磨豆機轉速對咖啡甜感與酸感的影響 The Impact of Grinder Speed on Coffee's Sweetness and Acidity
目錄：
1. 轉速與細粉產生
2. 熱量影響芳香分子
3. 萃取均勻性與風味平衡
4. 感官偏好與個人感受
5. 實例分析：衣索比亞藝妓村班吉區綠標水洗
咖啡的風味受到多種因素的影響，磨豆機的轉速(RPM)是其中一個重要變數。不同的轉速會影響研磨過程中的熱量產生、顆粒均勻性以及細粉數量，進一步改變萃取效果和最終的風味表現。本文將探討高轉速(1500 RPM)與低轉速(500 RPM)在咖啡研磨中的差異，並分析為何低轉速可能讓甜感更加突出。
Coffee flavor is influenced by various factors, and one important variable is the grinder speed (RPM). Different speeds affect the heat generated during grinding, particle uniformity, and the amount of fines, which in turn alters the extraction process and the final flavor. This article explores the differences between high-speed (1500 RPM) and low-speed (500 RPM) grinding, analyzing why low-speed grinding might enhance sweetness.
1. 轉速與細粉產生
Grinder Speed and Fine Particle Production
磨豆機的轉速會直接影響咖啡粉的顆粒分佈和細粉(fines)的產生。細粉是研磨過程中最細小的顆粒，它們在萃取過程中容易造成過度萃取，帶來苦澀與雜味。
The grinder speed directly impacts the particle distribution and the production of fines, the smallest particles in the grind. Fines can lead to over-extraction during brewing, bringing out bitterness and off-flavors.
◆ 低轉速(500 RPM)
低轉速的研磨過程較溫和，細粉產生量少。研磨出的顆粒更均勻，萃取過程更穩定，甜感和酸感的比例自然更平衡。
Low Speed (500 RPM): Low-speed grinding is gentler, producing fewer fines. The resulting grind is more uniform, leading to more stable extractions and a natural balance between sweetness and acidity.
◆ 高轉速(1500 RPM)
高轉速下，摩擦力增加，細粉產生量相對較多。細粉容易導致過度萃取，掩蓋了咖啡的天然甜感，並可能引入不必要的苦味。
High Speed (1500 RPM): Higher speeds generate more friction, producing more fines. These fines can cause over-extraction, masking the coffee's natural sweetness and introducing undesirable bitterness.
細粉的產生是甜感與酸感表現的關鍵因素之一。低轉速的顆粒均勻性讓甜感更純淨，避免因過度萃取而導致的味道失衡。
The creation of fines is a key factor in the expression of sweetness and acidity. The uniformity of low-speed grinding helps preserve the coffee's natural sweetness, avoiding imbalances from over-extraction.
下圖是以CM-200量測粒徑分佈，可以看得出來低轉速(500 RPM)<左圖>的粒徑分佈相對集中；高轉速(1500 RPM)<右圖>的粒徑分佈相對廣了一點點。
Below is a particle size distribution measured by the CM-200 grinder. It is clear that low speed (500 RPM) has a more concentrated distribution (left), while high speed (1500 RPM) results in a broader distribution (right).
2. 熱量影響芳香分子
Heat Impact on Aromatic Compounds
研磨過程中的熱量會影響咖啡豆中的芳香分子，特別是那些與酸感和甜感相關的揮發性化合物。高轉速產生更多熱量，可能導致部分芳香分子提前揮發，從而改變咖啡的風味表現。
The heat generated during grinding can affect the aromatic compounds in the coffee beans, especially the volatile compounds related to sweetness and acidity. Higher speeds generate more heat, which may cause some aromatic compounds to evaporate prematurely, altering the coffee's flavor.
◆ 低轉速(500 RPM)
低轉速產生的熱量較少，保留了咖啡豆中易揮發的芳香分子。與甜感相關的化合物如蔗糖分解物和花果類芳香物質更完整地保留下來。
Low Speed (500 RPM): Lower speed produces less heat, preserving the volatile aromatic compounds in the beans. Compounds related to sweetness, such as sugar breakdown products and floral or fruity aromas, are retained more fully.
◆ 高轉速(1500 RPM)
高轉速產生更多熱量，可能揮發掉部分與酸感相關的芳香分子，導致酸感減弱，甜感變得厚重但不清爽。
High Speed (1500 RPM): High speed generates more heat, which may evaporate some of the aromatic compounds related to acidity, weakening the acidic notes and creating a thicker, less refreshing sweetness.
低轉速因熱量較低，能更好地保留咖啡豆的天然風味，尤其是那些細緻的花香和果酸調性。
Low-speed grinding preserves the natural flavors of the beans, especially delicate floral and fruity notes, due to lower heat generation.
3. 萃取均勻性與風味平衡
Extraction Uniformity and Flavor Balance
咖啡的甜感與酸感之間的平衡受到萃取均勻性的強烈影響。低轉速和高轉速對萃取的影響不同，導致最終風味的差異。
The balance between sweetness and acidity is strongly influenced by extraction uniformity. Low and high speeds affect the extraction differently, leading to distinct flavor profiles.
◆ 低轉速(500 RPM)
顆粒均勻性高，萃取過程更加穩定。酸感和甜感的層次感更分明，甜感輕盈而自然。
Low Speed (500 RPM): The higher particle uniformity allows for more stable extractions. The levels of acidity and sweetness are clearly defined, with a light, natural sweetness.
◆ 高轉速(1500 RPM)
顆粒分佈略為不均，容易產生局部過度萃取，導致甜感被掩蓋或酸感被削弱。甜感可能更厚重，但缺乏細膩感。
High Speed (1500 RPM): The slightly uneven particle distribution can lead to over-extraction in some areas, masking sweetness or dulling the acidity. The sweetness may become heavier but lacks finesse.
當萃取均勻時，咖啡的甜感和酸感可以和諧共存，低轉速的研磨有助於實現這一目標。
When extraction is uniform, sweetness and acidity can coexist harmoniously. Low-speed grinding contributes to this balance.
4. 感官偏好與個人感受
Sensory Preferences and Personal Perception
每個人的味覺敏感度和偏好不同，也會影響對轉速的感知。以低轉速研磨的咖啡，因為甜感和酸感比例較為協調，更容易被人感知為「甜」。
Each person has different sensitivity to taste and preferences, which also influences their perception of grinder speed. Coffee ground at low speed, with its balanced sweetness and acidity, is often perceived as sweeter.
◆ 低轉速(500 RPM)
酸感明亮且不突兀，甜感更易被感知。風味表現清晰、層次豐富，特別適合花果香主導的精品咖啡。
Low Speed (500 RPM): Acidity is bright and clean, and the sweetness is more noticeable. The flavor profile is clear and structured, particularly suitable for coffees with floral or fruity aromas.
◆ 高轉速(1500 RPM)
酸感可能變得模糊或不明顯，甜感則偏向厚重，但細緻度不足。適合偏好濃厚口感的人群，或用於濃縮咖啡等萃取方式。
High Speed (1500 RPM): The acidity may become muted or less distinct, while the sweetness becomes heavier but lacks complexity. This is more suited for those who prefer a bolder, richer taste or use methods like espresso that emphasize stronger flavors.
5. 實例分析：衣索比亞藝妓村班吉區綠標水洗
Example Analysis: Ethiopia Geisha Village Banjii Green Label Washed
以一款淺焙咖啡豆為例：衣索比亞 藝妓村 班吉區 綠標 水洗，其杯測風味包括茉莉花、蜂蜜、萊姆、果汁感以及細緻乾淨。在不同轉速下的表現可能如下：
Using a light roast coffee bean as an example: Ethiopia Geisha Village Banjii Green Label Washed, with flavors like jasmine, honey, lime, fruit juice and clean, the results at different speeds may be as follows:
◆ 低轉速(500 RPM)
花香：茉莉花香更加突出，層次感強且持續時間長。
酸感：萊姆的酸感表現明亮且細膩，帶有果汁般的清新感。
甜感：蜂蜜的甜感自然清爽，餘韻乾淨純淨。
整體表現：層次感豐富，酸甜協調，風味純淨。
Low Speed (500 RPM):
Floral Notes: The jasmine aroma is more pronounced, with strong structures and a long-lasting finish.
Acidity: Lime acidity is bright and delicate, with a refreshing fruit juice quality.
Sweetness: Honey sweetness is natural and crisp, with a clean aftertaste.
Overall Performance: The flavor is rich with structures, balanced acidity and sweetness, and a pure flavor profile.
◆ 高轉速(1500 RPM)
花香：茉莉花香較低轉速略弱，甜感略微掩蓋花香。
酸感：萊姆酸感變得飽滿，但層次感較低。
甜感：蜂蜜甜感更加濃郁，但可能稍顯厚重。
整體表現：風味偏濃厚，但少了低轉速帶來的細膩感與清爽餘韻。
High Speed (1500 RPM):
Floral Notes: The jasmine aroma is slightly weaker compared to low speed, with sweetness slightly masking the floral notes.
Acidity: Lime acidity becomes fuller, but with reduced structures.
Sweetness: Honey sweetness becomes richer, but might feel too heavy.
Overall Performance: The flavor leans towards being richer but lacks the delicacy and refreshing aftertaste of low-speed grinding.
在咖啡研磨中，低轉速(500 RPM)與高轉速(1500 RPM)各有特點，但從甜感和酸感的表現來看，低轉速更適合追求細膩與平衡的風味表現。低轉速減少細粉產生、降低熱量影響，能更好地保留咖啡的天然芳香分子，讓甜感更突出且細緻。同時，均勻的顆粒分佈有助於穩定萃取，讓酸甜達到完美平衡。
In coffee grinding, both low-speed (500 RPM) and high-speed (1500 RPM) have their characteristics. However, when it comes to sweetness and acidity, low-speed grinding is more suitable for those seeking a refined and balanced flavor profile. Low speed reduces the production of fines and heat generation, helping preserve the coffee's natural aromatic compounds, and enhances sweetness and delicacy. Additionally, the uniform particle distribution aids in stable extraction, allowing for perfect balance between acidity and sweetness.
JC咖啡門市採用Mahlkönig EK OMNIA磨豆機，其轉速可靈活調整在500 RPM至1500 RPM之間，滿足不同場景下的研磨需求，無論是細膩風味的手沖咖啡，還是濃郁口感的濃縮咖啡，都能精確適配。
Justin Coffee stores use Mahlkönig EK OMNIA grinders, which can adjust speeds between 500 RPM and 1500 RPM to meet the grinding needs for different scenarios. Whether for the delicate flavor of pour-over coffee or the boldness of espresso, the grinder can be precisely adapted.
如果你的目的是展現咖啡豆的花果香、明亮酸感和輕盈甜感，那麼低轉速是一個更理想的選擇。而高轉速則更適合需要快速研磨或濃厚口感的情境。依據咖啡豆特性和個人喜好調整轉速，將幫助你獲得最佳的咖啡風味體驗。
If your goal is to highlight floral, fruity, and bright acidic notes with a light sweetness, low-speed grinding is the ideal choice. High-speed grinding, however, is more suitable for scenarios where quick grinding or a richer taste is desired. Adjusting the speed based on the coffee bean's characteristics and personal preferences will help you achieve the best coffee flavor experience.
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