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'2016-11-10 11:17:07'

'2016-11-10 11:17:05'

'84394'

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''

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'美式咖啡的由來水和粉的比例做法介紹介紹'

''

''

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'<a href="http://www.gafei.com/kafeiwenhua/lishi/201406113385.html">美式咖啡的由來水和粉的比例做法介紹</a><a name="美式咖啡的由來水和粉的比例做法介紹"></a><br />
<div>
	水與咖啡的比例: 一條通常的定律是六盎司滾水比1到2大匙(tablespoons)的研磨咖啡粉。你可以按照個人的喜好調整。</div>
<div>
	水的溫度: 要得到最佳的提煉效果，你的咖啡壺的水溫應該保持在華氏195到205度。溫度太低提煉不夠，會使咖啡平淡無味，溫度太高也會使味道變差。如果你用手工煮咖啡，讓水燒開，但不要開得太過。關上熱源，在沖泡咖啡以前讓水冷卻一分鐘。</div>
<div>
	煮好的咖啡要立刻享用&mdash;&mdash; 把咖啡倒進一個暖過的大杯或咖啡杯，使溫度儘可能的保持長久。煮好的咖啡會立即開始失去最好的味道，所以只煮要用的份量。咖啡絕不要放在電爐上超過15分鐘，否則會發生焦糊的味道。如果咖啡不是煮好馬上用，應該倒進一個暖好的，隔絕的暖瓶，在45分鐘之內喝完。</div>
<div>
	永遠不要重熱你的咖啡&mdash;&mdash; 一杯精心調理的咖啡應該像準備它的過程一樣細細的加以品嚐。花點時間聞一聞它的香氣。淺嘗一口，注意咖啡的味道。你煮的咖啡的本身、酸度和平衡與其它咖啡相比如何？每一口都要好好的品嚐和享受!</div>
<div>
	但是在今天的咖啡市場上，比如澳大利亞的咖啡店就有這麼幹的，並且比較普遍。他們說如果這樣做咖啡被過度萃取的話，那麼法壓壺、虹吸壺的萃取時間不是比這樣做還要長嗎?那麼這樣做又有什麼不對呢?</div>
<div>
	　　這兩種做法我們先不比較口味的差異，因爲一說到這個方面分歧就產生了。但應當知道的是被長時間萃取出淡味咖啡中的咖啡因含量，將比用水稀釋一標準杯Espresso所作出的咖啡因含量高。即便是這樣也有先做出Espresso加水稀釋的和先放好水再加Espresso的兩種咖啡製作方法當時大多美國人使用過濾式方法制作味道較淡的咖啡。直到今天大多數美國人，家庭使用滴濾咖啡壺，這也就是爲什麼滴濾壺也叫美式咖啡壺的原因。但用水稀釋一杯Espresso做成的美式咖啡的普及，要得益於星巴克的全球開店的效果。</div>
<div>
	　　那麼用意式機長時間的出水做出一杯淡味咖啡的方法是否正確呢?這裏有兩種意見。傳統的Espresso堅持者認爲不行，因爲這樣咖啡就被過度萃取了，特別是萃取的後期，將咖啡粉的雜味和過多的咖啡因也被抽了出來，並且這些人對此方法及其鄙視<br />
	<img alt="" src="/uploads/allimg/161110/8-161110111F2M9.jpg" style="width: 327px; height: 220px;" /></div>
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