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OK, so you wanna drink some coffee but it is HOT out.
OK,你想喝點咖啡,但是天氣超熱。
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Well, cold brew is here for you, and it's incredibly easy to make on your own.
沒關係,還有冷萃咖啡,而且自己做起來超級容易。
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Life Kit is here to tell you how.
《生活工具包》就來教你怎麼做。
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All you'll need is some coffee, a grinder, something to filter the coffee, a couple of containers to actually, you know, put the coffee in and some time.
你只需要一些咖啡豆、研磨機、過濾咖啡的東西、幾個裝咖啡的容器和一些時間。
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There's a bunch of recipes out there on the right way to get the right brew that tastes just perfect, but here's the simplest:
網路上有很多「做出味道完美的冷萃咖啡」的食譜,不過以下是最簡單的。
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Step 1: Start out with some good beans, and then grind them.
第一步驟:拿出一些好的咖啡豆並將它們磨碎。
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Don't go too much.
不要磨太久。
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You're looking for a rough coarse texture.
我們要的是粗粗的質地。
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How much coffee should you grind?
應該磨多少咖啡粉呢?
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Well, the question of brew ratio, or how much coffee to water, is like asking 'What kind of music do you like?' or 'How do you like your eggs?'
關於冷萃比例的問題或是多少咖啡配多少水,就像在問別人「喜歡聽什麼音樂?」或是「喜歡吃什麼煮法的蛋?」。
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It's all a matter of taste.
都是個人喜好問題。
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We talked to a coffee expert who gave us his opinion.
我們訪問了一位咖啡專家的意見。
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I actually prefer 1 to 7 or 1 to 8, which gives a rather soft extract.
我其實比較喜歡一比七或是一比八,這樣泡出來比較清淡。
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I like starting with a 1 to 4 ratio, so one cup of ground coffee per four cups of water.
我一開始喜歡用一比四的比例,也就是一杯研磨咖啡豆配四杯水。
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Why?
為什麼呢?
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Because it's a little punchier, but really, because it's an easier number to remember and do math with if I'm going up or down in size.
因為這樣必較濃、數字比較好記,而且這個比例要增量減量也都比較好算。
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Step 2: Put the grounds in a container.
第二步驟:把咖啡粉倒進容器裡。
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Step 3: Add your water, stir, cover.
第三步驟:加水、攪拌、蓋起來。
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And Step 4: Just leave it there.
第四步驟:就放著不動。
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Coffee nerds debate over how long to brew with some recommending 12 to 24 hours.
咖啡狂粉們都會爭論應該泡多久,有些人建議 12 到 24 小時。
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Professor Yeretzian says that amount of time is a little overkill.
Yeretzian 博士表示那樣的時長其實有點適得其反。
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In five, six hours, you have extracted most, or essentially all, relevant flavor active compounds.
其實經過五到六小時,就已經萃取出大部分或基本上全部和味道相關的活性化合物。
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He says going over six hours adds a little more acidity to the coffee.
他說浸泡超過六小時就會稍微增加咖啡的酸度。
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And you can leave it at room temperature.
可以放在室溫底下。
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Or if you feel squeaky about it from a food safety perspective, you can stick it in the fridge, though that'll slow down the extraction process slightly.
或是如果你覺得從食物衛生安全的角度看來有點不妥,也可以把它放進冰箱,但這樣會稍微減緩冷萃的過程。
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Once it's ready, run it through a filter twice.
泡好了以後,過篩兩次。
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You can use a fine-mesh sieve or a cheesecloth.
可以用細篩子或是奶酪紗布。
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And then run it through a paper filter one more time.
然後再用濾紙過濾一次。
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And that's it!
就完成了!
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Chill or serve over ice.
冰起來或是加冰塊。
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And enjoy!
最後就好好享用!