• 作者: dfmzhu
• 來源: 佛山展翅調(diào)酒咖啡西點培訓(xùn)學(xué)校
• 日期: 2016-11-30
• 瀏覽次數(shù): 2350 次

摘要: 咖啡里的味道、香氣和醇厚度來自于不同類型的組成物質(zhì)。

The taste, aroma, and body of a cup of coffee derive from different types of compounds:

咖啡里的味道、香氣和醇厚度來自于不同類型的組成物質(zhì)：

1. Dissolved solids determine coffee's taste.

 可溶性物質(zhì)決定咖啡的味道；

2. Volatile aromatics provide coffee's aroma.

 揮發(fā)性芳香物質(zhì)提供咖啡的香氣；

3. The insoluble material (fines and oils) suspended in coffee creates the sensations of body and mouthfeel.

 不可溶物質(zhì)（細(xì)粉和油脂）帶來了咖啡的醇厚度和口感；

4. Coffee oils play asecondary role, providing flavor and decreasing the perception of acidity.

 咖啡油脂的作用稍次，支撐了風(fēng)味，但是降低了酸感。

 

The fines and oils in brewed coffee bind to form brew colloids. The higher the concentration of brew colloids, the less flavor clarity coffee has. Therefore, for a given coffee there is a trade-off between flavor clarity and body.

咖啡液中的細(xì)粉和油脂會結(jié)合起來形成液體里的膠體物質(zhì)。膠體物質(zhì)的濃度越高，風(fēng)味干凈度就越低。因此，風(fēng)味干凈度和整體的醇厚度是需要權(quán)衡的。



 

Four factors determine brewed coffee's balance of flavor clarity and body:

四種因素來決定沖煮出的咖啡的這種平衡：

1. The proportion of fines in the grounds

 咖啡粉中細(xì)粉的比例

In most cases, the higher the proportion of fines in a coffee bed, the greater the brewed coffee's body.

在大多數(shù)情況下，咖啡粉中細(xì)粉的比例越高，沖煮出來的咖啡液的整體醇厚度就會越厚重。

2. The brewing method

 沖煮器具

Different brewing methods tend to trap different proportions of insolubles in the coffee bed,fewer makes it into the cup, producing a brew with more clarity and less body.Here are three examples:

不同的沖煮器具會側(cè)重咖啡粉中不同的不溶物進(jìn)行萃取。當(dāng)比較少的不溶物質(zhì)萃取到杯中時，就會使得咖啡的風(fēng)味干凈度更高而醇厚度降低。下面是三個例子：


 

Vacuum pot brewing, also known as vacpot brewing or siphon brewing, traps a high proportion of insolubles in the coffee bed. Insolubles remain in the coffee bed because most of the insolubles float in the bloom at the top of the slurry while the slurry drains from the bottom. This "clarifies" the brew and lessens, but does not eliminate, the importance of the type of filter used.

真空式?jīng)_煮壺或虹吸壺沖煮截留不溶物的能力較高。大部分的不溶物因為漂浮在咖啡液的頂部而最終被截留，因為咖啡液是從下面滲透出去的。這種方法會澄清咖啡液，濾網(wǎng)的重要性就不會那么重要，當(dāng)然也不是不重要。




 

During drip brewing the coffee bed traps a modest proportion of the fines and oils as the brewing liquid percolates through the bed.

滴濾式?jīng)_煮咖啡液穿透咖啡粉餅層，只有適量的細(xì)粉和油脂會被截留。

An immersion brew such as a French press allows the greatest amount of oils and fines to make it into the cup. This is because a large propitiation of the insolubles come in contact with, and pass through, the very porous filter.

而像是法壓壺的浸泡式萃取法則允許細(xì)粉和油脂最大程度地保留，這是因為濾具是從上而下過濾咖啡的，大部分的不溶物會穿過這種多孔濾具。