乾淨不混雜的沖煮關鍵 The Key to Clean Brewing

JC咖啡小學堂

2021-08-06

沖煮咖啡要乾淨、也就是不混雜，關鍵的祕技之一，就是「掌握咖啡粉粒徑分佈」。磨豆機的好壞，紮紮實實的影響咖啡的風味呢。粒徑分佈越集中，萃取越能一致，風味也越控制得宜。粒徑分佈為咖啡粉粒大小一致的程度，粒徑分佈越廣代表顆粒大小差異越大；分布越窄代表顆粒大小越一致。

One of the key secrets of brewing coffee is to “master the particle size distribution of coffee powder.” The quality of the grinder has a solid impact on the flavor of coffee. The more concentrated the particle size distribution, the more consistent the extraction will be and the more well-controlled the flavor will be. The particle size distribution is the degree of consistency of the coffee powder particle size. The wider the particle size distribution, the greater the difference in particle size; the narrower the distribution, the more consistent the particle size.

家用手搖或是電動磨豆機，或多或少都會產生細粉或粗粒，細粉造成過度萃取，苦味與雜味物質更快被溶解出來；粗粒則易萃取不足，造成口感銳利，或帶花生味、青草味。所以這時你是不是在想，有沒有一台磨豆機，能夠將咖啡粉研磨到最佳粒徑分佈呢？

Household manual or electric bean grinders will produce more or less fine powder or coarse grains. The fine powder causes excessive extraction, and the bitterness and off-flavor substances are dissolved more quickly; the coarse grains are easy to be insufficiently extracted, resulting in a sharp taste, or with peanut flavor, grass flavor. So, at this point you are wondering, is there a grinder that can grind coffee powder to the optimum particle size distribution?

讓我們請出家中常駐器材「篩網」本人

Let's bring out the household equipment "sifting screen"

許多人說手沖咖啡深似海，口袋還不夠深沒辦法買一台好幾萬塊的磨豆機，推薦實際又實惠的方案，找出家中的篩網，分別為孔洞較大(ex:水餃撈網)與較小(ex:麵粉篩網)的篩網，來簡單過篩咖啡細粉與粗粒，也可參考杯測標準20目(0.85mm)來做為篩網選擇的標準。

Many people say that pour over coffee can be quite expensive, and we might not have enough money to buy a grinder that costs tens of thousands of dollars. We recommend a practical and affordable solution. Find out the sifting screens in your home, which are the ones with larger holes (ex: dumpling strainer) and smaller (ex: flour sieve) sieves to simply sieve fine coffee powder and coarse grains. You can also refer to the cupping standard of 20 mesh (0.85mm) as the standard for sifting screen selection.

步驟：將研磨好的咖啡粉放於大孔洞篩網，通過反復多次的搖動，先將大顆粒與中粉粒分離，再將被篩出的中粉粒置入小孔洞的篩網，將細粉分離。

Steps: Put the ground coffee powder on the large-hole sieve, and by shaking repeatedly, first separate the large particles from the medium-sized powder, and then put the sieved-out medium-sized powder into the small-hole sieve for fine powder separation.

下圖，是以手搖磨豆機研磨後，粗粒與細粉分離的狀況，中間為我們要的粗細度，左邊為篩出的粗粒、右邊為篩出的細粉，小編手上這台家用手搖磨豆機大約可分離出13%粗粒+13%細粉，是不是很驚人！

The picture below shows the separation of coarse and fine powder after grinding with a manual bean grinder. The middle is the thickness we want, the left side is the sieved coarse grain, and the right side is the sieved fine powder. This household manual grinder can separate about 13% coarse grains + 13% fine powder, isn't it amazing?

過篩後的風味改變-細粉是個雙面刃

Flavor change after sieving - fine powder is a double-edged sword

完整過篩後的咖啡，沖煮起來較沒有苦澀味，風味平衡乾淨，但會發現少了點層次感與厚度。建議可將過篩後的細粉，再加回一些，在沖煮的中段加入，可將咖啡的飽滿度與厚實度提升。

The coffee that has been completely sifted will be less bitter and astringent when brewed, and the flavor will be balanced and clean, but you will find that there is a little less structures and body. It is recommended to add some fine powder after sieving, and add it in the middle of the brewing, which can improve the fullness and thickness of the coffee.

實際上，完全均勻的咖啡研磨是不存在的，目前任何一台咖啡磨豆機所研磨出的咖啡粉，是由不同粒徑大小所構成的。這些不同顆粒尺寸的咖啡粉在咖啡萃取過程中擔當著不同的角色，有些是形成醇厚度的，有些是用來展現風味的。但不同的粒徑大小，分佈越集中，顆粒的萃取情況就會越一致，沖煮穩定性也越好，好喝程度也想當然的提升囉。

In fact, there is no completely uniform coffee grinding. The coffee powder ground by any coffee grinder is composed of different particle sizes. These different particle sizes of coffee powder play different roles in the coffee extraction process, some are used to create body, some are used to express flavor. However, with different particle sizes, the more concentrated the distribution, the more consistent the extraction of the particles, the better the brewing stability, and the better the taste.

有個可以控制咖啡粉顆粒均勻度的工具，對於沖煮穩定性來說，會有很顯著的提升。也可以透過用篩網分離咖啡粉，了解目前在使用的磨豆機粒徑分佈的狀況，是否在可接受範圍之內。也可購買市面上的咖啡篩粉器使用，不過市面上的平價篩粉器通常只有分離細粉的功能喔！總之，透過各種小知識的了解，越能懂得選擇自己習慣與喜歡的咖啡器具。不管如何，手沖咖啡的重點還是在享受過程，為自己沖出一杯好喝的咖啡，是不是呢。

Having a tool that can control the uniformity of the coffee grounds can significantly improve brew stability. It is also possible to separate the coffee powder with a sieve to find out whether the particle size distribution of the grinder currently in use is within an acceptable range. You can also buy a coffee sifter on the market, but the cheap sieves on the market usually only have the function of separating fine powder! In short, through the understanding of various tips, the more you can know how to choose the coffee utensils that you are used to and like. In any case, the point of pour over coffee is to enjoy the process and brew a good cup of coffee for yourself, right?

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

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