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'<img alt="" src="/uploads/allimg/180313/3-1P3131H454107.jpg" style="width: 800px; height: 533px;" /><br />
<h2 style="padding: 0px 0px 0px 28px; margin: 0px 0px 0.8em; outline: 0px; zoom: 1; font-size: 19px; font-weight: normal; color: rgb(51, 51, 51); box-sizing: border-box; border-width: 0px 0px 2px; border-bottom-style: solid; border-bottom-color: rgb(80, 193, 233); font-variant-numeric: inherit; font-stretch: inherit; line-height: 30px; font-family: "ヒラギノ角ゴ Pro W3", "Hiragino Kaku Gothic Pro", メイリオ, Meiryo, "ＭＳ Ｐゴシック", sans-serif; vertical-align: baseline; position: relative; width: auto;">
<font style="padding: 0px; margin: 0px; outline: 0px; zoom: 1; box-sizing: border-box; vertical-align: inherit;">專業咖啡知識交流 更多咖啡豆資訊 請關注咖啡工房（微信公衆號cafe_style ）</font></h2>
<ul style="padding-right: 0px; padding-left: 0px; margin: 0px 0px 20px; outline: 0px; zoom: 1; box-sizing: border-box; border: 0px; font-variant-numeric: inherit; font-stretch: inherit; font-size: 14px; line-height: inherit; font-family: "ヒラギノ角ゴ Pro W3", "Hiragino Kaku Gothic Pro", メイリオ, Meiryo, "ＭＳ Ｐゴシック", sans-serif; vertical-align: baseline; list-style: none outside; color: rgb(0, 0, 0);">
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<a href="https://www.gafei.com/jingpinkafeixue/">精品咖啡學 下載_精品咖啡學 電子書</a></li>
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<div>
1. 誰人提出<a href="https://www.gafei.com/jingpinkafeixue/">精品咖啡</a>這概念？</div>
<div>
</div>
<div>
1974年，美國Knutsen Coffee的始創人Erna Knutsen女士於咖啡期刊《Tea & Coffee Trade Journal》提出<a href="https://www.gafei.com/jingpinkafeixue/">精品咖啡</a>的概念，當時指“於特定氣候下種植，有獨特風味的咖啡豆”，就是<a href="https://www.gafei.com/jingpinkafeixue/">精品咖啡</a>。</div>
<div>
</div>
<div>
2. 誰人推波助瀾？</div>
<div>
</div>
<div>
1982年，一班咖啡迷成立美國<a href="https://www.gafei.com/jingpinkafeixue/">精品咖啡</a>協會（Specialty Coffee Association of America），將此概念發揚光大，他們培養一班杯測師（Cupper），從飲家角度出發，試飲各地咖啡豆後再給予分數，以一百分爲滿分，八十分以上就是<a href="https://www.gafei.com/jingpinkafeixue/">精品咖啡</a>，因簡單易懂，最後成爲主流。往後，歐澳日臺等地亦成立自己的<a href="https://www.gafei.com/jingpinkafeixue/">精品咖啡</a>協會。</div>
<div>
</div>
<div>
3. 評定過程有什麼內容？</div>
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</div>
<div>
根據最傳統的Cupping方法，由認可Cupper測試。用中等烘焙度的咖啡豆磨粉，先聞咖啡幹香，再注入熱水聞溼香，最後撈起杯麪咖啡粉，啜飲後吐出，根據咖啡的純淨度（混濁就會低分）、甜度（有蜜糖或焦糖味，代表咖啡果實在採收時已成熟）、酸度（要明亮的果酸，不可是刺激的澀酸）、口感（稠密滑溜纔是上品）、風味（高分會有水果、花香甚至帶有煙燻味）、回甘（甜而悠長才會高分）、平衡（熱飲冷飲會否起變化）及總體感覺去評分。</div>
<div>
</div>
<div>
4. 誰人可以當Cupper？</div>
<div>
</div>
<div>
只要你跟從杯測準則，其實就已經是Cupper了。不過要成爲專業Cupper，就得經過考試。美國非牟利機構Coffee Quality Institute要求有意成爲Cupper的人，得通過三天包括生豆分級、烘焙分類、杯測技巧、感官技巧的密集考試，合格者才能獲得Cupper資格。</div>
<div>
</div>
<div>
5. 香港有認可的Cupper嗎？</div>
<div>
</div>
<div>
現時全世界約有一千二百名杯測師，香港有六人，大陸有四人，臺灣有八人。</div>
<div>
</div>
<div>
6. 這麼多精品咖啡，應該如何選擇？</div>
<div>
</div>
<div>
正因精品咖啡大熱，世界各地的咖啡農莊都以此作主打，良莠不齊，所以各地都有舉行咖啡豆比賽，選出精品中的精品，像危地馬拉超優質咖啡杯測大賽（Guatemalan Exceptional Cup）、巴拿馬首選咖啡杯測大賽（Best of Panama）及埃塞俄比亞金獎咖啡杯測大賽（Ethiopia Ecafe Gold）。</div>
<div>
</div>
<div>
其中權威性最高的，肯定是Cup of Excellence（CoE）。CoE起源自1999年的巴西，是協助咖啡農將咖啡豆評級定價，鼓勵第三世界莊園種植出色咖啡豆。現有多個南美洲國家及非洲國家參賽，每年評定一次，評選中，本國及他國的Cupper，於十天內，分兩階段測試近一百五十個莊園的咖啡豆，只要任何一名評審員於任何一階段有異議，咖啡豆馬上出局，精益求精。只有平均分在八十四分以上的莊園，方有資格稱爲CoE咖啡豆，然後由機構網上拍賣予全世界咖啡迷，價高者得，大部分收益都由咖啡農收取。</div>
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<a href="https://www.gafei.com/guowaikafeiguan2016111485702.html">精品咖啡學pdf電子版定義品鑑大全txt下載介紹</a></div>
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'is_post' => 1,
'mobile_domain' => '',
'tid' => 1,
'url' => '/list-kafeizhishi.html',
'total' => 11421,
'field' =>
array (
),
) |
| pageid |
1 |
| params |
array (
'catid' => '102',
) |
| parent |
array (
'id' => '102',
'pid' => '4',
'pids' => '0,4',
'name' => '精品咖啡學',
'dirname' => 'jingpinkafeixue',
'pdirname' => 'kafeizhishi/',
'child' => 1,
'childids' => '102,656',
'thumb' => '',
'show' => '1',
'setting' =>
array (
'edit' => 1,
'disabled' => 0,
'getchild' => 1,
'linkurl' => '',
'urlrule' => 3,
'seo' =>
array (
'list_title' => '精品咖啡學 下載_精品咖啡學 電子書_精品咖啡',
'list_keywords' => '精品咖啡學',
'list_description' => '精品咖啡學，半世紀以來，全球精品咖啡的三大波演化，包括第一波的“咖啡速食化”、第二波的“咖啡精品化”以及第三波的“咖啡美學化”，並記述美國“第三波”的三大美學咖啡館與“第二波”龍頭星巴克爾虞我詐的殊死戰。精品咖啡是一個專有名詞，有着嚴格的定義。不同產區的地理環境、氣候特徵和種植傳統所形成的“地域特色',
),
'template' =>
array (
'pagesize' => 20,
'mpagesize' => 20,
'page' => 'page.html',
'list' => 'list.html',
'category' => 'category.html',
'search' => 'search.html',
'show' => 'show.html',
),
'cat_field' => '',
'module_field' => '',
'html' => 0,
),
'displayorder' => '0',
'acount' => '1959',
'namerule' => '{typedir}/{Y}{M}{D}{aid}.html',
'namerule2' => '{typedir}/list_{tid}_{page}.html',
'mid' => 'article',
'pcatpost' => 1,
'topid' => '4',
'domain' => '',
'catids' =>
array (
0 => '102',
1 => '656',
),
'is_post' => 1,
'mobile_domain' => '',
'tid' => 1,
'url' => 'https://gafei.com/list-jingpinkafeixue.html',
'total' => 34,
'field' =>
array (
),
) |
| markid |
'module-article-102' |
| related |
array (
656 =>
array (
'id' => '656',
'pid' => '102',
'pids' => '0,4,102',
'name' => '咖啡杯測',
'dirname' => 'jingpinkafeixue',
'pdirname' => 'kafeizhishi/jingpinkafeixue/',
'child' => 0,
'childids' => 656,
'thumb' => '',
'show' => '1',
'setting' =>
array (
'edit' => 1,
'disabled' => 0,
'getchild' => 1,
'linkurl' => '',
'urlrule' => 3,
'seo' =>
array (
'list_title' => '[第{page}頁{join}]{catpname}{join}{modname}{join}{SITE_NAME}',
'list_keywords' => '',
'list_description' => '',
),
'template' =>
array (
'pagesize' => 20,
'mpagesize' => 20,
'page' => 'page.html',
'list' => 'list.html',
'category' => 'category.html',
'search' => 'search.html',
'show' => 'show.html',
),
'cat_field' => '',
'module_field' => '',
'html' => 0,
),
'displayorder' => '0',
'acount' => '34',
'namerule' => '{typedir}/{Y}{M}{D}{aid}.html',
'namerule2' => '{typedir}/list_{tid}_{page}.html',
'mid' => 'article',
'pcatpost' => 1,
'topid' => '4',
'domain' => '',
'catids' =>
array (
0 => '656',
),
'is_post' => 1,
'mobile_domain' => '',
'tid' => 1,
'url' => 'https://gafei.com/list-jingpinkafeixue.html',
'total' => 34,
'field' =>
array (
),
),
) |
| urlrule |
'/views-116234-[page].html' |
| fix_html_now_url |
'' |
| my_web_url |
'https://test.gafei.com/views-116234' |
| get |
array (
's' => 'article',
'c' => 'show',
'id' => '116234',
'm' => 'index',
) |
