我們可以在烘焙前將未烘焙的咖啡放在柳橙汁或橙皮中，從而在咖啡中註入一些橙味嗎？我想知道答案。
首先將 100 克未烘焙的咖啡浸泡在柳橙汁中，將 100 克浸泡在一個完整的橙子皮中，然後留下 100 克原樣作為基線。 24小時後，果汁版幾乎吸收了所有果汁。我把它放在平底鍋上瀝乾，晾乾三天，然後烘烤。我將熱情版放在罐子裡四天，每 24 小時搖晃一次。四天后，我烘焙了每個變體，等待了 48 小時，然後將它們全部杯測。果汁版本相當粗糙。它烤得非常奇怪，看起來比實際顏色深得多，並且有一種奇怪的發酵品質。這款絕對是一個半身像，熱情的版本雖然令人難以置信，帶有非常強烈的橙色調，但它很好地保持了核心咖啡的輪廓，同時在橙色元素上分層，沒有不良副作用。
不用說，這是一次成功，有很多變化，不同水果的熱情還有待嘗試。讓我知道接下來我應該嘗試哪些。
Can we infuse some orange notes into coffee by allowing unroasted coffee to sit in orange juice or orange zest before roasting? I wanted to find out.
I started by soaking 100 grams of unroasted coffee in orange juice, 100 grams in the zest of one full orange, and leaving 100 grams untouched as a baseline. After 24 hours the juice version had soaked up almost all the juice. I drained it on a pan and let it dry for three days before roasting. I left the zest version in the jar for four days and shook every 24 hours. after four days, I roasted each variation, waited 48 hours, and then cupped them all. the juice version was pretty rough. it roasted very strangely, looking much darker than it actually was, and had a strange fermented quality to it. this one was definltely a bust, the zest version though was incredible with very strong orange notes, it maintained the core foffee profile very nicely, while layering on the orange element without adverse side effects.
Neediess to say this was a success with lots of variations with the zest of different fruits still to try. let me know which ones I should experiment with next.
