4.1.4

'5176'

'6'

'意式咖啡的製作方式標準流程 espresso濃縮咖啡口感特點怎麼喝'

'http://s9.sinaimg.cn/middle/44cdf1d1tae378209e798&690'

'咖啡知識,意式咖啡,Espresso,咖啡百科'

'最近和很多喜歡咖啡的朋友交流溝通過，發現很多朋友對於製作意式咖啡都有着這樣那樣的問題，即便是很多朋友購買了相對專業的機器和設備，但是依舊制作不出一杯相對滿意的意式咖啡。'

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'私房咖啡博客'

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'113.66.112.92-53029'

'2014-07-03 15:32:40'

'2022-08-12 11:08:56'

'5172'

'咖啡網'

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'<p>
	　　最近和很多喜歡咖啡的朋友交流溝通過，發現很多朋友對於製作意式咖啡都有着這樣那樣的問題，即便是很多朋友購買了相對專業的機器和設備，但是依舊制作不出一杯相對滿意的意式咖啡，也許真正喜歡單喝意式咖啡的人並不多，但是一杯苦味平衡，甜度濃郁，帶有淡淡可可和焦糖味道，粘稠而厚重的意式咖啡是製作卡布奇諾、拿鐵等花式咖啡的基礎，很多人認爲用奶味能夠蓋住意式咖啡的缺點，其實恰恰相反，意式咖啡的任何缺點都會在花式咖啡中暴露無疑，只有一杯焦糖味和甜度濃郁的意式咖啡才能和牛奶的香甜完美融合，形成一杯美味的咖啡拿鐵或是卡布奇諾。所以，製作一杯滿意的意式咖啡是至關重要的。</p><p>
	　　製作一杯滿意的意式咖啡，要注意以下幾點：</p><p>
	　　1、新鮮的意式拼配咖啡豆</p><p>
	　　我會告訴所有喝咖啡的朋友，豆子本身將是決定你杯中咖啡味道的最重要的關鍵點，設備和技術都可以彌補，而豆子本身卻是你本身無法彌補和補救的，如果你使用的是劣質、烘焙失敗、陳放已久的豆子，無論你的設備再好、無論你的技術再高，都無法改變這杯咖啡陳腐、苦澀的味道。</p><p>
	　　製作意式咖啡的豆子，一般是幾種豆子按照比例拼配而成，但是無論是何種豆子拼配的，都是爲了達到兩個目標，一個是降低成本、一個是味道平衡、突出特點，無論商家跟你說，我們的拼配有多好，你都要知道，拼配只有一個最終目標，就是降低成本，幾種豆子拼合在一起，以達到超越任意一種單品豆子的品質，從而達到1+1&gt;2的效果。</p><p>
	　　意式拼配咖啡豆(100%阿拉比卡咖啡豆拼配)</p><center><img alt="意式咖啡的製作（espresso的製作）" height="471" src="http://s9.sinaimg.cn/middle/44cdf1d1tae378209e798&690" width="641"/></center><p>
	　　意式豆子大多烘焙程度在中深到深度烘焙，但是無論多深，當你打開袋子見到豆子的時候，撲鼻而來的應該是咖啡的香氣，而非一股濃厚的煙燻味道，從視覺上看，豆子也不應該是純黑色，或者是深深的棕色，雖然是中深到深的烘焙度，豆子也不應該是油光鋥亮。如果你的豆子油光鋥亮，必定只有兩個原因，可能是放置時間很久，至少在3個星期以上，還有可能就是烘的過深。無論是這兩個原因中的哪個，都會造成你杯中的咖啡，有種哈喇的味兒，或者苦澀難耐。</p><p>
	　　根據豆子的烘焙程度不同，意式豆子最佳的飲用時間在1周-1.5個月之間，此階段的咖啡，味道甜度明顯、回甘持久、整體口味平衡，顏色呈琥珀色或深棕紅色，口感粘稠。</p><p>
	　　2、製作設備</p><p>
	　　有了恰當的豆子，製作意式咖啡對於設備也是要求嚴格，因爲萃取意式咖啡和使用虹吸、手衝等製作方式不同，對於設備有着量化的標準要求，水溫要在90-92度之間、壓力在8帕上下，並且壓力相對穩定，14-18克研磨均勻的咖啡粉，萃取時間在25秒上下，萃取量在20-25毫升，只有在這樣條件下製作，纔有可能得到滿意的咖啡。</p><p>
	　　能夠滿足以上條件，在國內比較常見，購買得到的家用設備其實並不多：</p><p>
	　　可選擇的咖啡機：</p><p>
	　　奧斯卡 Ocscar Nuova Simonelli 約5000元</p><p>
	　　俗稱&amp;ldquo;S小姐&amp;rdquo;的 Silver Rancilio 約4000元</p><p>
	　　Expobar Office leva 雙鍋爐版 約11000元</p><p>
	　　Expobar Office Leva 單鍋爐版 約8000元</p><p>
	　　GLY Shuttle 約6000-8000元</p><p>
	　　Rocket Giotto 約18000元</p><p>
	　　可選擇的咖啡磨：</p><p>
	　　惠家 ZD-15 約700元</p><p>
	　　Rancilio Rocky 約3000元</p><p>
	　　臺灣 900N 約2500元</p><p>
	　　Mazzer mini 約 4000元</p><p>
	　　Mazzer super jolly 約 4700元</p><p>
	　　以上機器都是正規廠商生產，質量有一定保證，大多也接受了時間的洗禮，經久耐用，在玩家和小商戶之間也有一定的口碑。除了以上設備，市面上還有很多山寨的雜牌設備，如果您的資金沒有限制，我覺得還是不要試圖購買那些設備，可能能夠暫時使用正常，但是誰也保證不了它們能堅持多久。如果您的資金真的有限，我個人認爲，那還是不要玩意式，還不如將有限的資金使用在品嚐豆子上，只購買一些簡單易用的咖啡製作器具，比如手衝器具、虹吸等。</p><p>
	　　3、製作技術</p><p>
	　　有了豆子、有了合適的設備，最後就是我們自己能夠控制的人爲因素了，由於意式咖啡的萃取條件非常極端，所以在製作過程中，微微的變化，最後在咖啡杯中都會被幾杯、幾十倍甚至上百倍的放大，體現在入口後的感受就十分的強烈而難以忍受了。所以，我們在製作的過程中，要注意每個小細節。接下來，我就按順序說明一下意式咖啡的製作流程，我也並非什麼專家或者大師，以下內容也僅爲個人經驗和體會，在此與大家分享：</p><p>
	　　(1) 咖啡豆研磨</p><p>
	　　研磨咖啡豆可以說對於一杯咖啡來說非常重要，只有研磨均勻，粗細合適的咖啡粉，才能萃取出美味的咖啡，摒棄掉咖啡粉中你不想要的味道。所以找到你的磨合適的檔位非常重要，你可能要反覆調整數次才能找到一個合適的位置。</p><center><img alt="意式咖啡的製作（espresso的製作）" height="471" src="http://s4.sinaimg.cn/middle/44cdf1d1tae378d964ed3&690" width="641"/></center><p>
	　　爲手衝或者虹吸等方式研磨的咖啡粉比較粗，能夠明顯的看見咖啡顆粒</p><center><img alt="意式咖啡的製作（espresso的製作）" height="471" src="http://s8.sinaimg.cn/middle/44cdf1d1tae378d772237&690" width="641"/></center><p>
	　　研磨的意式咖啡很細，經常由於靜電或者是咖啡的油脂而打團</p><center><img alt="意式咖啡的製作（espresso的製作）" height="471" src="http://s3.sinaimg.cn/middle/44cdf1d1t77d25af57992&690" width="641"/></center><p>
	　　調整咖啡磨的研磨細度非常重要，下圖中是mazzer mini磨豆機，爲無極調節，咖啡磨上標示的研磨刻度，僅能作爲參考數值，要根據自己的需求和萃取時的狀態進行調節。</p><center><img alt="意式咖啡的製作（espresso的製作）" height="471" src="http://s8.sinaimg.cn/middle/44cdf1d1tae3794318e47&690" width="641"/></center><p>
	　　Fine的方向是細，Coarse的方向是粗</p><p>
	　　(2)填壓咖啡粉</p><p>
	　　研磨好的咖啡粉填裝入粉碗，分量要恰到好處，既不能太多，也不能太少，我一般的習慣是在 17克上下。在咖啡粉裝入粉碗之後，要用工具或者手進行裹粉，將咖啡粉均勻的分佈在整個粉碗中，這樣才能夠使得萃取均勻，避免通道效應(所謂通道效應，就是由於填壓等原因造成咖啡粉餅有些地方松，有些地方緊實，從而在萃取的時候，大量熱水從鬆動的地方流過，造成過度萃取的現象)。我習慣於裹粉之後，在粉碗的中央處留一個小鼓包，然後進行填壓，在壓力作用下，這個小鼓包會平開分散。</p><p>
	　　在起初不熟練和沒有把握的練習階段可以藉助電子稱來輔助練習</p><center><img alt="意式咖啡的製作（espresso的製作）" height="471" src="http://s12.sinaimg.cn/middle/44cdf1d1tae37a1eba46b&690" width="641"/></center><center><img alt="意式咖啡的製作（espresso的製作）" height="471" src="http://s11.sinaimg.cn/middle/44cdf1d1tae37a5bde20a&690" width="641"/></center><p>
	　　填裝滿的咖啡粉碗</p><center><img alt="意式咖啡的製作（espresso的製作）" height="471" src="http://s13.sinaimg.cn/middle/44cdf1d1tae37a6b42f2c&690" width="641"/></center><p>
	　　裹粉之後形成的鼓包</p><center><img alt="意式咖啡的製作（espresso的製作）" height="471" src="http://s6.sinaimg.cn/middle/44cdf1d1tae37ada4d2e5&690" width="641"/></center><p>
	　　咖啡粉的填壓也是個細活兒，看似簡單，卻是需要反覆練習的，首先要平衡，其次是力度恰當。我的喜歡一般是填壓兩次，第一次不使用太大的力度，只是靠着粉錘的自重將粉壓平，稍稍勢力，將咖啡粉找平;在咖啡粉基本平整的前提下，再填壓第二次，將咖啡壓緊壓實。</p><p>
	　　力度均勻的進行填壓</p><center><img alt="意式咖啡的製作（espresso的製作）" height="471" src="http://s5.sinaimg.cn/middle/44cdf1d1tae37b244ae34&690" width="641"/></center><p>
	　　咖啡粉在填壓之後一般不超過粉碗中的凹槽線，即下圖中描紅的位置</p><center><img alt="意式咖啡的製作（espresso的製作）" height="471" src="http://s8.sinaimg.cn/middle/44cdf1d1tae379e25dd77&690" width="641"/></center><p>
	　　填壓平整的咖啡粉餅</p><center><img alt="意式咖啡的製作（espresso的製作）" height="471" src="http://s9.sinaimg.cn/middle/44cdf1d1tae37b4635158&690" width="641"/></center><p>
	　　(3)爲咖啡機放水降溫，得到合適的萃取水溫</p><p>
	　　我們前面說過，萃取咖啡的水，並非開水，而是大約90度的熱水，而大部分咖啡機衝煮頭在開機狀態下，閒置一段時間以後都會水溫過高，如果直接用這部分水進行萃取，肯定會造成過渡萃取或是咖啡粉燙傷，形成焦糊的味道，所以我們要將這部分水放掉，但是到底要放多久，才能得到合適的水溫，這就取決於您對於您自己的咖啡機的瞭解和掌握了。</p><p>
	　　通常，如果您的機器在開機下閒置一段時間後，一開放水按鈕，從咖啡機衝煮頭都會同時流出熱水和噴湧狀的蒸汽，同時您也能夠聽見蒸汽的聲音，這時的水溫肯定是過高的。大部分的家用機，鍋爐的體積都在1.5-3升之間，所以您放掉一部分水以後，水泵會補水，鍋爐則會再次啓動加熱，加熱燈也會亮起，這時您可以停止放水，等待鍋爐加熱燈滅掉，這時的水溫基本是在90度上下。</p><p>
	　　隨着放水，能夠看見蒸汽也同時噴湧出衝煮頭</p><center><img alt="意式咖啡的製作（espresso的製作）" height="471" src="http://s16.sinaimg.cn/middle/44cdf1d1tae37ba59413f&690" width="641"/></center><p>
	　　(4)萃取咖啡</p><p>
	　　放過水之後，您就可以將咖啡手柄上到衝煮頭上，開始萃取咖啡了。這裏需要提醒您的是，您在將手柄上到衝煮頭的瞬間就要按下萃取按鈕，而不要讓手柄裝在衝煮頭上，又去拿杯子。因爲大多咖啡機的衝煮頭都是銅質的，在熱水作用下，都是非常燙的，如果您將手柄裝在衝煮頭上，很快手柄的各部分也會在熱傳遞作用下滾燙，燙傷咖啡粉，從而得到一杯帶焦糊味道的意式咖啡。</p><p>
	　　您可能會問我，我裝上馬上萃取，都沒有時間拿杯子啊?很簡單，您可能是沒有注意到，您在開始萃取以後，不是馬上流出咖啡的，正常的萃取狀態，是在您按下萃取按鈕之後7-9秒纔開始流出咖啡，7秒的時間足夠您將咖啡杯放到把手下面，如果您一按下按鈕，咖啡就滾滾流出，這杯咖啡不是過淡就是過酸，絕對不是一杯滿意的咖啡，如果您還沒有擺好杯子，也不要擺了，省的您還要洗這個杯子。</p><p>
	　　前面我們說過，意式咖啡的萃取時間應該是大約20多秒，這20多秒不是從流咖啡的瞬間開始的，而是從您按下萃取按鈕的那一瞬間開始的，在這20多秒之間，流出的咖啡量應該在20毫升上下。</p><p>
	　　流出的咖啡應該是細細的一條，就像一條老鼠尾巴</p><center><img alt="意式咖啡的製作（espresso的製作）" height="471" src="http://s16.sinaimg.cn/middle/44cdf1d1tae37beefeb1f&690" width="641"/></center><p>
	　　流出的咖啡狀態應該是顯得粘稠細膩，好像熱蜂蜜的柑橘</p><center><img alt="意式咖啡的製作（espresso的製作）" height="471" src="http://s4.sinaimg.cn/middle/44cdf1d1tae37bf0ea603&690" width="641"/></center><p>
	　　萃取好的一杯意式咖啡espresso 味道平衡，口感粘稠</p><center><img alt="意式咖啡的製作（espresso的製作）" height="471" src="http://s11.sinaimg.cn/middle/44cdf1d1t77d2607f08aa&690" width="641"/></center><p>
	　　在大杯中萃取出的意式咖啡，爲花式咖啡打底</p><center><img alt="意式咖啡的製作（espresso的製作）" height="471" src="http://s2.sinaimg.cn/middle/44cdf1d1tae37c82d59d1&690" width="641"/></center><p>
	　　在意式咖啡基礎上製作出的拿鐵</p><center><img alt="意式咖啡的製作（espresso的製作）" height="471" src="http://s8.sinaimg.cn/middle/44cdf1d1tae37d0b3e697&690" width="641"/></center><p>
	　　(5)磕出咖啡粉餅</p><p>
	　　這一步其實，並不是直接製作咖啡，而是通過粉餅來看您這次萃取是否成功。成功的萃取之後，咖啡粉餅應該能夠成型，能夠整塊的被磕出，咖啡粉餅上沒有明顯的穿孔痕跡，在打碎咖啡餅之後，內部乾燥並且分佈均勻。</p><p>
	　　磕出的咖啡粉餅正面</p><center><img alt="意式咖啡的製作（espresso的製作）" height="471" src="http://s1.sinaimg.cn/middle/44cdf1d1tae37cb83e180&690" width="641"/></center><p>
	　　粉餅背面</p><center><img alt="意式咖啡的製作（espresso的製作）" height="471" src="http://s14.sinaimg.cn/middle/44cdf1d1t77d261285a4d&690" width="641"/></center><p>
	　　粉餅的內部</p><center><img alt="意式咖啡的製作（espresso的製作）" height="471" src="http://s11.sinaimg.cn/middle/44cdf1d1tae37cb7454ba&690" width="641"/></center><p>
	　　最後我還想強調以下幾點：</p><p>
	　　首先，雖然意式咖啡有着自己量化的定義，但是在滿足基本條件的前提下，我覺得還是要根據杯中咖啡的味道來決定何時停止萃取，而不是死板的照搬幾個數值。</p><p>
	　　其次，除了我以上提到的一些設備，市面上還有一些入門級或者是類似咖啡玩具的設備，這些設備也是正規廠商生產，產品質量能夠得到保證，但是想要得到滿意的意式咖啡還是比較困難的，比如燦坤的1817咖啡機、德隆EC-155，這類咖啡機有些是不鏽鋼小鍋爐，有的是加熱塊技術，但是他們大多使用加壓的雙層濾網，萃取出的咖啡只能說是外觀上類似意式咖啡，但是在您資金有限的情況下，弄來玩玩還是可以接受的。我曾經第一臺像樣的咖啡機也是1817，僅僅服役了不到半年就被淘汰了，如果您是想在家裏製作一杯像樣的意式咖啡，我建議您不用擁有這樣的&amp;ldquo;過渡&amp;rdquo;產品。</p><p>
	　　另外，雖然直接製作咖啡的是您的意式咖啡機，但是咖啡磨的重要性，在某種程度上遠比咖啡機重要，所以千萬不能忽視咖啡磨，在您考慮預算的時候，一定要考慮咖啡磨，再好的咖啡機，沒有一臺合適的磨來配合，是不可能製作出好咖啡的。</p><p>
	　　以上就是我在製作意式咖啡方面的一些經驗或者是體會。希望廣大的咖啡愛好者在讀過本篇文章後，能夠爲進一步練習提供一些借鑑，少走些彎路，少費些豆子。</p>'

'咖啡知識,意式咖啡,Espresso,咖啡百科'

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'1404372760'

'1660273736'

'意式咖啡的製作方式標準流程 espresso濃縮咖啡口感特點怎麼喝_咖啡技術_咖啡知識_中國咖啡網'

'咖啡知識,意式咖啡,Espresso,咖啡百科'

'最近和很多喜歡咖啡的朋友交流溝通過，發現很多朋友對於製作意式咖啡都有着這樣那樣的問題，即便是很多朋友購買了相對專業的機器和設備，但是依舊制作不出一杯相對滿意的意式咖啡。'

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'/views-5176-[page].html'

''

'https://test.gafei.com/views-5176'

array (
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)