關於烘焙

關於烘焙

我們在烘焙咖啡豆時只遵守兩個最高原則:風味及新鮮。

特殊風味

我們的烘焙方式獨特之處在於除了展現咖啡的原生特色外,卻又不失其高品質的飲用口感。我們認為咖啡不僅僅是要「能喝」‚ 還要「好喝」。能喝的咖啡或許有趣,但您只會想嚐個幾口。好喝的咖啡則會讓您一再回味,欲罷不能。

每一種咖啡豆都是獨特的,需要特別去觀察它的特性將原味薰陶出來,並保留他的甜味及酸度。比如我們的單品咖啡豆通常會先烘焙到一爆密集到一爆結束之間,產生淺烘焙咖啡豆的複雜性和平衡性。我們所有的咖啡豆最初都會先經過樣品烘焙,現在在您手中的這杯咖啡,就是我們每位烘焙師經過生豆篩選再烘焙,並且不斷修正以及杯測,只為了找出最適合每款咖啡的烘焙風味,來呈現最好的風味給您。

新鮮烘焙

當咖啡豆烘焙完成時,我們會確保每一包咖啡都是真空包裝,並且留有透氣閥以供咖啡進行二氧化碳以及氣體的釋放。因為咖啡豆是新鮮烘焙的,雖然咖啡可以保存約六個月,但是我們建議咖啡於開封後的30天內飲用完畢。

ROASTING

Our approach to roasting is governed by two overarching principles: flavour and freshness.

FLAVOUR

Our roasting style aims to present our coffees with defined origin characteristics paired with a high level of drinkability. There is a difference between a coffee being tasteable and a coffee being drinkable. Tasteable means it’s interesting, but you may only want a few sips.  Drinkable means you can drink a whole mug, and then you want another.

Every coffee is unique and requires special attention to coax out its inherent origin flavours and to harmonize its levels of sweetness and acidity. Our single origins are generally roasted to the end of first crack, producing a light roast coffee that boasts both complexity and balance.

The cup of coffee in your hands now is a cup of coffee that we do wish you enjoy. Initially, we sample roast all of the green coffee we have and continuously cupping and modifying. Our goal is simply to provide a cup of coffee we all love.

FRESHNESS

We make sure every bag of coffee is sealed up with vacuum bag after we complete roasting of the coffee, and we leave the air valve for coffee to release CO2 and other aromatic gases. We suggest to finish the pack of coffee in 30 days after opening to ensure the quality of the coffee.

我們的烘焙師

我們在台灣除了自家烘焙外,還與多位烘焙師傅合作,為您帶來師傅堅持的多種風味咖啡豆。

 

劉書豪

Geese–比雁咖啡室創辦人

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