• 作者: dfmzhu
• 来源: 佛山展翅调酒咖啡西点培训学校
• 日期: 2016-11-30
• 浏览次数: 1941 次

摘要: 咖啡里的味道、香气和醇厚度来自于不同类型的组成物质。

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

咖啡里的味道、香气和醇厚度来自于不同类型的组成物质：

1. Dissolved solids determine coffee's taste.

 可溶性物质决定咖啡的味道；

2. Volatile aromatics provide coffee's aroma.

 挥发性芳香物质提供咖啡的香气；

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

 不可溶物质（细粉和油脂）带来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，支撑了风味，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.

咖啡液中的细粉和油脂会结合起来形成液体里的胶体物质。胶体物质的浓度越高，风味干净度就越低。因此，风味干净度和整体的醇厚度是需要权衡的。



 

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

四种因素来决定冲煮出的咖啡的这种平衡：

1. The proportion of fines in the grounds

 咖啡粉中细粉的比例

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

在大多数情况下，咖啡粉中细粉的比例越高，冲煮出来的咖啡液的整体醇厚度就会越厚重。

2. The brewing method

 冲煮器具

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:

不同的冲煮器具会侧重咖啡粉中不同的不溶物进行萃取。当比较少的不溶物质萃取到杯中时，就会使得咖啡的风味干净度更高而醇厚度降低。下面是三个例子：


 

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.

真空式冲煮壶或虹吸壶冲煮截留不溶物的能力较高。大部分的不溶物因为漂浮在咖啡液的顶部而最终被截留，因为咖啡液是从下面渗透出去的。这种方法会澄清咖啡液，滤网的重要性就不会那么重要，当然也不是不重要。




 

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

滴滤式冲煮咖啡液穿透咖啡粉饼层，只有适量的细粉和油脂会被截留。

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.

而像是法压壶的浸泡式萃取法则允许细粉和油脂最大程度地保留，这是因为滤具是从上而下过滤咖啡的，大部分的不溶物会穿过这种多孔滤具。