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'爲什麼自己在家衝的咖啡總是沒有咖啡館衝的好喝？'

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'專業咖啡師交流 請關注咖啡工房（微信公衆號cafe_style ） 專業咖啡師衝的咖啡，跟你自己在家做的有什麼不一樣? 在一本關於咖啡原理的新書Water for Coffee: Science Story Manual中，作者之一、俄勒岡大學計算材料與化學副教授 Christopher Hendon 從化學和'

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'2017-12-25 14:47:48'

'2017-12-25 14:53:34'

'113169'

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'<p line="mblB">
	<span style="font-size:16px;"><img alt="" src="/uploads/allimg/171225/3-1G225144Z6231.jpg" style="width: 800px; height: 456px;" /></span><br />
	<span style="color: rgb(62, 62, 62); font-family: 微軟雅黑, 黑體, Arial; font-size: 14px;">專業咖啡師交流 請關注咖啡工房（微信公衆號cafe_style ）</span><br />
	<br />
	&nbsp;</p>
<h2 style="box-sizing: border-box; margin: 0px 0px 0.8em; padding: 0px 0px 0px 28px; border-width: 0px 0px 2px; border-bottom-style: solid; border-bottom-color: rgb(80, 193, 233); font-variant-ligatures: normal; font-stretch: inherit; font-size: 19px; line-height: 30px; font-family: \'ヒラギノ角ゴ Pro W3\', \'Hiragino Kaku Gothic Pro\', メイリオ, Meiryo, \'ＭＳ Ｐゴシック\', sans-serif; vertical-align: baseline; position: relative; color: rgb(51, 51, 51); width: auto; orphans: 2; widows: 2;">
	<span style="font-size: 16px;">專業咖啡師衝的咖啡，跟你自己在家做的有什麼不一樣?</span></h2>
<p line="V4O0">
	<span style="font-size:16px;">在一本關於咖啡原理的新書&nbsp;Water for Coffee: Science Story Manual&nbsp;中，作者之一、俄勒岡大學計算材料與化學副教授 Christopher Hendon 從化學和物理角度解釋了咖啡萃取的原理。在他看來，職業咖啡師衝的咖啡更好喝，這當然跟他們訓練有素，技法嫺熟有關係，但更重要的原因，是他們懂得更多化學和物理的原理，也有更多的時間去根據試驗配方。</span></p>
<p line="takU">
	<span style="font-size:16px;">對一般人來說，一杯咖啡中含有1.2%-1.5%的咖啡成分（一系列有機酸、美拉德反應產物、芳香酯、雜環化合物等等的混合物）和8%-10%的咖啡成分時，都是好喝的，前者恰好是大部分過濾咖啡的百分比，後者對應的是 Espresso 濃縮咖啡的成分比。</span></p>
<p line="uJpL">
	<span style="font-size:16px;">能夠萃取到8%-10%咖啡成分的方法非常少，意式咖啡機是其中最常見的。但能達到1.2%-1.5%萃取比例的方法就很多了，有手衝、土耳其式，阿拉伯式、Aeropress、法式壓濾、虹吸或者美式滴濾咖啡機等。這些方法的設備一個共同點是：都比意式咖啡機便宜。當然了，意式咖啡機也可以做出1.2%-1.5%比例的咖啡&mdash;&mdash;把一杯濃縮咖啡加熱水稀釋，就得到了我們常說的&ldquo;美式咖啡&rdquo;（Americano）。</span></p>
<figure>
	<span style="font-size:16px;"><img alt="" src="/uploads/allimg/171225/3-1G225145141S4.png" style="width: 800px; height: 125px;" /></span><figcaption></figcaption></figure>
<p line="2UuW">
	<span style="font-size:16px;">所以問題來了，既然這些咖啡飲品的咖啡含量都差不多，爲什麼喝起來卻那麼不同？</span></p>
<p line="2UuW">
	&nbsp;</p>
<h2 style="box-sizing: border-box; margin: 0px 0px 0.8em; padding: 0px 0px 0px 28px; border-width: 0px 0px 2px; border-bottom-style: solid; border-bottom-color: rgb(80, 193, 233); font-variant-ligatures: normal; font-stretch: inherit; font-size: 19px; line-height: 30px; font-family: \'ヒラギノ角ゴ Pro W3\', \'Hiragino Kaku Gothic Pro\', メイリオ, Meiryo, \'ＭＳ Ｐゴシック\', sans-serif; vertical-align: baseline; position: relative; color: rgb(51, 51, 51); width: auto; orphans: 2; widows: 2;">
	<font style="box-sizing: border-box; vertical-align: inherit;">當咖啡遇到水</font></h2>
<div>
	<span style="font-size: 16px;">在1.2%-1.5%的陣營裏，大致分爲兩派，一派是把咖啡粉全部浸入水中來萃取的，也就是&ldquo;浸泡&rdquo;，一派則是讓水流過咖啡粉，也就是&ldquo;過濾&rdquo;。</span></div>
<p line="eIw7">
	<span style="font-size:16px;">從物理角度來說，浸泡法的水溫更高。在咖啡萃取過程中，&ldquo;化合物從咖啡顆粒表面溶解到水中的過程&rdquo;並不是最慢的，相比之下，&ldquo;咖啡風味從咖啡顆粒內部，到達水和咖啡顆粒的接觸面&rdquo;這一過程更花時間。水溫升高，會使這一過程加快。</span></p>
<figure>
	<span style="font-size:16px;"><img alt="" data-author-block="4848235" data-color="#557585" data-font="serif" data-height="auto" data-layout="block" data-link="https://images.theconversation.com/files/187696/original/file-20170926-13681-1ao0dih.jpg?ixlib=rb-1.1.0&amp;q=45&amp;auto=format&amp;w=1000&amp;fit=clip" data-width="auto" ori-height="auto" ori-width="auto" src="/uploads/allimg/171225/3-1G22514514Q05.jpg" style="width: 800px; height: 1131px;" /></span><figcaption><span style="font-size:16px;">SCAA 的咖啡風味輪</span></figcaption></figure>
<p line="k1kX">
	<span style="font-size:16px;">更高的粒子溫度，意味着更多帶着咖啡香氣的複合物會被釋放出來，但高水溫也會讓很多不好的複合物流入水中，Specialty Coffee Association 發表過一張氣味輪，幫助人們分析咖啡的香氣。</span></p>
<p line="gS74">
	<span style="font-size:16px;">手衝以及其他各種過濾法沖泡的咖啡更復雜一些。浸泡法的時間可以控制，過濾法的萃取時間則取決於咖啡粉的粗細，因爲這直接影響到水流經過的快慢。</span></p>
<p line="JxH6">
	<span style="font-size:16px;">咖啡與水的比例也很重要。咖啡粉越細，萃取越充分，但水流過的速度也會相應變慢。如果此時減少咖啡用量，那萃取時間也會比之前短&mdash;&mdash;也就是說，過濾式咖啡是&ldquo;牽一髮動全身&rdquo;的連鎖反應，變量更多也更復雜。</span></p>
<p>
	&nbsp;</p>
<div>
	<h2 style="box-sizing: border-box; margin: 0px 0px 0.8em; padding: 0px 0px 0px 28px; border-width: 0px 0px 2px; border-bottom-style: solid; border-bottom-color: rgb(80, 193, 233); font-variant-ligatures: normal; font-stretch: inherit; font-size: 19px; line-height: 30px; font-family: \'ヒラギノ角ゴ Pro W3\', \'Hiragino Kaku Gothic Pro\', メイリオ, Meiryo, \'ＭＳ Ｐゴシック\', sans-serif; vertical-align: baseline; position: relative; color: rgb(51, 51, 51); width: auto; orphans: 2; widows: 2;">
		<font style="box-sizing: border-box; vertical-align: inherit;">其他影響因素</font></h2>
</div>
<p line="Ds0o">
	<span style="font-size:16px;">就算你能夠完全掌握手衝咖啡的各個步驟，精確複製某位你喜歡的咖啡師，但還是有一定可能得不到一樣的味道。有三種因素可以影響咖啡的口味：水質，咖啡粉的粗細，以及咖啡的新鮮度。</span></p>
<p line="YGAk">
	<span style="font-size:16px;">首先，水質。咖啡是一種酸味的飲料，沖泡用水本身的酸度，會很大程度上影響到你的出品。含較少可溶性鈣、鎂化合物的軟水，會衝出酸度更高的咖啡；而硬水，也就是含碳酸化合物多的水，則更有可能衝出一杯粉質口感的咖啡，因爲碳酸化合物中和了杯中含有更多風味的酸。</span></p>
<p line="ta81">
	<span style="font-size:16px;">理想的水質介於過軟和過硬之間，但在家中想要搞清楚某種水的軟硬是挺難的一件事，有一個方法可以用來做實驗：用法國的依雲水來測試。依雲水的硬度是306mg/L，溶解性總固體爲489，是硬度最高的市售水品牌之一。用依雲水與你常用的水同時衝一杯咖啡，再做比較，就大致可以瞭解你家的水質情況。</span></p>
<p line="ARZt">
	<span style="font-size:16px;">你的磨豆機也很關鍵。螺旋槳式磨豆機（blade grinders）被很多人&ldquo;嫌棄&rdquo;，因爲它磨出來的咖啡粉粗細不均；有條件的話最好選用磨盤式磨豆機（burr grinder），兩片平行齒輪相互研磨，磨出來的咖啡粉粗細比較平均。</span></p>
<p>
	<span style="font-size:16px;"><img alt="" data-author-block="4848235" data-color="#557585" data-font="serif" data-height="auto" data-layout="block" data-link="https://images.theconversation.com/files/187654/original/file-20170926-17379-19xleix.jpg?ixlib=rb-1.1.0&amp;q=45&amp;auto=format&amp;w=1000&amp;fit=clip" data-width="auto" ori-height="auto" ori-width="auto" src="/uploads/allimg/171225/3-1G22514515W96.png" style="width: 750px; height: 371px;" /></span></p>
<p line="Adjg">
	<span style="font-size:16px;">至於到底應該磨多細，爭論一直都有。有人認爲說咖啡豆磨得越細越好，最大限度增加顆粒接觸水的表面積，以萃取出最好的咖啡風味；也有人說越粗越好，以免過度萃取釋放出澀味。到底粗還是細？這個，可能還是要麻煩你根據自己的口味慢慢調試。</span></p>
<p line="NE5p">
	<span style="font-size:16px;">最後，咖啡的新鮮度，也是一樣關鍵。烘焙過的咖啡含有大量二氧化碳和其他揮發性氣體，會慢慢從咖啡豆裏釋放出來。大部分咖啡館不會試用烘焙時間超過一個月的咖啡豆，強調新鮮咖啡的重要性。密封后冷凍可以顯著延長咖啡&ldquo;跑氣&rdquo;的過程，以保持其新鮮度。</span></p>
<p line="yneY">
	<span style="font-size:16px;">所以，如果你在家衝的咖啡沒有在店裏的好喝，千萬不要灰心喪氣，這是很正常的&hellip;&hellip;但也要記住，任何化學公式都比不上你自己的舌頭，通過日常一次又一次的練習，做出你自己喜歡的口味，這可能是比任何變量都更重要的事。</span></p>
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