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'關於咖啡杯測cupping 的細節-咖啡杯測的標準烘焙度和研磨度' |
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'專業咖啡知識交流 更多咖啡豆資訊 請關注咖啡工房（微信公衆號cafe_style ） 杯測的咖啡研磨度標準爲什麼那麼重要？標準杯測研磨度是多少？ 複習一下之前Part 1提到的杯測精神： 咖啡生豆被送往世界各地前，會先由產地的咖啡農民協會或精製工廠進行杯測，也' |
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'<img alt="" src="/uploads/allimg/180118/3-1P11R04359549.jpg" style="width: 800px; height: 617px;" /><br />
<div style="padding: 0px; margin: 0px; outline: 0px; zoom: 1; color: rgb(51, 51, 51); font-family: 微軟雅黑, 黑體, Arial;">
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<font style="padding: 0px; margin: 0px; outline: 0px; zoom: 1; box-sizing: border-box; vertical-align: inherit;">專業咖啡知識交流 更多咖啡豆資訊 請關注咖啡工房（微信公衆號cafe_style ）</font></h2>
<ul style="padding-right: 0px; padding-left: 0px; margin: 0px 0px 20px; outline: 0px; zoom: 1; box-sizing: border-box; border: 0px; font-variant-numeric: inherit; font-stretch: inherit; font-size: 14px; line-height: inherit; font-family: \'ヒラギノ角ゴ Pro W3\', \'Hiragino Kaku Gothic Pro\', メイリオ, Meiryo, \'ＭＳ Ｐゴシック\', sans-serif; vertical-align: baseline; list-style: none outside; color: rgb(0, 0, 0);">
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<a href="http://www.gafei.com/kafeiyanmodu/20180112114947.html">杯測的咖啡研磨度標準爲什麼那麼重要？標準杯測研磨度是多少？</a></li>
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<div>
複習一下之前Part 1提到的杯測精神：</div>
<div>
</div>
<div>
‘咖啡生豆被送往世界各地前，會先由產地的咖啡農民協會或精製工廠進行杯測，也就是試飲確認豆子的香氣及味道，以杯測判斷咖啡的風味和口感，並鑑定一款咖啡品質的高低，是一種極科學的方法。’</div>
<div>
</div>
<div>
既然是科學的方法，那就是有一個標準的系統流程來進行。目前咖啡界的兩大杯測紀錄有SCAA（Specialty Coffee Association of America，美國精品咖啡協會）和COE兩種，其中以SCAA較常見。這次就來分享SCAA標準之杯測準備作業</div>
<div>
</div>
<div>
1.杯測需準備工具：</div>
<div>
</div>
<div>
生豆與其熟豆樣品</div>
<div>
</div>
<div>
Agtron光譜分析儀</div>
<div>
</div>
<div>
磨豆機</div>
<div>
</div>
<div>
玻璃杯/或瓷碗 （杯測容器，同一場杯測使用的器具和其材質要相同，常見的有5oz 或者 6oz 的 Manhattan Glass或者是Rock Glass。白瓷杯的話，建議容量介於 175 -225ml）</div>
<div>
</div>
<div>
杯測表（但別忘了筆)</div>
<div>
</div>
<div>
空碗 （吐咖啡液）</div>
<div>
</div>
<div>
湯匙（一個人會需要兩支湯匙）</div>
<div>
</div>
<div>
電熱水壺</div>
<div>
</div>
<div>
2.杯測環境基本要求：</div>
<div>
</div>
<div>
杯測桌子（必須的）</div>
<div>
</div>
<div>
乾淨、安靜，沒有其他香氣干擾（小編認爲參與杯測者自己也不要噴香水，比較不會干擾判斷。當然對自己味覺、嗅覺有自信者另當別論囉...)</div>
<div>
</div>
<div>
3. Roasting/烘焙（準備杯測樣品）</div>
<div>
</div>
<div>
熟豆是在杯測前8-24小時內完成，熟豆至少要放置8小時。</div>
<div>
</div>
<div>
烘焙程度：以M-Basic (Gourmet) Agtron標準值爲依據，烘焙程度從淺烘焙到淺中烘焙，豆子數值58，粉的數值63，Agtron色卡尺度是55-60</div>
<div>
</div>
<div>
烘焙時間：8分鐘以上——12分鐘以內，不能有焦黑和剝裂</div>
<div>
</div>
<div>
熟豆要馬上用空氣冷卻，不可用水冷方式</div>
<div>
</div>
<div>
樣品豆溫降到室溫溫度時（約20度），放入密封容器或不透氣袋子裏，一直到開始杯測前，都要降低與空氣接觸，並防止接觸到污染。</div>
<div>
</div>
<div>
樣品豆應該要暫存在陰涼處，但是不需冷凍或冷藏。</div>
<div>
</div>
<div>
4. Determining/ 咖啡量：</div>
<div>
</div>
<div>
8.25g咖啡：150ml水。符合Golden Cup的最佳沖泡比例。但可依據杯測使用的玻璃杯容量調整咖啡粉的比例，比例大約是相差正負0.25克左右</div>
<div>
</div>
<div>
5. 注水：</div>
<div>
</div>
<div>
杯測前在研磨樣品豆，研磨後15分鐘內完成注水。咖啡粉注水後不要浸泡超過30分鐘</div>
<div>
</div>
<div>
依據前述咖啡量比例，是以咖啡豆（不是以磨好的咖啡粉）重量去調整水的比例</div>
<div>
</div>
<div>
咖啡豆研磨程度要比般濾紙沖泡的顆粒度再細一些（比如通常是磨成一般砂糖顆粒般，那杯測就是大約細砂糖的顆粒），也就是說要能夠在美國20Mesh尺寸的網目通過約70——75%爲標準。爲了讓測試更準確，杯測的每款樣品豆要準備5杯</div>
<div>
</div>
<div>
關於水質：</div>
<div>
</div>
<div>
使用的水建議不能有香味或蒸餾水、軟水。水質理想的總溶解量(TDS)在125——175ppm，但不要小於100ppm，也不要超過250ppm（TDS太低就是萃取率過度，TDS太高超過就是萃取不足）。沖泡溫度爲93度。注水後等待3至5分鐘再開始杯測。</div>
<div>
</div>
<div>
以上..做這麼多標準化的流程，主要是要控制影響風味的變量，透過量化（打分數）的方式，讓咖啡豆的風味、口感可以更準確的被判斷，杯測者可以清楚的指出不同樣品間風味的差異，作爲鑑定咖啡豆的品質的參考依據。</div>
<div>
</div>
<div>
注：主要內容來源爲SCAA：http://www.scaa.org/?page=resources&d=cupping-standards</div>
<div>
</div>
<div>
注1：關於Agtron部分，再擇日詳細說明</div>
<div>
</div>
<div>
注2：Agtron咖啡分析儀，由於咖啡烘焙產生的品質與風味非完全指與顏色有關係。因此這臺儀器是設計成可辨識咖啡裏的化學物質，而產生烘焙指數判定，結果顯示時間非常的短，可以大量提升咖啡烘焙的穩定性以及可調整性。</div>
<div>
</div>
<div>
注3: 色卡圖案來源 http://jewelaromantic.in/blog/wp-content/uploads/2014/11/Color-Chart-Color-Selector.jpg</div>
<div>
</div>
<div>
注4：總溶解量TDS (Total dissolved solids)</div>
<div>
</div>
<div>
測量單位爲克/噸，它表明1噸水當中含有可溶解固體物質的克重，而1噸水中含1克可溶解固體物質，也就是1 part per million，重量的百分率，縮寫爲ppm，ppm一般作爲測量TDS的單位。</div>
<div>
</div>
<div>
TDS值越高，表示水中含有的溶解物越多。 總溶解固體指水中全部溶質的總量，包括無機物和有機物兩者的含量。由於天然水中所含的有機物以及呈分子狀的無機物一般可以不考慮，所以一般也把含鹽量稱爲總溶解固體。 但是在特定水中TDS並不能有效反映水質的情況。比如電解水，由於電解過的水中帶電離子顯著增多，相應的導電量就異常加大。</div>
<div>
</div>
<div>
注5: 水質部分可參考閱讀這一篇文章-水質對咖啡風味的影響：https://kknews.cc/zh-tw/food/4ok6o2.</div>
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'childids' => '4,5,187,6,33,307,308,50,53,54,55,57,58,59,60,61,657,62,93,94,100,101,170,171,172,102,656,104,106,107,109,201,306,202,286,287,324,329,369,371,373,375,376,386,388,391,392,393,659,661,663,664,665,666,668,669,670,671,672,673',
'thumb' => '',
'show' => '1',
'setting' =>
array (
'edit' => 1,
'disabled' => 0,
'getchild' => 1,
'linkurl' => '',
'urlrule' => 3,
'seo' =>
array (
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'list_keywords' => '',
'list_description' => '咖啡知識與咖啡文化集錦 咖啡是什麼?簡單的說就是一種普通的飲料,世界三大飲料之一。全球貿易量僅次於石油,在世界上比茶更流行的飲料。',
),
'template' =>
array (
'pagesize' => 20,
'mpagesize' => 20,
'page' => 'page.html',
'list' => 'list.html',
'category' => 'category.html',
'search' => 'search.html',
'show' => 'show.html',
),
'cat_field' => '',
'module_field' => '',
'html' => 0,
),
'displayorder' => '0',
'acount' => '26934',
'namerule' => '{typedir}/{Y}{M}{D}{aid}.html',
'namerule2' => '{typedir}/list_{tid}_{page}.html',
'mid' => 'article',
'pcatpost' => 1,
'topid' => '4',
'domain' => '',
'catids' =>
array (
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1 => '5',
2 => '187',
3 => '6',
4 => '33',
5 => '307',
6 => '308',
7 => '50',
8 => '53',
9 => '54',
10 => '55',
11 => '57',
12 => '58',
13 => '59',
14 => '60',
15 => '61',
16 => '657',
17 => '62',
18 => '93',
19 => '94',
20 => '100',
21 => '101',
22 => '170',
23 => '171',
24 => '172',
25 => '102',
26 => '656',
27 => '104',
28 => '106',
29 => '107',
30 => '109',
31 => '201',
32 => '306',
33 => '202',
34 => '286',
35 => '287',
36 => '324',
37 => '329',
38 => '369',
39 => '371',
40 => '373',
41 => '375',
42 => '376',
43 => '386',
44 => '388',
45 => '391',
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49 => '661',
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52 => '665',
53 => '666',
54 => '668',
55 => '669',
56 => '670',
57 => '671',
58 => '672',
59 => '673',
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'mobile_domain' => '',
'tid' => 1,
'url' => '/list-kafeizhishi.html',
'total' => 11421,
'field' =>
array (
),
) |
| pageid |
1 |
| params |
array (
'catid' => '656',
) |
| parent |
array (
'id' => '102',
'pid' => '4',
'pids' => '0,4',
'name' => '精品咖啡學',
'dirname' => 'jingpinkafeixue',
'pdirname' => 'kafeizhishi/',
'child' => 1,
'childids' => '102,656',
'thumb' => '',
'show' => '1',
'setting' =>
array (
'edit' => 1,
'disabled' => 0,
'getchild' => 1,
'linkurl' => '',
'urlrule' => 3,
'seo' =>
array (
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),
'template' =>
array (
'pagesize' => 20,
'mpagesize' => 20,
'page' => 'page.html',
'list' => 'list.html',
'category' => 'category.html',
'search' => 'search.html',
'show' => 'show.html',
),
'cat_field' => '',
'module_field' => '',
'html' => 0,
),
'displayorder' => '0',
'acount' => '1959',
'namerule' => '{typedir}/{Y}{M}{D}{aid}.html',
'namerule2' => '{typedir}/list_{tid}_{page}.html',
'mid' => 'article',
'pcatpost' => 1,
'topid' => '4',
'domain' => '',
'catids' =>
array (
0 => '102',
1 => '656',
),
'is_post' => 1,
'mobile_domain' => '',
'tid' => 1,
'url' => 'https://gafei.com/list-jingpinkafeixue.html',
'total' => 34,
'field' =>
array (
),
) |
| markid |
'module-article-656' |
| related |
array (
656 =>
array (
'id' => '656',
'pid' => '102',
'pids' => '0,4,102',
'name' => '咖啡杯測',
'dirname' => 'jingpinkafeixue',
'pdirname' => 'kafeizhishi/jingpinkafeixue/',
'child' => 0,
'childids' => 656,
'thumb' => '',
'show' => '1',
'setting' =>
array (
'edit' => 1,
'disabled' => 0,
'getchild' => 1,
'linkurl' => '',
'urlrule' => 3,
'seo' =>
array (
'list_title' => '[第{page}頁{join}]{catpname}{join}{modname}{join}{SITE_NAME}',
'list_keywords' => '',
'list_description' => '',
),
'template' =>
array (
'pagesize' => 20,
'mpagesize' => 20,
'page' => 'page.html',
'list' => 'list.html',
'category' => 'category.html',
'search' => 'search.html',
'show' => 'show.html',
),
'cat_field' => '',
'module_field' => '',
'html' => 0,
),
'displayorder' => '0',
'acount' => '34',
'namerule' => '{typedir}/{Y}{M}{D}{aid}.html',
'namerule2' => '{typedir}/list_{tid}_{page}.html',
'mid' => 'article',
'pcatpost' => 1,
'topid' => '4',
'domain' => '',
'catids' =>
array (
0 => '656',
),
'is_post' => 1,
'mobile_domain' => '',
'tid' => 1,
'url' => 'https://gafei.com/list-jingpinkafeixue.html',
'total' => 34,
'field' =>
array (
),
),
) |
| urlrule |
'/views-115083-[page].html' |
| fix_html_now_url |
'' |
| my_web_url |
'https://gafei.com/views-115083' |
| get |
array (
's' => 'article',
'c' => 'show',
'id' => '115083',
'm' => 'index',
) |
