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'意式咖啡豆選擇什麼烘焙程度比較好？傳統意式咖啡豆拼配的概念' |
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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 ） 剛收穫精製過的生豆是幾乎無香無味的，生豆經過加熱烘焙過程，水份被除去，咖啡豆的成份發生化學變化，進而產生揮發性的濃郁咖啡香氣，同時也顯現出咖啡獨特的苦味酸味甘味等風味' |
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'<img alt="" src="/uploads/allimg/180803/3-1PP3141IM37.jpg" style="width: 600px; height: 600px;" /><br />
<h2 style="padding: 0px 0px 0px 28px; margin: 0px 0px 0.8em; outline: 0px; zoom: 1; font-size: 19px; font-weight: normal; caret-color: rgb(51, 51, 51); 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-variant-numeric: inherit; 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; caret-color: rgb(0, 0, 0); color: rgb(0, 0, 0); margin: 0px 0px 20px; outline: 0px; zoom: 1; font-family: 微軟雅黑, 黑體, Arial; box-sizing: border-box; border: 0px; font-variant-numeric: inherit; font-stretch: inherit; font-size: 14px; line-height: inherit; vertical-align: baseline; list-style: none outside;">
<li style="padding: 0px 0px 0px 20px; margin: 0px 0px 12px; outline: 0px; zoom: 1; list-style: none; box-sizing: border-box; border: 0px; font-style: inherit; font-variant-ligatures: inherit; font-variant-position: inherit; font-variant-caps: inherit; font-variant-numeric: inherit; font-variant-alternates: inherit; font-variant-east-asian: inherit; font-stretch: inherit; font-size: inherit; line-height: 18px; vertical-align: baseline; background-image: url(https://coffeemecca.jp/wp-content/themes/coffee/images/coffeelist.png); background-size: 0.8em; background-attachment: scroll; background-color: transparent; background-position: 4px 3px; background-repeat: no-repeat no-repeat;">
<div style="padding: 0px; margin: 0px; outline: 0px; zoom: 1;">
<div>
剛收穫精製過的生豆是幾乎無香無味的，生豆經過加熱烘焙過程，水份被除去，咖啡豆的成份發生化學變化，進而產生揮發性的濃郁咖啡香氣，同時也顯現出咖啡獨特的苦味‧酸味‧甘味等風味。</div>
<div>
</div>
<div>
一般說來，烘焙的程度可分成8個階段來說明其各自展現的風味特徵。烘焙程度越淺〝酸味〞越強，反之若烘焙程度越深則〝苦味〞會越香濃。</div>
<div>
</div>
<div>
以下簡單說明8個階段的烘焙程度及其所呈現的獨特風味。</div>
<div>
</div>
<div>
淺烘焙 Light Roast</div>
<div>
</div>
<div>
咖啡豆呈黃褐色，香味與濃厚度較爲淡薄。</div>
<div>
</div>
<div>
肉桂烘焙 Cinnamon Roast</div>
<div>
</div>
<div>
肉桂色，因烘培的炒度極淺，也適合黑咖啡。</div>
<div>
</div>
<div>
中度烘焙 Medium Roast</div>
<div>
</div>
<div>
咖啡豆呈栗子色，口味溫和，適合於衝煮美式咖啡。</div>
<div>
</div>
<div>
深度烘焙 High Roast</div>
<div>
</div>
<div>
比中度烘焙的炒度稍強，咖啡豆呈茶褐色，香色俱佳，苦味比酸味明顯，一般咖啡館或家庭所飲用的研磨<a href="https://m.gafei.com/views-120593">意式咖啡</a>多爲此程度烘焙。</div>
<div>
</div>
<div>
城市烘焙 City Roast</div>
<div>
</div>
<div>
最標準的炒度，是由紐約傳來。咖啡豆呈光亮茶褐色，具苦味酸味平衡的濃醇香味，這也是一般咖啡館或家庭所飲用的烘焙程度。</div>
<div>
</div>
<div>
深城市烘焙 Full City Roast</div>
<div>
</div>
<div>
咖啡豆呈深褐色，酸味弱‧苦味強爲其特徵，“碳燒咖啡”亦是此種</div>
<div>
</div>
<div>
烘焙。適合於冰咖啡或餐後飲用。</div>
<div>
</div>
<div>
法式烘焙 French Roast</div>
<div>
</div>
<div>
咖啡豆呈黑褐色，具有強烈苦味與獨特的烘焙香味，適合咖啡歐蕾‧</div>
<div>
</div>
<div>
維也納咖啡等歐式咖啡。</div>
<div>
</div>
<div>
意式烘焙 Italian Roast</div>
<div>
</div>
<div>
烘焙度最強，咖啡豆呈炭黑色，可品嚐到強勁的苦味和濃厚口感，</div>
<div>
</div>
<div>
適合意式濃縮咖啡，卡布其諾。</div>
<div>
</div>
<div>
傳統<a href="https://m.gafei.com/views-120593">意式咖啡</a>豆調和的概念爲何？</div>
<div>
</div>
<div>
阿尼 我從嘗試各種機器，理解到萃取的原理與科學；由烘焙商業豆，感受到淺焙的魅力；接觸精品咖啡，看到風土的奧妙。將特性相異的豆子混搭，這又是另一個世界，一般<a href="https://m.gafei.com/views-120593">意式咖啡</a>用豆，不是從意大利就是西雅圖進口，我曾經從產地直接購買剛烘焙好的<a href="https://m.gafei.com/views-120593">意式咖啡</a>豆，去除國際運送的時間因素，才理解到深焙的用意。就單品咖啡來說，年份帶來的風味差異雖然不大，但這些微小的差異在豆子綜合後就會被放大，因此偏深的烘焙，可便於控制品質以取得平均口味，降低年份帶來的風味差異，也更耐存放。</div>
<div>
</div>
<div style="padding: 0px; margin: 0px; outline: 0px; zoom: 1;">
<span style="font-size: inherit; font-style: inherit; font-variant-caps: inherit; background-color: transparent;">除了濃縮咖啡，拿鐵混合了牛奶與咖啡，風味概念上又不一樣了，在這裏，咖啡的目的是要凸顯牛奶的甜味，所以 Latte 的客觀目標就是咖啡本身醇厚，加入牛奶後，味道喝起來像可可，所以一個好的咖啡館應該要有兩種以上的豆子配方，一種用來衝煮濃縮咖啡，另一種用來製作拿鐵。</span></div>
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<div>
</div>
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),
'displayorder' => '0',
'acount' => '4024',
'namerule' => '{typedir}/{Y}{M}{D}{aid}.html',
'namerule2' => '{typedir}/list_{tid}_{page}.html',
'mid' => 'article',
'pcatpost' => 1,
'topid' => '4',
'domain' => '',
'catids' =>
array (
0 => '5',
1 => '187',
),
'is_post' => 1,
'mobile_domain' => '',
'tid' => 1,
'url' => 'https://gafei.com/list-kafeidou.html',
'total' => 13,
'field' =>
array (
),
) |
| markid |
'module-article-5' |
| related |
array (
187 =>
array (
'id' => '187',
'pid' => '5',
'pids' => '0,4,5',
'name' => '咖啡豆認證',
'dirname' => 'kafeizhishi/kafeidou/kafeidourenzheng',
'pdirname' => 'kafeizhishi/kafeidou/',
'child' => 0,
'childids' => 187,
'thumb' => '',
'show' => '1',
'setting' =>
array (
'edit' => 1,
'disabled' => 0,
'getchild' => 1,
'linkurl' => '',
'urlrule' => 3,
'seo' =>
array (
'list_title' => '[第{page}頁{join}]{catpname}{join}{modname}{join}{SITE_NAME}',
'list_keywords' => '',
'list_description' => '',
),
'template' =>
array (
'pagesize' => 20,
'mpagesize' => 20,
'page' => 'page.html',
'list' => 'list.html',
'category' => 'category.html',
'search' => 'search.html',
'show' => 'show.html',
),
'cat_field' => '',
'module_field' => '',
'html' => 0,
),
'displayorder' => '0',
'acount' => '13',
'namerule' => '{typedir}/{Y}/{M}{D}/{aid}.html',
'namerule2' => '{typedir}/list_{tid}_{page}.html',
'mid' => 'article',
'pcatpost' => 1,
'topid' => '4',
'domain' => '',
'catids' =>
array (
0 => '187',
),
'is_post' => 1,
'mobile_domain' => '',
'tid' => 1,
'url' => 'https://gafei.com/list-kafeizhishi/kafeidou/kafeidourenzheng.html',
'total' => 13,
'field' =>
array (
),
),
) |
| urlrule |
'/views-121969-[page].html' |
| fix_html_now_url |
'' |
| my_web_url |
'https://coffeetec.gafei.com/views-121969' |
| get |
array (
's' => 'article',
'c' => 'show',
'id' => '121969',
'm' => 'index',
) |
