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咖啡烘培程度表

咖啡的烘烤程度裏面學問很多,發現網上一個很好的資源,在這裡翻譯一下
  • 肉桂:最短的烘烤時間,第一次蹦豆,淡棕色,香如烤穀物,酸味重
  • Cinnamon Roast: The lightest drinkable roast, immediately before first crack with light brown, toasted grain flavors and sharp acidic tones.
  • 新英格蘭:略重的棕色,仍有酸味但亦沒有烤麵包的味道,第一次蹦豆(常見于美國東北)
  • New England Roast: Moderate light brown, still acidic but not bready (traditional roast for Northeastern U.S.), coffee, at first crack.
  • 美式:中等淡棕色,第一次蹦豆結束(常見于美國東海岸)
  • American Roast: Medium light brown (traditional roast for the Eastern U.S.) at first crack ending.
  • 都市:中等棕色,比較適合突出咖啡豆本身的特色
  • City Roast: Medium brown (the norm for most of the U.S.), good for tasting the specific character of a coffee bean
  • 大都市:中等棕黑色,有些輕微油跡,比較適合苦中帶甜及多變的風味,第二次蹦豆的開始
  • Full City Roast: Medium dark brown beans with occasional oily sheen, good for varietal character and bittersweet flavors; at the beginning of second crack.
  • 維也納:中等棕黑色,表面有油跡,更突出苦中帶甜及饴糖香味,無突出酸味,第二次蹦豆進行中的產物
  • Vienna Roast: Moderate dark brown (traditional Austrian roast) with light surface oil, more bittersweet, caramely flavor, acidity muted; in the middle of second crack, occasionally used for espresso blends.
  • 法式:棕黑色,油亮,輕微烤焦,基本無酸味,第二次蹦豆結束的產物,平時用在espresso當中
  • French Roast: Dark brown, oily beans with burnt undertones, acidity diminished; at the end of second crack, a popular roast for traditional espresso blends.
  • 意式:暗棕黑色,油透亮,中度烤焦,酸味消失,主題味道變淡,平時用在意大利espresso當中
  • Italian Roast: Very dark brown and shiny, burnt tones become more distinct, acidity almost gone, thin body; the common roast for traditional Italian espresso blends.
  • 西班牙式:重暗棕黑色,明亮發黑色澤,重度烤焦,主題味道變淡,平時用在西班牙Torrefacto, 烘烤過程中加糖
  • Spanish Roast: Extremely dark brown, nearly black and very shiny, charcoal and tar tones dominate, flat, with thin body. For the traditional Spanisch Torrefacto sugar is added during the roasting process.