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'一張圖搞清手衝咖啡研磨度粗細標準粗細區分！細一點還是粗一點好'

'/uploads/allimg/170223/3-1F2231025225L-lp.jpg'

'一張,讓你,清楚,咖啡粉,粗細,區分,關係到'

'咖啡粉的粗細，關係到沖泡咖啡時候咖啡成分釋放的多少、快慢。總體來講，咖啡粉的粗細程度可以分爲：粗粉、中粉、中細粉、細粉、極細粉，五個等級，是不是有點暈，哈哈哈，沒關係！一看對比圖和參照物就瞬間明白粗細'

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'9'

'/views-94395'

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'202.105.59.147-57890'

'2017-02-23 10:24:27'

'2022-12-30 10:54:29'

'93626'

'咖啡網'

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'<p><br/></p><p><span style="font-family: arial, helvetica, sans-serif; font-size: 14px; color: rgb(0, 0, 0);">“抓準咖啡研磨粗細度，手衝咖啡難度少一半”對於大部分手衝咖啡愛好者來說，咖啡的研磨度是最難控制的。聽着別人說衝咖啡用細砂糖大小的粗細就行了，但是細砂糖的大小是多大呢，微觀的東西很難拿捏精準。又有人說把磨豆機的刻度調到4就可以了，但你家的磨豆機跟我家的一樣麼？所以前街想到了一個辦法幫大家校準研磨度。</span></p><p><br/></p><p><img class="rich_pages" src="https://m.gafei.com/uploadfile/202208/e3e0c7c6984a453.jpg" alt="圖片" style="margin: 0px; padding: 0px; outline: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: system-ui, -apple-system, BlinkMacSystemFont, &quot;Helvetica Neue&quot;, &quot;PingFang SC&quot;, &quot;Hiragino Sans GB&quot;, &quot;Microsoft YaHei UI&quot;, &quot;Microsoft YaHei&quot;, Arial, sans-serif; font-size: 17px; letter-spacing: 0.544px; text-align: center; white-space: normal; text-size-adjust: auto; line-height: 27.2px; box-sizing: border-box !important; overflow-wrap: break-word !important; height: auto !important; width: 677px !important; visibility: visible !important;" width="500" height="500" title="圖片"/></p><p><br/></p><p><span style="font-family: arial, helvetica, sans-serif; font-size: 14px; color: rgb(0, 0, 0);"><strong>可靠的參考標準</strong></span></p><p><span style="font-family: arial, helvetica, sans-serif; font-size: 14px; color: rgb(0, 0, 0);">&nbsp;</span></p><p><span style="font-family: arial, helvetica, sans-serif; font-size: 14px; color: rgb(0, 0, 0);">雖然各家的咖啡衝煮標準各顯神通，但有一個標準是咖啡業內公認的，那就是杯測！杯測最初的目的是爲了檢驗咖啡生豆的品質，那這個方法當然有可取的萃取之道。杯測的咖啡研磨度爲20號篩網通過率70-75%。</span></p><p><span style="font-family: arial, helvetica, sans-serif; font-size: 14px; color: rgb(0, 0, 0);">&nbsp;</span></p><p><img src="https://m.gafei.com/uploadfile/ueditor/image/202208/16607960108f307e.jpg" title="IMG_4525副本" alt="IMG_4525副本"/></p><p><br/></p><p><span style="font-family: arial, helvetica, sans-serif; font-size: 14px; color: rgb(0, 0, 0);">【科普：20號中國標準篩網的孔徑爲0.85mm，用於對物質顆粒的粒度分級、粒度檢測的工具，只要符合出廠標準的標準篩都是準確的。咖啡研磨校準也非常簡單，只要把研磨好的咖啡粉倒入篩網內，蓋上蓋子，水平搖晃，直至沒有顆粒掉落爲止，然後稱重通過篩網的顆粒，這樣就能知道研磨的粗細程度了，例如研磨20g咖啡粉，通過15.2g，那麼這個研磨度就爲20號篩網通過率76%。通過率越高，咖啡的研磨度越細。】</span></p><p><span style="font-family: arial, helvetica, sans-serif; font-size: 14px; color: rgb(0, 0, 0);">&nbsp;</span></p><p><img class="rich_pages" src="https://m.gafei.com/uploadfile/202208/354ca37216d6ee2.jpg" alt="圖片" style="margin: 0px; padding: 0px; outline: 0px; line-height: 27.2px; box-sizing: border-box !important; overflow-wrap: break-word !important; height: auto !important; width: 677px !important; visibility: visible !important;" width="500" height="333" title="圖片"/></p><p><br/></p><p><span style="font-family: arial, helvetica, sans-serif; font-size: 14px; color: rgb(0, 0, 0);">既然杯測可以依靠標準篩網進行校準確定研磨度，那麼我們平時所使用的咖啡衝煮器具所對應的研磨度也可以用數據清晰地羅列出來。</span></p><p><br/></p><p><span style="font-family: arial, helvetica, sans-serif; font-size: 14px; color: rgb(0, 0, 0);"><strong>手衝研磨度（20號篩網通過率80%）</strong></span></p><p><br/></p><p></p><section><span style="font-family: arial, helvetica, sans-serif; font-size: 14px; color: rgb(0, 0, 0);">前街建議校準的操作方法是使用10克咖啡豆（或者是10的倍數，方便計算，粉量越多，數據越精確），選擇一個研磨刻度，研磨好咖啡粉後放入篩網中，然後進行水平搖晃，直至顆粒不再有明顯的掉落爲止（一般搖晃3-5分鐘）。接着就稱掉下來的粉重，再除以總粉量就得出過篩率了，例如通過篩網的粉量爲5g，那麼過篩率就是50%，如果要達到80%的標準，就需要調到更細的研磨度，重新研磨測量過篩率，直至80%爲止。</span></section><p></p><p><br/></p><p><img class="rich_pages wxw-img" src="https://m.gafei.com/uploadfile/202208/9c44c5e911c5a3c.jpg" alt="圖片" style="color: rgb(34, 34, 34); font-family: system-ui, -apple-system, &quot;system-ui&quot;, &quot;Helvetica Neue&quot;, &quot;PingFang SC&quot;, &quot;Hiragino Sans GB&quot;, &quot;Microsoft YaHei UI&quot;, &quot;Microsoft YaHei&quot;, Arial, sans-serif; font-size: 17px; letter-spacing: 0.544px; text-align: center; white-space: normal; caret-color: rgb(34, 34, 34); margin: 0px; padding: 0px; outline: 0px; vertical-align: bottom; line-height: 27.2px; box-sizing: border-box !important; overflow-wrap: break-word !important; height: auto !important; width: 677px !important; visibility: visible !important;" width="500" height="282" title="圖片"/></p><p><br/></p><p><span style="font-family: arial, helvetica, sans-serif; font-size: 14px; color: rgb(0, 0, 0);">手衝咖啡以滴濾式爲主，這種不同於浸泡式的時間長，容易泡出不好的風味，手衝咖啡沖泡的時間短，大約在1分30秒至2分30秒。因此需要比杯測的研磨度更細，才能充分表達出咖啡的風味。同樣不同烘焙程度的咖啡豆所需的粗細程度不一樣。中淺烘焙的咖啡研磨較細（通過率75-80%），中深烘焙的咖啡豆研磨較粗（通過率70-75%）。例如衝耶加雪菲、瑰夏這類淺度烘焙的咖啡豆，就可以使用80%通過率的粗細度，衝煮<a href="https://m.gafei.com/views-110273" target="_self">曼特寧</a>、巴西咖啡豆這類深烘焙度，就使用70%的通過率粗細度。</span></p><p><br/></p><p><span style="font-family: arial, helvetica, sans-serif; font-size: 14px; color: rgb(0, 0, 0);"><strong>法壓壺（20號篩網通過率68-75%）</strong></span></p><p><span style="font-family: arial, helvetica, sans-serif; font-size: 14px; color: rgb(0, 0, 0);">&nbsp;</span></p><p><span style="font-family: arial, helvetica, sans-serif; font-size: 14px; color: rgb(0, 0, 0);">法壓壺的萃取方式與杯測非常相似，都是以浸泡爲主，因此選用的研磨程度與杯測高度重合，選擇較粗的研磨顆粒還有一層原因，就是因爲法壓過濾是使用金屬濾網，那縫隙肉眼可見，選擇較粗也是爲來更好地過濾。不同烘焙程度的咖啡豆研磨粗細也有所不同，前街建議中淺烘焙的咖啡豆可以選擇較細的研磨（通過率72-75%），中深烘焙的咖啡豆可以研磨較粗（通過率68-71%）。</span></p><p><br/></p><p><br/></p><p><span style="font-family: arial, helvetica, sans-serif; font-size: 14px; color: rgb(0, 0, 0);"><strong>冷萃冰滴咖啡（20號篩網通過率80-85%）</strong></span></p><p><span style="font-family: arial, helvetica, sans-serif; font-size: 14px; color: rgb(0, 0, 0);">&nbsp;</span></p><p><span style="font-family: arial, helvetica, sans-serif; font-size: 14px; color: rgb(0, 0, 0);">冷萃冰滴因爲均使用冷水萃取，滲透能力差，萃取效率非常低。因此需要把咖啡研磨得更細，但切記不是越細越好，過細的研磨會使冷萃咖啡變渾濁，也會增加過濾的難度；會使冰滴咖啡的粉層積水，無法順利通過。因此前街建議研磨度爲20號篩網通過率80-85%較爲適宜，如何想濃郁點就選擇通過率85%，想更清爽就選擇通過率80%。</span></p><p><span style="font-family: arial, helvetica, sans-serif; font-size: 14px; color: rgb(0, 0, 0);">&nbsp;</span></p><p><img class="rich_pages" src="https://m.gafei.com/uploadfile/202208/322bafc2b227ab2.jpg" alt="圖片" style="margin: 0px; padding: 0px; outline: 0px; line-height: 27.2px; box-sizing: border-box !important; overflow-wrap: break-word !important; height: auto !important; width: 677px !important; visibility: visible !important;" width="500" height="333" title="圖片"/></p><p><br/></p><p><span style="font-family: arial, helvetica, sans-serif; font-size: 14px; color: rgb(0, 0, 0);"><strong>意式濃縮咖啡機</strong></span></p><p><span style="font-family: arial, helvetica, sans-serif; font-size: 14px; color: rgb(0, 0, 0);">&nbsp;</span></p><p><span style="font-family: arial, helvetica, sans-serif; font-size: 14px; color: rgb(0, 0, 0);">意式咖啡機所使用的研磨度是非常細的，使用篩網過篩並不現實，主要確定意式咖啡所使用的研磨度是通過萃取測試。咖啡店每天營業前都要調試濃縮咖啡，其中很大一部分就是需要調整研磨度。由於咖啡機對於咖啡粉的粗細度是非常靈敏的，可能相差0.1格的研磨刻度，萃取的時間與風味都會有明顯的區別。</span></p><p><span style="font-family: arial, helvetica, sans-serif; font-size: 14px; color: rgb(0, 0, 0);">&nbsp;</span></p><p><img src="https://m.gafei.com/uploadfile/ueditor/image/202208/1660796128a1ffa9.jpg" title="IMG_3472" alt="IMG_3472"/></p><p><br/></p><p><span style="font-family: arial, helvetica, sans-serif; font-size: 14px; color: rgb(0, 0, 0);">因此確定意式咖啡機的研磨度，需要一個穩定的濃縮咖啡萃取方案，以前街門店出品的爲例，前街的意式萃取方案爲20g咖啡粉在28秒萃取40g咖啡液（誤差爲±1）。先把這個萃取方案固定了，在通過調整研磨度來達到這個萃取方案。之後再通過品嚐風味決定是否需要微調參數。</span></p><p><br/></p><p><span style="font-family: arial, helvetica, sans-serif; font-size: 14px; color: rgb(0, 0, 0);">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 ）<br/>更多精品咖啡豆請加私人微信前街咖啡，微信號：qjcoffeex</span></p>'

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'一張,讓你,清楚,咖啡粉,粗細,區分,關係到'

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