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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。

  • 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。

  • Life Kit is here to tell you how.

    《生活工具包》就來教你怎麼做。

  • 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。

  • 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。

  • 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。

  • Don't go too much.

    不要磨太久。

  • You're looking for a rough coarse texture.

    我們要的是粗粗的質地。

  • How much coffee should you grind?

    應該磨多少咖啡粉呢?

  • 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?」。

  • It's all a matter of taste.

    都是個人喜好問題。

  • 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。

  • 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。

  • 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。

  • Why?

    為什麼呢?

  • 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。

  • Step 2: Put the grounds in a container.

    第二步驟:把咖啡粉倒進容器裡。

  • Step 3: Add your water, stir, cover.

    第三步驟:加水、攪拌、蓋起來。

  • And Step 4: Just leave it there.

    第四步驟:就放著不動。

  • 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。

  • 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。

  • 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。

  • 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。

  • And you can leave it at room temperature.

    可以放在室溫底下。

  • 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。

  • Once it's ready, run it through a filter twice.

    泡好了以後,過篩兩次。

  • You can use a fine-mesh sieve or a cheesecloth.

    可以用細篩子或是奶酪紗布。

  • And then run it through a paper filter one more time.

    然後再用濾紙過濾一次。

  • And that's it!

    就完成了!

  • Chill or serve over ice.

    冰起來或是加冰塊。

  • And enjoy!

    最後就好好享用!

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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星巴克冷萃咖啡貴鬆鬆?教你在家也能簡單泡出冷萃咖啡! (An Easy Cold Brew Recipe You Can Make At Home | Life Kit NPR)

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    Estelle 發佈於 2020 年 09 月 11 日
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