不知道怎麼快速挑選屬於自己的咖啡豆？
HOW TO CHOOSE YOUR COFFEE?
歡迎來到mojocoffee
我們知道，剛開始挑選咖啡豆時
對烘焙度、處理法、風味描述感到有些混亂
這篇幫助你快速了解
如何選擇適合自己的咖啡
Welcome to mojocoffee
We understand that when you first start choosing coffee beans, you might feel confused by roast levels, processing methods, and flavor descriptions. This guide will help you quickly understand how to choose the right coffee for you.
從「酸質指數」了解風味明亮度
Flavor by Acidity Index
每款咖啡豆頁面都會標示
「酸質指數」（約 30–85）
幫你快速判斷風味走向。
• 酸質指數高：風味明亮、果香奔放
• 酸質指數低：風味厚實，偏可可與堅果調性
50–60 左右通常是若有似無的酸感
適合希望風味平衡、不過於刺激的飲用者
Each coffee bean page displays an Acidity Index (about 30–85) to help you judge flavor direction at a glance.
• Higher index: brighter flavor, vibrant fruit notes
• Lower index: richer body, leaning toward cocoa and nut tones
An index around 50–60 usually feels subtle and balanced—great if you prefer less sharpness.
從「烘焙度」掌握風味方向
Flavor by Roast Level
mojocoffee採用五段式烘焙標示
並以 CM-100 儀器追蹤焦糖化程度
確保烘焙品質穩定
• 淺烘焙：果香明顯、酸質活潑
• 中淺烘焙：帶果感，口感更圓潤
• 中烘焙：酸甜平衡、風味完整
• 中深烘焙：苦甜交錯、口感厚實
• 極深烘焙：可可堅果為主，風味濃郁
建議依平常喜好的口味選擇：
偏好茶感與果酸，可從淺～中淺入手
若習慣義式、濃郁風味，建議從中深或極深嘗試
mojocoffee uses a five-level roast classification and tracks caramelization with CM-100 instruments to ensure consistent roasting quality.
• Light: pronounced fruit notes, lively acidity
• Medium-Light: fruity with a rounder body
• Medium: balanced sweet-sour, complete flavor
• Medium-Dark: bittersweet interplay, rich body
• Extremely Dark: cocoa and nuts dominant, intense flavor
Choose based on your usual preference:
for tea-like qualities and fruity acidity,
start with Light–Medium-Light.
For espresso-style richness,
try Medium-Dark–Extremely Dark.
從「處理法」初判香氣輪廓
Aroma by Process
咖啡豆的處理方式
會直接影響香氣與口感表現
可以用以下特徵快速抓方向：
日曬：成熟果甜，莓果或蜜餞香
水洗：乾淨清爽，柑橘或花香
蜜處理：介於日曬與水洗之間
厭氧發酵：酒香、果醋或康普茶風格
Processing directly affects aroma and mouthfeel. Use these cues to understand the profile quickly:
• Natural process: ripe fruit sweetness, berry or dried fruit notes
• Washed process: clean and crisp, often citrus or floral tones
• Honey process: between natural and washed in flavor
• Anaerobic fermentation: wine-like, fruit vinegar or kombucha style
從「風味呈現的風格」來挑選
Choosing by Flavor Style
我們將所有咖啡豆簡化複雜術語
直接回歸口味呈現，分為兩大類：
• 花香果香系
• 焦糖堅果系
請注意：這個分類法跟烘焙度無關。
有時候厭氧處理的咖啡，即使烘到中深，仍可能有明顯酒酸，我們會歸在花香果香系； 相反地，有些咖啡豆在中淺烘焙就出現溫和焦糖堅果香氣，自然歸在焦糖堅果系。
We simplify complex terminology and focus on flavor presentation, grouping all coffees into two main families:
• Floral & Fruity
• Caramel & Nutty
Note: this classification is independent of roast level. Some anaerobic coffees can still taste wine-like even at medium-dark, so they remain Floral & Fruity. Conversely, some beans show gentle caramel/nut aromas even at medium-light roast, so we classify them as Caramel & Nutty.
延伸閱讀
Feature Article
咖啡豆怎麼保存才不會走味？
How to Keep Your Coffee Fresh?
還是猶豫不決？
Need Help!
歡迎私訊我們
讓我們幫你推薦第一包最適合的咖啡！
可利用官網右下角的私訊詢問我們
Feel free to message us and we'll recommend the perfect first bag of coffee for you! You can use the chat feature in the bottom right corner of our website to reach us.
