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'對於美食達人 @姍胖胖 來說，咖啡是日常必備。喜歡嘗試不同咖啡，又對口味十分挑剔的她最近發現了一家咖啡豆店鋪，可以滿足她對咖啡的各種需求。 每天清晨或者午後，我的手邊都會出現一杯自制的咖啡，只要不喝就會覺得少了點什麼。用新鮮烘焙的咖啡豆製作咖' |
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'<p style="list-style: none; margin: 0px 0px 20px; padding: 0px; text-indent: 2em; font-size: 16px; font-family: 微軟雅黑; overflow: hidden; color: rgb(43, 43, 43);">
對於美食達人 @姍胖胖 來說，咖啡是日常必備。喜歡嘗試不同咖啡，又對口味十分挑剔的她最近發現了一家咖啡豆店鋪，可以滿足她對咖啡的各種需求。</p>
<p style="list-style: none; margin: 0px 0px 20px; padding: 0px; text-indent: 2em; font-size: 16px; font-family: 微軟雅黑; overflow: hidden; color: rgb(43, 43, 43);">
每天清晨或者午後，我的手邊都會出現一杯自制的咖啡，只要不喝就會覺得少了點什麼。用新鮮烘焙的咖啡豆製作咖啡則是我的首選。之所以這麼喜愛咖啡豆，是因爲新鮮烘焙的咖啡豆做出的咖啡有獨特的風味，可能是清新的花香，也可能是酸甜的果香，或者是醇厚的堅果味道，這是其它咖啡無法做到的。</p>
<p style="list-style: none; margin: 0px 0px 20px; padding: 0px; text-indent: 2em; font-size: 16px; font-family: 微軟雅黑; overflow: hidden; color: rgb(43, 43, 43); text-align: center;">
<img src="/uploads/allimg/170504/3-1F50415022c61.jpg" style="border: 0px; vertical-align: middle; width: 549px; height: 366px;" /></p>
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實際上，在家喝上一杯用新鮮烘焙的咖啡豆製作的好咖啡門檻並沒有想象中那麼高，並不是必須要有咖啡機、磨豆機等複雜的器具纔可以。沒有咖啡機，自己也可以簡單地用手衝壺、摩卡壺完成咖啡的萃取，享用到讓人微笑的獨特風味。只要粉的粗細和沖泡手法得當，沖泡效果也是一樣優秀。</p>
<p style="list-style: none; margin: 0px 0px 20px; padding: 0px; text-indent: 2em; font-size: 16px; font-family: 微軟雅黑; overflow: hidden; color: rgb(43, 43, 43); text-align: center;">
<img src="/uploads/allimg/170504/3-1F504150234S7.jpg" style="border: 0px; vertical-align: middle; width: 550px; height: 366px;" /></p>
<p style="list-style: none; margin: 0px 0px 20px; padding: 0px; text-indent: 2em; font-size: 16px; font-family: 微軟雅黑; overflow: hidden; color: rgb(43, 43, 43);">
因着對咖啡的熱愛，我對咖啡豆的消耗量特別大，單品、拼配也都會嘗試。我會通過網店、獨立咖啡館買各種豆子，甚至世界各地旅遊時我也會買。</p>
<p style="list-style: none; margin: 0px 0px 20px; padding: 0px; text-indent: 2em; font-size: 16px; font-family: 微軟雅黑; overflow: hidden; color: rgb(43, 43, 43);">
試過各種各樣的咖啡豆後，我漸漸也在這些看似相差無幾的豆子裏摸出一丟丟門道出來，對豆子的好壞也有了一丟丟自己的見解。最近，我就在下廚房市集裏發現了一家非常優秀的咖啡豆店鋪，叫做魚缸咖啡。</p>
<p style="list-style: none; margin: 0px 0px 20px; padding: 0px; text-indent: 2em; font-size: 16px; font-family: 微軟雅黑; overflow: hidden; color: rgb(43, 43, 43); text-align: center;">
<img src="/uploads/allimg/170504/3-1F504150241120.jpg" style="border: 0px; vertical-align: middle; width: 549px; height: 366px;" /></p>
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魚缸咖啡（FISHTANK）其實是一家擁有咖啡豆烘焙工廠的社區咖啡店，已經歷經了五個年頭，目前在南京有兩家精緻的實體店。而爲了讓更多人喝到優質的咖啡豆，魚缸開始提供可以快遞的咖啡豆，豆子都是新鮮烘焙，鎖住風味。</p>
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<img src="/uploads/allimg/170504/3-1F50415024A35.jpg" style="border: 0px; vertical-align: middle; width: 549px; height: 366px;" /></p>
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如果你沒有磨豆器具的話也不要擔心，購買時備註“需要磨粉”，再備註你的沖泡器具，如“手衝濾杯”，魚缸就會貼心地幫你把新鮮得豆子研磨成適當的粗細。</p>
<p style="list-style: none; margin: 0px 0px 20px; padding: 0px; text-indent: 2em; font-size: 16px; font-family: 微軟雅黑; overflow: hidden; color: rgb(43, 43, 43); text-align: center;">
<img src="/uploads/allimg/170504/3-1F504150252T8.jpg" style="border: 0px; vertical-align: middle; width: 550px; height: 366px;" /></p>
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最能體現咖啡豆品質和獨特風味的當屬單品咖啡了。在外面的咖啡館中，優質的單品手衝咖啡一杯可以買到四五十，有一些稀有的豆子做的手衝甚至能賣到上百元。而在魚缸，外面一杯的價格就可以買到一袋子優秀的咖啡豆，夠自己沖泡數次。我嘗試了魚缸的幾款單品豆子，漂亮完整的豆型、與衆不同的獨特香氣，可謂是驚喜連連。</p>
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<img src="/uploads/allimg/170504/3-1F50415025V37.jpg" style="border: 0px; vertical-align: middle; width: 549px; height: 359px;" /></p>
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對於新到手的單品豆，我一定會按照沖泡建議先去手衝一杯咖啡。在手衝魚缸的咖啡豆時，我所採用的手搖磨豆機、手衝壺、濾杯等等都是最基礎的常備器具。只要這種最簡單的方式，從磨粉到沖泡，都會沉浸在着濃濃的香氣裏，幸福感無比膨脹。</p>
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<img src="/uploads/allimg/170504/3-1F504150310A7.gif" style="border: 0px; vertical-align: middle; width: 684px; height: 456px;" /></p>
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按照魚缸的烘焙建議，我們先將磨成白砂糖顆粒大小 15g 咖啡粉放入濾杯中。</p>
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<img src="/uploads/allimg/170504/3-1F50415032VJ.gif" style="border: 0px; vertical-align: middle; width: 720px; height: 480px;" /></p>
<p label="圖片說明" style="list-style: none; margin: 0px 0px 20px; padding: 0px; text-indent: 2em; font-size: 15px; font-family: 楷體, 楷體_GB2312, SimKai; overflow: hidden; color: rgb(43, 43, 43); text-align: center;">
用手衝壺對咖啡粉進行沖泡。注意一定要留給咖啡 30 秒的悶蒸時間，充分釋放香氣。</p>
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<img src="/uploads/allimg/170504/3-1F5041503393c.gif" style="border: 0px; vertical-align: middle; width: 684px; height: 456px;" /></p>
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手衝過程中水流盡量平穩，一人份的咖啡總體沖泡時間控制在兩分鐘左右，慢慢享受這濾除香氣的過程。</p>
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<img src="/uploads/allimg/170504/3-1F504150359300.gif" style="border: 0px; vertical-align: middle; width: 720px; height: 480px;" /><img src="/uploads/allimg/170504/3-1F504150431324.jpg" style="border: 0px; vertical-align: middle; width: 549px; height: 366px;" /></p>
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無論你是喜歡清新的、濃郁的、酸感的還是醇厚的，都可以在魚缸找到適合自己口味的單品咖啡豆。下面幾種單品豆子的風味是我個人非常喜歡的：</p>
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<b>--麥芽香 |玻利維亞 美景--</b></p>
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這是一款味道非常柔和的豆子。我身邊有很多朋友不喜歡咖啡過酸的味道，那我非常推薦你嘗試這款玻利維亞咖啡豆。它的口感平衡，容易被大衆接受，屬於中深度烘焙，散發出了濃郁醇厚的堅果香氣，回味帶有麥芽糖的甜感。</p>
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<img src="/uploads/allimg/170504/3-1F50415043N33.jpg" style="border: 0px; vertical-align: middle; width: 550px; height: 366px;" /></p>
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<b>--槐花 | 埃塞俄比亞 耶加雪菲 紅櫻桃計劃--</b></p>
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清新明亮的花果香，在花果香氣濃郁的最後有細膩柔和的酸做結尾。在烘焙過程中，烘焙師經過反覆研究，保持了良好的砂糖甜和香氣，並且味道十分乾淨。你可以聞到淡淡地柚香，喝下去感受到了口腔中瀰漫開來的槐花香氣，細膩多汁。</p>
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<img src="/uploads/allimg/170504/3-1F504150443950.jpg" style="border: 0px; vertical-align: middle; width: 549px; height: 366px;" /></p>
<p style="list-style: none; margin: 0px 0px 20px; padding: 0px; text-indent: 2em; font-size: 16px; font-family: 微軟雅黑; overflow: hidden; color: rgb(43, 43, 43);">
<b>--李子 | 哥斯達黎加 拉斯拉哈斯--</b></p>
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這款豆子產自拉斯拉哈斯莊園，它是中美洲最早開始做蜜處理與自然日曬處理法的莊園。莊園所使用的咖啡豆原材料原本糖度就很高，通過緩慢日曬乾燥，能讓生豆從內部釋放出更多天然的甜味及風味，甚至會散發出水果蛋糕、黑糖、甚至雪莉酒的香氣。</p>
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在手衝這款豆子的過程中，就可以聞到微微的香草香氣，觸碰到舌尖的味道帶有李子的酸感，嚥下後，口中居然回味出百利甜的奶香和發酵香氣。</p>
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<img src="/uploads/allimg/170504/3-1F50415044S61.jpg" style="border: 0px; vertical-align: middle; width: 549px; height: 366px;" /></p>
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遇到了適合的單品豆子，一個意式咖啡愛好者當然不能放過用它萃取一杯單一產區意式濃縮咖啡SOE （Single Origin Espresso），說白了就是使用單品豆去製作意式濃縮咖啡。這裏我只選擇了兩款豆子來製作 SOE——香草、李子、百利甜風味哥斯達黎，和堅果、麥芽香、低酸度的玻利維亞。</p>
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玻利維亞在萃取的時候一改手衝時的溫和表現，堅果香被激發，整體變得非常馥郁，麥芽糖的甜感如初，油脂豐富，表現不俗。由於它的醇厚和低酸度，直接一飲而盡也是極好的。</p>
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<img src="/uploads/allimg/170504/3-1F504150454491.jpg" style="border: 0px; vertical-align: middle; width: 549px; height: 366px;" /></p>
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而我還是忍不住，奢侈地用它做了杯奶咖，由於怕風味被牛奶沖淡，我只加入了少量冰牛奶做成了一杯 dirty。大口喝下去，冷熱交融、濃郁與冰爽交織，超級適合夏天。</p>
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另一款哥斯達黎加在萃取的過程中享受着濃郁的香草風味，相對重口一些。我用雙倍濃縮的量做了一杯拿鐵。這款豆子獨特的發酵的香氣使這杯奶咖變得異常豐富，入口後舌尖瀰漫的酸感，和百利甜的香氣被完整的激發出來，讓人慾罷不能。</p>
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<img src="/uploads/allimg/170504/3-1F504150459C3.jpg" style="border: 0px; vertical-align: middle; width: 549px; height: 366px;" /></p>
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對於哥斯達黎加這款豆子，還非常適合製作愛爾蘭咖啡，在萃取好的冰咖啡液中加入百利甜酒，將風味體現得淋漓盡致。</p>
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另外一款適合夏天的，就是冷萃咖啡了。用新鮮烘焙的咖啡豆製作出來的冷萃咖啡也很棒。20g 咖啡豆磨粉後用 500ml 冷水浸泡 12-24 小時即可。前一天晚上準備好，就可以在第二天一早享受一杯清新的冰咖啡了，這是專屬於夏天的幸福感。</p>
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<img src="/uploads/allimg/170504/3-1F5041505053M.jpg" style="border: 0px; vertical-align: middle; width: 549px; height: 366px;" /></p>
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我也試用新鮮烘焙咖啡豆製作奶萃咖啡，20g咖啡豆磨粉後用 450ml 牛奶浸泡12-24 小時，咖啡的獨特風味直接浸入牛奶，簡直是太奢侈的享受。</p>
<p style="list-style: none; margin: 0px 0px 20px; padding: 0px; text-indent: 2em; font-size: 16px; font-family: 微軟雅黑; overflow: hidden; color: rgb(43, 43, 43);">
我會用喜歡的豆子自己手作做一些掛耳包，帶到公司飲用，非常方便。只需要買到掛耳的紙袋，放入10g 磨成砂糖粗細的咖啡粉，用塑封機熱封掛耳包的邊緣即可。現磨咖啡豆封裝的掛耳咖啡絕對會刷新你以往對於掛耳的認知，香味口感都提升一個等級，當然還有自己動手的樂趣。</p>
<p style="list-style: none; margin: 0px 0px 20px; padding: 0px; text-indent: 2em; font-size: 16px; font-family: 微軟雅黑; overflow: hidden; color: rgb(43, 43, 43); text-align: center;">
<img src="/uploads/allimg/170504/3-1F50415051JR.jpg" style="border: 0px; vertical-align: middle; width: 549px; height: 309px;" /><img src="/uploads/allimg/170504/3-1F504150522G5.jpg" style="border: 0px; vertical-align: middle; width: 549px; height: 366px;" /></p>
<p style="list-style: none; margin: 0px 0px 20px; padding: 0px; text-indent: 2em; font-size: 16px; font-family: 微軟雅黑; overflow: hidden; color: rgb(43, 43, 43);">
而熱愛甜品的妹子們，怎麼能在這個夏天錯過小嶋老師的經典配方咖啡奶凍呢？奶香咖啡香完美融合，入口即化，冰冰涼涼。這款甜點直接用冷泡的方式萃取完整的咖啡豆，對豆子的要求極高，豆子品質好它自然就更加美味。所以按照喜好選用魚缸的豆子製作也再合適不過。</p>
<p style="list-style: none; margin: 0px 0px 20px; padding: 0px; text-indent: 2em; font-size: 16px; font-family: 微軟雅黑; overflow: hidden; color: rgb(43, 43, 43);">
最後大家要注意，在選購魚缸的咖啡豆時，如果需要讓店家幫忙磨粉，一定記得要在下單時備註“需要磨粉”，再備註你的沖泡器具或方式哦。</p>
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低溫萃取
