什麼是咖啡烘焙度數值？讓咖啡風味更穩定的秘密！ What is Coffee Roasting Degree Value? The Secret to Stable Coffee Flavor!
目錄:
1. 什麼是「咖啡烘焙度數值」
2. 用烘焙數值提升咖啡品質
咖啡烘焙度數值是用來量化咖啡豆烘焙程度的標準化指標，能準確反映咖啡豆在烘焙過程中的顏色變化及內部反應程度。這項數值的重要性在於，它不僅影響咖啡的風味表現，還能讓烘焙師更科學地掌控烘焙深淺，確保每一批次咖啡的品質穩定。最常見的系統是Agtron數值，其中數值越高代表烘焙越淺，越低則代表烘焙越深。透過Agtron測量儀器，利用近紅外線(NIR)技術分析咖啡豆或粉的光學特徵，能夠精準判斷焙度。此外，這些數據還能幫助咖啡師快速調整萃取參數，以實現不同焙度的最佳沖煮表現。
The coffee roasting degree value is a standardized metric used to quantify the roasting level of coffee beans, accurately reflecting changes in color and internal reactions during the roasting process. This value is crucial as it not only affects the coffee's flavor profile but also enables roasters to scientifically control the roast depth, ensuring consistent quality in every batch. The most commonly used system is the Agtron Scale, where higher values indicate lighter roasts and lower values signify darker roasts. Using Agtron measurement instruments, near-infrared (NIR) technology analyzes the optical characteristics of coffee beans or grounds, providing precise roast level readings. These data also help baristas fine-tune extraction parameters to achieve optimal brewing results for different roast levels.
什麼是「咖啡烘焙度數值」
What is the "Coffee Roasting Degree Value"?
咖啡烘焙度數值是用來量化咖啡豆烘焙程度的標準化數據，反映咖啡豆經過烘焙後的顏色變化或內部化學反應的程度。這些數值有助於精準地定義烘焙的深淺，從而影響咖啡的風味、酸度、甜度和濃郁度。
The coffee roasting degree value is a standardized metric that quantifies the roasting level of coffee beans, reflecting the degree of color change or internal chemical reactions after roasting. These values help define roast levels precisely, influencing coffee’s flavor, acidity, sweetness, and richness.
常見的烘焙度數值系統是「Agtron數值」，用來量化咖啡豆烘焙程度的指標，範圍從5到140。數值越高，表示烘焙程度越淺；數值越低，則代表烘焙程度越深。此測量是由精品咖啡協會(SCA)與Agtron公司於1996年共同制定的標準。Agtron儀器利用特定波長的近紅外線(NIR)光譜技術測量咖啡豆或咖啡粉對該波長的吸收程度，從而判斷烘焙深淺。
A common system for measuring roast levels is the Agtron Scale, which quantifies the degree of coffee bean roasting on a scale from 5 to 140. Higher values indicate lighter roasts, while lower values signify darker roasts. This measurement standard was jointly established in 1996 by the Specialty Coffee Association (SCA) and Agtron. The Agtron device uses near-infrared (NIR) spectroscopy to measure the absorption of specific wavelengths by coffee beans or grounds, accurately determining the roast depth.
需要注意的是，Agtron數值並非單純反映焦糖化程度。雖然烘焙過程中焦糖化反應會影響咖啡豆的顏色，但Agtron數值同時考量了其他能反映烘焙程度的有機物質。在實際應用中，Agtron數值可協助烘豆師精確控制烘焙程度，確保咖啡風味的一致性。此外，測量時可分為豆表色值(未研磨的咖啡豆表面顏色值)和豆粉色值(研磨後的咖啡粉顏色值)，其中豆粉色值更能準確反映整顆咖啡豆的烘焙程度。
It’s important to note that Agtron values don’t solely reflect caramelization levels. While caramelization affects coffee bean color, the values also consider other organic compounds indicative of roast levels. Agtron readings can be categorized into surface color values (for whole beans) and ground color values (for coffee grounds), with the latter providing a more accurate representation of the overall roast level.
用烘焙數值提升咖啡品質
Enhancing Coffee Quality with Roasting Degree Values
使用烘焙數值能夠有效提升咖啡品質，主要因為它提供了一個科學且標準化的方式來量化和控制咖啡豆的烘焙結果。以下是烘焙數值如何幫助提升咖啡品質的幾個方面：
Using roasting degree values enhance coffee quality, because it offers a scientific and standardized approach to controlling and optimizing coffee roasting outcomes. Here’s how it helps improve coffee quality:
- 確保烘焙的一致性
即使是相同的咖啡豆，不同烘焙批次可能因烘焙過程的微小變化而產生不同風味。利用Agtron數值確保每一批次的咖啡豆達到相同的烘焙程度，讓咖啡風味穩定。JC咖啡會在每一鍋烘焙後量測Agtron數量，並進行杯測，以確保每一鍋咖啡的品質穩定。
Ensures Roast Consistency
Even for the same coffee beans, slight variations in roasting can affect flavor. Agtron values ensure that every batch reaches the same roast level, stabilizing coffee flavor. At Justin Coffee, Agtron values are measured after each roast, followed by cupping to maintain consistent quality.
- 精準調控咖啡風味
淺烘焙(高Agtron值)：呈現花香、果香、酸香，適合風味多樣的手沖咖啡。
深烘焙(低Agtron值)：呈現焦糖、巧克力、堅果風味，適合口感厚重的咖啡品飲。
烘焙數值幫助烘豆師找到每一支豆子的最佳風味表現區間，針對不同消費族群喜好進行風味調整。
Precisely Adjusts Coffee Flavor
Light Roast (High Agtron Value): Highlights floral, fruity, and acidic notes, ideal for diverse pour-over brews.
Dark Roast (Low Agtron Value): Showcases caramel, chocolate, and nutty flavors, perfect for rich, full-bodied coffee.
Roast degree values help roasters identify the optimal flavor range for each coffee bean, tailoring flavors to meet different consumer preferences.
- 減少人為誤差
傳統的烘焙程度判斷通常依賴烘豆師的經驗(視覺、嗅覺)，容易因光線、感覺差異影響判斷。引入數字化測量後(像JC咖啡就是使用Lighttells CM-200)，數據客觀、穩定，並搭配烘豆師的經驗同步作業，降低失誤可能性。
Reduces Human Error
Traditional roasting relies on a roaster's experience (visual and olfactory cues), which can be influenced by lighting and subjective perception. Digital measurements, such as those using the Lighttells CM-200 like Justin Coffee, provide objective, consistent data to complement roaster expertise, minimizing potential errors.
- 適應不同的沖煮方式
不同烘焙度的咖啡在萃取參數上有不同需求。透過精確控制烘焙數值，可針對不同沖煮方式(手沖、義式、冷萃)調整烘焙策略，確保最佳萃取效果。
Adapts to Different Brewing Methods
Different roast levels require unique extraction parameters. Controlling roast degree values allows for tailored roasting strategies to optimize brewing outcomes for pour-over, espresso, or cold brew methods.
- 方便調整萃取率
吧台師亦可透過精確量測每批次咖啡的烘焙數值，來調整萃取參數。比如沖煮Agtron#85的衣索比亞日曬豆，有明亮酸質、豐富果香；另一批次是Agtron#90時，如果以相同萃取參數來沖煮會有較高的酸感，此時可以試著提高萃取率，以獲得相近的風味與口感。
Facilitates Extraction Adjustments
Baristas can use precise roast degree values to adjust extraction parameters. For example, brewing an Ethiopian natural coffee at Agtron #85 highlights bright acidity and fruity aromas. If another batch is roasted to Agtron #90, the same extraction parameters may produce higher acidity. In this case, increasing the extraction rate can achieve similar flavors and balance.
使用烘焙度數值可以將咖啡烘焙過程從經驗判斷提升到科學管理的層次，幫助烘焙師實現更高的一致性與效率。透過數值化的分析，不僅能精準地調控咖啡風味，如淺烘時突顯花果風味，深烘則展現濃郁厚實風味，還能針對不同沖煮方式(如手沖、義式)制定最佳烘焙策略。同時，烘焙數值的應用減少了人為判斷的誤差，讓每批咖啡都能穩定達到目標焙度。此外，這些數據還能幫助咖啡師快速調整萃取參數，以實現不同焙度的最佳沖煮表現。總之，烘焙度數值不僅是咖啡烘焙的技術工具，更是提升咖啡品質、穩定風味的一項關鍵利器。
Using roasting degree values elevates the coffee roasting process from subjective judgment to a more scientific and managed approach, enabling roasters to achieve greater consistency and efficiency. Through data-driven analysis, it becomes possible to fine-tune coffee flavors with precision—for instance, highlighting floral and fruity notes in light roasts or achieving rich and bold flavors in dark roasts. Also, these measurements help develop optimal roasting strategies tailored to different brewing methods, such as pour-over or espresso. Additionally, the application of roasting degree values also minimizes human error, ensuring that each batch of coffee consistently reaches the desired roast level. Furthermore, this data supports baristas in quickly adjusting extraction parameters to achieve the best brewing results for varying roast profiles. In summary, roasting degree values are not just a technical tool for roasting but a critical resource for enhancing coffee quality and ensuring flavor stability.
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