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'Espresso 是一種異常精確的咖啡,每一個步驟都是可以量化,我想這樣理性的咖啡也是其可以迅速推廣和流行的原因吧----畢竟可以言傳的東西總是比較好學的,也更容易上手! Espresso的黃金規則包括了咖啡幾乎每一個細節,我也不敢說自己完全喫透了黃金規則,更' |
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<b>Espresso</b>是一種異常精確的咖啡,每一個步驟都是可以量化,我想這樣理性的咖啡也是其可以迅速推廣和流行的原因吧----畢竟可以言傳的東西總是比較好學的,也更容易上手! Espresso的黃金規則包括了咖啡幾乎每一個細節,我也不敢說自己完全喫透了黃金規則,更妄談創造自己的規則了,所以讓我們按部就班的先從做好每一杯咖啡開始吧。
<h3>
水壓</h3>
現代的<a href="http://www.mercicoffee.com/equipment/mac/" style="COLOR: rgb(85,85,85); TEXT-DECORATION: none" target="_blank">咖啡機</a>水壓一般都由水泵提供,更古老的LAVA機器則由一個大大的彈簧提供壓力。所以我們現在只要簡單的調整水泵就可以了。水壓一般在9 BAR會是最佳的,這一點很少有爭議。
<h3>
鍋爐壓力</h3>
鍋爐壓力關係到製作咖啡的水溫和蒸汽的衝力大小。鍋爐壓力越高,則水溫越高,且蒸汽的衝力也更大;反之則水溫更低,蒸汽也會變小。鍋爐壓力一般在1 BAR左右,這點似乎會有較多的爭議,實際中間也是變化較大的數值。
<h3>
水溫</h3>
水溫根據不同咖啡的原理不同,有些會受制於鍋爐壓力,有些則較靈活的精確設置。一般我們希望水溫在90至92攝氏度之間,但我個人認爲水溫是我們可以比較個性化發揮的一定數值。
<h3>
填壓力量</h3>
填壓有各種風格的填壓,這個世界幾乎沒有兩個人的填壓會是一摸一樣的,一般而言如果是重壓,要求的壓力會是25kg/m2這樣的壓力,但填壓確實是黃金規則中最最自由的一項參數。
<h3>
研磨粗細</h3>
研磨粗細會和氣候、<a href="http://www.mercicoffee.com/coffee/beans/" style="COLOR: rgb(85,85,85); TEXT-DECORATION: none" target="_blank">咖啡豆</a>烘焙度、新鮮度、溼度、磨豆機的新舊等等等等都有關係,甚至於和<a href="http://www.mercicoffee.com/barista/" style="COLOR: rgb(85,85,85); TEXT-DECORATION: none" target="_blank">咖啡師</a>的性別身高都有關係,所以研磨度是一直都在變化的,唯一錯誤的研磨度就是一成不變的研磨。
<h3>
粉量</h3>
大多數情況下,單份的Espresso我們會用7~8克咖啡粉,雙份的怎會是15~16克。
<h3>
萃取時間</h3>
雖然黃金規則明確說明萃取時間是在22~28秒之間,但萃取時間其實是填壓、粉量和研磨度的綜合表現,並非一成不變。
<h3>
萃取量</h3>
我會挑戰黃金規則的每一項,除了萃取量之外,單份30毫升,雙份60毫升的萃取量幾乎沒有人會去改變,除了少數的意大利會用單份的咖啡粉量卻只萃取15毫升的咖啡液。
<h3>
咖啡油脂</h3>
咖啡油脂的複雜不是我三言兩語能說清的,簡單而言就是需要有豐厚而呈金黃色偏褐色的油脂纔是一杯好的Espresso。 我從未把黃金規則奉爲金科玉律,但對於初學者而言,有一個可以具體量化的數據,確實至關重要。</td>
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