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[其他] 先把咖啡凍一凍,咖啡會更濃且不苦! [複製連結]

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狀態︰ 離線
發表於 2016-11-13 15:37:34 |顯示全部樓層
本帖最後由 第五次元 於 2016-11-13 15:37 編輯

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根據一則英國科學期刊 Scientific Reports (英國自然出版社 Nature 旗下的子期刊)所發佈的研究顯示,使用冷凍過後的咖啡豆會使咖啡的味道更香更美味。

為什麼呢?依據紐約時報報導,冷凍過後的咖啡豆在研磨的過程中會變成較細較均勻的顆粒,也就是如此在沖泡的時候比較容易溶解開來,味道也會變得比較濃及酸。而一般狀況下研磨的咖啡豆會受室溫的改變,以及磨豆機因使用而導致溫度上升的情況,會產生較大及不均勻的顆粒,導致沖泡時不易溶解,且咖啡的味道偏苦。

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所以別以為咖啡師像神一般,只要有工具及一雙巧手就能做出一杯完美的咖啡。不是這樣的,他們還需要專業的知識與銳利的雙眼,因為他們要隨著溫度的變化來調成磨豆機的研磨力度大小,使咖啡磨出來的顆粒細及一致。

不管你原本是將咖啡放置在儲藏室或者冷凍庫,美國國家咖啡協會建議為了避免咖啡豆受到周圍味道的影響而變質,最好還是將它們放在密封的容器裡,然後再放進冷凍庫中保存。切記,沒有密封好的容器會使咖啡豆凍傷的,這樣豈不是要全部報消了嗎?真痛心!

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可以試試看,不過我不喜歡酸味的,苦倒是不怕,還能品出苦中的甘味

Rank: 12Rank: 12Rank: 12

熱心參予論壇活動及用心回覆主題勳章 布布達人勳章 布布小幫手勳章

狀態︰ 離線
發表於 2016-11-15 08:39:26 |顯示全部樓層
本來已經打算外出工作!看到版主端出「冒煙的咖啡」!
先喝一杯再說!

Rank: 3Rank: 3

狀態︰ 離線
發表於 2016-11-18 23:05:30 |顯示全部樓層
冷凍---後的--咖啡豆在研磨的過程中會變成較細較均勻的顆粒---會更加好喝---值得一試

....

Rank: 5Rank: 5

狀態︰ 離線
發表於 2016-11-26 20:57:57 |顯示全部樓層
這種喝法沒試過!!感謝版主提供!!立馬把豆子凍起來試試!
                                                       Thank!!

Rank: 2

狀態︰ 離線
發表於 2016-11-29 09:49:30 |顯示全部樓層
咖啡豆冷凍 再研磨好喝 朋友建議的  
沖泡後 熱飲 半溫狀態 冷了 口感都不一樣
我採取巴西三茶匙 曼特寧一茶匙 研磨手沖 好喝

狀態︰ 離線
發表於 2016-12-2 02:18:57 |顯示全部樓層
謝謝版主立馬試試看哈哈







Rank: 4

狀態︰ 離線
發表於 2016-12-13 11:58:56 |顯示全部樓層
感謝喔.不知道還有這樣子的喝法,趕緊來試試看風味如何了.

Rank: 2

狀態︰ 離線
發表於 2016-12-20 01:05:36 |顯示全部樓層
不要給錯誤的觀念好嗎?  

Rank: 15Rank: 15Rank: 15Rank: 15Rank: 15

版主勳章 原創及親傳圖影片高手勳章 熱心參予論壇活動及用心回覆主題勳章 品味生活區勳章 原創寫手勳章 經典文章之星勳章 環瀛達人勳章 拈花惹草勳章

狀態︰ 離線
發表於 2016-12-20 10:47:47 |顯示全部樓層
本帖最後由 第五次元 於 2016-12-21 09:27 編輯
GODMX 發表於 2016-12-20 01:05  
不要給錯誤的觀念好嗎?


不知大大所說的錯誤觀念是甚麼?
5樓樓主都已經有實證了
您不妨試試看,
何必故步自封呢?
這樣不會進步,也不能享受到也許更好喝的咖啡喔!

點評

ab87006tw  發表主題那天時 我跟G大大 有一樣的回覆 好險 有找資料 不然會惱羞  發表於 2016-12-20 16:47:17

Rank: 9Rank: 9Rank: 9

狀態︰ 離線
發表於 2016-12-20 16:13:43 |顯示全部樓層
GODMX 發表於 2016-12-20 01:05  
不要給錯誤的觀念好嗎?

英國科學期刊 Scientific Reports 自己找找吧
我起初看到這篇
我想否認
但我是九官鳥
說之前一定要有個根據
我把我自己打臉了
Altmetric: 665Views: 38,099Citations: 1More detail
Article | OPEN

The effect of bean origin and temperature on grinding roasted coffee
Erol Uman, Maxwell Colonna-Dashwood, Lesley Colonna-Dashwood, Matthew Perger, Christian Klatt, Stephen Leighton, Brian Miller, Keith T. Butler, Brent C. Melot, Rory W. Speirs & Christopher H. Hendon
Scientific Reports 6, Article number: 24483 (2016)
doi:10.1038/srep24483
Download Citation
Applied physicsBiophysical chemistryMaterials science
Received:
11 December 2015
Accepted:
16 March 2016
Published online:
18 April 2016
Abstract
Coffee is prepared by the extraction of a complex array of organic molecules from the roasted bean, which has been ground into fine particulates. The extraction depends on temperature, water chemistry and also the accessible surface area of the coffee. Here we investigate whether variations in the production processes of single origin coffee beans affects the particle size distribution upon grinding. We find that the particle size distribution is independent of the bean origin and processing method. Furthermore, we elucidate the influence of bean temperature on particle size distribution, concluding that grinding cold results in a narrower particle size distribution, and reduced mean particle size. We anticipate these results will influence the production of coffee industrially, as well as contribute to how we store and use coffee daily.

Introduction
Second only to oil, coffee is the most valuable legally traded commodity. There are two biologically dissimilar species of coffee grown for consumption; Coffea canephora (robusta) and Coffea arabica (arabica)1. Whilst robusta is both less chemically complex and less flavoursome than arabica, it benefits from being feasibly grown at low altitude and is pest resistant. However, over 60% of the global coffee consumption is of arabica. In 2014, Brazil and Colombia combined to produce over 3.5 million tonnes of green arabica2, with Ethiopia and other African and Central American producers also making significant contributions. Including countries like Vietnam which almost exclusively produces robusta, global coffee production amounts to 8.5 million tonnes annually.

With the exception of unusual green coffee medicinal and dietary preparations, coffee is not typically consumed as a solid but rather an extract from the roasted seed3,4,5,6,7,8,9. Coffee beans are imported, roasted, ground and then brewed (including instant coffee) in coffee shops and homes. In such a valuable industry, the quality and yield of the product is paramount. However, there are many variables that influence the flavour, yield and overall enjoyment of this mass consumed beverage10. The challenges associated with ensuring coffee quality can be divided into two categories i) variables associated with the country of origin and ii) variables associated with consumption.

Besides typical botanical influences including climate and altitude, there are two general considerations that affect the coffee at the origin: the variety of coffee (e.g. Typica, Pacamara, Geisha)11 and the processing method (i.e. washed, pulped and natural). The variety defines chemical characteristics of the bean, and also the conditions in which it may be grown. Ideally, the fruit of the coffee bean should not ripen more rapidly than the ovum develops, otherwise the seed is lacking chemical complexity. Conversely, the fruit should be able to ripen in variable climate conditions thereby permitting the formation of the seed. Genetic variety hybrids are now ubiquitous and often feature the best of both of the parent varieties12,13.

Irrespective of the variety, all coffee is processed in one of three general methods. The washing (or wet) process is the most common, and uses water to remove the skin and fruit of the cherry, leaving only the seeds to dry in the sun. The pulped (pulped natural) processing method removes the skin from the cherry, but does not fully remove the mucilage. This then forms a sun-hardened sugar-rich shell around the parchment (the thin protective layer for the seed). The natural process is simply the sun-drying of the coffee cherries with both seed and fruit intact.

Whilst the processing method used has a profound impact on flavour, the chemical mechanisms which dictate these differences are not well-understood. Regardless of the cherry processing method, after drying the beans are hulled, which exposes the bean by removing all the dry parchment, mucilage, or skin. The green coffee beans are then transported to roasteries, where the roaster develops a roast profile with the aim of producing the most flavoursome cup to their palate. The roast profile is a two variable problem of temperature and time, but due to limitations of roasting equipment and the inhomogeneity of heat transfer into green coffee14, the development of a roast profile is more artistic than scientific, although there is certainly room for improvement in this area.

The roast profile presented in Fig. 1 shows the measured roaster temperature as the roasting progresses for the particular Tanzanian coffee listed in Table 1. The chemical constituents of roasted coffee depend on the temperatures of green coffee molecular decomposition. The generation and concentration control of these compounds is achieved through fine tuning of the roast profile15,16,17. Whilst most compounds in roasted coffee are likely Maillard products (an example of which is not shown in Fig. 1)18, we present various pathways that permit the formation of acids, phenolic compounds, and also the cleavage of cellulose into sugar-related products like levoglucosan. The left-most process in Fig. 1 shows an example of decomposition of a chlorogenic acid (a group of molecules contributing to 66% of the acidity in green coffee) through low temperature hydrolysis, in which the formation of products depend on the water content within the seed19,20.

Figure 1: The roast profile for the Tanzanian Burka (Has Bean).
Figure 1
In this case, 10 kg of the Burka coffee was roasted in a 12 kg Probat Roaster. The temperature was monitored with a probe in the headspace of the oven, and hence the hot air rapidly cools due to thermal energy transfer to the green coffee. The temperature trajectory throughout the roasting process determines the decomposition of organic materials in coffee. Three illustrative decomposition reactions are shown that are representative processes throughout the heating process. At lower temperature a chlorogenic acid (left) may decompose through either hydrolysis or pyrolysis into quinic acid, acetic acid and the phenolic compound 3,4-dihydroxybenzyl alcohol40, or quinic acid, carbon dioxide and 3,4-dihydroxystyrene41,42. Oxalic acid (centre) may decarboxylate to either CO2 or in the case of incomplete combustion CO2 and formic acid19. At higher temperatures cellulose can undergo hydrolysis to smaller sugar derivatives including glucose and levoclucosan43,44,45. Both the temperature and time determine the chemical composition of the roasted coffee: In this case, the coffee was removed from the oven after 9 m 54 s as this time was determined to result in a soluble, sweet and favourably acidic product.
你如果有讀過碩士班
那篇網址下面有文獻
在學術上是拿來寫下一篇論文的
不是假的
怕題目會重覆
除非可以把它推翻
網址中有出現魔王這個牌子
圖片有表示出
差異
PS差8克  有一台叫小精靈  你自己找找就知道是拿個牌子了   我自己主題有發說  求維修文

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ab87006tw  我喜歡打人臉 因為我是消費者 因為我花錢 老闆賺我錢 資訊上沒有平衡 就是黑  發表於 2016-12-20 16:15:37
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