,{"key":"1gfic","text":"近年，手沖咖啡愈來愈受到咖啡店與咖啡愛好者的追捧。然而，網上關於手沖咖啡的教學琳琅滿目，讓人目接不睱之餘，更令初學者無從入手。","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"59u4s","text":"以下是我根據自己多年的手沖經驗，整理出來的心得與小貼士。希望能幫助各位想要踏上手沖咖啡之路的新手朋友快速掌握簡單技巧，親手沖出一杯杯香醇手沖咖啡，與親朋好友分享滋味！","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{},"VERSION":"8.70.33"}"> ,{"key":"89tm","text":"","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"76ova","text":"手沖咖啡壺 (細嘴壺）、磨豆機 (建議使用電動磨豆機；因為手搖磨豆機用起來非常費勁，而且對新手來說磨粉容易不均勻）、咖啡濾杯、濾紙、分享壺等。","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"71vpc","text":"另外，我亦建議你準備電子秤與溫度計 ，因為市面上並不是每款手沖咖啡壺 也設有溫度計)","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{},"VERSION":"8.70.33"}"> ,{"key":"97up8","text":"","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"90tbk","text":"一杯咖啡的好壞，當中有70% 取決於咖啡豆。所以挑選合適的咖啡豆是非常關鍵的一環。手沖咖啡所用的是「單品咖啡」(Single Origin)，意指原產地出產的單一品種咖啡豆)，你可根據個人喜好來挑選合適風味的咖啡豆。","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"6k062","text":"單品咖啡豆品種繁多，以下是我在挑選手沖咖啡豆時的兩項小貼士：","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"f3jkk","text":"","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"8luue","text":"1.確保咖啡的新鮮度","type":"unstyled","depth":0,"inlineStyleRanges":[{"offset":0,"length":10,"style":"UNDERLINE"}],"entityRanges":[],"data":{}},{"key":"84j5n","text":"一般來說，單品咖啡豆的最佳賞味期為烘焙後的一個月內。咖啡豆的保質期與最佳賞味期是兩個完全不同的概念，在密封情況下咖啡豆的保質期通常可長達至1年，但咖啡的最佳風味則在一個月後逐漸流失。","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"7bcg4","text":"","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"8f0r","text":"2. 豆形的大小是否均勻","type":"unstyled","depth":0,"inlineStyleRanges":[{"offset":0,"length":12,"style":"UNDERLINE"}],"entityRanges":[],"data":{}},{"key":"7sbfo","text":"挑選咖啡豆時，我們需要留意豆形大小是否均勻、個體是否完整 。","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"1o94m","text":"當然，100%無瑕疵的咖啡豆是非常罕見，但我們可在磨豆前，預先把瑕疵豆如蟲蛀豆，霉豆等挑出來，以免影響手沖咖啡的風味。","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{},"VERSION":"8.70.33"}"> ,{"key":"angev","text":"咖啡粉的研磨度會間接影響手沖咖啡的口感；如果咖啡的研磨度過幼，則表示粉層密度變厚，熱水穿過粉層的所需時間會變長，味道會因過度萃取而變得太濃甚至苦澀。相反，如果咖啡研磨度過粗，熱水穿過粉層的時間會過短，萃取味道不足！","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"abfln","text":"切記，咖啡豆在磨成粉後，它的芳香風味在2分鐘後就會損失大半。所以要沖泡出一杯優質咖啡，就不要用現成的咖啡粉。另外，磨豆步驟最好在準備好手沖咖啡的熱水後才進行，以保持咖啡的風味！","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"9tatj","text":"","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"7jj0i","text":"手沖水溫","type":"unstyled","depth":0,"inlineStyleRanges":[{"offset":0,"length":4,"style":"BOLD"},{"offset":0,"length":4,"style":"ITALIC"},{"offset":0,"length":4,"style":"UNDERLINE"}],"entityRanges":[],"data":{}},{"key":"oho5","text":"在手沖咖啡時過程中，合適的水溫又是另一項關鍵元素。不同產區與烘焙程度的咖啡豆，所要求的水溫各異。舉例來說，淺焙咖啡就適合以93度水溫的熱水進行沖泡，就最能把咖啡的甜酸果汁感與層次帶出來！","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"1tvvk","text":"當然你亦可參考咖啡粉的粗幼來調整水溫！","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{},"VERSION":"8.70.33"}"> ,{"key":"8k63g","text":"由於每個人的口味喜好和濃淡接受度不同，無法統一，所以我就把業內最常用粉水比例提供予大家作參考。","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"5pvqm","text":"SCAA美國精品咖啡協會推薦沖泡粉水比例是1:18.18","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"542kb","text":"SCAE歐洲精品咖啡協會推薦沖泡粉水比例是1:16.7","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"2ja3c","text":"個人推薦手沖咖啡的粉水比例1：16","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"3sd40","text":"","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"48r2q","text":"注水","type":"unstyled","depth":0,"inlineStyleRanges":[{"offset":0,"length":2,"style":"BOLD"},{"offset":0,"length":2,"style":"ITALIC"},{"offset":0,"length":2,"style":"UNDERLINE"}],"entityRanges":[],"data":{}},{"key":"bcfuf","text":"手沖咖啡時的注水力度是非常重要，我建議先把手沖壺裝水至6-7分滿，這個重量使手沖者較容易掌控注水角度。","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"ejnae","text":"作為手沖咖啡新手的你可以於平日多用水練習，找到合適角度與手感，讓水流均勻地從手沖壺嘴垂直流下。另外，在注水時水流不能歪斜與斷斷續續，需確保咖啡粉的浸泡程度均等。","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"5450k","text":"正確步驟應該是從中心點開始，然後順著同一方向（逆時針或順時針）畫圓形地注水。","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"b6v9a","text":"","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"8vp4o","text":"悶蒸 (或稱 預浸)","type":"unstyled","depth":0,"inlineStyleRanges":[{"offset":0,"length":10,"style":"ITALIC"},{"offset":0,"length":10,"style":"BOLD"},{"offset":0,"length":10,"style":"UNDERLINE"}],"entityRanges":[],"data":{}},{"key":"4kijc","text":"悶蒸是手沖咖啡的第一步，注入的水量該是咖啡分量的兩倍，例如18克的咖啡粉，就需注入36毫升。","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"drsbg","text":"悶蒸時間從第一滴水接觸咖啡粉時開始計算，約為25-30秒；咖啡粉開始膨脹並脹形成「蘑菇包」至慢慢塌陷。","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"b6dki","text":"悶蒸的目的是為了釋放咖啡豆內的二氧化碳，在過程中咖啡粉粒會被熱水浸泡膨脹，打開表層切面物質。這個過程有利水從咖啡粉中流過，萃取咖啡風味。(需要注意：咖啡粉的膨脹程度會因烘焙度而異)","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"dpvv9","text":"","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{},"VERSION":"8.70.33"}">
