4.1.4

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'咖啡豆烘焙知識要點：關於烘焙的基礎知識 瞭解影響咖啡品質重點'

'/uploads/151217/2-15121G14G4R4.jpg'

'咖啡豆,烘焙,知識,要點,關於,基礎知識,瞭解,影響,咖啡,'

'一.烘焙的含義 1.烘焙的定義 所謂咖啡烘焙(coffee roasting)是指通過對生豆的加熱，促使咖啡豆內外部發生一系列物理和化學反應，並在此過程中生成咖啡的酸，苦，甘等多種味道，形成醇度和色調，將生豆轉化爲深褐色原豆的過程。 2.烘焙的重要性 在影響一杯咖'

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'2015-12-17 11:47:24'

'2015-12-17 11:47:23'

'46405'

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'<p>
	　　一.烘焙的含義</p>
<p>
	　　1.烘焙的定義</p>
<p>
	　　所謂咖啡烘焙(coffee roasting)是指通過對生豆的加熱，促使咖啡豆內外部發生一系列物理和化學反應，並在此過程中生成咖啡的酸，苦，甘等多種味道，形成醇度和色調，將生豆轉化爲深褐色原豆的過程。</p>
<p>
	　　2.烘焙的重要性</p>
<p>
	　　在影響一杯咖啡味道的因素中，生豆佔60%，烘焙佔30%，萃取佔10%，好的烘焙可以將生豆的個性發揮到極致而最大限度地減少缺陷味道的出現，反之不當的烘焙則會完全毀掉好的豆子。由於在烘焙過程中受熱，時間，以及溫度的控制非常難以把握，烘焙技術是一項很有難度的技術，因此烘焙的重要性顯得更加突出。<br />
	<img alt="" src="/uploads/151217/2-15121G14G4R4.jpg" /></p>
<p>
	　　二.烘焙的歷史</p>
<p>
	　　早在13世紀，阿拉伯人就發明了將咖啡豆放在鍋裏，用火加熱炒制，然後磨成粉，再衝煮出咖啡。早期阿拉伯人喜歡將豆子烘得較淺，煮後加入小豆蔻等香料一起飲用。</p>
<p>
	　　後來這種咖啡炒制方法傳到敘利亞，土耳其和埃及，這些地區習慣把咖啡炒成黑色，然後磨成粉，加入糖煮制，煮後不用沉澱直接倒入小杯中帶着咖啡渣一起喝掉。</p>
<p>
	　　17，18世紀咖啡傳入歐洲後，歐洲人也沿用土耳其式將咖啡炒至黑色。</p>
<p>
	　　後來，因爲地理及文化差異，歐洲分成了以北歐德英等國及斯堪的納維亞半島國家爲主的淺烘派和以南歐爲主的深烘派。前者一般將豆子烘到city&mdash;&mdash;full&mdash;city，而後者一般都烘至italy，french等深度。</p>
<p>
	　　相應的，後來以北歐移民居多的北美大陸也沿襲了淺烘焙，而以南歐移民居多的拉美則盛行中烘焙。</p>
<p>
	　　直到19世紀中期，整個歐洲大部分都在家裏利用鐵鍋或烤爐來烘焙豆子，後來發明了利用密閉式鐵桶代替鐵鍋，並可以手搖控制的小型烘焙機，同時可以烘幾磅豆子，爲一些咖啡店所採用。</p>
<p>
	　　19世紀中期隨着大型烘焙機器的問世，大批量烘豆成爲可能。大型烘焙機問世後經過不斷革新，到20世紀上半期已經出現了電子控制的精密機器，而且可以達到每小時連續烘焙5000kg的機器。</p>
<p>
	　　大型烘焙商的出現，改變了人們自家烘焙的習慣，購買包裝的烘焙豆或咖啡粉回家直接煮制方便了現代人的快節奏生活。到20世紀60年代，品牌包裝的豆子主導了市場。但是大批量烘焙同時也存在着問題：品質低劣的生豆、爲了維持重量而過度的淺烘焙、缺乏新鮮度造成的味道缺失，20世80年代開始，一場&ldquo;精品咖啡運動&rdquo;發起於美國，它倡導人們購買精品級生豆，家庭烘焙，喝新鮮的咖啡，追求品質和味道，家庭烘焙又開始受到重視，而同時對咖啡品質的追求也迫使一些大的烘焙商採用更優質的豆子，保證烘焙質量。</p>
<p>
	　　三.烘焙機的發展演變</p>
<p>
	　　早期人們普遍採用鐵鍋炒制咖啡豆，咖啡傳入歐洲後，歐洲人一方面沿用土耳其的鐵鍋炒豆，後來又發明了手搖轉筒式烘焙，可以同時烘幾磅豆子，爲一些咖啡店所用。</p>
<p>
	　　19世紀60年代，大型的烘焙機開始問世，1867年利用鼓風機對烘焙完的豆子進行降溫的方式催生了大型烘焙機的發展革新。</p>
<p>
	　　19世紀末，熱風式烘焙機的問世更是大大提高了咖啡烘焙的速度和效率，使得更大批量生產成爲可能。</p>
<p>
	　　20世紀，烘焙機與電子化結合，被改良得更加精密，全自動的烘焙機出現並具有更先進的功能。</p>
<p>
	　　四.目前常見的烘焙機類型及主要品牌</p>
<p>
	　　(一)常見烘焙機類型</p>
<p>
	　　1.熱風式</p>
<p>
	　　熱風式的烘豆機利用鼓風機吸入空氣，再讓空氣通過一個加熱線圈使其溫度升高，利用熱風作爲加熱源來烘焙咖啡豆，熱風不但可以提供烘焙時所需要的溫度，也可以利用氣流的力量翻攪咖啡豆，一舉兩得。</p>
<p>
	　　優點：熱效率高，加熱快，生豆受熱比較均勻，易控制。</p>
<p>
	　　缺點：因爲加熱效率高，容易導致升溫過快，造成豆子&ldquo;夾生&rdquo;，而且升溫過高容易使得焦糖化反應不夠充分。</p>
<p>
	　　味道特點：酸度明顯，味道比較乾淨單純，但是味道的豐富性不夠而且缺乏深度，而且深度烘焙容易產生刺激性味道。</p>
<p>
	　　2，直火式</p>
<p>
	　　顧名思義，直火式就是用火焰直接對咖啡豆加熱。演變至今，直火的&ldquo;火&rdquo;除了一般的火焰(包括瓦斯爐火與炭火)之外，還包括紅外線與電熱管。</p>
<p>
	　　優點：烘焙時間較長，使得焦糖化反應比較充分，味道比較豐富，</p>
<p>
	　　缺點：容易造成烘焙不均，火候控制不好的話還容易燒焦咖啡豆，形成焦苦味。</p>
<p>
	　　3.半直火半熱風式</p>
<p>
	　　結合直火式與熱風式優點的烘焙方式，爲目前商用烘焙機器的主流。半直火式烘焙其實與直火式烘焙比較類似，但是因爲烘焙容器的外壁上沒有孔洞，所以火焰不會直接接觸到咖啡豆;除此之外還加上了抽風的設備，將烘焙容器外面的熱空氣導入烘焙室入中提升烘焙效率，這個抽風設備的另一個功能則是將脫落的銀皮吸出來，避免銀皮在烘焙室裏因爲高溫而燃燒影響咖啡豆的味道。</p>
<p>
	　　半直火式半熱風式機器兼具直火式和熱風式的優缺點，但是根據對熱風和鍋爐轉速的調節來改變其加熱方式。熱風開得越大，轉速越快就越接近熱風式;反之則越接近直火式。</p>
<p>
	　　(二)主要烘焙機品牌</p>
<p>
	　　1.德國的probat</p>
<p>
	　　老品牌，大中小型機器，半自動，全自動各種類型齊全，設計精密，價格也昂貴。</p>
<p>
	　　2.日本fuji-royal</p>
<p>
	　　日本fuji公司的產品，性能也不錯，只是同樣價格不菲</p>
<p>
	　　(三)休門烘焙機簡介</p>
<p>
	　　1kg半直火半熱風式烘焙機,是韓國太環公司生產的一款咖啡機，雖然性能上與probat還有一定差距，但與其比較實惠的定價相比，這款機器還是物超所值的，它有電源加熱式和gas加熱式兩種，具有受熱均勻，熱效率高的性能，而且其外觀設計也非常精緻大器。</p>
<p>
	　　五，烘焙過程中所發生的反應和變化</p>
<p>
	　　1.乾燥：當生豆被加熱時，開始生豆內的水蒸氣會蒸發，大概到135度時生豆由綠色開始發白。</p>
<p>
	　　2.脫水</p>
<p>
	　　隨着加熱進行，生豆由綠色轉爲淺黃色，溫度到達160度左右時會散發出烘焙穀物的香氣，持續加熱，豆子變爲淺褐色。</p>
<p>
	　　3.一爆</p>
<p>
	　　大概190度脫水完成之後，由於內部受熱膨脹造成細胞壁破裂形成&ldquo;一爆&rdquo;，這時豆子內部會發生一系列熱分解反應，其中的焦糖化反應會帶來咖啡豆的甜度，深褐色和醇度，一爆會持續一分半左右的時間。</p>
<p>
	　　4.二爆</p>
<p>
	　　隨着加熱的進行，進入&ldquo;二爆&rdquo;，此時豆子內部會發生更劇烈的反應。而且放出大量熱量。隨着二爆的結束，這時生豆基本上已經變成黑色，豆體膨脹到原來的1.5倍，表面出油，重量減少到12%----20%左右。</p>
<p>
	　　5.停止</p>
<p>
	　　一般最遲在二爆結束後一分鐘左右當溫度到達230度時結束烘焙，這時會是較深的法蘭西或意大利式烘焙，當溫度超過230度再持續加熱的話可能會使咖啡豆自燃。</p>
<p>
	　　六.烘焙程度劃分標準</p>
<p>
	　　1，大致分爲淺烘焙，中烘焙，深烘焙，重烘焙四個程度。</p>
<p>
	　　2，每個種類又可以細分爲兩種，總共分爲八種</p>
<p>
	　　淺烘焙：</p>
<p>
	　　Light輕度烘焙</p>
<p>
	　　Medium肉桂烘焙</p>
<p>
	　　中烘焙：</p>
<p>
	　　Cinema中度烘焙</p>
<p>
	　　High中深烘焙</p>
<p>
	　　深烘焙：</p>
<p>
	　　City城市烘焙</p>
<p>
	　　Full-city全市烘焙</p>
<p>
	　　重烘焙：</p>
<p>
	　　Italy 意大利烘焙</p>
<p>
	　　French 法式烘焙</p>
<p>
	　　七.烘焙的技術難度及烘焙師</p>
<p>
	　　由於烘焙過程中溫度，熱量等各種微小的變化便可改變豆子的味道，不同的豆子又具有不同特點，而且烘焙是一項在短時間內快速操作的工作，所以要求烘焙師要掌握相關原理，對生豆的特點明確把握，而且在烘焙過程中準確預算烘焙過程並適時調整。實際上因爲烘焙過程的複雜性與可變性，一個真正的烘焙師需要的不單單是理論，還需要大量的經驗和感知才能練就。</p>
<p>
	　　來源：</p>
<p>
	　　兩瓶水的咖啡世界的博客</p>
'

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'咖啡豆烘焙知識要點：關於烘焙的基礎知識 瞭解影響咖啡品質重點_咖啡技術_咖啡知識_中國咖啡網'

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'一.烘焙的含義 1.烘焙的定義 所謂咖啡烘焙(coffee roasting)是指通過對生豆的加熱，促使咖啡豆內外部發生一系列物理和化學反應，並在此過程中生成咖啡的酸，苦，甘等多種味道，形成醇度和色調，將生豆轉化爲深褐色原豆的過程。 2.烘焙的重要性 在影響一杯咖'

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