4.1.4

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'咖啡品鑑指南與咖啡知識'

'/uploads/allimg/140723/10544AC3-0-lp.jpg'

'咖啡品鑑,咖啡知識,咖啡百科,咖啡種類'

'咖啡歷史什麼的就不說了，可以百度谷歌，但是要說的是，真正懂得喝咖啡的人士最喜歡的是濃縮咖啡espresso，或者是純的黑咖啡。 其實理由很簡單，對比我們喝茶，如果你來個牛奶加糖的英式奶茶，你還怎麼能喝出原來茶葉的純粹與香氣呢? 喫巧克力也是一個道理。'

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'2014-07-23 10:46:48'

'2014-07-23 10:54:46'

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'<p>
	咖啡歷史什麼的就不說了，可以百度谷歌，但是要說的是，真正懂得喝咖啡的人士最喜歡的是濃縮咖啡espresso，或者是純的黑咖啡。</p>
<p>
	其實理由很簡單，對比我們喝茶，如果你來個牛奶加糖的英式奶茶，你還怎麼能喝出原來茶葉的純粹與香氣呢?</p>
<p>
	喫巧克力也是一個道理。說到底，喝咖啡其實就是要喝它的苦味，因爲苦，我們才能體會到生活的香甜，纔能有更濃烈的幸福感。</p>
<p>
	而且當苦味濃縮至極時，你反而會品出無比的香氣，所以任何加糖，加奶什麼別的甜味糖漿的行爲都是一種犯罪。</p>
<p>
	如果你加了那麼多糖和香味糖漿最後還是覺得苦，那是因爲咖啡在你的杯中哭泣!</p>
<p>
	正因爲不是所有人都能欣賞這幹苦的滋味，咖啡纔會變換出來那麼多口味與製作方法來適應不同檔次人羣的不同需求。</p>
<center>
	<img alt="" height="300" src="/uploads/allimg/140723/10544AC3-0.jpg.thumb.jpg" width="339" /></center>
<p>
	咖啡如人，人如咖啡。</p>
<p>
	如果你不論在哪家咖啡廳都會選同一種咖啡，用同樣的咖啡量，糖分量，那麼，恭喜你，你是一個愛憎分明，堅持、明智且瞭解自己的人。</p>
<p>
	對於女生，帶你的約會對象去不同的咖啡廳，看他都點什麼咖啡，注意細節，並且關注他是否能記得你喜歡哪款咖啡，以及加多少糖與奶。</p>
<p>
	如果他沒有固定的咖啡選擇，那麼首先說明他品味不夠，如果每次都選不一樣的，估計他對你的感情也是一樣。</p>
<p>
	如果他不能記得你喜歡咖啡的種類，那麼也只能說明他對你根本沒動感情。咖啡就好比人一樣，是有性格和感情的，每個人選擇咖啡的不同，就很容易看出來這個人的性格與品性。當然在人生的不同時期，選擇咖啡的總類與口味也會不同。就好比你在人生每個階段喜歡的人，做的工作都會有不同。但是哪款咖啡適合你，沒有人可以教你，只有你自己嘗試過之後才知道。</p>
<p>
	那麼具體不同種類的咖啡有什麼區別呢?</p>
<center>
	<img alt="" height="300" src="/uploads/allimg/140723/1054461501-1.jpg.thumb.jpg" width="240" /></center>
<p>
	Espresso：是濃縮的咖啡精華，在意大利，葡萄牙，人們都習慣於點單杯的Espresso，3至五歐元一小杯，慢慢的品味着苦苦的味道與醇香。是追求精緻品味的真漢子之上上選。</p>
<center>
	<img alt="" height="292" src="/uploads/allimg/140723/1054463546-2.jpg.thumb.jpg" width="400" /></center>
<p>
	拿鐵咖啡是意大利濃縮咖啡與牛奶的經典混合，意大利人也很喜歡把拿鐵作爲早餐的飲料。意大利人早晨的廚房裏，照得到陽光的爐子上通常會同時煮着咖啡和牛奶。喝拿鐵的意大利人，與其說他們喜歡意大利濃縮咖啡，不如說他們喜歡牛奶，也只有espresso才能給普普通通的牛奶帶來讓人難以忘懷的味道。拿鐵是最爲國人熟悉的意式咖啡品項。它是在沉厚濃厚的Espresso中，加進等比例甚至更多牛奶的花式咖啡。有了牛奶的溫潤調味，讓原本甘苦的咖啡變得柔滑香甜甘美濃郁，就連不習慣喝咖啡的人，也難敵拿鐵芳美的滋味。和卡布奇諾一樣，拿鐵因爲含有多量的牛奶而適合在早晨飲用。意大利人也喜歡拿它來暖胃，搭配早餐用。</p>
<center>
	<img alt="" height="294" src="/uploads/allimg/140723/10544B623-3.jpg.thumb.jpg" width="400" /></center>
<p>
	意大利式拿鐵咖啡(Caffe Latte)需要一小杯Espresso和一杯牛奶(150～200毫升)，拿鐵咖啡中牛奶多而咖啡少，這與Cappuccino有很大不同。拿鐵咖啡做法極其簡單，就是在剛剛做好的意大利濃縮咖啡中倒入接近沸騰的牛奶。事實上，加入多少牛奶沒有一定之規，可依個人口味自由調配。</p>
<center>
	<img alt="" height="256" src="/uploads/allimg/140723/1054464029-4.jpg.thumb.jpg" width="400" /></center>
<p>
	如果在熱牛奶上再加上一些打成泡沫的冷牛奶，就成了一杯美式拿鐵咖啡。星巴克的美式拿鐵就是用這種方法制成的，底部是意大利濃縮咖啡，中間是加熱到65～75℃的牛奶，最後是一層不超過半釐米的冷的牛奶泡沫。</p>
<p>
	如果不放熱牛奶，而直接在意大利濃縮咖啡上裝飾兩大勺牛奶泡沫，就成了被意大利人叫做Espresso Macchiato的瑪奇哈朵咖啡。</p>
<center>
	<img alt="" height="300" src="/uploads/allimg/140723/1054462352-5.jpg.thumb.jpg" width="400" /></center>
<p>
	歐蕾咖啡(Caf&eacute; Au Lait)可以被看成是歐式的拿鐵咖啡，與美式拿鐵和意式拿鐵都不太相同。歐蕾咖啡的做法也很簡單，就是把一杯意大利濃縮咖啡和一大杯熱熱的牛奶同時倒入一個大杯子，最後在液體表面放兩勺打成泡沫的奶油。歐蕾咖啡區別於美式拿鐵和意式拿鐵最大的特點就是它要求牛奶和濃縮咖啡一同注入杯中，牛奶和咖啡在第一時間相遇，碰撞出的是一種閒適自由的心情。法國人是歐蕾咖啡最熱情的擁護者，你在法國入的早餐桌上會看到肚子圓圓的歐蕾杯，裏面盛的是他們一天好心情的源泉。有趣的是，比較所有的咖啡杯，可能法國人用來盛歐蕾咖啡的杯子是最大號的。</p>
<center>
	<img alt="" height="300" src="/uploads/allimg/140723/1054461127-6.jpg.thumb.jpg" width="209" /></center>
<p>
	很多人搞不清楚拿鐵、歐蕾之間的關係。其實拿鐵是意大利式的牛奶咖啡，以機器蒸汽的方式來蒸熱牛奶，而歐蕾則是法式咖啡，他們用火將牛奶煮熱，口感都是一泒的溫潤滑美。</p>
<p>
	作法：使用器具與材料：深烘焙的咖啡豆適量。牛奶適量(咖啡鮮奶的比例爲:1:1)。</p>
<p>
	1.以熱水浸泡杯子(溫杯)，使其溫度上升後，再倒掉多餘的水分使用。</p>
<p>
	2.將深烘焙的咖啡豆研磨後，將咖啡粉倒進填壓器內，用壓棒將咖啡粉壓平，再將填壓器扣住意式咖啡機萃取口，萃取出ESPRESSO(咖啡鮮奶的比例爲1:1)。</p>
<p>
	3.取適量牛奶，將其置於意式濃縮咖啡機的蒸汽噴嘴下，使其蒸成熱牛奶。</p>
<p>
	4.將蒸熱的牛奶倒進杯中。</p>
<p>
	5.將杯子上下搖晃，使奶泡上升。</p>
<p>
	6.最後將ESPRESSO緩緩地倒進杯中即可。</p>
<center>
	<img alt="" height="300" src="/uploads/allimg/140723/10544B954-7.jpg.thumb.jpg" width="280" /></center>
<p>
	Hazelnut就是指榛果咖啡。French Vanilla就是法式香草。這兩種都是拿鐵，只是裏面放了不同的糖漿，底子都是Espresso Ristretto 1杯 (15-20ml) +蒸汽奶泡約200ml 。</p>
<center>
	<img alt="" height="300" src="/uploads/allimg/140723/10544644R-8.jpg.thumb.jpg" width="391" /></center>
<p>
	卡布奇諾(Gappuccino/Cappuccino Coffee)： 20世紀初期，意大利人阿奇布夏發明蒸汽壓力咖啡機的同時，也發展出了卡布奇諾咖啡。卡布奇諾是一種加入以同量的意大利特濃咖啡和蒸汽泡沫牛奶相混合的意大利咖啡。此時咖啡的顏色，就象卡布奇諾教會的修士在深褐色的外衣上覆上一條頭巾一樣，咖啡因此得名。</p>
<p>
	卡布奇諾的由來：維也納人柯奇斯基(Fanz George Kolschitsky)是牛奶加咖啡的Cafe Latte創始人。這兩種飲料均是咖啡和牛奶洐生出來，但卡布奇諾的來歷卻更有學問，一直是歐美研究文字變遷的最佳體材。Cappuccino此字的歷史：創設於1525五年以後的聖芳濟教會(Capuchin)的修士都穿著褐色道袍，頭戴一頂尖尖帽子，聖芳濟教會傳到意大利時，當地人覺得修士服飾很特殊，就給他們取個Cappuccino的名字，此字的意大利文是指僧侶所穿寬鬆長袍和小尖帽，源自意大利文&ldquo;頭巾&rdquo;即Cappuccio。然而，老意愛喝咖啡，發覺濃縮咖啡、牛奶和奶泡混合後，顏色就像是修士所穿的深褐色道袍，於是靈機一動，就給牛奶加咖啡又有尖尖奶泡的飲料，取名爲卡布奇諾(Cappuccino)。</p>
<center>
	<img alt="" height="225" src="/uploads/allimg/140723/1054463156-9.jpg.thumb.jpg" width="300" /></center>
<p>
	摩卡咖啡(MOCHA)：目前以也門所生產的咖啡爲最佳，其次爲依索比亞的摩卡;摩卡咖啡帶潤滑中之中酸至強酸、甘性特佳、風味獨特，含有巧克力的味道;具有貴婦人的氣質，是極具特色的一種純品咖啡。因爲其甜味，比較適合女性，如果哪個和你約會的男士點摩卡的話，你可以調侃他一下。</p>
<center>
	<img alt="" height="272" src="/uploads/allimg/140723/1054461323-10.jpg.thumb.jpg" width="400" /></center>
<p>
	碳燒咖啡(CHARCALFIRE)是一種重度烘焙的咖啡，味道焦、苦不帶酸，咖啡豆有出油的現象，極適合用於蒸氣加壓咖啡。</p>
<center>
	<img alt="" height="298" src="/uploads/allimg/140723/1054463096-11.jpg.thumb.jpg" width="387" /></center>
<p>
	白咖啡：馬來西亞是唯一出產正統白咖啡的地方。現在市面上存在的咖啡都屬於黑咖啡，黑咖啡是咖啡豆加焦糖經過高溫炭烤而成，這一做工使得做出的咖啡有焦苦、酸、焦糖和炭化的味道。在健康上它會傷胃，上火，造成黑色素的沉澱等不利之處。白咖啡是咖啡豆不加焦糖直接低溫烘焙,去除了一般高溫熱炒及炭烤的焦枯、酸澀味,而且保留了原始咖啡的自然風味及濃郁的香氣,香濃順口而心動。不傷腸胃，不上火,低咖啡因,口感滑順,甘醇芬芳。</p>
<center>
	<img alt="" height="300" src="/uploads/allimg/140723/10544621F-12.jpg.thumb.jpg" width="375" /></center>
<p>
	綠茶咖啡：這是一道純東洋風味的咖啡，綠茶的幽雅清香、咖啡的濃郁厚重交流激盪。</p>
<center>
	<img alt="" height="300" src="/uploads/allimg/140723/10544C1c-13.jpg.thumb.jpg" width="225" /></center>
<p>
	冰拿鐵咖啡：我們不得不再一次提到拿鐵咖啡。利用果糖與牛奶混合增加牛奶的比重，使它與比重較輕的咖啡不會混合，成爲黑白分明的兩層，形成如雞尾酒般曼妙的視覺效果，再加上冰塊，給人一種高雅而浪漫的溫馨感覺。</p>
<center>
	<img alt="" height="300" src="/uploads/allimg/140723/10544CM0-14.jpg.thumb.jpg" width="347" /></center>
<p>
	魔力冰淇淋咖啡：這一道充滿創意與富有變化的神奇口味只屬於年輕的你!在冰涼的香草冰淇淋上倒入意大利濃縮咖啡，再用巧克力醬在鮮奶油和冰淇淋上自由構圖，魔力般水乳交融的冰品咖啡，只留芳香與清爽在你口中。</p>
<center>
	<img alt="" height="267" src="/uploads/allimg/140723/1054463111-15.jpg.thumb.jpg" width="348" /></center>
<p>
	摩卡霜凍咖啡：喜愛巧克力的夥計們，還有沒有胃口試試&ldquo;霜凍&rdquo;了的巧克力摩卡咖啡?用果汁機將冰塊與冰淇淋打碎調和，創造出一種綿密的視覺效果，再加入摩卡冰咖啡，就大功告成了!</p>
<center>
	<img alt="" height="300" src="/uploads/allimg/140723/1054463631-16.jpg.thumb.jpg" width="278" /></center>
<p>
	康寶藍馬琪雅朵咖啡：意大利咖啡真是&ldquo;百花齊放&rdquo;，又開出康寶藍與馬琪雅朵兩朵花來。只要在意大利濃縮咖啡中加入適量的鮮奶油，即輕鬆地完成一杯康寶藍。嫩白的鮮奶油輕輕漂浮在深沉的咖啡上，宛若一朵出淤泥而不染的白蓮花，令人不忍一口喝下。在意大利濃縮咖啡中，不加鮮奶油、牛奶，只加上兩大勺綿密細軟的奶泡就是一杯馬琪雅朵。不象康寶藍，要想享受馬琪雅朵的美味，就要一口喝下。不過很明顯的，帶朵的咖啡最好給下面有朵的人喝。</p>
<center>
	<img alt="" height="279" src="/uploads/allimg/140723/1054464624-17.jpg.thumb.jpg" width="400" /></center>
<p>
	法國牛奶咖啡：咖啡和牛奶的比例爲1：1，正統的法國牛奶咖啡沖泡時，要牛奶壺和咖啡壺從兩旁同時注入咖啡杯，這種衝配方法延續了幾百年。今天，它仍是法國人早餐桌上不可或缺的飲品。法國baby，奶味十足!</p>
<center>
	<img alt="" height="245" src="/uploads/allimg/140723/1054462252-18.jpg.thumb.jpg" width="400" /></center>
<p>
	藍山咖啡(BLUEMOUNTAIN)：藍山咖啡是生產於牙買加藍山海拔2500尺以上的咖啡豆，是一種微酸、柔順、帶甘、風味細膩的咖啡;純藍山咖啡口感、香味較淡，但喝起來卻非常香醇精緻;具有貴族的品味，乃咖啡中之極品。</p>
<center>
	<img alt="" height="300" src="/uploads/allimg/140723/10544BF3-19.jpg.thumb.jpg" width="375" /></center>
<p>
	曼特寧咖啡(MANDELING)生產於印度尼西亞，蘇門答臘中最具代表性的咖啡;風味香、濃、苦，口味相當強，但柔順不帶酸，是印度尼西亞生產的咖啡中品質最好的一種咖啡。</p>
<center>
	<img alt="" height="224" src="/uploads/allimg/140723/1054463250-20.jpg.thumb.jpg" width="300" /></center>
<p>
	麝香貓咖啡(Kopi Luwak)俗稱貓屎咖啡：產於印尼，是世界最貴咖啡的一種。印尼種植大量的咖啡作物，有種野生的叫做麝香貓的動物，最喜歡的食物就是新鮮的咖啡豆，咖啡豆通過在其體內的發酵和消化，最終成爲貓的糞便排出來。糞便就是一粒粒的咖啡豆，也成爲世界上最昂貴的糞便。由於數量非常的稀少，所以價格非常的昂貴。有的地方，小小的一杯可以賣到1000元以上。</p>
<p>
	麝香貓喜歡挑選咖啡樹中最成熟香甜、飽滿多汁的咖啡果實當作食物。而咖啡果實經過它的消化系統，被消化掉的只是果實外表的果肉，那堅硬無比的咖啡原豆隨後被麝香貓的消化系統原封不動地排出體外。這樣的消化過程，讓咖啡豆產生了無與倫比的神奇變化，風味趨於獨特，味道特別香醇，豐富圓潤的香甜口感也是其他的咖啡豆所無法比擬的。</p>
<p>
	下面來介紹一些來自不同國家及地區的咖啡種類：</p>
<center>
	<img alt="" height="283" src="/uploads/allimg/140723/10544C455-21.jpg.thumb.jpg" width="400" /></center>
<p>
	哥倫比亞咖啡(COLOMBIA)：以SUPREMO最具特色，其咖啡柔軟香醇;帶微酸至中酸，其品質及香味穩定，屬中度咖啡，是用以調配綜合咖啡的上品。</p>
<center>
	<img alt="" height="270" src="/uploads/allimg/140723/10544C0Y-22.jpg.thumb.jpg" width="360" /></center>
<p>
	巴西咖啡(SANTOS)：巴西乃世界第一的咖啡生產國，所產之咖啡，香味溫和、微酸、微苦，爲中性咖啡之代表，是調配溫和咖啡不可或缺的品種。</p>
<center>
	<img alt="" height="205" src="/uploads/allimg/140723/10544Aa8-23.jpg.thumb.jpg" width="399" /></center>
<p>
	肯亞咖啡(KENYAAA)：肯亞咖啡是非洲高地栽培的代表性咖啡。AA代表其級數也就是最高級品，其咖啡豆肉質厚呈圓形，味濃質佳，通常採用淺焙。清晨起來喝一杯肯亞，具有醒腦的效用。</p>
<center>
	<img alt="" height="256" src="/uploads/allimg/140723/1054461630-24.jpg.thumb.jpg" width="352" /></center>
<p>
	夏威夷咖啡(KONAFANCY)：屬於夏威夷西部火山所栽培的咖啡，也是美國唯一生產的咖啡品種，口感較強，香味濃，帶強酸，風味特殊。品質相當穩定，是前往夏威夷的觀光客必購土產之一。</p>
<center>
	<img alt="" height="300" src="/uploads/allimg/140723/1054464204-25.jpg.thumb.jpg" width="380" /></center>
<p>
	維也納咖啡：維也納咖啡是一個名叫愛因&middot;舒伯納的馬車伕發明的，也許是由於這個原因，今天，人們偶爾也會稱維也納咖啡爲&ldquo;單頭馬車&rdquo;。以濃濃的鮮奶油和巧克力的甜美風味迷倒全球人士。雪白的鮮奶油上，灑落五色繽紛七彩米，扮相非常漂亮;隔着甜甜的巧克力糖漿、冰涼的鮮奶油啜飲滾燙的熱咖啡，更是別有風味!維也納咖啡是慵懶的週末或是閒適的午後最好的伴侶，喝上一杯維也納咖啡就是爲自己創造了一個絕好的放鬆身心的機會。但是，由於含有太多糖分和脂肪，維也納咖啡並不適合於減肥者。</p>
<center>
	<img alt="" height="282" src="/uploads/allimg/140723/10544A112-26.jpg.thumb.jpg" width="400" /></center>
<p>
	意大利咖啡：一般在家中沖泡意大利咖啡，是利用意大利發明的摩卡壺沖泡成的，這種咖啡壺也是利用蒸氣壓力的原理來淬取咖啡(又一個瓦特的徒弟)。摩卡壺可以使受壓的蒸氣直接通過咖啡粉，讓蒸氣瞬間穿過咖啡粉的細胞壁(還是虎克的徒弟)，將咖啡的內在精華淬取出來，故而沖泡出來的咖啡具有濃郁的香味及強烈的苦味，咖啡的表面並浮現一層薄薄的咖啡油，這層油正是意大利咖啡誘人香味的來源。</p>
<center>
	<img alt="" height="300" src="/uploads/allimg/140723/10544C604-27.jpg.thumb.jpg" width="356" /></center>
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	土耳其咖啡：至今仍採用原始煮法，複雜的工藝帶着幾許異國情調的神祕色彩。可以窺視到奧斯曼帝國盛極一時的風采。</p>
<center>
	<img alt="" height="256" src="/uploads/allimg/140723/10544B362-28.jpg.thumb.jpg" width="271" /></center>
<p>
	愛爾蘭咖啡：名字裏就帶着一陣威士忌濃烈的薰香，愛爾蘭人視威士忌如生命，也少不了在咖啡中做些手腳!以威士忌調成的愛爾蘭咖啡，更能將咖啡的酸甜味道襯托出來。一絲成熟的憂鬱&hellip;&hellip; 小心，咖啡喝多了也會醉!</p>
<center>
	<img alt="" height="300" src="/uploads/allimg/140723/10544BZ9-29.jpg.thumb.jpg" width="400" /></center>
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	皇家咖啡：這一道極品可是由一位能徵貫戰的皇帝發明的，他就是法蘭西帝國的皇帝拿破崙!他可不喜歡奶味，他喜歡的是法國的驕傲&mdash;&mdash;白蘭地!藍色的火焰舞起白蘭地的芳醇與方糖的焦香，再合上濃濃的咖啡香，苦澀中略帶甘甜&hellip;&hellip;法國的高傲，法國的浪漫。</p>
'

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