咖啡工藝 – 厭氧處理法 是什麼玩意? Coffee Techniques – What is Anaerobic Fermentation Process?
最近常聽到厭氧日曬、厭氧蜜處理、厭氧水洗等特殊處理法, 厭氧處理法 製成的咖啡,具有特殊的香氣、風味較為明確、帶著淡淡乳酪甚至是酒釀香氣,是目前評價很高的處理法,他是怎麼一回事呢?
Recently, we often hear coffee special treatment methods such as anaerobic natural, anaerobic honey treatment, and anaerobic washed. The coffee made by anaerobic fermentation processing has a special aroma, a clear flavor, and a faint cheese or even wine aroma. What is this highly rated treatment?
厭氧處理法是參考了釀造葡萄酒的技術。咖啡生豆的處理過程都有發酵作用,
發酵是一種自然變化,咖啡櫻桃中同時有糖和水分,即發酵所需二個基本要素;在有氧或無氧條件下,透過分解咖啡中的有機物,改變咖啡的風味,但無氧條件可讓咖啡發酵過程產生更多的芳香物質。
Anaerobic fermentation process is the similar technology used to make wine. The process of green coffee beans has a fermentation effect. Fermentation is a natural change. There are sugar and water in coffee cherries at the same time, which is the two basic elements required for fermentation; under aerobic or anaerobic conditions, the flavor of coffee can be changed by decomposing organic matter in coffee, but anaerobic conditions can change the flavor of coffee. Let the coffee fermentation process produce more aromatic substances.
在密閉的容器裡,將咖啡櫻桃放入注滿二氧化碳所創造無氧的氣桶環境中,低溫的環境,來減緩果膠糖分分解的速度,PH值也以更緩慢的速度下降,延長發酵時間,藉此發展出更佳的甜味及更平衡的風味。緩慢長時間的發酵,可以增加圓潤風味,避免不舒服的乾澀和醋酸;密閉的發酵更讓芳香物質不易揮發。
In an airtight container, put the coffee cherries into an oxygen-free gas bucket environment filled with carbon dioxide. The low temperature environment slows down the decomposition of pectin and sugar, and the pH value also decreases at a slower rate, prolonging the fermentation time, which helps to develop a better sweetness and a more balanced flavor. Slow and long-term fermentation process can increase the full flavor and avoid uncomfortable dryness and sourness. Closed fermentation makes the aromatic substances less volatile.
在厭氧處理的過程,再搭配三大處理法,即在處理生豆的前瑞採取厭氧處理、再接著選擇日曬或蜜處理或水洗,即得厭氧日曬、厭氧蜜處理、厭氧水洗等特殊處理法。
目前各家處理廠和各種號稱厭氧發酵的生豆處理,其實都不盡相同,所產生的風味也各有特色,所以並沒有標準與絕對的版本,值得大家細細品味。
The anaerobic fermentation processing green beans, followed by sun-dried, honey, or washed method, is called anaerobic natual, anaerobic honey, or anaerobic washed special treatment methods.
At present, each plantation and various green bean has their own way doing anaerobic fermentation, and the flavors produced have their own characteristics. There is no standard and absolute version, all of them are worth tasting.
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