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当高质量的咖啡豆被采摘下来后,使之成为极品咖啡的最重要的步骤就是烘焙和混合。After quality coffee beans are obtained, the most important phase of the production of gourmet coffee begins, the roasting and the blending. 烘焙高手必须兼具艺术家的[url=https://insevent.instrument.com.cn/t/bp][color=#3333ff]气质[/color][/url]和科学家的严谨。这样才能保证在烘焙过程中咖啡中所含的糖和其他碳水化合物碳化,从而产生出众所周知的咖啡油脂,产生出高质量、风格一致的好咖啡。从学术上来讲,这种微妙的化学物质并不是真正的油脂(因为它可以溶于水),但它确实是咖啡的芬芳之源。A good roaster must be part artist, and part scientist, to maintain quality and consistency. It is during the roasting process that the sugars and other carbohydrates within the bean become caramelized, creating a substance which is known as the coffee oil. Technically, this fragile chemical is not actually an oil (since it is water soluble), but it is what gives the coffee its flavor and aroma. 专业的咖啡一般都实行小批量的烘焙。最常见的烘焙方法有:鼓室烘焙法和热空气烘焙法。Specialty coffees are generally roasted in small batches. The two most common roasting methods are: drum-roasting and hot-air roasting. 鼓室烘焙机是把咖啡豆放入旋转大桶中,燃烧煤气或木头对其进行烘焙。Drum-type roasting machines roast the coffee beans as they tumble in a rotating drum that is typically heated by gas or wood. 当达到预期的烘培度时,就可以把咖啡豆倒入一个冷却漏斗中,以防止烘焙过度。When the desired roast is achieved, the beans are poured into a cooling hopper to keep them from overcooking. 热空气烘焙机,也叫流态化空气烘焙机,是靠在热空气中翻滚咖啡豆,来进行烘焙。The hot-air roaster, also known as a fluid-bed roaster, roasts the coffee beans as they tumble on a current of hot air. 大多数生咖啡豆都是在近400度的高温下进行烘焙的。在烘焙过程中,咖啡豆的体积会膨胀50%以上,而其重量却会下降。Most green coffee is roasted at approximately 400 degrees. The roasting process causes the coffee beans to swell and increase in size by over 50%, while at the same time greatly reducing their weight. 轻度烘焙的咖啡豆颜色是介于肉桂色与浅巧克力色之间。由于它的味道偏酸,所以一般不被用于制作意式香浓咖啡。A lightly roasted bean may range in color from cinnamon to a light chocolate tan. Lighter roasts are generally not used for espresso since they produce a sharper, more acidic taste than do darker roasts. 深度烘焙,比较而言,苦甜参半的风味更加浓郁。从咖啡豆中提取出来的香味是与烘焙时间成正比的。Darker roasts, in contrast, have a fuller flavor approaching a bittersweet tang. The amount of oil drawn to the surface of the bean increases proportionately to the length of roasting time. 烘焙度越深,咖啡因含量越少,酸度也越小。深度烘焙的咖啡豆颜色介于富有缎面光泽的巧克力色到油亮的棕黑色。烘焙度越深,你所尝到的焦糊感越重,咖啡豆本身的风味越轻。As the roast darkens, caffeine and acidity decrease proportionately. Dark roasts can range in color from a medium chocolate brown with a satin-like luster, to an almost black bean with an oily appearance. The darker the roast the more you will taste the char, rather than the flavor of the bean. 特别深度烘焙的咖啡豆会有一股烟熏的味道,它更适合作一般的咖啡,而不适合作意式香浓咖啡。Extreme dark roasts will tend to have a smoky flavor, and are better suited for brewed coffee rather than espresso. 很多烘焙师都会用以下术语形容不同的烘焙度:肉桂色、中度烘焙、都市风格、完全都市风格、法式风格以及意式风格。Many roasters refer to the following terms concerning the degree of roast, from light to dark: Cinnamon, Medium High, City, Full City, French, and finally, Espresso or Italian roast. 在美国西海岸,“法式风格”经常被用来形容最深度的烘焙。你要知道,这个术语与咖啡的原产地以及咖啡的烘焙地毫无关联。On the West coast of the U.S., French roast is the term generally used to describe the darkest roast. It is important for you to understand that these terms have no relationship to where the coffee is grown or roasted.
现在大家普遍习惯于来杯咖啡提提精神、放松一下,可是有研究表明热处理食品中的天然食品成分通过热降解会生成呋喃,烘焙磨碎的咖啡、速溶咖啡和婴儿加工食品中的呋喃含量都较高, 呋喃对啮齿类动物而言是一种毒性很强的肝毒素和肝致癌物,可导致大鼠和小鼠的肝细胞发生腺瘤和癌变,在≥2mg/kgbw剂量下大鼠胆管癌的发病率较高。 大家还是改喝白开水吧http://simg.instrument.com.cn/bbs/images/brow/em09512.gif
http://www.cheminlife.com/zb_users/upload/2013/4/2013040680891057.jpg 作为世界三大饮料之一的咖啡,其香浓醇厚的口感赢得了全世界人民的深深喜爱,更微妙的是,咖啡还具有提神的功效。随着生活节奏的日益加快,高强度的工作压力要求上班族们必须时刻保持清醒、精力充沛。如今,咖啡已成不少白领们每日不可少的饮品,由于既可使消费者方便购买到口味正宗的咖啡,也能让他们在品尝时拥有一个环境优雅的谈话、休憩场所,星巴克、上岛等连锁咖啡品牌日渐炙手可热。 环球时报讯:研究发现,过度饮用咖啡导致幻听。如果你总是幻听,可能是因为咖啡喝太多。研究人员称,一天5杯咖啡就能让你的耳朵不灵便。咖啡营养成分有哪些?为什么可以提神?又为什么会有苦味? 每100克咖啡豆中含水分2.2克、蛋白质12.6克、脂肪 16克、糖类46.7克、纤维素9克、灰分4.2克、钙120毫克、磷170毫克、铁42毫克、钠3毫克、维生素B2 0.12克、烟酸3.5毫克、咖啡因1.3 克、单宁 8 克。 咖啡所有成份中最为引人注目的是咖啡因,它属于植物黄质的一种,也叫三甲基黄嘌呤、咖啡碱、甲基可可碱,分子式为C8H10N4O2 。性质和可可内含的可可碱、绿茶内含的茶碱相同。适量的咖啡因能够刺激大脑皮层,促进感觉判断、记忆、感情活动,让心肌机能变得较活泼,血管扩张血液循环增强,并提高新陈代谢机能,咖啡因也可减轻肌肉疲劳,促进消化液分泌。咖啡中的苦味也是来源于咖啡因,烘焙过程对咖啡因破坏极小,约2个小时左右即可被排泄掉,不会聚积在体内。下图是使用Diamonsil C18(2)检测咖啡因的代谢物的谱图色谱柱:Diamonsil C18(2), 150 × 4.6 mm 5 μm 流动相:甲醇: 0.1%甲酸水溶液=10: 90流速:1.0 mL/min柱温:室温检测器:UV 254 nm样品: 1. 黄嘌呤(Xanthine) 2. 7-甲基黄嘌呤(7-Methylxanthine) 3. 1-甲基尿酸(1-Methyluric acid) 4. 3-甲基黄嘌呤(3-Methylxanthine) 5. 1, 3-二甲基尿酸(1, 3-Dimethyluric acid) 6. 可可碱(Theobromine) 7. 1, 7-二甲基黄嘌呤(1, 7-Dimethylxanthine) 8. 茶碱(Theophylline)http://ng1.17img.cn/bbsfiles/images/2015/01/201501141546_532264_1610895_3.jpg咖啡可以作为早餐么?咖啡也会上瘾?每天喝多少咖啡可算作过量饮用?后果如何? 早餐中加一杯咖啡可以提神醒脑、精力充沛,但空腹饮用咖啡往往会引起胃酸、胃痛,原因是咖啡因能使胃酸增多,持续的高剂量摄入会导致消化性溃疡,糜烂性食道炎和胃食管反流病。故胃肠功能不好者不适宜常饮咖啡,尤其是有胃溃疡的人更应谨慎。 通常所说的适量摄取咖啡,是维持在一天不超过2杯的水平上。但不少的青少年由于过量饮用咖啡,已经有“成瘾”的反应,每天都必须饮下大剂量的咖啡,不饮则会失眠、焦虑。在长期摄取的情况下,大剂量的咖啡因是一种毒品,能够导致“咖啡因中毒”。咖啡因中毒包括上瘾和一系列的身体与心理的不良反应,一旦停用会出现比如神经过敏、易怒、焦虑、震颤、肌肉抽搐(反射亢进)、失眠心悸、精神萎顿、浑身困乏疲软等各种戒断症状。虽然其成瘾性较弱,戒断症状也不十分严重,但由于药物的耐受性而导致用药量不断增加时,咖啡因就不仅作用于大脑皮层,还能直接兴奋延髓,引起阵发性惊厥和骨骼震颤,损害肝、胃、肾等重要内脏器官,诱发呼吸道炎症、妇女乳腺瘤等疾病。