浅谈手冲咖啡及其风味影响因素  

Mini Review on Hand-made Coffee and Its Flavor Analgsis

作　　者：何红艳[1] 娄予强[1] 程金焕[1] 武瑞瑞[1] 张晓芳[1] 毕晓菲[1] HE Hongyan;LOU Yuqiang;CHENG Jinhuan;WU Ruirui;ZHANG Xiaofan;BI Xiaofei(Institute of Tropical and Subtropical Cash Crops,Yunnan Academy of Agricultural Sciences,Baoshan 678000,China)

机构地区：[1]云南省农业科学院热带亚热带经济作物研究所,云南保山678000

出　　处：《热带农业科技》2023年第2期50-52,55,共4页Tropical Agricultural Science & Technology

基　　金：保山小粒咖啡(卡蒂莫品种)烘焙工艺及风味组合研究(2022ZC02);云南省隆阳区咖啡产业科技特派团(202104BI090015)。

摘　　要：随着第四波咖啡浪潮的到来,手冲咖啡更加受咖啡爱好者的青睐,而不同的研磨度、冲泡水温、粉水比例等对咖啡液的风味和口感有极大影响。文章从冲泡流程、冲煮技巧、器具、烘焙豆选择、粉水比例等方面系统分析影响手冲咖啡风味的因素,以让更多爱好者能应用于提升手冲咖啡制作质量,品尝到精品咖啡的地域之味。With the arrival of the fourth wave of coffee,hand-made coffee is more favored by coffee lovers.Different grind-ing degrees,extraction water temperatures,and ratio of coffee powder to water have a great impact on the flavor and taste of coffee liquor.This article comprehensively analyzes the factors that affect the flavor of hand-made coffee through the multi-dimensional and multi-level system of brewing process,brewing skills,utensils,choice of roasted beans,powder/wa-ter ratio,etc.,so that more lovers can improve the production quality and taste the regional flavor of fine coffee.

关 键 词：手冲咖啡 风味 影响 

分 类 号：S571.2[农业科学—作物学] TS273[轻工技术与工程—农产品加工及贮藏工程]