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'<p>
做好烘焙,每一個生產環節都不可忽視,選料要講究、稱料需精確、操作得用心。</p>
<p>
烘焙是門學問。要了解烘焙之原理,必先了解熱傳導、對流和輻射三個方式。</p>
<p>
傳導是指當熱由熱源傳導過去,導致周遭的分子振動,並放出熱能,由高溫處漸漸移往低溫處。不鏽鋼的傳導則有加熱不均勻的現象,容易導致鍋中某些地方較冷、某些地方較熱的情況。</p>
<p>
對流是指當物質被加熱時,流體物質或氣體因受熱作用體積膨脹、密度減小而上升,其位置由周圍較冷、密度較大的流體交換補充,之後再受熱上升,周圍物質又補充進來。如此循環不停的加熱運動即爲對流。</p>
<p>
輻射則不需要任何的媒介,熱量可直接輻射至物體將其加熱。最常用於食品的輻射方式是使用電介質、微波或紅外線。而在烘焙的具體操作上往往視當時環境條件,用兩種或三種方式同時進行烘焙。</p>
<p>
咖啡烘焙階段常碰到的問題有以下幾點:</p>
<p>
一、烤爐預熱溫度不足, 咖啡豆隨即入爐,使得烤焙時間延長。因此,烘焙損耗大, 咖啡豆顏色淺,這是因爲熱量不足,表皮無法充分焦化,以致缺乏色澤,且內部組織粗糙。</p>
<p>
二、烤爐溫度太高,烘焙咖啡時表面過早形成硬皮,使得內部組織膨脹受到壓制,並且因其表面着色較快,使操作者誤認爲產品已烤好而提前結束烘焙。這種豆子的內部較黏而密實,達不到應有的膨脹,也沒有正常的香味。</p>
<p>
三、預熱後空擋太長。乾熱過久的內部爐膛聚集太多熱量,咖啡豆一入爐,所有的熱源會在烘烤過程的最初階段集中於豆子表面,形成太強的上火,隨即熱度消失快速降溫,不穩定的爐內溫度造成咖啡豆內部難熟.</p>
<p>
四、烤焙時間太過或不及。烘焙溫度的高低、時間之長短要隨豆子的多寡調整。數量少的烘焙倉空間較多,金屬傳導熱輻射的熱能大,所以溫度要較低些;而數量較多時,溫度可以高些。烘焙時間的長短也需靈活調整。大凡豆子入爐受熱不外乎由外表及周圍吸收熱能傳送至豆子的中心,所以可由豆子外表的變化來觀察其烘焙情況。</p>
<p>
另外,烘焙機種類及性能的不同也會造成烘焙時間及溫度的差異。從以往的直火式煤氣式上下火方式到現在普遍使用的電熱式,能源的對流設計被不斷改進。同時,加裝風扇增進熱能對流穩定,使烘焙豆子的顏色更均勻,也能節省電力及烘焙時間。</p>
<p>
先進的工具設備讓烘焙環節變得更容易操作,而操作者積累烘焙經驗也同等重要。</p>
<p>
總之,咖啡烘焙時會面臨各種各樣的難題,只有熟悉咖啡的烘焙原理,不斷積累經驗,再加上隨機應變, 咖啡師才能掌握精湛的技藝。</p>
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