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'製作,意大利,濃縮,咖啡,常見問題,解決方案,'

'如果你在咖啡廳工作，你就要隨時警惕突發狀況的發生。一點點小事都有可能讓你的一天變得非常糟糕。這也許是餐飲服務業的普遍規律。作爲一名咖啡師，這點小事極有可能是一杯製作失敗的咖啡，或者是顧客問的一個你回答不上來的問題。今天，我們就來一起分享在'

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'2015-03-13 19:34:04'

'2015-03-13 19:28:54'

'26344'

''

''

''

''

''

''

''

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NULL

'<p>
	　　如果你在咖啡廳工作，你就要隨時警惕突發狀況的發生。一點點小事都有可能讓你的一天變得非常糟糕。這也許是餐飲服務業的普遍規律。作爲一名咖啡師，這點小事極有可能是一杯製作失敗的咖啡，或者是顧客問的一個你回答不上來的問題。今天，我們就來一起分享在製作意大利濃縮咖啡時可能會遇到問題和突發狀況，以及相應的解決辦法。</p>
<p style="text-align: center; ">
	&nbsp;</p>
<p style="text-align: center; ">
	<img alt="" src="/uploads/allimg/150313/3-150313193445145.jpg" /></p>
<p>
	　　製作意大利濃縮咖啡</p>
<p>
	　　首先，檢查咖啡豆的烘焙日期。如果超過3個星期，那麼咖啡的醇厚感就會大打折扣。其次，檢查水流速度。如果水流速度過慢，咖啡會變得口感油膩，味道尖烈。記住，咖啡粉研磨程度越粗，水流速度越快;研磨程度越細，水流速度越慢。</p>
<p>
	　　同時，你還要注意咖啡機的出水量如何。記住，意大利濃縮咖啡在流出咖啡機的過程中會經歷三次顏色變化。如果咖啡機在第二次顏色變化之後就停止出水了，那麼你要仔細調整咖啡機的出水量。</p>
<p>
	　　最後，你還要檢查咖啡機的溫度和壓力。如今我們使用的咖啡機上面大多帶有溫度和壓力錶。咖啡機的蒸汽壓力要控制在1-1.5巴(bar)之間，鍋爐的壓力在製作咖啡時應達到9巴(bar)。記住，千萬不要非工作時間查看壓力錶，那時的數值並沒有任何參考價值。</p>
<p>
	　　咖啡油脂(Crema)</p>
<p>
	　　狀況一：油脂起泡較大，且持久性不強</p>
<p>
	　　如果出現這種情況，你首先要做的就是查看咖啡豆的烘焙日期。咖啡豆經過烘焙之後會產生一定量的二氧化氮。如果咖啡豆是剛剛纔烘焙好的，製作出來的咖啡油脂起泡就會很大，而且持久性不強。你需要做的是靜置咖啡豆，讓其中的氣體充分釋放，這樣咖啡油脂纔會更加持久。但如果靜置的時間過長，超過了21天，咖啡油脂的味道就會變得不新鮮。另外你要注意，隨着咖啡豆不斷釋放氣體，咖啡豆的口味也會有所變化。</p>
<p>
	　　狀況二：製作出來的咖啡沒有咖啡油脂</p>
<p>
	　　這有可能是因爲咖啡油脂消失的速度太快了。如果符合這種情況，請參考&ldquo;狀況一&rdquo;部分內容。但如果咖啡根本就沒有咖啡油脂，這也許是因爲你的咖啡已經變質了。因此，你一定要保證在烘焙後21天內使用你的咖啡豆。</p>
<p>
	　　同時你要考慮咖啡的貯藏條件。記住，咖啡必須放在乾冷的地方，絕不能接觸熱源或是放在冰箱裏，從而導致咖啡加速變質。</p>
<p>
	　　如果你使用的是Synesso或是Expobar咖啡機，你需要查看咖啡機制作咖啡時的水溫是否正確。以Synesso爲例，咖啡機設有一個&ldquo;Black Element&rdquo;開關。如果你在清洗咖啡機時不小心碰到它了，你需要把它向左轉，調回正確位置。</p>
<p>
	　　最後，你還要確認你的咖啡杯底部沒有多餘的殘渣!</p>
<p>
	　　水流分叉</p>
<p>
	　　記住，標準的咖啡製作過程中，水在壓力的驅使下，必須均勻的流過咖啡粉，從而保證水與咖啡粉的充分融合。如果出現水流分叉，那就說明水和咖啡粉的接觸不夠充分，水是從咖啡粉最少的地方流出來的。想要檢測咖啡萃取是否均勻，你可以使用Naked Portafilter(一種無底咖啡手柄，便於觀察水流狀況)。</p>
<p>
	　　爲保證水與咖啡粉的接觸足夠均勻，你需要做到以下幾點。第一，你要確認咖啡粉量精確無誤，粉餅堅實而不堅硬。第二，咖啡手柄在製作咖啡之前一定要保持乾燥，潮溼的手柄會導致水流輕易的穿過咖啡粉。第三，壓粉的力度一定要均勻、準確，如果壓力太小或是不均勻，都會導致不完全的萃取。</p>
<p>
	　　最後，我要提醒你，不要敲打手柄邊緣。敲打邊緣只能讓粉餅更好看一些，但絕對不會讓咖啡的味道變好。如果你敲打的力度過大，你會讓粉餅破碎，從而使水流從縫隙中穿過。</p>
<p>
	　　水流變色過快</p>
<p>
	　　如果水流變色過快，咖啡的口感就會變得更加單薄，甜味更淡，咖啡整體的味道偏苦，帶有泥土味道。變質的咖啡豆同樣會導致水流變色過快，因此你需要再次檢查咖啡的烘焙日期。此外，水流過快也會導致提早變色。同時，你需要檢查是否出現分叉現象。如果出現，請參考&ldquo;水流分叉&rdquo;部分內容。最後，檢查水溫。</p>
<p>
	　　味道尖烈或過苦</p>
<p>
	　　首先，你還是要確保咖啡豆的烘焙時間，檢查咖啡豆是否已經過期。其次，你需要檢查水流和顏色變化精確無誤。水流速度過快或是過慢都會導致咖啡過苦。最後，檢查水溫是否正常。</p>
<p>
	　　味道過酸</p>
<p>
	　　導致咖啡過酸的原因之一是咖啡豆沒有經過充分的排氣。讓咖啡靜置幾天，但不要超過3個星期。此外，你仍要檢查水溫是否正常。</p>
<p>
	　　由此可見，製作意大利濃縮咖啡時遇到的大部分問題都可以通過保證咖啡新鮮程度、保證適宜的貯藏條件和精確的操作來避免。當然，咖啡機本身的質量也非常重要。你需要一臺溫度恆定、擁有多個鍋爐系統的咖啡機。單鍋爐咖啡機通常會出現溫度變化，從而導致口味不恆定。多鍋爐咖啡機的穩定性更強，能夠保證水溫的恆定。</p>
<p>
	　　但如果上述方法都不奏效，那麼請聯繫當地權威的咖啡專家或咖啡機維修師。上述方法適用於大部分常見問題，但如果你遇到的問題過多，或是難以解決，那麼你要考慮找一位咖啡機維修師來幫你檢測咖啡機和磨豆機了。不管怎樣，我們都懷揣着同樣的夢想，那就是製作出一杯完美的意大利濃縮咖啡。</p>
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