磨粉時的香甜味，沖煮後卻消失了，原因出在哪？ Why Does the Sweet Aroma during Grinding Disappear after Brewing?
目錄：
當新鮮研磨的咖啡粉磨開，湊近口鼻，迎面而來的萬千香甜氣息，抱著期待的心情沖煮後，有時會發現，喝起來卻沒有乾香時的風味感受，是不是哪個沖煮環節出了問題？聞得到香甜卻喝不到香甜，可以從三個面向來思考: 萃取率、養豆 及 烘焙。
When the freshly ground coffee emits a myriad of sweet aromas as you approach it, you brew it with anticipation, but sometimes you find that it doesn't taste as flavorful as it smelled during grinding. Is there something wrong during the brewing process? When you can smell the sweetness but can't taste it, you can consider three aspects: extraction rate, bean aging, and roasting.
以萃取率來說
磨粉時的香甜，表示此支咖啡是甜香豐富、並帶有甜感；但沖泡出來的咖啡卻沒有香甜，而是酸感大於甜感，那很有可能是萃取不足，如果我們增加萃取率，應該可以讓香甜感增加；如果是苦感大於甜感，那很有可能是萃取過度，如果我們稍微降低萃取率，應該可以讓苦感下降、並拉回甜感。
In terms of extraction rate:
The sweet aroma during grinding indicates that the coffee is rich in sweetness and has a sweet sensation. However, if the brewed coffee lacks sweetness and is more acidic than sweet, it's likely due to under-extraction. Increasing the extraction rate should enhance the sweetness. On the other hand, if the coffee tastes bitter rather than sweet, it's likely over-extracted. Slightly lowering the extraction rate should reduce bitterness and bring back the sweetness.
│延伸閱讀：咖啡萃取率 關鍵4要素
│Futher reading：4 Key Factors Affecting Coffee Extraction Rate
│延伸閱讀：手沖咖啡黃金比例
│Futher reading：Perfect Pour-Over Coffee Golden Ratio
以養豆來說
也是和萃取率有關，在烘焙過後會產生大量二氧化碳，而在手沖過程如果這些氣泡過度旺盛，會降低熱水與咖啡粉的接觸、而降低了萃取率，造成萃取不足、香甜感不夠。此外，養豆也是在等二氧化碳排出豆體的同時，將風味物質帶入豆體中的油脂，在沖煮時，讓可溶性風味物質溶入水中，讓品飲的香甜感增加。
In terms of bean aging:
This is also related to the extraction rate. After roasting, coffee beans produce a significant amount of carbon dioxide. If these bubbles are too vigorous during the pour-over process, they can reduce the contact between hot water and coffee grounds, resulting in under-extraction and insufficient sweetness. Additionally, during bean aging, as carbon dioxide is released from the beans, it carries flavor compounds into the beans' oils. When brewing, this allows soluble flavor compounds to dissolve in water, enhancing the coffee's sweetness.
│延伸閱讀：咖啡豆越新鮮真的越好喝嗎
│Futher reading：Is Fresher Coffee Really Tastier?
以烘焙來說
把豆子該有的香氣風味烘焙出來是烘焙師的基本工作，但讓咖啡品飲順口香甜卻是需要經驗與功夫。如果咖啡甜感沒有掌握住，很可能該甜的豆子卻不甜了，並帶出澀感與苦感；雖然磨粉時聞起來香甜，但在品飲時，苦澀感卻相抵掉了香甜感，可惜了品飲感受。
In terms of roasting,
The basic job of a coffee roaster is to bring out the beans' expected aromas and flavors. However, achieving a smooth and sweet coffee profile requires experience and effort. If the coffee's sweetness isn't well balanced, the beans that should have been sweet may lose their sweetness and bring out bitterness and astringency instead. Although the aroma during grinding may suggest sweetness, the presence of bitterness and astringency during tasting might offset the perceived sweetness, it’s a pity for an enjoyable coffee experience.
│延伸閱讀：咖啡師如何捕捉烘焙甜蜜點
│Futher reading：How Baristas Capture the Roasting Sweet Spot
雖然每個人呈現手沖咖啡的風味與口感不一樣，這也是手沖咖啡迷人之處。JC咖啡的烘豆精神，是找出豆子最適合的風味輪廓，在甜感與平衡的基礎下，品飲各式風味飽滿的好咖啡，讓大家自己在家享受一杯好咖啡。
While the flavor and mouthfeel of pour-over coffee can vary from person to person, this is what makes pour-over coffee so fascinating. Justin Coffee's roasting philosophy is to identify the most suitable flavor profile for each bean, focusing on sweetness and balance. We aim to provide a variety of flavorful and enjoyable coffees for everyone to savor at home.
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