是礙口 不是苦 It’s Harshness Not Bitterness
當咖啡煮過濃時，會感覺這杯咖啡有「苦」感！但事實上這不是苦味物質造成的「苦」，而是俗稱「礙口」的感覺。礙口會讓味覺產生厚重與不適的感覺，但仔細品嘗又似乎有箇中滋味。
When the coffee is too strong, you will feel that this cup of coffee has a “bitter” taste! But in fact, this is not “bitter” caused by bitter substances, but a feeling commonly known as “harshness.” Obstructing the palate will make the taste feel heavy and uncomfortable, but if you taste it carefully, it seems to have a bad taste.
咖啡過度萃取，也同樣會有「苦」的感覺，且會伴隨著「澀感」。是因為咖啡中的綠原酸內酯或二咖啡酉先奎寧酸等苦與澀感的化合物被過度的萃取出來。
Over-extracted coffee will also have a “bitter” taste, and it will be accompanied by “astringency.” It is because the bitter and astringent compounds such as chlorogenic acid lactone or dicaffeoquinic acid in coffee are excessively extracted.
過濃通常是因為粉水比過低(水太少)；過萃則會因為咖啡粉磨太細或水溫太高、沖煮時間太長等因素造成。因此，過濃造成的礙口、可靠加水(bypass)來調整濃淡、讓咖啡變好喝；過萃較難靠加水變好喝，因為存在雜、澀、苦等不愉悅的滋味。要避免過度萃取，可參照以下影響萃取率的因素調整。每次沖煮時調整與品嚐，找到自己喜歡的咖啡沖煮技巧。
Coffee too strong is usually caused by a too low powder-to-water ratio (too little water), or over-extraction caused by factors, such as too finely ground coffee, too high water-temperature, and too long brewing time. Therefore, if it’s too strong, you can bypass it by adding water to adjust the strength and make the coffee taste better. It is more difficult to add water to make the coffee taste better because of the unpleasant taste such as miscellaneous, astringent, and bitter are already in the coffee. To avoid over-extraction, you can adjust the following factors that affect the extraction rate. Adjust and taste every brew to find your preferred coffee brewing techniques.
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