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'<img alt="" src="/uploads/allimg/190225/19-1Z2251520015B.jpg" style="width: 1080px; height: 719px;" /><br />
<br />
<h2 style="padding: 0px 0px 0px 28px; margin: 0px 0px 0.8em; outline: 0px; zoom: 1; font-size: 19px; font-weight: normal; 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); position: relative; width: auto; 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; font-stretch: inherit;">
<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;">資訊 請關注咖啡工房（微信公衆號cafe_style ）</font></span></h2>
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<div style="padding: 0px; margin: 0px; outline: 0px; zoom: 1;">
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<div>
什麼是意式拼配豆，我得出的結論是由不同生豆拼配而成的因他們不同的地區環境的而拼配產生，經歷烘焙後的沖泡出來的咖啡變成了故事的的意式拼配豆。意式拼配豆是由品種不同、產地不同的咖啡豆，具有不同的個性，酸、苦、甜、香味、醇厚度等風味均有微妙的差異，單品咖啡豆往往更着重表現出某一種類咖啡所獨具的特色。而意式拼配豆製作的意式咖啡，也稱爲混合咖啡，就是將各種單品咖啡豆混合在一起，然後將各種單品咖啡豆的特長充分發揮出，相互之間取長補短，從而創造出更豐富的新口感的一種意式拼配豆。</div>
<div>
</div>
<div>
我們意式拼配豆最理想的目的當然是要拼合出一種口味比其中任何一種都要好的咖啡。但是一般來說，單產地的阿拉比卡豆足以製作出口味很不錯的咖啡：清香的味道，口感柔和，回味甘甜，所以並不需要“拼配”。</div>
<div>
</div>
<div>
意式拼配豆有兩種拼法：先烘再混和先混再烘，又稱熟拼和生拼，後者對烘焙師的考驗更大;拼配好的意式拼配豆多養幾天，是爲了讓豆子之間的品性融合，風味均衡統一；熟拼一般要養上一週左右；生拼養3-4天即可使用，因爲烘焙時不同豆子之間已經在互相影響了。</div>
<div>
</div>
<div>
在拼配當中，熟拼相對於生拼來講更爲穩定，但現在很多人會採用生拼去解決意式豆或單品拼配，甚至有生豆供應商已經拼好豆子，烘焙商直接烘焙即可。正常來說，生拼更穩定，並且更節約工時，因此更多烘焙作坊喜歡使用生拼的方式。</div>
<div>
</div>
<div>
養豆時間：</div>
<div>
</div>
<div>
烘焙度的深淺，也跟養豆所需時間有關，烘焙程度越深，排氣作用越明顯，也越快排完氣達到熟成期。</div>
<div>
</div>
<div>
烘焙程度越淺，排氣作用越不明顯，熟成所需時間也越長。</div>
</div>
<div>
</div>
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</div>
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<br />
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