and roasting techniques influence bitterness.
苦味的基因密碼
The Genetic Code of Bitterness
根據德國慕尼黑工業大學的最新研究，咖啡苦味的來源其實遠不只是咖啡因。研究團隊在阿拉比卡咖啡豆的烘焙過程中，鑑定出一組新的苦味化合物，特別是名為mozambioside的物質。這種化合物的苦味強度是咖啡因的十倍，能夠激活人體25種苦味受體中的TAS2R43和TAS2R46受體。然而，在烘焙過程中，mozambioside的濃度會顯著下降，取而代之的是一系列降解產物，這些產物在不同烘焙程度下的濃度有所不同，進一步影響苦味感受。
According to recent research from the Technical University of Munich, the source of coffee bitterness is not just caffeine. Scientists identified a new group of bitter compounds in roasted Arabica coffee beans, particularly a substance called mozambioside. This compound is ten times more bitter than caffeine and activates the TAS2R43 and TAS2R46 receptors among the 25 known human bitter taste receptors. However, during roasting, the concentration of mozambioside significantly decreases, breaking down into byproducts that vary in levels depending on roast degree, thereby influencing bitterness perception.
有趣的是，研究還指出，個人的基因特質對苦味的敏感度有著決定性影響。研究發現，擁有完整TAS2R43基因的受試者對苦味較為敏感，而具有缺陷基因者則感受較弱。這意味著，哪怕是相同的咖啡，因基因差異不同，每個人對苦味的體驗都可能截然不同。
Interestingly, the study also found that an individual’s genetic makeup plays a decisive role in sensitivity to bitterness. Those with a fully functional TAS2R43 gene were more sensitive to bitterness, whereas those with a defective version perceived it less intensely. This means that even when drinking the same coffee, each person experiences bitterness differently due to genetic differences.
苦味對酸甜感受的影響
The Interaction of Bitterness with Acidity and Sweetness
在咖啡沖煮中，我們常常強調平衡感，尤其是在酸、甜、苦之間找到和諧。那麼，苦味的存在是否會影響酸感和甜感呢？根據風味科學的研究，苦味往往具有壓制甜感的效果，而適度的酸度則能平衡苦味，使風味層次更豐富。尤其在中淺烘焙的咖啡豆中，酸甜比例較高，苦味相對輕微，使果酸調性更加突出。然而，深烘焙咖啡中，苦味往往增強，酸感被壓制，甜感也會因焦糖化程度而變得濃郁。
In coffee brewing, achieving balance is key—particularly between acidity, sweetness, and bitterness. But how does bitterness affect the perception of acidity and sweetness? Studies in flavor science suggest that bitterness often suppresses sweetness, while moderate acidity can counterbalance bitterness, making the overall flavor more structured. In light to medium roasts, where acidity and sweetness are more pronounced, bitterness is relatively mild, allowing fruity acidity to shine. In contrast, dark roasts intensify bitterness, reduce acidity, and develop deeper caramelized sweetness due to prolonged roasting.
產區與烘焙手法的影響
How Origin and Roasting Influence Bitterness
在產區方面，來自非洲(如衣索比亞、肯亞)與中南美洲(如哥倫比亞、哥斯大黎加)的咖啡豆，往往以酸感和果香著稱，苦味較為細膩而不搶戲。然而，來自亞洲(如印尼、越南)的咖啡豆，特別是曼特寧和羅布斯塔，則以苦味為主要特徵，特別是在深烘焙後，苦味更為濃烈且具有厚重的口感。
According to coffee origin, coffee beans from African (such as Ethiopia, Kenya) and Latin American (such as Colombia, Costa Rica), known for bright acidity and fruity floral notes, with a delicate and well-integrated bitterness. Coffee beans from Asian (Indonesia, Vietnam), especially Sumatra Mandheling and Robusta, are characterized by deep bitterness, which becomes more intense in dark roasts, resulting in a bold, heavy mouthfeel.
至於烘焙手法，淺烘焙保留更多的酸甜感與果香，苦味相對較少。中烘焙則兼顧甜感與苦味的平衡，焦糖香氣增加。而深烘焙，如法式或義式，則會使咖啡豆內的糖份充分焦糖化，帶來厚重的焦苦感。在手沖實踐中，若希望降低苦味，選擇淺烘焙或淺中烘焙豆，搭配略為低溫沖煮，可以突出果香和甜感；而深烘焙豆則適合用於濃縮咖啡，搭配奶類飲品以中和苦澀。
According to roasting method, light roast retains more acidity and fruitiness, with minimal bitterness. Medium roast balances sweetness and bitterness while enhancing caramel notes. Dark roast (French/Italian Roast) causes sugars to fully caramelize, resulting in intense bitterness and smoky notes. For pour-over coffee, if prefer less bitterness, light to medium roasts brewed at a slightly lower temperature can highlight fruitiness and sweetness. Dark roasts, on the other hand, work well for espresso-based drinks, where milk can balance out harsh bitterness.
如何掌握平衡感？
How to Achieve the Perfect Balance?
在家手沖咖啡時，我們可以根據自己的味覺偏好與基因特質來選擇豆子與烘焙程度。若喜愛酸甜層次豐富的咖啡，可以選擇衣索比亞或秘魯藝妓水洗豆，並以淺烘焙為佳。若喜愛厚重、濃烈的口感，可以嘗試印尼曼特寧或深烘焙的配方豆，享受那帶有濃郁焦香的深沉苦味。
When brewing coffee at home, you can choose beans and roasting levels based on your personal taste preferences and genetic sensitivity. If you enjoy bright acidity and sweetness, opt for Ethiopian or Peruvian Geisha beans with a light roast. If you prefer a rich, bold mouthfeel, try Indonesian Mandheling or dark-roasted blends, which offer a deep caramelized bitterness.
咖啡苦味的產生，不僅僅是咖啡因的作用，更牽涉到基因特質與烘焙工藝的微妙互動。透過瞭解苦味化合物和基因特性，我們可以更有意識地選擇咖啡豆與烘焙程度，創造出個人化的手沖體驗。無論你是喜愛細膩果酸還是濃烈焦香，掌握平衡感才能讓每一杯咖啡展現最豐富的風味體驗感受。
Bitterness in coffee is not just a result of caffeine but a complex interplay of genetics and roasting techniques. By understanding bitter compounds and genetic factors, we can make more informed choices about coffee beans and roasting styles, crafting a personalized pour-over experience. Whether you love delicate fruity acidity or deep roasted smokiness, mastering balance is the key to unlocking the fullest flavor potential in every cup.
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