BEN PIPE / ROBERTHARDING VIA GETTY IMAGES
専門家たちは、これまでコーヒー豆を冷凍庫で保存しないよう勧めてきた。コーヒー豆を長期間保存するのではなく、新しい豆を頻繁に買った方が、美味しいコーヒーをいれられるからだ。
ところが、この常識を覆す論文をイギリスのバース大学の研究グループが発表した。美味しくコーヒーをいれたければ、豆を冷凍庫で保存しなさい、というのだ。
なぜか？ コーヒー豆は、冷凍するとより均等で小さく挽けるようになる。豆が均等になると、コーヒーが同じ割合で抽出されるため、より美味しくなる。そして、豆が小さくなればなるほど、少ない豆の量でも多くの良い香りを抽出できるというわけだ。
研究は、コーヒーショップ「コロンナ＆スモールス」と共同で行われ、徐々に温度を下げながらコーヒー豆を凍らせた。室温からスタートし、最後は-196℃の液体窒素の中で凍らせた結果、コーヒー豆を保存する温度が低いほど、豆は均等に挽かれ、コーヒーは美味しくなった。
この研究結果は、コーヒー業界に大きな影響を与えることになりそうだ。スターバックスなどのコーヒーチェーンが、コーヒー豆の挽き方を変えるようになるかもしれない。
ハフポストUS版が、アメリカで人気のサードウェーブコーヒー「スタンプタウン」のジョシュ・グロフ氏に、研究を受けて豆の保存方法を変えるかどうかを聞いた。グロフ氏によれば、スタンプタウンはこれまでにコーヒー豆を冷凍保存したことはなく、今のところ、この方法を取り入れる予定もないそうだ。美味しいコーヒーをいれるためにスタンプタウンは、「豆を均一に挽けるかどうかより、どれだけ品質の高いコーヒー豆を使うか」を大事にしているそうだ。
ハフポストUS版に掲載された記事を翻訳しました。
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コーヒーデザート
チョコレート・ファッジ・プディング(01 of20)
This pudding cake just oozes chocolate -- it includes cocoa powder and chocolate chips. The addition of brewed coffee helps heighten the chocolate flavor. If you prefer, the recipe can be made with sugar substitute.\n\nUse coffee.\n\nGet the Chocolate Fudge Pudding Cake recipe (credit:EatingWell)
チョコレート・ブレッド・パフェ(02 of20)
This recipe is great for using up leftover bread, but it\'s also a good excuse for creating an easy chocolate dessert whenever the moment calls for one. The bread cubes are soaked in a melted chocolate mixture that includes espresso and rum. Layer the bread cubes into glasses with whipped cream and toasted almond flakes.\n\nUse espresso or strongly brewed coffee.\n\nGet the Chocolate-Bread Parfaits recipe (credit:Antonis Achilleos/Food & Wine)
フローズン・チョコチップ・メリンガータ(03 of20)
This elegant cake features frozen whipped cream studded with chocolate chips, sandwiched between two discs of meringue. The finishing touch is a warm chocolate-espresso sauce, which contrasts nicely with the icy dessert.\n\nUse espresso.\n\nGet the Frozen Chocolate-Chip Meringata recipe (credit:Martin Morrell/Food & Wine)
チョコレート・エスプレッソ・カップケーキ ココアホイップクリームのせ(04 of20)
Coffee brings out the flavor of chocolate in this recipe for cupcakes. Sour cream makes them extra moist and tender. Top the cupcakes with cocoa-whipped cream and garnish each with a chocolate-covered espresso bean.\n\nUse instant coffee.\n\nGet the Chocolate-Espresso Cupcakes with Cocoa Whipped Cream recipe (credit:Frances Janisch)
レッドチリパウダー入りチョコレートムース(05 of20)
Chocolate and chiles isn\'t a new combination, but it\'s one that still excites people when they hear it. This chocolate mousse features both red chile powder and instant espresso powder for a unique flavor combination. Using gelatin in the recipe ensures the mousse sets nice and firm during chilling.\n\nUse instant espresso powder.\n\nGet the Red Chile-Spiked Chocolate Mousse recipe (credit:EatingWell)
シシリアン・グラニータ(06 of20)
Italians don\'t like to waste their leftover coffee -- instead what they do is freeze it to create a granita. Top the icy dessert with dollops of sweetened whipped cream and you\'ve got a refreshing dessert with an energy boost.\n\nUse espresso.\n\nGet the Recipe for Sicilian Granita (credit:EatingWell)
コーヒー・シュトロイゼル・ブント・ケーキ(07 of20)
In this cake recipe, the coffee flavor carries through every component, including the batter, the streusel filling and the sugary glaze. Chopped hazelnuts also go in the streusel and serve as a garnish on top. The cake makes a terrific afternoon pick-me-up with a cup of coffee.\n\nUse instant espresso powder.\n\nGet the Coffee-Streusel Bundt Cake recipe (credit:EatingWell)
コーヒー・パンナコッタ(08 of20)
This silky smooth Italian dessert would make a stunning dinner party dessert. Typically made with cream, this recipe instead takes a lighter approach and uses low-fat milk, vanilla yogurt and just a bit of cream. Coffee and brandy flavor the dessert as well as the serving sauce.\n\nUse brewed coffee.\n\nGet the Coffee Panna Cotta recipe (credit:EatingWell)
フォーリン・モカ・スフレ(09 of20)
With only five ingredients you can make this dessert quickly and easily. Beaten egg whites help the souffle rise without the use of leaveners. Instant espresso powder brings out the chocolate flavor. The recipe is completely flourless, so the texture is as rich and dense. Serve with ice cream for a finishing touch.\n\nUse instant espresso powder.\n\nGet the Fallen Mocha Souffle recipe (credit:New Media Publishing)
ベトナムコーヒー・サンデー クラッシュピーナッツのせ(10 of20)
A Vietnamese coffee typically blends very strong coffee with sweetened condensed milk. This recipe turns the drink into a sundae with the addition of ice cream. Plus there\'s peanut brittle to crumble on top for extra texture.\n\nUse instant coffee.\n\nGet the Recipe for Vietnamese Coffee Sundaes with Crushed Peanut Brittle (credit:Kana Okada/Food & Wine)
ブート・トラックス(11 of20)
You don\'t need an oven to make these chocolate cookies, just a waffle iron. The batter includes instant espresso powder and cocoa powder for great flavor. Dust the waffles with powdered sugar or drizzle with chocolate for even more decadence.\n\nUse instant espresso powder.\n\nGet the Boot Tracks recipe (credit:EatingWell)
ダークロースト・クレーム・ブリュレ(12 of20)
This lightened version of the famous French dessert uses low-fat milk. Dark roast ground coffee adds an intensity that turns this dessert into an extra special treat without a unique flavor. Bake the ramekins in a water bath to ensure they come out silky smooth.\n\nUse coffee beans.\n\nGet the Recipe for Dark Roast Crème Brûlée (credit:EatingWell)
ジャンボ・ブラウニー(13 of20)
This recipe doubles a standard brownie recipe and bakes it in a 9-by-9-inch square to create jumbo brownies that might require a fork and knife to eat. Mix-ins include chocolate chips and chopped walnuts, but you can omit either if you prefer. A few spoonfuls of brewed espresso adds flavor.\n\nUse espresso.\n\nGet the Jumbo Brownies recipe (credit:Stephanie Foley/Food & Wine)
チョコレート・エスプレッソ・クリームパイ(14 of20)
This is the classic chocolate ice box pie made with a chocolate wafer press-in crust and filled with a rich chocolate pudding that\'s been infused with espresso flavor. Top the pie with lots of whipped cream for an elegant finishing touch.\n\nUse instant espresso powder.\n\nGet the Chocolate-Espresso Cream Pie recipe (credit:New Media Publishing)
ベイビー・ティラミス(15 of20)
Have a hankering for tiramisu? You don\'t need to make a huge recipe to satisfy your craving. Instead try this \"baby\" version, which uses just 12 ladyfingers soaked in espresso, ricotta cheese and melted chocolate to make six dainty servings.\n\nUse espresso or strongly brewed coffee.\n\nGet the Baby Tiramisu recipe (credit:EatingWell)
コーヒー・クレーム・キャラメル(16 of20)
This classic French custard dessert gets a coffee lovers\' upgrade with the addition of ground coffee simmered with the custard base, which is later strained. You can also use instant coffee in a pinch.\n\nUse coffee beans.\n\nGet the Recipe for Coffee Crème Caramel (credit:EatingWell)
ビタースイート・チョコレート・グレイズド・エスプレッソ・ブラウニー・バイツ(17 of20)
A little bit of instant espresso powder takes these brownies over the top in flavor. Spread the brownies with a rich chocolate glaze, cut them into tiny bites and stud each with chocolate-covered coffee beans to let everyone know what to expect.\n\nUse instant espresso powder.\n\nGet the Bittersweet Chocolate Glazed Espresso Brownie Bites recipe (credit:New Media Publishing)
アフォガート アマレットとアマレッティ・クッキーズ (18 of20)
An affogato is a beverage of espresso topped with ice cream, but this version takes it into complete dessert territory by making it into a sundae. The dessert is topped with Amaretto liqueur, amaretti cookies and shaved chocolate.\n\nUse instant espresso powder.\n\nGet the Affogato with Amaretto and Amaretti Cookies recipe (credit:Aimee Herring)
ミニ・モルテン・チョコレートケーキ モカソースのせ(19 of20)
The famous molten chocolate cake is really just a mini under-baked cake with an oozy center. Instant espresso powder adds an oomph that elevates the chocolate flavor. Reserve a bit of the cake batter and mix with hot water to use as a finishing sauce.\n\nUse instant espresso powder.\n\nGet the Recipe for Mini Molten Chocolate Cakes with Mocha Sauce (credit:EatingWell)
スモア・カップケーキ(20 of20)
These playful cupcakes truly capture the flavor of s\'mores with a graham cracker crust, chocolate cake and billowy, marshmallowy frosting. To give the cupcakes an authentic s\'mores appearance and flavor, broil them briefly to brown the tops.\n\nUse brewed coffee.\n\nGet the S\'Mores Cupcakes recipe (credit:Leigh Beisch)