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'性價比高的意式咖啡豆有哪些推薦?哪裏有賣好的意式咖啡豆的?' |
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'專業咖啡知識交流 更多咖啡豆資訊 請關注咖啡工房(微信公衆號cafe_style ) 濃縮咖啡Espresso源起於意大利,在意大利文中是特別快的意思,透過蒸汽的壓力,瞬間將咖啡液抽出。由於這樣的作法可以長時間持續咖啡油 脂,味道香醇厚實,酸味與苦味保持平衡,因' |
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'<img alt="" src="/uploads/allimg/180711/3-1PG11F31NG.jpg" style="width: 800px; height: 533px;" /><br />
<h2 style="padding: 0px 0px 0px 28px; margin: 0px 0px 0.8em; outline: 0px; zoom: 1; font-size: 19px; font-weight: normal; caret-color: rgb(51, 51, 51); color: rgb(51, 51, 51); box-sizing: border-box; border-width: 0px 0px 2px; border-bottom-style: solid; border-bottom-color: rgb(80, 193, 233); font-variant-numeric: inherit; font-stretch: inherit; line-height: 30px; font-family: "ヒラギノ角ゴ Pro W3", "Hiragino Kaku Gothic Pro", メイリオ, Meiryo, "MS Pゴシック", sans-serif; vertical-align: baseline; position: relative; width: auto;">
<span style="padding: 0px; margin: 0px; outline: 0px; zoom: 1; font-size: 16px;"><font style="padding: 0px; margin: 0px; outline: 0px; zoom: 1; box-sizing: border-box; vertical-align: inherit;">專業咖啡知識交流 更多咖啡豆資訊 請關注咖啡工房(微信公衆號cafe_style )</font></span></h2>
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<div>
濃縮咖啡Espresso源起於意大利,在意大利文中是“特別快”的意思,透過蒸汽的壓力,瞬間將咖啡液抽出。由於這樣的作法可以長時間持續咖啡油 脂,味道香醇厚實,酸味與苦味保持平衡,因此被稱爲咖啡中的藝術品。此外,濃縮咖啡也經常作爲其他咖啡種類的基礎,像是拿鐵咖啡、卡布奇諾、馬奇朵、摩卡 咖啡,都是以濃縮咖啡爲基底所製作。</div>
<div>
</div>
<div>
<a href="https://www.gafei.com/yishikafei/20180223115890.html">意式咖啡豆選擇</a>:</div>
<div>
</div>
<div>
意式咖啡是以多種咖啡豆混合,例如肯尼亞、曼特寧、摩卡、巴西、哥倫比亞……等都常被當作基礎豆混合。不同品種來源地豆種,加上後天的烘培時間長短,混合後自然就有獨樹一幟的口感與香氣。挑選咖啡豆,主要以萃取後口感是否符合個人喜好爲挑選標準。</div>
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</div>
<div>
在家衝煮意式咖啡:從咖啡豆到咖啡機的選擇</div>
<div>
</div>
<div>
1.肯尼亞</div>
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</div>
<div>
咖啡豆果酸味明顯,質地較硬,其中具有黑醋莓風味的咖啡豆被視爲極品,小農莊的咖啡豆品質與產能遠勝大農莊,大農莊的品質只能列爲中等。肯尼亞豆以顆粒大小與外觀考量而分有七等級,最高級爲AA或AA+,其次爲AB、PB、C、E、TT、T,但外型好與口感不見得成正比。</div>
<div>
</div>
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2.哥倫比亞</div>
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</div>
<div>
屬阿拉比卡品種,咖啡厚實度偏中性,烘培過後帶有甜香,口感酸味較濃帶甘,微苦,常用於混合在綜合咖啡中,其中如帶地瓜皮風味者屬最高級品種。</div>
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</div>
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3.曼特寧</div>
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</div>
<div>
產於印尼蘇門答臘,屬於基礎豆, 烘培帶苦味,口感厚實且強烈,是綜合咖啡最常混合使用的咖啡豆。</div>
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</div>
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4.摩卡</div>
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</div>
<div>
如產於非洲埃塞俄比亞的摩卡皆屬阿拉比卡品種,具獨特的甘、酸味道迷人,還帶巧克力的特殊味道,烘培中帶果香,如混搭在咖啡中可增加香氣,香醇口感更增其獨特性。</div>
<div>
</div>
<div>
5.巴西</div>
<div>
</div>
<div>
屬阿拉比卡種,其口感微酸、微甘、微苦還帶點淡香氣,屬於中性口感的咖啡豆,較沒有強烈的特殊味道,無論是單品飲用或是混合於其他咖啡,都非常適合。</div>
<div>
</div>
<div>
研發一款拼配咖啡豆其實比單品豆更復雜,週期更長,也會更耗時。我們知道單品咖啡只要烘焙出這款豆子的產地風味,那麼就是一款不錯的豆子,大部分豆子只要你烘焙沒有大的失誤,使用中淺烘焙然後運用手衝咖啡的方式其實都能表現出這款豆子的風味</div>
<div>
</div>
<div>
研發一款拼配,你要對各大產區的豆子瞭如指掌,比如你不能找同一產區的同樣處理方式的豆子來做拼配,比如你用耶加雪啡的科契爾和耶加雪啡的班克來做拼配,那麼意義就不大,因爲這款拼配到一起的豆子還是表現出花香柑橘的調性,而且這款拼配豆子肯定是一款醇厚度不夠的豆子,那麼用水洗耶加雪啡 拼配一款中美洲的危地馬拉或者哥斯達黎加會不會更好了?所以首先你要對各大產區的豆子有一個瞭解,風味的具體走向,然後這幾款豆子拼配到一起,能得到什麼,能不能彌補之間的不足,或者會不會產生新的風味。</div>
<div>
</div>
<div>
測試一款拼配週期也會更長,我們知道拼配豆需要養豆,一般7-10天,我們一般烘焙好後從第五天開始測試,一直測試,找到他最好的養豆期</div>
<div>
</div>
<div>
其次,拼配的比例,比如用兩款豆子拼配,是3:7還是4:6,或者5:5的比例去拼配?如果是用三種豆子,那麼拼配的比例分配會更爲複雜,這些都是靠你平常的對生豆的理解,加上對烘焙經驗來判斷的。</div>
<div>
</div>
<div>
我一般研發新的拼配,我會先用小鍋爐做樣品烘焙,這樣節約豆子成本,等確定了拼配的比例和烘焙度,再用大的烘焙機去複製這個烘焙曲線,研發的時間大概會耗時一個月的週期。而且我會選擇同樣品牌烘焙機,這樣烘焙曲線更容易複製,不容易出錯</div>
<div>
</div>
<div>
所以我覺得一款平衡感好,甜度高的拼配豆就是一款好的豆子</div>
<div>
</div>
<div>
那種油脂特別好的美式咖啡,並不代表咖啡好喝,你的拼配裏面放入超過50%羅布斯塔種的豆子,油脂就會好的不得了,但味道就過於乏味單調</div>
<div>
</div>
<span style="font-size: inherit; font-style: inherit; font-variant-caps: inherit; background-color: transparent;">所以一款豆子我建議 應該是選用阿拉比卡咖啡豆,羅布斯塔咖啡豆不能超過20%,烘焙度儘量不要選擇黑的冒油的豆子,烘焙黑的冒油的豆子目的是掩蓋豆子的質量差和瑕疵風味,因爲冒油的豆子只剩下焦苦味,沒有其他任何風味,包括好的和不好的風味。要購買新鮮烘焙的咖啡豆,咖啡豆也是有保質期的,拼配咖啡豆的風味在烘焙後一個月就開始走下坡</span></li>
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性價比高的意式咖啡豆推薦:</div>
<div>
</div>
<div>
國內還是有一些小工作室烘焙的豆子都不錯,只是不能穩定持續</div>
<div>
</div>
<div>
目前做得比較好的有小數派,微焙,前街,M2M等等</div>
<div>
</div>
<div>
要是喜歡比較穩定又地道的拼配的話,可以買意大利的一些大牌子,Iily,艾瑟,拉瓦薩</div>
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array (
0 => '4',
1 => '5',
2 => '187',
3 => '6',
4 => '33',
5 => '307',
6 => '308',
7 => '50',
8 => '53',
9 => '54',
10 => '55',
11 => '57',
12 => '58',
13 => '59',
14 => '60',
15 => '61',
16 => '657',
17 => '62',
18 => '93',
19 => '94',
20 => '100',
21 => '101',
22 => '170',
23 => '171',
24 => '172',
25 => '102',
26 => '656',
27 => '104',
28 => '106',
29 => '107',
30 => '109',
31 => '201',
32 => '306',
33 => '202',
34 => '286',
35 => '287',
36 => '324',
37 => '329',
38 => '369',
39 => '371',
40 => '373',
41 => '375',
42 => '376',
43 => '386',
44 => '388',
45 => '391',
46 => '392',
47 => '393',
48 => '659',
49 => '661',
50 => '663',
51 => '664',
52 => '665',
53 => '666',
54 => '668',
55 => '669',
56 => '670',
57 => '671',
58 => '672',
59 => '673',
),
'is_post' => 1,
'mobile_domain' => '',
'tid' => 1,
'url' => '/list-kafeizhishi.html',
'total' => 11421,
'field' =>
array (
),
) |
pageid |
1 |
params |
array (
'catid' => '5',
) |
parent |
array (
'id' => '5',
'pid' => '4',
'pids' => '0,4',
'name' => '咖啡豆',
'dirname' => 'kafeidou',
'pdirname' => 'kafeizhishi/',
'child' => 1,
'childids' => '5,187',
'thumb' => '',
'show' => '1',
'setting' =>
array (
'edit' => 1,
'disabled' => 0,
'getchild' => 1,
'linkurl' => '',
'urlrule' => 3,
'seo' =>
array (
'list_title' => '咖啡豆_咖啡豆的種類',
'list_keywords' => '',
'list_description' => '咖啡豆的種類 市面上的咖啡主要爲阿拉比卡(Coffee Arabica)與羅布斯塔(Coffee Robusta)等兩個原種。其各自又可再細分爲更多的品種分枝。',
),
'template' =>
array (
'pagesize' => 20,
'mpagesize' => 20,
'page' => 'page.html',
'list' => 'list.html',
'category' => 'category.html',
'search' => 'search.html',
'show' => 'show.html',
),
'cat_field' => '',
'module_field' => '',
'html' => 0,
),
'displayorder' => '0',
'acount' => '4024',
'namerule' => '{typedir}/{Y}{M}{D}{aid}.html',
'namerule2' => '{typedir}/list_{tid}_{page}.html',
'mid' => 'article',
'pcatpost' => 1,
'topid' => '4',
'domain' => '',
'catids' =>
array (
0 => '5',
1 => '187',
),
'is_post' => 1,
'mobile_domain' => '',
'tid' => 1,
'url' => 'https://gafei.com/list-kafeidou.html',
'total' => 13,
'field' =>
array (
),
) |
markid |
'module-article-5' |
related |
array (
187 =>
array (
'id' => '187',
'pid' => '5',
'pids' => '0,4,5',
'name' => '咖啡豆認證',
'dirname' => 'kafeizhishi/kafeidou/kafeidourenzheng',
'pdirname' => 'kafeizhishi/kafeidou/',
'child' => 0,
'childids' => 187,
'thumb' => '',
'show' => '1',
'setting' =>
array (
'edit' => 1,
'disabled' => 0,
'getchild' => 1,
'linkurl' => '',
'urlrule' => 3,
'seo' =>
array (
'list_title' => '[第{page}頁{join}]{catpname}{join}{modname}{join}{SITE_NAME}',
'list_keywords' => '',
'list_description' => '',
),
'template' =>
array (
'pagesize' => 20,
'mpagesize' => 20,
'page' => 'page.html',
'list' => 'list.html',
'category' => 'category.html',
'search' => 'search.html',
'show' => 'show.html',
),
'cat_field' => '',
'module_field' => '',
'html' => 0,
),
'displayorder' => '0',
'acount' => '13',
'namerule' => '{typedir}/{Y}/{M}{D}/{aid}.html',
'namerule2' => '{typedir}/list_{tid}_{page}.html',
'mid' => 'article',
'pcatpost' => 1,
'topid' => '4',
'domain' => '',
'catids' =>
array (
0 => '187',
),
'is_post' => 1,
'mobile_domain' => '',
'tid' => 1,
'url' => 'https://gafei.com/list-kafeizhishi/kafeidou/kafeidourenzheng.html',
'total' => 13,
'field' =>
array (
),
),
) |
urlrule |
'/views-120591-[page].html' |
fix_html_now_url |
'' |
my_web_url |
'https://252fm.gafei.com/views-120591' |
get |
array (
's' => 'article',
'c' => 'show',
'id' => '120591',
'm' => 'index',
) |