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'咖啡衝煮方式：手衝咖啡常見的幾大錯誤及正確的操作方法'

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'咖啡,衝煮,方式,手衝,常見,大錯誤,處理,方法,'

'一杯好喝的手衝咖啡，可以品味到咖啡酸、香、甜等不同層次的細節變化，喝起來清爽無負擔，這般細緻的風味變化只要一接觸就無法自拔。 很多小夥伴表示，明明按照了步驟來，爲什麼還是衝不出一杯好喝的手衝咖啡?現在小編從三大角度揭露下手衝咖啡常見的錯誤!'

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'2015-12-11 14:06:24'

'2015-12-11 13:31:23'

'46000'

''

''

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'<center>
	<img alt="咖啡知識 | 手衝咖啡裏的幾種常見錯誤" src="http://img01.store.sogou.com/net/a/04/link?appid=100520031&amp;w=710&amp;url=http://mmbiz.qpic.cn/mmbiz/ylzicGV6w0YOSgIxe8k9v62YQRnJFGsJEspu5V6YK2icxEmtqpcIUM7VyzbUAzAoVdOv2bicGXkucibg0PzJe8zHrQ/0?wx_fmt=jpeg" /></center>
<p>
	　　&#9654;一杯好喝的手衝咖啡，可以品味到咖啡酸、香、甜等不同層次的細節變化，喝起來清爽無負擔，這般細緻的風味變化只要一接觸就無法自拔。</p>
<center>
	<img alt="" src="http://img01.store.sogou.com/net/a/04/link?appid=100520031&amp;w=710&amp;url=http://mmbiz.qpic.cn/mmbiz/ylzicGV6w0YOSgIxe8k9v62YQRnJFGsJEzX4MDuqibFiauPXkPMEptSQZa4oZRzREpyrvOtgDcKJPicCiaiatbXnnByg/0?wx_fmt=jpeg" /></center>
<p>
	　　&#9654;很多小夥伴表示，明明按照了步驟來，爲什麼還是衝不出一杯好喝的手衝咖啡?現在小編從三大角度揭露下手衝咖啡常見的錯誤!</p>
<p>
	　　咖啡豆</p>
<center>
	<img alt="" src="http://img01.store.sogou.com/net/a/04/link?appid=100520031&amp;w=710&amp;url=http://mmbiz.qpic.cn/mmbiz/ylzicGV6w0YOSgIxe8k9v62YQRnJFGsJEibYX3LX1CeQQuQ9RUsvyRDTdlu7ELZhic6HUlNK2n81Uf58VbrM6oTMA/0?wx_fmt=jpeg" /></center>
<p>
	　　錯誤1：研磨度</p>
<p>
	　　市面上有各式各樣的磨豆機，好的磨豆機可以保證磨出的咖啡粉粗細均勻。如果咖啡粉不均勻，細粉過多，就會讓出品的咖啡口感不夠「純」。</p>
<p>
	　　那手衝咖啡的咖啡豆適合的粗細度到底是多少呢?</p>
<p>
	　　答案就是：中度研磨，如砂糖粒般大小。若咖啡粉太粗，熱水過快流過，就很難萃取出咖啡的芳香物質。若咖啡粉太細，濾嘴容易堵塞，導致水與粉浸泡時間過長，咖啡會出現苦、澀的口感。</p>
<center>
	<img alt="" src="http://img01.store.sogou.com/net/a/04/link?appid=100520031&amp;w=710&amp;url=http://mmbiz.qpic.cn/mmbiz/ylzicGV6w0YOSgIxe8k9v62YQRnJFGsJEjhXtpRyQaziae4yWDsHMCjyVvPkT5femMfcJWB7DGsZ8fFEU9tibzGHA/0?wx_fmt=jpeg" /></center>
<p>
	　　錯誤2：新鮮度</p>
<p>
	　　很多人都爲了圖方便選擇已磨好的咖啡粉，或者一次性磨很多，放在冰箱裏。其實「新鮮研磨」是好咖啡的第一條件，它保證了咖啡的口感。當咖啡磨成粉後，就會加快咖啡粉氧化速度，40秒香氣就開始散失。咖啡粉香氣損失嚴重的話，自然咖啡的風味也就消失了。</p>
<center>
	<img alt="" src="http://img01.store.sogou.com/net/a/04/link?appid=100520031&amp;w=710&amp;url=http://mmbiz.qpic.cn/mmbiz/ylzicGV6w0YOSgIxe8k9v62YQRnJFGsJEtHubrH2J2kYrTXzg6zJEqK8KibX9IwE37xrqLRVqZorkKjSvryD0zdA/0?wx_fmt=jpeg" /></center>
<p>
	　　錯誤3：布粉</p>
<p>
	　　咖啡粉倒進滴濾杯後需輕輕搖晃下使其平鋪，這是個非常容易忽視的步驟，或者用力過猛，搖晃太多下，都是不可取的。粉面的平整度決定了手衝咖啡燜蒸和萃取的均勻度，直接導致了咖啡的口感。</p>
<p>
	　　水</p>
<center>
	<img alt="" src="http://img01.store.sogou.com/net/a/04/link?appid=100520031&amp;w=710&amp;url=http://mmbiz.qpic.cn/mmbiz/ylzicGV6w0YOSgIxe8k9v62YQRnJFGsJEs7rGaUYd9ISXWDjNiczpzibvgcEY7153bBJOaDNHz0YSiaxBoyzPNlicKg/0?wx_fmt=jpeg" /></center>
<p>
	　　錯誤1：水質</p>
<p>
	　　如果你對味道斤斤計較，那拿來衝煮咖啡的水也別忽略，一杯手衝咖啡98%的成分都是水，水中可溶性物質(TDS)範圍最好在100-250ppm之間。不建議用純淨水製作咖啡，用純淨水製作出的咖啡往往口味會比較呆板，缺少層次感。但更不要使用雜牌礦泉水或雜牌桶裝水，一但水中有異味，它將更加明顯的放大體現在咖啡之中。(可選用X夫等市面著名品牌的礦泉水)</p>
<center>
	<img alt="" src="http://img01.store.sogou.com/net/a/04/link?appid=100520031&amp;w=710&amp;url=http://mmbiz.qpic.cn/mmbiz/ylzicGV6w0YOSgIxe8k9v62YQRnJFGsJED1VovibHZGFhGIQaLPiaTxz3c61YLd5iaQN1IhHAAEuW5l2DB8HgUhwHw/0?wx_fmt=jpeg" /></center>
<p>
	　　錯誤2：水溫</p>
<p>
	　　水溫也是影響咖啡味道的一項重要指標，水溫過高會使咖啡的苦味變強，水溫低則會使酸味變強。建議：深焙咖啡豆適合80-85度的溫度，中淺焙咖啡豆適合90度左右的水溫來萃取。</p>
<p>
	　　錯誤3：水流</p>
<p>
	　　咖啡芳香與層次感能否盡情的釋放出來，關鍵就在於注水。一般常見錯誤有：</p>
<center>
	<img alt="" src="http://img01.store.sogou.com/net/a/04/link?appid=100520031&amp;w=710&amp;url=http://mmbiz.qpic.cn/mmbiz/ylzicGV6w0YOSgIxe8k9v62YQRnJFGsJEVia11eZPhVDCe8Za8iaJJyy4jnE0G3EuSI44TEwJD5UlWicE6HJWjiaCXw/0?wx_fmt=jpeg" /></center>
<p>
	　　A.注入水柱過大，水柱方向過於傾斜，這樣會導致水流把粉層側面衝出個洞，直接從濾紙處跑掉了，造成咖啡萃取不足。</p>
<p>
	　　B.水柱拉的過高，導致水流破壞咖啡粉成，容易注入氣泡，咖啡萃取不均勻。也會導致水柱與接觸空氣面積過多，水溫受到了影響，因此水柱必須愈靠近咖啡愈好。</p>
<p>
	　　C.水流不穩定，水流忽大忽小，時而猛衝，時而滴答滴答斷掉，導致咖啡粉各個區域浸泡程度不一，咖啡的口味都會被影響。</p>
<p>
	　　錯誤4：水量</p>
<p>
	　　由於不同人的口味不同，對濃淡要求不一樣，金盃萃取的濃度範圍是1.15%-1.35%，用水比例大概在1:13到15上下。有些人單純爲了追求濃郁用很少的水，但喝起來並不適口。而相反一些人期望用更多的水萃取出更多物質，殊不知萃取越到後面的越淡，最後濃度不足。</p>
<center>
	<img alt="" src="http://img01.store.sogou.com/net/a/04/link?appid=100520031&amp;w=710&amp;url=http://mmbiz.qpic.cn/mmbiz/ylzicGV6w0YOSgIxe8k9v62YQRnJFGsJEdbzH5GwAp7aH7g5rb0EhricNPj1BjGV4qVeUAFwjZNZ5AMFJibtWJnmw/0?wx_fmt=jpeg" /></center>
<p>
	　　容器</p>
<p>
	　　錯誤1：濾紙</p>
<p>
	　　一張好的濾紙應該是無異味、濾水性好的。而很多人貪便宜使用劣質的濾紙，很薄，易漏。有些濾紙濾水速度很慢，只見注水，卻不見下流，這樣必然導致咖啡萃取過度，影響口感。還在奇怪爲什麼買了好咖啡，味道卻不好。</p>
<center>
	<img alt="" src="http://img01.store.sogou.com/net/a/04/link?appid=100520031&amp;w=710&amp;url=http://mmbiz.qpic.cn/mmbiz/ylzicGV6w0YOSgIxe8k9v62YQRnJFGsJECIOe5nlpnrgz5OjO9JPZ6NiaTXqwnsiaIia8LibARFfhsLXBj3XicctHESg/0?wx_fmt=jpeg" /></center>
<p>
	　　錯誤2：手衝壺</p>
<p>
	　　前面已說過水流對一杯咖啡的好壞有着關鍵性的影響，那手衝壺的選擇就起到了至關重要的作用。如果選錯了手衝壺會有哪些問題呢?</p>
<center>
	<img alt="" src="http://img01.store.sogou.com/net/a/04/link?appid=100520031&amp;w=710&amp;url=http://mmbiz.qpic.cn/mmbiz/ylzicGV6w0YOSgIxe8k9v62YQRnJFGsJE5uF2M9LJiaiaJ9Bkcn66XGbZBmgp7ETyjTPepcVWcoXZYibdcV5z2Cg7w/0?wx_fmt=jpeg" /></center>
<p>
	　　A.壺口，很多手衝壺都採用了長嘴細口，目的就是爲了讓水流易控制，流暢不間斷。有同學使用劣質手衝壺，甚至直接用非專用的熱水壺，水流難以均勻，甚至會順着壺口下沿流下。</p>
<p>
	　　B.溫度計，如何在最佳溫度時萃取咖啡?如果手衝壺上有個溫度計的話就會省時省力省心。</p>
<p>
	　　C.保溫性，手衝時記得蓋上蓋子，萃取時失溫程度會減少，能夠帶來更穩定的水溫。</p>
<p>
	　　來源：PT咖啡</p>
'

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