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標題: 點先為之一杯好咖啡? [積極回應者+] [打印本頁]

作者: 但丁 時間: 2005-6-7 12:41 PM 標題: 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' L- [ D" T" h& u+ T: `1 v9 Q
但係小弟去過好多咖啡店, 對咖啡認識就唔多,; S; h- i) F3 S j' i! k7 x# A# V
想問一下各位大佬點先係一杯好咖啡?3 G$ a" i* p* g7 R4 I$ W) L/ Z

[ Last edited by 樂壇渣Fit人 on 2005-6-7 at 08:17 PM ]

作者: singgeihot 時間: 2005-6-7 12:47 PM

Originally posted by 但丁 at 2005-6-7 12:41 PM:2 e X5 n! B+ [8 b% Q
依家香港咖啡店成巷成巿, 相信大家都有去過! u" p' q: K1 q/ ~
但係小弟去過好多咖啡店, 對咖啡認識就唔多,: X6 j7 S1 }6 i/ O- K# r
想問一下各位大佬點先係一杯好咖啡?

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

作者: 但丁 時間: 2005-6-7 12:51 PM

唔該^^

作者: Lap Hui 時間: 2005-6-7 01:10 PM

常見有:) A6 h. N- \3 r7 C( D
Blue Mountain => 酸1 P# R6 v+ i8 T. i0 f" Z3 x' A( z
Cappuccino => 奶多. X, B; A* }! P! f5 {/ J6 W
Mocha => 濃, 苦
Latte => 香醇
看各人口味, 我教喜歡Blue Mountain

作者: Gretzky 時間: 2005-6-7 01:16 PM

As for me, Kenya beans are generally good in quality and low in prices......the South Amerian ones are too expensive.; t# ], e5 l! e o& i: d- j8 d1 F9 a% B
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I guess coffee is a personal choice....I find the Starubcks one leaning too much on favor and caffaine level but less on the acidic level. I generally don't drink starbucks.- B# Y; R" L( x7 ~
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I brew mine at home with a blend call "Paradiso Medium". it's a sold in Second Cup in North America only....not expensive at all...

As for specialty coffee (like Latte, Americano, Mocha, etc.), I only drink latte with skim milk...others are too fatty....all you drink is syrup, milk foam, and chocolate....very little coffee.

作者: singgeihot 時間: 2005-6-10 09:50 AM

科学角度嘅專業意見 z* U+ o7 K% ]" C9 w
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http://www.26fun.com/bbs/viewthr ... id=cX8GFW#pid684385

作者: johnwu 時間: 2005-6-10 02:20 PM

Originally posted by Lap Hui at 2005-6-7 01:10 PM:
I) G, k% _) u D6 n常見有:
3 K5 b( {( p4 iBlue Mountain => 酸
$ B) {* ?. v$ T* a5 ~) ZCappuccino => 奶多* M. H/ I: c! T7 r. J: `9 O
Mocha => 濃, 苦
$ h7 I1 q6 Y% s2 {5 Q, A9 T2 iLatte => 香醇
; I E. h& C3 f0 Z/ ]7 K看各人口味, 我教喜歡Blue Mountain

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Coming from the headquarter of Starbuck, I feel like I have to say something.* _, j% }4 c- S. ^) n/ |4 ?

Don't get confused, Blue Mountain is a kind of coffee bean.4 l% b9 t+ I# ]
Cappuccino, Mocha, Latte are ways to make coffee.

作者: singgeihot 時間: 2005-6-10 02:25 PM

Originally posted by johnwu at 2005-6-10 02:20 PM:- U4 N4 L# W# r! m/ Y( b, T, T0 `
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; g* P! w4 e, c0 U- XComing from the headquarter of Starbuck, I feel like I have to say something.* S. F. Q. }; m' d/ f& D7 z& W

5 z9 N2 ]8 d" S; `# ? PDon't get confused, Blue Mountain is a kind of coffee bean.
; W) Q8 [% e: U# S; JCappuccino, Mocha, Latte are ways to make coffee.

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JohnWu 兄, do you do research there? or the business side?

作者: vivienna 時間: 2005-6-10 02:43 PM

Originally posted by johnwu 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.
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Don't get confused, Blue Mountain is a kind of coffee bean.
]9 [; Y! p+ dCappuccino, Mocha, Latte are ways to make coffee.

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exactly, Lap Hui made a little mistake on this. cappuccino, mocha and latte should taste almost 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 good 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, not from experience. Only experienced baristas can brew you the right cup of blue mountain.

作者: eraser 時間: 2005-6-10 03:24 PM

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。3 `2 _) M9 i" o, e
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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: iori719 時間: 2005-6-10 03:44 PM

選用新鮮的咖啡豆。! F( e, |+ e% b% y' U" _
在購買時注意豆的顏色和顆粒的大小是否一致，好的咖啡豆外表光鮮有光澤，並帶有濃郁的香氣而沒有混入異味。% u0 `6 p* b0 g a# l4 q# i

研磨的程度。( d# V. O& ?9 ]* d6 [0 n! }% X
要根據所使用的咖啡機而做正確的研磨，過細的研磨會使得咖啡較苦，同時也較容易堵住咖啡機; 太粗的研磨，則會沖出較沒有味道的咖啡。研磨大致可分為三個階段：粗研磨 ( Percolator ) 、中研磨 ( Drip Coffee ) 、和細研磨 ( Espresso Machine) 。
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新鮮適溫的軟水。
咖啡中 98% 都是水，只有用水質良好的水才能沖泡出咖啡原有的芳香和濃郁。最好使用過濾後的水來沖煮咖啡。沸騰會使咖啡變苦，故不要把咖啡煮沸，溫度應略低於攝氏 96 度。咖啡最好不要再加熱。沖煮時應注意僅煮每次所需的份量，且最好在剛煮好時飲用。咖啡的最佳飲用溫度為攝氏 85 度。

作者: johnwu 時間: 2005-6-10 04:24 PM

Originally posted by singgeihot at 2005-6-10 02:25 PM:9 z7 j. s; _* o
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$ `: q; q- m& |JohnWu 兄, do you do research there? or the business side?

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.

作者: SEEK 時間: 2005-6-10 05:21 PM

我覺得好飲咪就係好咖啡lor~

作者: vivienna 時間: 2005-6-10 05:39 PM

Originally posted by eraser at 2005-6-10 03:24 PM:
" i- x6 T/ L5 k9 n0 C咖啡的味道會隨著存放時間，所混的沖...

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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。
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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。

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。4 y, A/ u2 ~. J; H) ]

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。
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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。

作者: yuzhiliang111 時間: 2005-6-10 06:19 PM

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。
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2、放足夠量的咖啡
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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。0 f5 g1 Z# P2 P( x; [: k
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3、合適的水溫度 # @5 t+ k1 g" j8 l; u" _* s

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。' Z" n) k0 k0 r7 G- J0 E

4、隨時保持咖啡器材的清潔乾淨
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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

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。
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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。
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[ Last edited by yuzhiliang111 on 2005-6-10 at 06:21 PM ]

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