I'm going to teach you some basic coffee-making skills.

我要傳授給各位一些咖啡沖泡的基本知識。

So especially in recent years, you may have noticed that bags of coffee that you've bought from either cafés or coffee roasters has started adding a lot more information.

尤其在近幾年，你或許有發現，咖啡廳或咖啡烘培廠買來的咖啡包裝袋上開始加上許多資訊。

Such as varietal, altitude, the farm that it comes from.

像是品種、海拔高度或農產地。

And so it's hard to actually know, "what does that mean?"

所以其實很難懂它到底是什麼意思。

Like, "how is it going to taste?"

像是「它的口味如何？」

There's sort of a basic category that you can put some beans in and those are the Indonesia growing region, East Africa, and Central South America.

其實有個讓你區分這些咖啡豆的基本分類，分別是印尼產區、東非和中南美洲。

Indonesian coffees tend to be very earthy, they have this sort of very heavy body to them.

印尼的咖啡通常帶有泥土芳香，讓它們非常濃醇。

They're often used as the undertone in espresso blends.

它們常被用來當濃縮咖啡特調的基調。

East African coffees tend to be fruitier, livelier, kind of wine-like.

東非咖啡較偏果香、口感清爽，有點像葡萄酒。

And then Central South Americans have a little bit more base to them, some darker, deeper notes to them.

而中南美洲咖啡則基底豐富，擁有更濃郁，更厚實的口味。

Another way that coffees differ is the processing, and there are two main ways. These are natural and wash-processed.

咖啡的另一種分類方式是依處理過程，主要有日曬和水洗兩種方式。

Wash-process is taking over a little bit more just because there's a less chance of defect in the bean.

水洗法現在略勝一籌，因為豆子瑕疵率較低。

What happens in natural is after the cherry is picked, it is simply left out to dry with the fruit on for a certain amount of time, and this creates, like, really crazy fruit flavors, but also ferment is rampant.

日曬法則是在咖啡果實採收後，會連同果肉一起日曬乾燥一段時間，因此會果香撲鼻，但也有強烈的發酵氣味。

With washed, it's cleaner, flavors are more nuanced and balanced and more delicate.

採用水洗法較乾淨，香味也較有層次、平衡且更精緻。

And in Central and South America, washed is sort of the standard.

在中南美洲產區，水洗法是業界標準。

Countries like Costa Rica, it's actually the law.

在如哥斯大黎加等國家，水洗法甚至是法律規定。

Whereas in East Africa, Ethiopia in particular, there's such a water shortage that people are naturally processing everything and having defective beans.

反觀在東非，尤其是衣索比亞，因為水資源非常匱乏，大家都採用日曬法，接受瑕疵豆出現。

But in recent years, there have been economically feasible ways of actually doing a wash process using special machines in Ethiopia.

但近年發展了經濟實惠的方式，衣索比亞可採用特殊機器執行水洗法。

So we've been seeing a lot more exciting coffees come from East Africa that are cleaner, less fermented, and just more balanced and exciting.

所以我們才能看到更多品質良好的東非咖啡豆，更醇淨、有較少發酵味，有更平衡且刺激的口感。