沖泡咖啡要訣
楊惟婷
由生豆至一杯香濃的咖啡，這其間的每一步驟都非常重要。
在你了解如何選擇最好又最適當的咖啡豆後，接著必需要學習使用正確咖啡沖煮方法，才能成就一杯完美的咖啡。
一、咖啡豆的磨製
咖啡粉的磨製方式一定要和咖啡沖煮方法匹配，才能從咖啡豆中提煉出最佳風味。
通常，咖啡粉與熱水接觸時間較長的沖煮方法，需要粗一點的顆粒。
如果咖啡粉相對於沖煮方法過細的話，製出的咖啡會有「太苦、硬澀、煮過了頭」的味道；當然，另一個極端，若咖啡粉過粗，會使成品淡而無味。
另外，粉末與空氣的接觸面積大，磨好的咖啡粉較容易氧化降解。
隨著人們飲用咖啡的品味的提高，越來越多的人傾向於在家裡磨咖啡豆，現磨現煮。現在，許多電動咖啡壺的自動化程度很高，有的甚至包括研磨咖啡豆的功能。
一般咖啡豆的磨製有三類方法：即「研磨」、「打磨」和「臼磨」。
1、研磨：
此法是利用兩個轉動的部件擠壓和粉碎咖啡豆。研磨的方法產出的咖啡粉比較均勻，在烹製的時候出味也比較一致。
研磨部件可以是圓盤形或圓錐形。
（1）錐形磨盤的設計降低了所需要的轉速，一般低於每分鐘五百轉。
研磨的速度越慢，摩擦產生的熱量越少，因而咖啡的香氣不易流失。通過調節研磨的參數，錐式研磨機可以勝任各種不同的咖啡的製備。好一點的機器可以磨製土耳其咖啡所需的超細粉末。
且錐式機械的噪音要小一些，阻塞的幾率也要小一些。
（2）盤式磨盤一般轉速要高一些，產生熱量多一些；但它們功能廣泛、經濟實用，可以勝任多數家用咖啡的製備。
2、打磨：
多數現代機器，實際上是在每分鐘兩萬到三萬轉的高速下，把咖啡豆切成碎末（有的人乾脆用打漿機）。
這類刀片式打磨機的耗件壽命要長一些；但是打磨中積聚熱量、製成的咖啡碎末大小不均，難以提煉出優質的飲品。
這類打磨機理論上只能用於滴漏式咖啡壺。它們產生的塵粉會堵塞濃縮咖啡和French press機器中的濾網。
3、臼磨：
如果找不到好的研磨設備的話，您能做的只有使用一支搗杵和一座臼缽，「玉兔搗藥」式的慢慢享受勞動的樂趣了。
二、咖啡的沖煮方法
所有的咖啡都是由磨好的咖啡粉和熱水製出的；事成後咖啡粉被清理出局。所需的咖啡粉的粗細程度與選用的沖煮方法有關。
根據水和咖啡粉的接觸方式，咖啡的烹製歸類為五種：「泡煮法」、「加壓法」、「重力法」、「浸濾法」、「冰釀法」。
1、泡煮法
（1）「伊芙利克壺(Ibrik)」沖泡法
據說是人們最早飲用咖啡的一種沖泡法，使用由純銅或黃銅製成的長柄壺，透過熱源加熱，讓細研磨的咖啡粉和水充分混合，這是一種濃縮、高濃度、帶著濃烈香氣的咖啡。
此法流行於在十九世紀初期的中東地區，當時的土耳其咖啡壺，人們稱之為「伊芙利克」(Ibrik)，其外型高約六吋，柄長，容量大約是三至四人份，多半由純銅或黃銅製成，少數還有內部鍍錫處理。
由於地理環境使然，交通工具多仰賴駱駝，為了方便攜帶，於是便發展出體積較小的折疊式伊芙利克，通常將其置於駱駝背上，讓旅人隨時可以享受咖啡的美味。
使用方法：首先將伊芙利克壺加熱，再以每杯一茶匙量的咖啡粉和少許糖放入壺中，用滾水沖泡，使咖啡粉和水充分融合後，稍候靜置一分鐘，使咖啡粉沉澱，將上層沒有沉澱物的咖啡液直接飲用。
由於此種方法未經過過濾程序，建議以細研磨為主，讓咖啡粉和水的融合度提高，但是如果飲用者本身不喜歡有些懸浮物的咖啡，建議可以增加一道過濾手續，便能得到更加純粹的咖啡液。一般加糖和荳蔻調味。
使用此法，不要被這個名字誤導。不要把咖啡煮沸（至少不要煮沸太久），否則會太苦。
（2）「牛仔咖啡」
此法則是把咖啡粉加水，直接在鍋裡煮開了飲用。這個名字暗示一個在簡陋條件下的權宜之計；然而有人偏好此道。
在咖啡人均消費最高的芬蘭和瑞典，這是他們傳統的烹製方法。
2、蒸餾法
濃縮咖啡是由80～96℃的熱水，以8～9個大氣壓的力道，通過壓實的咖啡粉餅製成，通常一杯份只有30毫升。
它是沖煮咖啡中最濃的之一，帶有獨特的香氣和一抹油脂（Crema）浮在表層。它可以單獨飲用；也可以進一步製成多種其他飲品。
由於沖煮快速，具有濃度高的特性，且咖啡因含量低，在不少連鎖咖啡店或是調味咖啡都採用此法。
（1）「摩卡壺(Moka)」
也叫「義大利咖啡壺」，是一個三層結構的爐具。
水在壺的下半部被煮開至沸騰後，藉由蒸氣的壓力，滾水上昇經過裝有咖啡粉的中層過濾器，而至壺的上半部。所得到的咖啡濃度可與espresso相比，只是沒有浮油，但是在咖啡溢出口若加裝加壓墊片，則可以萃取出金黃色的crema。
當咖啡開始流向壺的上半部時，需將火關小，因為溫度太高會使咖啡產生焦味而破壞了其原始風味。
基本上，摩卡壺為蒸餾式的一種，以摩卡壺所沖煮出的咖啡帶著一種沉穩的濃度和香味。常見的日式塞風的煮法也是利用相同的原理。
（2）虹吸式賽風壺（Syphon）
「虹吸式賽風壺」是由一個加熱容器（壺）和一個漏斗式容器連接而成，連接部分是一個濾器，亦為蒸餾式的一種。
使用時，先將咖啡粉放入上面的漏斗中，再加水入壺；然後將漏斗嘴緊套進壺口，水在壺中燒沸後，沸水進入漏斗式容器，與咖啡粉混合；這時攪泡約40秒至1分鐘，然後熄滅酒精燈。此時，賽風壺冷卻而形成部分真空，又將漏斗式容器中的咖啡經過濾器抽回底部，便可取下漏斗倒出飲用。
虹吸式賽風壺沖煮的時候，可以看到原本在下壺乾淨的白開水會被吸到上壺，過一下子後就可以看到已經變成咖啡色的咖啡流到下壺，充滿視覺效果。
其火力的控制以及攪拌的時機與手法，是沖煮出好咖啡的關鍵。
3、高壓法
此法就是使用「義式濃縮咖啡機」沖煮式。
由於咖啡是一種極不穩定的液體，可能一下子便改變其特性，這便是義式濃縮咖啡機 (Espresso Machine)被發明的原因之一，此法發明及發展於義大利，始於20世紀初。
義式濃縮咖啡機原理與摩卡壺不同：以極熱但非沸騰的熱水（約90℃）燒開進入頂層，然後自上而下，藉由高壓(以9到10個大氣壓力或bar)沖過研磨成很細的咖啡粉末，在20~30秒時間內萃取出約30cc的咖啡液，可以連續萃取數杯咖啡，沖煮過程中的高壓能將咖啡豆中的油質和膠質乳化溶解，豆中的菁華經由壓力被完全萃取出來，使得煮出的咖啡濃度更濃，口味和香味更好。
此法藉由短時間、高壓沖煮過程，使得一杯咖啡特有的風味經濃縮後，表現的較其他沖煮器材來為強烈。不過，也因淬取時間短使得咖啡因成分反而較少。
濃縮咖啡常作為摻雜其他成分(如牛奶或可可粉)的咖啡飲料基礎，例如拿鐵咖啡、卡布奇諾、焦糖瑪奇朵以及摩卡咖啡，而不會過度稀釋掉咖啡成份。
4、過濾法(Filter Coffee)
（1）「手沖法」
沖煮步驟及方法如下：
a、先以熱水溫熱濾杯，將濾紙擺放於濾杯中央，再倒入咖啡粉。
b、輕輕搖晃濾杯，盡量使咖啡粉的表面平整。
c、將水壺的注水口提高至距離濾杯表面約3～4公分的高度，並由內而外、沿著順時鐘方向畫圓圈，充分潤濕咖啡粉。注水量的判斷原則以下方承接咖啡之器皿內有「數滴」咖啡滴出為標準。
d、若使用的是新鮮的咖啡粉，此時其表面會形成一個膨脹的過濾層，這時須注意水流應保持細小不可過強，水流適當與否可以此膨脹過濾層會不會塌陷做為參考。
e、第二次注入熱水，重複步驟c的注水方法，並特別小心不可將熱水倒在先前膨脹的過濾層的外側周圍部分。
f、每次注水的時間點為膨脹的過濾層漸漸凹陷之後，再將剩餘的熱水注入，即完成。
這種沖泡方式，主要是讓咖啡豆粉與熱水充分混合後，溶解出咖啡中的濃醇甘香，再透過濾紙滴漏出來，此法能過濾咖啡中所含的脂肪、蛋白質及不良雜質，得到口感較清爽的咖啡。
此法雖然看似簡單的動作，但是控制的好與壞，沖煮出的咖啡味道可是天壤之別，但可在享受美味的同時，並能得到自己手沖咖啡的樂趣。
例如注水水量、注水時間、咖啡粉的研磨度和濾杯的選擇，都會影響此種沖煮方式最後的咖啡風味，因此，以沖煮一人份為例，共需10g的咖啡粉，需要的水量約為100 c.c. 。
（2）法式壓濾機
「法式壓濾機（French press）」是一個高瘦的玻璃圓筒，配一個帶濾器的活塞。熱水和咖啡粉在圓筒中泡上4到7分鐘，然後由活塞濾器把咖啡粉壓到底部，上層的咖啡便可以倒出飲用。這種「完全浸入法」被很多專家認為是泡製咖啡的理想的家用方法。
（3）咖啡袋
「咖啡袋」是出遊用的便攜包裝，平時很少見。
馬來西亞人用棉布製的口袋裝咖啡粉，浸入熱水裡，然後把布袋從熱水撈出。這種口袋和使用濾紙是一個道理。
這對當地的口味濃烈的咖啡更適和，袋中的咖啡可以重複使用。
5、冰釀法
冰釀咖啡，又稱「冰滴咖啡」，與上述四種最大的差異，即不使用熱水，而是使用冰塊慢慢融解所產生的冰水，慢慢滴過裝有咖啡粉的過濾器。因此調製一杯冰釀咖啡耗時長、成本高，但口味極佳。
三、花式咖啡的沖煮方法
了解如何製作一杯完美的咖啡，就如同畫家知道如何使用他的畫筆，或是科學家了解如何應用科學方程式。
當你有了上述的專業知識後，便可以由簡單的 Espresso（濃縮咖啡） 變化出各種花巧的咖啡飲料。
（一）沖泡咖啡不可缺的材料
1、水
大約可以分為軟水與硬水。以溶解於水的鈉、錳等計算後，量少的是軟水、而量多的是硬水。
一般的水即是含有鈉、錳、鈣、鎂等的硬水，因硬水會將咖啡因及丹寧酸的釋出，而使咖啡的味道大打折扣。
普通的自來水就可當成軟水使用，但早上最初的自來水、前一天取放的水及第二次煮沸的水要儘量避免使用。
所以，要沖泡出新鮮的咖啡，家中隨手可得的自來水一樣可以泡出香醇可口的咖啡。可使用淨水器與裝活性碳的篩檢過濾器，也能夠避免水中的雜質及氣味。
2、糖
有不同的方糖、砂糖、細粒冰糖、黑砂糖、咖啡糖各種不同成分的甜味，使咖啡給人的味覺更豐富。可以依著喜愛的咖啡風格，找到適合自己的甜度，咖啡加糖的目的是要緩和苦味，可以依據糖的份量多寡，去創造出完全不同的味道。
（1）糖粉：
它是屬於一種精製糖，沒有什麼特殊味道，易於溶解，通常以5～8克的小包裝便於使用。價格較一般糖稍高些。
（2）方糖：
為精製糖加水，而後將它凝固成塊狀。方糖保存很方便，且易溶解速度快。
（3）白砂糖：
白砂糖亦屬精製糖，它是粗粒結晶固體，色白。市面多以8克小包裝以便每次使用。
（4）黑砂糖：
這是一種褐色砂糖，有點焦味，普通用於愛爾蘭咖啡的調製。
（5）冰糖：
呈透明結晶狀，甜味較淡，且不易溶解。通常已磨成細顆粒方便用於咖啡或加味茶等飲品。
（6）咖啡糖：
專門用於咖啡的糖，為咖啡色的砂糖或方糖，與其他的糖比較，咖啡糖留在舌頭上的甜味更持久。
（二）自製美味香濃的咖啡
1、摩卡咖啡
摩卡咖啡在小巧的杯中，顯出濃厚的紐約風味。
【配製方法】：
在杯中加入巧克力糖漿20毫升和很濃的深煎炒咖啡，攪拌均勻，加入1大匙奶油浮在上面，削一些巧克力茉作裝飾，最後再添加一些肉桂。
2、摩卡薄荷咖啡
在冷奶油上倒上溫咖啡，冷奶油浮起，成冷甜奶油，它下面的咖啡是熱的，不加攪拌讓它們保持各自的不同溫度，喝起來很有意思。
這是美國人愛好的巧克力薄荷味咖啡，薄荷味和咖啡相稱地調和釀造出來。
【配製方法】：
在杯中依次加入20克巧克力、深煎炒的咖啡、1小匙白薄荷，再加1大匙奶油浮在上面，削上一些巧克力茉，最後裝飾一片薄荷葉即成。
3、卡布奇諾
顏色好像意大利修道士戴的頭巾，所以定名為卡布奇諾(加奶油塊咖啡)。 伴有肉桂，再淋上檸檬汁，顯示出複雜的風味。
【配製方法】：
把深煎炒的咖啡預先加熱，倒入小咖啡杯裡，加2小匙砂糖，再加1大匙奶油浮在上面，淋上檸檬汁或橙汁，用肉桂棒代替小匙插入杯中。
4、混合咖啡
將等量的咖啡和牛奶混合在一起，成為維也納風味的牛奶咖啡。
【配製方法】：
先在杯中加入稍深煎炒的咖啡，將等量的牛奶倒入奶鍋，用小火煮沸，起泡前加入奶油，不要等泡沫消失就倒在咖啡。
5、椰子汁加奶油塊的咖啡
帶有椰子芳香味的香味咖啡，椰子的香味很強烈
【配製方法】：
先在杯中滴上2滴椰子香精，注入深煎炒的咖啡和煮沸的牛奶60毫升，再加一匙奶油浮在上面，撒上一些熟椰子茉作裝飾即可。
6、如何沖泡香醇美味的即溶咖啡
一般的即溶咖啡，則要再用點心才可。在放有溫牛奶的鍋中，倒入適量的咖啡粉（一人份約2-3g），再注入煮沸的開水（一人份140cc），點火加熱。稍微沸騰之後，馬上將火關掉，如此一來，可以消除即溶咖啡特有的異味，使咖啡更為好喝。
若需加糖或牛奶時，最先加糖，才能使咖啡更有口感。
四、沖泡一杯美味咖啡的小秘訣
最後，總結沖泡一杯美味咖啡的小秘訣如下 :
(1)用最新鮮的咖啡豆。
最好是在沖泡之前才研磨。
(2)用新鮮的水。
某些地區可能要用過濾的或瓶裝的水，避免用沒有過濾的水。
(3)要正確的使用研磨機。
研磨得太細，泡出的咖啡會有苦味；太粗泡出的咖啡會比較淡。
(4)用標準的咖啡置量。
通常，在西方國家中常見的咖啡粉與水的比例是15～30毫克咖啡粉（一到二湯匙）：300毫升水（六盎司）。咖啡愛好者們常常取這個比例的上限；但此用量可以根據個人的口味和經驗來調整。並請注意根據咖啡粉的粗細程度作適當調整。
(5)水的溫度最好是剛好低於沸點攝氏93度。
適當的水溫也至關重要。水溫的選擇和沖煮器具、咖啡豆種、咖啡豆烘焙程度有關，水溫過低，咖啡豆中的風味不能充分提取出來；水溫過高，萃取過度，口味惡化而常常偏苦。
(6)沖泡時間最好是在4-6分鐘之內完成。
使用「手沖法」最好是在4-6分鐘之內完成；使用「摩卡壺」和「虹吸式賽風壺」沖泡法，都可以在 4 分鐘內完成沖泡；使用「電動循環濾機」沖泡時間請勿超過 6 分鐘的沖泡法，沖泡時間過久咖啡會產生苦味。
此外，如果水經過咖啡粉只一次，成品中將主要包含易溶物質（包括咖啡因）；如果水循環多次經過咖啡粉（像常見的循環濾機一樣），咖啡豆中那些不怎麼易溶的物質也會進入成品，導致味道偏苦，這種方法因而不被發燒友看好。
提醒大家，持續加熱會破壞沏好的咖啡的風味，因此對沏好的咖啡進行保溫，也常常成為敗筆；而降解在室溫下也會發生，所以， “趁熱喝”才是品嚐美味咖啡的必要條件。
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