點先為之一杯好咖啡? [積極回應者+]
依家香港咖啡店成巷成巿, 相信大家都有去過但係小弟去過好多咖啡店, 對咖啡認識就唔多,+~9r+y7A_R^1wf7s
想問一下各位大佬 點先係一杯好咖啡?
[[i] Last edited by 樂壇渣Fit人 on 2005-6-7 at 08:17 PM [/i]] [quote]Originally posted by [i]但丁[/i] at 2005-6-7 12:41 PM:
依家香港咖啡店成巷成巿, 相信大家都有去過
但係小弟去過好多咖啡店, 對咖啡認識就唔多, j ~k&Ln
想問一下各位大佬 點先係一杯好咖啡? [/quote]Vjy7F8[8v
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我識一個研究咖啡嘅 food scientist, 我聽日問一問佢, 有 response 会 post 响呢度
不過全世界最貴嘅咖啡叫 kopi luwak, 係用果子狸食咗疴翻出嚟嘅咖啡豆沖嘅, 產地印尼 唔該^^ 常見有:
Blue Mountain => 酸$B:i/Y%S:u&D"v
Cappuccino => 奶多u Co.o,V s!guf
Mocha => 濃, 苦4Z8}!O xI@&~
Latte => 香醇
看各人口味, 我教喜歡Blue Mountain :P **** 作者被禁止或刪除 內容自動屏蔽 **** 科学角度嘅專業意見2e-V {4J!d.M
[url]http://www.26fun.com/bbs/viewthread.php?tid=52742&pid=684385&page=3&sid=cX8GFW#pid684385[/url] [quote]Originally posted by [i]Lap Hui[/i] at 2005-6-7 01:10 PM:5Q4R-R'}r6IaT'Q
常見有:
Blue Mountain => 酸S Bo bqj${)A,bT/\
Cappuccino => 奶多
Mocha => 濃, 苦 p4U.a2e!B"c G
Latte => 香醇
看各人口味, 我教喜歡Blue Mountain :P [/quote]
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Coming from the headquarter of Starbuck, I feel like I have to say something.
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Don't get confused, Blue Mountain is a kind of coffee bean.
Cappuccino, Mocha, Latte are ways to make coffee. [quote]Originally posted by [i]johnwu[/i] at 2005-6-10 02:20 PM:
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Coming from the headquarter of Starbuck, I feel like I have to say something.3~4ljl,O:Y_3i1~(w)u
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Don't get confused, Blue Mountain is a kind of coffee bean.
Cappuccino, Mocha, Latte are ways to make coffee. [/quote]O ?(ji/@ E`GDcF
JohnWu 兄, do you do research there? or the business side? [quote]Originally posted by [i]johnwu[/i] at 2005-6-10 02:20 PM:
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Coming from the headquarter of Starbuck, I feel like I have to say something.1L_0H7q2aW \(@
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Don't get confused, Blue Mountain is a kind of coffee bean.7]4D|W|"J"d#n
Cappuccino, Mocha, Latte are ways to make coffee. [/quote]
exactly, Lap Hui made a little mistake on this. cappuccino, mocha and latte should taste [u]almost[/u] the same if they use the same type of coffe beans, though not the same. cappuccino is 1/3 foarm, 1/3 milk and 1/3 espresso. mocha is just the same as latte, except that mocha is flavoured with chocolate syrup/powder. blue mountain is the most expensive bean on the consumer coffee market, almost 10 times more expensive than most house blends ---- > but i never tasted blue mountain. I really need to find a [color=Blue]good[/color] coffee shop first as I dont want to get a good cup of coffee wasted by the barista. I love starbucks for latte, but most of their baristas dont really know much about coffee, most of their knowledge were all learnt from the coffee school, [u]not from experience[/u]. Only experienced baristas can brew you the right cup of blue mountain. 咖啡的味道會隨著存放時間，所混的沖料，水温水質，沖泡時間及硏磨的粗細度出現不同變化。
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不過重要的是，其實一杯相同咖啡給予不同的人享受，是會出現不同的味覺感受，這才是咖啡好壞的精要。因為每個人味覺的需要是不同的，有些人有淡啲，有些人有偏酸，有些人有偏苦．．．，且亦與品者當時心情有極緊密關係。另外，咖啡的好與唔好是非常主觀的。
撇除上述的要點，每種咖啡的價格亦即是該品種的衡量分數，相對上大家可容易分辨。當大家有空拋開俗務，安靜地坐在一個舒適的環境，無牽無掛的來一杯普通的咖啡，給你放鬆地細意品嚐，相信是最好的咖啡了。 **** 作者被禁止或刪除 內容自動屏蔽 **** [quote]Originally posted by [i]singgeihot[/i] at 2005-6-10 02:25 PM:
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JohnWu 兄, do you do research there? or the business side? [/quote];f m:j O*iY
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Sorry to dissapoint you, I just live in the same city, don't actually work there.
Since I do live in this city for so long, I do know a little bit about coffee. K*@ ~Ew
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:P **** 作者被禁止或刪除 內容自動屏蔽 **** [quote]Originally posted by [i]eraser[/i] at 2005-6-10 03:24 PM:
咖啡的味道會隨著存放時間，所混的沖... [/quote]h*T^8kw-`
無錯。其實咖啡同紅酒差不多﹐好難話邊杯好飲邊杯唔好飲﹐但從專家角度黎講就有得分沖得好或唔好喇。好咖啡未必會好飲﹐但唔好既咖啡就通常都唔會好飲得去邊。就好似音響發燒友鐘意既清脆高音﹐未必個個岩聽﹐暖既高音又係未必個個岩聽。
我自己就靜係鐘意飲LATTE無糖﹐有D朋友鐘意飲espresso﹐我自己就接受唔到喇。飲espresso﹐就係飲純咖啡同熱水既味道﹐沖得好既espresso係係應該有一片奶黃色既簿奶油層﹐而且你點吹距走都吹唔走。評咖啡係有好多criteria﹐例如普遍既色﹐香同味﹐而評咖啡就要評多幾樣﹕酸﹐濃﹐苦﹐after-taste (事後味道感覺)等等。仲有好多其他既術語﹐我到而家都未識分出黎。
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至於飲latte, cappucinno, mocha 之類既溝奶咖啡﹐就要評埋D奶既質感﹐D奶撞出黎既後果﹐D foam夠唔夠實﹐多唔多空氣o係入面﹐溫度高低﹐同溫度均勻度亦都好重要。。。等等。評論就同評espresso一樣﹕色﹐香﹐味﹐﹐酸﹐濃﹐苦﹐after-taste。0|u I&jx
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點先為之一杯好咖啡? ---- 真係見仁見智﹐我自己就覺得濃而不苦或酸既咖啡就已經夠﹐溫度唔燙手﹐奶油香味重﹐最重要係D奶夠香滑夠鮮﹐所以我唔鐘意落糖。s5Y6J}B,K b c-d8M
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自己心目中既黑店﹕行過有一間叫做‘豆咖漿啡’既鋪頭﹐個老闆話自己D咖啡特別好飲架因為距地用真豆漿沖﹐甘我就叫左杯啦﹐距地D豆都唔知係o係邊樹黎﹐自己又唔識沖﹐睇主距沖左成分幾鐘(平常應該係25秒左右)﹐又唔好意思話距禍(因為距上坐年紀)﹐唉一入落口我爭D嘔左出黎﹐都唔知叫做苦豆漿一話苦咖啡。老闆仲問我好唔好味﹐我話好苦﹐距叫我落糖﹐我跟主教距點沖﹐距窒番我轉頭話距沖左幾年度係甘沖架啦。激死。 1、用「好水」煮咖啡
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在一杯咖啡裡，98%以上成分是「水」。水的重要性無庸置疑！如果你使用不好（如：不乾淨、有怪味）的水煮咖啡，即使用最好的咖啡豆也是白費力氣--因為差勁的水能夠毀壞最好的咖啡。即使是簡單的「濾水壺」也能替「自來水」濾掉許多不好的物質，使得煮出來的咖啡更香、濃、醇。煮咖啡與泡茶一樣，需避免使用蒸餾水，如果您所在的地方自來水品質不佳，使用乾淨的山泉水也是個理想的方法。
2、放足夠量的咖啡 3b3~6TcB
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咖啡豆的使用份量必須足夠，使用太少的咖啡粉可能導致苦澀或淡而無味，但也不用一次放太多。咖啡的標準用量是：用「兩平匙」（約15克）咖啡豆（粉）煮「一杯」（約180cc）咖啡。 請依照這個比例來調整你的咖啡使用量。
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3、合適的水溫度 O!] T1eF0hV jP(zV
一般而言最適合沖煮咖啡的水溫度在攝氏88～94度之間，避免使用剛沸騰的滾燙開水來沖煮咖啡。水燒滾以後靜置1～2分鐘再用來沖煮咖啡。%B6bWF5Cy G|1drw
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4、 隨時保持咖啡器材的清潔乾淨
千萬別把泡茶的「養壺」觀念帶到咖啡器具！每次使用過咖啡器具後，需要立刻清洗乾淨，放在通風的地方保持清潔、乾燥，如果把「養壺」觀念用在咖啡器具上，您將會得到一杯充滿奇怪油臭味道的差勁咖啡。
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5、 煮好咖啡十分鐘以內喝掉
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別相信您煮的咖啡可以放在咖啡壺的「電熱保溫盤」上面「保溫」大半天！咖啡擺越久，風味逐漸散失，並且悄悄走味。咖啡煮好以後，在十分鐘內享用完畢，才是懂門道的內行人。 Y9VI |)pS.D/K na%E8Y)]M
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6、只購買「有標示烘焙日期」的「新鮮烘焙」咖啡豆
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「咖啡豆是生鮮食品」在國外已是相當普及的觀念。新鮮烘焙是一杯好咖啡的生命！新鮮烘焙的咖啡豆保有最香濃迷人的咖啡風味，能夠輕易煮出一杯最香醇的咖啡；不新鮮的咖啡豆風味早已流失，只能煮出一杯不夠香醇、甚至可能已經變調走味的苦澀黑水。假使你不購買一個月前出爐的烘焙麵包，現在開始，請拒絕購買未清楚標示烘焙日期，或者已經烘焙超過七天的「不新鮮烘焙」咖啡豆 / 咖啡粉。c!W&{%d _
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[[i] Last edited by yuzhiliang111 on 2005-6-10 at 06:21 PM [/i]]
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