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社大_自家焙煎咖啡基礎_線上課程資料_烘焙度

社大_自家焙煎咖啡基礎_線上課程資料_烘焙度


烘焙咖啡的過程中,對於何時該下豆,每個烘豆師都有自己的看法,然而對於何時下豆的描述或是烘焙度的描述,則是烘焙者溝通飲用者的一種有效方式。

語言的作用是形成讓雙方可以溝通的平台,烘焙度的表示則基於烘焙者要表達該批烘焙咖啡豆的烘焙狀態而提出。

當然,這就要討論到烘焙度的描述基礎了,烘焙度的描述就我個人來看,則是基於人類五感所建立的,當然近年來科學儀器的進步,對於烘焙度的看法也開始越來越精細了。

由於使用的量測儀器不同,對於烘焙度的解釋也各有一套專業用語。

例如:採用Agstron number做為咖啡豆或粉顏色的敘述。


我自己大概做了一個烘焙度討論的表格,以人類的五感為主:





因為要將烘焙度有效的描述並讓聽者可以建構出烘焙度的概念,其實在聽者的基礎上會有很大的不同,以巴西咖啡豆來說明:

A. 淺中烘焙

B. 15分鐘結束,一爆密集拉長下豆

C. Agtron number :#80

D. 烘焙色卡:A#75

E. 穀物風味,微酸


上列五種都是描述烘焙度的說法,其實對烘豆者來說大概都是混合二~三種描述一起使用,例:這支豆子烘焙時在150度會有明顯青草味,豆子的硬度還好,一爆開始後讓溫度不要跑那麼快,有時間讓豆體膨脹,一爆密集拉長,在聞到類似氯的氣味消失後就下豆,15分鐘、207℃。

這樣的說明描述了烘焙過程的氣味特徵、溫度、時間、對豆子的軟硬看法;但是對於烘焙不了解的人呢?

大概就說淺中烘焙是最快的描述方式了。


所以在討論烘焙度這一點,有 SCAA 的標準,也有烘豆師個人的標準,哪種較佳?大概要看場合與討論的對象來斟酌了。我認為在烘焙上,仍然要以對方可以聽得懂的前提去述說,至於採用感官述說還是數據為主,每個烘豆師的感官敏感強弱不同,習慣使用的述說方式不同,大概也很難一概而論。


※說的人說自己的,聽的人聽自己的.......

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Community College_Basics Knowledge of Home Roasted Coffee_Online Course Information_Roast Levels April 26, 2020 Community College_Basics Knowledge of Home Roasted Coffee_Online Course Information_Roast Levels In the process of coffee roasting, each roaster has his/her own opinion on when is best time to load the beans into the machine. Thus, the description of an idea timing to load the beans or to roast beans in different levels are interesting topic for the roaster to communicate with the drinker. The role of illustration is a basic platform for both parties to communicate, and the expression of roasting levels are proposed based on the roaster who wants to express the roasting state of the specific batch of roasted coffee beans. Certainly, we need to discuss the basis of the description of the levels of roasting. From my personal point of view, the description of the levels on roasting is based on the five human sense organs. Of course, with the assistant of advance scientific instruments in recent years, the determination on each level of roasting has also defined. Due to the different make of measuring instruments, the definition of each roasting level has also set in different professional terms. For example: Use Agstron number as to describe of coffee bean or powder color. I made a table to discussing the varies level of roasting, mainly focusing on the five human sense organs: Discussion on Roasting Level 5 Sense organs Visual- Visually monitoring the process of roasting which includes colours, shape, size and anything which visually detectable Hearing- The sound which produced during the roasting such as mechanical, 1st crack, 2nd crack and etc. Smelling- Produced from the beans during the process of roasting such as grassy, chlorine, burning and etc. Taste- Most of the time by chewing the beans after offload and cools off. Temperature(Body)- Commonly use thermometer to provide indication figures, also by breaking bean’s body to get hardness and structure profiles to analyst the development of roasting process. * Depends on the setup and instruments use as the result might not be the same. Time- The total time frame use during the whole roasting process, also commonly consider by extend or shorten time period to provide in different flavor or taste of coffee. For example: stretch 1st crack end to offload beans. Roasting Levels Colour: Light Roast 1. SCAA color chart 2. Agtron number 1st Crack Starts 1st Crack Dense 1st crack Ends Roasting according to the altitude, strain, process method, humidity which produce specific frequencies in different temperature. Frequencies can refer to 田口護’s coffee formula P.29, P.158 It’s rather difficult to taste the beans in high temperature, normally after offload and cools off 192 ~209 C 5 ~ 50min Medium Roast Bean Surface: Wrinkle—> Smooth After 1st crack ends ~ 2nd crack starts 210 ~ 213 C Bean central line: Close—>Open Dark Roast Bean Swollen: Normal—>Expanded 2nd Crack Starts 2nd Crack Dense 2nd Crack Ends 214 ~ 225 C It is necessary to describe the roasting levels and allow the learner to understand the concept of each roasting level. There will be a differences on each individual learner as the sense stimulations are react differently, below illustrated by Brazilian coffee beans: A. Light medium roasting B. Total roasting time is 15 minutes, 1st dense crack+stretch offload C. Agtron number :#80 D. Roasting color card: A#75 E. Grain flavor, Slightly acidic The above five points are all describe the level of roasting. In fact, for most of the roasters who will combines two to three points to be described. For example, when the beans are roast, they will have a clear grassy taste at 150 degree Celsius and the beans is still hard, after the first crack occurred and slow down the temperature rise which gives sufficient time for beans to expand, in the same time to stretch crack period longer. After the chlorine smell has disappeared, the beans offload at 207°C and total roasting cycle is 15 minutes. This describes whole process where the smell characteristics, temperature, time, and hardness(structure) of the beans during roasting process; but what about people who aren’t knowledgable(familiar) about coffee roasting? Probably light roasted will be easiest way to represent it. When discussing the levels of coffee roasting, there are SCAA standards and the personal roaster's standards. Which one is accurate? It probably depends on the occasion and the candidate/s of discussion. I think when it comes to roasting, it is important to use words and terms that the other party can fully understand. As for the use of sensory narration or data, each roaster’s sensory sensitivity is different, and the narration methods used are different, which is probably difficult to unify in general. ※The person who speaks, speaks his own opinion and the person who listens also listens to his own interest or knowledge could achieved…

※Thanks George for the English translation.

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