Kalita Wave Brewing:Intensive

Kalita波形濾杯沖泡：強化

WARNING:This is video is about coffee brewing theory andtechniques,not vsiual appeal or entertainment factor.

警告：這是關於咖啡釀造理論和技術，不受視的吸引力或娛樂因素影響。

If youre interested in the intricacies of coffee brewing,prepared to be bored out of your mind.I mean，there isnt even any music.Seriously

如果你在煮咖啡準備無聊的說出你心中的複雜感興趣。

我的意思是，甚至沒有任何音樂。

嚴肅地

This brew was 40 grams of coffee.

552g（19.5oz）of water

207°F（92.2°C）initial brew water temp

3 min 35 seconds total brew time

Kalita Wave Pot pouring kettle

這衝煮是40克咖啡。

水初始沖泡水溫度

3分35秒總沖泡時間

卡莉塔 波浪 濾杯

Initial off-gassing（bloom）

Hot water sublimates carbon-dioxide

初始釋放氣體（開花）

熱水昇華成二氧化碳

Evenly added water （double the coffee weight）

pausing until initial “bloom"stops growing

均勻增加水（雙倍咖啡重量）

暫停直到最初的“開花”停止增長

Gas will continue to be expelled for up to 2 minutes

if gas is pushing out，water isnt getting in efficiently

氣將繼續被排出長達2分鐘

如果氣體被推了出來，水就不能有效地得到了

This is the “wetting phase”of coffee brewing

Where hot water is entering the coffee partrcles.

這是“潤溼階段”的咖啡沖泡

熱水進入咖啡顆粒的地方。

The objectvie is degassing and fully-wetting each particle

in order for next phase to begin： extraction.

其目的是排氣和充分潤溼每個顆粒

爲了下一階段開始;萃取

Extraction is the dissolution （dissolving）of solids into water

and transport of those solids out of the coffee particles.

萃取法是固體的溶解度

和運輸的固體的咖啡顆粒.

Water temperature affects how aggressive a solvent it is.

and rate at which certain solutes will dissolve in thewater.

水溫度會影響溶劑的侵襲性

How the water fiows throgh the coffee bed is important.

Even is always better.

水是怎樣通過咖啡的牀是很重要的

甚至是更好。

If water flow through any part of the bed is too aggressive，

the surface layers of those particles will extract faster.

如果水流通過牀的任何一部分是太積極，

這些粒子的表面層將提取更快。

If water flow through the bed is too slow，

your result may be too strong，possibly requiring dilution.

如果水流過牀太慢,

你的結果可能太強，可能需要稀釋。

Pouring water is a necessary evil，and needs management.

Pouring introduces extra agitation，but only where you pour.

澆水是一種必要的邪惡，需要管理。

澆注引入了額外的攪拌，但只有在你的地方。

You can pour along the rippled edge to re-integrate.some of the ”high and dry“grounds back into the bed.

你可以倒在波浪濾杯邊重新整合。一些“高和幹”的理由回到牀上。

Effective pouring requires an intentional balance between pouring quickly and pouring gently.

有效澆注需要一個有意向的平衡輕輕地澆注.

Using the water bed to dissipate the energy from pouring

as shown can help manage pouring-related agitation.

利用水牀從澆注中消耗能量,可以幫助管理澆注相關的攪拌。

Coffee bed geometry will determine evenness potential，but tuchnique will either maximize or undermine that potential.

咖啡牀的幾何形狀將確定均勻度，但技術可以最大化或破壞的潛力。

Continuous-flow brew methode like pour over or drip.

exhibit even brew dynamics from beginning to end.

連續流動的釀造方法像倒入或滴。

展出甚至沖泡動態從開始到結束。

Most “full-immersion”metods are less balanced ，

with hight bed agitation at the end of the brew time.

最“全浸”方法是不平衡的，

高牀攪拌在沖泡時間結束。

Ouick gentle pouring allows the magority of the brewtime.

to be a gentle flow of water through the bed by gravity .

快速溫和澆注允許BREW的時間多。

是一種輕柔的水通過重力流。

The third phase of brewing is “hydrolysis”，

and requires sufficient time and sufficient temperature.

第三個階段的釀造是“水解”，

並需要足夠的時間和足夠的溫度。

Hemi-cellulose is hydrolyzed into its components：

compounds called “reducing sugars.”

半纖維素水解成其組成：

化合物稱爲“還原糖”。

Grind size determines the distance sulubles must travel

from the center ofof particles，out into solution，

磨礦粒度決定了距離sulubles必須旅行

從中心、顆粒進入溶液，

and how much surface area is exposed，

Surface area increases exponentially compared to diameter.

以及多少表面積被暴露，

比直徑的表面積成倍增加。

So to minimize overextraction of particle outer layers，

coarser grind deeper bed often yields better results.

所以爲了減少粒子的外層部分，較粗的研磨更深的牀往往會產生更好的結果。

When to stop pouring to reach your target berw time

當停止澆築伯威克時間達到你的目標。

The rate of flow through the coffee bed is determined by

bed depth，grind size，and grind profile.

通過咖啡牀的流速是由牀層深度，研磨尺寸，研磨輪廓。

A grind profile with too many finest（over 20% <700um)

will result bitter,over-extracted flavors and slower flow.

有太多優秀的磨剖面（20%＜700um）

結果會導致過苦，過多的口味和更慢的流動。