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'烘焙過程時咖啡豆的屬性 咖啡烘焙技巧'

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'烘焙,過程,咖啡豆,屬性,咖啡,技巧,'

'炒豆過程是在加熱生豆，發展咖啡香氣與口味的主要過程。所散發出來的香氣與口味是由每種生豆的原有特性所決定。炒豆的深淺度是取決於生豆種類、市場需求或烹煮方式。使用哪種烘焙機器控制著炒豆深淺程度。即使各種生豆本身的化學與物理成分都不同，這些成分'

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'2015-04-14 19:45:43'

'2015-04-14 19:46:12'

'28752'

''

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NULL

'<p style="text-align: center; ">
	<img alt="" src="/uploads/allimg/150414/3-1504141946103R.jpg" style="width: 226px; height: 300px; " /></p>
<p>
	　　炒豆過程是在加熱生豆，發展咖啡香氣與口味的主要過程。所散發出來的香氣與口味是由每種生豆的原有特性所決定。炒豆的深淺度是取決於生豆種類、市場需求或烹煮方式。使用哪種烘焙機器控制著炒豆深淺程度。即使各種生豆本身的化學與物理成分都不同，這些成分在炒豆的過程中即使程度上有些許不同，但原理都是相似的。</p>
<p>
	　　烘焙是一個使充滿的水分的生豆，暴露在快速加熱至 400 度華氏 (200 度攝氏) 的烘熱的過程。在這個溫度， 咖啡豆的內部產生高溫分解作用。短暫的放熱過程發生了。咖啡豆的溫度提高到 392 至 410 度華氏 (200 到 210 度攝氏) ，同時咖啡豆也散失了 4 至 6% 的重量。生豆有著 12% 的水分，若從此算起，炒豆過程總共會失去 16 至 18% 的水分。在烘焙的過程中，水分損失越多，咖啡豆顏色越深。咖啡豆的顏色也是在快速失去重量的過程中所形成的。大部分的糖分會改變加上咖啡豆會持續膨脹 (約是原本豆子大小的兩倍) ，表面也同時出現裂痕。</p>
<p>
	　　高溫分解作用剛開始時，生豆中約 7.5% 的葉綠素微減，炒好的豆子中只剩約 4% 。生豆的 PH 值約為 6.0 ，在高溫分解作用剛開始時逐漸降至 5.5 ，然後再淺炒的豆子中降至 4.9 。基本上，這個過程是一個用熱分解生豆中的有機物質的乾式蒸餾法。炒豆在達到所理想中的口味時停止，是相同於在達到理想中的高溫分解與失重程度。炒豆停止時機是由豆子烘焙中的深淺度所決定，也可由咖啡豆在烘焙機的溫度控制系統下的溫度所決定。重點是，糖的高溫分解作用與焦糖化的程度，決定了理想的咖啡口味與香氣。</p>
<p>
	　　烘焙過程裡的失重過程有兩種速度。第一種是慢速，是因為豆子中的水分蒸發所造成。第二種是快速的高溫分解作用。當失去水分的速度加快時，豆中的二氧化碳會急速增加。這轉換的時機是在高溫分解作用剛開始時產生，即是在約 365 度華氏 (185 度攝氏 ) 或約為從生豆失去 10% 水分時產生。雖然 2% 的二氧化碳的釋放速度是計算標準，但在美味的淺炒豆方式 1% 二氧化碳的釋放度是有可能的。 這些上述的普遍炒豆現象，在各類咖啡中是非常相似的，即使是很不同的 Robustas ( 羅布斯達豆 ) 如：爪哇咖啡。但這些相似性不可與生豆中原有不同的大小、種類、含水量，及其他的因素，影響每批豆子發展理想的口味的速度快慢混為一談。</p>
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'烘焙過程時咖啡豆的屬性 咖啡烘焙技巧_咖啡烘焙_咖啡知識_中國咖啡網'

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