「硬水」和「高海拔山泉水」讓咖啡回甘的秘密 The Secret of Coffee Sweetness: "Hard Water" and "High-altitude Spring Water"
目錄
1. 咖啡回甘的定義
2. 什麼是硬水
3. 硬水是手沖咖啡最適合的水質嗎
4. 山泉水適合手沖咖啡嗎
5. 硬水對萃取率的影響
7. 萃取率高回甘明顯
8. 山泉水手沖測試
9. 沖出愉悅的味覺印象
咖啡回甘的定義
Definition of Coffee Sweetness
在咖啡品嚐的詞彙中，回甘是指喝完咖啡後口中留下的一種持久的甜味感覺。這種甜味感並非源自咖啡中添加的糖分，而是來自咖啡豆本身中天然存在的化合物。回甘是咖啡的一個重要品質特徵，通常被視為高品質咖啡的一個指標之一。
In the lexicon of coffee tasting, sweetness refers to the enduring sensation of sweetness left in the mouth after drinking coffee. This sweetness is not derived from added sugar but rather from natural compounds present in the coffee beans themselves. Sweetness is an essential quality characteristic of coffee and is often regarded as one of the indicators of high-quality coffee.
什麼是硬水
水質的總硬度主要是反映鈣離子與鎂離子的總濃度，水的軟硬度依據WHO(世界衛生組織)之定義標準，區分為4個等級：
1. 軟水：總硬度 0~60 mg/L
2. 中軟水：總硬度 60~120 mg/L
3. 硬水：總硬度 120~180 mg/L
4. 超硬水：總硬度 180 mg/L以上
1 mg/L = 1 ppm (parts per million)
所謂的硬水是指120~180 mg/L (ppm)
What is Hard Water?
The total hardness of water mainly reflects the total concentration of calcium ions and magnesium ions. According to the standards set by the WHO (World Health Organization), water hardness is classified into four categories:
1. Soft water: Total hardness 0~60 mg/L
2. Moderately soft water: Total hardness 60~120 mg/L
3. Hard water: Total hardness 120~180 mg/L
4. Very hard water: Total hardness above 180 mg/L
1 mg/L = 1 ppm (parts per million)
Hard water refers to water with a hardness of 120~180 mg/L (ppm).
硬水是手沖咖啡最適合的水質嗎
Is Hard Water Ideal for Pour-Over Coffee?
精品咖啡協會(SCA)針對適合沖泡咖啡的水質建議，TDS在 75~250 ppm，理想值為 150 ppm。
The Specialty Coffee Association (SCA) provides recommendations for water quality suitable for brewing coffee, suggesting that Total Dissolved Solids (TDS) should fall within the range of 75~250 ppm, with an ideal value of 150 ppm.
我們將總TDS建議範圍與水的硬度等級對照，如下圖可見約略是介於中軟水與硬水之範圍。SCA建議的理想值 150 ppm 相當於WHO定義的硬水 120~180 mg/L(ppm)。
When comparing the recommended range of total TDS with water hardness levels, it can be observed that it roughly falls within the range between moderately soft water and hard water. The SCA's recommended ideal value of 150 ppm is equivalent to the WHO-defined hard water range of 120~180 mg/L (ppm).
│延伸閱讀：換一種水，讓咖啡更好喝
│Further reading:Change the Water for A Better Coffee
山泉水適合手沖咖啡嗎
Is Spring Water Suitable for Pour-Over Coffee?
山泉水源頭自降雨山脈地區的天然水源，經土壤與岩層自然淨化後瓶裝，不得蓄水。但與礦泉水不同，山泉水較不穩定，受氣候影響，含物質有所變化，如豪雨或颱風天水可能較汙濁。通常被認為是清澈、純淨且沒有受到污染的水，通常具有微妙的礦物質成分，可能帶有獨特的口感和風味。茶聖陸羽曾說：「其水，用山水上，江水中，井水下」。是說山泉水最好，再者江水，最差是地下水。
Spring water originates from natural water sources in rainfall mountainous areas, undergoes natural purification through soil and rock layers, and is bottled without storage. Unlike mineral water, spring water is less stable and undergoes changes due to climate conditions, with its composition varying, especially during heavy rain or typhoon days. It is generally considered clear, pure, and uncontaminated, often containing subtle mineral components that may impart unique mouthfeel and flavor. Lu Yu, the Sage of Tea, once said, "Water from the mountain is best, followed by river water, and the worst is underground water."
山泉水通常帶有礦物質但不多，不是軟水、也不是超硬水，澄淨的山泉水理論上是適合手沖咖啡。但自行取飲山泉水最怕的是污染、寄生蟲的問題，建議還是過濾後殺菌消毒才可以飲用，否則還是從生產時經標準檢測的瓶裝山泉水比較好。
Spring water typically contains some minerals but not in large quantities. It is neither soft water nor very hard water. Theoretically, pristine spring water is suitable for pour-over coffee. However, the main concern with self-sourced spring water is contamination and parasitic issues. It is recommended to filter and disinfect spring water before consumption. Otherwise, it is preferable to opt for commercially bottled spring water that has undergone standard testing during production.
硬水對萃取率的影響
The Impact of Hard Water on Extraction Rate
水質硬度對咖啡萃取率有影響。硬水含礦物質多，如鈣和鎂，可促進咖啡風味物質的溶解，提高萃取率。相反，軟水含礦物質少，可能使萃取效果不佳。像是水中的鈣離子可以帶出咖啡中圓潤厚重的奶油感風味，鎂離子則帶出果香風味的檸檬酸和蘋果酸；不同的礦物質離子影響咖啡的萃取能力，進而造成咖啡風味的調整。
The hardness of water affects the extraction rate of coffee. Hard water, which contains more minerals such as calcium and magnesium, can facilitate the dissolution of coffee flavor compounds, thereby increasing the extraction rate. Conversely, soft water, which contains fewer minerals, may result in suboptimal extraction. For example, calcium ions in water can bring out the creamy richness in coffee flavor, while magnesium ions can enhance the fruity acidity, such as lemon and apple acids. Different mineral ions affect the extraction capacity of coffee, thereby adjusting the coffee flavor.
萃取率高回甘明顯
Higher Extraction Rate Leads to Noticeable Sweetness
高萃取率的咖啡通常具有明顯的回甘，這是因為高萃取率意味著咖啡中的溶解物質更多，像是咖啡豆中的甜感和風味成分，包括那些帶有甜味香氣的物質。在咖啡豆本身有著豐富風味與高甜感的基礎下，萃取率拉高多一點、回甘喉韻的表現就多一點。但並非萃取力愈高就是愈好，如果是深焙咖啡，拉高萃取率超過品飲的好感範圍, 反而礙口過萃。
Coffee with a higher extraction rate typically exhibits pronounced sweetness. This is because a higher extraction rate means more dissolved substances in the coffee, including sweetness and flavor components inherent in the coffee beans, including those with sweet aromatic compounds. With a foundation of rich flavor and high sweetness in the coffee beans themselves, a slightly higher extraction rate results in a more pronounced sweetness and aftertaste. However, higher extraction rate does not always equate to better quality. For dark roasted coffee, exceeding the optimal extraction range can lead to over-extraction, resulting in unpleasant bitterness.
山泉水手沖測試
Spring Water Pour-Over Testing
測試選豆: 厄瓜多 洛哈省 聖谷村 美荷拉朵 發酵水洗
杯測風味: 花香 檸檬草 蜂蜜 莓果 柚子 柑橘 焦糖 尾韻蜂蜜柚子 酸質明亮 口感圓潤宜人
Testing Bean Selection: Ecuador Loja Vilcabamba Mejorado Fermented Washed
Cupping Flavor: Floral, lemongrass, honey, berry, grapefruit, orange, caramel, honey grapefruit aftertaste, bright acidity, mellow and pleasant mouthfeel
▶ 0 ppm 市售純水
酸感明亮突出，檸檬、莓果，餘韻檸檬皮酸感。
▶ 0 ppm Commercial Distilled Water
Prominent bright acidity, lemon, berry, with a lemon peel acidity in the aftertaste.
▶ 130 ppm 市售法國火山水
果酸帶水果甜感，蜂蜜、柑橘，餘韻蜂蜜柚子回甘甜感佳。
▶ 130 ppm Commercial French Volcanic Water
Fruit acidity with fruit sweetness, honey, orange, with a pleasant honey grapefruit aftertaste.
▶ 220 ppm 市售礦泉水
濃郁醇厚感，焦糖、柚子，餘韻焦糖甘苦。
▶ 220 ppm Commercial Mineral Water
Rich and full-bodied, caramel, grapefruit, with a caramel bitterness in the aftertaste.
由本次測試可知，以極軟水 0 ppm來手沖咖啡，會有酸感明顯的咖啡；以SCA建議的硬水 130 ppm來手沖咖啡，會有酸甜平衡、風味相對豐富、餘韻香甜、回甘感受佳的咖啡；以超硬水 220 ppm來手沖咖啡，會有偏苦感的風味及餘韻表現、回甘感受沒有 130 ppm來的好。
From this test, it is evident that using extremely soft water at 0 ppm results in coffee with pronounced acidity. Using SCA-recommended hard water at 130 ppm for pour-over coffee results in a balanced acidity, relatively rich flavor, pleasant aftertaste, and good sweetness perception. Using very hard water at 220 ppm for pour-over coffee results in a slightly bitter flavor and aftertaste, with less pronounced sweetness compared to 130 ppm.
沖出愉悅的味覺印象
Creating Pleasant Taste Impressions
回甘通常被描述為一種甜美、持久的餘味，它在咖啡品嚐體驗中扮演著重要的角色。適當地提高萃取率的咖啡往往能夠更充分地釋放出這種甜味，使得咖啡的品飲感受更加豐富和平衡。找到最適合自己喜好的水質，沖出自己愉悅的味覺印象。
Sweetness is often described as a sweet, lingering aftertaste that plays an important role in the coffee tasting experience. Coffee with the appropriate increase in extraction rate can more fully release this sweetness, making the coffee drinking experience richer and more balanced. Find the water quality that best suits your preferences and brew coffee that creates a pleasant taste impression for yourself.
推薦商品：
✔ 堅持新鮮烘焙 ✔ 堅持篩豆 再烘焙 ✔ 堅持使用莊園咖啡
➤ 專業烘焙帶出咖啡多元又豐沛的個性
➤ CQI Q Grader咖啡品質鑑定師，親自杯測品鑑，為您把關每一杯咖啡
➤ 單一莊園咖啡 具風味、層次佳
✔ Stick to fresh roasting ✔ Stick to sieving and roasting ✔ Stick to estate coffee
➤ Professional roasting brings out the diverse and rich personality of coffee
➤ CQI Q Grader coffee quality appraisers, personally cupping and evaluate, check every cup of coffee for you
➤ Single-origin coffee with good flavor and structures
