咖啡因&相關問題請教~ - 咖啡討論
By Robert
at 2013-12-02T14:46
at 2013-12-02T14:46
Table of Contents
感謝各位大大的回文
其實我只是想要把這些概念搞清楚一些XD
有勞煩到大家的地方真是不好意思.
吸收之後還是有些問題請教:
jannyann大所說的"美式的萃取時間和萃取量>>>>>>>濃縮咖啡"
這邊的美式是指義式Americano(espresso+熱水)嗎?
還是是指另外一種的美式(滴漏式)的呢?
而通常來說,Americano(espresso+熱水)的咖啡因總量會大於espresso嗎?
如果會的話,是因為咖啡店通常在做Americano時,都會放多於一個shot?
感謝!
※ 引述《lagi81 (一陣風~)》之銘言:
: 先回文謝謝各位辛苦的推文&回文!
: 1.所以文章裡面說到美式咖啡因>espresso和espresso調出的咖啡
: 是因為不同容量的美式咖啡會加不同比例的shots嗎?
: 不然理論來說.美式=espresso+水. 咖啡因應該是和濃縮咖啡一樣呀
: (http://www.commonhealth.com.tw/article/article.action?id=5016168)
: 2. 以星巴克來說. 拿鐵中杯是用1 shot, 美式中杯則是2 shots
: 所以同樣size來說美式會比較濃
: --->請問這普遍適用到所有咖啡店嗎?
: 也就是說.通常美式咖啡因>espresso和espresso調出的咖啡?
: 3. 我後來有查到.我想問美式有"兩種"好像是這樣子:
: http://www.ptt.cc/man/Coffee/DDBA/DC9F/DE10/M.1375670786.A.738.html
: 有所謂的Americano (espresso+水)和滴漏式咖啡(?!!!)
: -->這樣滴漏式美式咖啡不就和"每日精選"一樣?!
: 不過普遍來說,美式還是指Americano囉?
: 再次感謝各位:)
: ※ 引述《fatjohn (FatJohn)》之銘言:
: : 美式咖啡在台灣是個模糊使用的名詞
: : 目前比較多被指稱的是來自於義式咖啡的caffe americano
: : 也就是caffe espresso加上1.5倍的熱水(40%的espresso+60%熱水)
: : (比例不是這麼固定的,我是取義大利維基百科上面的數字)
: : 但是對一些不了解的人來說,只要是一般濃度的黑咖啡,也會稱他是美式咖啡
: : 而星巴克美式咖啡caffe americano,就是用caffe espresso加熱水製作
: : 的每日精選,基本上與他們的美式咖啡不一樣,是用商用濾滴咖啡機所製作
: : 咖啡因的部分,caffe americano因為是用一份的caffe espresso沖製
: : 所以他的咖啡因是跟一分的caffe espresso一樣
: : 而每日精選是用濾滴的方式製作,所以即使一樣的輛,咖啡因也會比較高
: : 個人的觀察,之所以美式咖啡會有這樣的模糊意義
: : 很大部分來自於一直以來家用的電濾滴咖啡壺都被稱為美式咖啡壺
: : 而caffe americano是在義式咖啡開始流行之後才出現的
: : 沒有經過很清楚的解釋,所以兩個名稱就和在一起了
: : 不過我想,廠商應該也部會花太多力氣去解釋這個
: : 因而對於不是很了解的人,應該也是會繼續不清楚下去吧
: : 以上個人說明提供參考,歡迎討論與指正
--
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