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'118925' |
| catid |
'656' |
| title |
'【咖啡品鑑】什麼是澀味？咖啡爲什麼會有澀味？有澀味怎麼辦？' |
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'咖啡,品鑑,什麼,澀味,爲什麼,會有,怎麼辦,專業,咖啡,知' |
| description |
'專業咖啡知識交流 更多咖啡豆資訊 請關注咖啡工房（微信公衆號cafe_style ） 澀味是什麼？ 澀味，是烘焙師和杯測師在評價咖啡口味時常用的口味描述詞彙，但普通咖啡愛好者似乎對澀味的標準和定義並不算了解。 究竟什麼是澀味？ 爲什麼會有澀味？ 有澀味的咖' |
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'未知' |
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'2018-06-11 22:28:51' |
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'2018-06-11 22:31:20' |
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'<h2 style="padding: 0px 0px 0px 28px; margin: 0px 0px 0.8em; outline: 0px; zoom: 1; font-size: 19px; font-weight: normal; caret-color: rgb(51, 51, 51); 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); font-variant-numeric: inherit; font-stretch: inherit; 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; position: relative; width: auto;">
<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;">專業咖啡知識交流 更多咖啡豆資訊 請關注咖啡工房（微信公衆號cafe_style ）</font></span></h2>
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<strong style="box-sizing: border-box;">澀味是什麼？</strong></p>
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澀味，是烘焙師和杯測師在評價咖啡口味時常用的口味描述詞彙，但普通咖啡愛好者似乎對澀味的標準和定義並不算了解。</p>
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<span style="color: rgb(255, 0, 0); box-sizing: border-box;">究竟什麼是澀味？</span></p>
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<span style="color: rgb(255, 0, 0); box-sizing: border-box;">爲什麼會有澀味？</span></p>
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<span style="color: rgb(255, 0, 0); box-sizing: border-box;">有澀味的咖啡怎麼辦？</span></p>
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澀味不同於酸甜苦，它其實不是一種味道。嚴格來講應該叫做「澀感」，是食物中的多酚化合物在口腔中營造的「粗糙感」。而多酚化合物存在於多種水果、茶、紅酒、巧克力、咖啡中，綠原酸、單寧酸、兒茶素等都屬於多酚類。</p>
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咖啡的澀感主要源於綠原酸（Chlorogenic acid）在烘焙過程中降解成的「二咖啡醯奎寧酸」（Decaffeoylquinic aic）；另外咖啡裏含有的少量酒石酸（Tartaric acid）亦稱「葡萄酸」也是澀感的來源。由於「二咖啡醯奎寧酸」和口腔唾液裏的蛋白質相凝結，所以在口腔上皮組織上產生褶皺的「澀感」</p>
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<strong style="box-sizing: border-box;">在生豆品質上，產生澀味的原因主要有兩個：</strong></p>
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1、生豆品種含有綠原酸過多（例如羅豆以及相關雜交品種）；</p>
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2、生豆瑕疵率過高（例如未成熟豆與異種豆）</p>
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澀是由咖啡中的特殊化學物質產生，會讓你的口腔和牙齒感覺乾澀。咖啡的乾澀感通常與喫生蘋果、生香蕉時嘴裏的感覺非常相似。但從經驗上判斷，高品質的咖啡在喝完之後是絕對不會讓你感覺乾澀的。</p>
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一般來說，我們對咖啡進行杯測的目的就是要判斷咖啡的風味，從而決定是否購買；或者決定如何才能烘焙出咖啡的最高品質。</p>
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負面的澀味會暴露出咖啡品質中存在的瑕疵，但其實咖啡中也存在好的澀味，優質的澀味有時反而是咖啡品質的象徵。</p>
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在烘焙過程中，造成澀味的原因比較複雜，一般認爲是“脫水期”過短，也就是脫水不足，豆子（豆芯）沒熟；除此之外，根據田口護大師的說法，綠原酸在「加水分解」過程中停留過長，也會產生過量的咖啡酸和奎寧酸，從而苦澀……</p>
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<strong style="box-sizing: border-box;">那麼，我們應該如何分辨澀味的好壞？</strong></p>
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<strong style="box-sizing: border-box;">壞的澀味是持久的</strong></p>
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在咖啡的種植或加工的過程中產生的澀味，難以逆轉。例如：咖啡果實在採摘時夾雜樹葉、或者果實未足夠成熟便已採摘。在烘焙階段中，不恰當的烘焙、烘焙不均勻也是澀味的成因之一。</p>
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<strong style="box-sizing: border-box;">好的澀味是短暫的</strong></p>
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即使是經過精心採摘和挑選的咖啡豆，在加工後的幾個月內，同樣會帶有一定的澀味。適量的澀味能夠豐富咖啡的層次，並使咖啡的味道停留更久。只有真正經驗豐富的品鑑大師才能在短暫的咖啡澀味中，判斷出咖啡真正實力。</p>
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從過往的經驗來看，每年最早搞到的新季豆子，在杯測的時候，通常都會帶有一定程度的澀味，而這種表現，恰恰說明這支豆子足夠新鮮。這些新鮮處理好的咖啡豆，一般會在3~4個月之後，澀味纔會完全褪去，因此在品鑑這些新季咖啡豆時，澀味反而是咖啡生豆新鮮的證據。</p>
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<strong style="box-sizing: border-box;">那麼，通常哪些情形會導致衝煮出來的咖啡帶有澀感？</strong></p>
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排除瑕疵豆對沖煮品質的影響，我們在日常衝煮中也會經常遇到酸澀、苦澀的情況。主要原因大概有：</p>
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1、水溫偏高（或有熱源持續加熱水溫）；</p>
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2、水溫偏低（或熱水失溫太快）；</p>
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3、<span style="letter-spacing: 0px; box-sizing: border-box;">在攪拌太多（或太快）；</span></p>
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<span style="letter-spacing: 0px; box-sizing: border-box;">4、咖啡粉研磨度太細（或超細粉過多）；</span></p>
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<span style="letter-spacing: 0px; box-sizing: border-box;">5、咖啡粉研磨度太粗。</span></p>
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<span style="letter-spacing: 0px; box-sizing: border-box;">這些因素要麼會造成咖啡的萃取率被提高，以至於萃取出過多的溶解物質，包含好與不好的風味在其中，一般表現爲苦澀味；要麼會造成咖啡的萃取率過低，萃取出來的風味物質過少而失衡，澀味被放大、突出，一般則表現爲酸澀味。</span></p>
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<p style="text-indent: 2em; margin: 0px; padding: 0px; box-sizing: border-box;">
所以如果想改善咖啡衝煮的澀味，不如嘗試降低（升高）水溫或將研磨刻度調粗（調細）試試吧！<span style="text-indent: 2em; letter-spacing: 0px; box-sizing: border-box;">如果真的調整之後還是沒有辦法改善，那就可能是豆子的品質與烘焙手法上的問題了。</span></p>
<p style="margin: 0px; padding: 0px; box-sizing: border-box;">
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