4.1.4

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'【你不懂咖啡】咖啡新手問答彙總，必須收藏！'

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'不懂,咖啡,新手,問答,彙總,必須,收藏,'

'專業咖啡師交流 請關注咖啡工房(微信公衆號cafe_style ) 要成爲一名咖啡達人，首先要了解一些基本知識，以下是咖啡新手在學習的過程中經常出現的疑問，現爲大家總結整理一下： 【問題集合】： 1 我是新手，適合喝什麼樣的咖啡？ 答：咖啡的口感是不分適合新'

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'2017-06-13 16:27:47'

'2017-06-13 16:31:20'

'103502'

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'<img alt="" src="/uploads/allimg/170613/11-1F613163053528.jpg" style="width: 600px; height: 319px;" /><br />
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	　　專業咖啡師交流 請關注咖啡工房(微信公衆號cafe_style )</div>
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	　　要成爲一名咖啡達人，首先要了解一些基本知識，以下是咖啡新手在學習的過程中經常出現的疑問，現爲大家總結整理一下：</div>
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	　　【問題集合】：</div>
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	　　1</div>
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	　　我是新手，適合喝什麼樣的咖啡？</div>
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	　　答：咖啡的口感是不分適合新手或者老手的。每種咖啡有其自身的特點，甚至同一個莊園的咖啡，不同年份處理的，味道都會有差別。即便是同樣的咖啡，不同人烘焙的，烘焙機不一樣，烘焙過程不一樣，烘焙度不一樣，都會造成咖啡口感有很大的差別。沖泡時使用的器具不同，沖泡過程不同，也會造成不同的口感。新人在選擇咖啡的時候，可以多嘗試，非洲的，美洲的，亞洲的，不要害怕不好喝或者不喜歡喝，只有喝到一定數量的咖啡後，纔會慢慢找到自己喜歡的類型。</div>
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	　　2</div>
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	　　什麼是單品咖啡？</div>
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	　　答：單品咖啡是指單一產地咖啡豆所做出來的咖啡，叫單品咖啡，也叫精品咖啡，</div>
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	　　3</div>
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	　　黑咖啡是不是單品咖啡呢？</div>
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	　　答：黑咖啡是指不添加任何糖，奶精的咖啡，是的，單品是黑咖啡，但黑咖啡不一定是單品，有些拼配咖啡也適合做手衝，做虹吸，因爲做出來與單品看起來無亦，所以有時候我們說這款拼配做單品也不錯，理論上來說這句話是錯的，只是大家習慣這麼說罷了。</div>
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	　　4</div>
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	　　什麼是花式咖啡？</div>
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	　　答：花式咖啡就是大家通常見到的卡布奇諾，拿鐵，摩卡...是由Espresso作爲基底，再由牛奶通過蒸汽做出奶泡，再加上其他添加，做出來的咖啡。花式咖啡用拼配豆做出來，是爲了讓味道更加平衡，豐富。卡布奇諾與拿鐵屬於做法不同，不屬於兩個咖啡種類，所以以後別再把花式中的咖啡名歸位哪種咖啡咯。</div>
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	　　5</div>
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	　　咖啡怎麼分類的？</div>
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	　　答：單品咖啡和拼配咖啡，這兩個是在於一個是單種咖啡豆做的，一個是多種豆子做的。而一般的單品與espresso是在於做法上的不同，一個是一般情況熱水萃取，一個是通過蒸汽壓力萃取。</div>
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	　　按地域分，非洲豆，美洲豆，亞洲豆。</div>
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	　　6</div>
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	　　是不是美式滴濾壺做出的咖啡就是美式咖啡？</div>
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	　　答：美式咖啡是由Espresso加水做出來的咖啡，而新手買的美式滴濾原理大概與手衝無亦，和真正的美式咖啡不一樣。</div>
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	　　7</div>
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	　　單品咖啡適合用什麼器具沖泡？</div>
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	　　答：太多了，單品咖啡一般手衝、法壓壺、虹吸壺、聰明杯、愛樂壓，都可以。</div>
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	　　8</div>
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	　　國內的咖啡豆都是進口的嗎？</div>
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	　　答：我國主要種植咖啡的地區在雲南、海南。除此之外的大部分咖啡豆，都是進口的。</div>
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	　　9</div>
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	　　咖啡新手入門，選擇手搖磨還是電動磨？</div>
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	　　關於手搖研磨相對不均勻，主要是因爲磨盤的設計問題，絕大部分手搖磨使用的是錐形磨刀，此刀的特點就是快速但不均勻，相對均勻的磨刀爲平行磨刀，但平行磨刀還有一個特性是慢速，也就是說磨同樣克數的粉要多花3-5倍的時間，所以手搖基本不使用平行磨刀。平行磨刀，你可以聯想到農村磨麪粉的石磨，通過調整上下磨盤的間距來控制粉粗細，精度高，研磨均勻。大部分手搖磨爲錐形磨刀，通過子母磨盤的通道進行研磨，因磨刀上下部分的間距差異較大，研磨快速但精度低。手搖磨豆機因爲沒有刻度提示，所以要改變一個粗細度，比如從法壓更改爲虹吸壺的粗細，就需要摸索着調整，浪費一些時間和豆子。入門的手磨價格很便宜，小編建議如果還不確定會喜歡上咖啡，只是入門試試看的話就先不要投入太多，喜歡上了可以再升級。所以說，入門的手搖磨豆機，不要買太貴的即可，個人覺得百元左右的就可以，銀子多的朋友可以忽略價格這個部分，但再高端的也是以錐刀爲主，均勻度提高並不明顯。</div>
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	　　10</div>
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	　　爲什麼咖啡偏酸？爲什麼咖啡偏苦？</div>
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	　　答：咖啡的酸、苦，跟烘焙有很大關係。簡單來說，烘焙越淺越酸，烘焙越深越苦。同一種咖啡，不同烘焙的人，想表達的東西不同，烘焙度不同，導致有的偏酸，有的偏苦。但並不是所有的咖啡都適合淺或者深烘焙，一般都會有個大概的烘焙區間，只要落在這個區間內，味道都會不錯。比如說耶佳雪菲這種咖啡，從一爆結束至二爆前停止烘焙，都會有不錯的口感，只是看你喜好了，但是很少有人把它烘焙到二爆密集。曼特寧就相反，大部分人都習慣把它烘焙到二爆開始至二爆結束的程度。</div>
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	　　11</div>
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	　　爲什麼咖啡不香？</div>
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	　　答：咖啡不是芝麻，也不是香油，更不是香精。實際上天然咖啡散發的香氣，並沒有你想象的那麼濃郁。咖啡的香氣，只是衡量咖啡好壞的指標之一。不同咖啡的香氣確實不同，有的要強烈些，有的弱一些。不同烘焙度下，咖啡所表現出來的香味也不同。深度烘焙的豆，可能會讓你感覺香氣足一些。但是仔細體會淺烘焙咖啡所散發的清新香氣，也很美妙。淺烘焙的咖啡，沒磨粉沖泡前，香氣可能會比較弱，一旦磨成粉，用熱水沖泡後，香氣會被&ldquo;煥發&rdquo;出來。很多新手以前買的是那種深度烘焙的商業豆，打開包裝，可能會有一些&ldquo;濃郁的味道&rdquo;，但那並不一定是好咖啡所應有的香氣。</div>
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	　　12</div>
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	　　爲什麼買到的咖啡豆大小不同？均勻度不佳？</div>
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	　　答：其一，咖啡豆大小不同，烘焙的時候受熱不一樣，均勻度肯定就不佳；其二，有些咖啡豆是日曬處理的，裏面混有成熟度不同的豆子，烘焙出來的咖啡均勻度也不好；其三，有些國家豆子出口分級，並不是按照豆子大小分級，也就是沒有經過篩網過濾，所以豆子本身大小就不均勻；其四，有些莊園混合種植不同品種的咖啡，混合在一起後，即便經過篩網過濾，因爲品種不一樣，受熱程度會有差別，也會導致烘焙後均勻度不佳。</div>
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	　　綜上所述，有些咖啡豆大小不同，均勻度不佳，並不是我們可以掌控的，有些反而是某種咖啡的特點，比如耶佳雪菲、哈拉爾等咖啡，在淺烘焙度下，尤爲明顯。像是肯尼亞、哥倫比亞等咖啡，通常大小、均勻度會很好。但也有例外，像曼特寧的豆子，雖然生豆品相也稍差，但是口感卻很好。所以，新手要多多積累經驗，才能真正分辨出到底什麼豆子該是什麼樣才靠譜。如果你懶得去研究，那就不要過於糾結豆子的品相，畢竟最終咖啡是喝的，不是看的。還有意式拼配豆，裏面有不同烘焙度的豆子混合而成，大小、均勻度也會有差異。另外，你的豆子大小可以不一樣，均勻度可以不佳，但是裏面不應該有石頭、樹枝之類的異物或者大量的殘缺豆。</div>
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	　　13</div>
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	　　我買到熟的咖啡該怎麼保存？</div>
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	　　答：如果短時間內喝不完，可以密封好，陰涼處即可，不需要放冰箱，每次喝的時候，取出來適量即可。</div>
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	　　14</div>
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	　　咖啡豆的保質期是多長時間？</div>
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	　　答：咖啡豆密封好，放幾個月是喝不死人的，主要是隨着時間的推移，豆子的味道越來越差。建議大家的豆子，保存好的情況下，3個月內消滅掉。1個月內喝完更好。</div>
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	　　15</div>
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	　　到手的豆子需要&ldquo;養&rdquo;嗎？</div>
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	　　答：其實咖啡豆剛烘焙好就可以喝，只是隨着時間的推移，豆子的味道會發生變化，總體來說，第7天會達到峯值，然後越來越趨於&ldquo;平淡&rdquo;，刺激的味道會被時間磨平。我建議想喝到風味比較好的口感，還是需要養一下豆，然後在一個月不同時間內喝，感受豆子味道的變化，也是一件很有趣的事情。</div>
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	　　16</div>
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	　　手衝，虹吸壺，法壓壺，愛樂壓、摩卡壺等粉要磨多粗？</div>
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	　　答：這個用語言描述並不直觀，而且很多人聽後還是弄不懂。</div>
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	　　* 粗磨：大小如粗白糖，適合濾壓式咖啡。</div>
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	　　* 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。</div>
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	　　* 細磨：大小如細砂糖，適合蒸餾式咖啡壺，電動咖啡壺、摩卡壺。</div>
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	　　* 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。</div>
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	　　17</div>
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	　　請問水、粉的比例是多少？</div>
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	　　答：這個也沒有標準答案，每個人對濃度的喜好不同，水粉的比例就不一樣。但是有個大概的比例可供參考，比如10克咖啡粉，衝煮出150~160ml咖啡，如果按照這個比例做出來的咖啡你覺得淡，那就多放點兒粉或者少放點兒水。這是隻是個簡單的調整方法，影響咖啡濃淡的因素，還有粉的粗細、水溫、衝煮時間等等，這些好得靠各位慢慢去體會。</div>
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	　　18</div>
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	　　有不酸、不苦，且香醇的咖啡嗎？</div>
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	　　答：上面已經提到，咖啡淺烘焙偏酸，深度烘焙偏苦，那麼中度烘焙有沒有可能既不酸也不苦呢？到目前爲止我是沒烘焙出來過這樣的咖啡。其實酸苦是組成咖啡基本味道之一，如果沒有了這兩種味道，咖啡就會少了些什麼。</div>
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	　　19</div>
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	　　咖啡出油了，好還是不好？</div>
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	　　答：通常情況下，深度烘焙的咖啡會有出油現象，即便是剛出鍋的豆子沒有出油，幾天後，豆子可能開始出油，這個屬於正常現象。對於出油的豆子，要注意保存並儘快食用。</div>
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	　　20</div>
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	　　怎麼分辨咖啡豆的好壞？</div>
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	　　答：簡單的三個字概括就是&ldquo;聞、看、剝&rdquo;。將咖啡豆靠近鼻子，深深的聞一下看看有木有聞到咖啡豆的香氣，如果有，代表咖啡豆夠新鮮。如果香氣小或者沒有，甚至有油膩的味道，這種咖啡豆趕緊扔垃圾桶去吧。仔細觀察你的咖啡豆，確定咖啡豆的產地及品種，也確定一下咖啡豆烘焙的是否均勻;拿一顆咖啡豆，剝了它的衣服！！如果咖啡豆新鮮的話，撥開是鬆鬆的，還有脆脆的聲音哦。若是咖啡豆不新鮮，很費力才能撥開一顆豆子。</div>
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	　　21</div>
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	　　最適合沖泡咖啡的水溫是？</div>
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	　　答：常看到不少人會直接將沸騰煮好的開水拿去沖泡咖啡，其實這樣的水並不太適合，煮出來的咖啡口感也會過苦，不易入口。真正適合煮咖啡的水溫約在攝氏85度到92度，若太低的水溫煮出來味道偏酸，相反的，溫度太高就會偏苦，因爲溫度較高的水，咖啡粉萃取物較多，雖然一般會認爲萃取物越多，味道越濃，但其實並非是最佳口感，有可能會有雜味溶入其中。</div>
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	　　22</div>
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	　　煮咖啡時，水跟咖啡粉的比例該如何？</div>
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	　　</div>
<div>
	　　答：這幾年來手衝咖啡越來越流行，仍有些人還不太瞭解沖泡時咖啡粉與水的比例，或是自己還在摸索調整。事實上，最佳的粉水比例是1：13-1:15，也就是10公克的咖啡粉，建議用130cc-150cc的水，所萃取出來的咖啡味道最剛好。不過有些人，會使用一種方法，讓咖啡的味道更有層次，例如今天使用20公克的咖啡粉，但只用280cc的水去沖泡，最後再倒入20cc的白開水，由於經過咖啡粉的水只有280cc，因此照道理來說，這杯咖啡口感會較濃郁，但在另外倒入20cc的白開水調合後，可拉開原本濃郁的味道，讓口感更加層次。至於義式濃縮咖啡的粉水比例又跟手衝咖啡不同，我們常聽到的Espresso，其實還會搭配三種術語Single、Double、Ristretto，這些都是代表咖啡不同比例濃度，常見的Single大約是9公克的咖啡粉會衝出30cc的咖啡；Double則是18公克咖啡粉衝出60cc咖啡，至於Ristretto大約是14~16公克衝出30cc的咖啡，味道跟相氣會比Single來的厚。</div>
<div>
	　　</div>
<div>
	　　23</div>
<div>
	　　</div>
<div>
	　　濾紙會影響咖啡的味道嗎？</div>
<div>
	　　</div>
<div>
	　　答：會。濾紙也是有分不同等級，品質較差的濾紙，有時候會將紙漿的味道溶入咖啡裏，因此建議可以先將濾紙用熱水燙過，這樣就能避免紙味。其實目前市面上濾紙的種類也相當多，材質有分成麻、竹子纖維、棉、還有等級很高的日本和紙等；濾紙的纖維長度，會影響味道，有些較厚的濾紙還可以修正咖啡味道，例如美國Chemex濾紙，因爲厚度夠可濾掉大多雜質，口感上可能會比使用其他濾紙來的佳。如果今天購買到的豆子不太理想，多少可以用濾紙來改變味道，如果本身咖啡豆不錯，用一般的濾紙即可。</div>
<div>
	　　</div>
<div>
	　　24</div>
<div>
	　　</div>
<div>
	　　法國壓的咖啡與濾紙咖啡口感有何不同？</div>
<div>
	　　</div>
<div>
	　　答：用濾紙的手衝咖啡，因爲會吸收掉油脂，喝起來較明亮清澈；相反的使用法國壓的咖啡，萃取出的咖啡保留豐富油脂，隱隱約約可見到浮出的油花，因此味道會厚實一點，但也因爲壺內的孔徑太大，喝起來粉味也較重。另外市面上還有一種類似法國壓概念的器具，叫做愛樂壓，因爲孔徑較小、殘粉量也較低，又能喝到口感飽滿的咖啡，也受到不少人喜愛。</div>
<div>
	　　</div>
<div>
	　　25</div>
<div>
	　　</div>
<div>
	　　如何避免沖泡出雜味的咖啡？</div>
<div>
	　　</div>
<div>
	　　答：尾段5g-10g咖啡液體有教多的雜味，銀皮也有澀味，還有，瑕疵豆也有雜味，不好的水源有雜味，研磨不均勻也有雜味....</div>
<div>
	　　</div>
<div>
	　　26</div>
<div>
	　　</div>
<div>
	　　手動打奶器打出來的牛奶可否用來拉花?</div>
<div>
	　　</div>
<div>
	　　答案是肯定的。我們先看espresso的簡單解構，espresso具備兩個最基本的特徵，即上層是一層像咖啡色的泡沫，下面是黑色的咖啡液。這樣的咖啡就可以用來製作拉花咖啡。那我們只要在咖啡杯中注入30ml左右的黑咖啡，再用打出來的奶泡，先倒進去一點點，然後用匙攪勻了，表面的白奶泡就變成了&ldquo;有咖啡顏色的泡沫&rdquo;了，而且它是浮在黑咖啡上面的。接下來，我們就可以用奶泡進行拉花了，我試過N次，呵，效果不錯。不過用這樣的液體制作的拉花咖啡，咖啡味兒太淡，拉層次感強的花有侷限性，所以只能嘗試，不提倡推廣。當然，時不時用此方法練練手也是不錯的。</div>
<div>
	　　</div>
<div>
	　　　27</div>
<div>
	　　</div>
<div>
	　　爲什麼打的奶泡不融合? 融合度的高低主要取決於以下兩點：</div>
<div>
	　　</div>
<div>
	　　1、蒸汽杆氣壓的大小。(蒸汽杆氣壓的大小會使得奶泡在打發過程中形成不同程度的翻滾，氣壓越大，融合度越高。)</div>
<div>
	　　</div>
<div>
	　　2、奶泡的細膩程度。(打發出的奶泡越細膩，則單個奶泡中所含空氣越少，密度高，浮力小;打發出的奶泡越粗糙，則單個奶泡中所含空氣越多，密度低，浮力大。如打發出的奶泡較爲粗糙，奶泡會快速浮於牛奶表面，融合度較低;如打發出的奶泡較爲細膩，奶泡浮於牛奶表面的速度會緩慢，融合度較高。)</div>
<div>
	　　</div>
<div>
	　　28</div>
<div>
	　　</div>
<div>
	　　怎麼樣才能把牛奶混合的好呢?</div>
<div>
	　　</div>
<div>
	　　就是牛奶和奶泡,怎麼樣才能把它混合好,拉花時,一倒下去不全白的?溫度...溫度很重要。在你打奶沫的時候，把你空着的手放到拉花杯上以感受牛奶的溫度, 在你感覺到很燙 手已經不能繼續放在拉花缸上的時候差不多就好了~ 再繼續打的話，會使奶沫過硬。硬奶沫看起來很僵硬，當你把奶沫倒進咖啡時它和咖啡不會混在一起，而是象蓬鬆的打過的奶油一樣堆積在你的咖啡上面。如果打得時間再長一點的話，它會分層，90%是流動的牛奶，以及一個浮在上面的厚厚的硬奶沫蓋子。當你倒到咖啡裏時，牛奶會從拉花杯中先流出來...所以要想牛奶和奶沫混合得好~溫度是關鍵。奶泡打好後時間不能放的太長，不然也會分層。</div>
<div>
	　　</div>
<div>
	　　29</div>
<div>
	　　</div>
<div>
	　　如何才能打出多又質地細緻的奶泡?</div>
<div>
	　　</div>
<div>
	　　關於如何打好一份好的奶泡，在此提供一個傻瓜奶泡法，就是鋼杯內倒入一半的牛奶，讓蒸氣管與牛奶垂直於正中央或是鋼杯緣，然後讓蒸氣頭剛好接觸牛奶表面，然後就打開蒸氣至1/2處，不要移動鋼杯，在牛奶到達50度時慢慢關閉，於60度時剛好關閉，最後溫度會到達66度，如此就可以打出一杯好奶泡 。</div>
<div>
	　　</div>
<div>
	　　30</div>
<div>
	　　</div>
<div>
	　　打奶泡要用哪種機型的意式機?</div>
<div>
	　　</div>
<div>
	　　一般機器三,四,五孔的蒸汽頭都是有的,只要稍加熟悉都是加以打出好奶泡來的。不過機器的，出蒸汽量，出蒸汽乾溼程度，氣孔的大小，對打奶還是有影響的。</div>
<div>
	　　</div>
<div>
	　　31</div>
<div>
	　　</div>
<div>
	　　爲什麼要用水練習打奶泡?</div>
<div>
	　　</div>
<div>
	　　一是大家也知道，水是透明的，可以讓你更加清楚的看到漩渦是如何形成的。二是能更好的掌握孔數不一奶泡的打法！三是初學要切記，在你未能把奶泡打得綢稀狀時要使用溫度計，溫度不能更好的掌握那麼你所做的咖啡是不穩定的，可能你十次中，有一兩次打出奶泡，但那可不是穩定的品質。</div>
<div>
	　　</div>
<div>
	　　32</div>
<div>
	　　</div>
<div>
	　　蒸汽打奶與用手工打奶的區別？</div>
<div>
	　　</div>
<div>
	　　首先手打的奶泡根本無法跟機器的蒸汽相比。蒸汽的細膩度使其打的奶泡很細膩、綿滑，蒸汽的輻射面廣，打出來的奶泡會比較均勻，混合得比較好。手打主要通過濾網的小孔擠壓，打出來的奶泡就是比較粗一些。</div>
'

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'1497342467'

'1497342680'

'【你不懂咖啡】咖啡新手問答彙總，必須收藏！_咖啡知識_中國咖啡網'

'不懂,咖啡,新手,問答,彙總,必須,收藏'

'專業咖啡師交流 請關注咖啡工房(微信公衆號cafe_style ) 要成爲一名咖啡達人，首先要了解一些基本知識，以下是咖啡新手在學習的過程中經常出現的疑問，現爲大家總結整理一下： 【問題集合】： 1 我是新手，適合喝什麼樣的咖啡？ 答：咖啡的口感是不分適合新'

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