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'2016-11-07 11:28:40'

'2016-11-07 11:28:37'

'83792'

''

''

''

''

'意式咖啡磨豆機刻度-意式濃縮咖啡粉粗細'

''

''

''

''

''

''

''

NULL

'<a href="http://www.gafei.com/jingpinkafeixue/2015/0914/39702.html">意式咖啡磨豆機刻度-意式濃縮咖啡粉粗細</a><a name="意式咖啡磨豆機刻度-意式濃縮咖啡粉粗細"></a><br />
<div>
	HG one是一個由來自舊金山的歌劇音樂演奏家和自由電影視覺特效師一起創立的品牌，HG one grinder是他們的第一款產品，作爲外界看來的兩個外行，居然會去做磨豆機那麼一款咖啡界的專業用具作爲切入點，我覺的他們的信心和勇氣真是令人佩服，而且HGone一經推出，就在業內和愛好者中間產生廣泛的熱議，也以它的做工，身價，輕鬆登頂手搖磨豆機王者的地位。希望他們後繼會有其他更好玩的作品推出來。</div>
<div>
	磨豆機在咖啡新兵中往往是直接被忽視了！這是個真正杯具的事實！很多新手直接在超市裏購買咖啡粉使用。但稍有常識的朋友一定會知道，咖啡烘焙後保質期是非常非常短的。一般都建議新鮮烘焙的豆子需在1個月內飲用！因爲一個月的時間，豆子裏那些能帶給你極致風味的元素會快速的流失。磨成了粉的咖啡因爲和空氣接觸面積的變大，氧化速度更快。一般研磨後15分鐘就足矣讓原本的精品咖啡變成廢品。這就是爲什麼總有人或商家廣告我們的咖啡是現磨咖啡！雖然有時候那些商家自己都不懂爲什麼要現磨！</div>
<div>
	&nbsp;</div>
<div>
	這裏有些朋友就會說，只要是現磨不就行了！？我在淘寶上買個幾十塊的螺旋漿式的磨豆機現磨就OK了嘛！事實上這種方式只要你的豆子品質夠好，也夠新鮮肯定比你直接購買咖啡粉來衝煮萃取味道要好很多！但是你還是會浪費咖啡豆！螺旋漿式的砍豆機（因爲這種機器粉碎豆子的方式是砍而不是研磨所以我們稱爲砍豆機）不光是不能把咖啡豆處理成顆粒均勻的咖啡粉，而且還在砍的過程中產生大量的熱量。咖啡粉在受熱後會加速氧化的過程。風味也會被帶走！另外從精品咖啡的成功萃取第一原則（均勻萃取）的原則下，因爲砍豆機所砍出的咖啡粉顆粒有粗有細，也會導致咖啡的萃取失敗！最直接的就是萃取過度，或萃取不足！萃取不足的咖啡會酸澀麻口，萃取過度的咖啡會焦苦過量！</div>
<div>
	&nbsp;</div>
<div>
	如果大家還不理解，舉個簡單的例子就是炒酸辣土豆絲。如果你切的土豆絲有的粗有的細，那麼你把細的炒熟了起鍋裝盤後就會發現粗的還是生的。但如果把粗的炒熟了，這時候細的已經炒成了土豆泥！所以好的磨豆機在精品咖啡領域裏是優秀咖啡師最先考慮的產品，而不是咖啡機，或是其它萃取工具！這也是爲什麼性能優異的磨豆機價格都可以上萬的原因！</div>
咖啡機都不能以刻度作爲標準,根據你的機器狀況,壓粉力度和咖啡豆的新鮮程度,磨豆機磨盤磨損程度都要有所不同,意式咖啡機用的磨豆機是每天都要重新進行微調的,一般意式磨豆機上會有個中值,算是個相對標準,可以根據需要進行微調,在調節盤上應該比較好找.製作意式咖啡一般單份碗使用8-10g粉,雙份碗一般使用14-16g.其他沖泡方式不需要使用意式磨豆機,手動多數沒有刻度,電動以常用小飛鷹小飛馬正晃行較爲常見,虹吸壺一般是3度,手衝4-5度(根據粉量不同粗細有些區別)法壓5度,摩卡壺2度,只是相對值要根據自己的習慣和磨豆機狀況調整.粉量,虹吸一般一人份10-12g,手衝一人份12-15g每增加一杯加8-10g,摩卡壺把粉槽裝至八九分滿即可,法壓壺一般每人份10g.製作咖啡的水溫,研磨粗細,沖泡時間和粉量,烘焙程度在一定範圍內可以說都是變量.每個量都有一定可調控的空間,不過每個量產生變化後其他的量也都要隨之變化,所以你如果真的想掌握沖泡技巧只能靠經驗積累,不可能按這個公式就成了咖啡師.<br />
<img alt="" src="/uploads/allimg/161107/8-16110G12S54V.jpg" style="width: 329px; height: 220px;" /><br />
'

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'意式咖啡磨豆機刻度-意式濃縮咖啡粉粗細 HG one是一個由來自舊金山的歌劇音樂演奏家和自由電影視覺特效師一起創立的品牌，HG one grinder是他們的第一款產品，作爲外界看來的兩個外行，居然會去做磨豆機那麼一款咖啡界的專業用具作爲切入點，我覺的他們的信'

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