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'一杯濃縮咖啡多少毫升？一張圖告訴你espresso濃縮咖啡怎麼做？'

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'一杯,濃縮,咖啡,多少,毫升,一張,告訴,espresso'

'專業咖啡知識交流更多咖啡豆資訊請關注咖啡工房（微信公衆號cafe_style）Espresso咖啡萃取詳細步驟意式濃縮的常識濃縮咖啡是咖啡成癮者的生命元素，咖啡店必備的意式咖啡機操作起來又繁瑣又專業，'

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'/views-114923'

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'113.68.53.223-56858'

'2021-05-31 12:48:16'

'2025-06-01 13:46:50'

'114154'

'咖啡網'

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'<p><img src="https://gafei.com/uploadfile/ueditor/image/202506/17487570191cd777.jpg" title="浓缩油脂11" alt="浓缩油脂11"/></p><p><br/></p><p><span style="font-size: 14px; color: rgb(0, 0, 0);">意式濃縮咖啡給人的大多數印象是又苦又澀，能出現這種情況的，很可能是製作的流程出現了問題。這時，就會有人問道前街咖啡，製作意式濃縮咖啡不是很簡單的事情嗎，只要是有手都能做的，不是嗎？well，不可否認，是的。但是並不是隨隨便便就能出一杯令人滿意的濃縮咖啡，裏面的學問可多了。接下來，前街咖啡就來跟你講講萃取一份意式濃縮咖啡都有些什麼學問。<br/>&nbsp;<br/><span style="color: rgb(0, 0, 0); font-size: 16px;"><strong>初代濃縮機</strong></span><br/>得益於歐洲工業革命的創新浪潮，由機器製作的初代濃縮咖啡在1901年左右誕生。濃縮機最初的概念是爲了快速地準備咖啡。</span></p><p><span style="font-size: 14px; color: rgb(0, 0, 0);"><br/></span></p><p><span style="font-size: 14px; color: rgb(0, 0, 0);"><img src="https://gafei.com/uploadfile/ueditor/image/202506/17487570381f9bee.jpg" title="意式浓缩fbac" alt="意式浓缩fbac"/></span></p><p><span style="font-size: 14px; color: rgb(0, 0, 0);"><br/>米蘭發明家路易吉·貝扎拉（Luigi Bezzara）註冊了一項機器專利，該機器具有多個獨立的衝煮頭，可以將裝有咖啡粉的把手裝在上面。這是第一次通過機器快速爲客人制作咖啡。而這項專利於1905年被德西德羅&amp;middot;帕沃尼（Desidero Pavoni）買下，並投資生產了第一臺商用濃縮咖啡機：Ideale。</span></p><p><span style="font-size: 14px; color: rgb(0, 0, 0);"><br/>據前街咖啡翻閱資料瞭解，第一臺商用濃縮機的參數跟我們如今使用的可是有大大的區別。第一臺商用濃縮機的衝煮頭，溫度高達140℃，壓力7.5bar，萃取時間約爲45秒。</span></p><p><span style="font-size: 14px; color: rgb(0, 0, 0);"><br/></span></p><p><span style="font-size: 14px; color: rgb(0, 0, 0);"><img src="https://gafei.com/uploadfile/ueditor/image/202506/1748757071dfc477.jpg" title="意式浓缩6e21" alt="意式浓缩6e21"/></span></p><p><span style="font-size: 14px; color: rgb(0, 0, 0);"><br/>在這裏，前街要跟大家科普一下現代意式濃縮咖啡機的工作原理。以92攝氏度的熱水，藉由9bar高壓衝過研磨成很細的咖啡粉末來衝出咖啡。而意式濃縮咖啡剛萃取完出來的上面那層漂亮的油脂，則是由9bar的壓力壓出來的，而世界上第一臺商用濃縮機的壓力僅爲7.5bar，那就以爲着當年的濃縮咖啡，濃度和味道跟現代的滴漏咖啡接近。</span></p><p><span style="font-size: 14px; color: rgb(0, 0, 0);"><br/>隨着新機器的出現和普及，“espresso”一詞在1920年左右被收錄進意大利語詞典。詞典內的解釋是“濃縮咖啡，用加壓機或過濾器製成，現在很常見。”<br/>&nbsp;</span></p><p><span style="font-size: 14px; color: rgb(0, 0, 0);"><img src="https://gafei.com/uploadfile/ueditor/image/202506/17487571231849c0.png" title="咖啡机历史429" alt="咖啡机历史429"/></span></p><p><span style="font-size: 14px; color: rgb(0, 0, 0);">&nbsp;<br/><strong>現代濃縮機</strong><br/>上世紀3、40年代，意大利咖啡的消費量下降，但針對濃縮咖啡機的技術改進依舊進行。1947年，手動加壓意式咖啡機的出現，使咖啡粉中的油脂和膠質物質更多地萃取出來，自此，油脂成爲濃縮咖啡的靈魂所在。1961年，飛馬E61意式咖啡機發售。飛馬E61是世界上第一臺半自動機器，也是現代濃縮咖啡之父。<br/>&nbsp;<br/>&nbsp;<br/>講完它的歷史，接下來就跟大家說說前街怎麼製作一份意式濃縮咖啡了。<br/>前街使用的是Lelit V3濃縮咖啡機：<br/>溫度：90.5~96摄氏度<br/>時間：20~30 sec<br/>粉水比例：1:1.7~1:2<br/>粉量： 20g<br/>萃取濃縮量：20ml（單份）40ml（雙份）</span></p><p><span style="font-size: 14px; color: rgb(0, 0, 0);"><br/></span></p><p><span style="font-size: 14px; color: rgb(0, 0, 0);"></span></p><p><span style="font-size: 14px; color: rgb(0, 0, 0);"><img src="https://gafei.com/uploadfile/ueditor/image/202506/17487571990d5084.jpg" title="浓缩分流" alt="浓缩分流"/></span></p><p><span style="font-size: 14px; color: rgb(0, 0, 0);"><br/></span></p><p><span style="font-size: 14px; color: rgb(0, 0, 0);">第一步，打開研磨機，讓粉落到粉碗裏。根據粉碗的的容納量決定粉量。例如，前街選擇填充20克咖啡粉爲標準，那麼每次的萃取都應該保持20克咖啡粉（精確到0.1克）。<br/><br/></span></p><p><span style="font-size: 14px; color: rgb(0, 0, 0);">第二步，布粉。在咖啡粉研磨好之後，將咖啡粉手動打入粉碗內並使其均勻分佈的過程。<br/>布粉的最終目的，就是要在壓粉前將咖啡均勻地布在整個粉碗中，不僅是表面的平整，在粉碗內部和邊緣也要均勻無空隙。</span></p><p><span style="font-size: 14px; color: rgb(0, 0, 0);">&nbsp;<img src="https://gafei.com/uploadfile/ueditor/image/202506/17487571459f264b.jpg" title="布粉48e" alt="布粉48e"/></span></p><p><br/><span style="color: rgb(0, 0, 0);"><strong><span style="font-size: 14px; color: rgb(0, 0, 0);">第三步，將粉碗扣上去，然後開始萃取。</span></strong><span style="font-size: 14px; color: rgb(0, 0, 0);"><br/>&nbsp;<br/>&nbsp;<br/>看起來是不是很簡單。先別急，裏面大有學問。有九個因素能夠影響到一杯意式濃縮咖啡的味道。<br/>&nbsp;<br/>【水壓】<br/>&nbsp;</span></span></p><p></p><p><br/><span style="font-size: 14px; color: rgb(0, 0, 0);">前街咖啡一直都有說萃取一杯意式濃縮咖啡的原理。 Espresso理想水壓一般在9 BAR，這也是大家公認的最理想的氣壓。<br/>&nbsp;<br/>　　<br/>【鍋爐壓力】<br/>&nbsp;<br/>鍋爐壓力關係到製作咖啡的水溫和蒸汽的衝力大小。鍋爐壓力越高，則水溫越高，且蒸汽的衝力也更大；反之則水溫更低，蒸汽也會變小。鍋爐壓力一般在1 BAR左右，當然這個數值目前依然存在很多爭議，每位咖啡師的理解都不一樣。</span></p><p><span style="font-size: 14px; color: rgb(0, 0, 0);"><br/></span></p><p><span style="font-size: 14px; color: rgb(0, 0, 0);"><img src="https://gafei.com/uploadfile/ueditor/image/202506/1748757103891f74.jpg" title="咖啡机压力表fa5" alt="咖啡机压力表fa5" style="text-wrap-mode: wrap;"/>　　<br/>&nbsp;<br/>【水溫】<br/>&nbsp;<br/>水溫需要根據不同咖啡豆的品種需求而定，有些會受制於鍋爐壓力，有些則較靈活的精確設置。根據大多數咖啡師的經驗，水溫在90至92攝氏度之間，每位咖啡師都可以根據自己的理解和需求進行靈活的調整，可以通過自己的雙手做屬於自己風格的Espresso。<br/>　　<br/>&nbsp;<br/>【填壓力量】</span><span style="color: rgb(0, 0, 0);">&nbsp;</span></p><p><br/><span style="font-size: 14px; color: rgb(0, 0, 0);">填壓有各種風格的填壓，這個世界幾乎沒有兩個人的填壓會是一摸一樣的，一般而言如果是重壓，要求的壓力會是25kg/m2這樣的壓力，但填壓確實是黃金規則中最最自由的一項參數。因爲我們使用的是定壓粉錘，壓粉力度基本一致。<br/>&nbsp;<br/>&nbsp;<br/>【咖啡豆研磨粗細】<br/>&nbsp;<br/>研磨粗細會和氣候、咖啡豆烘焙度、新鮮度、溼度、磨豆機的新舊等諸多因素有關，行內一直流傳着一句話：“正確的是研磨粗細一隻在變，錯誤的是研磨的一成不變”。</span></p><p><span style="font-size: 14px; color: rgb(0, 0, 0);"><br/></span></p><p><span style="font-size: 14px; color: rgb(0, 0, 0);"><img src="https://gafei.com/uploadfile/ueditor/image/202506/1748757218153b85.jpg" title="意式咖啡研磨b7" alt="意式咖啡研磨b7"/>　　<br/>&nbsp;<br/>【粉量】<br/><br/></span></p><p><span style="font-size: 14px; color: rgb(0, 0, 0);">前街咖啡的粉碗尺寸的合理容量是在20克。若粉量少了，萃取時間過段，容易造成萃取不足；若粉量多了，除了會裝不下之外，即使裝得下，粉碗的體積就那麼大，粉壓實後，顆粒之間的空隙減少，水流出的速度就慢了，萃取時間過長，從而導致過度萃取。<br/>　　<br/>&nbsp;<br/>【萃取時間】</span></p><p><span style="color: rgb(0, 0, 0);">&nbsp;<span style="font-size: 14px; color: rgb(0, 0, 0);"></span></span></p><p><span style="font-size: 14px; color: rgb(0, 0, 0);">黃金規則的萃取時間規定在25——28秒之間，但萃取時間其實是填壓、粉量和研磨度的綜合表現，需要靠咖啡師對於的理解進行調節。</span></p><p><span style="font-size: 14px; color: rgb(0, 0, 0);"><br/></span></p><p><span style="font-size: 14px; color: rgb(0, 0, 0);"><img src="https://gafei.com/uploadfile/ueditor/image/202506/1748757240046f76.jpg" title="意式 手柄8bfb84" alt="意式 手柄8bfb84"/>&nbsp;<br/>【萃取量】<br/>&nbsp;<br/>以前街咖啡萃取濃縮咖啡爲例，20克的咖啡粉萃取出40克的濃縮咖啡液，粉液比爲1：2。比例並不是絕對的，具體要視乎當初的風味決定的。如果萃取更多的咖啡液，那麼咖啡會表現爲偏薄，苦味更明顯。如果萃取更少的咖啡液，那麼咖啡會表現爲粘稠，濃郁，味道更集中且不完整。</span></p><p><span style="font-size: 14px; color: rgb(0, 0, 0);"><br/></span></p><p><span style="font-size: 14px; color: rgb(0, 0, 0);"><img src="https://gafei.com/uploadfile/ueditor/image/202506/1748757253eadffd.jpg" title="意式浓缩油脂9e540" alt="意式浓缩油脂9e540"/>　　<br/>&nbsp;<br/>【油脂】<br/>&nbsp;</span></p><p><span style="font-size: 14px; color: rgb(0, 0, 0);">咖啡油脂的複雜不是三言兩語能說清的，簡單而言就是需要有豐厚而呈金黃色偏褐色的油脂纔是一杯好的Espresso。而前街覺得Crema對一杯濃縮咖啡來說有着不可替代的地位。作爲符號，它標識着一杯濃縮咖啡的特徵，一杯好喝的濃縮咖啡其Crema的賣相也佔據一個評判因素。而油脂的狀態也告訴咖啡師這杯咖啡萃取的效果如何，例如豆子、新鮮度、烘焙度、研磨度等都會產生不同狀態的油脂。<br/>&nbsp;<br/><br/></span></p>'

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