4.1.4

'9871'

'6'

'在家也可“煮”咖啡'

''

'咖啡知識,在家煮咖啡,咖啡製作,咖啡百科'

'首先我們要介紹什麼叫“煮”咖啡。煮－把東西放在水裏，用火把水燒開。但煮煮咖啡的“煮”是要用92－96度的水將咖啡中的味道“洗”出來的過程。所以很多人會誤解這個字。如果您真的把咖啡放入水中去“煮”的話，您得到的飲料將不再是一杯咖啡，而是一杯焦糊味'

'93'

'1'

'啡嘗網'

'9'

'/views-9871'

'0'

'0'

''

'2014-08-14 11:43:24'

'2014-08-14 11:44:32'

'9837'

''

''

''

''

''

''

''

''

''

''

''

''

NULL

'<p>
	　　首先我們要介紹什麼叫&ldquo;煮&rdquo;咖啡。煮-把東西放在水裏，用火把水燒開。但煮煮咖啡的&ldquo;煮&rdquo;是要用92-96度的水將咖啡中的味道&ldquo;洗&rdquo;出來的過程。所以很多人會誤解這個字。如果您真的把咖啡放入水中去&ldquo;煮&rdquo;的話，您得到的飲料將不再是一杯咖啡，而是一杯焦糊味的苦水(因爲這時水中的溫度已達到96度以上)，96度以上的溫度可以把咖啡中的油質破壞，口感又辛又澀。</p>
<p>
	　　在家也可&ldquo;煮&rdquo;咖啡</p>
<p>
	　　在家裏製做咖啡要注意幾個觀點：</p>
<p>
	　　1。咖啡的磨粉粗細程度是由您所選擇的咖啡設備而決定的。因爲不同的咖啡製作方法所需要不同的磨粉粗細</p>
<p>
	　　2。要用92-96度的水。</p>
<p>
	　　3。不同的製作方法需要不同的煮制時間</p>
<p>
	　　用小型家用咖啡機器-咖啡要通過過濾紙或金子過濾網 Filter Coffee</p>
<p>
	　　1、小漏斗的使用：在漏斗內側放一張過濾紙，將一杯量(8-10)的咖啡粉放入濾紙兜內。(避免咖啡進入濾紙與漏斗壁的夾層內)用合適的水溫的水先把咖啡粉殷溼，稍後加水(水要慢慢加，避免水位高於濾紙邊使咖啡渣子衝到咖啡中)，直到完好的一杯咖啡。</p>
<p>
	　　2、電動滴漏式咖啡機：每天煮制咖啡之前先要預熱咖啡機，水槽內加半壺水，開啓電源後;第一、把機器裏面不新鮮的水頂出來，第二、清洗鍋爐及煮制系統各個管道，第三、清洗咖啡煮制漏斗，第四、預熱咖啡壺。在咖啡機漏斗內方一張相匹配的過濾紙，按每一杯7-9克咖啡粉放入過濾紙內(小心咖啡粉進入濾紙與漏斗壁夾層)，關好漏斗門。按每一杯175毫升加入水槽後開啓電源。</p>
<p>
	　　咖啡粉的粗細程度：通過過濾紙或鍋濾網：中度</p>
<p>
	　　衝咖啡器(也叫沖茶器或壓榨壺)French Press Coffee</p>
<p>
	　　這是一種傳統浸泡式的做法，咖啡粉和煮好的咖啡液體同在一個容器裏，這個方法可以品嚐咖啡的優點及缺點。</p>
<p>
	　　做法：將粗細程度與壓榨壺相匹配的咖啡粉按(8?0克)一杯的量放到壺內，但是不能超過咖啡壺所煮制的限制。把91-96攝氏度的水倒入壺內，直到咖啡壺外邊金屬架頂端處，放好過濾杆，浸泡3分鐘後將濾網推到底部，一壺好喝的咖啡煮好了。</p>
<p>
	　　避免出現問題：</p>
<p>
	　　第一、咖啡壺的選擇：根據目前咖啡文化氣氛在慢慢發展，咖啡煮制設備市場不是很健全，購買時千萬要注意咖啡壺的玻璃其厚度均勻，杯桶上下垂直，口徑一樣，外面金屬架子要結實有一定硬度。</p>
<p>
	　　第二、水溫：過高的水溫會把咖啡的油質變壞，使咖啡變苦，過低的水溫煮不出咖啡的味道咖啡會又酸有澀。所以正常水溫在91-96攝氏度。</p>
<p>
	　　第三、咖啡粉磨粉粗細：這是一個浸泡式的煮法，需要浸泡3分鐘所以咖啡粉應該是粗型。</p>
<p>
	　　第四、向下的壓力：需要小心的作這個動作，用手心按住壓桿，垂直與壺底向下勻速直線用力。切記均勻用力，過猛會使咖啡壺炸裂。第五、咖啡粉不可以在煮第二遍：標準的第一次煮制，煮出美味的咖啡，第二次是不好喝的水。任何一種咖啡的煮制都是用水將咖啡中的味道(能夠溶於水與不溶於水的有機物與無機物)洗出第二次已經沒有味道了。</p>
<p>
	　　咖啡粉的粗細程度：粗型。</p>
<p>
	　　意大利磨卡壺家裏香濃咖啡(也叫&ldquo;爐上香濃咖啡)Moka Pot Espresso</p>
<p>
	　　把咖啡基本上加到過滷杯頂部，但要輕輕壓實。在過滷杯頂部應留有一定空隙，因爲咖啡在浸水後會膨脹。用中火煮至聽到壺中水響時把壺拿開，同時可咖啡。</p>
<p>
	　　咖啡粉的粗細程度：意大利式家裏香濃咖啡：中至細。</p>
<p>
	　　意大利香濃咖啡，用機器做 Italian Espresso</p>
<p>
	　　滷杯中加入七克咖啡並輕輕壓實，在頂部應留有一定空隙，因爲咖啡在浸水後會膨脹。加水，觀察咖啡油(Crema)從咖啡器中出來後的顏色。當這個咖啡油開始由金褐色變成白色時，停止加水。全過程需22至28秒。請記住真正的香濃咖啡是很小的一杯咖啡(四十至五十毫升或一點五盎司)。咖啡應在五秒鐘後開始流出。在咖啡匙底應象熱蜂蜜一樣流動。如果需要太長的時間纔開始流出，試一下不要把咖啡壓得太實，或改用更粗的顆粒。如果咖啡流出太快，把它再壓實一點,或改用更細的顆粒。</p>
<p>
	　　咖啡粉的粗細程度：意大利香濃咖啡：細。</p>
<p>
	　　意大利奶沫咖啡 Cappuccino</p>
<p>
	　　意大利奶沫咖啡的精神是從意大利香濃咖啡來的，香濃咖啡做好了，奶沫咖啡也會好喝，如果香濃咖啡做的不標準，奶沫咖啡也會收影響。調製好的奶沫咖啡分爲三步。</p>
<p>
	　　第一步是按以上方法準備意大利香濃咖啡。香濃咖啡應占這個飲料的三分之一(不是杯子的三分之一因爲不通的杯子有不通的容量)。</p>
<p>
	　　第二步是加入三分之一熱牛奶(它的量應該跟香濃咖啡的量一樣)。</p>
<p>
	　　第三步是再加入三分之一奶沫。</p>
<p>
	　　咖啡粉的粗細程度：不用粉，直接用已經做好的香濃咖啡。</p>
<p>
	　　土耳其咖啡 Turkish Coffee 也許是最難調製的咖啡。真正的土耳其咖啡只能通過複雜的程序才能得到。每杯咖啡需要兩大匙咖啡及一匙糖(如果需要)。(你應該使用小杯子來喝土耳其咖啡)。把咖啡和糖加入土耳其咖啡壺&ldquo;Ibrik&rdquo;(Jezva)你的小子量水，需要幾杯就加幾杯水。咖啡壺中只能加滿一半，因爲當水快要沸騰時會產生很多泡沫。當咖啡沸騰後，把咖啡壺從火上移開，使泡沫消失。以上程序重複兩次，然後慢慢將咖啡加到小杯中。如果你做得仔細，大多數咖啡顆粒應留在咖啡壺中。土耳其咖啡真正的行家能夠在每個客人的杯中加一點泡沫，但這也可以用匙來做到。</p>
<p>
	　　你是否知道三分之二喝咖啡的人喝土耳其咖啡(或希臘咖啡，這取決於你從那裏來)。</p>
<p>
	　　咖啡粉的粗細程度：超細。</p>
'

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'在家也可“煮”咖啡_咖啡技術_咖啡知識_中國咖啡網'

'咖啡知識,在家煮咖啡,咖啡製作,咖啡百科'

'首先我們要介紹什麼叫“煮”咖啡。煮－把東西放在水裏，用火把水燒開。但煮煮咖啡的“煮”是要用92－96度的水將咖啡中的味道“洗”出來的過程。所以很多人會誤解這個字。如果您真的把咖啡放入水中去“煮”的話，您得到的飲料將不再是一杯咖啡，而是一杯焦糊味'

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''

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