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'2015-04-14 17:40:08'

'2015-04-14 17:40:07'

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'<p style="text-align: center; ">
	　<img alt="" src="/uploads/allimg/150414/3-1504141I95X27.jpg" /></p>
<p>
	　目前命名方式主要由兩個來源：一是概括性的各國飲用者烘焙模式偏好：如意式烘焙，法式烘焙等。一是至19世紀末到20世紀初美國地區的咖啡專業人士發展出的命名法則。</p>
<p>
	　　這兩種命名的由來，在某種程度上看來仍嫌模糊，因此現在又多了一種更客觀的方式，輔助判讀烘焙模式，就是以一種儀器讀取咖啡粉末的着色程度以數字的形式呈現深與淺。</p>
<p>
	　　地域性烘焙模式名稱</p>
<p>
	　　首先讓我們快速的按看過這些常見的烘焙模式名稱，他們都是因爲地域飲用者的偏好而產生，常可以在買來的包裝袋上看見這些名稱。</p>
<p>
	　　最淺度烘焙的就是新英格蘭式烘焙，目的在北美咖啡市場中幾乎快決計了;目前在美國仍處於領導主流的是一種近似中度烘焙的烘焙模式，以往沒有任何的名稱來代 表，但現在我們姑且稱之爲美式烘焙;比美式烘焙更深一些的通常咖啡豆表面會帶零星的咖啡油脂其名稱爲維也納式烘焙或是淺法式烘焙;法式烘焙代表的是適中的 深度烘焙，咖啡豆表面有更多的咖啡油脂;意式烘焙、西班牙式烘焙、大陸式烘焙或是紐奧爾良式烘焙，則是有更深的着色度以及更多的咖啡油脂;比前者在更深的 極深度烘焙則稱之爲深法式烘焙，這種烘焙模式常見於法國的西北部地區，顏色爲非常接近黑色的及深褐色，亦稱西班牙式烘焙、土耳其式烘焙、拿波理式烘焙。最 近有一種稱爲&ldquo;Espresso式烘焙&rdquo;的名詞，其烘焙深度位置大概介於意式烘焙和法式烘焙之間，這種烘焙模式在北意大利地區最爲常見，其外觀爲適中的深 褐色，外表覆有薄薄的一層咖啡油脂。</p>
<p>
	　　筆者將這些名稱整理成一份摘要如下：</p>
<p>
	　　.新英格蘭式烘焙(New England)：淺褐色，豆麪乾燥。</p>
<p>
	　　.美式烘焙(American)：中等褐色，豆麪乾燥。</p>
<p>
	　　.維也納式烘焙(Viennese)：中等的深褐色，豆麪有零星數滴的咖啡油脂。</p>
<p>
	　　.法式烘焙(French)：適度的深褐色豆麪有薄薄的咖啡油脂。</p>
<p>
	　　.Espresso式烘焙：深褐色，因烘焙程度的不同，豆表可能僅有薄薄的一層咖啡油脂，或是有很厚的咖啡油脂。</p>
<p>
	　　.意式烘焙(Italian)：接近黑色的深褐色，豆麪油亮，大部分的烘焙商最多烘到這個程度就是最深了。</p>
<p>
	　　.深法式烘焙(Dark French)或是西班牙式烘焙(Spanish)：快變黑色的極深褐色，油到不行。</p>
<p>
	　　傳統的美國定義烘焙模式名稱</p>
<p>
	　　還有一種是自從十九世紀以來，在美國一直被沿用下來的烘焙模式命名法則，大致爲如下的順序排列：</p>
<p>
	　　.肉桂色烘焙(Cinnamon)：非常淺的褐色。</p>
<p>
	　　.淺度烘焙(Light)：美式烘焙最淺的程度。</p>
<p>
	　　.中度烘焙(Medium)。</p>
<p>
	　　.中高度烘焙(Medium High)：美式烘焙最長烘至這個落點。</p>
<p>
	　　.城市高度烘焙(City high)：比美式烘焙一般落點稍深一點。</p>
<p>
	　　.深城市烘焙(Full City)：比前者再更深一些，豆麪有時會有零星幾滴咖啡油脂。</p>
<p>
	　　.深烘焙(Dark)：深褐色，豆麪油亮，相近於地域性分類中的Espresso烘焙或法式烘焙(French)的程度。</p>
<p>
	　　.重烘焙(Heavy)極深的褐色，豆麪油亮，相近於意式烘焙。</p>
<p>
	　　在這衆多的名稱之中，唯一至今還時常能見到的就是深城市烘焙這個名字，這個烘焙模式的位置，比二十世紀中葉時的美式烘焙度還要再深一些。</p>
<p>
	　　用數字來補足傳統烘焙模式分類法的缺失：焦糖化程度分類法以及SCAA的色標區別系統</p>
<p>
	　　看了前面兩大類的烘焙模式分類法之後，您感到疑惑嗎?是的，爲了解決此兩者造成的困擾，美國精品咖啡協會(SCAA，Specialty Coffee Association of America)特別發展出一套輔助工具，讓我們能藉由更精確的儀器判讀烘焙着色程度。</p>
<p>
	　　在這套輔助工具中有八個參考基準，沒有任何名稱，只有數字，這些數字精確的對應了八塊精心設計的烘焙深度色標。判讀方式是將一支樣品咖啡豆烘焙之後，以細 研磨的方式磨成粉，並倒由一個特殊淺盤中，才能將其送入以載入化學指數或是焦糖化量測基準的測量儀器中開始與色標對比，這些樣品咖啡豆的深度會被歸類到某 一個最接近的&ldquo;焦糖化程度&rdquo;(Agtron)。色標對應的焦糖化程度數字範圍是#95(最淺的烘焙深度)、#85(此淺的烘焙深度)，一直到#25(一般 最深的烘焙深度)。</p>
<p>
	　　當然，擁有一臺可以精確判讀特殊淺盤上咖啡粉末色度的&ldquo;近紅外線分光光度計&rdquo;，需要將近七千到兩萬美元左右的高價花費。</p>
<p>
	　　不過目前SCAA發展出的焦糖化程度判別法，其專用詞藻在實際上與消費者之間並無交際，當消費者在購買一包咖啡豆時，包裝袋上也見不到所謂&ldquo;焦糖化&rdquo;程度 的標識。坊間介紹咖啡的書籍對於這方面也幾乎隻字未提。不過筆者在本書中第80到81頁的圖表中爲各位將焦糖化程度與我們慣用的烘焙模式、深度做一個銜 接。但在此必須強調的是SCAA發展的這套焦糖化程度系統用意就是要與傳統的烘焙模式分類化完全區隔看來，作爲更客觀的烘焙深度討論基礎。</p>
<p>
	　　在這套系統中附的使用手冊封底內頁，有參考用的四色印刷色標圖，但請注意：這些色標圖有時會因爲不同因素而有所誤差，像是印刷時失準而模糊、印刷墨水量剛 好不足、使用色標時的光源誤差、色差，甚至連午飯喫什麼都會影響到比對色標圖的準確性。因此在技術上來說，這些因素都會使得這份色標圖變得毫無用處。換句 話說，用不着把這份色標圖拿來隨意與一把咖啡豆比對顏色，因爲那根本就是無意義的。這份色標圖之所以會附在使用手冊裏，目的只是爲了讓您知道有這項工具的 存在，只是實際上我們並沒有什麼機會用到它。</p>
<p>
	　　你可以在&ldquo;相關資源&rdquo;單元中找到有關此份焦糖化程度/色標圖系統的取得信息，順道一提，該系統的主要研發者就是Agtron公司的負責人，也是一位非常具有創新概念的科學家卡爾&middot;史道伯(Carl Staub)先生。</p>
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