咖啡靈魂來自烘焙
楊惟婷
一、選購新鮮的咖啡豆
咖啡的原點就是咖啡豆，想要品嚐美味的咖啡，第一部就是選購新鮮的咖啡豆。
一般市面上看到的咖啡豆皆是咖啡色的豆子，但是生的咖啡豆是呈現青綠色的色澤；生豆狀態的咖啡豆比較容易長久保存，不過生的咖啡豆可沒辦法直接研磨成咖啡粉，生豆必須經過煎培處理，才會有咖啡的香氣。
可是，咖啡內所含的鞣酸也會經過煎培揮發到空氣中，導致咖啡的風味會隨著時間逐漸的流失；咖啡豆研磨的越細，空氣接觸面愈大，它的風味揮發的越快。如果依照一般存放的條件來說，這種情況是很難避免的，除非隔絕氧氣，保存在高水準的冷凍狀態下，才有可能完全抑咖啡的特殊風味流失。所以，想要在咖啡最佳情況之下品味它的美味，最重要的就是如何縮短煎培到抽出咖啡精華的時間，以及如何縮短與空氣接觸的時間。
該怎麼買到剛煎培完成的咖啡豆呢？
如果你是不怕麻煩的人的話，不妨自行購買新鮮的咖啡生豆，在家親自煎培；不過，在自家自行煎培的話，技術面可能會稍嫌不足，必須要有熟練的技術，才能炒出上等的咖啡豆。
基於這種理由，不如購買市面上煎培好的咖啡豆比較省時，在技術面上也比較可靠。如果想要品味一杯好的咖啡，選購的時候，應該以顧客流量大的店家為首選，這樣才能找到販賣新鮮煎培豆的店家。
另外，要辨識店家所販賣的咖啡豆好壞，不妨從以下幾點觀察：
1、裝咖啡豆的玻璃櫥窗是否直接在陽光下曝曬？
2、店裡的空氣是否偏熱、偏濕？
3、玻璃櫥窗是否被咖啡豆的油脂、殼屑等弄髒？
4、整體店面是否乾淨明亮？
二、選擇屬於自己的咖啡豆煎培度
（一）什麼是咖啡的煎培呢？
煎炒咖啡生豆的動作，在咖啡界裡面稱為煎培。
早期發現咖啡豆的時候，咖啡飲用者一直是將咖啡生豆用熬煮的方式來飲用的（為了提神）；不過，咖啡豆的生豆其實是沒有味道的，行家都知道，咖啡的特殊迷人香氣是由煎培的動作產生的；後來，發現煎培可以引出咖啡真正的香氣之後，煎培方法就一直使用到現在。
根據這原理，咖啡的香氣可以藉由煎培的程度而有所差別，所以歸納著來說，如果沒有煎培的技術，咖啡不會成為一種世界性的飲料。
咖啡生豆是呈現淡綠色色澤，一旦經過煎培的手續，咖啡豆的色澤會轉化成茶褐色，炒的越久，色澤越深，這種褐色的現象是和生豆獨特的成分葉綠酸有關。
咖啡會因為煎培產生極大的變化，其變化最明顯的是香氣的部分，生咖啡豆只有數種不同的香氣成分，但是經過煎培之後咖啡豆會增加到數百種不同的香氣，例如咖啡的芳香味、甜焦味、牛奶微酸味、焦糖味…等等。
咖啡香為雖然號稱有數百種之多，不過卻都不是同時產生出來的，而是在各個煎培階段，經過複雜的化學反應過程後，先後產生出來的，所以咖啡豆的煎培程度，會對咖啡的香氣產生出舉足輕重的影響。
（二）咖啡靈魂來自烘焙
咖啡的酸味、甜味、苦味、濃郁感合稱咖啡的四大風味，這些風味也是由煎培產生而出的；雖然咖啡豆的種類或多或少會形成影響，不過影響最大的依舊是咖啡煎培的程度，尤其是煎培時的火侯掌控、時間長短更為重要。
咖啡煎培就是如此的專業，造就咖啡的多元性，讓許多人著迷，甚至有一種說法，認為從喝的咖啡，就可以窺見一個人的個性。
如果您是專業咖啡的入門者，相信您一定會對咖啡的各種烘焙程度名字感到困擾，例如city、full city、French、Espresso…等咖啡名稱，這些都是因為所用的烘焙機和出產地區的不同，而產生不同烘焙程度的顏色。
即使烘焙出的咖啡豆顏色看起來一樣，咖啡也有可能會有完全不同的風味。不論是所選擇咖啡豆的種類、烘焙熱度、烘焙方式，或是烘焙時間的長短…等，諸多因素都是最後決定咖啡風味的主要因素，烘焙，可以說是咖啡領域中的一大學問。所以，咖啡的多元，即是來自於烘焙。
（三）烘焙的方法
在烘焙的過程中，咖啡豆會產生一連串複雜的化學變化，整個烘焙過程大約需要20～30分鐘不等。
一開始會經過大約15分鐘的烘焙，原本呈現綠色的咖啡生豆會在這個步驟中失去原有的濕度，像爆玉米花般爆裂開來，整個咖啡豆的體積會膨脹兩倍以上，並且呈現出輕炒過後的淺褐色；之後，再根據咖啡豆種類的不同，以及所需的烘焙程度，進一步的增加烘焙的時間，在這個步驟裡，咖啡豆的顏色會轉變成各種不同深淺的褐色；最後，烘焙完成後，可以直接用冷空氣急速冷卻或是直接噴水冷卻，烘焙手續即可完成。
經過烘焙過後的咖啡豆主要分成四大類，分別是淺、中、深和特深。1、淺炒的咖啡豆呈現淺褐色，大多具有濃厚的氣味，沖泡出的咖啡具有很高的酸度，但醇度可能就沒辦法表現得那麼好。
2、中炒的咖啡豆醇度上十分濃厚，但同時也可以保有大部分的酸度。
3、深炒的咖啡豆呈現深棕色，咖啡中所含的酸度被輕微的苦味代替，有時還會產生出一種辛辣的口感。
4、特深炒的豆子呈現黑色，有一種碳灰的苦味，相對的醇味就沒那麼的濃厚。
總之，咖啡的顏色、味道、香氣，是透過烘焙過程在中發生的一些複雜的化學變化所造成的。所以生的咖啡豆，必須經過適當的烘焙（化學）程序，讓它的必要成份達到最均衡的狀態，才能算得上是最好的烘焙豆。
咖啡香味會隨熱度起變化，所以烘焙時間宜盡量縮短，而且熱度控制在可讓咖啡豆產生有效化學構成的最低限溫度，亦即得以最短過程的時間和熱度，讓咖啡豆產生最適合的成份比。
三、烘烤咖啡豆DIY
自己烘烤咖啡豆是個高難度挑戰。以下分享如何在自家的廚房中烘烤咖啡豆的秘訣。
1、最容易的方法是在烤箱中烘烤咖啡豆。
這樣做最大的好處是能調節溫度，不會讓家中彌漫烤焦咖啡的味道。首先把烤箱加熱到230°C，切記要使咖啡豆之間保持空氣流通，不要把豆鋪得太厚；大約烘烤10分鐘後，觀察其顏色的變化，再注意聽咖啡豆發出的劈啪聲，並時刻檢查顏色；當咖啡豆的顏色只比想要的淺一點兒時，就把它們從烤箱中取出冷卻，餘熱會使咖啡豆繼續加熱2～4分鐘。
2、或者，也可以買一個爐上使用的家庭烘烤爐具，但最好的是傳統的平底鍋型或者爆穀(玉米花)機型，用一個手柄來操縱機器內部的兩個垂直的金屬片，這兩個金屬片可以在烘烤時旋轉咖啡豆。
此烘烤爐具可以在二手商店或好的廚房用具商店買到，在那裏還能買到價格不貴的烤箱溫度計。
咖啡烘好後，把它們從烤具中取出，放進一個耐熱的碗中，把碗放在窗邊或戶外。
四、烘好的咖啡豆該怎麼保存？
最後，烘好的咖啡豆，又該怎麼保存呢？
想要讓烘的咖啡豆保存良好的風味，就要盡快把它放進真空袋裡包妥，最好放在溫度、濕度較低的地方，在家庭中大多是冰箱裡，不過切忌冰箱裡不可有異臭。
而烘好的咖啡豆也盡快在7～10天內用完，以免咖啡的風味變質。
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