SOE、冷萃、手冲……看完这篇，终于知道咖啡怎么点了！SOE、 Cold brew, hand brew... After reading this article, I finally know how to order coffee!

在凉风习习的清晨，

或是悠闲的夏日午后，

恰一杯咖啡

老“写意”了！

但走进咖啡厅，

一大堆名词让人蒙圈——

soe、冷萃、手冲、冰滴……

到底该怎么点？

看完这篇你就懂了！

有了“单词表”，进店不蒙圈

对许多咖啡小白而言，选购时看着眼花缭乱的名词往往蒙圈，什么单品、soe、拼配、精品……其实，只要掌握以下“单词表”，要破解这一囧局并不难。

1、单品豆

又叫单品咖啡 (single origin)，与拼配咖啡(blend coffee)相对。指单一原产地（可以是单一出产国、产区、种植园、批次等）的同一品种咖啡豆。

因原产地气候、海拔、处理方式等决定，地域特征明显；多用浅烘、中烘，有舒适的酸味。通常用于手冲，也可用于意式咖啡；饮用时不加奶、糖。单品豆成本较高，价格较贵，著名品种有蓝山、巴西、哥伦比亚、摩卡等。一般包装上会注明产地之类。

选择单品咖啡，要注意：

选择了咖啡出产国并不完全等同选了单品咖啡，一般要溯源到产区。

要品尝单品豆的原始风味，应选择浅焙、中焙豆，以免受烘豆师个人风格、喜好过多的影响。

2、拼配豆

也叫拼配咖啡、综合咖啡。一般由不同产地、豆种、处理方式的咖啡豆按一定比例混合调配而成。可以改善口味，保持风味稳定；也可在一定程度上降低成本，但拼配豆不一定是低端产品。多为中、深度烘焙，如传统的曼巴。常用于意式咖啡，如拿铁、馥芮白、卡布奇诺等。拼配咖啡有“生拼”“熟拼”两种。拼配在精不在多，配方用豆一般不会超过5种。

3、soe（single origin espresso）

即单一产地浓缩咖啡。指来自同一产地、处理方式、批次的单品豆，以中度至中深度烘焙为多。比如全部由耶加雪菲生产的咖啡。应用于意式咖啡。

soe相较单品豆，原产地风味更浓，大多偏苦、产量小、价格贵。如果不喜酸又想要品尝单品豆， soe较合适。值得注意的是，soe不代表咖啡的好坏以及优于拼配咖啡豆。

4、精品咖啡

精品咖啡主要是从咖啡的质量、烘豆、杯测各环节定义的，可以是soe、单品豆、拼配豆等。据国际性的精品咖啡协会sca定义，综合杯测（盲测）80分以上为精品咖啡，80分以下为商业咖啡。杯测是测试、品评咖啡豆品质的方式，以找出更好地呈现咖啡豆最佳风味的方法。

5、冷萃咖啡

又称冷酿咖啡。是用低于5℃的冷水或直接用冰块溶水长时间浸泡咖啡粉，然后滤净咖啡渣得到的咖啡。必须细研磨、慢萃取，一般需要 10 小时左右。口感比起传统咖啡顺滑，回味甘甜，咖啡因含量较低。

6、冰滴咖啡

又称荷兰式咖啡、京都式咖啡、水滴咖啡。用冰块自然化水、冰水混合物或者冷水一滴一滴，滴出来的咖啡。其滑顺不酸涩、不伤胃，味道芳香、细腻且微妙。

7、手冲咖啡

手工研磨冲泡出来的咖啡，区别于工业化制作的咖啡。大多用特殊的滤具装好咖啡粉再注80~90℃的热水，水穿过咖啡粉层就变成了咖啡液。水量是粉重的15～20倍。如果在滤杯底下放置冰块让咖啡液迅速降温，就是 “冰手冲”。根据水温、滤杯设计、冲泡手法等不同，可以突出不同特色的咖啡风味，变量更多，玩法花样也更多。

这些咖啡原来都属于…意式咖啡？

经过几个世纪的制作方式演变，咖啡这一饮品被人们开发出不同的种类，逐渐形成了不同的风格。当咖啡豆研磨冲泡后，咖啡师将一杯咖啡呈现在你眼前时，你能准确地说出它系出何门吗？

1、意式咖啡

简单而言，主要指用意式咖啡机或摩卡壶等萃制的咖啡。狭义上，指“咖啡之魂”意式浓缩咖啡（espresso），特点是表层有金黄至褐色的咖啡浮脂，芳香浓烈，口感柔滑，咖啡因较低。espresso正统的喝法是趁热“一口闷”，以更好地享受其风味、口感，是一款适合“站着喝的咖啡”。

广义上，意式咖啡包括所有以espresso为基底制成的咖啡，成员的区别在于加入的奶、糖、奶油、香料等辅料不同。

意式咖啡种类众多。其中黑咖有意式浓缩、美式、双份浓缩、特浓、超浓等；经典花式咖啡有拿铁、摩卡、卡布奇诺、康宝蓝、玛奇朵等；衍变花式有布雷卫、白咖啡、短笛、欧蕾、美式拿铁、白摩卡、燕尾服、维也纳、爱尔兰、摩卡奇、诺科瑞特、罗马式、阿诺玛、阿芙佳朵等。

比如：

康宝蓝（con panna）又称雪山咖啡。在espresso中加入现打的适量鲜奶油制成；奶香浓郁，先甜后苦。据说正宗的康宝蓝饮法是口含巧克力或太妃糖喝咖啡。

玛奇朵（macchiato）又译玛琪雅朵，即泡沫意大利咖啡。要享受其香甜滑腻，适合大口喝下；不可搅拌，以免破坏其层次感。若在奶泡上淋上网格状焦糖或焦糖酱，便是焦糖玛奇朵。

阿芙佳朵(affogato) 加了冰激凌的意式浓缩咖啡。可用巧克力等装饰。

欧蕾咖啡(cafe au lait)由任意黑咖啡加入牛奶制成。在法国，这种花式咖啡常在早餐时搭配可颂面包。有人称之“法式拿铁”。

白咖啡（flat white），通常指由力士烈特(澳大利亚人喜用单份、新西兰人喜用双份)与牛奶按1：2比例调制而成的澳白咖啡，由澳洲流传至全球。

爱尔兰咖啡（irish coffee）确切地说，是一款鸡尾酒。用爱尔兰威士忌为基酒，辅以热咖啡、鲜奶油和糖混合搅拌调制而成。酒香浓烈，酸度清爽，口感微苦、醇厚，香味层次分明，在91.6℃~96.1℃之间风味最佳，非常适合冬季饮用。

2、美式咖啡（americano）

咖啡店里的常见黑咖啡。相传源自二战时意大利人为美军提供的稀释espresso。按使用的制作器具不同，可分两种。

一是意式美式咖啡。可使用意式咖啡机淡制而得；或在espresso中加入热水而成。标准的美式咖啡是2个shot（1个shot约30毫升）的espresso加六盎司(约175.62毫升) 沸水。口味相对浓郁且表层带有油脂。

二是美式咖啡。用美式咖啡机如滴漏式咖啡机或虹吸壶、法压壶等制成，口味清淡，萃取时间长，表层基本无咖啡脂。

3、法式咖啡

法式咖啡并不出名，甚至能否作为独立流派存在也有争议。有人将法式咖啡理解为欧蕾咖啡。也有人认为其是以浓缩咖啡为主的花式咖啡，比较经典的有拿铁、卡布基诺等。

4、土耳其咖啡

又称阿拉伯咖啡。作为一种研磨咖啡，其传统制法是在干燥的cezve（长柄小壶）中加入一茶匙刚磨成的咖啡细粉和适量糖，倒入常温水搅匀，小火煮至咖啡液面膨胀鼓起到壶沿前，移开火源，用勺子将泡沫盛出倒入杯中，再将壶移回火源上，如此再反复2次，静置冷却后浓稠的咖啡即成。煮时咖啡不可沸腾，以免苦涩。

恰咖啡， 这些事情要记牢！

1、咖啡豆储存指南

咖啡豆宜密封后放于避光、凉爽、干燥处，并在1个月内喝完。贮存的袋、罐上应有单向排气阀排出气体，以延保质期。取瓶罐装咖啡豆时一定要用量勺，因为烘焙豆释放的二氧化碳可隔绝外部空气；倾倒时二氧化碳大量散逸，咖啡豆会加速氧化。

2、这些小知识，让咖啡变得更好喝

咖啡通常应趁热喝，凉时风味会降低；尤其是奶咖，奶泡变粗后影响口感。精品咖啡要在5~20分钟内喝完。泡咖啡前最好将咖啡杯加热。入口的咖啡以61~62℃最佳。

摩卡咖啡的灵魂是巧克力酱，有的加在杯底，有的装饰在奶油上方，喝的时候记得搅拌均匀。

黑咖啡加糖和一小片柠檬，可使味道浓厚而沉稳。

3、这样喝咖啡，有助于健康

咖啡和酒同喝易醉酒。在服用痢特灵(呋喃唑酮)、异烟肼等单胺氧化酶抑制剂后不宜饮用咖啡，否则会有恶心、呕吐、腹泻、腹痛、头痛、头晕、心律失常等症状。

吃过辛辣食物后，喝加糖和大量牛奶的咖啡，有助于缓解刺激。

咖啡因的安全日摄入量是400毫克。每天喝咖啡最多不宜超过3杯。

不要空腹喝咖啡，因咖啡会促进胃酸分泌。

本文内容摘编自《现代家庭 生活》

2023年6月刊

《咖啡：洋溢力量与热情的黑金（下）》

本期杂志已上新

欢迎点击下方封面图片

或点击文末“阅读原文”一键订阅！

其他订阅办法：

①拨打邮局热线“11185”订阅

②至就近邮局营业窗口订阅

③现代家庭杂志社发行部咨询热线：021-63846315

心动不如行动

赶紧订起来！

来源：现代家庭

作者：田岅

上观号作者：上海女性

On a cool morning breeze,

Or a leisurely summer afternoon,

Just a cup of coffee

Old 'freehand'!

But walking into the coffee shop,

A bunch of nouns that make people confused——

soe、 Cold extraction, hand washing, ice drops

How should I proceed?

After reading this article, you will understand!

With a 'vocabulary list', you can enter the store without being surrounded

For many coffee novices, the dazzling list of terms often confuses them when making a purchase soe、 Combining and producing high-quality products... In fact, as long as you master the following "vocabulary list", it is not difficult to solve this embarrassing situation.

1. Single bean

Also known as single origin coffee, as opposed to blend coffee. Refers to the same variety of coffee beans from a single country of origin (which can be a single producing country, production area, plantation, batch, etc.).

Due to factors such as climate, altitude, and treatment methods in the place of origin, the regional characteristics are distinct; Use light and medium baking for a comfortable sour taste. Usually used for hand brewing, it can also be used for Italian coffee; Do not add milk or sugar when drinking. The cost of individual beans is relatively high and the price is expensive. Famous varieties include Blue Mountain, Brazil, Colombia, Mocha, etc. Generally, the packaging will indicate the place of origin and other related information.

When choosing single coffee, pay attention to:

Choosing a coffee producing country does not necessarily mean choosing a single coffee product, it is generally necessary to trace back to the production area.

To taste the original flavor of individual beans, one should choose light roasted or medium roasted beans to avoid being influenced by the personal style and preferences of the roaster.

2. Blended beans

Also known as blended coffee or mixed coffee. Generally, coffee beans from different origins, bean varieties, and processing methods are mixed and blended in a certain proportion. Can improve taste and maintain flavor stability; It can also reduce costs to a certain extent, but blended beans are not necessarily low-end products. Mostly medium to deep baking, such as traditional mamba. Commonly used in Italian coffee, such as latte, vermouth, cappuccino, etc. There are two types of coffee blends: "raw blend" and "cooked blend". Blending is more about precision than quantity, and the formula usually uses no more than 5 types of beans.

3 soe（single origin espresso）

Single origin concentrated coffee. Refers to single beans from the same origin, processing method, and batch, mostly baked moderately to deeply. For example, coffee produced entirely by Yegashefe. Applied to Italian coffee.

Compared to single beans, SOE has a stronger flavor in its place of origin, mostly bitter, with lower yields and higher prices. If you don't like sourness but want to taste single beans, SOE is more suitable. It is worth noting that SOE does not represent the quality of coffee or its superiority over blended coffee beans.

4. Premium coffee

Premium coffee is mainly defined from the aspects of coffee quality, roasting, and cup testing, which can include SOE, individual beans, blended beans, etc. According to the international premium coffee association SCA, coffee with a comprehensive cup test (blind test) score of 80 or above is considered premium coffee, while coffee with a score below 80 is considered commercial coffee. Cup testing is a way to test and evaluate the quality of coffee beans, in order to find a better way to present the best flavor of coffee beans.

5. Cold brewed coffee

Also known as cold brewed coffee. It is coffee obtained by soaking coffee grounds in cold water below 5 ℃ or directly dissolving them in ice cubes for a long time, and then filtering the coffee grounds. It must be finely ground and slowly extracted, usually taking about 10 hours. Compared to traditional coffee, the taste is smoother, with a sweet aftertaste and lower caffeine content.

6. Iced drip coffee

Also known as Dutch style coffee, Kyoto style coffee, or drip coffee. Coffee made by naturally dissolving water, ice water mixture, or cold water drop by drop with ice cubes. It is smooth, not sour, not harmful to the stomach, with a fragrant, delicate and subtle taste.

7. Hand brewed coffee

The coffee brewed by hand grinding is different from industrialized coffee. Most coffee grounds are filled with special filters and then filled with hot water at 80-90 ℃. The water passes through the coffee grounds and becomes coffee liquid. The amount of water is 15-20 times the weight of the powder. If ice cubes are placed under the filter cup to quickly cool down the coffee liquid, it is called "ice hand flushing". According to different factors such as water temperature, filter cup design, brewing techniques, etc., different distinctive coffee flavors can be highlighted, with more variables and diverse gameplay.

These coffees used to belong to Italian coffee?

After centuries of evolution in production methods, coffee has been developed into different types and gradually formed into different styles. When the coffee beans are ground and brewed, and the barista presents a cup of coffee to you, can you accurately tell which door it is tied to?

1. Italian coffee

Simply put, it mainly refers to coffee extracted from Italian coffee machines or mocha pots. Narrowly defined, it refers to the "soul of coffee" Italian espresso, characterized by a golden to brown coffee float on the surface, strong aroma, smooth taste, and low caffeine content. The traditional way to drink espresso is to take a sip while it's hot, in order to better enjoy its flavor and taste. It is a coffee that is suitable for "standing and drinking".

In a broad sense, Italian coffee includes all coffee based on espresso, with differences in ingredients such as milk, sugar, cream, and spices added.

There are many types of Italian coffee. Among them, black coffee intentionally concentrated, American style, double concentrated, extra concentrated, super concentrated, etc; Classic fancy coffees include latte, mocha, cappuccino, sapphire blue, macchiato, etc; Evolved styles include Breivi, white coffee, piccolo, Oulei, American latte, white mocha, tailcoat, Vienna, Ireland, Mochachi, Nocerat, Romanesque, Anoma, Afjado, etc.

for example

Con panna, also known as Snow Mountain Coffee. Add an appropriate amount of freshly whipped cream to espresso to make it; Milk aroma is rich, sweet at first and then bitter. It is said that the authentic way to drink Kangbao Blue is to drink coffee with chocolate or toffee in your mouth.

Macchiato is also translated into foam Italian coffee. To enjoy its sweet and smooth taste, it is suitable for taking big sips; Do not mix to avoid damaging its layering. If you pour grid shaped caramel or caramel sauce over milk foam, it is caramel macchiato.

Affogato is an Italian espresso with ice cream added. Can be decorated with chocolate and other materials.

Cafe au lait is made by adding any black coffee to milk. In France, this fancy coffee is often paired with croissants for breakfast. Some people call it 'French latte'.

Flat white coffee usually refers to Australian white coffee made by mixing Lux Liet (Australians prefer single portions, New Zealanders prefer double portions) with milk in a ratio of 1:2, which has been passed down from Australia to the world.

Irish coffee, to be precise, is a cocktail. Made by mixing Irish whiskey as the base liquor with hot coffee, fresh cream, and sugar. The wine has a strong aroma, refreshing acidity, a slightly bitter and mellow taste, distinct aroma layers, and the best flavor is between 91.6 ° C and 96.1 ° C. It is very suitable for drinking in winter.

2. American coffee (Americano)

Common black coffee in coffee shops. Legend has it that it originated from the diluted espresso provided by Italians to the US military during World War II. According to the different manufacturing tools used, they can be divided into two types.

One is Italian American coffee. Can be diluted using an Italian coffee machine; Or it can be made by adding hot water to espresso. A standard American coffee is made by adding two shots (one shot is about 30 milliliters) of espresso to six ounces (about 175.62 milliliters) of boiling water. The taste is relatively rich and has a greasy surface.

The second is American coffee. Made with American coffee machines such as drip coffee machines, siphon pots, French press pots, etc., it has a light taste, long extraction time, and almost no coffee fat on the surface.

3. French coffee

French coffee is not well-known, and there is even controversy over whether it can exist as an independent genre. Some people understand French coffee as Oulei coffee. Some people also believe that it is a fancy coffee mainly made from espresso, with classic ones such as latte and cappuccino.

4. Türkiye Coffee

Also known as Arabic coffee. As a kind of ground coffee, the traditional method is to add a teaspoon of freshly ground coffee powder and a proper amount of sugar into a dry cezve (small pot with long handle), pour in warm water and mix well, boil it over a low heat until the coffee surface expands and bulges to the front of the pot, remove the fire source, use a spoon to put foam into the cup, and then move the pot back to the fire source. Repeat this for two more times, and let it stand for cooling until the thick coffee is ready. Coffee should not boil during boiling to avoid bitterness.

Cha Coffee, these things need to be remembered!

1. Coffee Bean Storage Guide

Coffee beans should be sealed and placed in a dark, cool, and dry place, and consumed within one month. There should be a one-way exhaust valve on the stored bags and cans to release gas and extend the shelf life. When picking up canned coffee beans, be sure to use a spoon because the carbon dioxide released by roasting the beans can isolate the external air; When poured, a large amount of carbon dioxide is released, which accelerates the oxidation of coffee beans.

2. These tips make coffee taste better

Coffee should usually be consumed while it is hot, as its flavor decreases when it cools down; Especially for milk coffee, the thickening of milk foam affects the taste. Premium coffee should be consumed within 5-20 minutes. It is best to heat the coffee cup before making coffee. The optimal temperature for coffee at the entrance is 61-62 ℃.

The soul of Mocha coffee is chocolate sauce, some added to the bottom of the cup, some decorated on top of the cream, remember to stir well when drinking.

Adding sugar and a small slice of lemon to black coffee can make the taste strong and steady.

3. Drinking coffee in this way is beneficial for health

Drinking coffee and alcohol together can easily lead to drunkenness. Coffee should not be consumed after taking monoamine oxidase inhibitors such as furazolidone and isoniazid, as it may cause symptoms such as nausea, vomiting, diarrhea, abdominal pain, headache, dizziness, and arrhythmia.

After eating spicy food, drinking coffee with added sugar and plenty of milk can help relieve irritation.

The safe daily intake of caffeine is 400 milligrams. It is not advisable to drink more than 3 cups of coffee per day.

Do not drink coffee on an empty stomach, as coffee can promote stomach acid secretion.

This article is excerpted from "Modern Family Life"

June 2023 issue

Coffee: Black Gold Filled with Power and Passion (Part 2)

This issue of the magazine has been updated

Welcome to click on the cover image below

Or click on "Read Original Text" at the end of the article to subscribe with just one click!

Other subscription methods:

① Call the post office hotline "11185" to subscribe

② Subscribe at the nearest post office window

③ Modern Family Magazine Distribution Department Hotline: 021-63846315

Action is better than excitement

Hurry up and book it!

Source: Modern Family

Author: Tian Ya

Shangguan account author: Shanghai female