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'咖啡衝煮方式介紹：虹吸壺的歷史緣由及衝煮方法的詳細介紹'

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'咖啡,衝煮,方式,介紹,虹吸,歷史,緣由,方法,詳細,'

'第一節 虹吸壺的歷史 The history of syphon： 虹吸壺(Syphon)俗稱「玻璃球」或「虹吸式」，是簡單又好用的咖啡衝煮方法，也是坊間咖啡館最普及的咖啡煮法之一。虹吸壺雖然有「塞風式」的別名，卻與虹吸原理無關，而是利用水加熱後產生水蒸氣，造成熱漲冷縮'

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'2015-12-17 17:39:05'

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'<p>
	　　第一節 虹吸壺的歷史</p>
<p>
	　　The history of syphon：</p>
<p>
	　　虹吸壺(Syphon)俗稱「玻璃球」或「虹吸式」，是簡單又好用的咖啡衝煮方法，也是坊間咖啡館最普及的咖啡煮法之一。虹吸壺雖然有「塞風式」的別名，卻與虹吸原理無關，而是利用水加熱後產生水蒸氣，造成熱漲冷縮原理，將下球體的熱水推至上壺，待下壺冷卻後再把上壺的水吸回來--聽起來很玄嗎?一點也不。跟着我們的課程做一遍，就能心領神會啦!</p>
<p>
	　　關於syphon的由來有許多種說法，其中較爲大衆所知道的，是由英國海軍技師(Robert Napier)於1840年左右所發明。</p>
<p>
	　　另外，關於它的演進大致爲：</p>
<p>
	　　1840年代，經法國跟奧地利人之手使之更趨於完善。這段期間內，法國人從土耳其居民那裏學到許多關於咖啡的知識。而在之後的將近50年內，這個奇特的機器，成爲巴黎跟維也納城的中產階級桌上常見的裝飾品之一。</p>
<p>
	　　經過135年之後，瑞士人雖然曾一度對syphon狂熱。但是一直到了1985年才由&ldquo;ROYAL COFFEEMAKER&rdquo;於安特衛普開始作專業的生產。</p>
<p>
	　　第二節 虹吸壺的工作原理</p>
<p>
	　　How does it work：</p>
<p>
	　　Syphon的主要原理是利用理想氣體方程式：PV=nRT，固定體積下，加溫後使沸水之蒸汽壓，將沸水經由玻璃管壓入上層煮咖啡，再降溫後使下層呈類似真空狀態來吸取上層已煮好的咖啡，以中間之濾器過濾渣仔。可以邊眺望粹取過程享受咖啡的樂趣，此乃syphon的魅力。單品咖啡及杯數少適宜用此法。</p>
<p>
	　　第三節 虹吸壺的用法</p>
<p>
	　　How to use syphon：</p>
<p>
	　　1.用熱水注入下座，上座可以先斜插入下座，再加熱。此舉可避免因下座水太熱，再插入上座時水會噴出燙傷人的事件發生</p>
<p>
	　　2.水泡變大，即扶正上座。</p>
<p>
	　　3.熱水完全升至上座後，即可倒入之前蘑好的咖啡粉。4.輕輕攪拌粉層。</p>
<p>
	　　5.練習聞香，觀察粉層變化或開始計時，無論使用哪種方法都可以，但避免一直攪拌。</p>
<p>
	　　6.得到你要的濃度、味道或設定的時間已到，進行關火的動作。同時用溼抹布迅速擦拭下座(要均勻迅速，抹布不要固定在一個地方，以免下座爆裂)，讓咖啡能快點進入下座。</p>
<p>
	　　7.輕輕搖動上座以利拔離下座。</p>
<p>
	　　8.倒入咖啡杯(事先要溫杯)，開始準備品嚐。</p>
<p>
	　　Consideration：</p>
<p>
	　　影響一杯咖啡的變因很多，要如何去控制他們而找到最適合自己的煮法。以下列舉幾個可以作爲參考的變因，有興趣可以自己試試。</p>
<p>
	　　上壺扶正時間與上壺溫度間的關係、倒粉時機對粹取之咖啡汁液的影響、攪拌的方式與次數、粉層的變化、火焰大小、粗細、豆性、判別攪拌時機與關火時機&hellip;等。</p>
<p>
	　　第四節 虹吸壺的特點</p>
<p>
	　　虹吸壺，又稱爲塞風壺，爲英文Syphon之諧音，爲極普遍的咖啡器具，像Misha就有三隻Syphon，Syphon的價格便宜，操作簡易，廣爲大衆喜愛，且能煮出單純的好咖啡，而不破壞咖啡原味，煮出的咖啡通常稱黑咖啡。實際上，雖然Syphon操作簡易，可是也大有學問在，容易受到不少變因影響，例如溫度，或是水量，咖啡粉的粗細，每個小細節上都有其影響味道的決定性關鍵，因此，隨便使用，味道也會滿隨便的。用心煮，可得到不少玩咖啡的樂趣，獲得高品質的黑咖啡。</p>
<p>
	　　第五節 虹吸壺的注意事項</p>
<p>
	　　1.下瓶要擦乾，不能有水滴</p>
<p>
	　　2.拔開上座時要朝右斜回正往上拔，切勿打破</p>
<p>
	　　3.中間過濾網下面的彈簧要拉緊，掛鉤要鉤住，且拔到正中央</p>
<p>
	　　4.插上座時要往下插緊</p>
<p>
	　　5.注意水質：純水、淨水、磁化水、蒸餾水、勿用礦泉水</p>
<p>
	　　6.溫度在80~90攝氏度這間</p>
<p>
	　　7.衝者時間：全部50~60秒(勿超過時間太久)</p>
<p>
	　　8.咖啡豆要新鮮，勿受潮或放置太久</p>
<p>
	　　9.咖啡最好以現磨現煮者爲佳</p>
<p>
	　　10.煮咖啡時注意風向，勿直吹火源</p>
<p>
	　　11.注意火源大小：強火、大火、中火、小火、微火。</p>
<p>
	　　12.煮過的咖啡粉先拍打鬆散，倒掉後再用清水沖洗上瓶</p>
<p>
	　　13.磨豆段數約在2.5~3.5段之間，基本原則是：酸性豆粗磨，苦味豆細磨，新機段高，舊機段低。</p>
<p>
	　　14.咖啡杯要先溫杯</p>
<p>
	　　15.過濾網要泡在清水中備用或放進冰箱冷藏可延長濾布使用期限</p>
<p>
	　　16.拔上座時，重點在左手要抓緊下座的把手</p>
<p>
	　　17.下座內的水最好用熱開水，可節省煮沸的時間</p>
<p>
	　　18.撥動方法要正確，勿用攪拌法</p>
<p>
	　　19.下座的剩餘清水最好要倒掉，咖啡快下降完成時，剩餘的泡沫也隔開</p>
<p>
	　　20.木棒撥動時，只要插入2/3處，勿刮到底下過濾網</p>
<p>
	　　21.木棒於煮沸中途勿沾其他水分再拿回去拔動</p>
<p>
	　　22.咖啡粉及水量要正確</p>
<p>
	　　23.煮好時可用手蓋住上座，用鼻聞，或用手扇風，再用鼻聞</p>
<p>
	　　24.用溼布擦拭下座，須先擦底部，再擦左右兩旁</p>
<p>
	　　25.咖啡豆配方要正確</p>
<p>
	　　26.一定要等水煮滾，纔可插入上座。</p>
<p>
	　　虹吸式咖啡壺在大多數人的印象裏總帶有一絲神祕的色彩，在臺灣的咖啡發展歷史中，虹吸式咖啡壺扮演着舉足輕重的角色，近年來所謂的研磨式咖啡(意大利式濃縮咖啡)大行其道，相較之下這種虹吸式咖啡壺需要較高的技術性，以及較繁瑣的程序，在如今分秒必爭的工商社會里有逐漸式微的趨勢，但是虹吸式咖啡壺所能煮出咖啡的那份香醇是一般以機器沖泡的研磨咖啡所不能比擬的。</p>
<p>
	　　一般人經常對它是一知半解，甚至帶有錯誤的印象，通常有兩種極端的看法，一種是有人對它戒慎惶恐，另一種說法呢?就是認爲使用虹吸式咖啡壺不過是把水煮開、咖啡粉攪一攪就好了;除此之外有人認爲虹吸式咖啡壺看起來很危險的樣子，其實只要是不當的操作每一種咖啡的煮法都有隱藏的危險性。</p>
<p>
	　　用虹吸式咖啡壺來煮咖啡，要注意幾點：水量、水質、火候、咖啡粉的用量和粗細、攪拌、時間，以下一一地說明。</p>
<p>
	　　第六節 虹吸壺的衝煮技巧</p>
<p>
	　　相信很多人有喝過這種塞風壼,老樹,蜂大,克麗瑪啦等精品咖啡店常會看到一組像是化學實驗般的神奇咖啡.吧檯師傳像是調製魔法靈藥一樣的觀察粉層的變化,香氣的濃淡,細心的攪拌,最後將好味道一次萃出, 還有一座象徵專業的小山丘.</p>
<p>
	　　塞風壼就是如此的吸引人,你是否也曾滿腔熱血的買一組回家,僅記着店員教你左三圈右三圈的步驟,卻老是煮成酸澀的一杯苦水呢^_^ 在此將分享塞風壼必勝祕訣!只有一步一步看完,相信你也能煮出專業水準的好咖啡!</p>
<p>
	　　1. 首先先所有東西準備好後,將壼洗乾淨,不要用有味道的洗滌劑,清水就可以了,水可以預先溫熱不要燒開,濾片和上壼勾好,調整到正中央.下壼的水量放到剛好的位置,注意!不管三人或二人份的壼,最少都要煮二人份,才能將咖啡的精華完全釋放喔!</p>
<p>
	　　2. 量好水量(壼上有標明),下壼一定要擦乾,不然會煮破,點上酒精燈或小瓦斯燈,對準下壼中央,輕放入上壼預熱,不要插下去,不然等水開再插會噴出來喲!水快開時纔開始磨咖啡豆,二人份配 30克咖啡豆,三人份45克,研磨成中研磨,類似粗胡椒粒.</p>
<p>
	　　3. 等水冒大泡泡時插入上壼,此時水雖然在下面滾,但實際溫度約90度而以,不會高溫萃取,待水完全上升時觀察從濾布冒出的小細泡,正確是一陣一陣有規律且均勻的冒出,如有大泡泡從旁邊衝出,用攪拌棒調整.</p>
<p>
	　　4. 上壼下面的玻璃管中的水泡應該是上不上下不下的,用酒精燈的可以調整位置,移到旁邊一點即可將熱源變小.</p>
<p>
	　　5. 將咖啡粉倒入上壼,快速而輕柔用W型攪拌,讓咖啡粉完全浸泡到水,三十秒後再攪拌一次,約一分鐘後準備熄火.左三右三圈也是同樣道理,只是這樣更快.</p>
<p>
	　　6. 有二種方式判斷何時該熄火,一是用聞的,上壼的香味會不斷變化,到你喜歡的香味時立刻熄火,二是看上壼浮着的粉層,只剩一分分左右可以熄火,代表咖啡差不多完全萃取了,不要煮過頭讓咖啡變成苦水囉.</p>
<p>
	　　7. 熄火後準備一條溼毛巾包住下壼可以將咖啡快速拉下來,味道會更乾淨透明,熄火時在上壼快速順時針攪拌,等下來是就會出現專業的小山丘囉</p>
<p>
	　　8. 如果倒多杯咖啡時,先每一杯倒一點,再依次倒滿,這樣每一杯的味道才平均看完以上是不是有點麻煩呢,其實多練二次就會順手又專業了,保證在朋友面前是大大的有面子呢!清洗時將上壼的粉用攪棒撥出來,可以放在菸灰缸或冰箱,十分實用,千萬不要拿回去再煮一次喔.有些書上會教你先放咖啡粉到上壼再等水上來,但這樣有二個缺點,一是看不到細泡的均勻,如果有大泡泡那一塊的咖啡就會萃取過度,其它則沒熟,你絕對喝的出來的.二是放上去預熱時一部份的咖啡香就受熱揮發了,有點可惜.給自己喝就要喝最好的.</p>
<p>
	　　第七節 虹吸壺衝煮必需的道具</p>
<p>
	　　1. 塞風壼,最多人用的是日製Hario玻璃王制的,初學者可用Tca-3(三人份),Tca-2(二人份)等二款,約一仟出頭,便宜又好用.</p>
<p>
	　　2. 磨豆機,好的磨豆機纔是美味的必備,均勻的顆粒纔不會煮出雜怪味,沒有太多預算可以選擇手搖式的磨豆機,約四五佰塊,千萬別用電動螺旋槳的磨豆機(約五六佰),磨豆機相關介紹可看&rdquo;磨豆機大車拼&rdquo;.</p>
<p>
	　　3. 新鮮的咖啡豆,塞風壼的特性最適合淺到中深焙的豆子,像藍山,耶加雪菲,哥倫比亞,曼特寧等精選單品豆,才能表現出原始而乾淨的風味.</p>
<p>
	　　4. 新鮮的水,沒錯,有過濾水最好,不要煮開過的,因爲缺少了礦物質等,咖啡反而沒有那麼圓潤.</p>
<p>
	　　5. 優雅的空間及閒閒的時間,哈!塞風不適合早上很趕時喝一杯的,最好是在閒閒的下午或晚上,與好友或另一半一邊聊天喫點心,一邊表演神奇的技術.</p>
<p>
	　　第八節 虹吸壺SYPHON衝煮深度篇</p>
<p>
	　　關於聞香法，其實這是衆多方法中的一個方法，它的祕訣是：</p>
<p>
	　　首先，你可以試試聞聞剛磨好的豆子的味道，是不是很香而且略帶有焦焦的糖味，記住這個味道(當然前提要豆子是新鮮的)。然後去煮SYPHON時，努力給它聞，用力給它聞。當你覺得聞到這個味道時，就給它輕輕的攪一下。再依你喜歡的濃淡決定要煮多久(攪幾次)，但是因爲它的味道只有第一次是十分明顯的，再來就會偏淡，甚至聞不出來，所以可以用其它的方式輔助。</p>
<p>
	　　另外，聞香法時香味變化大致會如以下順序出現：</p>
<p>
	　　先是很濃很香的香味(很雜，聞不出像什麼)，接着漸漸轉成焦糖香(大致上跟豆子磨好的味道相似)，再來會出現青草香，然後又是焦糖香，接着會出現半熟香(有如生花生米的味道)，接着又是焦糖香，接下來會聞不到味道喔，不過要注意，只要再聞到味道就是焦糖香了。</p>
<p>
	　　聞到焦糖香就是攪拌的最佳時機，但如果咖啡要下了，就別再攪拌了，因爲一攪甜味就不見了，而煮SYPHON時，聞到什麼味道,接下來喝的就是什麼味道，所以把握時機是很重要的。聞香法大致上是如此。</p>
<p>
	　　用來作爲判別攪拌時機：</p>
<p>
	　　最常用的像是算時間，當時間接近時去聞，就不需要拼命的待在那裏猛吸。不過這需要真的煮過幾次，知道大概的時間範圍。不然還有一種，那就是看粉層的變化，就是在煮時仔細觀察，看看是否粉層有什麼變化，如果有泡紅茶經驗的人，應該會有這樣的發現，就是當茶好了、快要過的時候，茶葉會一起往下沉。咖啡也是一樣，當甜香要出來的時候，粉層會開始作上下的遊移，這時去聞就很容易可以抓到甜味的時機。</p>
<p>
	　　關於控火：</p>
<p>
	　　酒精燈也可以控火，很多人都知道可以把酒精燈稍微外移.，改變火與下座的接觸面積，或是準備兩種燈蕊長短不同的酒精燈。重點在使下壺的空氣達到一定的平衡，不致於在上壺產生太多的大泡泡，導致上壺升溫過快或燙傷豆子。關於上壺的溫度，當火控好後，光是煮水，上壺的溫度可以控制在85度上下，而且不會上升太多，大致會在一定的溫度間上下游移。</p>
<p>
	　　小山丘的迷思：</p>
<p>
	　　坊間流傳着一種神奇的說法，就是隻要煮完的咖啡渣是成圓拱形狀，俗稱小山丘狀，那咖啡就會很好喝。真的嗎?</p>
<p>
	　　試着在要下咖啡前攪一攪上壺，漩渦越大越好，再喝喝看是不是如坊間所說。</p>
<p>
	　　第九節 虹吸壺更多補充</p>
<p>
	　　賽風(syphon)又翻譯爲虹吸式咖啡壺，在臺灣是蠻常見的衝煮器材。看水因爲壓力的關係從下壺跑到上壺，又因爲壓力的關係由上壺拉下來一杯香醇的咖啡，也增添了不少熱趣。</p>
<p>
	　　賽風的器材：</p>
<p>
	　　1. 下座：就是下面那個玻璃圓球，上面有刻度寫個幾杯的注水量。可以參考這刻度注水。</p>
<p>
	　　2. 上座：上面那個筒狀的玻璃器具，在煮咖啡的過程中水會經由它突出的玻璃管進入上壺。</p>
<p>
	　　3. 濾器：圓形的鐵環外面包着一塊濾布，下面有一條帶着鐵鉤的彈簧連接着鐵鏈。在煮咖啡時濾布放在上壺中，利用彈簧讓濾器緊勾在上壺中。</p>
<p>
	　　4. 把手：賽風外面的架子。</p>
<p>
	　　5. 酒精燈/瓦斯燈：加熱下壺用的器具囉。</p>
<p>
	　　6. 溼布：最後用來包下壺讓咖啡在最適當的萃取時過濾出來。還有幫助最後拔掉上壺，因爲上壺會有點燙所以溼布幫忙拔。</p>
<p>
	　　賽風的方法：</p>
<p>
	　　1. 用熱水注入下座，上座可以先斜插入下座，再加熱。此舉可避免突沸(乾淨的水在沸騰時若沒有物質可以提供氣泡附着，會在沸點的溫度沒有氣泡產生。若這時才把上壺插下來鐵鏈提供氣泡附着產生大量氣泡，熱水瞬間噴濺出來)。</p>
<p>
	　　2. 水泡變大，即扶正上座。</p>
<p>
	　　3. 熱水完全進入上座後，可以移動酒精燈將火力轉小至玻璃管中氣泡要上不上的狀況。若用瓦斯燈可以直接轉小火力。</p>
<p>
	　　4. 倒入咖啡粉，輕輕攪拌粉層，使咖啡粉與水混合。</p>
<p>
	　　5. 練習聞香，觀察粉層變化或開始計時，無論使用哪種方法都可以，但避免一直攪拌。</p>
<p>
	　　6. 得到你要的濃度、味道或設定的時間已到，進行關火的動作。同時用溼抹布迅速插拭下座(要均勻迅速，抹布不要固定在一個地方，以免下座爆裂)，讓咖啡能快點進入下座。</p>
<p>
	　　7. 輕輕搖動上座以利拔離下座。</p>
<p>
	　　8. 倒入咖啡杯(事先要溫杯)，開始準備品嚐。</p>
<p>
	　　賽風的方法看起來複雜，實際練習幾次就熟練了。賽風其實是很容易控制的器具，操作習慣之後可以控制幾個要點來得到你想要的咖啡。</p>
<p>
	　　1. 火力：火力與萃取咖啡的溫度很有關係，爲了避免溫度過高而產生過多的焦味、澀味、苦味儘量要避免溫度過高。所以建議在煮咖啡的過程中火力不要太大。常用的加熱器具有瓦斯燈、瓦斯爐座、酒精燈。</p>
<p>
	　　瓦斯燈與瓦斯爐座都可以輕易的控制火力大小，一般建議是先用大火讓水上去時再慢慢轉成小火。火力剛好維持咖啡在上座，這樣避免溫度過高。</p>
<p>
	　　只有一個酒精燈時，建議燈蕊不要太長，這樣火力纔不會太大(自己可以先用水空煮幾次試驗一下火力)。等水到上座後將酒精燈稍微向外移動調整火力。使火力剛好維持在上座。如果你有兩個酒精燈，可以一個燈蕊長一個燈蕊短。長的那個用大火把水燒到上壺，等水到上壺後換短燈蕊的調整小火力。</p>
<p>
	　　2. 攪拌：攪拌的目的是讓咖啡混合均勻以方便萃取，幫然攪拌也會增加萃取。攪拌的方式有幾種，以竹棒前後播動或以直接搖把手來混合這些方式都有不錯。攪拌要避免一下使用順時鐘一下又使用逆時鐘，要的話就煮這一次都用同個方向攪拌，以避免萃取到過多後段的苦味澀味。</p>
<p>
	　　3. 時間法：煮賽風的方式有好幾種，通常是在剛開是下粉後攪拌，過一段時間攪拌第二次，最後再包溼佈讓咖啡下來前攪拌最後一次。由於豆子的狀況不盡相同，而想要萃取的效果也不一樣。採用時間法的朋友建議多多嘗試，嘗試自己喜歡的方法與味道。</p>
<p>
	　　如果你要以固定時間來煮虹吸式，建議你找一個最佳口感的煮法，來反推同樣的時間(找人示範再抓他的時間也是一個辦法)。要注意必須：</p>
<p>
	　　a. 同樣的豆子與豆量。</p>
<p>
	　　b. 同樣的粗細。</p>
<p>
	　　c. 同樣的水量。</p>
<p>
	　　d. 相同的煮法與攪拌方式。</p>
<p>
	　　e. 時間測定以水接觸到咖啡粉層至關火爲止。</p>
<p>
	　　4. 聞香法：另外一種判斷的方式是聞香法，道理同煮菜時用聞看看食物煮到什麼程度來判斷何時煮好。聞香法在剛下粉第一次攪拌之後，聞聞看香味變化到香味以甜香爲主的時候做第一次攪拌。攪拌後香味又不一樣，接着在聞到以甜先爲主時做最後一次攪拌然後包溼布。聞香法需要多嘗試幾次，如果可以的話請會的人來帶會比較快。</p>
<p>
	　　5. 觀察：注意粉層在上座的變化。通常味道快煮出時，粉層會擴散，黏度會變化。黏度變化可用竹棒測試，將竹棒插入粉中再拿起看看咖啡粉附着竹棒的情形，這也是幫助判斷的方式(因爲每支豆子的黏度有些差異，所以這方法以輔助判斷爲主)。</p>
<p>
	　　6. 判斷濃度：濃度高時，咖啡層顏色會轉變，香氣也會</p>
<p>
	　　有兩次以上的變化，可多練習多紀錄。</p>
<p>
	　　7. 挑對豆子：最好知道豆性。至少要知道豆子新鮮與否，要不，你如何確定是煮不好呢，還是豆子太爛?拿深焙的義式豆來煮虹吸就像拿淺焙的摩卡豆去煮Espresso一樣。關於挑豆子只能建議你多請教高手，畢竟適合虹吸式的豆子與烘焙火候有很多的選擇。</p>
<p>
	　　注意點：</p>
<p>
	　　&middot;用虹吸壺沖泡咖啡，有比濾泡式平淡的傾向，因爲上壺中管中有一部分水不會流到上壺中與咖啡粉接觸。此外，因有酒精等一直加熱，偏向高溫萃取，因此容易使苦味或者澀味過渡抽出而變強。解決的方式是攪拌咖啡粉或者徹底控制萃取時間。</p>
<p>
	　　&middot;用虹吸壺做完咖啡後，需及時清理，特別是濾布，需妥善保存。</p>
<p>
	　　來源：</p>
<p>
	　　咖啡素人的博客</p>
'

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'第一節 虹吸壺的歷史 The history of syphon： 虹吸壺(Syphon)俗稱「玻璃球」或「虹吸式」，是簡單又好用的咖啡衝煮方法，也是坊間咖啡館最普及的咖啡煮法之一。虹吸壺雖然有「塞風式」的別名，卻與虹吸原理無關，而是利用水加熱後產生水蒸氣，造成熱漲冷縮'

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