咖啡豆价格对冲煮水流与搅拌影响的探讨

小编在观察朋友们冲泡咖啡时，注意到他们使用的水流大小和搅拌速度有所不同。一些人会采用慢速搅拌大水流的手法，而另一些则是快速搅拌细水流。我们知道这两种不同的处理方式都会影响最终萃取出的风味，但具体如何呢？为了找到答案，小编决定亲自尝试，并记录下结果。

首先，我们选用了巴拿马·红标瑰夏和牙买加·蓝山这两款知名咖啡豆进行实验。对于每一种咖啡，都分别采用【慢搅拌·大水流】和【快搅拌·细水流】的方法进行冲泡，然后对比它们的口感差异。

实验一：巴拿马·红标瑰夏

庄园：翡翠庄园

处理法：日晒

海拔：1700米

品种：瑰夏种

烘焙度：浅度烘焙

【慢 搅 拌 · 大 水 流】

参数：

V60/90℃/研磨度BG-5R/15克粉/1:15

手法：

30克水闷蒸30秒，注水至125克见粉床再注水至225克，见粉床移走滤杯，总萃取时间为2’03”秒。

风味：

葡萄、发酵果香、乌龙茶、玄米茶、米香、甜橙、杏仁，冷后有柠檬香气，蜂蜜。

整体感觉比较均衡，口感圆润，花香较弱。

【快 搅 拌 · 细 水 流】

参数：

V60/90℃/研磨度BG-5R/15克粉/1:15

手法：

30克水闷蒸30秒，注水至124克见粉床再注water至226克，看待移走滤杯，全萃取时间为2’01”秒。

风味：

柠檬、玫瑰花、柑橘、果汁汽碱气息中带有蜂蜜，在冷却后更显枇杷及杏仁等风味。

整体感觉酸性较活泼且花香明显，有层次分明，与前者相比口感略薄。

实验二：牙买加·蓝山

庄园：克里夫顿农场

处理法：洗净处理

海拔高度1310米

品种类型铁皮卡

烘焙级别中深

【慢 搅 拌 · 大 水 流】

参数：

V60/88℃/

研磨度BG-

5R/

15 克

1:

1 5 Hand method:

31 克

muddy for 3

seconds, pour water to 127 grams until the powder bed is visible, then remove the filter cup and stop pouring when reaching a total extraction time of 2'03" seconds.

Flavor:

Chocolate,

herb tea,

rice tea,

nuts,

caramel, cold aftertaste with fruit sweetness.

Overall taste is rich and smooth.

[Fast stirring - fine water flow]

Parameter:

V60 / 88 ° C /

Grind size BG - R /

15 g coffee / ratio of coffee to water: 1:16.7.

Hand method:

31g muddy for 3 seconds, pour water to reach a powder bed at around 125g before adding more up to around 227g. Remove filter cup once done with an overall extraction time of approximately two minutes and five seconds.

Flavor:

Herb tea, black chocolate nuts caramel in flavor. After cooling down there's a hint of dark fruit acidity. Overall feel is thin.

Comparing these two experiments under similar parameters but different methods shows that using slow stirring with large flowing water tends to result in flavors that are balanced and full-bodied with strong nutty notes and sweet undertones; while fast stirring with fine flowing water produces flavors that are layered with bright acidity and fruity notes.

In conclusion:

For those who prefer floral or fruity aromas like our 'Mars' or 'Jamaica Blue Mountain', we recommend trying the fast-stirring-fine-water-flow technique as it can help extract better aroma profiles from your beans. On the other hand, if you want your coffee beans like Kenya AA or Colombian Supremo (which have robust bodies) or have heavy chocolatey notes (like Sumatran Mandheling), try using slow-stirring-large-water-flow techniques which will enhance their body richness by prolonging contact between bean particles & liquid during brewing process thus creating thicker textures & deeper flavors while maintaining some delicate balance between all elements within each sip experience!