4.1.4

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'十五個咖啡小知識 入門必看'

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'咖啡知識,咖啡沙龍,入門知識'

'一、喝咖啡皮膚會變黑嗎? 答：到今朝爲止，並沒有那一項研究結不美觀顯示咖啡中的黑色素和皮膚的黑色素有絕對的關係，相反的，咖啡因會加速新陳代謝.促進消化.改善便祕，年夜這些功用看來，還能夠輔佐皮膚的粗拙現象.談到咖啡因能加速新陳代謝，有一說是咖啡'

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'2014-05-14 09:20:54'

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'<p>
	<strong>　　一、喝咖啡皮膚會變黑嗎?</strong></p>
<p>
	　　答：到今朝爲止，並沒有那一項研究結不美觀顯示咖啡中的黑色素和皮膚的黑色素有絕對的關係，相反的，咖啡因會加速新陳代謝.促進消化.改善便祕，年夜這些功用看來，還能夠輔佐皮膚的粗拙現象.談到咖啡因能加速新陳代謝，有一說是咖啡會加速燃燒卡洛里，達到減肥的功能;根基上理論並沒錯，可是這種卡洛里的燃燒還不至於讓體重減輕若干好多，如不美觀咖啡裏還加了糖和奶精，年夜熱量上計較則更不合適減肥原則了.</p>
<p>
	<strong>　　二、應該若何貯存咖啡豆?</strong></p>
<p>
	　　答：不妥的保留體例會影響咖啡的品質和風味。一般來說，開封后的咖啡存拋卻-咖啡豆爲四周，咖啡粉略短。真空包裝的咖啡豆如未拆封則可長達四個月。欲使咖啡的物理和化學轉變達到最小，貯存的包裝是一門很年夜的學問。採辦回家的咖啡豆要存放在密封的容器內，可放入冰箱內冷藏，記得在貯存咖啡的桶中灑一小的鹽(不要將包裝咖啡的袋子拆失蹤以免咖啡和鹽同化使咖啡嘗起濫暌剮鹹味)，有助於保留咖啡的噴香味。</p>
<p>
	　　採辦時最浩揭捉?擇一種透氣袋在密封的包裝上多一個單向透氣孔，好讓豆子或咖啡粉的氣體能排的出來，但外面的空氣卻毫不去。因爲咖啡粉的保留刻日較咖啡豆短，如在衝煮咖啡前才研哪暌剮助於確保咖啡豆的新奇度及維持咖啡的噴香味。</p>
<p>
	<strong>　　三、咖啡會造成鈣質的流失蹤嗎?</strong></p>
<p>
	　　答：近年出處於醫學保健的宣導，良多人起頭注重鈣質流失蹤和骨質鬆散的問題，至於咖啡因的攝取和骨質鬆散症的關係，仍在持續研究中，今朝並沒有直接證據顯示咖啡因會導致骨質鬆散症，可是某些研究則指出咖啡因會增添鈣質的滲出，所以今朝的建議是咖啡的快樂喜愛族應該多喫些含高鈣的食物來填補鈣質，如不美觀能在喝咖啡前先喝牛奶，也可以讓體內原先的鈣質流失蹤得較少.</p>
<p>
	<strong>　　四、請問冰咖啡(如IcedMocha、IcedCappuccino)是用冰咖啡豆煮仍是用該種咖啡豆煮後加冰塊?</strong></p>
<p>
	　　答：冰咖啡是採用冰咖啡豆煮出來，等冷卻後(室溫下)再加冰塊最爲恰當，如煮後加冰塊冷卻的話，冰塊熔解太多在咖啡內，則咖啡變的過於稀薄。IcedMocha是指冰咖啡內插手巧克力糖漿的飲料，Mocha英文的意思是咖啡加巧克力。IcedCappuccino是指冰咖啡除含有糖和牛奶外再加上一種特調的噴香料，故口胃較非凡。</p>
<p>
	<strong>　　五、咖啡是否要趁熱喝才正確?</strong></p>
<p>
	　　答：有人說熱咖啡的最佳飲用機緣是攝氏85度C，冷了就欠好喝了.事實上，如不美觀是一杯好咖啡，在溫度高和溫度變低時，口感的默示應該是一致的，這也是爲什麼測試咖啡的剖斷師，會將咖啡年夜熱到冷的全數過程都列爲評鑑，一杯品質精采的咖啡，冷卻之後除了噴香味削減之外，口感的默示甚至會比溫度熱更好.只是因爲咖啡素質的不不變性，所以有些人便鼓舞激勵趁咖啡還熱時就該飲用，避免冷卻後的轉變影響了咖啡的風味.若以另一個角度來談，當一杯冒着騰騰熱氣的咖啡端在你的面前時，趁熱飲用則是回應煮咖啡人心意的一種禮儀.</p>
<p>
	<strong>　　六、爲什麼不加糖的黑咖啡，也能感應感染到一點點甜味?</strong></p>
<p>
	　　答：一般人覺得咖啡豆的味道只有苦.酸.澀三種，事實上，生咖啡豆中年夜約含5%～8%的糖分，經由高溫的烘焙後，年夜部份的糖分會轉化成焦糖，這種焦糖化浸染爲咖啡帶來怪異的茶褐色，形成噴香味和苦味的來歷;而殘剩的糖分則留下些微的甜味，此外，烘焙良質咖啡豆時，所釋放出的丹寧酸，和形成褐色的焦糖互相連繫，也會發生一種稍苦的甜味.</p>
<p>
	<strong>　　七、爲什麼喝咖啡輕易睡不着?</strong></p>
<p>
	　　答：良多人都有喝了咖啡後，因精神亢奮而睡不着的經驗，這是因爲人體內有一種吶喊甘酸的工具，它是節制神經勾當的一種傳導物質，可以使呼吸減緩.情感削弱.降低胃酸滲出和排尿需求;而咖啡裏所含的咖啡因，會冒充腺甘酸，使體內覺得腺甘酸的浸染己經發生，但事實上腺甘酸並沒有輪迴，是以也沒有壓制浸染髮生，所以相反的，你感應是精神充沛.胃酸增添.較爲頻尿.因爲情感的亢奮，你會感受鬥勁清醒，自瘸景M不輕易睡着了.值得注重的是，這種咖啡因造成的短暫清醒，並不暗示體力真的獲得恢復.此外，因爲每小我對咖啡因的新陳代謝速度分歧，對咖啡因的敏感水平也就有所差異，是以仍然有人喝了咖啡之後，並不感受睡眠受到任何影響.</p>
<p>
	<strong>　　八、應該用什麼水來沖泡咖啡?</strong></p>
<p>
	　　答：一杯咖啡中約98%～99%都是水，所以衝要泡好喝的咖啡，和制酒.沏茶一樣，精采的水質才能閃現咖啡的噴香醇.那麼喝起來較可口的礦泉水和咖啡是否相配呢?因爲礦泉水年夜多是含鈉.錳.鈣.鎂較高的硬水，硬水會故障咖啡因和丹寧酸的釋出，而使得咖啡的味道年夜打折扣，此外要避免使用含消毒氣臭味的水，則可用第二次煮沸的水，以及一年夜早剛洪流龍頭流出的水，而最適合用來沖泡咖啡的，應該是在瓦斯爐上加熱所煮沸的開水，這種開水中還留有少許的二氧化碳，更能彰顯咖啡的甘旨.</p>
<p>
	<strong>　　九、若何纔是一杯好的咖啡?</strong></p>
<p>
	　　答：咖啡是一種個性化的飲料，祇要所用的咖啡豆品質優良、新奇且經由專業的烘培，任何一種適合自己口胃的咖啡，都是好咖啡。</p>
<p>
	　　一杯好的咖啡並不完全取決於咖啡豆的產地、衝煮的體例&hellip;&hellip;等，而是在於飲用者自己的個性、口胃的偏好。例如我們常可以在美式餐廳或片子中看到一年夜杯又一年夜杯飲用美式咖啡的人，美式咖啡因爲味道較淡，有時被形容爲&quot;洗襪子水&quot;，但這些人卻樂此不疲，這便說了然好咖啡的界說完全取決於小我的快樂喜愛，是絕對的小我主義。</p>
<p>
	<strong>　　十、何謂咖啡的&ldquo;三原種&rdquo;?</strong></p>
<p>
	　　答：在地球上的衆多植物中，咖啡屬植物至少有四十多個種，但其中較適用的栽培種就是通稱的三原種，分袂是阿拉比卡種(Arabica).羅布斯塔種(Robustra).利比裏卡種(Liberica),而此刻這個挨次也就是它們品質口角的挨次.噴香味最好的是阿拉比卡種，而且它的咖啡因含量只有羅布斯塔種的一半，今朝阿拉比卡種的產量約佔世界總產量的70%～80%，羅布斯塔種則是耐高溫.多雨.少雨，順應力強，成本較低，產量也有總產量的20%～30%，利比裏卡種因爲噴香氣欠安，苦味較強，除了出產國和少數歐洲人飲用外，並不普及.</p>
<p>
	<strong>　　十一、該若何品味咖啡?</strong></p>
<p>
	　　答：喝咖啡就應該像品味一杯瓊漿(Wine)一般，細細的品味才能體味其精煉。</p>
<p>
	　　非論是用何種體例衝調出的咖啡，都不必急着一口入肚。先聞聞咖啡的原噴香，然後小啜一口試試原味，再依小我快樂喜愛插手適量的糖，並用小湯匙攪拌，趁着攪拌的咖啡漩渦，漸漸插手奶精，讓油脂浮在咖啡上，一方面可以保溫，另一方面，咖啡的熱度也可蒸發奶噴香。</p>
<p>
	　　咖啡要趁熱飲用，因爲它的滋味與噴香氣會跟着冷卻而打折扣。喝咖啡不僅要適溫也面適量，一般注入杯中約七、八分，剛好的份量不僅使味道活現，飲用時也利落輕盈。遵循這樣的品味體例，您所品味的咖啡便顯得愈加的甘旨了。</p>
<p>
	<strong>　　十二、喝&ldquo;黑咖啡&rdquo;是品嚐咖啡的最好體例嗎?</strong></p>
<p>
	　　答：有種飲用咖啡的說法是，懂得喝不加奶精.不加糖的&ldquo;黑咖啡&rdquo;，纔是品嚐咖啡的熟行.其實咖啡並沒有固定正確的喝法，咖啡的家鄉依索比亞的&ldquo;咖啡道&rdquo;，還以添加生薑.肉桂等噴香料爲特色.若以一杯好咖啡來說，黑咖啡的品嚐體例簡直可以享受其原有的平衡濃烈風味，糖和奶精則可以補足某些咖啡的缺陷，例如奶精能夠除去些許澀味，加糖則可以將苦味改釀成甘味.</p>
<p>
	<strong>　　十三、妊婦可不成以喝咖啡?</strong></p>
<p>
	　　答：公元一九八零年，美國食物及藥物打點局(FDA)曾揭曉聲明，建議己經懷孕或可能懷孕的婦女削減咖啡因的攝取;可是之後的良多研究結不美觀均暗示，沒有證據可以顯示適量的咖啡因會對胎兒造成晦氣的影響，也沒有醫學陳述禁止妊婦喝咖啡，可是FDA並沒有改變原先的忠言，因爲妊婦在懷孕的第二和第三期，代謝咖啡因的速度年夜約會比未懷孕時快兩倍，而且，咖啡因還會越過胎盤進入胎兒，亦會經由過程母乳的哺育流入嬰兒體內，是以建議妊擁護產婦對咖啡因的攝取愈謹嚴愈好.</p>
<p>
	<strong>　　十四、爲什媚暌剮些咖啡喝起來較酸?</strong></p>
<p>
	　　答：咖啡喝起來是否會酸，年夜多是因爲咖啡的品種，有些咖啡自己的酸度較高，例如：肯亞(Kenya)、摩卡(Mocha)、哥倫比亞(Colombia)、危地馬拉(Guatemala)和哥斯答黎加(CostaRica)等品種。</p>
<p>
	　　烘焙的水平也和咖啡酸度的凹凸有關，凡是淺炒的咖啡豆其成份中還含有有機酸，故所衝出的咖啡喝起來較酸;而深炒的咖啡豆，因爲炒豆時高溫己將咖啡豆中所含的有機酸釋放出來，故其所衝出之咖啡酸度低。咖啡在衝煮時(尤其是使用&quot;塞風&quot;衝煮)攪拌的次數過多或衝煮後的咖啡在保溫盤上勾留的時刻過久都是造成咖啡會酸的原因。</p>
<p>
	<strong>　　十五、若何選購咖啡豆?</strong></p>
<p>
	　　非論是哪一種咖啡豆，新奇度都是影響品質的主要身分。選購時，抓一兩顆咖啡豆在嘴中嚼一下，若是清脆有聲(暗示咖啡豆未受潮)、齒頰留噴香纔是上品，但最好仍是用手捏捏，感受一下是否實心，而不是買到空殼的咖啡。</p>
<p>
	　　如咖啡豆已失蹤去噴香味或聞起濫暌剮陳味，就暗示這咖啡豆已不再新奇，不適合採辦。</p>
<p>
	　　剛炒好的咖啡豆並不適合馬上飲用，應該存放一週以便將豆內的氣體完全釋放出來。</p>
<p>
	　　一般來說，咖啡的最佳飲用期爲炒後一週後，此時的咖啡最新奇，噴香味(Aroma)口感的默示最佳。</p>
<p>
	　　此外，咖啡豆的純度也是另一個考慮身分，熟行人選咖啡，倒不見得是看顆粒的鉅細，而是抓一把單品咖啡豆(RegionalCoffee)，年夜約數十顆的份量，看一看每顆單豆的顏色是否一致，顆粒鉅細、外形是否相仿，以免買到以混豆僞裝的劣質品。但如不美觀是綜合豆(BlendedCoffee)，鉅細、光華分歧是正常的現象。此外重火和中深的焙炒法會造成咖啡豆出油，可是較淺焙炒的豆子如不美觀出油，則暗示已經變質，不單噴香醇度降低，而且會呈現澀味和酸味。總之在選購加啡時應注重其新奇度、噴香味和有陳味，而理想的採辦數目是以半個月能喝完爲宜。</p>
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'十五個咖啡小知識 入門必看_咖啡知識_中國咖啡網'

'咖啡知識,咖啡沙龍,入門知識'

'一、喝咖啡皮膚會變黑嗎? 答：到今朝爲止，並沒有那一項研究結不美觀顯示咖啡中的黑色素和皮膚的黑色素有絕對的關係，相反的，咖啡因會加速新陳代謝.促進消化.改善便祕，年夜這些功用看來，還能夠輔佐皮膚的粗拙現象.談到咖啡因能加速新陳代謝，有一說是咖啡'

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