冷萃咖啡浸泡時間與風味濃度變化分析 Cold Brew Steeping Time and Flavor Concentration Analysis
目錄：
1. 實驗設計條件
2. 分析與觀察
3. 風味物質釋出推測
4. 實用建議與延伸應用
冷萃咖啡是一種利用低溫、長時間萃取的方式，讓咖啡中的果香、甜感與柔順口感穩定釋出。為了深入了解「浸泡時間」對冷萃風味與濃度的實際影響，我們針對JC咖啡 莊園配方 職人浸泡-百果豐秋，設計了一組三階段冷萃實驗。
Cold brew coffee is a method that uses low temperature and long extraction time to gently release the coffee's fruity aroma, sweetness, and smooth texture. To better understand how steeping time affects flavor and concentration, we conducted a three-phase cold brew experiment using Justin Coffee’s Estate Blend — Premium Immersion Coffee: Rich Autumn.
這款配方主打「甜蜜果香、莓果與蜜桃調性、酸甜平衡、糖漿般口感」，單包10克研磨咖啡粉，封裝於可直接浸泡的濾袋中，非常適合進行穩定變因控制的冷萃實驗，觀察不同萃取時間下的風味變化與濃度表現。
This blend is designed to showcase sweet fruity aromas, berry and peach notes, a balanced sweet-tart profile, and syrupy texture. Each 10g portion of ground coffee is sealed in a ready-to-immerse filter bag, making it ideal for a controlled-variable cold brew experiment to observe how steeping time impacts flavor and TDS.
實驗設計條件
Experiment Setup
● 咖啡品項：莊園配方 職人浸泡 百果豐秋 (每包10克咖啡粉)
● 水質與比例：使用相同的過濾冷水 200ml，固定粉水比為 1:20
● 前置作業：每包放入水中後搖晃30下，促進初步萃取
● 浸泡方式：完成後直接置入冰箱冷藏
● 浸泡時間：分別設定為 8 小時、16 小時與 24 小時
● 取出處理：取出前再次搖晃 30 下，咖啡液使用濾紙過濾後測 TDS（試喝樣品為未濾版本）
● Coffee Used: Estate Blend – Premium Immersion Coffee: Rich Autumn (10g ground coffee per pack)
● Water Quality & Ratio: 200ml of the same filtered cold water per bag; fixed coffee-to-water ratio of 1:20
● Preparation: Each bag shaken 30 times after submerging to promote initial extraction
● Steeping Method: Immediately refrigerated after prep
● Steeping Durations: 8 hours, 16 hours, and 24 hours
● Sampling: Each bag shaken again 30 times before removal. Liquid filtered with paper filter for TDS measurement (tasting samples used unfiltered coffee)
分析與觀察
Analysis & Observations
雖然三組TDS數據變化極小（僅介於 0.90～0.94 之間），但實際試飲的風味差異卻十分明顯，顯示冷萃咖啡的風味關鍵，不僅僅在於「萃取多少」，更在於「萃取了什麼」。
● 8 小時樣本：雖達到基本濃度，但果香未明顯釋出，味道顯得單薄略苦，可能僅萃取出親水性酸類與咖啡因，甜感與香氣仍受限。
● 16 小時樣本：果香、酸感明亮，口感平衡，推測此階段芳香酯類與果糖已大量釋出，達到風味最佳中段。
● 24 小時樣本：整體風味最為完整且均衡，出現明顯杏桃甜感與茶感尾韻，糖漿般的質地表現強，可能來自脂溶性芳香物質與醣類的充分釋放。
Although the TDS across the three groups varied only slightly (from 0.90% to 0.94%), the actual flavor differences were striking, suggesting that the key to cold brew flavor isn’t just how much is extracted — but what is extracted.
● 8-Hour Sample: Reached basic concentration, but fruity aroma had not yet emerged. The taste was thin and slightly bitter — likely due to early extraction of hydrophilic acids and caffeine, while sweetness and aroma compounds remained unreleased.
● 16-Hour Sample: Bright fruit aroma and acidity with well-balanced mouthfeel. Likely represents the optimal mid-phase, where aromatic esters and fructose are released in abundance.
● 24-Hour Sample: Most complete and balanced flavor. Clear notes of apricot sweetness and tea-like aftertaste emerged, with a syrupy mouthfeel — likely due to the full release of fat-soluble aromatic compounds and complex sugars.
風味物質釋出推測
Flavor Compound Release Insights
儘管 8 小時樣與 24 小時樣的 TDS 數值僅相差 0.04%，但萃取物質的組成顯然不同，也證明風味表現不僅受濃度影響，更關鍵的是「萃取時間對不同風味成分的釋放節奏」。
Although the TDS difference between the 8-hour and 24-hour samples was only 0.04%, the composition of extracted compounds was clearly different. This confirms that flavor is influenced not just by concentration, but also by the timing and rhythm of flavor compound extraction.
實用建議與延伸應用
Practical Suggestions & Applications
● 想展現百果豐秋的明亮果香與甜感：16 小時冷藏浸泡為最佳建議。
● 偏好更豐富圓潤的口感：可浸泡至 24 小時，但需注意避免過度澀感。
● 若希望增加濃度層次，可進行濃縮版本實驗（如使用 10克 對 150ml 水的比例）。
● To highlight the bright fruity notes and sweetness of Rich Autumn: 16 hours of cold refrigeration is recommended.
● For those who prefer a fuller and rounder body: Steeping up to 24 hours is suitable, but beware of excessive astringency.
● To increase flavor concentration, try a stronger brew ratio (e.g., 10g of coffee to 150ml of water).
這次實驗以「職人浸泡-百果豐秋」為範例，採三種不同冷藏浸泡時間進行對比，證實即便濃度差距微小（僅 0.04%），風味表現卻有顯著差異。冷萃咖啡真正的精華，在於時間控制下風味物質的逐步釋出，而不僅是追求高濃度。
This experiment using “Premium Immersion Coffee – Rich Autumn” with three cold steeping durations confirms that even a minor TDS difference (just 0.04%) can lead to significant flavor variation. The true essence of cold brew lies in the gradual release of flavor compounds over time, not merely in chasing higher concentration.
若以實用面來看，16–24 小時的冷萃時段最能展現百果豐秋這款豆子的風味設計初衷。這也提醒我們，在開發與享用冷萃時，應將「萃取時間」視為一個精準可調的風味槓桿，靈活運用，才能讓咖啡展現最好的樣貌。
From a practical standpoint, the 16–24 hour cold brew window best expresses the flavor profile this blend was designed for. This reminds us that steeping time should be treated as a precise and adjustable flavor lever — one that can bring out the best in every cup, when used skillfully.
│延伸閱讀：冷萃咖啡全指南：從風味探索到夏日解暑之選 (用咖啡豆製作冷萃)
│Further reading: A Complete Guide to Cold Brew Coffee: From Flavor Exploration to a Summer Cooling Choice
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