作者:未知 來源:咖啡豆: 咖啡知識 > 咖啡器具 > 2025-04-03 21:54:17
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所謂咖啡烘焙,其實就是把咖啡果的生的種子炒熟,因此烘焙的方式是多種多樣的,只不過有的效果好一些,有的效果差一些,有的適合淺度烘焙的,有的適合深度烘焙的,比如很多人都應該知道,咖啡的發源地埃塞俄比亞當地人就是用鐵鍋像炒菜一樣炒咖啡豆,那還不是一樣天天喝,因此,如果只是爲了隨便喝一喝,那就千萬不要過分地認爲咖啡烘焙是多高大上的事兒。(因此,介紹完了今天的主角烘焙機,我還打算談談家庭廉價的烘焙方式。)
當然,現代的精品咖啡所追求的是特別細微的香氣、酸質、醇厚度、乾淨度等,再加上爲了工業化生產的可控,這才誕生了現代的、精度更高、熱效力更好的烘焙機。之前的烘焙機多以大公斤級的烘焙機爲主,比如Probat這一歷史悠久的品牌,四五十年前的30公斤級烘焙機,可能現在仍然在服役。而隨着精品咖啡的發展壯大,適應小咖啡館、小型咖啡工廠、咖啡實驗室甚至家庭使用的咖啡烘焙機也逐漸多了起來。本文的主角Fuji Royal Coffee Discovery 200烘焙機就是這樣一臺性能優異、體積小巧、做工細緻的小型烘焙機。以下爲了稱呼簡便,簡稱這臺機器爲小富士。同樣的廠家還有一款鬼齒磨豆機,也通常被稱爲小富士,不過在這篇文章中,大家顯然不會混淆。
咖啡烘焙是咖啡行業的深水區,對於一個精品咖啡的咖啡師來說,如果不會烘焙或者不瞭解烘焙,就彷彿在一個面積很有限的小紙片上畫畫,而如果一個從業者能夠從烘焙到萃取,甚至到更上游的種植和生豆處理上都有足夠的瞭解,那就彷彿打通了任督二脈,因此對於咖啡感興趣的朋友,即便自己不親手烘焙,如果想進階,瞭解基本烘焙知識還是必要的。或者換一句話講,從萃取到烘焙,就彷彿從單維度跳到了二維世界,當你足夠了解了生豆和烘焙,再去和只瞭解萃取甚至只會拉花的人聊天,就會發現已經輕輕鬆鬆完成了超越(當然,我們不是爲了互相爭強鬥勝)。所以,這一段,因爲以上的原因,也爲了大家能看懂下面的內容,我想簡要介紹一下烘焙的基本知識,做拋磚引玉之用。而且,烘焙是一個見仁見智的事情,我說的肯定很多人不同意,還請大家不吝賜教。
下面要講的是烘焙最淺顯的概念,已經懂了的朋友不要笑話我,略過不看就是。
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最開始說了,我們喝的咖啡豆都是生豆經過熱處理之後的產物,而咖啡生豆其實是咖啡果的種子,就好像山楂核兒或者櫻桃核兒一樣,是硬的。在咖啡生豆的原產地,採摘的咖啡果經過水洗、日曬、半日曬(蜜處理)、隔絕氧氣發酵等等多種處理發酵方式後,再經過脫殼,初步脫水後,便是供烘焙的咖啡生豆了。這個時候的咖啡生豆,通常含有10%左右的水分。生豆烘焙就是加熱生豆、水分逐步被脫去、咖啡豆組織受熱膨脹併發生一系列物理化學反應的一個連續過程。個人認爲咖啡烘焙,有兩點特別的關鍵,一是脫水,二是傳熱。
咖啡生豆
咖啡豆受熱纔會熟,熱量的傳遞主要有三種方式:傳導、對流、輻射。反映在咖啡烘焙中主要分爲接觸傳熱和熱風傳熱,輻射傳熱比較少,不過有的現代的烘焙機已經在使用了,這個稍後再說。所謂接觸傳熱的意思就是咖啡豆子在和烘焙機滾燙的容器壁接觸的過程中吸收熱量,以及咖啡豆之間接觸互相傳遞熱量,而熱風傳熱主要是指熱空氣把熱量源源不斷地傳遞給咖啡豆。在這裏很多烘焙師以及烘焙教材都會把熱風傳熱描述成對流傳熱,我個人認爲是不對的,所謂對流傳熱,是指一個空間內,熱量通過介質從熱源傳導到整個空間,而熱風給咖啡豆傳熱的主要原理是熱空氣包裹咖啡豆,從而把熱量從咖啡豆表傳遞到豆芯,因此我覺得這和接觸傳熱本質上是一類。通常來說,熱風傳熱對豆子的加溫效率更高,就是說可以用更短的時間把豆子烘的更加通透,主要的原因是接觸傳熱的微觀實質是咖啡豆和別的咖啡豆或滾筒壁的點接觸傳熱,而熱風傳熱是整個豆表都被包裹,因此效率會更高。現代烘焙機,大部分都是熱風和接觸傳熱共存的傳熱方式,很多好的烘焙機標稱熱風的傳熱比例可以達到90%,但我估計實際到不了那麼高。熱風傳熱固然好,但是熱風傳熱不容易控制,機器成本高,通常醇厚度也會比接觸熱比例高的烘焙機差一些,但是控制好了,肯定還是熱風比例高的機器效果會更好一些,而很多小型烘焙機最大的問題也是出在熱風效力上。
宏觀上,熱量是從烘焙機傳遞到咖啡豆,微觀上,半直火半熱風的機器(就是接觸熱和熱風傳熱相結合的機器,也是現在最主流的機器)中,單個咖啡豆的熱量是從豆表傳遞到豆芯的,如果豆芯沒有足夠受熱,就會造成豆子夾生,有青澀、木頭等味道,這便是烘焙瑕疵了。豆芯溫度的提升標誌着豆芯受熱的程度,而豆芯溫度提升的速度和兩個東西有關,一個是豆表和豆芯的溫度差,顯然溫度差越大,豆芯溫度提升越快(注意這是建立在熱量從豆表傳遞到豆芯的前提下,輻射熱直接加熱豆芯,不在此討論範圍內),另一個是作爲熱量傳遞介質的水(通說認爲水有傳熱作用,當然專業的烘焙課會把水分爲結合水和遊離水,這裏就不展開說了)越多,豆芯溫度提升越快。
烘焙過程中豆表與豆芯溫度差的變化
說到這裏,剛纔的兩個關鍵之所以是關鍵的原因應該已經很清楚了。隨着溫度的提升,豆子的水分在逐步失去,而豆芯受熱需要這些水,但是我們又不能保留過多的水,脫水過少仍然會造成一系列口感上的問題。因此,如何能夠在豆表豆芯溫度差逐步所小的過程中,讓豆芯溫度趕上豆表溫度的時候,脫水程度剛剛好,便成爲咖啡烘焙主要要解決的問題。在精品咖啡領域,烘焙結束後保留剛剛好的水分還有一個重要的意義,那就是那些水分很大程度上決定着我們想要的那些花果香是否能夠出現(注意不是留下的水等於花果香,而是之前在脫水過程中蒸發掉和化學反應消耗的那些水決定了花果香),換句話講精品咖啡講究的原產地風味和脫水程度有很大關係(這裏是簡要講的,其實和風味有關係的因素很多,比如過深的烘焙也會消耗已經生成的風味,而這裏抓的是脫水和受熱這一烘焙核心)。
現在,之前沒有烘焙基礎的朋友應該已經明白了,我們要做的就是,通過控制咖啡烘焙機傳遞給咖啡豆的接觸熱和熱風熱,讓咖啡豆在一定時間內,完成恰到好處脫水、受熱並膨脹變熟。
一般來說,咖啡生豆的烘焙會經過幾個連續變化的過程:生豆從淺綠色逐步變軟,然後變白,然後變黃,然後變淺褐色,然後像爆米花一樣,咖啡豆內部的水分從咖啡豆內膨脹而出,咖啡豆發生爆裂,這被稱爲第一次爆裂,簡稱一爆,一爆過後,如果豆子還在繼續受熱,豆子會經歷一定的休眠期,直到其吸收足夠的熱量使得咖啡豆內部纖維發生崩塌,聽上去又想一次爆裂,簡稱二爆。而第一次和第二次爆裂籠統起來都包括初爆、爆裂密集、爆裂結束三個階段。因此,總的來說,咖啡豆烘焙過程就是:變軟、變白、變黃、變褐、一爆開始、一爆密集、一爆結束、安靜期、二爆開始、二爆密集、二爆結束、完全碳化。不同國家、不同烘焙風格的人,對烘焙程度的定義是不同的,北歐人說二爆開始是深烘焙,而日本人會覺得是淺烘焙。因此,更好的方式就是用上面的烘焙階段來定義烘焙度(當然,升溫速率不同,即便都是一樣的階段,烘焙度和口感什麼的也是不同的,這裏大家別較真,明白我的意思就行了)。通常來說,一爆結束的烘焙度,我們叫做City(城市烘焙),一爆密集快結束但是還沒到一爆結束的烘焙度,我們稱爲City-,而一爆二爆之間的安靜期的烘焙度我們稱爲City+到Full City,而二爆開始之後的烘焙度,通常稱爲Full City+到French Roast或Italien Roast。當然更加科學的定義烘焙度的方式是用豆和粉的顏色,但是那須要儀器,我們暫時就不深講了。
(關於烘焙度和名稱可以看甜瑪麗的這個說明 )
對於一臺典型半直火半熱風咖啡烘焙機來說,操控的地方通常爲火力和風門,火力是指滾筒下面的加熱部分加熱的程度,風門是指從滾筒內部往外排除廢氣的程度。如果是燃燒天然氣或液化石油氣的機器,燃氣壓力就代表火力,風門的刻度就代表排風的程度。一方面,風門的作用是排出咖啡烘焙過程中的水氣和煙塵,如果沒有排氣,那混合着煙燻和水氣的咖啡味道可想而知,而如果沒有排氣,還會造成爐子裏熱風不循環,同樣造成熱效力不足,如果排氣太多了,隨着廢氣排出的還有熱量,大量的熱跑了,熱效力還是不足。還有一點就是,熱風的來源是室溫空氣經過滾筒下方的火得到的,如果風門太大會造成進風風力太大,那麼進入滾筒內的熱風溫度會不足,同樣熱效力差。而如果這時你覺得熱風溫度不夠,想加大火力,那麼會面臨火力太大造成滾筒爐壁過熱(特別是單層爐壁的滾筒),接觸熱比例大增的問題,豆子特別快達到一爆,豆表還被燒焦,豆芯卻不熟。所以大家可以看出,咖啡烘焙就是一個找恰當的過程,過猶不及,而隨着豆子升溫的過程,每個階段的恰當風火比例都不同,這便是咖啡烘焙的核心。
半直火半熱風咖啡烘焙機示意圖
爲了控制咖啡烘焙,烘焙機都有測溫點,通常測量滾筒內豆子的溫度(其實是豆堆和爐內熱空氣的混合溫度)以及排風溫度(有的也有測進風溫度的),傳統的烘焙師都用筆記錄每分鐘甚至每三十秒咖啡豆的溫度,同時算出升溫速度,從而控制烘焙的節奏,而現在這一工作通常被電腦自動記錄取代,軟件會把不停地測量溫度並繪製在直角座標繫上,這便是咖啡烘焙曲線了。
以上,是咖啡烘焙的最粗淺的概念,雖然不難,講明白也還是一種挑戰,雖然淺顯,但也足以讓沒接觸過烘焙的朋友看明白下面的內容了。
我認爲小富士這臺烘焙機優點很突出,缺點其實並不明顯,因此這次我的標題是「特點」而非「優點」或「缺點」。小富士這臺機器最突出的特點就是熱效率高。對於一臺小型烘焙機來說,熱風是最難解決的問題。比如我如果是一個小型咖啡烘焙機的設計者,我會面臨很多問題,我能想到的不完全舉例如下:相對於超小型的鍋爐,如何設計排氣風扇的排氣量,使得其能夠照顧到不同咖啡烘焙量的不同烘焙度,不會跑過多熱量也不會熱風循環不夠造成效力不足;如何設計火力和火排,使得單層鍋爐內壁不至於過熱,同時提供足夠的熱量給熱風;如何選擇鍋爐的材料,使得其熱效率足夠高;如何設計鍋爐內部的扇頁,使得咖啡豆在內鍋裏的三維路徑均一穩定。別看以上幾個問題都只涉及了火、鍋和風幾個部件,但這其實是一臺烘焙機的核心。
我發現小富士的解決方案是這樣的:
1. 內鍋採用的是無軸內鍋,就是說內鍋裏沒有一根橫軸連接兩端的軸承,這樣一是豆子在內鍋的運動受到較少的阻礙,二是熱風的流通更加通暢,熱效力更高,這樣就可以不用火力太大,仍然產生很好的熱風效應。
2. 火排離內鍋的高度較高,就是說火苗離內鍋的外壁距離比較遠,這樣就使得接觸熱的比例降低,熱風加熱的比例升高,緩解了單層內鍋接觸熱比例過高的問題。
3. 風扇風力比較小,這應該是經過工程師測算的。要知道很多國產烘焙機最大的問題是,相對內鍋和火力的大小,排風太大了,這樣過大的風門會嚴重影響熱風效力,所謂大風大火,風溫上不去,談何熱風加熱。
以上這些加上經過特殊設計的內鍋(據說,小富士內鍋用過一段時間後兩端會發藍,這是熱效力高的表現,具體爲什麼我也不清楚),實際使用小富士的感受就是,只要不追求極端的烘焙節奏(比如特別快或特別慢的烘焙),完全不用擔心烘不熟。小富士的風門一共有5格,1是最小,5是最大,我的體驗是,咖啡轉黃過後,如果火力不變甚至火力稍微調小一點,即便突然把風由3調到5(注意5是最大風門了),豆子的升溫速度會非常明顯地不降反升相當長一段時間,個人覺得這是熱風效力好的標誌,因爲豆子轉黃過後由於水分流失一部分了,是不那麼容易加熱的。
風門1-5
操作上,小富士的火力調節旋鈕非常的舒服,阻尼恰到好處,可以很精確方便地調節到你想要的刻度,不容易有誤差,相對HB的烘焙機是通過調大操作旋鈕旋轉一圈對應的氣閥開合程度從而達到精確控制的,而韓國的泰煥就特別不好用,不注意就會調過了。而5格的風門雖然不像很多烘焙機那樣可以精確調節,但是由於其熱風效力好,烘焙機也比較小,風門其實通常不用太頻繁地動,5格也夠用了。
火力調節很好用
另外,小富士這個機器內鍋的熱容量不大,實際使用中熱機和冷卻很快,可以顯著減少每一鍋間隔的時間。很多內鍋熱容量小的機器,熱效力都不高(因爲須要不斷對抗內鍋的失溫),但是這在小富士這臺烘焙機上我並沒有注意到,這也是我現在還沒想明白的一個事。
小富士也有兩個我覺得不足的地方,一是沒有外接輸出曲線,官方可以配,但是要多加一萬多人民幣,而且還只能用官方的軟件,那個軟件不好用。二是沒有排風溫度探針,雖然很多時候烘焙不用看排風溫度,但是我在調節風門有時候還是希望能做一個參考的,沒有風溫顯示還是有點美中不足。解決方法如下:拆開機器,在豆溫探針與顯示面板連接的地方並聯出一根採集線,接到輸出設備上,我的輸出設備是公認好用的BlueTherm Duo藍牙溫度計,可以和iPad藍牙連接,然後用Roastmaster採集曲線。排風溫度要想測量須要在機器上打孔,我還在猶豫要不要實施。
BlueTherm Duo
沒有風溫探針
只有豆溫顯示沒有風溫顯示
當然了,儘管這麼小的一臺機器,近5萬左右人民幣的售價足夠讓人咋舌了,但是和Probat這種熱風效力又高,又穩定可控的機器比起來肯定還是不足的,當然,那些機器沒有10萬以下的。但是,只要你烘焙技術到位,小富士也可以是終極選擇了,用我一個朋友的話講,可以滿足你對烘焙機的一切幻想。而我,也遠沒有將這臺機器發揮到極致,還在摸索之中。
最開始說了,烘焙咖啡豆的方式有很多,其實並不是非要昂貴的現代烘焙機,畢竟我們人類喝咖啡的歷史那麼多年,之前是不可能有這種機器的。
家裏能夠兼顧烘焙質量和低廉價格的烘焙方式可能大家都知道,那就是手網烘焙。我向大家保證,只要生豆質量夠好,烘焙技術到位,選擇的器具適當(都很便宜),烘焙方法得當,絕對絕對可以烘焙出媲美烘焙機水平的咖啡豆。我簡單根據經驗給出要點如下:不要開抽油煙機,用3000W以上的電爐(不要用天然氣竈或液化氣爐,會有味道且火力不穩定),電爐上扣一個上小下大的無底鐵鍋,和電爐接觸的地方要留出3釐米左右的空隙,這樣形成由下向上的熱風循環,電爐邊上豎起一個足夠長的尺子,用於標識手網和熱源的距離,以此控制火力,根據我上面講的熱量是從豆表傳到豆芯的原理,合理規劃烘焙節奏(我的經驗是一般的耶加雪啡6分鐘黃、9分鐘一爆,實際一定要根據生豆的軟硬、新舊、大小、處理方式進行調整),那麼一定可以烘焙出乾淨且風味驚豔的咖啡豆。具體的手網烘焙方式網上都有,我就不贅述了。對了,手網就三雪的就好,有一種大的一種小的,小的一次100g,大的(就是說田口護用的那款)150g。另外我還可以告訴大家一個竅門,烘焙咖啡豆以前,把它們平鋪一層放在微波爐裏高火一分鐘,然後再烘焙,效果特別好,具體爲什麼感興趣的留言裏可以問我。如果家裏有慢煮機,把生豆抽真空後慢煮一段時間再烘焙,效果也很好。
如果覺得這個太考驗技巧,也很麻煩,也可以試試用烤箱轉籠烘焙,但是如果想要效果好,要上下管同時加熱,開啓熱風,調節火力到適當的烘焙節奏,同時最好將轉籠的旋轉馬達換成快一些的。但是烤箱有個問題,就是發熱管溫度上去之後很難降下來,這就造成降火比較困難,這也是電力專業烘焙機的通病。
事實上,只要你不要求太驚豔的風味和精緻的口感,那麼新鮮咖啡豆的味道絕對會好過你之前喝的陳舊的豆子。從這個角度講,我其實是支持自己在家烘焙自己喝的、要求不太高的咖啡豆的,況且還能積累烘焙知識,何樂而不爲。當然,滿天飛舞的銀皮,可能要收拾一陣子。
前街咖啡已可在Tmall選購,60種來自世界各地咖啡豆,新鮮烘焙 24H發貨。
Tmall link:https://qianjieshipin.tmall.com
或直接在淘寶搜尋 「前街旗艦店」
2017-09-05 12:26:33 責任編輯:未知
常見的咖啡產區
非洲產區
埃塞俄比亞咖啡- 耶加雪菲咖啡- 西達摩咖啡- (耶加雪菲水洗和日曬)-
肯尼亞咖啡- 盧旺達咖啡- 坦桑尼亞咖啡-亞洲產區
美洲產區
中美洲產區
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content | '<p itemprop="description"> <span style="color: rgb(62, 62, 62); font-family: 微軟雅黑, 黑體, Arial; font-size: 14px;"><img alt="" src="/uploads/allimg/170905/3-1FZ512261L17.png" style="width: 493px; height: 298px;" /><br /> 專業咖啡師交流 請關注咖啡工房(微信公衆號cafe_style )</span><br /> <br /> <span style="font-size:16px;">所謂咖啡烘焙,其實就是把咖啡果的生的種子炒熟,因此烘焙的方式是多種多樣的,只不過有的效果好一些,有的效果差一些,有的適合淺度烘焙的,有的適合深度烘焙的,比如很多人都應該知道,咖啡的發源地埃塞俄比亞當地人就是用鐵鍋像炒菜一樣炒咖啡豆,那還不是一樣天天喝,因此,如果只是爲了隨便喝一喝,那就千萬不要過分地認爲咖啡烘焙是多高大上的事兒。(因此,介紹完了今天的主角烘焙機,我還打算談談家庭廉價的烘焙方式。)</span></p> <p itemprop="description"> <span style="font-size:16px;">當然,現代的精品咖啡所追求的是特別細微的香氣、酸質、醇厚度、乾淨度等,再加上爲了工業化生產的可控,這才誕生了現代的、精度更高、熱效力更好的烘焙機。之前的烘焙機多以大公斤級的烘焙機爲主,比如Probat這一歷史悠久的品牌,四五十年前的30公斤級烘焙機,可能現在仍然在服役。而隨着精品咖啡的發展壯大,適應小咖啡館、小型咖啡工廠、咖啡實驗室甚至家庭使用的咖啡烘焙機也逐漸多了起來。本文的主角Fuji Royal Coffee Discovery 200烘焙機就是這樣一臺性能優異、體積小巧、做工細緻的小型烘焙機。以下爲了稱呼簡便,簡稱這臺機器爲小富士。同樣的廠家還有一款鬼齒磨豆機,也通常被稱爲小富士,不過在這篇文章中,大家顯然不會混淆。</span></p> <p itemprop="description"> <span style="font-size:16px;"><img _size="98391" alt="咖啡設備簡評及咖啡製作交流 篇三:Fuji Royal Coffee Discovery 200 小富士 咖啡烘焙機" data-title="" src="/uploads/allimg/170905/3-1FZ512233J28.jpg" style="width: 600px; height: 593px;" title="" /></span></p> <h2 id="cl_0"> <span style="font-size:16px;">一、咖啡烘焙的基本知識</span></h2> <p itemprop="description"> <span style="font-size:16px;">咖啡烘焙是咖啡行業的深水區,對於一個精品咖啡的咖啡師來說,如果不會烘焙或者不瞭解烘焙,就彷彿在一個面積很有限的小紙片上畫畫,而如果一個從業者能夠從烘焙到萃取,甚至到更上游的種植和生豆處理上都有足夠的瞭解,那就彷彿打通了任督二脈,因此對於咖啡感興趣的朋友,即便自己不親手烘焙,如果想進階,瞭解基本烘焙知識還是必要的。或者換一句話講,從萃取到烘焙,就彷彿從單維度跳到了二維世界,當你足夠了解了生豆和烘焙,再去和只瞭解萃取甚至只會拉花的人聊天,就會發現已經輕輕鬆鬆完成了超越(當然,我們不是爲了互相爭強鬥勝)。所以,這一段,因爲以上的原因,也爲了大家能看懂下面的內容,我想簡要介紹一下烘焙的基本知識,做拋磚引玉之用。而且,烘焙是一個見仁見智的事情,我說的肯定很多人不同意,還請大家不吝賜教。</span></p> <p itemprop="description"> <span style="font-size:16px;">下面要講的是烘焙最淺顯的概念,已經懂了的朋友不要笑話我,略過不看就是。</span></p> <p itemprop="description"> <span style="font-size:16px;">############################</span></p> <p itemprop="description"> <span style="font-size:16px;">最開始說了,我們喝的咖啡豆都是生豆經過熱處理之後的產物,而咖啡生豆其實是咖啡果的種子,就好像山楂核兒或者櫻桃核兒一樣,是硬的。在咖啡生豆的原產地,採摘的咖啡果經過水洗、日曬、半日曬(蜜處理)、隔絕氧氣發酵等等多種處理發酵方式後,再經過脫殼,初步脫水後,便是供烘焙的咖啡生豆了。這個時候的咖啡生豆,通常含有10%左右的水分。生豆烘焙就是加熱生豆、水分逐步被脫去、咖啡豆組織受熱膨脹併發生一系列物理化學反應的一個連續過程。個人認爲咖啡烘焙,有兩點特別的關鍵,一是脫水,二是傳熱。</span></p> <p itemprop="description"> <span style="font-size:16px;"><img _size="undefined" alt="咖啡生豆" data-title="" src="/uploads/allimg/170905/3-1FZ512234DE.jpg" style="width: 600px; height: 600px;" title="咖啡生豆" />咖啡生豆</span></p> <p itemprop="description"> <span style="font-size:16px;">咖啡豆受熱纔會熟,熱量的傳遞主要有三種方式:傳導、對流、輻射。反映在咖啡烘焙中主要分爲接觸傳熱和熱風傳熱,輻射傳熱比較少,不過有的現代的烘焙機已經在使用了,這個稍後再說。所謂接觸傳熱的意思就是咖啡豆子在和烘焙機滾燙的容器壁接觸的過程中吸收熱量,以及咖啡豆之間接觸互相傳遞熱量,而熱風傳熱主要是指熱空氣把熱量源源不斷地傳遞給咖啡豆。在這裏很多烘焙師以及烘焙教材都會把熱風傳熱描述成對流傳熱,我個人認爲是不對的,所謂對流傳熱,是指一個空間內,熱量通過介質從熱源傳導到整個空間,而熱風給咖啡豆傳熱的主要原理是熱空氣包裹咖啡豆,從而把熱量從咖啡豆表傳遞到豆芯,因此我覺得這和接觸傳熱本質上是一類。通常來說,熱風傳熱對豆子的加溫效率更高,就是說可以用更短的時間把豆子烘的更加通透,主要的原因是接觸傳熱的微觀實質是咖啡豆和別的咖啡豆或滾筒壁的點接觸傳熱,而熱風傳熱是整個豆表都被包裹,因此效率會更高。現代烘焙機,大部分都是熱風和接觸傳熱共存的傳熱方式,很多好的烘焙機標稱熱風的傳熱比例可以達到90%,但我估計實際到不了那麼高。熱風傳熱固然好,但是熱風傳熱不容易控制,機器成本高,通常醇厚度也會比接觸熱比例高的烘焙機差一些,但是控制好了,肯定還是熱風比例高的機器效果會更好一些,而很多小型烘焙機最大的問題也是出在熱風效力上。</span></p> <p itemprop="description"> <span style="font-size:16px;">宏觀上,熱量是從烘焙機傳遞到咖啡豆,微觀上,半直火半熱風的機器(就是接觸熱和熱風傳熱相結合的機器,也是現在最主流的機器)中,單個咖啡豆的熱量是從豆表傳遞到豆芯的,如果豆芯沒有足夠受熱,就會造成豆子夾生,有青澀、木頭等味道,這便是烘焙瑕疵了。豆芯溫度的提升標誌着豆芯受熱的程度,而豆芯溫度提升的速度和兩個東西有關,一個是豆表和豆芯的溫度差,顯然溫度差越大,豆芯溫度提升越快(注意這是建立在熱量從豆表傳遞到豆芯的前提下,輻射熱直接加熱豆芯,不在此討論範圍內),另一個是作爲熱量傳遞介質的水(通說認爲水有傳熱作用,當然專業的烘焙課會把水分爲結合水和遊離水,這裏就不展開說了)越多,豆芯溫度提升越快。</span></p> <p itemprop="description"> </p> <p itemprop="description"> <span style="font-size:16px;"><img _size="undefined" alt="烘焙過程中豆表與豆芯溫度差的變化" data-title="" src="/uploads/allimg/170905/3-1FZ5122411I8.png" style="width: 600px; height: 540px;" title="烘焙過程中豆表與豆芯溫度差的變化" />烘焙過程中豆表與豆芯溫度差的變化</span></p> <p itemprop="description"> <span style="font-size:16px;">說到這裏,剛纔的兩個關鍵之所以是關鍵的原因應該已經很清楚了。隨着溫度的提升,豆子的水分在逐步失去,而豆芯受熱需要這些水,但是我們又不能保留過多的水,脫水過少仍然會造成一系列口感上的問題。因此,如何能夠在豆表豆芯溫度差逐步所小的過程中,讓豆芯溫度趕上豆表溫度的時候,脫水程度剛剛好,便成爲咖啡烘焙主要要解決的問題。在精品咖啡領域,烘焙結束後保留剛剛好的水分還有一個重要的意義,那就是那些水分很大程度上決定着我們想要的那些花果香是否能夠出現(注意不是留下的水等於花果香,而是之前在脫水過程中蒸發掉和化學反應消耗的那些水決定了花果香),換句話講精品咖啡講究的原產地風味和脫水程度有很大關係(這裏是簡要講的,其實和風味有關係的因素很多,比如過深的烘焙也會消耗已經生成的風味,而這裏抓的是脫水和受熱這一烘焙核心)。</span></p> <p itemprop="description"> <span style="font-size:16px;">現在,之前沒有烘焙基礎的朋友應該已經明白了,我們要做的就是,通過控制咖啡烘焙機傳遞給咖啡豆的接觸熱和熱風熱,讓咖啡豆在一定時間內,完成恰到好處脫水、受熱並膨脹變熟。</span></p> <p itemprop="description"> <span style="font-size:16px;">一般來說,咖啡生豆的烘焙會經過幾個連續變化的過程:生豆從淺綠色逐步變軟,然後變白,然後變黃,然後變淺褐色,然後像爆米花一樣,咖啡豆內部的水分從咖啡豆內膨脹而出,咖啡豆發生爆裂,這被稱爲第一次爆裂,簡稱一爆,一爆過後,如果豆子還在繼續受熱,豆子會經歷一定的休眠期,直到其吸收足夠的熱量使得咖啡豆內部纖維發生崩塌,聽上去又想一次爆裂,簡稱二爆。而第一次和第二次爆裂籠統起來都包括初爆、爆裂密集、爆裂結束三個階段。因此,總的來說,咖啡豆烘焙過程就是:變軟、變白、變黃、變褐、一爆開始、一爆密集、一爆結束、安靜期、二爆開始、二爆密集、二爆結束、完全碳化。不同國家、不同烘焙風格的人,對烘焙程度的定義是不同的,北歐人說二爆開始是深烘焙,而日本人會覺得是淺烘焙。因此,更好的方式就是用上面的烘焙階段來定義烘焙度(當然,升溫速率不同,即便都是一樣的階段,烘焙度和口感什麼的也是不同的,這裏大家別較真,明白我的意思就行了)。通常來說,一爆結束的烘焙度,我們叫做City(城市烘焙),一爆密集快結束但是還沒到一爆結束的烘焙度,我們稱爲City-,而一爆二爆之間的安靜期的烘焙度我們稱爲City+到Full City,而二爆開始之後的烘焙度,通常稱爲Full City+到French Roast或Italien Roast。當然更加科學的定義烘焙度的方式是用豆和粉的顏色,但是那須要儀器,我們暫時就不深講了。</span></p> <p itemprop="description"> <span style="font-size:16px;">(關於烘焙度和名稱可以看甜瑪麗的這個說明 )</span></p> <p itemprop="description"> </p> <p itemprop="description"> <span style="font-size:16px;"> </span></p> <p itemprop="description"> <span style="font-size:16px;">對於一臺典型半直火半熱風咖啡烘焙機來說,操控的地方通常爲火力和風門,火力是指滾筒下面的加熱部分加熱的程度,風門是指從滾筒內部往外排除廢氣的程度。如果是燃燒天然氣或液化石油氣的機器,燃氣壓力就代表火力,風門的刻度就代表排風的程度。一方面,風門的作用是排出咖啡烘焙過程中的水氣和煙塵,如果沒有排氣,那混合着煙燻和水氣的咖啡味道可想而知,而如果沒有排氣,還會造成爐子裏熱風不循環,同樣造成熱效力不足,如果排氣太多了,隨着廢氣排出的還有熱量,大量的熱跑了,熱效力還是不足。還有一點就是,熱風的來源是室溫空氣經過滾筒下方的火得到的,如果風門太大會造成進風風力太大,那麼進入滾筒內的熱風溫度會不足,同樣熱效力差。而如果這時你覺得熱風溫度不夠,想加大火力,那麼會面臨火力太大造成滾筒爐壁過熱(特別是單層爐壁的滾筒),接觸熱比例大增的問題,豆子特別快達到一爆,豆表還被燒焦,豆芯卻不熟。所以大家可以看出,咖啡烘焙就是一個找恰當的過程,過猶不及,而隨着豆子升溫的過程,每個階段的恰當風火比例都不同,這便是咖啡烘焙的核心。</span></p> <p itemprop="description"> <span style="font-size:16px;"><img _size="undefined" alt="半直火半熱風咖啡烘焙機示意圖" data-title="" src="/uploads/allimg/170905/3-1FZ512242IU.png" style="width: 600px; height: 470px;" title="半直火半熱風咖啡烘焙機示意圖" />半直火半熱風咖啡烘焙機示意圖</span></p> <p itemprop="description"> <span style="font-size:16px;">爲了控制咖啡烘焙,烘焙機都有測溫點,通常測量滾筒內豆子的溫度(其實是豆堆和爐內熱空氣的混合溫度)以及排風溫度(有的也有測進風溫度的),傳統的烘焙師都用筆記錄每分鐘甚至每三十秒咖啡豆的溫度,同時算出升溫速度,從而控制烘焙的節奏,而現在這一工作通常被電腦自動記錄取代,軟件會把不停地測量溫度並繪製在直角座標繫上,這便是咖啡烘焙曲線了。</span></p> <p itemprop="description"> <span style="font-size:16px;"><img _size="undefined" alt=" " data-title="" src="/uploads/allimg/170905/3-1FZ512243X96.png" style="width: 600px; height: 424px;" title=" " /> </span></p> <p itemprop="description"> <span style="font-size:16px;">以上,是咖啡烘焙的最粗淺的概念,雖然不難,講明白也還是一種挑戰,雖然淺顯,但也足以讓沒接觸過烘焙的朋友看明白下面的內容了。</span></p> <h2 id="cl_1"> <span style="font-size:16px;">二、小富士烘焙機的基本特點</span></h2> <p itemprop="description"> <span style="font-size:16px;">我認爲小富士這臺烘焙機優點很突出,缺點其實並不明顯,因此這次我的標題是「特點」而非「優點」或「缺點」。小富士這臺機器最突出的特點就是熱效率高。對於一臺小型烘焙機來說,熱風是最難解決的問題。比如我如果是一個小型咖啡烘焙機的設計者,我會面臨很多問題,我能想到的不完全舉例如下:相對於超小型的鍋爐,如何設計排氣風扇的排氣量,使得其能夠照顧到不同咖啡烘焙量的不同烘焙度,不會跑過多熱量也不會熱風循環不夠造成效力不足;如何設計火力和火排,使得單層鍋爐內壁不至於過熱,同時提供足夠的熱量給熱風;如何選擇鍋爐的材料,使得其熱效率足夠高;如何設計鍋爐內部的扇頁,使得咖啡豆在內鍋裏的三維路徑均一穩定。別看以上幾個問題都只涉及了火、鍋和風幾個部件,但這其實是一臺烘焙機的核心。</span></p> <p itemprop="description"> <span style="font-size:16px;"><img _size="2856646" alt="咖啡設備簡評及咖啡製作交流 篇三:Fuji Royal Coffee Discovery 200 小富士 咖啡烘焙機" data-title="" src="/uploads/allimg/170905/3-1FZ51224495D.jpg" style="width: 600px; height: 450px;" title="" /></span></p> <p itemprop="description"> <span style="font-size:16px;">我發現小富士的解決方案是這樣的:</span></p> <p itemprop="description"> <span style="font-size:16px;">1. 內鍋採用的是無軸內鍋,就是說內鍋裏沒有一根橫軸連接兩端的軸承,這樣一是豆子在內鍋的運動受到較少的阻礙,二是熱風的流通更加通暢,熱效力更高,這樣就可以不用火力太大,仍然產生很好的熱風效應。</span></p> <p itemprop="description"> <span style="font-size:16px;">2. 火排離內鍋的高度較高,就是說火苗離內鍋的外壁距離比較遠,這樣就使得接觸熱的比例降低,熱風加熱的比例升高,緩解了單層內鍋接觸熱比例過高的問題。</span></p> <p itemprop="description"> <span style="font-size:16px;">3. 風扇風力比較小,這應該是經過工程師測算的。要知道很多國產烘焙機最大的問題是,相對內鍋和火力的大小,排風太大了,這樣過大的風門會嚴重影響熱風效力,所謂大風大火,風溫上不去,談何熱風加熱。</span></p> <p itemprop="description"> <span style="font-size:16px;">以上這些加上經過特殊設計的內鍋(據說,小富士內鍋用過一段時間後兩端會發藍,這是熱效力高的表現,具體爲什麼我也不清楚),實際使用小富士的感受就是,只要不追求極端的烘焙節奏(比如特別快或特別慢的烘焙),完全不用擔心烘不熟。小富士的風門一共有5格,1是最小,5是最大,我的體驗是,咖啡轉黃過後,如果火力不變甚至火力稍微調小一點,即便突然把風由3調到5(注意5是最大風門了),豆子的升溫速度會非常明顯地不降反升相當長一段時間,個人覺得這是熱風效力好的標誌,因爲豆子轉黃過後由於水分流失一部分了,是不那麼容易加熱的。</span></p> <p itemprop="description"> <span style="font-size:16px;"><img _size="undefined" alt="風門1-5" data-title="" src="/uploads/allimg/170905/3-1FZ5122509555.jpg" style="width: 600px; height: 800px;" title="風門1-5" />風門1-5</span></p> <p itemprop="description"> <span style="font-size:16px;">操作上,小富士的火力調節旋鈕非常的舒服,阻尼恰到好處,可以很精確方便地調節到你想要的刻度,不容易有誤差,相對HB的烘焙機是通過調大操作旋鈕旋轉一圈對應的氣閥開合程度從而達到精確控制的,而韓國的泰煥就特別不好用,不注意就會調過了。而5格的風門雖然不像很多烘焙機那樣可以精確調節,但是由於其熱風效力好,烘焙機也比較小,風門其實通常不用太頻繁地動,5格也夠用了。</span></p> <p itemprop="description"> <span style="font-size:16px;"><img _size="undefined" alt="火力調節很好用" data-title="" src="/uploads/allimg/170905/3-1FZ512251V56.jpg" style="width: 600px; height: 800px;" title="火力調節很好用" />火力調節很好用</span></p> <p itemprop="description"> <span style="font-size:16px;">另外,小富士這個機器內鍋的熱容量不大,實際使用中熱機和冷卻很快,可以顯著減少每一鍋間隔的時間。很多內鍋熱容量小的機器,熱效力都不高(因爲須要不斷對抗內鍋的失溫),但是這在小富士這臺烘焙機上我並沒有注意到,這也是我現在還沒想明白的一個事。</span></p> <p itemprop="description"> <span style="font-size:16px;">小富士也有兩個我覺得不足的地方,一是沒有外接輸出曲線,官方可以配,但是要多加一萬多人民幣,而且還只能用官方的軟件,那個軟件不好用。二是沒有排風溫度探針,雖然很多時候烘焙不用看排風溫度,但是我在調節風門有時候還是希望能做一個參考的,沒有風溫顯示還是有點美中不足。解決方法如下:拆開機器,在豆溫探針與顯示面板連接的地方並聯出一根採集線,接到輸出設備上,我的輸出設備是公認好用的BlueTherm Duo藍牙溫度計,可以和iPad藍牙連接,然後用Roastmaster採集曲線。排風溫度要想測量須要在機器上打孔,我還在猶豫要不要實施。</span></p> <p itemprop="description"> <span style="font-size:16px;"><img _size="3126215" alt="BlueTherm Duo" data-title="" src="/uploads/allimg/170905/3-1FZ512252LY.jpg" style="width: 600px; height: 800px;" title="BlueTherm Duo" />BlueTherm Duo</span></p> <p itemprop="description"> <span style="font-size:16px;"><img _size="3433980" alt="沒有風溫探針" data-title="" src="/uploads/allimg/170905/3-1FZ5122535I5.jpg" style="width: 600px; height: 800px;" title="沒有風溫探針" />沒有風溫探針</span></p> <p itemprop="description"> <span style="font-size:16px;"><img _size="2485881" alt="只有豆溫顯示沒有風溫顯示" data-title="" src="/uploads/allimg/170905/3-1FZ5122543459.jpg" style="width: 600px; height: 800px;" title="只有豆溫顯示沒有風溫顯示" />只有豆溫顯示沒有風溫顯示</span></p> <p itemprop="description"> <span style="font-size:16px;">當然了,儘管這麼小的一臺機器,近5萬左右人民幣的售價足夠讓人咋舌了,但是和Probat這種熱風效力又高,又穩定可控的機器比起來肯定還是不足的,當然,那些機器沒有10萬以下的。但是,只要你烘焙技術到位,小富士也可以是終極選擇了,用我一個朋友的話講,可以滿足你對烘焙機的一切幻想。而我,也遠沒有將這臺機器發揮到極致,還在摸索之中。</span></p> <h2 id="cl_2"> <span style="font-size:16px;">三、關於家庭咖啡烘焙的其它建議</span></h2> <p itemprop="description"> <span style="font-size:16px;">最開始說了,烘焙咖啡豆的方式有很多,其實並不是非要昂貴的現代烘焙機,畢竟我們人類喝咖啡的歷史那麼多年,之前是不可能有這種機器的。</span></p> <p itemprop="description"> <span style="font-size:16px;">家裏能夠兼顧烘焙質量和低廉價格的烘焙方式可能大家都知道,那就是手網烘焙。我向大家保證,只要生豆質量夠好,烘焙技術到位,選擇的器具適當(都很便宜),烘焙方法得當,絕對絕對可以烘焙出媲美烘焙機水平的咖啡豆。我簡單根據經驗給出要點如下:不要開抽油煙機,用3000W以上的電爐(不要用天然氣竈或液化氣爐,會有味道且火力不穩定),電爐上扣一個上小下大的無底鐵鍋,和電爐接觸的地方要留出3釐米左右的空隙,這樣形成由下向上的熱風循環,電爐邊上豎起一個足夠長的尺子,用於標識手網和熱源的距離,以此控制火力,根據我上面講的熱量是從豆表傳到豆芯的原理,合理規劃烘焙節奏(我的經驗是一般的耶加雪啡6分鐘黃、9分鐘一爆,實際一定要根據生豆的軟硬、新舊、大小、處理方式進行調整),那麼一定可以烘焙出乾淨且風味驚豔的咖啡豆。具體的手網烘焙方式網上都有,我就不贅述了。對了,手網就三雪的就好,有一種大的一種小的,小的一次100g,大的(就是說田口護用的那款)150g。另外我還可以告訴大家一個竅門,烘焙咖啡豆以前,把它們平鋪一層放在微波爐裏高火一分鐘,然後再烘焙,效果特別好,具體爲什麼感興趣的留言裏可以問我。如果家裏有慢煮機,把生豆抽真空後慢煮一段時間再烘焙,效果也很好。</span></p> <p itemprop="description"> <span style="font-size:16px;">如果覺得這個太考驗技巧,也很麻煩,也可以試試用烤箱轉籠烘焙,但是如果想要效果好,要上下管同時加熱,開啓熱風,調節火力到適當的烘焙節奏,同時最好將轉籠的旋轉馬達換成快一些的。但是烤箱有個問題,就是發熱管溫度上去之後很難降下來,這就造成降火比較困難,這也是電力專業烘焙機的通病。</span></p> <p itemprop="description"> <span style="font-size:16px;">事實上,只要你不要求太驚豔的風味和精緻的口感,那麼新鮮咖啡豆的味道絕對會好過你之前喝的陳舊的豆子。從這個角度講,我其實是支持自己在家烘焙自己喝的、要求不太高的咖啡豆的,況且還能積累烘焙知識,何樂而不爲。當然,滿天飛舞的銀皮,可能要收拾一陣子。</span></p> ' |
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meta_description | '專業咖啡師交流 請關注咖啡工房(微信公衆號cafe_style ) 所謂咖啡烘焙,其實就是把咖啡果的生的種子炒熟,因此烘焙的方式是多種多樣的,只不過有的效果好一些,有的效果差一些,有的適合淺度烘焙的,有的適合深度烘焙的,比如很多人都應該知道,咖啡的發源' |
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'咖啡培訓_咖啡師培訓_咖啡學院_最好的咖啡學校', 'list_description' => '咖啡師的入行門檻低,待遇亦不錯,“而且咖啡是僅次於石油的第二大貿易商品,咖啡因此也被稱爲‘黑金’(Black Gold),全世界都有咖啡店,大家也喜愛咖啡,擁有這門專業的話,去哪裏工作都可以呀', ), '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' => '38', 'namerule' => '{typedir}/{Y}{M}{D}{aid}.html', 'namerule2' => '{typedir}/list_{tid}_{page}.html', 'mid' => 'article', 'pcatpost' => 1, 'topid' => '4', 'domain' => '', 'catids' => array ( 0 => '673', ), 'is_post' => 1, 'mobile_domain' => '', 'tid' => 1, 'url' => 'https://gafei.com/list-kafeipeixun.html', 'total' => 38, 'field' => array ( ), ), ) |
urlrule | '/views-108910-[page].html' |
fix_html_now_url | '' |
my_web_url | 'https://cdn.gafei.com/views-108910' |
get | array ( 's' => 'article', 'c' => 'show', 'id' => '108910', 'm' => 'index', ) |
App.php | FCPATH/Fcms/Config/App.php |
Autoload.php | FCPATH/Fcms/Config/Autoload.php |
Cache.php | FCPATH/Fcms/Config/Cache.php |
Cache.php | FCPATH/Fcms/Library/Cache.php |
CodeIgniter.php | FCPATH/Fcms/Extend/CodeIgniter.php |
Constants.php | FCPATH/Fcms/Config/Constants.php |
Content.php | FCPATH/Fcms/Model/Content.php |
ContentSecurityPolicy.php | FCPATH/Fcms/Config/ContentSecurityPolicy.php |
Cookie.php | FCPATH/Fcms/Config/Cookie.php |
Database.php | FCPATH/Fcms/Config/Database.php |
Date.php | FCPATH/Fcms/Field/Date.php |
Exceptions.php | FCPATH/Fcms/Config/Exceptions.php |
Exceptions.php | FCPATH/Fcms/Extend/Exceptions.php |
Field.php | FCPATH/Fcms/Library/Field.php |
File.php | FCPATH/Fcms/Field/File.php |
Filters.php | FCPATH/Fcms/Config/Filters.php |
Helper.php | FCPATH/Fcms/Core/Helper.php |
Hooks.php | FCPATH/App/Bdts/Config/Hooks.php |
Hooks.php | FCPATH/Fcms/Core/Hooks.php |
Init.php | FCPATH/Fcms/Init.php |
Input.php | FCPATH/Fcms/Library/Input.php |
Kint.php | FCPATH/Fcms/Config/Kint.php |
Lang.php | FCPATH/Fcms/Library/Lang.php |
Logger.php | FCPATH/Fcms/Config/Logger.php |
Member.php | FCPATH/Fcms/Model/Member.php |
Model.php | FCPATH/Fcms/Core/Model.php |
Module.php | FCPATH/Fcms/Extend/Home/Module.php |
Modules.php | FCPATH/Fcms/Config/Modules.php |
Paths.php | FCPATH/Fcms/Config/Paths.php |
Phpcmf.php | FCPATH/Fcms/Core/Phpcmf.php |
Request.php | FCPATH/Fcms/Extend/Request.php |
Router.php | FCPATH/Fcms/Library/Router.php |
Router.php | FCPATH/My/Library/Router.php |
Routes.php | APPPATH/Config/Routes.php |
Routes.php | FCPATH/Fcms/Config/Routes.php |
Security.php | FCPATH/Fcms/Library/Security.php |
Seo.php | FCPATH/Fcms/Library/Seo.php |
Service.php | FCPATH/Fcms/Core/Service.php |
Services.php | FCPATH/Fcms/Config/Services.php |
Show.php | APPPATH/Controllers/Show.php |
Text.php | FCPATH/Fcms/Field/Text.php |
Textarea.php | FCPATH/Fcms/Field/Textarea.php |
Toolbar.php | FCPATH/Fcms/Config/Toolbar.php |
Ueditor.php | FCPATH/Fcms/Field/Ueditor.php |
UserAgents.php | FCPATH/Fcms/Config/UserAgents.php |
Version.php | FCPATH/My/Config/Version.php |
View.php | FCPATH/Fcms/Config/View.php |
View.php | FCPATH/Fcms/Core/View.php |
View.php | FCPATH/Fcms/Extend/View.php |
_data_web_hk.gafei.com_xunruicms_template_pc_hk_gafei_home_new_recommend_1.htm.cache.php | /data/web/hk.gafei.com/xunruicms/cache/template/_data_web_hk.gafei.com_xunruicms_template_pc_hk_gafei_home_new_recommend_1.htm.cache.php |
_data_web_hk.gafei.com_xunruicms_template_pc_hk_gafei_home_new_recommend_2.htm.cache.php | /data/web/hk.gafei.com/xunruicms/cache/template/_data_web_hk.gafei.com_xunruicms_template_pc_hk_gafei_home_new_recommend_2.htm.cache.php |
_data_web_hk.gafei.com_xunruicms_template_pc_hk_gafei_home_show.html.cache.php | /data/web/hk.gafei.com/xunruicms/cache/template/_data_web_hk.gafei.com_xunruicms_template_pc_hk_gafei_home_show.html.cache.php |
cache.php | /data/web/hk.gafei.com/xunruicms/cache/config/cache.php |
custom.php | /data/web/hk.gafei.com/xunruicms/config/custom.php |
database.php | /data/web/hk.gafei.com/xunruicms/config/database.php |
domain_app.php | /data/web/hk.gafei.com/xunruicms/cache/config/domain_app.php |
domain_client.php | /data/web/hk.gafei.com/xunruicms/cache/config/domain_client.php |
hooks.php | /data/web/hk.gafei.com/xunruicms/config/hooks.php |
index.php | /data/web/hk.gafei.com/hk/index.php |
lang.php | /data/web/hk.gafei.com/hk/api/language/zh-cn/lang.php |
memcached.php | /data/web/hk.gafei.com/xunruicms/config/memcached.php |
redis.php | /data/web/hk.gafei.com/xunruicms/config/redis.php |
rewrite.php | /data/web/hk.gafei.com/xunruicms/config/rewrite.php |
site.php | /data/web/hk.gafei.com/xunruicms/cache/config/site.php |
system.php | /data/web/hk.gafei.com/xunruicms/cache/config/system.php |
AutoloadConfig.php | SYSTEMPATH/Config/AutoloadConfig.php |
Autoloader.php | SYSTEMPATH/Autoloader/Autoloader.php |
BaseBuilder.php | SYSTEMPATH/Database/BaseBuilder.php |
BaseCollector.php | SYSTEMPATH/Debug/Toolbar/Collectors/BaseCollector.php |
BaseConfig.php | SYSTEMPATH/Config/BaseConfig.php |
BaseConnection.php | SYSTEMPATH/Database/BaseConnection.php |
BaseHandler.php | SYSTEMPATH/Cache/Handlers/BaseHandler.php |
BaseResult.php | SYSTEMPATH/Database/BaseResult.php |
BaseService.php | SYSTEMPATH/Config/BaseService.php |
Builder.php | SYSTEMPATH/Database/MySQLi/Builder.php |
CacheFactory.php | SYSTEMPATH/Cache/CacheFactory.php |
CacheInterface.php | SYSTEMPATH/Cache/CacheInterface.php |
CliRenderer.php | SYSTEMPATH/ThirdParty/Kint/Renderer/CliRenderer.php |
CloneableCookieInterface.php | SYSTEMPATH/Cookie/CloneableCookieInterface.php |
CodeIgniter.php | SYSTEMPATH/CodeIgniter.php |
Common.php | SYSTEMPATH/Common.php |
Config.php | SYSTEMPATH/Config/Config.php |
Config.php | SYSTEMPATH/Database/Config.php |
Connection.php | SYSTEMPATH/Database/MySQLi/Connection.php |
ConnectionInterface.php | SYSTEMPATH/Database/ConnectionInterface.php |
ContentSecurityPolicy.php | SYSTEMPATH/HTTP/ContentSecurityPolicy.php |
Controller.php | SYSTEMPATH/Controller.php |
Cookie.php | SYSTEMPATH/Cookie/Cookie.php |
CookieInterface.php | SYSTEMPATH/Cookie/CookieInterface.php |
CookieStore.php | SYSTEMPATH/Cookie/CookieStore.php |
Database.php | SYSTEMPATH/Database/Database.php |
Database.php | SYSTEMPATH/Debug/Toolbar/Collectors/Database.php |
DebugToolbar.php | SYSTEMPATH/Filters/DebugToolbar.php |
DotEnv.php | SYSTEMPATH/Config/DotEnv.php |
Escaper.php | SYSTEMPATH/ThirdParty/Escaper/Escaper.php |
Events.php | SYSTEMPATH/Debug/Toolbar/Collectors/Events.php |
Events.php | SYSTEMPATH/Events/Events.php |
Exceptions.php | SYSTEMPATH/Debug/Exceptions.php |
Factories.php | SYSTEMPATH/Config/Factories.php |
Factory.php | SYSTEMPATH/Config/Factory.php |
FileLocator.php | SYSTEMPATH/Autoloader/FileLocator.php |
Files.php | SYSTEMPATH/Debug/Toolbar/Collectors/Files.php |
FilterInterface.php | SYSTEMPATH/Filters/FilterInterface.php |
Filters.php | SYSTEMPATH/Filters/Filters.php |
Header.php | SYSTEMPATH/HTTP/Header.php |
IncomingRequest.php | SYSTEMPATH/HTTP/IncomingRequest.php |
Kint.php | SYSTEMPATH/ThirdParty/Kint/Kint.php |
Logger.php | SYSTEMPATH/Log/Logger.php |
LoggerInterface.php | SYSTEMPATH/ThirdParty/PSR/Log/LoggerInterface.php |
Logs.php | SYSTEMPATH/Debug/Toolbar/Collectors/Logs.php |
Message.php | SYSTEMPATH/HTTP/Message.php |
MessageInterface.php | SYSTEMPATH/HTTP/MessageInterface.php |
MessageTrait.php | SYSTEMPATH/HTTP/MessageTrait.php |
Modules.php | SYSTEMPATH/Modules/Modules.php |
Query.php | SYSTEMPATH/Database/Query.php |
QueryInterface.php | SYSTEMPATH/Database/QueryInterface.php |
RedisHandler.php | SYSTEMPATH/Cache/Handlers/RedisHandler.php |
Renderer.php | SYSTEMPATH/ThirdParty/Kint/Renderer/Renderer.php |
RendererInterface.php | SYSTEMPATH/View/RendererInterface.php |
Request.php | SYSTEMPATH/HTTP/Request.php |
RequestInterface.php | SYSTEMPATH/HTTP/RequestInterface.php |
RequestTrait.php | SYSTEMPATH/HTTP/RequestTrait.php |
Response.php | SYSTEMPATH/HTTP/Response.php |
ResponseInterface.php | SYSTEMPATH/HTTP/ResponseInterface.php |
ResponseTrait.php | SYSTEMPATH/API/ResponseTrait.php |
ResponseTrait.php | SYSTEMPATH/HTTP/ResponseTrait.php |
Result.php | SYSTEMPATH/Database/MySQLi/Result.php |
ResultInterface.php | SYSTEMPATH/Database/ResultInterface.php |
RichRenderer.php | SYSTEMPATH/ThirdParty/Kint/Renderer/RichRenderer.php |
RouteCollection.php | SYSTEMPATH/Router/RouteCollection.php |
RouteCollectionInterface.php | SYSTEMPATH/Router/RouteCollectionInterface.php |
Router.php | SYSTEMPATH/Router/Router.php |
RouterInterface.php | SYSTEMPATH/Router/RouterInterface.php |
Routes.php | SYSTEMPATH/Config/Routes.php |
Routes.php | SYSTEMPATH/Debug/Toolbar/Collectors/Routes.php |
Services.php | SYSTEMPATH/Config/Services.php |
TextRenderer.php | SYSTEMPATH/ThirdParty/Kint/Renderer/TextRenderer.php |
Timer.php | SYSTEMPATH/Debug/Timer.php |
Timers.php | SYSTEMPATH/Debug/Toolbar/Collectors/Timers.php |
Toolbar.php | SYSTEMPATH/Debug/Toolbar.php |
URI.php | SYSTEMPATH/HTTP/URI.php |
UserAgent.php | SYSTEMPATH/HTTP/UserAgent.php |
Utils.php | SYSTEMPATH/ThirdParty/Kint/Utils.php |
View.php | SYSTEMPATH/Config/View.php |
View.php | SYSTEMPATH/View/View.php |
Views.php | SYSTEMPATH/Debug/Toolbar/Collectors/Views.php |
init.php | SYSTEMPATH/ThirdParty/Kint/init.php |
init_helpers.php | SYSTEMPATH/ThirdParty/Kint/init_helpers.php |
url_helper.php | SYSTEMPATH/Helpers/url_helper.php |
Directory: | |
Controller: | \Phpcmf\Controllers\Show |
Method: | index |
Params: | 0 / 0 |
Method | Route | Handler |
---|---|---|
GET | / | \Phpcmf\Controllers\Show::index |
HEAD | / | \Phpcmf\Controllers\Show::index |
POST | / | \Phpcmf\Controllers\Show::index |
PUT | / | \Phpcmf\Controllers\Show::index |
DELETE | / | \Phpcmf\Controllers\Show::index |
OPTIONS | / | \Phpcmf\Controllers\Show::index |
TRACE | / | \Phpcmf\Controllers\Show::index |
CONNECT | / | \Phpcmf\Controllers\Show::index |
CLI | migrations/([^/]+)/([^/]+) | \CodeIgniter\Commands\MigrationsCommand::$1/$2 |
CLI | migrations/([^/]+) | \CodeIgniter\Commands\MigrationsCommand::$1 |
CLI | migrations | \CodeIgniter\Commands\MigrationsCommand::index |
CLI | ci(.*) | \CodeIgniter\CLI\CommandRunner::index/$1 |
CLI | / | \Phpcmf\Controllers\Show::index |
Time | Event Name | Times Called |
---|---|---|
10.16 ms | pre_system | 1 |
0.18 ms | dbquery | 9 |
Action | Datetime | Status | Method | URL | Content-Type | Is AJAX? |
---|---|---|---|---|---|---|
2025-04-03 21:54:18 | 200 | GET | https://gafei.com/index.php/ | text/html; charset=UTF-8 | No | |
2025-04-03 21:54:17 | 200 | GET | https://cdn.gafei.com/index.php/ | text/html; charset=UTF-8 | No | |
2025-04-03 21:54:16 | 200 | GET | https://gafei.com/index.php/ | text/html; charset=UTF-8 | No | |
2025-04-03 21:54:15 | 200 | GET | https://gafei.com/index.php/ | text/html; charset=UTF-8 | No | |
2025-04-03 21:54:14 | 200 | GET | https://gafei.com/index.php/ | text/html; charset=UTF-8 | No | |
2025-04-03 21:54:12 | 200 | GET | https://gafei.com/index.php/ | text/html; charset=UTF-8 | No | |
2025-04-03 21:54:11 | 200 | GET | https://bak.gafei.com/index.php/ | text/html; charset=UTF-8 | No | |
2025-04-03 21:54:10 | 200 | GET | https://gafei.com/index.php/ | text/html; charset=UTF-8 | No | |
2025-04-03 21:54:09 | 200 | GET | https://gafei.com/index.php/ | text/html; charset=UTF-8 | No | |
2025-04-03 21:54:08 | 200 | GET | https://gafei.com/index.php/ | text/html; charset=UTF-8 | No | |
2025-04-03 21:54:07 | 200 | GET | https://gafei.com/index.php/ | text/html; charset=UTF-8 | No | |
2025-04-03 21:54:06 | 200 | GET | https://gafei.com/index.php/ | text/html; charset=UTF-8 | No | |
2025-04-03 21:54:05 | 200 | GET | https://gafei.com/index.php/ | text/html; charset=UTF-8 | No | |
2025-04-03 21:54:04 | 200 | GET | https://gafei.com/index.php/ | text/html; charset=UTF-8 | No | |
2025-04-03 21:54:02 | 200 | GET | https://gafei.com/index.php/ | text/html; charset=UTF-8 | No | |
2025-04-03 21:54:00 | 200 | GET | https://gafei.com/index.php/ | text/html; charset=UTF-8 | No | |
2025-04-03 21:53:59 | 200 | GET | https://gafei.com/index.php/ | text/html; charset=UTF-8 | No | |
2025-04-03 21:53:58 | 200 | GET | https://gafei.com/index.php/ | text/html; charset=UTF-8 | No | |
2025-04-03 21:53:57 | 200 | GET | https://gafei.com/index.php/ | text/html; charset=UTF-8 | No | |
2025-04-03 21:53:56 | 200 | GET | https://gafei.com/index.php/ | text/html; charset=UTF-8 | No |
Session doesn't seem to be active.
s | article |
c | show |
id | 108910 |
m | index |
Priority | u=0, i |
Accept-Encoding | gzip, deflate, br, zstd |
Sec-Fetch-Dest | document |
Sec-Fetch-User | ?1 |
Sec-Fetch-Mode | navigate |
Sec-Fetch-Site | none |
Accept | text/html,application/xhtml+xml,application/xml;q=0.9,image/avif,image/webp,image/apng,*/*;q=0.8,application/signed-exchange;v=b3;q=0.7 |
User-Agent | Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com) |
Upgrade-Insecure-Requests | 1 |
Sec-Ch-Ua-Platform | "Windows" |
Sec-Ch-Ua-Mobile | ?0 |
Sec-Ch-Ua | "HeadlessChrome";v="129", "Not=A?Brand";v="8", "Chromium";v="129" |
Cache-Control | no-cache |
Pragma | no-cache |
Host | cdn.gafei.com |
Priority | u=0, i |
Accept-Encoding | gzip, deflate, br, zstd |
Sec-Fetch-Dest | document |
Sec-Fetch-User | ?1 |
Sec-Fetch-Mode | navigate |
Sec-Fetch-Site | none |
Accept | text/html,application/xhtml+xml,application/xml;q=0.9,image/avif,image/webp,image/apng,*/*;q=0.8,application/signed-exchange;v=b3;q=0.7 |
User-Agent | Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com) |
Upgrade-Insecure-Requests | 1 |
Sec-Ch-Ua-Platform | "Windows" |
Sec-Ch-Ua-Mobile | ?0 |
Sec-Ch-Ua | "HeadlessChrome";v="129", "Not=A?Brand";v="8", "Chromium";v="129" |
Cache-Control | no-cache |
Pragma | no-cache |
Host | cdn.gafei.com |
CodeIgniter Version: | 4.1.4 |
PHP Version: | 8.0.25 |
PHP SAPI: | fpm-fcgi |
Environment: | development |
Base URL: | https://cdn.gafei.com/ |
Timezone: | PRC |
Locale: | en |
Content Security Policy Enabled: | No |