作者:未知 來源:咖啡豆: 咖啡知識 > 2025-01-28 18:34:40
一般每個咖啡櫻桃中,包含着兩顆生豆,這時香味仍深藏其中,等待發掘。在生豆中,含大量的氯酸。隨着烘陪的過程,氯酸會逐漸消失,釋放出熟悉而愉悅的水果酸---如醋酸,檸檬酸,葡萄酒中含的蘋果酸。烘陪得恰到好處,能將這些美好的酸味適度呈現出來;反之,如果烘陪太過,則會將他們完全掩蓋。
烘陪決定味道
一個關於咖啡的書中這樣寫到,‘咖啡味道的百分之80是由烘陪決定的。’我們不知道這個百分比是如何計算的,但是對於烘陪在咖啡製作中的重要性,並沒有誇大。
烘陪,顧名思義就是給咖啡豆提供熱量,藉由加熱使咖啡豆內部結構產生熱分解的化學變化,更明確地說,也就是加熱使生豆中的澱粉因高溫轉化爲糖5或酸性物質,纖維素等物質會被不同程度地炭碳化,水分和二氧化碳會揮發掉,蛋白質轉化成酶,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。
烘陪的目的主要是爲了產生這種帶芳香的油,這種物質稱之爲咖啡油,或者更準確的稱之爲咖啡油汁,正是這種物質使咖啡豆帶有濃郁的香味。這種帶芳香的油是易揮發的,也就是說,是帶來風味和香味的主要因數,他們能容於水,也就意味着人們能在杯中享用。
烘陪必須要均勻,最中要的是能夠將豆子的裏裏外外都均勻的炒透。最開始應該是用火將咖啡豆中的水分順利排出,如果只要求快速不均勻,可能引起豆子外表色澤漂亮但內部顏色淺,還未開始熱分解。烘陪時豆子的深陪,中陪,淺陪是由人決定並予以掌握控制的,甚至連烘陪結束前讓豆子降溫也有訣竅,要用灑水發還是吹風法都有講究---如果沒有迅速降溫,豆子內蘊含的熱度會使豆子更黑更油膩,味道也會變苦。
經過烘陪的咖啡豆,會膨脹,有點像爆米花,在烘陪過程中也會發出爆裂的噼啪聲,就好像我們用微波爐做爆米花一樣。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。
烘陪好的咖啡豆顏色由淺綠色變成茶褐色,能變化出獨特的色澤既琥珀色,風味與芳香,還能使咖啡的酸,甘,苦,醇,香,五種明顯的口味特性全都揮發出來。若烘陪的技術好,則豆會大而膨脹,表面無皺紋,光澤均勻且各有其不同的風味。
淺度烘陪.中度烘陪.深度烘陪
咖啡豆的烘陪按烘陪程度大致可分爲淺度烘陪.中度烘陪.深度烘陪三大類。一般來說,輕度烘陪的顏色比較淺,酸味較強,具有獨特香味。深度烘陪顏色比較深,越深酸味漸失,且越苦,然而烘烤的焦味使得香味更加濃郁。
在咖啡烘陪者中唯一通用的術語是底,中,深。或者有時用淺色,中色,黑色,這些詞對於不同的咖啡代表着不同的含義。
淺度烘陪
淺陪如肉桂烘陪,具有較爲細緻溫和的香氣。
有一些不同的詞彙表示這種烘陪,Light輕度,Half City半市,在美國,人們經常用city這個詞來表示對咖啡的烘陪,Cinnamon 肉桂色或淺棕色NewEngland 新英格蘭式-----這一類是程度最淺的烘陪。而 Cinnamon 通常在這一類中是烘陪程度較高的方式,經過這種烘陪的豆子通常會有酸味。當豆子發出第一聲輕響,體積同時膨脹時,顏色轉爲可口的肉桂色,所以又稱爲 cinna-mon roast或half-city roast.酸性主導了淺陪豆子的風味,質感和口感都尚未充分發揮,因此一般都做爲灌裝咖啡使用,無法滿足真正的咖啡行家。
中度烘陪
中陪又稱‘城市烘陪’或‘美式烘陪’,較爲醇厚。有以下幾種,Full City全市,American美式, Medium 中度, High深度,Breakfast早餐式Regular 常規式Brown棕色。
烘陪10--11分鐘時,咖啡豆呈現出優雅的褐色。紐約人喜歡在早餐時分,用中陪咖啡豆,加上香農的牛奶和糖,揭開一天的序幕,因此這種烘陪法又叫breakfast roast或city roast。中陪能保存咖啡豆的原味,又可以適度釋放芳香,因此南山,哥倫比亞,巴西等單品咖啡,多選擇這種烘陪方式。
在 12--16分鐘時,油脂開始浮出表面,豆子被烈火燒出油亮的深褐色,稱爲full-city roast.有人認爲,這時咖啡的酸,甜,苦味達到最完美的平衡點,咖啡豆的特性也被線條分明地刻畫出來。
在這幾種中度烘陪程度中,其中Medium酸味可口,而且非常香醇,最適合製作綜合咖啡,High程度的咖啡豆酸味最平和,而且有淡淡的苦味,適合南山咖啡,深受日本和歐洲消費者的喜愛。city 一類的口味,苦味較酸味更勝一籌,適合哥倫比亞咖啡或巴西咖啡,對於city口味的咖啡,烘陪程度越高,苦味覆蓋酸味的程度就越高,南美人通常喜歡較苦的city口味,而美國人喜歡用這種咖啡做成夏季冰飲。
深度烘焙
包括French(法式).Continental(大陸式)Aafter Dinner(晚餐後).Italian(意大利式)。其中法式烘陪後的咖啡豆表面會有種近似黑色的深棕色,而意大利式烘陪後的咖啡豆表面會有很明顯的油光。意大利濃縮咖啡通常是由深度烘陪後的咖啡製成的,這樣做一方面是爲了使咖啡加入牛奶,奶油,或巧克力後仍能品嚐出咖啡的味道,此外少量咖啡的濃重味道也可以幫助人們少飲用量。
深度烘陪時,咖啡豆的顏色愈深,風味甘香甜醇,油脂已化爲焦糖時,苦盡甘來.餘味無窮,最適合醞釀強勁的意大利濃縮咖啡,所以又稱爲意式烘陪法。
適度的烘陪,賜予咖啡豆生命,化爲入口時耐人尋味的酸,甜苦澀。不過對咖啡因敏感的人,不防儘可能選擇深陪的豆子,因爲在烘陪過程中,咖啡因會慢慢消失,所以愈深陪的豆子,咖啡因含量越底,據說每一杯意大利濃鎖咖啡中的咖啡因含量,只有其他烘陪單品咖啡的一半。
維也納烘陪的豆色比中陪還要深,而法式烘陪,意式烘陪及大陸烘陪則呈深褐色,接近黑色,製造誘人的香濃醇苦,意式濃縮咖啡就是一列。
特深度烘陪
通常有Dark French (深度法式)和 Heavy (特重口味)。這往往是爲了滿足一些特殊咖啡愛好者的癖好,也有人在家自己烘陪這種苦味非常明顯的咖啡,愛帶有淡淡的菸灰味。
世界各國的大都市,都有其偏好的烘陪傾向,在東京,微深的中度烘陪(high-roast)較受歡迎,但慢慢傾向於深度烘陪,而巴西,一直是深度烘陪較受歡迎。
而紐約正如其名,一般較偏好city roast ,但由於城裏居住着各種不同的人種,故也販賣着各種不同烘陪程度的咖啡豆,變化也相當豐富。而維也納則偏好深度烘陪的full-city roast.而且更如其名,法國人則較喜歡法國式的烘陪方式,意大利人則常使用意大利式的烘陪方法。
不過,近年來歐美人士廣泛的使用德國式(high-city)及dark式(巴西及意大利人最常使用的深度烘陪),變化也多姿多彩,而蒸氣加壓器煮的咖啡依舊爲人們所喜愛。
在美國詞彙更豐富些,如用“完全城市烘陪”(full-city toast)來表達。這通常是用表示咖啡豆即將達到“深色”“黑色”或者“歐洲風味”的階段。
沒人能回答爲什麼不可以把“淡色”和“黑色”的咖啡混在一起。如果你想那樣做,就應該牢記,有的烘陪機不適於烘一些咖啡,這就象有一些咖啡適合於一天不同的時候飲用一樣。列如,將埃塞俄比亞咖啡豆進行深度烘陪將是一種浪費,因爲那樣將失去這種咖啡的特色。
另一方面,當一些咖啡豆進行黑色烘陪時,將會生出新的和有趣的品質,如墨西哥咖啡豆在黑色烘陪時,會產生一種有趣的甜味。
但一些咖啡豆深度烘陪、時,像危地馬拉安提瓜咖啡豆,會保留他們的酸味和水果味,這對於其他咖啡來說則比較難。在列入,蘇門塔臘咖啡豆通常顆粒飽滿,但卻低於中等酸度,在烘烤較深時,將會失去酸性,並且容易變爲糖糊狀。
總的來說,烘陪得越黑,品質越底,較深的烘陪意味着將會損失咖啡豆的大部份風味。
煤氣烘陪 炭火烘陪紅外烘陪
根據所採用的熱源不同,咖啡的烘陪又可分爲煤氣烘陪 炭火烘陪紅外烘陪。其中最常採用的是煤氣烘陪,溫度控制在200--300攝氏度之間,並要根據需要不時調節溫度。
大多數烘陪爐具使用煤氣,溫度在290度左右,在開始的5分鐘內,遊離的水分被蒸發掉。然後,殘留的水分從豆子中被擠出(這一過程中產生“噼啪”的聲成者“蓬蓬”的聲音。
當咖啡豆達到200度左右,就會變成深棕色並開始出油,這個過程叫做高溫分解。此時的烘陪咖啡者在操作中所作的決定至關重要,因爲如果烘陪的時間太常,咖啡豆就會被毀掉。
商業用烘陪爐大多使用大型機器。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,同時盛放豆子的容器容易旋轉,目的就是使咖啡豆受熱均勻,咖啡豆在滾筒中沿着螺旋槽轉動,當到達槽低時,就開始烘陪。只有烘陪大量咖啡豆時才使用這種昂貴的機器。
專業烘陪者可能使用一種特殊的烤具。它大體上呈鼓壯,水平旋轉,火位於下部,並且帶有抽氣扇來驅走煙塵。
烘陪所需設備
1.烘陪室:烘陪中排出的灰塵,銀皮,煙,等很容易弄髒環境,所以儘管空間狹窄也最好設有一間烘陪室,烘陪室的通風問題一定要考慮到。
2.集塵機,爲防止形成公害問題,至少要設有分塵器那一類的集塵機。
3.烘陪機排氣煙囪:集塵器到頂端的煙囪爲止,最好設高些,以防造成對附近居民的干擾。因爲如果煙囪太底,烘陪機的燃燒就會較差,從而形成煙槍臭味。
4.生豆清潔機(烘陪機共享):生豆上因常有各種副着物.夾雜物,所以烘陪前一定要進行清潔作業。如果無法設置專用的清潔機,則可以用烘陪機來進行。進行方法是將生豆裝入沒有加熱的烘陪機中,再將氣流調節器設定爲排氣,開動烘陪機讓他旋轉,便可以將生豆以外的東西除淨。此法對自然乾燥的生豆.舊豆.還有表面烤烘的豆子特別有效。
5.冷卻機:還必須準備一臺可應許烘陪機最大烘陪量,一次將其全部冷卻下來的專用冷卻機。有較不佔空間的便利做法。就是選用烘陪機和冷卻機一體者。
6.冷氣設備:夏季氣溫上升,在加上烘陪會釋放出熱氣,室溫便會因而提升,以致降低烘陪豆的冷卻能力,這種情況下便需要冷氣設備,而且最好的是設置在可與冷卻機吹入口共享的位置上。
經營規模較小的零售商可能會使用一種12公斤的機器。而熱衷此道的愛好者或零售商爲追求新鮮,寧願選擇現在剛剛應用的一種桌面烘陪爐具。
在烘陪過程中,保持咖啡豆的不停移動是非常重要的,着不但是爲了確保機器運轉平穩,也爲了防止咖啡豆焦糊起火。
當咖啡豆從爐具中取出時,大多自然冷卻,有時也會用水冷卻,冷卻越快越好,因爲烤好的咖啡豆在冷卻後將繼續加工。
手工烘陪
一提起烘陪,外行人總是認爲很難。但只要能夠確實掌握幾個要點,就不回很難了。開始時,可能炒不好,但熟練了之後,便可依自己的喜好而巧妙地增減烘陪的成都。
在此將爲你介紹使用手濾網的“手工烘陪”方法:
1.選購帶有把手的濾網。生咖啡豆最好挑選中南美洲系列(祕魯.古巴.墨西哥.巴西等地產),着比較適合初學者使用。用手挑去瑕疲豆,保證都的質量。
2.把生豆100克放入有把手的濾網中,蓋緊蓋子。開中火煎炒保持穩定的火候,手拿濾網於火的上方約20--30釐米處,反覆均勻地作圓周壯擺動,以使水分蒸發。
3.咖啡豆因全部受到火的烘烤,讓火均勻地烤到濾網的每個角落,防止豆子烤焦,集中精神擺動濾網。水分蒸發後,會出現煙,顏色,味,聲音等變化。經過5--6分鐘烘陪,豆子會變爲淡茶色。
4.八分鐘後,‘第一次爆裂’開始,咖啡豆的體積膨脹一倍,並且發出霹靂啪啦的聲響。待聲音消失後,在容器裏烘陪10或15分鐘時9(根據咖啡的種類而定)咖啡豆的滋味就全部釋放出來了,這些滋味之間大都能達到平衡,這時,“第二爆開始”,這標誌着咖啡豆的烘陪過程可以結束了。由於咖啡豆的狀況與種類不同,所以可以由顏色及聲音判斷是不是可以結束。
5.打開蓋子,將咖啡豆倒入盤子或篩子後,整個空氣中瀰漫着咖啡豆的香味,然後用扇子或吹風機的冷風,迅速將其冷卻。烘烤後的咖啡豆重量將會減輕,而只剩約85克左右。
6.品嚐味道,評價煎炒程度是不是合適,此時,正是最緊張也是最快樂的時候。有感於自己也能把咖啡烤出濃厚的香甜味。
烘陪完後,要再一次確認無次品豆和沒烤均勻的豆,如果有則將之去除,將炒好的豆保存在瓶或罐裏放置1-2天。
烘陪過的咖啡豆,如果要在一週之類使用完,可放置在常溫下,最好的保存方法是密封放在冰箱裏,每次使用時,只要取出必需的量,將其磨碎即可。能夠維持咖啡豆固有風味的時間約爲兩個星期左右。
烘陪過程中需要些重點要注意。
第一,火力不可太強,要不豆子烘烤不均勻,有濃有淡,味道很差。
第二,不要以強火快速烘陪,因爲烘陪過度,豆心燒焦有苦味,要有耐心。
第三,烘烤之中,會發出濃煙與香味,咖啡豆的外皮也會到初綻開。所以應事先以鋁箔紙覆蓋於瓦斯爐四周,也可以攜帶、瓦斯爐到戶外享受烘陪咖啡豆的樂趣。
第四,咖啡豆在烘陪中最大的敵人是氧氣和光線(那怕是比較暗的光線);因爲咖啡豆一經烘陪,產生在咖啡豆表面的香味很快就會消失,咖啡豆表面析出的油將被氧化,並隨即產生煤味和腐味。
第五,烘陪器具本身也能產生很大的破壞性。如果咖啡豆沒有被烘陪到必要的溫度或足夠長的時間,油就不會滲出,如果烘陪的溫度過高或時間太長,味道就會變淡還有一股焦味。焦糊咖啡總是令人不快的。
如果烘烤咖啡豆非常出色,也會變成一門藝術,在烘烤的過程中,咖啡豆會產生各種各樣的風味和香味,如果沒有這個過程,杯中的咖啡味道會明顯不足。
咖啡 在烘焙中的 化學反映
咖啡擁有豐富的廣泛多變的風味。不同的地區,不同的海拔高度,不同的氣候,不同的產地生產的咖啡具有各自的獨特的特色,生豆是清香的完全沒有通常咖啡的味道;咖啡的味道來自於恰當的烘焙,展現出果香(中淺焙)或焦糖甜香(深度烘焙)。烘焙的越淺味道越酸,烘焙的越深味道越苦。
生豆在高溫的環境中,透過熱分解作用,咖啡生豆成分如綠原酸、蛋白質和脂肪等等發生發生一系列的化學變化(很主要的是梅納反應),產生咖啡香氣物質,包括醛類、脂類、酮類、酸類等等。
加熱升溫發生熱物理化學分解過程中咖啡豆烘焙前後物質特性變化與溫度關係:
豆溫>100℃ 生豆顏色由綠轉黃,水分開時散失進行脫水反應,產生類似烤麪包的氣味;
豆溫>120~130 ℃ 生豆顏色轉變爲淺褐色;
豆溫約150 ℃ 產生炒類似大麥的氣味;
豆溫約180 ℃ 開始產生青煙,第一爆開始發生化學熱裂解反應,釋放出大量CO2,發生爆裂聲響,顏色轉爲褐色,豆子的體積增大;
豆溫約210 ℃ 第一爆結束,顏色繼續變深;
豆溫約220 ℃~230 ℃ 第二爆結束,顏色繼續變深,呈黑褐色,咖啡豆表面出油;
豆溫約240 ℃~ 270 ℃ 雖著溫度上升,豆子顏色越深,釋放更多氣體,體積持續膨脹,咖啡豆表面出油,咖啡的香氣充分的反應變化完成;
豆溫約270 ℃ 停止釋放煙氣,顏色專爲黑色,外表轉爲暗沉,體積不再變大;
豆溫約300 ℃ 豆子已成黑色,膨鬆易碎,香氣完全消失,變成炭化的狀態;
一般實際的烘焙溫度範圍是185~240 ℃。除了溫度影響咖啡風味之外,烘焙的方式與設備也有影響。
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」
2014-07-04 14:14:32 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 style="text-align: center; "> <img alt="" src="/uploads/allimg/150225/3-15022515522J58.jpg" style="width: 450px; height: 300px; " /></p> <p> 水分:</p> <p> 咖啡豆之水分含量隨不同加工階段及產品,而有很大的差異,含膜的潮溼咖啡豆之水分含量約爲50﹪,而乾燥之生咖啡豆約爲10﹪~13﹪,焙炒過的咖啡豆水分含量僅約5﹪以下。水分在咖啡豆之存在,與他種食物及飲料一樣,因含有相當量的水化膠體性大分子物質,如蛋白質及多醣類等,使水分以多種不同的物理及化學結合的方式,存在咖啡豆中。</p> <p> 礦物質:</p> <p> 礦物質在咖啡豆中的含量雖較少,約佔生咖啡豆乾物重的4﹪,但卻很重要。它含有多種不同的元素,其中以鉀的含量爲最多,約佔所有礦物質量的40﹪,其次爲鈣、鎂、磷、鈉及硫等。其它尚有許多含量在PPM層次的微量元素,如鋅、錳、銅、銣等33種以上。咖啡豆中所含礦物質並不能用來表示咖啡或咖啡粉製品的含量 ,後者在調製或加工過程中都有水的添加,會受到水質的影響而生成不同的變化。此外,影響生咖啡豆之礦物質含量及種類之最重要因素爲土壤及栽培過程中施肥的狀況。在咖啡的調製過程中,至少有90﹪的礦物質可從焙炒咖啡豆中被抽出,因此鉀或其它礦物質含量和咖啡可溶物產率間的關係,可用來評估咖啡的抽出率。</p> <p> 碳水化合物:</p> <p> 咖啡豆中所含的碳水化合物可以分成多醣類及低分子量糖類來加以說明,後者包含單、雙及三糖類等碳水化合物。此外,又可以分成還原糖及非還原糖。也含有一些衍生物,如果膠等。碳水化合物對於咖啡的貢獻在於味道、香氣及顏色。在風味方面,碳水化合物不僅本身經過焙炒之後,會散發咖啡香氣,同時也會吸附揮發性香氣,使咖啡呈現特殊的風味。</p> <p> 低分子量糖類 :</p> <p> 蔗糖是生咖啡豆中最主要的遊離態糖類,其含量依品種、 來源及成熟度而異。一般而言,Arabica咖啡豆所含蔗糖量較 Robusta咖啡豆爲高;生咖啡豆抽出液中亦可測得他種簡單的糖類,包括還原糖。生咖啡豆中也含有葡萄糖及果糖,Arabica的含量較Robusta的含量爲低,此外Arabica的總還原糖亦低於Robusta。</p> <p> 咖啡豆在焙炒以後,低分子量糖類的變化依焙炒程度之不同而有所差異,以蔗糖的損失最爲快速,其輕度焙炒之損失率爲97%,中度爲99%,重度焙炒爲100﹪。其它如葡萄糖、果糖及阿拉伯糖等,也都有相當程度的損失。</p> <p> 多醣類:</p> <p> 多醣類是生咖啡豆中很重要的組成分,約佔幹物量的40% ~ 50﹪。依種類來分,則有聚合半乳糖、聚合廿露糖、聚合阿拉伯糖及纖維素,這些都是構成咖啡豆質體的物質,且與咖啡豆的硬度有關。</p> <p> 多醣類在經過焙炒以後,仍會有相當量的保存,根據一項研究所得之資料發現,不同焙炒程度間之差異並不很大,其保留率在70﹪~ 75﹪之間,其中又以纖維素的保留率最高,聚合阿拉伯糖最低。在抽出方面,會有部分多醣類被抽出,依溶劑種類之不同而異,以水抽出時,抽出較多的是阿拉伯糖、半乳糖及部分甘露糖之聚合多醣類。</p> <p> 有機酸:</p> <p> 在衝調咖啡時,酸度的表現是很重要的,在良好的條件及技巧下,可發展出酸度清爽的特殊口味,是高級咖啡必備的條件。一般而言,焙炒程度較深的咖啡豆,其酸味的發展愈少,或甚至沒有,而呈現另一種純味咖啡的特質。</p> <p> 生的Arabica咖啡豆所含非揮發性酸包括了檸檬酸、蘋果酸、草酸及酒石酸等。經測試,並未能發現大量揮發性酸的存在。當生咖啡豆經過焙炒以後,酸的含量生成了很大的變化,其中以揮發性酸的變化最大。生豆所含之酸在經過焙炒以後,其損失率大約在15﹪左右,而較值得注意的是酸的化學變化。甲酸及醋酸在焙炒初期有增加的現象,並隨焙炒程度的增加而增加。直到焙炒末期反呈現減少的趨勢;檸檬酸及蘋果酸則隨焙炒之進行,而逐漸減少,形成其分解產物。</p> <p> 蛋白質及氨基酸:</p> <p> 以粗蛋白計,生咖啡豆含量約13﹪~ 16﹪,若扣除咖啡因及葫蘆巴鹼等含氮化合物,真正蛋白質的含量約爲8.8﹪~9.7﹪。生咖啡豆中也含有多種酵紊,如脂肪分解酵素、蛋白質分解酵素、醣類分解酵素、半乳糖水解酵素及過氧化酵素等 。生咖啡豆約含有0.15﹪~ 0.25﹪的遊離氨基酸,Robusta的含量比Arabica爲高,這些遊離氨基酸對於咖啡風味的影響程度較高,對於口味的影響較少。</p> <p> 氯原酸(chlorogenic Acidss) :</p> <p> 氯原酸至少有3種以上的異構物存在,其功能主要在於咖啡植株生理調節,包括:促進生長、根莖的形成、抗菌、防病蟲害及成爲木質素之前趨物等。在生咖啡豆中,Robusta的含量較Arabica爲多,溼式加工之生咖啡豆的含量約比干式加工法低40﹪。此物在經過焙炒以後,會經由不同的作用而消失,生成極複雜的產物,與咖啡的質量有密切的關係。</p> <p> 脂肪:</p> <p> 生咖啡豆的脂肪由存在於胚乳中之咖啡油(Coffee Oil)及存在於咖啡豆外層的蠟質所組成的,咖啡油不僅含有三甘油脂,也含有相當量的其它脂肪成分,它形成咖啡的特質,對於咖啡是很重要的。</p> <p> 生咖啡豆所含之咖啡油含量及組成分,因品種等之差異而有所不同,根據許多研究及統計,Arabica咖啡豆的平均含量爲幹物量的15﹪,標準差爲0.78﹪,Robusta咖啡豆之含量爲10﹪,標準差爲1.41﹪。</p> <p> 揮發性物質 :</p> <p> 揮發性物質是咖啡風味的主要來源,對咖啡質量尤其重要。咖啡揮發性物質的種類繁多,其存在狀況會影響咖啡香氣質量。其主要來源爲來自生豆中非揮發性物質在焙炒過程中,被斷開或經反應後所衍生而來。熱分解、其它反應或組成分間之作用,如糖類、氨基酸、有機酸及酚類化合物等之作用結果,形成咖啡特有的香氣與風味。而影響咖啡揮發性物質組成分的因素包括:咖啡豆的品種、栽培氣候、土壤條件、生豆之保存、焙炒溫度及時間、焙炒設備等因素。</p> <p> 生咖啡豆並不含咖啡的特殊香氣,因此並不直接食用,必須經過焙炒後纔會生成大量揮發性香氣物質。生咖啡豆在經過焙炒以後,主要的揮發性香氣成分經分析確認之種類至少有660種以上,是所有食品及飲料中揮發性香氣成分種類最多的食品,於焙炒過程中所生成的香氣如榛果味、奶油味及焦糖味或具有青草味、煙燻味、燒焦味、香辛味及苦味,多來自於可揮發性物質,另焙炒程度的差異亦會影響咖啡的風味特質。</p> <p> 果膠及木質素:</p> <p> 果膠是由多種多醣類所結合而成的物質,其主要組成分爲半乳糖酸之聚合物、俊糖酸及鼠李糖等,其含量達3﹪以上。木質素是植物體利用硫酸及苛性鹼處理後所剩餘的不溶性殘渣,亦即所謂的咖啡纖維,其含量約爲2.4﹪ 。</p> <p> 含氮化合物:</p> <p> 生咖啡豆中所含之含氮化合物可區分成植物鹼、葫蘆巴鹼(Trigonelline)、菸鹼酸、蛋白質及遊離氨基酸等,分述如下:</p> <p> 1、植物鹼:</p> <p> 主要爲咖啡因(Caffeine),在生咖啡豆中之含量,因品種上之不同,有很大的差異。以Robusta的含量較高,平均約爲幹物量的2.2﹪,Arabica的含量較少,平均約1.2%左右。近年在爪哇及科特迪瓦已栽培出低咖啡因品種的咖啡豆,其咖啡因的含量僅爲0.2﹪。咖啡因可以利用多種方法加以去除,製成各種去咖啡因製品,去咖啡因速溶咖啡粉之咖啡因含量爲0.3﹪以下,一般商品都控制在0.1﹪~ 0.2﹪之間。咖啡因可以說是咖啡的精神所在,也是最受爭議的事項。</p> <p> 咖啡因雖然沒有異臭味,但具有顯著的苦味。雖然有人想利用咖啡苦味程度之有無相同來判斷咖啡因含量之多寡,但並未能完全成功,因爲咖啡因的苦味僅佔咖啡苦味的一小部分,因此對於去咖啡因咖啡的苦味並未有太多的影向。</p> <p> 咖啡因在被人體消化以後,可快速的被吸收及代謝,並藉由尿液中排出。咖啡因在人體血液中含量的增高狀況,依胃中含量而定。咖啡因對人體生理效應最顯著的作用是對於中樞神經的刺激作用,至於對腦部活性生成變化所需劑量極高,比一般正常攝取量高出許多,其它較受人矚目的生理效應爲對於血壓、心臟血管的影向等問題。</p> <p> 2、葫蘆巴鹼(Trigonelline) :</p> <p> 葫蘆巴鹼是具有吸溼性的無色結晶,在水中的溶解性極佳,它也具有低程度的生理作用,主要爲中樞神經系統、膽汁之分泌及腸道之蠕動。葫蘆巴鹼直接對咖啡質量所造成的影響是很微小的,其苦味僅爲咖啡因的四分之一,由於它的存在量很少,因此對於口味上的影向並不很大。在生咖啡豆中的含量,依品種之不同而有所差異,Arabica的含量較Robusta高。葫蘆巴鹼在焙炒過程中會快速分解,其損失率約在50﹪~ 80﹪之間,依焙炒溫度及時間之不同而異。另葫蘆巴鹼會分解生成多種化合物,包括非揮發性之菸鹼酸…等,及29種揮發性物質,這些揮發性物質中已被鑑定出有9種爲孕含咖啡香氣物質。</p> <p> 3、菸鹼酸:</p> <p> 菸鹼酸在生咖啡豆中的含量很少,但是在經過焙炒以後,則有增加的現象,主要的原因是它來自葫蘆巴鹼分解作用的結果。但是研究結果發現,在焙炒的高溫下,菸鹼酸會繼續分解成具有揮發性的化學物質,因此真正的增加量並不多。</p> ' |
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meta_title | '咖啡豆成分詳細分析 精品咖啡常識_咖啡知識_中國咖啡網' |
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meta_description | '水分: 咖啡豆之水分含量隨不同加工階段及產品,而有很大的差異,含膜的潮溼咖啡豆之水分含量約爲50﹪,而乾燥之生咖啡豆約爲10﹪~13﹪,焙炒過的咖啡豆水分含量僅約5﹪以下。水分在咖啡豆之存在,與他種食物及飲料一樣,因含有相當量的水化膠體性大分子物質' |
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'category' => 'category.html', 'search' => 'search.html', 'show' => 'show.html', ), 'cat_field' => '', 'module_field' => '', 'html' => 0, ), 'displayorder' => '0', 'acount' => '48', 'namerule' => '{typedir}/{Y}{M}{D}{aid}.html', 'namerule2' => '{typedir}/list_{tid}_{page}.html', 'mid' => 'article', 'pcatpost' => 1, 'topid' => '4', 'domain' => '', 'catids' => array ( 0 => '665', ), 'is_post' => 1, 'mobile_domain' => '', 'tid' => 1, 'url' => 'https://gafei.com/list-fangdankafei.html', 'total' => 48, 'field' => array ( ), ), 666 => array ( 'id' => '666', 'pid' => '4', 'pids' => '0,4', 'name' => '馥芮白', 'dirname' => 'furuibai', 'pdirname' => 'kafeizhishi/', 'child' => 0, 'childids' => 666, 'thumb' => '', 'show' => '1', 'setting' => array ( 'edit' => 1, 'disabled' => 0, 'getchild' => 1, 'linkurl' => '', 'urlrule' => 3, 'seo' => array ( 'list_title' => '馥芮白_星巴克馥芮白_Flat White', 'list_keywords' => '', 'list_description' => 'Flat White 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urlrule | '/views-24905-[page].html' |
fix_html_now_url | '' |
my_web_url | 'https://bak.gafei.com/views-24905' |
get | array ( 's' => 'article', 'c' => 'show', 'id' => '24905', '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 |
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_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 |
---|---|---|
9.77 ms | pre_system | 1 |
0.21 ms | dbquery | 9 |
Action | Datetime | Status | Method | URL | Content-Type | Is AJAX? |
---|---|---|---|---|---|---|
2025-01-28 18:34:44 | 200 | GET | https://bak.gafei.com/index.php/ | text/html; charset=UTF-8 | No | |
2025-01-28 18:34:43 | 200 | GET | https://gf.coffeecdn.com/index.php/ | text/html; charset=UTF-8 | No | |
2025-01-28 18:34:42 | 200 | GET | https://bak.gafei.com/index.php/ | text/html; charset=UTF-8 | No | |
2025-01-28 18:34:40 | 200 | GET | https://bak.gafei.com/index.php/ | text/html; charset=UTF-8 | No | |
2025-01-28 18:34:38 | 200 | GET | https://bak.gafei.com/index.php/ | text/html; charset=UTF-8 | No | |
2025-01-28 18:34:37 | 200 | GET | https://www.php168.gafei.com/index.php/ | text/html; charset=UTF-8 | No | |
2025-01-28 18:34:36 | 200 | GET | https://bak.gafei.com/index.php/ | text/html; charset=UTF-8 | No | |
2025-01-28 18:34:35 | 200 | GET | https://cno.gafei.com/index.php/ | text/html; charset=UTF-8 | No | |
2025-01-28 18:34:34 | 200 | GET | https://bak.gafei.com/index.php/ | text/html; charset=UTF-8 | No | |
2025-01-28 18:34:28 | 200 | GET | https://bak.gafei.com/index.php/ | text/html; charset=UTF-8 | No | |
2025-01-28 18:34:26 | 200 | GET | https://bak.gafei.com/index.php/ | text/html; charset=UTF-8 | No | |
2025-01-28 18:34:25 | 200 | GET | https://gf.coffeecdn.com/index.php/ | text/html; charset=UTF-8 | No | |
2025-01-28 18:34:24 | 200 | GET | https://bak.gafei.com/index.php/ | text/html; charset=UTF-8 | No | |
2025-01-28 18:34:23 | 200 | GET | https://bak.gafei.com/index.php/ | text/html; charset=UTF-8 | No | |
2025-01-28 18:34:22 | 200 | GET | https://bak.gafei.com/index.php/ | text/html; charset=UTF-8 | No | |
2025-01-28 18:34:20 | 200 | GET | https://bak.gafei.com/index.php/ | text/html; charset=UTF-8 | No | |
2025-01-28 18:34:19 | 200 | GET | https://bak.gafei.com/index.php/ | text/html; charset=UTF-8 | No | |
2025-01-28 18:34:18 | 200 | GET | https://bak.gafei.com/index.php/ | text/html; charset=UTF-8 | No | |
2025-01-28 18:34:16 | 200 | GET | https://bak.gafei.com/index.php/ | text/html; charset=UTF-8 | No | |
2025-01-28 18:34:15 | 200 | GET | https://bestcoffee.gafei.com/index.php/ | text/html; charset=UTF-8 | No |
Session doesn't seem to be active.
s | article |
c | show |
id | 24905 |
m | index |
Accept-Encoding | gzip,deflate |
User-Agent | Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; Amazonbot/0.1; +https://developer.amazon.com/support/amazonbot) Chrome/119.0.6045.214 Safari/537.36 |
Host | bak.gafei.com |
Connection | close |
Accept-Encoding | gzip,deflate |
User-Agent | Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; Amazonbot/0.1; +https://developer.amazon.com/support/amazonbot) Chrome/119.0.6045.214 Safari/537.36 |
Host | bak.gafei.com |
Connection | close |
CodeIgniter Version: | 4.1.4 |
PHP Version: | 8.0.25 |
PHP SAPI: | fpm-fcgi |
Environment: | development |
Base URL: | https://bak.gafei.com/ |
Timezone: | PRC |
Locale: | en |
Content Security Policy Enabled: | No |