Ntawm cov Yunyunxuas tes ua dej haus, saj ntawm ib khob ntawmkas festshwj xeeb tshaj yog nyob ntawm craftsmanship ntawm lub brewer.Muaj ntau qhov sib txawv uas cuam tshuam rau qhov zoo ntawm kas fes, thiab raws li cov neeg siv khoom, peb tuaj yeem txiav txim siab ntev npaum li cas kas fes txias thiab ntev npaum li cas ua ntej haus.Yog tias koj ua koj tus kheej kas fes hauv tsev, txawm tias koj muaj tag nrho cov taum kas fes thiab cov cuab yeej hauv koj txhais tes, nws zoo li koj tsis tuaj yeem ua raws li qhov zoo.lub khw kas fes.Tom qab tag nrho, yuav ua li cas ua ib khob kas fes piv rau lub khw kas fes?
Kev xyaum ntau tsis yog ib qho teeb meem, tab sis tus kws sau phau ntawv "Water for Coffee: Science Story Manual" thiab tus kws tshaj lij ntawm kev suav cov ntaub ntawv thiab chemistry ntawm University of Oregon, Christopher Hendon, ntseeg hais tias cov neeg npaj yuav tsum paub txog cov ntaub ntawv thiab chemistry. cov ntsiab cai ntawm chemistry thiab physics tib lub sijhawm.Cov kev hloov pauv xws li dej kub, dej zoo, kev faib tawm, qhov sib piv ntawm cov dej mus rau hmoov, thiab lub sijhawm siv yuav cuam tshuam rau qhov kawg ntawm lub khob.Txhawm rau ua kom muaj kas fes zoo, koj yuav tsum kawm tswj cov kev hloov pauv no.
Feem ntau hais lus, qhov ntom ntawm cov khoom xyaw (organic acids, inorganic acids, heterocyclic compounds, Mena tshuaj tiv thaiv cov khoom, thiab lwm yam) ntawm kas fes peb tau siv los ua.hausmuab faib ua ob hom: ib qho yog cov ntsiab lus ntawm 1.2 - 1.5%, xws li drip kas fes, thiab lwm yam yog siab li 8 - 10%., xws li espresso.Turkish kas fes xws li xuas tes xuas tes, Fabkis xovxwm, siphoning, tshuab to, lossis Turkish kas fes ncaj qha rhuab los ntawm kas fes hmoov ditch dej tuaj yeem ncav cuag qhov ceev ntawm 1.2 - 1.5%;thaum kas fes uas muaj zog li 8 - 10% siv lub tshuab kas fes.Qhov ntom ntawm cov khoom xyaw kas fes yog qhov sib cais ntau ntawm nws lub hauv paus, tab sis cov hauv qab no tseem ceeb heev.
1. Kub thiab ceev
Nws tuaj yeem pom los ntawm cov saum toj no hais tias cov kas fes brewing tsawg yog roughly muab faib ua ob pawg: steeping thiab dripping.Los ntawm qhov pom ntawm lub cev, qhov sib txawv loj tshaj plaws yog cov taum kas fes muaj qhov kub thiab txias dua li dej thaum lawv ntub dej.Qhov tseeb, cov txheej txheem siv sijhawm ntau tshaj plaws ntawm kev rho tawm kas fes tsis yog kom yaj caffeine rau ntawm qhov chaw, tab sis tos kom lub kas fes tsw dhau los ntawm tag nrho cov khoom thiab mus txog qhov sib txuas ntawm dej thiab kas fes.Qhov ntev ntawm lub sij hawm siv nws txawv nyob ntawm seb cov dej kub.Qhov siab dua qhov kub ntawm cov taum kas fes, cov khoom qab qab ntau hauv nws tuaj yeem muab rho tawm.Txawm li cas los xij, yog tias qhov kub thiab txias dhau lawm, nws yuav yaj ntau qhov tsis xav tau hauv dej thiab cuam tshuam rau saj.
Ntawm qhov tod tes, kev ntxuav tes thiab lwm txoj hauv kev dripping yog siv sijhawm rau cov dej ntws los ntawm cov taum kas fes.Lub sij hawm brewing nyob ntawm cov dej kub thiab cov tuab ntawm cov taum kas fes, yog li kev xam yuav nyuaj dua.
2. Qhov piv ntawm taum kas fes rau dej
Thaum siv txoj kev drip, zoo heev kas fes taum hais yuav ua rau kom lub sij hawm npaj thiab extraction ntim.Lub brewer tuaj yeem nce qhov sib piv ntawm cov dej rau kas fes taum los ntawm kev txo cov taum kas fes, tab sis tib lub sijhawm nws tseem yuav txo lub sijhawm brewing raws li.Yog li ntawd, dripping yog teeb meem ntau dua li kev ntub dej, thiab koj tuaj yeem ua lub khob kas fes zoo los ntawm kev paub txhua yam.
3. Dej tsis zoo
Txawm hais tias ob lub ntsiab cai saum toj no tau ua tiav zoo, nws tsis yooj yim los lav tias brewed kas fes yog qhov tseeb.Hendon tau taw qhia tias muaj ob lub ntsiab lus uas tuaj yeem cuam tshuam rau kas fes zoo, ib qho yog pH ntawm dej.
Kas fes yog ib qho dej haus acidic, yog li pH ntawm cov dej brewing kuj tseem ceeb heev.Kas fes brewed nrog qis HCO₃⁻ (Bicarbonate) dej (tseem hu ua dej mos) muaj acidity ntau dua;Yog hais tias lub kas fes yog brewed nrog dej nrog siab HCO₃⁻ cov ntsiab lus (xws li dej tawv), nws yuav neutralize lub zog thiab tseem ceeb acidity.Qhov zoo tshaj plaws, nws yog qhov zoo tshaj plaws los siv dej nrog cov tshuaj zoo rau brewing kas fes.Txawm li cas los xij, nws nyuaj rau paub qhov concentration ntawm HCO₃⁻ hauv cov kais dej.Hendon pom zoo kom koj sim Evian ntxhia dej nrog ib qho zoo tshaj plaws HCO₃⁻ cov ntsiab lus (txog 360 mg ib liter) rau kas fes brewing., Sib piv cov teebmeem ntawm ob.
4. Particle faib
Txhua tus neeg nyiam kas fes yuav qhia rau koj tias cov hniav grinders tsis yog cov cuab yeej sib tsoo zoo tshaj plaws, vim tias cov taum kas fes lawv grind yog nyias nyias, uas tsis zoo rau kev rho tawm.Nws yog qhov zoo tshaj plaws los siv cov burr grinder, uas siv ob lub zog sib luag los zom cov taum kas fes maj mam, thiab cov nyhuv yog ntau dua.
Muaj ib txwm muaj kev sib cav txog qhov zoo tagnrho thickness.Nws tau hais tias qhov finer cov taum kas fes yog hauv av, qhov zoo dua, ua kom lub ntsej muag zoo tshaj plaws, thiab pab txhawb kev tshem tawm ntawm qhov zoo tshaj plaws thiab muaj zog kas fes tsw;nws kuj tau hais tias cov coarser zoo dua, kom tsis txhob muaj kev rho tawm ntau dhau los tso tawm astringency.Hendon ntseeg tias qhov tuab yog nyob ntawm nws tus kheej saj.
Post lub sij hawm: Lub Xya hli ntuj-14-2021