4.1.4

'13623'

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'如何判斷咖啡豆的好壞'

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'判斷咖啡豆,咖啡豆挑選'

'外形的判斷： 美味的咖啡,從其煎焙後咖啡豆的形狀即可知曉,當然不能有不良的咖啡豆混入,更要注意的是,正常的豆也會摻入優質的咖啡豆中而造成妨礙,一顆刁沖泡出美味咖啡的煎焙豆,首先必須是豆大肥美,而且均勻,其次是大小一致旦無色斑.這些是視覺判別的要點,如'

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'2014-09-19 11:05:49'

'2014-09-19 11:06:11'

'13577'

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'<p>
	外形的判斷：</p>
<p>
	美味的咖啡,從其煎焙後咖啡豆的形狀即可知曉,當然不能有不良的咖啡豆混入,更要注意的是,正常的豆也會摻入優質的咖啡豆中而造成妨礙,一顆刁沖泡出美味咖啡的煎焙豆,首先必須是豆大肥美,而且均勻,其次是大小一致旦無色斑.這些是視覺判別的要點,如果細心看,應不難分辯出.</p>
<p>
	發酵豆：採收前掉落土中發的咖啡豆.發酸的異味,會對咖啡的美味造成莫大的影響.</p>
<p>
	死豆：又稱未熟豆,或受氣侯等因素的影響,發育不健全,煎焙後會產生煎斑,使咖啡有股青澀味.</p>
<p>
	黑豆: 發酵豆,已腐敗,發黑的咖啡豆.因爲是黑色,一眼即可與正常的咖啡豆區分出來.</p>
<p>
	蛀蟲豆: 受蟲侵蝕的咖啡豆</p>
<p>
	殘缺豆: 可能是作業時卡到,或是搬運中處理不慎,造成咖啡豆的殘缺.會造成煎焙時有煎斑,且會產生苦味及澀味.</p>
<p>
	其他: 殘留薄皮的豆,發肓不良的豆,乾燥不完全產生酸味的豆,只有外殼的貝殼豆等等.</p>
<p>
	時間的判斷：</p>
<p>
	看包裝日期是否是最近的，一般咖啡豆的保質期爲一年，保鮮期不到一個月，所以最好能用一個月內烘培的咖啡豆，新鮮烘培的咖啡豆纔有最迷人的香氣和豐富的口感。</p>
<p>
	研磨時的判斷：</p>
<p>
	充分地烘烤抽出水分後的咖啡可,纔可沖泡出美味的咖啡,這種咖啡豆在研磨時即可判斷得知.良質的咖啡豆在研磨時會輕輕地發出沙拉沙拉的聲音,將手輕輕地搖的,咖啡的原始味即四溢.劣質的咖啡豆則會有喀吱喀吱的聲音.研磨時有種卡住的感覺.</p>
<p>
	在卒取時侯的判斷：</p>
<p>
	沖泡美味咖啡最簡單的方法就是嘆濾紙過濾卒取。而在沖泡卒取時，也有判別咖啡是否美味的方法，即在熱水中入時，粉未是否膨鬆地脹起，充分烘烤抽出水分後的咖啡在沖泡時，會有漂亮細緻的泡沫膨鬆地脹起。</p>
<p>
	在卒取後的判斷：</p>
<p>
	咖啡雖然會因爲煎焙程度與卒取方法不同使濃度有所改變，但美味咖啡的特點是在同樣條件下衝泡卒取出的咖啡液是清澄的。下面的圖透過卒取液能清楚地看見勺匙，而石圖的則是幾乎看不見。單單一杯得難分辯，但如果比較後，咖啡是否美味即可一目瞭然,一杯味美的咖啡,即使是三十分鐘過後,依然是色澤清澄,而且味道也不會改變.</p>
<p>
	從咖啡的口味與香味判斷：</p>
<p>
	美味咖啡的酸味像柑桔類水果般的清爽,沒有強烈的酸味.苦味是柔和的苦味.沒有像煙味或焦味般的苦味.</p>
<p>
	從生豆的品質來判斷：</p>
<p>
	之前討論了形狀,研磨階段,卒取時,卒取後,口味,香味各個階段,作爲判別咖啡美味與否的重點,但這都是針對完全烘烤過的咖啡豆而言。烘烤前的生豆呈綠色，一般通稱(Green)，如果生豆的品質不良，再怎麼下工夫煎焙也無法沖泡出美的咖啡.生豆通常是在採收後二個月由產地輸出，這種該年的作物稱爲New Crop。經過一年的稱爲Past Crop。而經過更長時間的則稱Old Crop.咖啡豆是農作物，新鮮度自然會影響其味道。新鮮的生豆，可享受其各個品種的鮮明特性及具有活力的風味。如以稻米爲例，如果長期放置，其原本的風味將隨水分的流失因而變淡。新鮮的生豆，呈現鮮綠的地分辯出。除了鮮度之外。不論何種品種，也應儘量選擇顆粒較大且無色斑的生豆。</p>
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'1411095949'

'1411095971'

'如何判斷咖啡豆的好壞_咖啡豆_咖啡知識_中國咖啡網'

'判斷咖啡豆,咖啡豆挑選'

'外形的判斷： 美味的咖啡,從其煎焙後咖啡豆的形狀即可知曉,當然不能有不良的咖啡豆混入,更要注意的是,正常的豆也會摻入優質的咖啡豆中而造成妨礙,一顆刁沖泡出美味咖啡的煎焙豆,首先必須是豆大肥美,而且均勻,其次是大小一致旦無色斑.這些是視覺判別的要點,如'

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