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'咖啡澀味元兇單寧 咖啡的澀味來源 咖啡中單寧的含量 單寧是什麼'

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'2016-01-16 13:15:32'

'2016-01-16 13:15:31'

'48309'

''

''

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NULL

'<center>
	<img alt="淺談咖啡澀味的“元兇”——單寧（Tannin)" src="http://s3.sinaimg.cn/middle/a5b30c25hc42067768612&amp;690" /></center>
<p>
	　　單寧</p>
<center>
	<img alt="淺談咖啡澀味的“元兇”——單寧（Tannin)" src="http://s4.sinaimg.cn/middle/a5b30c25hc4206b087c33&amp;690" /></center>
<p>
	　　咖啡鞣酸</p>
<p>
	　　咖啡包含各種成分，萃取並不是要將這些成分全都萃取出來的，通常有這樣一個法則：如果咖啡的粉量一定，則可溶成分的萃取量由研磨度和時間來決定。</p>
<p>
	　　研磨度越細的咖啡粉，萃取時間越長，得到的成分越多。根據實驗，如果將定量的咖啡粉中能夠萃取出的所有成分全都萃取出來，最高可萃取出30%的成分。但這些成分並非全部都是我們需要的。咖啡中有我們需要的成分，也有我們不需要的成分，萃取的時間越長就越容易將我們不需要的不好的成分萃取出來。</p>
<p>
	　　其中我們不需要的成分當中最主要代表就是&ldquo;單寧&rdquo;，正確的稱呼應該叫鞣酸。咖啡生豆中含有8%~9%，烘焙後的原豆中含有4%~5%。與咖啡因一樣，具有在某些烘焙度下會被分解的性質。烘焙到法式或意式烘焙左右的深度時，90%的單寧會被分解。</p>
<p>
	　　一般的人會認爲深度烘焙的咖啡刺激性強，淺度烘焙咖啡刺激性弱，這種想法是完全錯誤的，誤以爲淺度烘焙咖啡刺激性較弱，而在睡前引用的話，一定會讓你睜眼到天亮!隨着烘焙度越深，咖啡因與單寧的含量越少。刺激性也會減弱。千萬別被咖啡的外表顏色給騙了。</p>
<p>
	　　我們不想萃取出的單寧，就是造就咖啡澀味的元兇。單寧是天使也是惡魔，少量的單寧，能夠發揮出咖啡的甘甜與醇厚度，少量的咖啡鞣酸還有一種廣泛的抗菌作用!但研磨越細，萃取時間越長，惡魔就發揮作用了，讓咖啡充滿澀味!</p>
<p>
	　　爲了防止單寧被過度萃取，關鍵在於咖啡豆採用粗度研磨，粉量稍少，用比較低的水溫(90&deg;以下的水溫)慢慢萃取。</p>
<p>
	　　防止單寧的過度萃取也是製作美味咖啡的一大法則!常常用來調節咖啡口感，讓咖啡變得柔滑細膩,刺激性更小!</p>
<p>
	　　來源：快樂的咖啡小許的博客</p>
'

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