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'<img alt="" src="/uploads/allimg/190218/14-1Z21Q63912G7.jpg" /><br />
<br />
<div>
<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-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;">
<span style="padding: 0px; margin: 0px; outline: 0px; zoom: 1; font-size: 16px;"><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></span></h2>
<ul style="padding-right: 0px; padding-left: 0px; margin: 0px 0px 20px; outline: 0px; zoom: 1; color: rgb(51, 51, 51); line-height: inherit; box-sizing: border-box; border: 0px; font-stretch: inherit; font-size: 14px; 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;">
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<div style="padding: 0px; margin: 0px; outline: 0px; zoom: 1;">
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<div>
<div>
所謂“<a href="https://www.gafei.com/kafeiwenhua/20171118112068.html">陳年豆</a>”，並不是隨意將咖啡豆陳放數年即可，若沒有依照特定的處理方式，豆子放久了一樣會腐壞，由新鮮的青綠色轉變成灰白及黃，完全失去風味，甚至發黴長蟲，便可能讓咖啡商心血白費，老豆成爲壞豆。</div>
<div>
</div>
<div>
陳年豆是咖啡歷史的意外結果，因荷蘭殖民時期，蘇門答臘是當時世界咖啡豆的主要產區之一，所生產的咖啡必須供應歐洲消費國龐大的需求，爲確保供應不虞，咖啡豆商將收成保留部分做儲藏，並且儲放了很長一段時間；豆商因擔心豆子發黴腐敗，造成血本無歸，因此在陳放期間做了幾個理所當然的動作，加上航海船運又費時甚久，結果造就了一種獨一無二的特殊風味，讓歐洲的咖啡老饕們趨之若鶩。</div>
<div>
</div>
<div>
咖啡在<a href="https://www.gafei.com/kafeiwenhua/20171118112068.html">陳年處理</a>上有兩點特殊要求：</div>
<div>
</div>
<div>
1.儲放在有溫溼度控制或通風的倉庫：</div>
<div>
</div>
<div>
陳年處理的豆子，應該儲存在原產地，並在有溫溼度控制或通風良好的倉庫中陳放。</div>
<div>
</div>
<div>
2.定期、不斷的翻動：</div>
<div>
</div>
<div>
必須經常的查看，並將一袋袋用麻布裝着的咖啡豆整袋翻動，目的在讓每一面都能均勻接觸空氣，並使咖啡豆的乾燥程度一致，也避免發黴腐敗。</div>
<div>
</div>
<div>
另一方面可別誤以爲陳年豆就是<a href="https://www.gafei.com/kafeiwenhua/20171118112068.html">老豆Older Bean</a>，其實這兩種大不相同；老豆通常是滯銷品，不僅無內果皮的保護，並且往往在碼頭倉庫中一待就是好幾年，這種狀況下怎會有好的味道呢。而陳年豆是需經過特殊的儲存過程與歲月的洗禮後，保有濃醇的咖啡香味，很耐人品味的。<a href="https://www.gafei.com/kafeiwenhua/20171118112068.html">陳年咖啡</a>較爲黏稠。陳年咖啡通常需要存放4~5年的時間；足見珍貴的程度，而陳年咖啡儲存不易又積壓成本，因此並不多見。在於各地區中；歐洲人比較偏好陳年咖啡，這應該是受到歷史的影響。在中南美洲開始種植咖啡之前，印尼與印度是主要咖啡的殖民地，爲了確保對宗主國的供給不虞，則需適量的儲藏，</div>
<div>
並且加上船運又費時甚久，因此形成陳年的效果。例如：蘇門答臘的陳年咖啡(陳年爪哇或陳年曼特寧)</div>
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' |
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