一樣的悶蒸不一樣的效果 Same Blooming Method but Different Effects
目錄:
咖啡人在手沖悶蒸時,總是會想把看得到的咖啡粉都溼潤完整,但我們好像忘了,看不到的部份有可能沒溼潤到。看得到的是濾杯裏上方的咖啡粉,看不到的是濾杯裏中心下方的咖啡粉。這麼說好像大家都知道,那我們來實驗一下。
People always want to moisten all the coffee powder they can see during blooming when doing pour-over coffee, but we seem to forget that the invisible part may not be moistened. What you can see is the ground coffee in the top of the filter cup, what you can't see is the ground coffee in the bottom center of the filter cup. It sounds obvious, so let's try it out.
第一種簡稱為「中間舖水悶蒸」,主要是讓濾杯中心看不到的咖啡粉、也就是相對粉量較多的部份、將悶蒸水集中在此處,而在悶蒸水有限的前提下,勢必不夠水去溼潤到濾杯裏上方外圈的咖啡粉,在習慣上,總會覺得那外圈的粉沒溼潤到,會很不適應。但殊不知,將悶蒸水集中在中心處、再等水慢慢溼潤到外圈的同時、整體溼潤度提升、讓整個萃取率提升。
[Blooming with water in the middle]
The first type is referred to as “blooming with water in the middle.” We concentrate water at the center of the filter cup, because this part with a relatively large amount of powder and coffee powder that cannot be seen in the center of the filter cup, while blooming under the premise of limited water, there is bound to be not enough water to wet the coffee powder in the upper outer ring of the filter cup. As a habit, we always feel that the powder in the outer ring is not moist enough. But as everyone knows, concentrate the steaming water in the center, and then wait for the water to slowly wet to the outer ring, and at the same time, the overall wetness will increase, and the entire extraction rate will increase.
風味品評: 熱帶水果 鳳梨乾 風味明顯飽滿 甜感高 厚實滑順
Flavor evaluation: tropical fruit, dried pineapple, obviously full flavor, very sweet, full body and smooth.
第二種簡稱為「認真繞圈悶蒸」,主要是讓看得到的咖啡粉都溼潤到,但在悶蒸水有限的前提下,勢必不夠水去溼潤到濾杯中心的咖啡粉、也就是那相對較多咖啡粉的部位。在習慣上,看到整個濾杯表面完美溼潤到,心中無限歡喜。但殊不知,悶蒸完、開始注水時,中心的咖啡粉才開始接觸到水,我們開始萃取注水了、但中心許多咖啡粉才開始要溼潤,所以整個萃取率平平、感覺只是萃取可溶性物質的前段而已。
[Blooming with water pouring in circles]
The second is referred to as “blooming with water pouring in circles,” mainly to make the coffee powder that can be seen moistened, but under the premise of limited water, there is bound to be insufficient water to moisten the coffee powder in the center of the filter cup, where the part with relatively more coffee powder. As a habit, seeing the surface of the entire filter cup is perfectly moist, we are very happy. But as everyone knows, when blooming is finished and the water is poured, the coffee powder in the center begins to contact the water. We start to extract and pour the water, but large part of coffee powders in the center start to become wet, so the overall extraction rate is flat and it feels like only the first part of the extraction of soluble substances. That's it.
風味品評 : 熱帶水果 鳳梨 風味較弱 甜感略低 酸感明顯
Flavor evaluation: tropical fruit, pineapple, weak flavor, slightly less sweet, obvious acidity
上述手沖參數皆為:
咖啡粉 20克 / 熱水87度 / 悶蒸 30克水 30秒 / 總注水 330克 / 得咖啡液 285克 / 總時間 2分30秒
The above pour-over parameters are:
20g of coffee / 87°C of hot water / blooming 30g of water for 30 seconds / total water 330g / 285g of coffee liquid / total time 2 minutes and 30 seconds
小實驗結論
咖啡師與來店熟客同飲二杯,皆較喜歡第一杯咖啡。籍由這個小實驗,明顯看出「中間舖水悶蒸」的方式較佳,在萃取率提升下,讓咖啡的風味增強、口感厚實回甘。這延伸上週小學堂的探討,雖然香氣與喉韻不可二全,但我們可以同時提升這二者,在整體萃取率提升下,香氣提升、喉韻綿長。試試不一樣的悶蒸想法、動手試看看~
The barista and one of our the regular customers drink two cups together, and both prefer the first cup of coffee. From this small experiment, it is obvious that the method of “blooming with water in the middle” is better. With the improvement of the extraction rate, the flavor of the coffee is enhanced, and the taste is mellow and sweet. This extends the discussion in the Justin Coffee Classroom article last week. Although aroma and aftertaste cannot be both perfect, we can improve both at the same time. With the improvement of the overall extraction rate, the aroma is improved, and the aftertaste is long. Having different blooming ideas and try it out!
實驗使用的豆子為
哥斯大黎加 塔拉珠 法蒂瑪處理廠 酒桶 日曬
風味描述: 熱帶水果 鳳梨乾 可可 葡萄 焦糖 Body厚實黏稠
The Coffee used in the experiment is
Costa Rica Tarrazu Fatima Micro Mill Barrel Modulation Natural
Flavor Descriptions: Tropical Fruit, Dried Pineapple, Cocoa, Grape, Caramel, Full Body
│延伸閱讀:手沖咖啡黃金比例
│Futher reading:Perfect Pour-Over Coffee Golden Ratio
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