爱伲小课堂：咖啡里的味道

The taste, aroma, and body of a cup of coffee derive from different types of compounds:

咖啡里的味道、香味和醇正度来源于于不一样种类的构成物质：

1. Dissolved solids determine coffee's taste.

可溶物质决策咖啡的味道；

2. Volatile aromatics provide coffee's aroma.

挥发物芬芳物质出示咖啡的香味；

3. The insoluble material (fines and oils) suspended in coffee creates the sensations of body and mouthfeel.

不能溶物质（细粉和油脂）产生了咖啡的醇正度和口味；

4. Coffee oils play asecondary role, providing flavor and decreasing the perception of acidity.

咖啡油脂的功效稍次，支撑点了特色美食，可是减少了酸感。

The fines and oils in brewed coffee bind to form brew colloids. The higher the concentration of brew colloids, the less flavor clarity coffee has. Therefore, for a given coffee there is a trade-off between flavor clarity and body.

咖啡液中的细粉和油脂会结合在一起产生液體里的胶体溶液物质。胶体溶液物质的浓度值越高，特色美食整洁度就会越低。因而，特色美食整洁度和总体的醇正度是必须衡量的。

Four factors determine brewed coffee's balance of flavor clarity and body:

四种要素来决策冲煮成的咖啡的这类均衡：

1. The proportion of fines in the grounds

咖啡粉中细粉的占比

In most cases, the higher the proportion of fines in a coffee bed, the greater the brewed coffee's body.

在大部分状况下，咖啡粉中细粉的占比越高，冲煮出去的咖啡液的总体醇正度就会越厚实。

2. The brewing method

冲煮器材

Different brewing methods tend to trap different proportions of insolubles in the coffee bed,fewer makes it into the cup, producing a brew with more clarity and less body.Here are three examples:

不一样的冲煮器材会偏重于咖啡粉中不一样的不溶物开展提纯。当较为少的不溶物质提纯到杯里时，就会促使咖啡的特色美食整洁度更高而醇正度减少。下边是三个事例：

Vacuum pot brewing, also known as vacpot brewing or siphon brewing, traps a high proportion of insolubles in the coffee bed. Insolubles remain in the coffee bed because most of the insolubles float in the bloom at the top of the slurry while the slurry drains from the bottom. This "clarifies" the brew and lessens, but does not eliminate, the importance of the type of filter used.

真空泵式冲煮壶或虹吸壶冲煮截流不溶物的工作能力较高。绝大多数的不溶物由于飘浮在咖啡液的顶端而最后被截流，由于咖啡液是以下边渗入出来的。这类方式 会回应咖啡液，过滤网的必要性就不容易那麼关键，自然也并不是不关键。

During drip brewing the coffee bed traps a modest proportion of the fines and oils as the brewing liquid percolates through the bed.

滴滤式冲煮咖啡液透过咖啡粉底层，只能适当的细粉和油脂会被截流。

An immersion brew such as a French press allows the greatest amount of oils and fines to make it into the cup. This is because a large propitiation of the insolubles come in contact with, and pass through, the very porous filter.

而好像法压壶的侵泡式提纯规律容许细粉和油脂较大水平地保存，这由于滤具是以上而下过虑咖啡的，绝大多数的不溶物会越过这类多孔结构滤具。

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