二氧化碳浸漬處理咖啡更好喝嗎? Does Carbonic Maceration Coffee taste better?

在近幾年,不斷的出現許多不同針對咖啡豆的新型處理法,造就出更迷人也更多元的咖啡風味。二氧化碳浸漬處理法的靈感,來自法國薄酒萊葡萄酒的咖啡釀造技術,將咖啡櫻桃完整的狀態進行無氧發酵~期望用時間醞釀的驚喜賦予咖啡更生動、撩人的表現。

 

In recent years, there have been many different new processing methods for coffee beans, creating more attractive and more versatile coffee flavors. The carbon dioxide immersion treatment method is inspired by the coffee brewing technology from the French Beaujolais wine, anaerobic fermentation of the coffee cherries in a complete state. It is expected that this processing method will give coffee a more vivid and sultry performance.

 

早在1872年,著名微生物學之父路易·巴斯德(Louis Pasteur)就發現,葡萄果實在空氣中和在純二氧化碳環境中的味道是不同的。並且,最早將這種處理法套用在咖啡的,是薩爾瓦多這個國家,並且使用這樣的咖啡得到了世界咖啡師大賽(World Barista Championship; WBC)冠軍。

 

As early as in 1872, the famous father of microbiology, Louis Pasteur discovered that the taste of grape fruit in the air and in pure carbon dioxide environment is different. The first country to apply this treatment to coffee was El Salvador, and this coffee won the World Barista Championship (WBC) championship.

 

二氧化碳浸漬法,是將未去皮的完整咖啡櫻桃小心放在充滿二氧化碳氣體的密閉容器中。在充滿二氧化碳的無氧環境中,會將咖啡果實內的天然糖會轉化為酒精、二氧化碳及許多芳香物質,而根據溫度的不同,浸漬過程可能持續數天或數週的時間。能夠這種環境下生存並能夠積極參與發酵的微生物種類,僅限於能夠在無氧環境下依然生存良好的種類,這些微生物的存在,則可能會大大的改變咖啡最終的風味。厭氧發酵帶來的風味往往是獨特的,具有豐富且特殊的芳香物質。 
目前各家處理廠和各種號稱二氧化碳浸漬的生豆處理,其實都不盡相同,所以沒有標準與絕對的版本,所產生的風味也各有特色,值得大家細細品味。

 

Carbon dioxide maceration is carefully placing unpeeled whole coffee cherries in an airtight container filled with carbon dioxide gas. In an oxygen-free environment filled with carbon dioxide, the natural sugars in the coffee berries are converted into alcohol, carbon dioxide, and many other aromatic substances, and the maceration process can take days or weeks, depending on the temperature. The types of microorganisms that can survive in this environment and actively participate in fermentation are limited to those that can survive well in an anaerobic environment. The existence of these microorganisms may greatly change the final flavor of coffee. The flavor brought by anaerobic fermentation is often unique, with rich and special aromatic substances.

At present, various processing plants and various raw bean processing known as carbon dioxide impregnation are actually different, so there is no standard and absolute version, and the flavors produced have their own characteristics, which are worth savoring.

 


 

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