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'爲什麼,有的,咖啡粉,取的,爲什麼,有的,咖啡粉,取的,萃取'

'爲什麼有的咖啡粉萃取的快,有的慢 萃取率:研磨後的咖啡粉並不是完全溶於水中,真正能溶解於水中的化合物約佔30%,在一般的咖啡烹煮中,咖啡粉中大約18%-22%的物質會溶入水中,然而Espresso中所能溶解的物質大約是15%-25%,這就稱爲萃取率。一杯咖啡中若萃取率偏低'

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'2016-12-08 15:45:45'

'2016-12-08 15:47:34'

'88359'

''

''

''

''

'爲什麼有的咖啡粉萃取的快,有的慢'

''

''

''

''

''

''

''

NULL

'<a href="https://www.gafei.com/jishu/2015091439632.html">爲什麼有的咖啡粉萃取的快,有的慢</a><a name="爲什麼有的咖啡粉萃取的快,有的慢"></a><br />
<div>
	萃取率:研磨後的咖啡粉並不是完全溶於水中,真正能溶解於水中的化合物約佔30%,在一般的咖啡烹煮中,咖啡粉中大約18%-22%的物質會溶入水中,然而Espresso中所能溶解的物質大約是15%-25%,這就稱爲萃取率。一杯咖啡中若萃取率偏低,則稱爲萃取不足；反之，萃取率過高則爲萃取過度。但很重要的是,萃取率和咖啡濃度是完全不相同的,不要弄混了哦水果酸:帶有水果及花香的香氣及味道,表現在甜味較重的咖啡豆中則帶有清爽的味道,但若甜味較不足的咖啡豆中,則會有明顯發酵似的酸臭味,他們的溶解速度最快。</div>
<div>
	&nbsp;</div>
<div>
	梅納反應化合物:帶有烘烤穀物,木頭,堅果及單寧酸的味道及香氣,在甜味較不足的的咖啡豆中,會有銳利的苦味,而甜味較重的咖啡豆,則有溫暖,圓潤,帶麥芽的香氣,他們的溶解速度較水果酸來得慢,但即使是最最最萃取不足的咖啡中仍會全數溶解。</div>
<div>
	　在某種意義上來說，無論是濃縮咖啡製作還是手衝咖啡，都是水透過咖啡粉後，帶出咖啡中的可溶物後，落在杯中。那麼味道的好壞必然取決於以下幾點：</div>
<div>
	　　1.水透過咖啡粉的速度</div>
<div>
	　　2.水的溫度</div>
<div>
	　　3.粉的粗細，狀態如何</div>
<div>
	　　4.烘焙度的深淺</div>
<div>
	　　5.烘焙時間的長短</div>
<div>
	　　首先根據以上幾點總結，一一舉例說明。<br />
	<img alt="" src="/uploads/allimg/161208/8-16120Q54I1535.jpg" style="width: 464px; height: 300px;" /></div>
'

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'1481183145'

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'爲什麼有的咖啡粉萃取的快,有的慢_咖啡粉_咖啡知識_中國咖啡網'

'爲什麼,有的,咖啡粉,取的,爲什麼,有的,咖啡粉,取的,萃取'

'爲什麼有的咖啡粉萃取的快,有的慢 萃取率:研磨後的咖啡粉並不是完全溶於水中,真正能溶解於水中的化合物約佔30,,在一般的咖啡烹煮中,咖啡粉中大約18,-22,的物質會溶入水中,然而Espresso中所能溶解的物質大約是15,-25,,這就稱爲萃取率。一杯咖啡中若萃取率偏低'

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