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'什麼是克麗瑪Crema'

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'克麗瑪,什麼是克麗瑪'

'什麼是Crema?它是怎麼產生的? 烘培過程中，咖啡豆內會產生大量的二氧化碳，多數會在冷卻過程中散發出去，少數會繼續保存在內部，研磨會釋放這些氣體出來，所以必須在研磨後儘快製作咖啡。 當熱水在高壓下衝擊咖啡粉時，會乳化咖啡粉的不可溶性油脂，同時會過'

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''

'2014-07-24 16:14:51'

'2014-07-24 16:15:24'

'7604'

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'<p>
	什麼是Crema?它是怎麼產生的?</p>
<p>
	烘培過程中，咖啡豆內會產生大量的二氧化碳，多數會在冷卻過程中散發出去，少數會繼續保存在內部，研磨會釋放這些氣體出來，所以必須在研磨後儘快製作咖啡。</p>
<p>
	當熱水在高壓下衝擊咖啡粉時，會乳化咖啡粉的不可溶性油脂，同時會過飽和地溶解入大量二氧化碳，其數量遠大於常壓下熱水的溶解度，這就是爲什麼當液體從把手流手時會立刻出現無數細小的泡沫。但這並不能完全解釋&ldquo;Crema&rdquo;，打開一罐可樂，我們也能看到無數的泡泡湧上來，但它們根本無法持久。</p>
<p>
	要產生穩定的泡沫，我們需要一些氣泡和一些化合物來&ldquo;包裹&rdquo;住氣泡，使得氣泡結構穩定而有彈性。這一化學反應的過程可以認爲一種表面活性劑的作用。與奶泡是通過蛋白蛋來完成這一過程不同，咖啡是通過一種叫&ldquo;蛋白黑素&rdquo;物質。它是在烘焙過程中由一組混合物化學反應產生的，事實上科學家對此過程的瞭解程度並不高。蛋白質和蛋白黑素都不是親水性的物質，所以當熱水衝擊時，他們自然地分佈在氣泡的表面，從而能夠更多的接觸空氣，由此產生了無數細小的泡泡，於是，我們有了&mdash;泡沫。還有另外一些東西&mdash;油脂(作者文中是指油和脂兩種物質，脂爲固態，油爲液態)，油脂的存在經常會破壞泡沫的結構(想一想，我們做蛋糕的時候，必須把蛋黃去掉，否則蛋黃的脂肪將導致蛋白打發(即快速攪蛋白，打成奶泡狀)的失敗。</p>
<p>
	那麼咖啡裏的油將會導致crema在幾分鐘內迅速消失嗎?答案即是對也是錯。表面活性劑是溶解在水裏的，而由於地心引力的作用，泡泡表面的活性劑將會和水一起被拽離泡沫的表面，使得泡沫變得的脆弱、搶劫彈性，然後迅速地消失。泡沫消失的速度和水份被拽離的速度相關，但一杯衝制適當的咖啡表面的泡沫要比一杯快速衝出來的咖啡表面的泡沫維持的久的多，這是因爲其液體要比快速衝制的濃的多，這也被我們的口感所證實。</p>
<p>
	Crema的顏色告訴了我們什麼?</p>
<center>
	<img alt="" height="146" src="/uploads/allimg/140724/161524H64-0.jpg" width="399" /></center>
<p>
	萃取過度 espresso Crema的顏色 萃取不足 espresso Crema的顏色</p>
<p>
	我曾經說過，crema的顏色應該是淡淡的棕紅色，但黃白色或者非常的黑近乎燒焦的棕色又是代表着什麼?答案來自於飲料，因爲crema實際就是二氧化碳的氣泡上面包裹着衝好的咖啡，因此越黑的泡沫意味着越濃的咖啡就成爲了一種當然的假設。但實際上去分辨咖啡的顏色是非常困難的，除非你把兩杯咖啡稀釋或者用顯微鏡去觀察。</p>
<p>
	另外一個因素同樣起着重要的作用：泡沫反射光線意味着通過泡沫觀察咖啡的顏色要比實際的淡許多。而且泡沫越小，這個影響就越大，所以即使espresso本身是非常的黑，也有可能看起來非常的淡(這就解釋了爲什麼黑啤酒有非常白的泡沫在頂部)</p>
<p>
	15秒衝製出來的espresso通常都會有一個比較白的crema，這是因爲它衝制的比較淡。咖啡粉被水淬取的時間比較短，咖啡的粘性比25秒衝出來的低。同樣的原因，水溫較低的衝製出來的咖啡也會比較淡，因爲它沒有足夠的能量來溶解咖啡中的物質(應該是水溫低的溶解度就低，而不是所謂的能量)。這同樣也解釋了過度淬取會導致顏色深的像燒焦了一樣的crema產生的原因。</p>
<p>
	阿拉伯咖啡vs 羅伯斯塔</p>
<p>
	長期以來，有一個理論認爲羅伯斯塔能讓衝制時產生更好的crema。這是真的，因爲羅伯斯塔的香味成分和芳香油含量只有阿拉伯咖啡的一半。這意味着更少的油被淬取到咖啡裏，因此降低了油對泡沫穩定性的影響，由此可知，增加羅伯斯塔將會降低整體從咖啡粉中淬取出的油量，這意味着你有更高的可能性製造出更穩定更豐富的Crema.</p>
<p>
	食品技術專家還會告訴你，減少油量在製作咖啡的一開始會顯得製取了更多的body，油份的缺少會導致這咖啡不像純粹用阿拉伯咖啡製作的那樣。所以一般採用添加5%-10%的羅伯斯塔，這樣即不會很明顯的影響咖啡的質量，但又能保證crema的穩定性，然而這種理論不能解釋額外增加的crema的來源。另外有一些文章解釋說，羅伯斯塔也許含有不同的糖分，因此導致了這種變化。</p>
<p>
	我經常收集一些有着獨特的crema的espresso，一個特例來自於巴西的某一農場出品的&ldquo;Yellow Bourbon&rdquo;它的味道巨甜無比，如果用來做espresso，即使是9天前烘培的，它依然能產生非常豐富、穩定的crema。甚至於當倒幹咖啡的液體，上面的泡沫變幹，它依然很穩定。</p>
<p>
	有多種不確定因素影響着crema，綜合來說，就是咖啡如何保存二氧化碳的泡沫，咖啡裏含有多少種和多少的油脂以及它們是如何被淬取到杯子裏。</p>
<center>
	<img alt="" height="30" src="/uploads/allimg/140724/1615243192-1.jpg" width="28" /></center>
<p>
	虎斑點/斑紋</p>
<p>
	我們常說必須有要紅色的斑紋在咖啡的表面，斑點其實就是研磨的非常細小的咖啡粉，它們是在製作過程的早期階段就被衝了出來的。我經常能看到他們在一開始是分佈在杯子的邊緣，然後隨着衝制的過程而散佈到整個表面。這暗示着，這杯不僅衝制的好，而且研磨的也非常好，是適合用來製作espresso的。</p>
<p>
	如果研磨的非常標準一致，反而會和預期的產生反效果，咖啡粉很難緊密地聯合在一起。做個例子：一個池子裏，放滿了排球，另一個池子，放滿了排球、足球、網球的混合物，誰會更密實一些。如果咖啡粉每一片都有不同的形狀和大小，而且都能互相鎖在一起，當然還是有一些空間讓水能正常地流過。</p>
<p>
	在杯子裏，虎斑紋意味着磨出來的咖啡粉正是在合適的區間裏(這解釋了爲什麼磨豆機不是設定的越細越好)。</p>
<p>
	Crema能告訴我們什麼不能告訴我們什麼：</p>
<p>
	Crema能告訴我們：</p>
<p>
	1、咖啡是否新鮮：大量的羅伯斯塔豆能讓我們能夠看到很豐富的泡沫，所以我們不能用看泡沫消失的速度來判斷咖啡的新鮮度。新鮮咖啡在整個製作過程中都會顯得非常的crema(即咖啡流出時，像可樂噴出來的樣子)，只有在大量的水出現時，纔會停止，從而分出兩個非常明顯的過程段。舊咖啡則會經常看到一個稀薄的、分離的泡沫出現在噴出的過程中。產生的咖啡經常是稀薄的、水水的，意味着更少的crema並更快的消失。</p>
<p>
	2、咖啡淬取的程度：越深的Crema意味着越多溶解物進入了杯子。</p>
<p>
	3、咖啡淬取的均勻度：Crema越穩定，我們製作的咖啡就越好、越濃，並且意味着咖啡粉中出現的縫隙越少，製作過程中的失誤越少。</p>
<p>
	Crema所不能告訴我們的：</p>
<p>
	1、咖啡好不好喝：只要夠新鮮，再差的豆子，再爛的烘培也能產生豐富的crema.</p>
<p>
	2、咖啡裏的油被適當地乳化了：長期以來，很多人包括我以爲，Crema告訴我們咖啡中的油份淬取的程度，但理論告訴我們，越多的油越少的泡沫。如果你試一下用5-6bar的壓力製作espresso，你就會發現你依然能夠製作出許多的crema，但咖啡嚐起來卻因爲缺少油和香味而顯的非常的平淡。</p>
<p>
	Crema，一點都不復雜</p>
<p>
	Espresso和crema的製作經常被複雜化，遠超過實際所需要的。Crema在整個espresso的製作過程中是非常簡單的一環。</p>
<p>
	Espresso有三樣主要原素，一是水;二是油質;三是泡沫。而espresso本體是膠質的(傳說中的醬油膏)，咖啡中的油質被高溫高壓的熱水乳化，形成了本體的膠質，這個膠質是極其穩定的。而espresso表層的泡沫相比膠質是消失的很快的。</p>
<p>
	在消除了籠罩在Crema上的神祕光環後，Crema依然是espresso的一大樂趣，它的蜂窩狀結構存儲了大量的芳香物質，在結構解體的時候，釋放出大量的香味，同時爲我們視覺和嗅覺帶來享受。</p>
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'克麗瑪,什麼是克麗瑪'

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'什麼是克麗瑪Crema_咖啡技術_咖啡知識_中國咖啡網'

'克麗瑪,什麼是克麗瑪'

'什麼是Crema?它是怎麼產生的? 烘培過程中，咖啡豆內會產生大量的二氧化碳，多數會在冷卻過程中散發出去，少數會繼續保存在內部，研磨會釋放這些氣體出來，所以必須在研磨後儘快製作咖啡。 當熱水在高壓下衝擊咖啡粉時，會乳化咖啡粉的不可溶性油脂，同時會過'

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