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  • My name is Mike Jones and I'm a barista at Third Rail Coffee right by Washington Square Park in New York City.

    我是 Mike Jones,在紐約華盛頓廣場 Third Rail Coffee 工作的咖啡師。

  • I'm going to teach you some basic coffee-making skills.

    我要傳授給各位一些咖啡沖泡的基本知識。

  • So especially in recent years, you may have noticed that bags of coffee that you've bought from either cafés or coffee roasters has started adding a lot more information.

    尤其在近幾年,你或許有發現,咖啡廳或咖啡烘培廠買來的咖啡包裝袋上開始加上許多資訊。

  • Such as varietal, altitude, the farm that it comes from.

    像是品種、海拔高度或農產地。

  • And so it's hard to actually know, "what does that mean?"

    所以其實很難懂它到底是什麼意思。

  • Like, "how is it going to taste?"

    像是「它的口味如何?」

  • There's sort of a basic category that you can put some beans in and those are the Indonesia growing region, East Africa, and Central South America.

    其實有個讓你區分這些咖啡豆的基本分類,分別是印尼產區、東非和中南美洲。

  • Indonesian coffees tend to be very earthy, they have this sort of very heavy body to them.

    印尼的咖啡通常帶有泥土芳香,讓它們非常濃醇。

  • They're often used as the undertone in espresso blends.

    它們常被用來當濃縮咖啡特調的基調。

  • East African coffees tend to be fruitier, livelier, kind of wine-like.

    東非咖啡較偏果香、口感清爽,有點像葡萄酒。

  • And then Central South Americans have a little bit more base to them, some darker, deeper notes to them.

    而中南美洲咖啡則基底豐富,擁有更濃郁,更厚實的口味。

  • Another way that coffees differ is the processing, and there are two main ways. These are natural and wash-processed.

    咖啡的另一種分類方式是依處理過程,主要有日曬和水洗兩種方式。

  • Wash-process is taking over a little bit more just because there's a less chance of defect in the bean.

    水洗法現在略勝一籌,因為豆子瑕疵率較低。

  • What happens in natural is after the cherry is picked, it is simply left out to dry with the fruit on for a certain amount of time, and this creates, like, really crazy fruit flavors, but also ferment is rampant.

    日曬法則是在咖啡果實採收後,會連同果肉一起日曬乾燥一段時間,因此會果香撲鼻,但也有強烈的發酵氣味。

  • With washed, it's cleaner, flavors are more nuanced and balanced and more delicate.

    採用水洗法較乾淨,香味也較有層次、平衡且更精緻。

  • And in Central and South America, washed is sort of the standard.

    在中南美洲產區,水洗法是業界標準。

  • Countries like Costa Rica, it's actually the law.

    在如哥斯大黎加等國家,水洗法甚至是法律規定。

  • Whereas in East Africa, Ethiopia in particular, there's such a water shortage that people are naturally processing everything and having defective beans.

    反觀在東非,尤其是衣索比亞,因為水資源非常匱乏,大家都採用日曬法,接受瑕疵豆出現。

  • But in recent years, there have been economically feasible ways of actually doing a wash process using special machines in Ethiopia.

    但近年發展了經濟實惠的方式,衣索比亞可採用特殊機器執行水洗法。

  • So we've been seeing a lot more exciting coffees come from East Africa that are cleaner, less fermented, and just more balanced and exciting.

    所以我們才能看到更多品質良好的東非咖啡豆,更醇淨、有較少發酵味,有更平衡且刺激的口感。

My name is Mike Jones and I'm a barista at Third Rail Coffee right by Washington Square Park in New York City.

我是 Mike Jones,在紐約華盛頓廣場 Third Rail Coffee 工作的咖啡師。

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你知道咖啡有哪些種類嗎?專業咖啡師告訴你!(Different Types of Coffee | Perfect Coffee)

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    YSI 發佈於 2020 年 10 月 23 日
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