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'精品咖啡學 詳解沖泡咖啡的技巧'

''

'咖啡知識,精品咖啡學,沖泡咖啡技巧'

'水的選擇沖泡咖啡用水應選用純淨水、淨水、磁化水、蒸餾水，而不用礦泉水。水質較好的普通自來水也可以，但早上最初的自來水、前一天存放的水及第二次煮沸的水要儘量避免使用，最好能使用淨水器或活性炭的過濾水，可以避免水中的雜質及氣味。 糖的選擇咖啡加'

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'2014-11-07 15:51:01'

'2014-11-07 15:51:01'

'17110'

''

''

''

''

''

''

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NULL

'<p>
	　　水的選擇沖泡咖啡用水應選用純淨水、淨水、磁化水、蒸餾水，而不用礦泉水。水質較好的普通自來水也可以，但早上最初的自來水、前一天存放的水及第二次煮沸的水要儘量避免使用，最好能使用淨水器或活性炭的過濾水，可以避免水中的雜質及氣味。 糖的選擇咖啡加糖的目的是要緩和苦味，而且根據糖的分量的多少，做出完全不同的味道。各種糖有不同成分的甜味，可以按咖啡的風格，選用不同的糖。</p>
<p>
	　　糖粉：屬於一種精製糖，沒有特殊味道，易於溶解，通常爲5-8克的小包裝以便於使用。</p>
<p>
	　　方糖：爲精製糖加水，而後將它凝固成塊狀。方糖保存很方便，且溶解速度快。</p>
<p>
	　　白砂糖：白砂糖亦屬精製糖，它是粗粒結晶固體，色白。多爲8克小包裝以便每次使用。</p>
<p>
	　　黑砂糖：一種褐色砂糖，有點焦味，普遍用於愛爾蘭咖啡的調製。</p>
<p>
	　　冰糖：呈透明結晶狀，甜味較淡，且不易溶解。通常要先磨成細顆粒。</p>
<p>
	　　咖啡糖：專門用於咖啡的糖，爲咖啡色的砂糖或方糖，與其他的糖比較，咖啡糖留在舌頭上的甜味更持久。 牛奶製品的選擇選擇不同的牛奶製品，能夠賦予咖啡另一番風味，享受變化多端的口感。</p>
<p>
	　　鮮奶油：又稱生奶油。這是從新鮮牛奶中分離出的含脂肪的高濃度奶油，用途很廣，如製作冰激凌、蛋糕或沖泡咖啡時都可用到。鮮奶油的脂肪含量最高爲50%，最低也有25%，沖泡咖啡通常是使用含脂肪量25%-35%的鮮奶油。 發泡式奶油：生奶油經攪拌發泡後就變成泡沫奶油，這種奶油配合含有苦味的濃咖啡，味道最佳。</p>
<p>
	　　煉乳：把牛奶濃縮1-2.5倍，就成爲無糖煉乳。一般的罐裝煉乳是經加熱殺菌過的，但開罐後容易腐壞，不能長期保存。沖泡咖啡時，生奶油會在咖啡上浮一層油脂，而煉乳卻會沉澱到咖啡中。</p>
<p>
	　　牛奶和奶精：牛奶選用於調和濃縮咖啡或作爲花式的變化來使用，奶精則方便使用且容易保存。當咖啡中加入鮮奶油後，若表面若出現羽狀的油脂，則是因爲高脂肪的鮮奶油加入酸味強的咖啡，或使用到不新鮮的奶製品時所產生的脂肪分離現象。因此除了要注意奶製品的新鮮度外，高脂肪的鮮奶油應該和酸味比較緩和的咖啡調配。 其他香料咖啡因各地人們的喜好不同，有着許多不同的飲用方式，同時爲了增進咖啡的美味，而使用各式各樣的添加物。</p>
<p>
	　　香料：肉桂(分成粉狀或棒狀)、可可、豆蔻、薄荷、丁香等，其中肉桂、可可常用於卡布奇諾。 水果：柳橙、檸檬、菠蘿、香蕉等，用於花式咖啡的調味及裝飾，豐富咖啡的另類享受。 酒類：啤酒、葡萄酒、伏特加、白蘭地、威士忌、朗姆酒、特基拉、琴酒、利口酒等，用以調配花式咖啡。 適當的溫度 &ldquo;趁熱喝&rdquo;是品美味咖啡的必要條件，即使在夏季飲咖啡也是一樣。咖啡冰涼時，風味就會降低。所以在沖泡咖啡時，爲了不使咖啡的味道降低，要事先將咖啡杯在開水中泡熱。咖啡的行當溫度在沖泡的剎那爲83攝氏度，倒入杯中時爲80攝氏度，而到口中時的溫度以61-62攝氏度最爲理想。所以，最佳沖泡水溫應請注意不用沸水，否則會破壞咖啡的香濃口感。80-90攝氏度的熱水爲最佳溫度，最佳飲用溫度在75攝氏度左右。</p>
<p>
	　　提醒您： 在沖泡時，水不可衝到袋口周圍。因爲，當水注入咖啡中，咖啡開始膨脹，此時若將水滴到袋周圍將使咖啡燙傷呈焦味，然而這些水根本沒把咖啡衝開，而是直接順着袋周圍燙傷咖啡而流入咖啡壺內。</p>
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'咖啡知識,精品咖啡學,沖泡咖啡技巧'

'水的選擇沖泡咖啡用水應選用純淨水、淨水、磁化水、蒸餾水，而不用礦泉水。水質較好的普通自來水也可以，但早上最初的自來水、前一天存放的水及第二次煮沸的水要儘量避免使用，最好能使用淨水器或活性炭的過濾水，可以避免水中的雜質及氣味。 糖的選擇咖啡加'

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