二氧化碳與苦味 Carbon Dioxide and Bitterness
目錄：
1. 二氧化碳降低了大腦對甜味的敏感程度
2. 二氧化碳，阻隔熱水萃取咖啡粉
3. 養豆時間和烘焙設定有關
二氧化碳與苦味 -大家有沒有類似的經驗，拿剛烘好的咖啡豆來沖煮，咖啡豆還有大量二氧化碳，沖出來的咖啡比較苦一點，而養豆幾日後卻改善、整體圓潤感上升。可能有幾個原因：
Carbon Dioxide and Bitterness - Do you have any similar experience? When you brew freshly roasted coffee beans, because the coffee beans still have a lot of carbon dioxide, the brewed coffee is a bit bitter, but after a few days of aging the beans, the overall mellowness improves. There could be several reasons:
二氧化碳降低了大腦對甜味的敏感程度
研究指出，二氧化碳降低了大腦對甜味的敏感程度，當二氧化碳存在的時候，大腦從相同量的糖、感受到的甜味要弱很多。
Studies have pointed out that carbon dioxide reduces the sensitivity of the brain to sweetness. When carbon dioxide is present, the brain perceives much weaker sweetness from the same amount of sugar.
二氧化碳阻隔熱水萃取咖啡粉
旺盛的二氧化碳，阻隔熱水萃取咖啡粉，熱水無法均勻進入咖啡粉中，造成萃取不均勻、甜味物質萃取較少，咖啡的酸甜苦失去平衡，偏向苦澀感。
The strong carbon dioxide blocks the hot water to extract the coffee powder, and the hot water cannot evenly enter the coffee powder, resulting in uneven extraction and less extraction of sweet substances.
養豆時間和烘焙設定有關
做好養豆即可改善上述情況，養豆時間和烘焙設定有關，基本上大約在烘焙後3~5天，會是最佳風味的開始。
The above situation can be improved by aging beans well. The time of aging beans is related to the roast setting. Basically, it will be about 3 to 5 days after roasting, which will be the beginning of the best flavor.
二氧化碳溶於水會生成碳酸，碳酸在水中會行酸鹼平衡，和水中礦物質結合，呈弱鹼性，帶點苦味，就像最近流行的氣泡水，是將加壓的二氧化碳灌進水裡，喝起來微苦。
When carbon dioxide dissolves in water, it will produce carbonic acid. Carbonic acid will make acid-base balance in water and combine with minerals in the water. It is weakly alkaline and has a bit of a bitter taste. Just like the recently popular sparkling water, pressurized carbon dioxide is poured into the water, and it tastes slightly bitter.
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