咖啡不再只有苦-想踏入精品咖啡世界該怎麼做 Coffee Is No Longer Just Bitter: How to Step into the World of Specialty Coffee
目錄：
1. 瞭解精品咖啡的定義
2. 學習品嚐咖啡
3. 購買新鮮烘焙的咖啡豆
4. 使用正確的沖煮方法
5. 不斷學習和探索
進入精品咖啡的世界是一個有趣且有挑戰的過程，可以讓你體驗到咖啡的豐富多樣性。常聽我們的客人說，還不想吃苦、世界已經很苦、不想再喝苦苦的咖啡。其實精品咖啡是甜的，酸甜甘醇好喝。以下是一些建議，幫助你開始探索精品咖啡：
Entering the world of specialty coffee is an exciting and challenging journey that allows you to experience the rich diversity of coffee. We often hear our customers say that they don't want to drink bitter coffee or consume more bitterness since the world is already bitter enough. In reality, specialty coffee is sweet, with a delightful balance of acidity and smoothness. Here are some suggestions to help you start exploring specialty coffee:
1. Understand the Definition of Specialty Coffee
精品咖啡指的是經過嚴格標準種植、採收、處理和烘焙的咖啡豆。精品咖啡協會SCA定義，杯測分數達到80分以上就是精品咖啡，杯測滿分為100分制。分數為80-84.99的咖啡被評為 非常好(Very Good)，分數為85-89.99的咖啡被評為 優秀的(Excellent)，分數為90-100的咖啡被評為 傑出的(Outstanding)。分數低於80的咖啡就不是精品咖啡，一般稱為商業咖啡。精品咖啡豆擁有明顯的風味特徵和優質的風味平衡。
Specialty coffee refers to coffee beans that are cultivated, harvested, processed, and roasted to meet strict standards. According to the Specialty Coffee Association (SCA), any coffee scoring 80 points or above on a 100-point scale is considered specialty coffee. Scores between 80-84.99 are rated as Very Good, 85-89.99 as Excellent, and 90-100 as Outstanding. Coffees scoring below 80 are not classified as specialty coffee and are generally referred to as commercial coffee. Specialty coffee beans have distinct flavor characteristics and excellent flavor balance.
精品咖啡通常種植在高海拔地區，受到農民悉心照料，以高價出售給貿易商或烘焙商，烘焙師會為其創建最適合的烘焙方式，增強和突顯其天然風味，並由咖啡愛好者來沖煮。挑選精品咖啡的三個方法包括：首先，可溯源性，高於80分的精品咖啡通常有清楚的產地資訊。其次，風味特色明確，高於80分的精品咖啡風味豐富且鮮明，例如帶有花香與檸檬香。最後，價格通常較高，因為這些咖啡豆經過悉心照料且成本較高。精品咖啡能持續存在，因為咖啡業者將品質作為畢生事業，從咖啡種植到烘焙，每個環節都保持對標準和卓越的高度關注。品飲者選擇精品咖啡，不僅追求更高標準的口味和風味，還支持每個為此努力的咖啡人，提升他們的生活品質。
Specialty coffee is usually grown at high altitudes and carefully tended by farmers, who sell it at a premium to traders or roasters. Roasters create the most suitable roasting profiles to enhance and highlight the beans' natural flavors, which are then brewed by coffee enthusiasts. Here are three ways to identify specialty coffee: first, traceability—specialty coffee scoring above 80 points typically comes with clear origin information; second, distinct flavor characteristics—specialty coffee has rich and pronounced flavors, such as floral and citrus notes; finally, price—specialty coffee usually costs more due to the meticulous care and higher costs involved in its production. Specialty coffee persists because coffee professionals dedicate their lives to maintaining high standards of quality from cultivation to roasting. Consumers choose specialty coffee not only for its superior taste and flavor but also to support the hardworking coffee community and improve their quality of life.
2. 學習品嚐咖啡
2. Learn to Taste Coffee
學會如何品嚐咖啡是進入精品咖啡世界的重要一步。你可以參加咖啡品鑒課程，學習如何識別不同的風味、餘韻、酸質、甜感和口感等。開始品嚐不同產地和烘焙程度的咖啡，並記錄你的品嚐筆記。咖啡師主要依據以下十個項目來評價一杯好咖啡：香氣（Fragrance/Aroma）、風味（Flavor）、餘韻（Aftertaste）、酸質（Acidity）、口感（Body）、甜感（Sweetness）、平衡性（Balance）、乾淨度（Clarity）、一致性（Uniformity）以及綜合評價（Overall）。
Learning how to taste coffee is a crucial step in entering the world of specialty coffee. You can attend coffee tasting classes to learn how to identify different flavors, aftertastes, acidity, sweetness, and mouthfeel. Start by tasting coffees from different origins and roast levels and keep a tasting journal. Coffee professionals evaluate a good cup of coffee based on ten criteria: Fragrance/Aroma, Flavor, Aftertaste, Acidity, Body, Sweetness, Balance, Clarity, Uniformity, and Overall.
香氣包括乾香氣和溼香氣，應該鮮明、豐富並且與咖啡豆的產地和處理法相符。風味是杯測中最核心的元素，反映了咖啡的主要特性，應該清晰、有層次感且易辨識。餘韻是品嚐一口咖啡後口腔中留存的香氣，應該持久、清晰並令人愉快。酸質指的是咖啡的亮度和平衡感，有助於提升咖啡的活力和層次感。口感描述的是咖啡在口中的觸感和質感，應該厚實滑順。甜感是指來自咖啡本身的天然甜感，而非添加的糖分。平衡性指的是咖啡在各項評價中的調和感，沒有特定風味過於強烈。乾淨度指的是咖啡的風味應清晰，不應有混雜感。一致性是指在相同沖煮條件下，每杯咖啡的風味應一致。最後，綜合評價是杯測師綜合考慮以上因素後的整體評分，帶有主觀因素。這些評價標準幫助杯測師深入了解咖啡的風味特性和品飲感受，從而評斷咖啡的質量。了解這些細節可以幫助你更系統地欣賞和鑑賞每一杯咖啡的獨特之處。
Fragrance includes both dry and wet aromas, which should be distinct, rich, and consistent with the coffee’s origin and processing method. Flavor is the core element of tasting, reflecting the primary characteristics of the coffee, and should be clear, structured, and easy to identify. Aftertaste refers to the lingering aroma in the mouth after sipping, which should be lasting, clear, and pleasant. Acidity contributes to the brightness and complexity of the coffee, it helps to improve coffee’s vitality and structures. Body describes the texture and mouthfeel of the coffee, which should be mellow and smooth. Sweetness refers to the natural sweetness of the coffee, not added sugar. Balance is the harmony of all tasting aspects, with no single flavor overpowering others. Clarity indicates the coffee’s flavor should be pure without muddled sensation. Uniformity means each cup of coffee should have consistent flavors under the same brewing conditions. Lastly, Overall is the cupping score considering all factors, with some subjectivity. Understanding these details can help you appreciate and evaluate each coffee's unique characteristics more systematically.
3. 購買新鮮烘焙的咖啡豆
3. Purchase Freshly Roasted Coffee Beans
喝咖啡最讓人在意的是香氣與口感，新鮮烘焙的咖啡有豐富的香氣，但沖煮出來的咖啡卻不一定夠香；而且最佳的口感通常在養豆一陣子過後。經過烘焙的咖啡香氣達到最高點，但會夾雜因烘焙產生的二氧化碳，過多的二氧化碳雖然讓手沖的悶蒸膨發良好、讓人賞心悅目，但卻讓水與咖啡粉的接觸時間減少，降低萃取率，進而讓咖啡杯中的風味與滋味降低。新鮮的豆子在磨豆時香氣豐富迷人，但咖啡液中的品飲風味卻不多。此外，部分香氣需要時間慢慢釋放到咖啡豆中的油脂中，在沖煮咖啡時被萃取出來，這也是所謂養豆的重點所在。因此，新鮮烘焙的咖啡很香，但要養豆一陣子後，沖煮出來的咖啡液才會很香。當咖啡本身的甜感高且風味豐富時，口感會很好、滑順感佳、厚實感佳，這需要足夠的萃取率。如果萃取率不夠，甜感無法被萃出來，咖啡中的可溶性物質不夠，口感也不會很好。有著豐富香氣與滑順口感的咖啡最令人嚮往，所以追求新鮮烘焙，我們可以掌握住香氣，接下來只要做好養豆，再搭配上自己獨到的手沖方式，就可以享受兼具香氣與口感的好咖啡。
The most attractive aspects of drinking coffee are its aroma and mouthfeel. Freshly roasted coffee has a rich aroma, but the brewed coffee might not always be aromatic enough; the best mouthfeel often comes after the beans have aged for a while. Freshly roasted coffee releases a peak aroma but also contains carbon dioxide produced during roasting. Excessive carbon dioxide can make the coffee bloom beautifully during brewing but reduces contact time between water and coffee grounds, lowering extraction rates and thus diminishing flavor and taste. Fresh beans have an enticing aroma when ground, but the brewed coffee may not be as flavorful. Some aromas need time to integrate into the coffee oils, to be extracted during brewing. This is the key point of aging the beans. Therefore, freshly roasted coffee is aromatic, but after aging for a while, the brewed coffee becomes more aromatic. When coffee is naturally sweet and rich in flavor, it will have a good, smooth, and substantial mouthfeel, which requires adequate extraction rates. If extraction rates are insufficient, the sweetness won't be extracted, and the soluble substances in coffee won't be enough, leading to a poor mouthfeel. The pursuit of fresh roasting ensures we capture the aroma; the next step is aging the beans and pairing them with a unique brewing method to enjoy coffee with both aroma and mouthfeel.
4. 使用正確的沖煮方法
4. Using the Correct Brewing Method
不同的沖煮方法會影響咖啡的風味。例如，手沖、法壓壺、虹吸壺和意式濃縮咖啡機各有其獨特的風味特點。手沖是最容易入手且多變化的沖煮方式。手沖咖啡的迷人之處在於，透過簡易的手沖咖啡器具，就能品味不同咖啡品種、產地、處理法及焙度所帶來千變萬化的風味。手沖咖啡的過程涉及多種變因，包括咖啡粉水比、咖啡研磨粗細、水溫、萃取時間、注水方式及比例等。這些變因決定了最終咖啡的風味和口感。
Different brewing methods affect the flavor of coffee. For instance, pour-over, French press, siphon, and espresso machine each have their unique flavor profiles. The pour-over method is the easiest to start with and offers the most versatility. The charm of pour-over coffee lies in its ability to showcase the diverse flavors brought by different coffee varieties, origins, processing methods, and roast levels using simple equipment. The pour-over process involves multiple variables, including the coffee-to-water ratio, grind size, water temperature, extraction time, and pouring technique. These variables determine the final flavor and texture of the coffee.
手沖咖啡的風味不僅受濃度影響，萃取率也至關重要。濃度過低會使咖啡平淡無味，過高則會影響口感；萃取率過低會有酸感，過高則會苦澀。隨著萃取率和濃度的上升，咖啡風味會變強，從酸甜到苦味逐漸加重。了解這些變因可以幫助咖啡愛好者調整手沖咖啡的製作過程，享受最佳風味。
The flavor of pour-over coffee is influenced not only by concentration but also by the extraction rate. Too low a concentration makes the coffee bland, while too high a concentration affects the texture. An under-extracted coffee will taste sour, while an over-extracted one will be bitter. As extraction rate and concentration increase, coffee flavors intensify, transitioning from sweet and acidic to more pronounced bitterness. Understanding these variables can help coffee enthusiasts adjust their pour-over brewing process to achieve the best flavor.
5. Continuous Learning and Exploration
精品咖啡世界充滿變化，不斷有新的技術、豆種和沖煮方法出現。持續學習和探索可以讓你保持興趣，並提升你的咖啡知識和技能。其次，可以品嚐不同產地的風味。對於從未品嚐過精品咖啡的人來說，咖啡只有一種味道，就是咖啡烘焙味；建議選幾種不同類型的豆子，例如花香濃郁的巴拿馬藝妓咖啡、酒香濃郁的哥倫比亞蘭姆酒桶處理法，以及果香濃郁的衣索比亞烏拉嘎日曬豆；這將品嚐到咖啡風味的不同面向。最後，可以關注並追踪JC咖啡。JC咖啡講究咖啡產地來源，堅持新鮮烘焙，有超過一百種不同產地的精品咖啡。每週五分享咖啡小知識，連續超過七年，堅持品質永續長存。每週從各種咖啡小知識中，累積對精品咖啡的熱忱。
The world of specialty coffee is dynamic, with new techniques, bean varieties, and brewing methods constantly emerging. Continuous learning and exploration can keep your interest alive and enhance your coffee knowledge and skills. Also, taste the flavors from different origins. For those who have never tasted specialty coffee, it might all taste the same, like roasted coffee. It is recommended to try various beans, such as the floral Panama Geisha, the rum-barrel-processed Colombian with its rich wine aroma, and the fruity Ethiopian Uraga natural beans. This will allow you to experience the different dimensions of coffee flavors. Finally, follow and keep up with Justin Coffee. Justin Coffee emphasizes the origin of its coffee, insists on fresh roasting, and offers over a hundred different specialty coffee origins. They share coffee knowledge every Friday and have maintained quality and sustainability for over seven years. Weekly coffee tips help build passion for specialty coffee.
精品咖啡不再只有苦味，能體驗豐富多樣的風味。挑選精品咖啡可依據其可溯源性、風味特色和較高價格。學習品嚐咖啡很重要，可以參加品鑒課程，學會識別香氣、風味和口感。購買新鮮烘焙的咖啡豆，並經過適當的養豆後風味最佳。正確的沖煮方法如手沖咖啡能展示多變化的風味。持續學習探索不同產地和處理法的咖啡，可以提升咖啡知識和品味。關注堅持品質的品牌，學習咖啡知識，深入了解精品咖啡。進入精品咖啡的世界需要時間和耐心，但它將帶給你無盡的樂趣和驚喜。享受這段美味的旅程吧！
Specialty coffee is no longer just bitter; it offers a rich variety of flavors. When selecting specialty coffee, consider its traceability, distinctive flavor characteristics, and higher price. Learning to taste coffee is important, and attending tasting courses can teach you to identify aromas, flavors, and textures. Purchase freshly roasted coffee beans, and after proper aging, they will taste best. The correct brewing method, such as pour-over, can showcase the diverse flavors. Continuously explore different origins and processing methods to enhance your coffee knowledge and taste. Follow brands committed to quality and learn coffee knowledge to deeply understand specialty coffee. Entering the world of specialty coffee takes time and patience, but it will bring you endless joy and surprises. Enjoy this delightful journey!
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
