4.1.4

'10055'

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'爲什麼要烘焙咖啡豆呢？'

''

'咖啡知識,烘焙咖啡豆,咖啡百科'

'爲什麼要烘焙咖啡豆呢？這是因爲，烘焙會使咖啡散發出香味，會使不同種的咖啡散發出不同的風味。如果沒有這個過程，咖啡的獨特味道會大打折扣。烘焙會使咖啡產生咖啡油，正是這種物質使咖啡豆帶有濃郁的香味。這種香味物質最傑出的特點是它具有揮發性，同時還'

'194'

'1'

'Coffee Bug'

'9'

'/views-10055'

'0'

'0'

''

'2014-08-15 14:15:02'

'2014-08-15 14:32:59'

'10013'

''

''

''

''

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''

''

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NULL

'<p>
	　　供出口的生咖啡豆並非我們在咖啡館中常常見到的那種深褐色的，表面有一層植物油光澤的，散發着陣陣咖啡香味的的豆子。咖啡豆只有通過烘焙才能變成供研磨和飲用的咖啡豆。當然，這只是奇怪的現代人的方式，因爲很早的時候，埃塞俄比亞人還會用咖啡的果實釀酒。或者煮咖啡果實來做飲料。如今即使有人想嘗試這種古老的飲用咖啡的方法，在咖啡消費量極大的北美和歐洲，普通人也找不到新鮮的咖啡果實。而烘焙咖啡豆，然後研磨並沖泡卻成了人們享用咖啡的經典過程。</p>
<p>
	　　烘焙，就是這一過程的最開始。咖啡味道的80%是由烘焙決定的。由此可知，烘焙在咖啡製作中是相當重要的。</p>
<p>
	　　爲什麼要烘焙咖啡豆呢?這是因爲，烘焙會使咖啡散發出香味，會使不同種的咖啡散發出不同的風味。如果沒有這個過程，咖啡的獨特味道會大打折扣。烘焙會使咖啡產生咖啡油，正是這種物質使咖啡豆帶有濃郁的香味。這種香味物質最傑出的特點是它具有揮發性，同時還易溶於水。因此，人們既可以問到咖啡豆的醇香氣味，又能將它衝入杯中細細品嚐。</p>
<p>
	　　烘焙，顧名思義，就是給咖啡豆提供熱量，使其內部產生一系列的化學變化。首先，生豆中的澱粉會因爲高溫而轉化爲糖和酸性物質，而纖維素等物質會不同策劃的碳化。水分和二氧化碳會揮發掉，而蛋白質會轉化成酶，和脂肪的剩餘物質會結合在一起，在咖啡豆表面形成油膜層。咖啡豆經過烘焙會膨脹，有點像爆米花，有趣的是，咖啡在烘焙過程中也會發出爆裂的劈啪聲，就好像我們用微波爐爆米花一樣。但是由於咖啡豆表面的皮很有韌性，所以我們通常不會看到咖啡豆好像爆米花一樣裂開。</p>
<p>
	　　我們經常會看到烘焙後的咖啡豆有不同的深淺顏色，一方面這可能是由於單品咖啡豆的種類不同，而另一方面，造成這種顏色差別的主要原因是烘焙的程度不同。用最通俗的語言，烘焙程度可以被解釋成烘焙時的火候。舉一個最經典的碳燒咖啡的例子，這是一種法式烘焙的咖啡，由於烘焙的程度很深(可能是由於烘焙時的溫度高，也可能是由於烘焙的時間長，也許二者兼而有之，要視情況而定)，咖啡豆炭化程度高，表面呈深棕色，並有碳黑色。人們普遍認定炭化咖啡味道比較苦，這種苦味不僅來自於咖啡因，更多的來自於炭化了的咖啡豆。</p>
<p>
	　　咖啡的烘焙分爲以下幾種程度：</p>
<p>
	　　一、 極淺焙　Light Roast</p>
<p>
	　　最輕度的烘焙方法，豆子呈黃褐色，香味與濃度都溫和輕淡，可做爲烘焙初期階段的識別標準。</p>
<p>
	　　二、 淺焙/肉桂烘焙　Cinnamon Roast</p>
<p>
	　　如名稱所示，豆子呈肉桂色，香味比極淺焙略濃，口感清爽。</p>
<p>
	　　三、 中焙　Medium Roast</p>
<p>
	　　豆子呈栗色，酸味與苦味皆已釋放，其味道相較於淺焙更具深度，香味清新，口感溫和，適合衝煮美式咖啡。</p>
<p>
	　　四、 中深焙　High Roast</p>
<p>
	　　豆子呈茶褐色，給人的印象比中焙稍強。香味與顏色皆有均衡的感覺，苦味則比酸味強。</p>
<p>
	　　五、 深焙/城市烘焙　City Roast</p>
<p>
	　　豆子呈茶褐色，酸味與苦味取得平衡，濃醇而有相當的烘焙香。</p>
<p>
	　　六、 極深焙/深城市烘焙　Full City Roast</p>
<p>
	　　豆子呈黑褐色，酸味弱，以苦味爲主。因爲苦，所以適用於冰咖啡。</p>
<p>
	　　七、 法式烘焙　French Roast</p>
<p>
	　　豆子呈深黑褐色，因爲深焙，豆子含的脂肪浮到表面，顯得油亮，苦味、烘焙香味都很強，適用於咖啡歐蕾。</p>
<p>
	　　八、 意式烘焙　Italian Roast</p>
<p>
	　　豆子近於黑色，，苦味強勁，口感濃郁，適合衝煮意式濃縮咖啡和卡布奇諾。</p>
<p>
	　　根據所採用的熱源的不同，咖啡的烘焙又可分爲煤氣烘焙，炭火烘焙和紅外烘焙，其中最常採用的是煤氣烘焙，溫度控制在200&mdash;300度之間，並要根據需要不時調節溫度。商業用途的烘焙工具通常是大型機器，一般是直徑超過兩米的圓柱型容器，底部有熱源，容器內部有攪拌工具不停的攪動咖啡豆，同時盛放豆子的容易會旋轉，目的都是使咖啡豆受熱均勻。</p>
<p>
	　　一提起煎培外行人總是認爲那很難。但只要能夠確實掌握住幾個要點，不會很難的。在此將爲您介紹使用手濾網的「手工煎培」方法。</p>
<p>
	　　1、首先準備一百克的生咖啡豆，若有碎掉的咖啡豆則將之去除。再將生咖啡豆放入手把濾網中，蓋上蓋子，打開瓦斯至中火、手拿濾網於瓦斯上方約二十~三十公分處，以化圓方式擺動，耐心地烘焙。</p>
<p>
	　　2、開始時，也許會較不順手，但習慣了之後，便可依自己的喜好而巧妙地增減煎培的程度。</p>
<p>
	　　3、除了有把手的濾網最適合外，也可以是用厚底的炒菜鍋或陶鍋(素陶土鍋)。但因火候難以控制，應注意避免咖啡豆燒焦。此外，簡便的手動烤箱及電動烤箱也可用來煎培。</p>
<p>
	　　4、煎培完後，要再一次確認是否有瑕疵豆或燒焦的咖啡豆，若有則以手將之去除，再裝入瓶或罐中靜置一、兩天。</p>
<p>
	　　5、煎培過的咖啡豆，若是要在一週之內使用完，則保存於常溫之下即可;若不是，則將之密封保存於冰箱中，纔是最好的保存方法。每次使用時，只要取出必需的量、將之磨碎即可。能夠維持咖啡豆固有風味的時間約爲兩個星期左右。</p>
<p>
	　　手工煎培咖啡豆的步驟：</p>
<p>
	　　1.將生咖啡豆放入過濾網中，蓋緊蓋子。</p>
<p>
	　　2.反覆化圓擺動、使豆中的水分蒸發。</p>
<p>
	　　3.經過5-6分鐘烘培，豆子變成爲淡茶色。</p>
<p>
	　　4.第一次爆裂完畢，色澤愈深。</p>
<p>
	　　5.煎烤完，倒入盤子之中。</p>
<p>
	　　6.迅速地以扇子將咖啡豆扇涼。</p>
<p>
	　　注：附有把手的濾網在五金行或咖啡用品店都買得到。所要準備的生咖啡豆以中南美(祕魯、古巴、墨西哥、巴西等)所產的較適合(初學者使用)。以手挑去瑕疵豆。</p>
<p>
	　　把豆放入有把手的過濾網中，蓋緊蓋子。開中火保持一定的火候，反覆地化圓擺動，使水蒸發。</p>
<p>
	　　小心地讓火烤到濾網的每個角落，並留意不要使豆子烤焦了，而集中精神擺動濾網。水分蒸發後，須注意煙、色、香、音。</p>
<p>
	　　當叭茲叭茲的爆裂聲響了十～十五分鐘，等聲音靜止後，會有第二次的爆裂聲持續十五～二十分鐘。由於咖啡豆的狀態與種類不同，故可由顏色及聲音判斷是否結束。</p>
<p>
	　　倒入盤子後，利用扇子或吹風機的冷風，迅速將之冷卻。煎烤後的咖啡豆將會減輕，而只剩約八十五克左右。</p>
<p>
	　　嚐嚐其味(杯子測試)以檢視煎烤度的適當與否。此時，正是最緊張也是最快樂的時刻。來嚐嚐自己親自調製的美味咖啡吧!</p>
<p>
	　　注意：煎烤之中，會發出濃煙與香味，咖啡豆的外皮也會到處蹦開。故應事先以鋁箔紙覆蓋於瓦斯爐四周，也可以攜帶式瓦斯爐在戶外享受煎培咖啡豆的樂趣。</p>
'

'咖啡知識,烘焙咖啡豆,咖啡百科'

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'爲什麼要烘焙咖啡豆呢？_咖啡知識_中國咖啡網'

'咖啡知識,烘焙咖啡豆,咖啡百科'

'爲什麼要烘焙咖啡豆呢？這是因爲，烘焙會使咖啡散發出香味，會使不同種的咖啡散發出不同的風味。如果沒有這個過程，咖啡的獨特味道會大打折扣。烘焙會使咖啡產生咖啡油，正是這種物質使咖啡豆帶有濃郁的香味。這種香味物質最傑出的特點是它具有揮發性，同時還'

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