id |
'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?' |
thumb |
'/uploads/allimg/180611/3-1P61122302J48.png' |
keywords |
'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' |
hits |
'108' |
uid |
'1' |
author |
'未知' |
status |
'9' |
url |
'/views-118925' |
link_id |
'0' |
tableid |
'0' |
inputip |
'' |
inputtime |
'2018-06-11 22:28:51' |
updatetime |
'2018-06-11 22:31:20' |
displayorder |
'118156' |
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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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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>
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</div>
</div>
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' |
tag |
'咖啡,品鑑,什麼,澀味,爲什麼,會有,怎麼辦,專業,咖啡,知' |
kws |
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'1528727331' |
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'1528727480' |
meta_title |
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cat |
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pageid |
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params |
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parent |
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urlrule |
'/views-118925-[page].html' |
fix_html_now_url |
'' |
my_web_url |
'https://1lo.gafei.com/views-118925' |
get |
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