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'咖啡烘焙過程顏色變化特點圖解 咖啡豆烘焙程度曲線解析教學'

'/uploads/allimg/150528/3-15052QJZUb.jpg'

'圖解,咖啡豆,烘焙,過程,豆子,顏色,變化,肉眼,觀察,作爲'

'肉眼觀察作爲判定咖啡豆烘焙程度的方法之一在單獨使用時效果非常有限。若輔以對爆音的判聽和香味的辨別，就能獲得相當準確地結果了。但咖啡的世界裏充滿意外絕少成規，二爆的蘇門答臘常常會被誤認爲是城市烘焙。而有'

'138'

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'中國咖啡網'

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'202.105.58.150-50091'

'2015-05-28 17:49:39'

'2021-12-02 11:10:14'

'32057'

'咖啡網'

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'<p style="text-align: center; ">
	　<img alt="" src="/uploads/allimg/150528/3-15052QJZUb.jpg"/></p><p>
	　肉眼觀察作爲判定咖啡豆烘焙程度的方法之一在單獨使用時效果非常有限。若輔以對爆音的判聽和香味的辨別，就能獲得相當準確地結果了。但咖啡的世界裏充滿意外絕少成規，二爆的蘇門答臘常常會被誤認爲是城市烘焙。而有些咖啡豆烘焙後的顏色則會顯得比實際烘焙度要深，例如肯亞與聖海倫納(也包括某些日曬巴西)。自然的日曬處理豆在烘焙時經常會出現一些顏色的差異，較難通過肉眼觀察來判定烘焙程度。但這與咖啡的品質並無必然聯繫：咖啡的優劣決定於杯中表現。</p><p>
	　　談到品質，各種對最優烘焙的定義充斥其間。有些廣告標榜&amp;ldquo;深度烘焙&amp;rdquo;或者&amp;ldquo;慢火煎焙&amp;rdquo;事實上二者取決於烘焙器具的類型的不同並無實際意義更多時候這只是蒼白的廢話(誰聽過淺度烘焙呢?)。我贊成理想的最優烘焙應該能夠最大化咖啡本身的特質即：最大程度的表現出咖啡所屬產地的特徵。這常常與城市烘焙聯繫起來，儘管在外表上城市烘焙會略遜於顏色更加均衡，膨脹較爲充分的深度城市烘焙。但正如我們上面所講的，判定一杯咖啡的是杯中品質而非美麗的外表無論是生豆還是烘焙好的。深度烘焙的咖啡所產生的&amp;ldquo;烘焙特質&amp;rdquo;往往會掩蓋咖啡的&amp;ldquo;產地特質&amp;rdquo;此時咖啡被烘焙成一種特定的風格，其原有的產地特色風味卻退居次席。在某些介於法式與&amp;ldquo;碳式&amp;rdquo;的烘焙時，咖啡原有的特質幾乎已經蕩然無存。</p><p>
	　　這些咖啡是由我的Probat 12KG烘焙機烘焙的。得益於機器的樣本棒設計我可以隨時從任意一批豆子中提取並保存樣本。基於溫度探測方式的區別以下給出的烘焙溫度會與其他烘焙機有一定差異。請忽略烘焙時間的標註，並將溫度作爲浮動區間參考。我們所希望展示的僅僅是咖啡豆在相應的烘焙過程中的顏色，外觀以及表面紋理的變化。</p><p>
	　　1.生豆 0:00 &amp;ndash; 75 f [23攝氏度]</p><center><img alt="" height="240" src="/uploads/allimg/150528/1J913C56-0.jpg" width="300"/></center><p>
	　　這是一批在數月前偶然混合的有機咖啡，遺憾的是由於丟失了具體的配方，使得我們很難對其進行處理。儘管其中不乏好豆。我希望爲這批豆找一個合適的慈善團體。。。總之，以下的照片均取自這批豆子，因此豆與豆之間可能會呈現較大的差異。僅從外觀上來看不像是典型的高地咖啡，同時我懷疑其中可能混有一部分的KONA。</p><p>
	　　2.開始轉白 4:00 &amp;ndash; 270 f [132攝氏度]</p><center><img alt="" height="240" src="/uploads/allimg/150528/1J9135F4-1.jpg" width="300"/></center><p>
	　　隨機選取的豆子，可能是典型的可那，更進一步說也許是傳統的波邦變種或者Mundo Novo。正如您看到的，我並非等時的抽取樣品(沒有理由這麼做)。而是選取視覺上呈現明顯差異的階段提取樣品。大中型的鼓式烘焙機，在熱傳遞上需要較長的時間。因此在頭幾分鐘並無明顯差異。同時再次提請注意，在這批烘焙中我並非追求最好的烘焙效果，只是將其烘成棕色以便拍攝。</p><p>
	　　3.轉黃早期 6:00 &amp;ndash; 327 f [164攝氏度]</p><center><img alt="" height="240" src="/uploads/allimg/150528/1J9131457-2.jpg" width="300"/></center><p>
	　　此時咖啡仍然在通過蒸發形式失去水分，而無物理上的膨脹。熱風烘焙機能夠較早的達到這一階段。因爲熱氣流能有效的進行熱交換並帶走蒸汽。這時的咖啡帶有一種潮溼的草香味。一爆前的所有熱身階段均爲吸熱反應，咖啡豆從環境吸收熱量，爲即將發生的有聲烘焙反應積蓄能量即：一爆。</p><p>
	　　4.棕黃階段 6:30 &amp;ndash; 345 f [174攝氏度]</p><center><img alt="" height="240" src="/uploads/allimg/150528/1J9132230-3.jpg" width="300"/></center><p>
	　　此時咖啡豆開始呈現棕黃色。表面浮現大理石花紋，但仍然沒有膨脹。可以聞到略帶潮溼的烤小麥味。某些品種的顏色在這一階段會顯得較爲明亮。如哥斯達黎加與墨西哥。</p><p>
	　　5 淺棕色階段 8：00 &amp;ndash; 370 f [188攝氏度]</p><center><img alt="" height="240" src="/uploads/allimg/150528/1J9132501-4.jpg" width="300"/></center><p>
	　　此時一爆將近，個別豆子出現輕微膨脹，中線張開。使得附着在中線的銀皮開始脫落。</p><p>
	　　6.棕色階段 9:00 &amp;ndash; 393 f [200攝氏度]</p><center><img alt="" height="240" src="/uploads/allimg/150528/1J9134050-5.jpg" width="300"/></center><p>
	　　現在我們已經到了一爆的門口。咖啡豆在短時間內急速轉爲棕色，導致這個變化的部分原因焦糖反應，但更加重要的是&amp;ldquo;梅德拉反應&amp;rdquo;(這也是牛排變紅的原因)</p><p>
	　　7. 一爆開始 9:20 &amp;ndash; 401 f [205攝氏度]</p><center><img alt="" height="240" src="/uploads/allimg/150528/1J9134I8-6.jpg" width="300"/></center><p>
	　　此時，我們可以聽到零星的類似爆米花的爆裂聲，與密集而激烈的二爆聲有着明顯的區別。再次提醒，溫度指示僅爲環境溫度與實際咖啡豆內溫度有較大差異，通過較爲複雜的方法測得此時豆內溫度爲華氏356度。</p><p>
	　　8.一爆進行中 10:00 &amp;ndash; 415 f [213攝氏度]</p><center><img alt="" height="240" src="/uploads/allimg/150528/1J913K57-7.jpg" width="300"/></center><p>
	　　當一爆進行中，咖啡的表面顏色依然顯得斑駁而不均勻。豆體開始爆裂導致咖啡豆的體積膨脹，蒸汽從豆子內部逸出，中線充分打開，使殘留的銀皮完全脫落。因爲一爆是放熱反應，會導致豆子降溫。但很快又轉化爲吸熱反應，這意味着如果烘焙機未能及時供給熱量，烘焙將在這一點上停滯不前。這可不是好事，一旦焦糖反應開始(豆內溫度華氏340~400)失溫會產生苦澀的&amp;ldquo;鋦烤&amp;rdquo;味，其成因可能是由於長鏈的聚合反應被打斷。蔗糖的熔點爲華氏370度，恰好與這裏指出的焦化反應溫度相同。</p><p>
	　　9.一爆結束 10:40 &amp;ndash; 426 f [219攝氏度]</p><center><img alt="" height="240" src="/uploads/allimg/150528/1J91335a-8.jpg" width="300"/></center><p>
	　　這個階段被稱爲城市烘焙，由於膨脹豆子的表面變得較爲光滑。但依然留有好似精細刻畫一般的深色標記。這裏水蒸氣與二氧化碳的逸出是導致豆體膨脹的主因。</p><p>
	　　10. 城市烘焙+ 11:05 435f [224攝氏度]</p><center><img alt="" height="240" src="/uploads/allimg/150528/1J913M93-9.jpg" width="300"/></center><p>
	　　介於一爆與二爆之間的階段，是一個短暫的吸熱時期，當達到一定溫度是，構成咖啡豆本身的木纖維矩陣結構開始斷裂，二爆就開始了。可以觀察到在很短的時間內顏色急速變暗，而溫度變化較之上一階段則很不明顯。</p><p>
	　　11.深度城市烘焙 11:30 &amp;ndash; 444 f 瀕臨二爆 [229攝氏度]</p><center><img alt="" height="240" src="/uploads/allimg/150528/1J9135G4-10.jpg" width="300"/></center><p>
	　　圖片展示的是較輕的深度城市烘焙。此時，咖啡處於二爆邊緣。二爆的豆內溫度通常在華氏446度左右。事實上二爆比一爆更難預測，原因何在呢?根據我的經驗，這是因爲一爆是由水蒸氣與二氧化碳的逸出而導致豆體物理膨脹反應，而二爆是纖維結構物理斷裂的過程。不同產地，不同品種，不同海拔的咖啡的大小與密度都是有差異的。可以想象它們的纖維結構也不盡相同，有序的木纖維結果比無序的木纖維結構更加容易發生反應。</p><p>
	　　12. 深度城市烘焙+ 11:50 &amp;ndash; 454 f 二爆開始 [234.5攝氏度]</p><center><img alt="" height="241" src="/uploads/allimg/150528/1J9131a4-11.jpg" width="300"/></center><p>
	　　圖片顯示了較重的深城市烘焙，此時的咖啡豆幾乎已經進入二爆。烘焙終止於聽到二爆聲的10秒後，通過與深城市烘焙的全圖進行比較我們可以輕易看到較爲顯著區別。但更加可靠的方法是通過聲音來判定。</p><p>
	　　13.維也納-淺法式烘焙 12:15 &amp;ndash; 465 f 二爆進行中 [240.5攝氏度]</p><center><img alt="" height="240" src="/uploads/allimg/150528/1J9132c5-12.jpg" width="300"/></center><p>
	　　維也納(歐式)-淺法式烘焙是咖啡原有特質被烘焙特質掩蓋的開始，如果你是爲了不同風味而購買咖啡，那麼重烘焙也許不太適合你。但也有例外，某些咖啡可能會在這個階段表現的相當出色。</p><p>
	　　須要說明的是：Espresso並不是一種烘焙，但北意風格的espresso常常烘焙至內溫440~446度，而南意總體上相當於淺法式烘焙或更深。</p><p>
	　　14.深度法式烘焙 12:40 &amp;ndash; 474 f 二爆劇烈接近尾聲 [245.6攝氏度]</p><center><img alt="" height="240" src="/uploads/allimg/150528/1J9131454-13.jpg" width="300"/></center><p>
	　　糖分高度的焦糖化(看起來就像燒焦了一樣)同時分解。豆內的木結構開始碳化，體積持續變大，重量卻越來越輕。豆中芳香族的化合物，油脂以及物體可溶物開始燃燒，變成充斥你房間的煙霧。474度遠遠超過我所有使用Probat的正常烘焙。我的極限是在華氏465度。</p><p>
	　　15.完全碳化 13:00 &amp;ndash; 486 f [252攝氏度]</p><center><img alt="" height="240" src="/uploads/allimg/150528/1J913G64-14.jpg" width="300"/></center><p>
	　　某些人稱之爲意式或西班牙式，侮辱這2種烘焙模式。在這個階段超過25%的咖啡豆已經變成灰燼。剩下的也盡是碳化的，死掉的，燒焦的豆子。</p><p>
	　　16.內燃 13:30 &amp;ndash; 497 f [258攝氏度]</p><center><img alt="" height="240" src="/uploads/allimg/150528/1J9135413-15.jpg" width="300"/></center><p>
	　　這時的豆子處於燃燒的邊緣，事實上如果烘焙的量足夠大，充足的氧氣供給會使火焰會在下豆的一剎那燃起。如果是2~3袋的大型烘焙機，請在嘗試497度前聯繫當地的消防部門。不用說此時的豆子已經變得很小，圖中由於隨機選取的原因，並沒有出現明顯的差異。</p><p>
	　　來源：網絡</p>'

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'咖啡烘焙過程顏色變化特點圖解 咖啡豆烘焙程度曲線解析教學_咖啡技術_咖啡知識_中國咖啡網'

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'肉眼觀察作爲判定咖啡豆烘焙程度的方法之一在單獨使用時效果非常有限。若輔以對爆音的判聽和香味的辨別，就能獲得相當準確地結果了。但咖啡的世界裏充滿意外絕少成規，二爆的蘇門答臘常常會被誤認爲是城市烘焙。而有'

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