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手衝的英文是pour over，意思就是倒水藉由倒水的衝力讓咖啡顆粒做適當的翻滾而釋放出咖啡物質，也就是煮一杯咖啡。手衝是最爲廣泛運用在衝煮咖啡的方式之一，它只需要簡單的器具就可以開始衝煮咖啡。而方式上也有所謂的hand drip（濾泡）與pour over（衝煮），雖然方式上會有些許的不同，但是衝煮的過程還是都要將熱水倒在濾杯裏，因此讓熱水均勻地沾附在咖啡顆粒上，便是製作一杯好的手衝咖啡的不二法門。在講述手沖沖煮原理之前，讓我們先介紹一下會使用到的器具與選用的要點。<br />
之前提到的法壓壺會有一個小缺點就是細粉濾得不夠乾淨，往往殘留在杯中而造成不好的口感，而且金屬濾網如果沒有清理乾淨的話，往往會殘留氣味而影響到咖啡的風味，有鑑於清潔這件麻煩事，很久以前有一位叫Ms.Melita的女士，突發奇想地用濾紙類的物品來做過濾的動作，因而就衍生出手衝咖啡的方式，而濾杯就是這項咖啡衝煮方法最重要工具之一。<br />
濾杯<br />
濾杯是手衝咖啡裏最基本的工具，一般外形分成圓錐與三角，三角形濾杯則最早被廣泛使用在手衝的類型，在本篇手衝的原理介紹，將以三角濾杯爲主要解說。<br />
孔數<br />
目前市面上可以找到的濾杯品牌，大致有已被廣泛使用的Melita濾杯和來自日本的Kalita濾杯，這2種最大差異就是底部孔數的不同。最早Melita的底部只有一孔的設計，其缺點就是在咖啡過慮時，常會造成孔洞被細粉塞住，使得咖啡泡在水裏太久，而讓咖啡變得苦澀，因此針對這種濾杯會採取一直加水的衝煮方式，目的就是希望咖啡顆粒可以一直浮在水面，但是相對衍生的困擾就是咖啡顆粒長期浸泡在水中，會影響二氧化碳的排放而降低了萃取率，所以之後纔會衍生出三個孔的Kalita濾杯。<br />
肋骨<br />
除了孔數之外，還可以發現濾杯裏有一條條突起的設計，我們稱之爲濾杯的肋骨，設計這些肋骨的主要目的，是爲了避免濾紙會貼在濾杯上，讓倒入的熱水因爲纖維效應，而直接沿着濾杯壁流經濾孔跑到下壺，這麼一來就無法讓熱水浸溼咖啡粉萃取出咖啡液，最後會導致萃取率降低，味道也會變薄且淡。滴漏式的衝法原本是取代麻煩的法蘭絨，但是濾紙是易破的材質，所以需要濾杯來撐住以防在注水時粉層倒塌，而濾紙本身就會滲透。如果完全貼在濾杯上，水就會直接透過杯壁流過濾孔而降低萃取效能，因此濾杯上便有了肋骨的設計，可以幫助濾紙與濾杯壁拉開距離延長咖啡顆粒浸在水裏的時間。咖啡顆粒經過熱水浸泡後，會排出二氧化碳，在表面就會看到很多氣泡產生，而內部的顆粒則因爲吸到熱水而會膨脹，除了透過往表面排出的路徑之外，濾紙周圍也是排氣的路徑之一，但要是濾紙緊貼着濾杯邊緣，熱氣就無法順利排出，這麼一來底部悶住的咖啡顆粒就會收到影響，導致之後注入的補水無法被咖啡所吸收，而使得萃取量降低。<br />
不過濾杯的肋骨並不是深就好，因爲其目的是爲了讓熱氣有排出的空間，所以排列整齊、深度均一的濾杯纔是首選。<br />
一般市面上有陶瓷與塑膠製的濾杯，選擇上還是以肋骨的品質爲重點，陶瓷在保溫上是非常好的選擇，但是因爲陶土成型不易，往往會使得肋骨深淺不一，所以塑膠製的濾杯反而比較經濟實惠。目前市面上則多了銅質的濾杯，銅的材質保溫性比陶瓷好很多，而在成型上也比塑膠穩定，唯一的缺點就是價格太高，因此如果預算允許，銅質的濾杯將會是最好的選擇。<br />
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'acount' => '1',
'namerule' => '{typedir}{Y}{M}{D}{aid}.html',
'namerule2' => '{typedir}/list_{tid}_{page}.html',
'mid' => 'article',
'pcatpost' => 1,
'topid' => '1',
'domain' => '',
'catids' =>
array (
0 => '323',
),
'is_post' => 1,
'mobile_domain' => '',
'tid' => 1,
'url' => 'https://gafei.com/list-7yuezixun.html',
'total' => 1,
'field' =>
array (
),
),
) |
| urlrule |
'/views-52795-[page].html' |
| fix_html_now_url |
'' |
| my_web_url |
'https://cdn.gafei.com/views-52795' |
| get |
array (
's' => 'article',
'c' => 'show',
'id' => '52795',
'm' => 'index',
) |
