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'咖啡聰明杯衝煮手法-咖啡拉花壓紋晃動手法 意式咖啡是毫無疑問的霸主，說意式咖啡的時候，不能說Italian，要說Italiano（意大利語）。這樣才地道，笑。 一般來說，如果你見到咖啡師在把一個巨大的磨豆機打出的粉末落入一個手柄並壓實，放上一個巨大的機器進'

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'2016-11-11 13:43:24'

'2016-11-11 13:43:22'

'84598'

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'咖啡聰明杯衝煮手法-咖啡拉花壓紋晃動手法'

''

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'<a href="http://www.gafei.com/jishu/2015123047513.html">咖啡聰明杯衝煮手法-咖啡拉花壓紋晃動手法</a><a name="咖啡聰明杯衝煮手法-咖啡拉花壓紋晃動手法"></a><br />
<div>
	意式咖啡是毫無疑問的霸主，說意式咖啡的時候，不能說Italian，要說Italiano（意大利語）。這樣才地道，笑。</div>
<div>
	&nbsp;</div>
<div>
	一般來說，如果你見到咖啡師在把一個巨大的磨豆機打出的粉末落入一個手柄並壓實，放上一個巨大的機器進行咖啡的萃取的時候，那基本就是意式咖啡沒跑了。</div>
<div>
	&nbsp;</div>
<div>
	意式咖啡與大多數咖啡的衝煮方式最大的不同之處在於，意式咖啡的萃取過程，是高於普通大氣壓的。氣壓升高之後，就會大大地提升萃取的效率。當然，這要仰仗咖啡機提供的加壓環境，實際上，現代的意式咖啡誕生到現在也沒有多久。1946年，意大利人才通過改良咖啡機，是其在萃取時加壓，得到了Espresso（浮着咖啡油脂的濃縮咖啡），這纔有現代意式咖啡。</div>
<div>
	&nbsp;</div>
<div>
	一個咖啡老饕來到咖啡館，常做的事就是點上一杯&ldquo;雙份拿鐵&rdquo;或者&ldquo;雙份美式&rdquo;。這裏並不是上兩杯的意思。而是在一份咖啡裏承載雙份的基底（一份約25毫升，15-20g）。這樣可以喝到更多的&ldquo;咖啡味&rdquo;，同時，咖啡豆的優劣和萃取時的技術失誤等問題就會被放大並暴露出來。</div>
<div>
	1、一定要現磨現喝。</div>
<div>
	　　儘可能不要直接買咖啡粉，要買新鮮烘焙咖啡豆。因爲咖啡磨成粉之後風味和迷人的口感很快就會改變甚至消失。</div>
<div>
	　　2、自己的咖啡自己做主。</div>
<div>
	　　咖啡粉越粗、水溫越高、浸泡時間越久、粉水的比例越高，那麼咖啡越濃，酸味也越少。這些都是影響你得到一杯好咖啡的幾個因素，我們需要合理掌握：a、咖啡粉如粗砂糖，b、水溫80-90攝氏度，c、浸泡時間60-90秒，d、粉：水=1:15-20 ，當然根據自己的口感自由調整。</div>
<div>
	　　3、溫杯</div>
<div>
	　　這是可能大家都會忽視的步驟，好喝的咖啡不溫杯就會影響口感。</div>
<div>
	　　來源：百瑞斯塔的博客<br />
	<img alt="" src="/uploads/allimg/161111/8-161111134319407.jpg" style="width: 387px; height: 220px;" /></div>
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