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'手衝咖啡豆的粗細研磨粗細程度區別口味 市面上有各式各樣的磨豆機,好的磨豆機可以保證磨出的咖啡粉粗細均勻。如果咖啡粉不均勻,細粉過多,就會讓出品的咖啡口感不夠「純」。 那手衝咖啡的咖啡豆適合的粗細度到底是多少呢? 答案就是:中度研磨,如砂糖粒般' |
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'<a href="https://www.gafei.com/jishu/2015081036651.html">手衝咖啡豆的粗細研磨粗細程度區別口味</a><a name="手衝咖啡豆的粗細研磨粗細程度區別口味"></a><br />
<div>
市面上有各式各樣的磨豆機,好的磨豆機可以保證磨出的咖啡粉粗細均勻。如果咖啡粉不均勻,細粉過多,就會讓出品的咖啡口感不夠「純」。</div>
<div>
那手衝咖啡的咖啡豆適合的粗細度到底是多少呢?</div>
<div>
答案就是:中度研磨,如砂糖粒般大小。若咖啡粉太粗,熱水過快流過,就很難萃取出咖啡的芳香物質。若咖啡粉太細,濾嘴容易堵塞,導致水與粉浸泡時間過長,咖啡會出現苦、澀的口感。</div>
<div>
很多人都爲了圖方便選擇已磨好的咖啡粉,或者一次性磨很多,放在冰箱裏。其實「新鮮研磨」是好咖啡的第一條件,它保證了咖啡的口感。當咖啡磨成粉後,就會加快咖啡粉氧化速度,40秒香氣就開始散失。咖啡粉香氣損失嚴重的話,自然咖啡的風味也就消失瞭如果你對味道斤斤計較,那拿來衝煮咖啡的水也別忽略,一杯手衝咖啡98%的成分都是水,水中可溶性物質(TDS)範圍最好在100-250ppm之間。不建議用純淨水製作咖啡,用純淨水製作出的咖啡往往口味會比較呆板,缺少層次感。但更不要使用雜牌礦泉水或雜牌桶裝水,一但水中有異味,它將更加明顯的放大體現在咖啡之中。(可選用X夫等市面著名品牌的礦泉水</div>
<div>
(1)坊間不少地方都有賣咖啡濾紙,建議選未經漂白的褐色濾紙,且在沖泡前以熱水浸溼稍微清洗一下,UCC、Tiamo、Kalita、Hario、pearl horse等品牌都是不少咖啡迷的愛。</div>
<div>
(2)一般來說,濾杯分爲圓錐形和梯型兩種,圓錐型的流速快,萃取時間短,需較好的技術來控制,初學者,建議可先以梯型的濾杯來沖泡。Hario、Kalita、Tiamo都是很不錯的品牌選擇。</div>
<div>
(3)手衝除了用濾紙外,還有金屬濾網與法蘭絨可選擇。金屬濾網可衝出咖啡的油脂,法蘭絨濾布因過濾的時間久,可萃取出更多的芳香物質,喝來味道也較濃郁<br />
<img alt="" src="/uploads/allimg/161209/8-161209135044564.jpg" style="width: 329px; height: 220px;" /></div>
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