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'<div>
<img alt="" src="/uploads/allimg/190220/18-1Z220162520K9.jpg" /><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;">
<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>
</div>
<div>
<div>
<a href="https://www.gafei.com/kafeizhuangyuan/20171206112993.html">黃蜜</a>、紅蜜、黑蜜處理，差別在哪?</div>
<div>
</div>
<div>
</div>
<div>
當你要買蜜處理的咖啡時，你通常會有黃蜜、紅蜜、黑蜜這些選擇，可能你也聽過這些蜜處理法分別保留果膠層多少百分比，而這些究竟意味著什麼?</div>
<div>
</div>
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<div>
咖啡農會將咖啡分類，有些會保留較少的果膠層，這樣可以曝曬的較快，其他則會保留更多果膠層，而需要更長的曝曬時間。黃蜜(大約保留25%的果膠層)在曝曬時爲讓時間更快完成，必須要在最少遮蔽的環境(雲朵、遮蔭樹)進行，而獲得黃色的外觀。紅蜜(大約保留50%的果膠層)則會花費更長時間、需要一些遮蔽來曝曬。黑蜜(大約保留100%的果膠層)曝曬通常則要覆蓋，以便延長曝曬的時間。</div>
<div>
</div>
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</div>
<div>
蜂蜜加工處理 (Honey processed) 分四個層次，即白蜜(White Honey)、<a href="https://www.gafei.com/kafeizhuangyuan/20171206112993.html">黃蜜</a> ( Yellow Honey)、紅蜜 (Red Honey) 和黑蜜 (Black Honey)。顏色只是一種區分，不一致的顏色主要的差別是味道。值得一提的是，因爲調整咖啡豆不同的清洗程度與乾燥的時間，而開發了蜜處理的新技術，也讓咖啡處理的工法進入一個全新的里程碑。</div>
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</div>
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</div>
<div>
顧名思義，半水洗一定有用水清洗的步驟，只是不若完全水洗式地將羊皮紙上的黏膜清洗的徹底與乾淨。所謂半水洗，其實就是巴西傳統處理生豆的方法。</div>
<div>
</div>
<div>
</div>
<div>
<a href="https://www.gafei.com/kafeizhuangyuan/20171206112993.html">蜜處理</a>咖啡豆外殼顏色深淺，決定於附著於羊皮紙上黏液的多寡而定。白蜜的黏液因爲附著的比較少，所以較接近溼處理的咖啡豆。黃蜜的黏液幾乎被清洗了一半，所以顏色較淡。紅蜜則保留了比黃蜜較多的黏液，因爲它只是浸泡在乾淨的水槽中一個夜晚，再將外皮去掉，並沒有真的有清洗的手續。黑蜜卻是保全了全部的黏液不清洗，只是將咖啡漿果的外皮脫去。雖然沒有經過清水的清理，黑蜜還是隸屬歸類爲半水洗的處理方法。</div>
<div>
</div>
<div>
</div>
<div>
<a href="https://www.gafei.com/kafeizhuangyuan/20171206112993.html">黑密</a>的處理過程類似於幹處理，沒有清洗的動作，只不過幹處理的定義就是必須穿上衣服(不去果皮)，雖然黑密的處理過程也沒有親水，但是，她就是犯了規，她脫了，全露了！</div>
<div>
</div>
<div>
</div>
<div>
黃蜜咖啡的乾燥過程必須接收充足的陽光照曬，爲期約8天，直到淺黃顏色的咖啡豆成品含水量達到標準水平所需最快速的乾燥時間。紅蜜需要比黃蜜更長的時間乾燥，這過程通常選在雲層較厚的氣象中發展。在這種不完全曝曬在陽光中的乾燥法，經常得經歷12天左右才能完成乾燥。至於黑蜜，要將咖啡豆乾燥到外表呈暗紅色所花的時間最長，也是失敗率與困難度最高的。它不僅不能是全日曬之外，還須覆蓋有黑色塑料的篷布。乾燥過程還要非常謹慎的避免因黴菌滋長導致腐敗，產生了異味的情況發生。</div>
<div>
</div>
<div>
</div>
<div>
黑蜜的層次與風味是最複雜的，活潑、野性、味美且富於變化，不僅數量較少，而且價格昂貴。這類型的咖啡雖然製作的過程所花的時間最長，但它是最美味，也是最值得期待的！它經常透出甜紅色水果中草莓的香味，以及令人愉快的酸質與奶油般滑潤平衡的香氣。</div>
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<br />
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172 =>
array (
'id' => '172',
'pid' => '101',
'pids' => '0,4,101',
'name' => '咖啡豆蜜處理法',
'dirname' => 'kafeidouchulifa/kafeidoumichulifa',
'pdirname' => 'kafeizhishi/kafeidouchulifa/',
'child' => 0,
'childids' => 172,
'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' => '33',
'namerule' => '{typedir}/{Y}/{M}{D}/{aid}.html',
'namerule2' => '{typedir}/list_{tid}_{page}.html',
'mid' => 'article',
'pcatpost' => 1,
'topid' => '4',
'domain' => '',
'catids' =>
array (
0 => '172',
),
'is_post' => 1,
'mobile_domain' => '',
'tid' => 1,
'url' => 'https://gafei.com/list-kafeidouchulifa/kafeidoumichulifa.html',
'total' => 33,
'field' =>
array (
),
),
) |
| urlrule |
'/views-130035-[page].html' |
| fix_html_now_url |
'' |
| my_web_url |
'https://test.gafei.com/views-130035' |
| get |
array (
's' => 'article',
'c' => 'show',
'id' => '130035',
'm' => 'index',
) |
