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 Mojo
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。
這將幫助你快速了解如何選擇適合自己的咖啡。

Welcome to Mojo
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
Understanding Flavor Brightness
Through Acidity Index

每款咖啡豆頁面上都會標示「酸質指數」，數值大約介於 30 到 85 之間。

• 酸質指數高：風味明亮、果香奔放
• 酸質指數低：風味厚實，偏向可可與堅果調性
指數落在 50~60 左右，通常帶有若有似無的酸感，適合希望風味平衡、不過於刺激的飲用者。

你也可以依酸質指數對商品進行排序，更快找到偏好的風味區間。

Each coffee bean page displays an "Acidity Index," ranging approximately from 30 to 85.

• High acidity index: Bright flavor, vibrant fruit notes
• Low acidity index: Rich body, leaning toward cocoa and nut tones

An index around 50-60 typically has subtle acidity, suitable for those seeking balanced flavor without excessive sharpness.

You can also sort products by acidity index to quickly find your preferred flavor range.

mojocoffee-Acidity Index

從「烘焙度」掌握風味方向
Understanding Flavor Direction
Through Roast Level

Mojo 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
• 深烘焙：可可堅果為主，風味濃郁

建議依據平常喜好的口味進行選擇，若偏好茶感與果酸，可從淺至中淺入手；若習慣義式、濃郁風味，建議從中深或深烘焙嘗試。

Mojo uses a five-level roast classification and tracks caramelization with CM-100 instruments to ensure consistent roasting quality.

• Light roast: Pronounced fruit notes, lively acidity
• Medium-light roast: Fruity with rounder body
• Medium roast: Balanced sweet-sour, complete flavor
• Medium-dark roast: Bittersweet interplay, rich body
• Dark roast: Cocoa and nuts dominant, intense flavor

We recommend choosing based on your usual taste preferences. If you prefer tea-like qualities and fruit acidity, start with light to medium-light. If you're used to espresso and rich flavors, try medium-dark or dark roasts.

mojocoffee-Choosing by Flavor Style

找到你喜歡的烘焙度

Find Your Preferred Roast Level

→ 淺 Light → 中淺 Medium-Light → 中深 Medium-Dark → 極深 Deep Dark

從「處理法」初判香氣輪廓
Understanding Aroma Profile
Through Processing Method

咖啡豆的處理方式會直接影響其香氣與口感表現。以下是幾種常見處理法與其風味特徵：

• 日曬處理：成熟瓜果的甜香明顯、帶有莓果或蜜餞氣息
• 水洗處理：乾淨清爽、常見柑橘或花香調
• 蜜處理：介於日曬與水洗間的口味
• 厭氧發酵：具酒香、果醋或康普茶風格

The coffee bean processing method directly affects its aroma and taste profile. Here are common processing methods and their flavor characteristics:

• Natural process: Pronounced ripe fruit sweetness, berry or dried fruit notes
• Washed process: Clean and crisp, common citrus or floral tones
• Honey process: Between natural and washed in flavor
• Anaerobic fermentation: Wine-like, fruit vinegar or kombucha style

mojocoffee-Processing Method

從「風味呈現的風格」來挑選
Choosing by Flavor Style

我們將所有咖啡豆，簡化複雜的術語，直接回歸口味呈現， 將風味呈現的風格，分為以下兩種大類：

• 花香果香系
• 焦糖堅果系

請注意，這個分類法跟烘焙度無關。有時候一些厭氧處理的咖啡，儘管我們烘焙到了中深烘焙，自身還是有相當明顯的酒酸，這時候我們也會歸納在花香果香系的族群。相反的，有些咖啡豆，在中淺烘焙時，就有溫和的焦糖堅果香氣，我們自然會將它歸屬在焦糖堅果系。

We simplify complex terminology and categorize all coffee beans by their flavor presentation into two main categories:

• Floral & Fruity
• Caramel & Nutty

Note that this classification is independent of roast level. Sometimes anaerobic processed coffees, even when roasted to medium-dark, still have pronounced wine-like acidity and are categorized as Floral & Fruity. Conversely, some beans show gentle caramel and nut aromas even at medium-light roast, so we naturally classify them as Caramel & Nutty.

mojocoffee-Roast Level

選擇你喜歡的風味風格

Choose Your Flavor Style

→ 花香果香系 Floral & Fruity → 焦糖堅果系 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?


→ 了解更多 Learn More

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