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'錯誤的粗細程度會帶給咖啡品質巨大的負面影響' |
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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 ） 研磨粗細可以通用嗎？ 理想的 研磨粗細 取決於許多因素： 咖啡豆 ：既然咖啡有那麼多種風味，當你選購新的咖啡豆時，就必須要調整研磨設定，以發揮出這隻豆子最佳的風味。 衝煮器' |
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'<img alt="" src="/uploads/allimg/190218/14-1Z21Q43423130.jpg" /><br />
<br />
<br />
<div>
<h2 style="padding: 0px 0px 0px 28px; margin: 0px 0px 0.8em; outline: 0px; zoom: 1; font-size: 19px; font-weight: normal; 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; margin: 0px 0px 20px; outline: 0px; zoom: 1; color: rgb(51, 51, 51); line-height: inherit; box-sizing: border-box; border: 0px; font-stretch: inherit; font-size: 14px; 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; list-style: none outside;">
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<div style="padding: 0px; margin: 0px; outline: 0px; zoom: 1;">
<div>
研磨粗細可以通用嗎？</div>
<div>
</div>
<div>
理想的<a href="https://www.gafei.com/kafeidou/20180811122399.html">研磨粗細</a>取決於許多因素：</div>
<div>
</div>
<div>
<a href="https://www.gafei.com/kafeidou/20180811122399.html"> 咖啡豆</a>：既然咖啡有那麼多種風味，當你選購新的咖啡豆時，就必須要調整研磨設定，以發揮出這隻豆子最佳的風味。</div>
<div>
</div>
<div>
衝煮器具：不同的衝煮器具可能適應不同的研磨粗細。例如濃縮咖啡是細研磨，而法式濾壓壺通常則使用較粗的研磨才能達到最佳效果。</div>
<div>
</div>
<div>
這些差異有許多原因，法式濾壓壺屬於浸泡式咖啡，需要較長衝煮時間，通常約四分鐘，這時較粗的研磨在當中減緩了物質釋放的速度。另一方面，濃縮咖啡使用較短時間衝煮，通常約20-30秒，並使用壓力強迫熱水通過高密度的<a href="https://www.gafei.com/kafeidou/20180811122399.html">咖啡粉</a>餅，因此適合較細的研磨。</div>
<div>
</div>
<div>
烘焙日期：別忘了咖啡是農作物這件事，咖啡就像麪包或牛奶，都有其最佳賞味期。當豆子經烘焙後，會開始衰敗並散失風味，爲了彌補風味衰敗的影響，可以調整粗細。首先可以增加咖啡粉量，並將研磨調粗一點，這樣也許可以再次發揮放了一段時間的咖啡豆的風味。</div>
<div>
</div>
<div>
烘焙程度：不同的烘焙程度影響的不僅是萃取出的風味而已，同時也會影響萃取時物質釋放的速度。深焙豆因爲烘焙時間較長，含水率較低因此較會吸水，代表萃取速度會加快。一般來說，會建議深焙用較粗研磨、淺焙用較細<a href="https://www.gafei.com/kafeidou/20180811122399.html">研磨</a>。</div>
<div>
</div>
<div>
當你挑選正確的研磨配置時，要確保研磨粗細是配合你的衝煮方式、配合你衝的豆子、再揣摩你覺得適合的粗細程度，確保有記錄到衝煮的配方，接着再品嚐咖啡並記錄喝到的感受。</div>
<div>
</div>
<div>
如果衝出來的咖啡喝起來不如預期，每次只調整磨豆機上的一個參數，其他都不要動，當然有些磨豆機可調整的設定會比較多，目的是要讓你調整時更容易且更好控制，但無論怎麼調整，都要記得你到底使用什麼研磨度，確保未來可複製這個做法。</div>
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<br />
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' |
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