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'咖啡豆處理方式烘焙技術技巧：咖啡豆烘焙度簡介介紹'

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'咖啡豆,處理,方式,烘焙,技術,技巧,簡介,介紹,咖啡,味道'

'咖啡的味道主要取決於烘焙，一般較淺烘焙會有較明亮的酸味，較深烘焙會有較強烈的苦味，這是基本法則。烘焙深淺主要取決於生豆的特性、個人喜好等因素，最重要還是苦味與酸味的平衡。 烘焙大致分爲淺(LIGHT)、中(MEDIUM)、深(DARK)和極深(VERY DARK)烘焙，淺'

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'2015-12-18 17:24:02'

'2015-12-18 17:24:00'

'46539'

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'<p>
	　　咖啡的味道主要取決於烘焙，一般較淺烘焙會有較明亮的酸味，較深烘焙會有較強烈的苦味，這是基本法則。烘焙深淺主要取決於生豆的特性、個人喜好等因素，最重要還是苦味與酸味的平衡。</p>
<p>
	　　烘焙大致分爲淺(LIGHT)、中(MEDIUM)、深(DARK)和極深(VERY DARK)烘焙，淺烘焙的咖啡豆：會有很濃的氣味，很脆，很高的酸度是主要的風味和輕微的醇度。中烘焙的咖啡豆：有很濃的醇度，同時還保存着大部分的酸度。深烘焙的咖啡豆：表面帶有一點油脂的痕跡，酸度被輕微的焦苦所代替，而產生一種辛辣的味道。極深烘焙的咖啡豆：顏色爲黑色，因油脂以滲透至表面，帶有一種碳灰的苦味，醇度明顯降低。所以選擇豆的種類，烘焙溫度及烘焙方式，烘焙時間的長短都是決定最後風味的主要因素。</p>
<p>
	　　烘焙度不外乎淺培、中焙、深焙，但標準呢?至今咖啡界尚無共識，各家一把調，各吹各調，行內最多采用美式八階段烘焙度分級，以烘焙溫度及時間來決定烘焙程度。</p>
<p>
	　　美式分級烘焙度：</p>
<center>
	<img alt="烘焙度簡介" src="http://s3.sinaimg.cn/bmiddle/60c9bd25t727e15a09842&amp;690" /></center>
<p>
	　　1. 淺烘焙(Light Roast) L值=30.2</p>
<p>
	　　所有烘焙階段中最淺的烘焙度，咖啡豆的表面呈淡淡的肉桂色，其口味和香味均不足，一般用在檢驗上，很少用來品嚐。按烘焙時間來說接近所謂&ldquo;一爆&rdquo; (注：是指生豆烘焙時受熱體積膨脹產生第一次爆裂)</p>
<center>
	<img alt="烘焙度簡介" src="http://s7.sinaimg.cn/bmiddle/60c9bd25t727dc8ef4416&amp;690" /></center>
<p>
	　　淺烘焙(Light Roast)</p>
<center>
	<img alt="烘焙度簡介" src="http://s13.sinaimg.cn/bmiddle/60c9bd25t727e1690a56c&amp;690" /></center>
<p>
	　　2. 肉桂烘焙(Cinnamon Roast) L值=27.3</p>
<p>
	　　外觀上呈現肉桂色，臭青味已除，香味尚可，酸度強，咖啡味淡，市面上較少販賣。按時間來說約&ldquo;一爆&rdquo;中期。</p>
<center>
	<img alt="烘焙度簡介" src="http://s3.sinaimg.cn/bmiddle/60c9bd25t727dcdf466c2&amp;690" /></center>
<p>
	　　肉桂烘焙(Cinnamon Roast)</p>
<center>
	<img alt="烘焙度簡介" src="http://s8.sinaimg.cn/bmiddle/60c9bd25t727e17b31977&amp;690" /></center>
<p>
	　　3. 中度烘焙(Medium Roast) L值=24.2</p>
<p>
	　　外觀上呈現棕色，，除了酸味外，苦味亦出現了，口感不錯。此時酸重於苦、醇度適中，又稱美式烘焙。按烘焙時間來說已接近&ldquo;一爆&rdquo;結束。</p>
<center>
	<img alt="烘焙度簡介" src="http://s4.sinaimg.cn/bmiddle/60c9bd25t727dd5992233&amp;690" /></center>
<p>
	　　中度烘焙(Medium Roast)</p>
<center>
	<img alt="烘焙度簡介" src="http://s8.sinaimg.cn/bmiddle/60c9bd25t727e19158497&amp;690" /></center>
<p>
	　　4. 深度烘焙(High Roast) L值=21.5</p>
<p>
	　　屬於中度微深烘焙，表面已出現少許濃茶色，苦味亦變強了。咖啡味道酸中帶苦，香氣及風味皆佳，是市面上販賣最多的烘焙豆方式。按烘焙時間來說&ldquo;一爆&rdquo;已結束，咖啡豆出現皺摺，香味產生變化之時。</p>
<center>
	<img alt="烘焙度簡介" src="http://s14.sinaimg.cn/bmiddle/60c9bd25t727dd882365d&amp;690" /></center>
<p>
	　　深度烘焙(High Roast)</p>
<center>
	<img alt="烘焙度簡介" src="http://s3.sinaimg.cn/bmiddle/60c9bd25t727e1aaa0a62&amp;690" /></center>
<p>
	　　5. 城市烘焙(City Roast) L值=18.5</p>
<p>
	　　外觀上呈現咖啡棕色，最標準的烘焙度，苦味和酸味達到平衡，使咖啡產生多層次感，讓原本喜好中度烘焙的美國人改變口味，轉向喜歡上它。按烘焙時間來說接近所謂&ldquo;二爆&rdquo; (注：是指生豆產生第一次爆裂後繼續加熱大量喪失水份，體積急速膨脹產生第二次爆裂)</p>
<center>
	<img alt="烘焙度簡介" src="http://s16.sinaimg.cn/bmiddle/60c9bd25t727ddaa82abf&amp;690" /></center>
<p>
	　　城市烘焙(City Roast)</p>
<center>
	<img alt="烘焙度簡介" src="http://s13.sinaimg.cn/bmiddle/60c9bd25t727e1c368b0c&amp;690" /></center>
<p>
	　　6. 深度城市烘焙(Full-City Roast) L值=16.8</p>
<p>
	　　外觀上呈現深棕色，顏色變得相當深，表面出現油亮，苦味較酸味強，適合曼特寧、夏威夷可那等特徵強烈的咖啡豆。按烘焙時間來說&ldquo;二爆&rdquo;正好結束。</p>
<center>
	<img alt="烘焙度簡介" src="http://s2.sinaimg.cn/bmiddle/60c9bd25t727de12ceac1&amp;690" /></center>
<p>
	　　深度城市烘焙(Full-City Roast)</p>
<center>
	<img alt="烘焙度簡介" src="http://s16.sinaimg.cn/bmiddle/60c9bd25t727e1de49b1f&amp;690" /></center>
<p>
	　　7. 法式烘焙(French Roast) L值=15.5</p>
<p>
	　　屬於深度烘焙，外觀上呈現黑色仍帶一絲茶色，呈濃茶色帶黑，酸味已感覺不出，在歐洲尤其以法國最爲流行，因脂肪已滲透至表面，帶有獨特香味，很適合冰咖啡，維也納咖啡。</p>
<center>
	<img alt="烘焙度簡介" src="http://s12.sinaimg.cn/bmiddle/60c9bd25t727de6a3a05b&amp;690" /></center>
<p>
	　　法式烘焙(French Roast)</p>
<center>
	<img alt="烘焙度簡介" src="http://s10.sinaimg.cn/bmiddle/60c9bd25t727e1f543649&amp;690" /></center>
<p>
	　　8. 意式烘焙(Italian Roast) L值=14.2</p>
<p>
	　　將咖啡豆烘焙到全黑，表面油光，接近焦化，此時只有苦味，味道單純有時帶有煙燻味。適合果肉厚、酸味強的高地咖啡豆。雖然稱爲意式，但意大利式濃縮咖啡Espresso卻已多采城市或深城市烘焙了。</p>
<center>
	<img alt="烘焙度簡介" src="http://s15.sinaimg.cn/bmiddle/60c9bd25t727dea9fc9ce&amp;690" /></center>
<p>
	　　從專業角度來說，烘焙程度以L值表示。L值就是以黑色=0白色=100，用測色計來測量其明量度，隨着烘焙時間加長，咖啡豆顏色變深，L值愈接近爲0</p>
<p>
	　　自從精品咖啡概念流行，現在多以美國精品咖啡協會(SCAA)用焦糖化分析儀所制定的八階段烘焙度SCAA Agtron法來區分界定。</p>
<center>
	<img alt="烘焙度簡介" src="http://s12.sinaimg.cn/bmiddle/60c9bd25t727dbb779d0b&amp;690" /></center>
<center>
	<img alt="烘焙度簡介" src="http://s7.sinaimg.cn/bmiddle/60c9bd25t727dbe3bc056&amp;690" /></center>
<p>
	　　SCAA Agtron法區分烘焙度 判斷烘焙度SCAA色調盤</p>
<p>
	　　當然此法也只能當參考用，因爲相同的烘焙度，不表示杯測結果一定相同。重點在於烘焙節奏纔是決定咖啡風味的主因，豆色只是參考而已。唯有掌握同款豆的烘焙節奏相似，才能確保每爐咖啡風味的一致性，達到質量如一的境界。</p>
<p>
	　　來源：</p>
<p>
	　　咖啡魔法師的博客</p>
'

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