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'咖啡烘焙(coffee roasting)是指通過對生豆的加熱，使生豆中的澱粉經高溫轉化爲糖和酸性物質，纖維素等物質會被不同程度地碳化，水分和二氧化碳會揮發掉，蛋白質會轉化成酶和脂肪，剩餘物質會結合在一起，在咖啡豆表面形成油膜層，並在此過程中生成咖啡的酸、'

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'2015-01-08 15:12:01'

'2015-01-08 15:12:01'

'21745'

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NULL

'<p>
	　　咖啡烘焙(coffee roasting)是指通過對生豆的加熱，使生豆中的澱粉經高溫轉化爲糖和酸性物質，纖維素等物質會被不同程度地碳化，水分和二氧化碳會揮發掉，蛋白質會轉化成酶和脂肪，剩餘物質會結合在一起，在咖啡豆表面形成油膜層，並在此過程中生成咖啡的酸、苦、甘等多種味道，形成醇度和色調，將生豆轉化爲深褐色原豆的過程。由於烘焙過程中溫度、熱量等各種微小變化便可改變豆子的味道，不同的豆子又具有不同特點，而且烘焙是一項在短時間內快速操作的工作，所以要求在烘焙過程中準確預算烘焙過程並適時調整。</p>
<center>
	<img alt="" height="428" src="/uploads/allimg/150108/144Q43V5-0.jpg" width="645" /></center>
<p>
	　　網勺烘焙是用家庭廚房中的網勺來烘焙咖啡，是最經濟的一種家庭烘焙形式。網勺烘焙根據所烘焙咖啡豆的量、火力、豆種、室溫、烘焙技巧和喜好而有所不同。以150克的咖啡豆爲例，一爆通常在10分鐘左右：二爆在15分鐘左右。如果覺得火候上天堂好掌握，可以用帶探針的溫度計來控制烘焙溫度和烘焙效果。</p>
<p>
	　　用網勺烘焙咖啡豆的操作方法與步驟：</p>
<p>
	　　1)把生豆放入有把手的過濾網中，蓋緊蓋子。將火調至中火，手拿濾網於火的上方20～30釐米處，反覆均勻地做圓周狀擺動，以使水蒸發;</p>
<p>
	　　2)豆子受熱3～5分鐘時，小部分銀皮開始脫落，會有一股臭腥味飄出。銀皮大量掉出，脫水就快完成，會有一股香甜味。香甜味開始帶着淺焦味時，咖啡豆的顏色也變成明黃色;</p>
<p>
	　　3)脫水後的咖啡豆繼續烘焙，發出&ldquo;噼啪&rdquo;的聲音，有淡淡的白煙冒出，這就是&ldquo;一爆&rdquo;;</p>
<p>
	　　4)一爆平靜後約10秒到幾分鐘，咖啡豆會又會冒出煙來，並且產生比一爆時輕一些的&ldquo;噼啪&rdquo;的聲音，這就是&ldquo;二爆&rdquo;。這時，咖啡豆的味就全部釋放出來了，咖啡豆的烘焙過程可以結束了;</p>
<p>
	　　5)二爆完成後，根據個人的飲用口味，可以選擇繼續烘焙或者&ldquo;出豆&rdquo;。將咖啡豆倒入盤子後，利用扇子或風扇的冷風，迅速將其冷卻，烘焙完成。</p>
<center>
	<img alt="" height="418" src="/uploads/allimg/150108/144Q45O1-1.jpg" width="560" /></center>
<p>
	　　烘焙完成後，要再一次確認有無次品豆和沒烤均勻的咖啡豆，如果有則挑出，將炒好的咖啡豆保存在瓶或罐裏放置1～2天。陶瓷利於保持溫度的恆定，有人採用特製的&ldquo;陶瓷咖啡烘焙器&rdquo;烘焙咖啡豆，由於受熱均勻，且便於控制烘焙溫度。</p>
<p>
	　　這種烘焙器的容積較小，一般裝豆量要控制在100克以下，如果採用中火，冷鍋開始烘焙至脫水完成需要8分鐘左右，一爆在15分鐘左右，二爆在22分鐘左右。</p>
<center>
	<img alt="" height="427" src="/uploads/allimg/150108/144Q42314-2.jpg" width="421" /></center>
<p>
	　　手搖爆米花鍋的價格比網勺高一些，烘焙效果也比網勺要好得多，操作起來也輕鬆很多。</p>
<p>
	　　1)將爆米花鍋放置在燃氣竈上，調至中火預熱，然後把咖啡生豆倒入鍋內，豆量在200～250克左右。不要蓋上鍋蓋，以便於脫水過程中水蒸氣的散發;</p>
<p>
	　　2)勻速轉動搖柄開始烘焙，待咖啡豆脫水完成變爲明黃色，此時再將鍋蓋蓋上，繼續烘焙;</p>
<p>
	　　3)鍋內開始發出爆裂聲並一爆開始了，繼續烘焙直至二爆。時間一般控制在10～20分鐘爲好，通常情況下以15分鐘左右爲最佳;</p>
<p>
	　　4)二爆時可將鍋蓋適當敞開，將溫度計探針伸入鍋內，以掌控烘焙的溫度;</p>
<p>
	　　5)達到所需的烘焙程度後，將爆米花鍋端離火源，出豆，以電風扇冷卻</p>
<center>
	<img alt="" height="464" src="/uploads/allimg/150108/144Q4Ea-3.jpg" width="379" /></center>
<p>
	　　電動爆米花機烘焙器代替了手動，操作簡易，省力輕鬆，烘焙出來的咖啡豆質量也均勻穩定。在使用爆米花機烘焙咖啡豆之前，先要準備好溫度計、盛咖啡生豆的網籃、收集銀皮的容器和隔熱手套。</p>
<p>
	　　1)將85克咖啡生豆倒入爆米花機的烘焙室內，啓動電源開關，不停地用鏟子攪拌咖啡豆，以免脫水不均勻;</p>
<p>
	　　2)大約2分鐘後，脫水完成，蓋上爆米花機的蓋子。將用於收集銀皮的容器放置在出風口，收接被吹出來的銀皮。此時的咖啡豆變成肉桂色;</p>
<p>
	　　3)大約4分鐘後，一爆開始。一爆持續時間在1～1.5分鐘，當烘焙室的溫度達到420℃左右時，一爆結束。需要淺烘焙的，此時可以結束烘焙，否則繼續;</p>
<p>
	　　4)繼續烘焙，在一爆過後的0.5～1分鐘，二爆開始。此時的咖啡豆表面出現油脂，顏色變成深褐色;</p>
<p>
	　　5)二爆時間較短，待二爆結束後，將咖啡豆迅速地倒入網籃中，用電風扇降溫冷卻;</p>
<p>
	　　6)待烘焙好的咖啡豆降到常溫後，篩出其中殘餘的銀皮，烘焙完成。</p>
<center>
	<img alt="" height="378" src="/uploads/allimg/150108/144Q45529-4.jpg" width="503" /></center>
<p>
	　　這種家用烘焙機以酒精燈或者瓦斯燈爲熱源，較大型的則是直接以燃氣竈上的火焰爲熱源。這種烘焙機的優點是直觀，便於掌控烘焙程度，銀皮清理方便，但烘焙溫度不易控制。</p>
<p>
	　　手搖半直火滾筒式烘焙器的操作步驟：</p>
<p>
	　　1)在烘焙滾筒中盛入咖啡生豆，生豆的量視滾筒的大小而定，然後密閉滾筒;</p>
<p>
	　　2)點燃火源，勻速搖動手柄，轉動烘焙滾筒，使滾筒中的豆子均勻翻動;</p>
<p>
	　　3)經過3～4分鐘的烘焙，罐中的豆子開始變黃，銀皮脫落，散發出香氣;</p>
<p>
	　　4)烘焙至6～7分鐘時，罐中的豆子已經變爲褐色，並開始冒白煙，到8分鐘左右開始一爆;</p>
<p>
	　　5)大約10分鐘左右，一爆結束。如果喜歡淡口味便可以出豆了。相反，則繼續烘焙，等待二爆;</p>
<p>
	　　6)到了12分鐘時，二爆完成了，此時迅速出豆，並用電風扇冷卻，烘焙結束。</p>
<center>
	<img alt="" height="432" src="/uploads/allimg/150108/144Q42R9-5.jpg" width="437" /></center>
<p>
	　　熱風式烘焙機的操作步驟：</p>
<p>
	　　1)用機器附帶的量杯量出所要烘焙咖啡生豆的份量，將咖啡生豆放置烘焙室中，蓋上蓋子;</p>
<p>
	　　2)接通電源，根據自己所需在機器上選擇相應的烘焙時間設定，打開開關開始烘焙;</p>
<p>
	　　3)烘焙後有3～5分鐘的冷卻時間，烘焙完成電源開關上的指示燈熄滅後就是冷卻過程，等冷卻後再拔離插座;</p>
<p>
	　　4)烘焙完成，取出上蓋，將銀皮蒐集網清除，再將咖啡豆倒出。</p>
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