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'咖啡生豆處理法分類、不同處理法的咖啡區別大不大？'

'/uploads/allimg/190226/19-1Z22610230RL-lp.jpg'

'咖啡,生豆,處理,分類,不同,區別,不大,資訊,關注,咖啡,'

'資訊 請關注咖啡工房（微信公衆號cafe_style ） 咖啡果成熟從樹上被採摘下來後，會處理成乾燥的咖啡生豆，所以按照處理咖啡果的方法分的話基本上有三種 乾燥法/日曬法/自然處理法 （Dry process----natural method） 溼處理法/水洗法 （Wet process----washe'

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''

'2019-02-26 10:22:44'

'2019-02-26 10:35:30'

'129537'

''

''

''

''

''

''

''

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''

''

''

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NULL

'<img alt="" src="/uploads/allimg/190226/19-1Z22610230RL.jpg" style="width: 768px; height: 512px;" /><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); position: relative; width: auto; 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; font-stretch: inherit;">
	<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;">資訊 請關注咖啡工房（微信公衆號cafe_style ）</font></span></h2>
<div style="padding: 0px; margin: 0px; outline: 0px; zoom: 1; color: rgb(51, 51, 51); font-family: 微軟雅黑, 黑體, Arial; line-height: 22px;">
	<div style="padding: 0px; margin: 0px; outline: 0px; zoom: 1;">
		<div style="padding: 0px; margin: 0px; outline: 0px; zoom: 1;">
			<div style="padding: 0px; margin: 0px; outline: 0px; zoom: 1;">
				<div style="padding: 0px; margin: 0px; outline: 0px; zoom: 1;">
					<div>
						　　咖啡果成熟從樹上被採摘下來後，會處理成乾燥的咖啡生豆，所以按照處理咖啡果的方法分的話基本上有三種</div>
					<div>
						&nbsp;</div>
					<div>
						　　&mdash;&mdash;乾燥法/日曬法/自然處理法 （Dry process----natural method）</div>
					<div>
						&nbsp;</div>
					<div>
						　　&mdash;&mdash;溼處理法/水洗法 （Wet process----washed coffee）</div>
					<div>
						&nbsp;</div>
					<div>
						　　&mdash;&mdash;蜜處理法（Honey process）</div>
					<div>
						&nbsp;</div>
					<div>
						　　日曬法：日曬法曬曬曬，曬出濃烈酒香</div>
					<div>
						&nbsp;</div>
					<div>
						　　這是咖啡最原始，最淳樸，最悠久的處理法，據相關文獻記載，早在西元11世紀1000多年前阿拉伯人就開始用日曬法處理咖啡的果實</div>
					<div>
						&nbsp;</div>
					<div>
						　　處理過程：先將咖啡豆倒入大水槽中，發育不完全的劣質豆就會浮在水面上，把沉在水底的成熟飽滿的果實撈起，平鋪暴曬，時常翻動，揀出瑕疵。當咖啡豆內的含水量降到了10%&mdash;14%時，就可以用脫殼機把果皮果膠打掉，整個日曬法就算完成了。</div>
					<div>
						&nbsp;</div>
					<div>
						　　缺點：日曬法完全是靠天氣喫飯的，咖啡果實的乾燥度較難控制。如果曬場不乾淨，很容易混進雜質。在日曬過程中，咖啡果實的果肉也並未被去除，所以常常會出現發黴、腐壞的情況。因此在很多人觀念中，日曬出來的咖啡豆質量可控性差，級別不會太高。</div>
					<div>
						&nbsp;</div>
					<div>
						　　優點：日曬法除了第一步需要用水過濾掉劣質豆外，其他步驟都不在需要任何的水，還可以反覆使用，在水資源並不豐富的地區，這方法簡直棒呆啦&mdash;&mdash;</div>
					<div>
						&nbsp;</div>
					<div>
						　　也由於日曬豆子具有無可替代的特殊風味，一些優秀農莊們開始認真對待日曬豆，比如將其架到架子上曬以防污染，精細挑選，於是今天我們能看到很多優質的日曬咖啡豆了。</div>
					<div>
						&nbsp;</div>
					<div>
						　　風味：雖然日曬豆品相不均勻，顏色差別大，但由於咖啡豆是在果實內部自然成熟，不被外界環境干擾，因此日曬的咖啡豆風味更佳濃烈，有酒香般的發酵味且帶有甜味。</div>
					<div>
						&nbsp;</div>
					<div>
						　　水洗法：洗出乾淨酸味</div>
					<div>
						&nbsp;</div>
					<div>
						　　由於日曬法的缺點，18世紀中期，荷蘭人發明水洗法處理，得到了廣泛的青睞。與日曬法最大的不同就是，它是利用發酵去除外皮。</div>
					<div>
						&nbsp;</div>
					<div>
						　　處理過程：如同日曬法第一個步驟一樣，先去除劣質豆，然後用pulping machine（果肉刨除機）將咖啡果實的果皮果肉打掉，扔進水槽裏發酵16-36小時，發酵菌把果膠溶解掉。爲了去除發酵菌與雜質的殘留，這時會再清洗一遍咖啡豆，然後用機器將咖啡果實烘乾，讓水分含量降到10%&mdash;&mdash;14%。最後利用脫殼機去除包裹在咖啡豆上的銀皮等即可完成啦。</div>
					<div>
						&nbsp;</div>
					<div>
						　　缺點：水洗法顧名思義，大多需要用到水，而在一些缺乏水資源的國家這個處理法就不太能被採用。水洗法的過程也相對繁瑣，成本也比日曬法高很多。</div>
					<div>
						&nbsp;</div>
					<div>
						　　優點：它經過層層篩選與清洗，品相與口味會更加乾淨而均一。也由於一開始就去除掉了果肉，所以就不必像日曬法一樣擔心發黴的問題。</div>
					<div>
						&nbsp;</div>
					<div>
						　　風味：半水洗法影響質量的變量最少，咖啡酸味比水洗豆低一些，比日曬酸味高一些；甜味比蜜處理低一些，但乾淨度卻比蜜處理好一點，風味介於蜜處理與水洗之間。</div>
					<div>
						&nbsp;</div>
					<div>
						　　半水洗法：果皮果膠全打掉</div>
					<div>
						&nbsp;</div>
					<div>
						　　由於水洗法需要的水量過多，因此半水洗法就橫空出世了。它是日曬法和水洗法的混合型，也是二者的折中性。</div>
					<div>
						&nbsp;</div>
					<div>
						　　水洗豆因爲在發酵池裏發酵出酸性物質，所以咖啡豆通常帶有明亮乾淨的酸性。</div>
					<div>
						&nbsp;</div>
					<div>
						　　處理過程：首先它和上面兩個處理法一樣，先去除劣質豆；然後將咖啡果實倒入pulping machine（果肉刨除機），去除果皮和果肉。</div>
					<div>
						&nbsp;</div>
					<div>
						　　爲了減少水的消耗，半水洗法是利用demucilager（果膠刮除機）來去除果膠，最後把咖啡果實烘乾或者拿到戶外暴曬。</div>
					<div>
						&nbsp;</div>
					<div>
						　　將咖啡果實含水量降到10%&mdash;&mdash;14%，然後利用脫殼機去除黏在咖啡豆上的銀皮等。</div>
					<div>
						&nbsp;</div>
					<div>
						　　缺點：雖然它是水洗法和日曬法的混合，但是它的過程和水洗法一樣繁瑣。</div>
					<div>
						&nbsp;</div>
					<div>
						　　優點：擁有了水洗法的乾淨，也不需要耗費大量的水。</div>
					<div>
						&nbsp;</div>
					<div>
						　　風味：半水洗法影響質量的變量最少，咖啡酸味比水洗豆低一些，比日曬酸味高一些；甜味比蜜處理低一些，但乾淨度卻比蜜處理好一點，風味介於蜜處理與水洗之間。</div>
				</div>
			</div>
		</div>
	</div>
</div>
<br />
'

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'1551147764'

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'咖啡生豆處理法分類、不同處理法的咖啡區別大不大？_咖啡處理法_咖啡知識_中國咖啡網'

'咖啡,生豆,處理,分類,不同,區別,不大,資訊,關注,咖啡'

'資訊 請關注咖啡工房（微信公衆號cafe_style ） 咖啡果成熟從樹上被採摘下來後，會處理成乾燥的咖啡生豆，所以按照處理咖啡果的方法分的話基本上有三種 乾燥法/日曬法/自然處理法 （Dry process----natural method） 溼處理法/水洗法 （Wet process----washe'

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