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'咖啡的研磨過程也要和烹製方法匹配'

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'咖啡,研磨,過程,要和,烹製,方法,匹配,咖啡,好壞,接下來'

'咖啡末的好壞對接下來的烹製過程有重大影響。磨製過程也要和烹製方法匹配，這是能從咖啡豆中提煉出最佳風味的關鍵一點。咖啡末與熱水接觸時間長的烹製方法需要粗一點的顆粒。如果咖啡末相對於烹製方法過細的話，製出的咖啡會有太苦、硬澀、煮過了頭的味道。'

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'2015-11-24 12:17:40'

'2015-11-24 12:17:38'

'44965'

''

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'<p>
	　　咖啡末的好壞對接下來的烹製過程有重大影響。磨製過程也要和烹製方法匹配，這是能從咖啡豆中提煉出最佳風味的關鍵一點。咖啡末與熱水接觸時間長的烹製方法需要粗一點的顆粒。如果咖啡末相對於烹製方法過細的話，製出的咖啡會有太苦、硬澀、&ldquo;煮過了頭&rdquo;的味道。當然在另一個極端，咖啡末過粗會使成品淡而無味。</p>
<p>
	　　因爲粉末與空氣的接觸面積大，所以磨好的咖啡末容易氧化降解。隨着人們飲用咖啡的品味的提高，越來越多的人傾向於在家裏磨咖啡豆，現磨現煮。現在專門用來磨咖啡的家用電器很多。</p>
<p>
	　　咖啡豆的磨製有三類方法：&ldquo;研磨&rdquo;、&ldquo;打磨&rdquo;和&ldquo;臼磨&rdquo;。</p>
<p>
	　　&ldquo;研磨&rdquo;是用兩個轉動的部件擠壓和粉碎咖啡豆。研磨部件可以是園盤形或圓錐形。錐式機械的噪音要小一些，阻塞的幾率也要小一些。研磨的方法產出的咖啡末比較均勻，在烹製的時候出味也比較一致。錐形磨盤的設計降低了所需要的轉速，一般低於每分鐘五百轉。研磨的速度越慢，摩擦產生的熱量越少，因而咖啡的香氣不易流失。通過調節研磨的參數，錐式研磨機可以勝任各種不同的咖啡的製備。好一點的機器可以磨製土耳其咖啡所需的超細粉末。盤式研磨機一般轉速要高一些，產生熱量多一些;但它們功能廣泛、經濟實用，可以勝任多數家用咖啡的製備。</p>
<p>
	　　&ldquo;打磨&rdquo;：多數現代機器實際上是在每分鐘兩萬到三萬轉的高速下把咖啡豆切成碎末(有的人乾脆用打漿機)。這類刀片式打磨機的耗件壽命要長一些;但是打磨中積聚熱量、製成的咖啡碎末大小不均，難以提出優質的飲品。這類打磨機理論上只能用於滴漏式咖啡壺。它們產生的塵粉會堵塞Espresso和 French press機器中的濾網。</p>
<p>
	　　&ldquo;臼磨&rdquo;：如果找不到好的研磨設備的話，您能做的只有使用一支搗杵和一座臼鉢，&ldquo;玉兔搗藥&rdquo;式的慢慢享受勞動的樂趣了。</p>
<p>
	　　磨出好粉&mdash;爲好咖啡暖身</p>
<p>
	　　香味是不會說謊的，一杯咖啡是否新鮮香醇，在研磨時，已經先泄了密。</p>
<p>
	　　懂得品味咖啡的人，他記憶裏的咖啡香，一定包含了研磨時浮蕩滿溢的空氣裏的咖啡芬芳。</p>
<p>
	　　煮前才研磨，留駐咖啡芳醇</p>
<p>
	　　除了無法自拔的愛上這種香味放肆佔領整個屋子的愉悅氣圍，最重要的是――他們明白，在衝煮前最後一刻才研磨，是咖啡保鮮的基本祕決。因爲太早研磨，或購買現成的研磨咖啡粉，都會使咖啡增加與空氣及溼度接觸的表面積，逐漸散失芳香。</p>
<p>
	　　此外，由於不同的衝煮方式，適合的咖啡粉末顆粒大小也不盡相同，所以最好依據每次衝煮的方式調整研磨程度，才能讓咖啡發揮最淋漓盡致的好味道。</p>
<p>
	　　粗中細磨，各司其職</p>
<p>
	　　時間，在咖啡豆一生的旅行中，始終佔據着重要的位子。成熟期時間的長短，決定了咖啡是否香醇。供焙時間的久暫，決定了不同的烘焙程度。</p>
<p>
	　　假如說，衝煮是咖啡豆與水相遇後分分合合的一幕戲。那麼，在這場最後的要害情節裏，重要的仍是時間。衝煮時間的長短，決定了深淺不一的咖啡濃度，也左右着研磨顆粒的粗細。</p>
<p>
	　　一般而言，衝煮的時間愈短，咖啡粉必須極力擴張更多表面積跟水接觸，所需的顆粒就愈細;反之，衝煮時間拉長，研磨的顆粒必須愈粗糙，以免萃取出不必要的雜質。例如，快速萃取的Espresso，需要麪粉般的極細研磨，而必須充分浸泡才能釋盡芳香的濾壓式沖泡法，則需要餅乾屑般的粗糙研磨。</p>
<p>
	　　懸賞出色的研磨器具，預約好咖啡</p>
<p>
	　　研磨顆粒粗細的拿捏，除了顆粒大小以外，均勻度也是一大得點。假如研磨時大小不一，衝煮出的咖啡濃度也會不均勻。而精細的研磨，通常要以出色的研磨器具作後盾。目前一般家用多爲手搖式研磨器，coffee shop則使用可以使香醇量化的電動研磨機。</p>
<p>
	　　可惜的是，研磨時可以讓你極盡優雅姿態的手搖式研磨器，雖然外形討喜，卻往往較難達到顆粒均勻一致的目標，因此購買時必須非凡小心，最好試用過再下決定。一旦買回家，旋轉時動作也要儘可能輕柔，以免摩擦生熱，使豆子散失芳香。</p>
<p>
	　　研磨，爲預約一杯好咖啡暖身。因此，在每一場你與咖啡的私密對話裏，千萬別少了&ldquo;研磨&rdquo;這個開場白。 衝煮方式VS顆粒粗細的搭配方程式</p>
<p>
	　　* 粗磨：大小如粗白糖，適合濾壓式咖啡。</p>
<p>
	　　* 中磨：砂礫狀，大小在粗白糖――砂糖之間，適合滴濾式(濾紙式滴漏)衝煮法。</p>
<p>
	　　* 細磨：大小如細砂糖，適合蒸餾式咖啡壺，電動咖啡壺、摩卡壺。</p>
<p>
	　　* 極細磨：大小介於鹽和麪粉之間，適合Espresso、土耳其咖啡，因爲家用研磨器無法研磨出這種質感，一般都必須購買現成的研磨粉末，所以假如想在自家享用Espresso，最好飲用量要大，才能喝到新鮮的咖啡。<br />
	<br />
	<img alt="" src="/uploads/151124/2-151124121F34W.jpg" /></p>
<p>
	　　來源：：網絡</p>
'

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