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'四大類型咖啡的特徵與味道傾向-貓屎咖啡什麼味道'

'/uploads/allimg/161207/8-16120G11923Q8.jpg'

'四大,類型,咖啡,特徵,味道,傾向,貓屎,什麼,四大,類型,'

'四大類型咖啡的特徵與味道傾向-貓屎咖啡什麼味道 一、巴西（南美）山多斯咖啡：口感香醇，中性，可以直接煮，或和其它種類的咖啡豆相混成綜合咖啡，也是很好的選擇。 二、哥倫比亞（南美）曼特寧：口感豐富紮實，有着令人愉悅的酸味。氣味香醇，酸度適中，甜'

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'2016-12-07 11:19:27'

'2016-12-07 11:19:26'

'88091'

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'四大類型咖啡的特徵與味道傾向-貓屎咖啡什麼味道'

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'<a href="http://m.gafei.com/views-13700">四大類型咖啡的特徵與味道傾向-貓屎咖啡什麼味道</a><a name="四大類型咖啡的特徵與味道傾向-貓屎咖啡什麼味道"></a><br />
<br />
<div>
	一、巴西（南美）山多斯咖啡：口感香醇，中性，可以直接煮，或和其它種類的咖啡豆相混成綜合咖啡，也是很好的選擇。</div>
<div>
	&nbsp;</div>
<div>
	二、哥倫比亞（南美）曼特寧：口感豐富紮實，有着令人愉悅的酸味。氣味香醇，酸度適中，甜味豐富十分耐人尋味，適合深度烘焙，散發出濃厚的香味。</div>
<div>
	&nbsp;</div>
<div>
	三、哥倫比亞（南美）蘇帕摩(Supremo)：獨特的香味，苦中帶有甘味的口感令人難忘。</div>
<div>
	&nbsp;</div>
<div>
	四、墨西哥科特佩(Coatepec)、華圖司科(Huatusco)、歐瑞扎巴(Orizaba)：口感舒適，有迷人的芳香。</div>
<div>
	&nbsp;</div>
<div>
	五、藍山咖啡：酸味、甜味、苦味均十分調和又有極佳風味及香氣，適合做單品咖啡，宜做中度烘焙。</div>
<div>
	&nbsp;</div>
<div>
	六、大咖啡/小咖啡/濃咖啡 (Grosser/kleiner Brauner/Schwarzer)：意大利上等咖啡，加少許奶油或牛奶。糖視個人口味而定。</div>
<div>
	&nbsp;</div>
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	七、牛奶咖啡(Melange)：黑咖啡和熱牛奶各一半，有時還加上調好的奶油，器皿爲大咖啡杯。十七世紀土耳其人圍困維也納時的正宗調配方法。</div>
<div>
	&nbsp;</div>
<div>
	八、奶油咖啡(Einspaenner)：類似濃咖啡，咖啡上再放入調製好的奶油。糖視個人口味而定。</div>
<div>
	&nbsp;</div>
<div>
	九、維也納冰咖啡(Wiener Eiskaffee)：冷咖啡加香草冰淇淋和調製好的奶油。器皿爲長形的高腳杯。糖視個人口味而定。</div>
<div>
	&nbsp;</div>
<div>
	十、奶油熱可可(Heisse Schokolade mit Schlagobers)：熱可可加配製好的奶油。</div>
<div>
	&nbsp;</div>
<div>
	十一、摩卡咖啡：此種具有獨特香氣，中度烘培有柔和的酸味，深度烘培則散發出濃郁香味，偶爾會作爲調酒用。</div>
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	&nbsp;</div>
<div>
	十二、薩爾瓦多咖啡：具有酸、苦、甜相等味道特徵，最佳的烘培度是中度、深度。</div>
<div>
	&nbsp;</div>
<div>
	十三、夏威夷咖啡：具強烈的酸味及獨特的香氣，中度烘培的豆子帶有強烈的酸味，深度烘培風味更上一層樓。</div>
<div>
	&nbsp;</div>
<div>
	十四、巴西咖啡：酸味和苦味可藉由烘培來調配，中度烘培香味柔和，味道適中，深度烘培則有強烈苦味，適合來調配混合咖啡。</div>
<div>
	&nbsp;</div>
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	十五、曼巴咖啡：曼特林配上巴西，芳香怡口，強勁有味，是咖啡中之絕配。</div>
<div>
	&nbsp;</div>
<div>
	十六、康娜咖啡：夏威夷康娜地區火山熔岩培育出的咖啡豆，略帶一種葡萄酒香，風味極爲獨特。</div>
<div>
	&nbsp;</div>
<div>
	十七、聖多斯咖啡：主產於巴西聖保羅。甘、酸、苦三味中性，有適度酸味，口味特殊、高雅。</div>
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	&nbsp;</div>
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	十八、爪哇咖啡：產於印尼爪哇島，屬於阿拉比卡種咖啡。烘焙後苦味極強而香味極清淡，無酸味。</div>
<div>
	&nbsp;</div>
<div>
	十九、瓜地馬拉咖啡：帶有上等的酸味與甜味滑潤順口，是混合咖啡的最佳材料，適合深度烘培。</div>
<div>
	&nbsp;</div>
<div>
	二十、吉力馬札羅山：酸、甜、純、香味均屬於上品，中度烘培後會散發出甜味與清淡的酸味，深度烘培後會產生柔和的苦味，適合來調配混合咖啡。</div>
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	&nbsp;</div>
<div>
	二十一、冰拿鐵咖啡：利用果糖與牛奶混合增加牛奶的比重，使它與比重較輕的咖啡不會混合，成爲黑白分明的兩層，形成如雞尾酒般曼妙的視覺效果，再加上冰塊，給人一種高雅而浪漫的溫馨感覺。</div>
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	&nbsp;</div>
<div>
	二十二、歐蕾冰咖啡：&mdash;製作方法 (二人份) &mdash;1. 將16g咖啡粉+260cc的水以義大利蒸氣式取得濃縮咖啡。以120cc的水沖泡40g咖啡粉(非義大利式的沖泡器具)，也可得濃縮咖啡。2. 先加入適當的糖於濃縮咖啡中，然後準備二個玻璃杯，並裝滿冰塊。3. 將事先沖泡好的濃縮咖啡徐徐倒入玻璃杯並攪拌均勻。4. 依照個人的喜好程度慢慢加入鮮奶(鮮奶油也可以)，即可享用一杯清涼香醇的歐蕾冰咖啡了。</div>
<div>
	&nbsp;</div>
<div>
	二十三、馬琪雅朵Macciato：&mdash;材料&mdash;濃縮咖啡機制法：咖啡粉7公克牛奶泡沫適量一般咖啡製法：咖啡粉18公克牛奶泡沫適量製作方法 (一人份)先將咖啡倒入杯中加上3～5大匙的奶泡(不加鮮奶),就是一杯Macciato</div>
<div>
	&nbsp;</div>
<div>
	二十四、瑞士巧克力咖啡：巧克力一直是歐洲人尤其是瑞士人的最愛。天冷的時候,歐美人士都習慣皮包裏放些巧克力糖,以備充飢耐寒的不時之需。將巧克力加在咖啡裏可以調和苦味,補充熱量,巧克力咖啡現在已經成爲歐洲人在山上滑雪時最愛的熱飲了。&mdash;材料&mdash;濃縮咖啡機制法：咖啡粉7公克水量120cc 含糖巧克力粉15g一般咖啡製法：咖啡粉12公克 水量120cc 或巧克力糖漿30cc&mdash;製作方法&mdash;1. 將巧克力粉或糖漿放入咖啡杯內2. 將剛煮好的咖啡衝入杯內約八、九分滿,攪勻即成</div>
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	&nbsp;</div>
<div>
	二十五、卡布奇諾&middot;拿鐵咖啡：卡布奇諾咖啡是意大利咖啡的一種變化，即在偏濃的咖啡上，倒入以蒸汽發泡的牛奶，此時咖啡的顏色就像卡布奇諾教會修士深褐色外衣上覆的頭巾一樣，咖啡因此得名。拿鐵咖啡其實也是意大利咖啡的一種變化（意大利人確實善變），只是在咖啡、牛奶、奶泡的比例稍作變動爲1：2：1即成。</div>
<div>
	&nbsp;</div>
<div>
	二十六、卡布其諾Cappuccino：&mdash;製作方法&mdash;濃縮咖啡機制法：咖啡粉7公克 水量50cc 熱牛奶50cc 牛奶泡沫適量咖啡製法：咖啡粉18公克 水量120cc 等量熱牛奶 牛奶泡沫適量&mdash;做法&mdash;1. 準備打泡的熱牛奶2. 咖啡、熱牛奶各半倒入杯內3. 上面加滿牛奶泡沫</div>
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	&nbsp;</div>
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	二十七、土耳其咖啡：</div>
<div>
	&nbsp;</div>
<div>
	至今仍採用原始煮法，複雜的工藝帶着幾許異國情調的神祕色彩。從中，我們可以窺視到奧斯曼帝國盛極一時。&mdash;土耳其咖啡製作方法 (一人份)&mdash;1. 將12g深烘焙的咖啡豆，與適量的肉桂或豆蔻等香料一起細磨。(視個人喜好而定，也可以不加)2. 將上列細粉放入鍋內，加水煮沸約二十秒。3. 待咖啡渣沈澱在鍋底，再輕輕地將上層澄清的咖啡倒出。3. 其喝法可加檸檬或蜂蜜，也可以口中含著土耳其糖、奶油糖或巧克力等來喝咖啡，味道相當的特殊。</div>
<div>
	&nbsp;</div>
<div>
	二十八、皇家咖啡：這一道極品可是由一位能徵貫戰的皇帝發明的，對了，他就是法蘭西帝國的皇帝拿破崙！他可不喜歡奶味，他喜歡的是法國的驕傲&mdash;&mdash;白蘭地！（又一個在咖啡中摻烈酒的傢伙！）藍色的火焰舞起白蘭地的芳醇與方糖的焦香，再合上濃濃的咖啡香，苦澀中略帶甘甜......法國的高傲，法國的浪漫。&mdash;皇家咖啡製作方法 (一人份)&mdash;1. 先沖泡出90cc熱藍山咖啡，倒入預熱過的瓷杯中。2. 將皇家湯匙(湯匙兩端皆有精美花樣的邊或以稍淺的湯匙替代)橫放在杯上，湯匙上倒入白蘭地並點火。將點燃之藍色火焰的白蘭地倒入杯子中，即可品嚐。</div>
<div>
	&nbsp;</div>
<div>
	二十九、魔力冰淇淋咖啡：這一道充滿創意與富有變化的神奇口味只屬於年輕的你！在冰涼的香草冰淇淋上倒入意大利濃縮咖啡，再用巧克力醬在鮮奶油和冰淇淋上自由構圖，魔力般水乳交融的冰品咖啡，只留芳香與清爽在你口中。</div>
<div>
	&nbsp;</div>
<div>
	三十、摩卡冰沙：&mdash;材料&mdash;1.冰咖啡(一人份)2.香草冰淇淋三大匙3.巧克力糖漿適量4.碎冰塊適量5.發泡鮮奶油適量&mdash;製作方法 (一人份)&mdash;1. 將適量冰塊放入果汁機,再將無糖的冰咖啡倒入2. 倒入約2大匙的巧克力糖漿3. 再將香草冰淇淋加入，可增加甘甜風味，可依個人喜好增減4. 再加些碎冰塊，攪拌20～30秒5. 倒入玻璃杯後，加入適量發泡鮮奶油及巧克力糖漿<br />
	<img alt="" src="/uploads/allimg/161207/8-16120G11923Q8.jpg" style="width: 293px; height: 220px;" /></div>
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