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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 ） 搜尋espresso crema一詞,就有一堆關於那層細泡的解釋. crema的成份應該不純粹是 咖啡油脂 ,因爲咖啡油愈少,crema愈厚.一般人以爲油愈多,cream愈厚是錯誤的觀念.例如Robesta咖啡豆' |
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'<img alt="" src="/uploads/allimg/180831/3-1PS119334K36.jpg" />
<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-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>
<ul style="padding-right: 0px; padding-left: 0px; caret-color: rgb(0, 0, 0); margin: 0px 0px 20px; outline: 0px; zoom: 1; color: rgb(51, 51, 51); font-family: 微軟雅黑, 黑體, Arial; line-height: inherit; box-sizing: border-box; border: 0px; font-stretch: inherit; font-size: 14px; vertical-align: baseline; list-style: none outside;">
<li style="padding: 0px 0px 0px 20px; margin: 0px 0px 12px; outline: 0px; zoom: 1; list-style: none; box-sizing: border-box; border: 0px; font-style: inherit; font-variant-ligatures: inherit; font-stretch: inherit; font-size: inherit; line-height: 18px; vertical-align: baseline; background-image: url(https://coffeemecca.jp/wp-content/themes/coffee/images/coffeelist.png); background-attachment: scroll; background-color: transparent; background-size: 0.8em; background-position: 4px 3px; background-repeat: no-repeat no-repeat;">
<div>
搜尋espresso crema一詞,就有一堆關於那層細泡的解釋.</div>
<div>
</div>
<div>
crema的成份應該不純粹是<a href="http://www.gafei.com/yishikafei/20180314116269.html">咖啡油脂</a>,因爲咖啡油愈少,crema愈厚.一般人以爲油愈多,cream愈厚是錯誤的觀念.例如Robesta咖啡豆油脂比Arabica少,所以前者會產生較多的crema. 又例如,蒸氣粹取時間久一點,crema也會愈多,但通常伴隨著咖味變淡,crema色澤變淺的失敗作品.</div>
<div>
</div>
<div>
cream不在厚薄多寡,在於色澤要剛好夠深的赭紅色而且泡泡夠細夠持久.通常在淬取頭段初期纔會產生,淬取過度時的crema就會變淡了.</div>
<div>
</div>
<div>
個人認知是crema及奶泡都是泡沬物質,二者在口味上,各自鎖住咖啡及熱牛奶的香氣原味.單單小口品嚐crema的話,我是覺得還好無特殊感覺,但主要吸引人的地方是未喝前光聞就知道香氣濃很多.crema第二個重點就是與細密奶泡混合之後的絕佳香氛.單獨的crema及奶泡品嚐時都不會有這種感動,二者混合時就像產生化學變化般令人驚異.第一口的泡泡口感簡直是一大享受.這些應該都是便利商店咖啡享受不到的.</div>
<div>
</div>
<div>
咖啡喝到中後段味道應該都差不多(相同豆子/奶/水比例來說),但好的crema及奶泡卻能大幅增加喝咖啡的層次感及香醇度.</div>
<div>
</div>
<div>
有<a href="http://www.gafei.com/yishikafei/20180314116269.html">咖啡油脂</a>需要15bar的壓力才能萃取出來</div>
<div>
</div>
<div>
a:基本上先決條件是豆子最好是新鮮的，再來5——15bar都可以萃取出來，但一般講究的都會將機器設定在9bar，最棒的壓力數值。想問問有在使用義式咖啡機的高手們,義式咖啡那層咖啡油脂對咖啡有什麼影響嗎?</div>
<div>
</div>
<div>
a:這層crema對咖啡沒有什麼影響，但是對口感及口味會有影響。有層油脂是會讓口感更滑順嗎?還是會讓口味更重呢?</div>
<div>
</div>
<div>
a:以我自己的經驗來說，crema是不會讓口感滑順，要讓口感滑順，最主要是豆子混合的配方及比例。口味來說，當然會更重，但不代表更苦，crema較細，所以更容易穿透味蕾，我自己的感覺是，當你喝了一杯富含crema的espresso之後，咖啡味道會停留在你的舌面很久，這時我喜歡來杯冰水，就會很像在喝冰咖啡一樣，很甜很好喝。</div>
<div>
</div>
<div>
●<a href="https://www.gafei.com/yishikafei/20180314116269.html">油脂多的咖啡豆</a>品牌推薦</div>
<div>
</div>
<span style="font-size: inherit; font-style: inherit; background-color: transparent;">位於廣州越秀區東山口的咖啡烘焙品牌-前街咖啡新鮮烘焙的意式拼配咖啡豆在品牌和品質上都有充分的保證，油脂量也不錯，適合製作花式咖啡、拉花咖啡，拉花很好看。而更爲重要的是，性價比極其高，以商業出品推薦的款式-商業拼配咖啡豆爲例，一包一磅454克，價格僅有60元左右。按照單杯意式濃縮咖啡10克粉來計算，一包可制45杯咖啡，每杯僅需要1.5元不到，即使以每杯意式咖啡出品用雙頭，每份20克粉計算，一杯雙份意式濃縮的價格也不超過3塊。比起某知名品牌出售動輒上百塊一包的價格來說可謂良心推薦。</span></li>
</ul>
<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; 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; line-height: 30px; font-variant-ligatures: normal; orphans: 2; widows: 2; border-width: 0px 0px 2px; border-bottom-style: solid; border-bottom-color: rgb(80, 193, 233); font-variant-numeric: inherit; font-stretch: inherit; vertical-align: baseline; position: relative; width: auto;">
<span style="padding: 0px; margin: 0px; outline: 0px; zoom: 1; box-sizing: border-box; font-family: 微軟雅黑, 黑體, Arial; text-indent: 32px; caret-color: rgb(0, 0, 0); color: rgb(0, 0, 0); font-size: 14px;">前街咖啡：廣州的烘焙店，店面小但豆子品類多樣,能找到各種出名不出名的豆子,同時也提供網店服務。</span><a class="ui-link" href="https://shop104210103.taobao.com/" style="padding: 0px; margin: 0px; outline: 0px; zoom: 1; text-decoration: none; color: rgb(11, 59, 140); box-sizing: border-box; background-color: transparent; font-family: 微軟雅黑, 黑體, Arial; text-indent: 32px; caret-color: rgb(0, 0, 0); font-size: 14px;" target="_blank">https://shop104210103.taobao.com</a></h2>
<div style="padding: 0px; margin: 0px; outline: 0px; zoom: 1; caret-color: rgb(51, 51, 51); color: rgb(51, 51, 51); font-family: 微軟雅黑, 黑體, Arial;">
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'list_description' => '咖啡拉花是在原始的卡布奇諾或拿鐵上做出葉子或其他圖案的工藝。拉花起源關於咖啡拉花的起源，其實一直都沒有十分明確的文獻，只知道當時在歐美國家，咖啡拉花都是在咖啡表演時，所展現的高難度專業技術，而如此的創新技巧，所展現的高難度',
),
'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' => '479',
'namerule' => '{typedir}/{Y}{M}{D}{aid}.html',
'namerule2' => '{typedir}/list_{tid}_{page}.html',
'mid' => 'article',
'pcatpost' => 1,
'topid' => '4',
'domain' => '',
'catids' =>
array (
0 => '33',
1 => '307',
2 => '308',
),
'is_post' => 1,
'mobile_domain' => '',
'tid' => 1,
'url' => 'https://gafei.com/list-kafeilahua.html',
'total' => 295,
'field' =>
array (
),
) |
| markid |
'module-article-33' |
| related |
array (
307 =>
array (
'id' => '307',
'pid' => '33',
'pids' => '0,4,33',
'name' => '奶泡',
'dirname' => 'naipao',
'pdirname' => 'kafeizhishi/kafeilahua/',
'child' => 0,
'childids' => 307,
'thumb' => '',
'show' => '1',
'setting' =>
array (
'edit' => 1,
'disabled' => 0,
'getchild' => 1,
'linkurl' => '',
'urlrule' => 3,
'seo' =>
array (
'list_title' => '奶泡_打奶泡_手動打奶泡_奶泡怎麼打_打奶泡機器',
'list_keywords' => '',
'list_description' => '目的：牛奶體積變多而輕，可以浮在咖啡表面，口感綿密，可以拉花造型原理：通常可分兩個步驟打發：空氣打入牛奶，使牛奶包覆空氣發泡成小泡沫——打綿：發泡後的牛奶，在利用漩渦，把大泡打成小泡，使奶泡變更綿密——',
),
'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' => '137',
'namerule' => '{typedir}/{Y}{M}{D}{aid}.html',
'namerule2' => '{typedir}/list_{tid}_{page}.html',
'mid' => 'article',
'pcatpost' => 1,
'topid' => '4',
'domain' => '',
'catids' =>
array (
0 => '307',
),
'is_post' => 1,
'mobile_domain' => '',
'tid' => 1,
'url' => 'https://gafei.com/list-naipao.html',
'total' => 137,
'field' =>
array (
),
),
308 =>
array (
'id' => '308',
'pid' => '33',
'pids' => '0,4,33',
'name' => '拉花',
'dirname' => 'lahua',
'pdirname' => 'kafeizhishi/kafeilahua/',
'child' => 0,
'childids' => 308,
'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' => '158',
'namerule' => '{typedir}/{Y}{M}{D}{aid}.html',
'namerule2' => '{typedir}/list_{tid}_{page}.html',
'mid' => 'article',
'pcatpost' => 1,
'topid' => '4',
'domain' => '',
'catids' =>
array (
0 => '308',
),
'is_post' => 1,
'mobile_domain' => '',
'tid' => 1,
'url' => 'https://gafei.com/list-lahua.html',
'total' => 158,
'field' =>
array (
),
),
) |
| urlrule |
'/views-123593-[page].html' |
| fix_html_now_url |
'' |
| my_web_url |
'https://test.gafei.com/views-123593' |
| get |
array (
's' => 'article',
'c' => 'show',
'id' => '123593',
'm' => 'index',
) |
