Brew Matters

Escaping from all the hustle and bustle..

#咖啡 #咖啡時光 #精品咖啡 #單品咖啡 #香港咖啡店 #啡遊

[ #介紹返]
身邊好多開始飲精品咖啡嘅朋友都會表示想要啲「唔酸」嘅咖啡。今次我地想介紹兩隻帶「酸類/發酵類」風味嘅咖啡，希望可以導呢啲朋友入坑😂

Kenya Kirinyaga Rungeto
SL28/SL34, AA, Washed
桑葚、提子、口感圓潤
小記：肯亞咖啡不嬲都出名酸度高，不過酸得嚟入口舒服就唔係必然。呢隻豆有足夠甜感去balance返，唔會得個死酸。

Honduras Comayagua El Retono
Catuai, Natural
成熟瓜果甜、莓果、medium body
小記：呢隻洪都拉斯咖啡比較踩界，佢有好濃郁嘅水果風味(就咁生豆聞落已經好重哈密瓜味)，但又未到爛熟嘅程度。加埋佢甜度夠，一直都好受歡迎👏🏾

#咖啡 #咖啡時光 #生豆 #咖啡豆 #阿拉比卡 #咖啡風味輪 #咖啡烘焙 #精品咖啡 #單品咖啡 #感官訓練 #泡啡

[English below]
「酸類/發酵味」係一個比較有討論空間嘅咖啡風味，由以下類別組成：
·酸味 - 蘋果酸、檸檬酸、異戊酸、丁酸、醋酸、酸味(香氣)
·酒精/發酵味 - 葡萄酒味、威士忌類味、發酵味、過度成熟/接近發酵

一般嚟講，我地歡迎都明亮柔和嘅酸味(例如蘋果酸味、檸檬酸味)係咖啡出現，因為佢地夾埋其他風味會形成「水果調」。

酒精發酵味相對嚟講就好視乎個人口味。有啲人會覺得帶酒香嘅咖啡好正，但有啲人就會覺得好難頂。

肯雅咖啡出名高酸度，而呢個酸味好多時會令咖啡出現明亮嘅柑橘類或莓果類風味。至於日曬或者經過厭氧發酵處理嘅咖啡就比較容易帶有酒精發酵味。

“Sour/Fermented” is quite a debatable flavour in coffee, which comes with the following sub-categories:
·Sour - Malic acid, Citric acid, Isovaleric acid, Butyric acid, Acetic acid, Sour aromatics
·Alcohol/Fermented - Winey, Whiskey, Fermented, Overripe

Generally, bright and smooth acids (e.g. malic acid and citrus acid) are welcomed in coffee, as they usually associated with other flavours to give a “fruity” note.

For alcohol/fermented flavours, reactions vary. Some people find winey coffees seductive, while some may find them unpleasant.

Kenyan coffees are famous for its high acidity, which usually contributes to bright citrus or berry flavours. And coffees processed by natural method or anaerobic fermentation are more commonly found to show alcohol/fermented flavours.

#咖啡 #咖啡時光 #生豆 #咖啡豆 #阿拉比卡 #咖啡風味輪 #咖啡烘焙 #精品咖啡 #單品咖啡 #感官訓練 #泡啡

Are you ready for 1/10 International Coffee Day?☕️

#咖啡 #咖啡時光 #精品咖啡 #單品咖啡 #香港咖啡店 #啡遊

[ #介紹返]
想飲「水果類」風味咖啡嘅話，我地手頭上有以下兩款非洲豆：

Burundi Kayanza Gahahe
Red Bourbon, NAT15+, Washed
明顯嘅烏梅味、隨時間上升嘅甜感、果汁感
小記：同之前出街飲開嘅Burundi好唔同，甚有驚喜

Ethiopia Guji Hambella
Heirloom, G1, Honey
蜜桃、花香、sweet aftertaste
小記：又一隻穩穩陣陣嘅埃塞俄比亞豆。Guji係其中一個我地幾鍾意嘅埃塞俄比亞產區。

其實帶有「水果類」風味嘅咖啡種類非常之廣，我地就試過帶有熱帶果味嘅印尼咖啡同帶巨峰提子味嘅洪都拉斯。去coffee shop不妨問下咖啡師有咩推介，分分鐘會有驚喜架😀

#咖啡 #咖啡時光 #生豆 #咖啡豆 #阿拉比卡 #咖啡風味輪 #咖啡烘焙 #精品咖啡 #單品咖啡 #感官訓練 #泡啡

[English below]
「水果類」係咖啡風味嚟講係大家族，可以細分為以下類別：
·柑橘類 - 青檸、檸檬、橙、葡萄柚
·其他水果 - 梨、桃、蘋果、葡萄、菠蘿、石榴、櫻桃、椰子
·乾果 - 西梅乾、葡萄乾
·漿果 - 草莓、藍莓、覆盆子、黑莓

好多地方產品嘅咖啡都帶有水果味，而水果味中至淺炒嘅咖啡會更為明顯。一個例子，非洲出產嘅咖啡好多時都帶有柑橘類或核果類風味。

“Fruity” is a big family of the coffee flavours, which can be divided into the following sub-categories:
·Citrus Fruit - Lime, Lemon, Orange, Grapefruit
·Other Fruit - Pear, Peach, Apple, Grape, Pineapple, Pomegranate, Cherry, Coconut
·Dried Fruit - Prune, Raisin
·Berry - Strawberry, Blueberry, Raspberry, Blackberry

Fruity notes can be experienced in coffees from a number of origins, and are more commonly observed in light to medium roast coffee. For instance, African coffees usually come with citrus or stone fruit notes.

#咖啡 #咖啡時光 #生豆 #咖啡豆 #阿拉比卡 #咖啡風味輪 #咖啡烘焙 #精品咖啡 #單品咖啡 #感官訓練 #泡啡

What would you like to have on a hot summer day?

#咖啡 #咖啡時光 #精品咖啡 #單品咖啡 #香港咖啡店 #啡遊

[ #介紹返]
「花香」嘅話，我地近期試左以下兩隻咖啡：

Ethiopia Kochere Chelelektu
Wolisho/ Dega, G1, Natural
花香、蜜桃、茶感
小記: 埃塞俄比亞嘅豆好少出事，性價比高。

Panama Bouquete Casa Ruiz Volcan
Geisha, S.H.B, Natural
甜橙、花香、果汁感
小記: Geisha豆先天優勢無需多講(可以參考返我地早前介紹Geisha豆種嘅post)。Btw我地試過將呢隻豆炒到中深焙度再拎去冷泡，竟然出到黑加侖子汁味。

除左呢兩種豆，我地都有其他選擇。有興趣嘅可以dm問問👐🏾

#咖啡 #咖啡時光 #生豆 #咖啡豆 #阿拉比卡 #咖啡風味輪 #咖啡烘焙 #精品咖啡 #單品咖啡 #感官訓練 #泡啡

[English below]🌹🌸
我地第一個睇嘅風味類別係 - 花香。「花香」之下，可以細分至以下風味項目：
·花香 - 甘菊味、玫瑰花味、茉莉花味
·紅茶味

產自埃塞俄比亞嘅咖啡、或者屬於藝伎豆種嘅咖啡都以帶花香而聞名。鍾意帶花香嘅咖啡嘅話就一定唔可以錯過喇。

Here we come our first flavour category- Floral. Under “Floral”, we have the following flavours:
·Floral - Chamomile, Rose, Jasmine
·Black Tea

Coffees from Ethiopia, or of geisha variety, are well-known for their floral notes. Don’t miss them out if you prefer a floral cup.

#咖啡 #咖啡時光 #生豆 #咖啡豆 #阿拉比卡 #咖啡風味輪 #咖啡烘焙 #精品咖啡 #單品咖啡 #感官訓練 #泡啡

我地習慣飲啡時會配少少野食。一來冇咁易腸胃唔舒服，二來可以有新嘅風味體現。

Pairing coffee with food may help to reduce the chance of an upset stomach. Moreover, it brings you new experience on the flavours of a coffee.

#咖啡 #咖啡時光 #精品咖啡 #單品咖啡 #香港咖啡店 #啡遊

[English below]
覺唔覺好多咖啡店舖面都有貼一張彩色環狀嘅poster？呢個老是常出現嘅彩環就係「咖啡風味輪」。

其實咖啡風味輪有好多唔同版本，不過最普及嘅一定係美國精品咖啡協會（現已與歐洲精品咖啡協會合併成精品咖啡協會)於2016更新嘅版本。呢個版本係以World Coffee Research咖啡感官詞典為基礎。(咖啡感官詞典可以免費由WCR 網站上下載到，亦都值得一讀嘅。當然，要睇晒啲詳細文字描述真係要啲時間)。

咖啡風味輪可以幫我地更容易搵到描述咖啡嘅合適詞彙。而佢作為咖啡風味嘅共同語言，亦可以令我地溝通得更準確。

Do you recognise the posters of a colour ring frequently displayed in coffee shops? That’s the “Coffee Taster’s Flavour Wheel”.

Though there’re quite a number of versions out there, the most commonly seen is the one updated by SCAA (now combined with SCAE to become SCA) in 2016, which is based on the World Coffee Research Sensory Lexicon (the lexicon is free to download from WCR’s website and is worth reading, though it definitely requires some time to read through the detailed word-based descriptions).

The flavour wheel can help us find out the suitable desciptions for a coffee. Moreover, it allows accurate communication by serving as a common language of coffee flavours.

#咖啡 #咖啡時光 #生豆 #咖啡豆 #阿拉比卡 #咖啡風味輪 #咖啡烘焙 #精品咖啡 #單品咖啡 #感官訓練 #泡啡

[9up]
上次講起藝伎豆，我地都試入左少量Columbia Geisha嚟玩下。

我自己就覺得炒豆好似煮餸咁，冇一個絕對「啱」嘅方法嘅，好視乎心目中想呈現到一隻豆嘅咩面向。而「嘗試」係發掘未知嘅可能性嘅唯一方法。



試完一大輪，都係覺得炒淺少少嘅Geisha豆比較突顯到佢花香果香嘅特性🤪

There’s not one “correct” way to handle (to roast, to brew etc.) a particular coffee bean. It depends on the cup quality you wanna present.

#與咖啡對話 #咖啡 #咖啡豆 #阿拉比卡 #藝伎咖啡 #咖啡烘焙 #精品咖啡 #單品咖啡 #感官訓練 #泡啡