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'咖啡豆生豆處理法簡介——水洗法'

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'2014-06-24 14:49:00'

'2014-06-24 15:11:19'

'4400'

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''

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NULL

'<p>
	<strong>　　水洗法：</strong></p>
<p style="text-align: center;">
	<strong><img alt="" src="/uploads/allimg/140624/3-140624151116146.jpg" style="width: 350px; height: 320px;" /></strong></p>
<p>
	　　1， 選豆：</p>
<p>
	　　將採收的果實放在裝水的水槽裏，浸泡約24小時。這時成熟的果實會沉下去，而未熟和過熟的果實會浮上來，可加以剔除。</p>
<p>
	　　2，去除果肉：</p>
<p>
	　　使用機器將果皮與果肉除去，只剩下包着內果皮的咖啡豆。這時，豆子的外面還有一層黏膜，水洗的過程就是要洗淨這層黏膜。</p>
<p>
	　　3，發醇：</p>
<p>
	　　黏膜的附着力很強，並不容易去除，必須放在槽內約18-36小時，使其發醇，並分解黏膜。發酵的方法有兩種，即溼行發醇與乾式發醇，顧名思義，前者加水，後者不加水。發醇的過程中，種子和內部的果肉會產生特殊的變化，這是水洗法之中最影響咖啡風味的一個步驟。有些農場會添加熱水或醇素，以加快發醇的速度，這對質量會有負面的影響，並不受精選咖啡愛好者歡迎。</p>
<p>
	　　4，水洗：</p>
<p>
	　　使用水洗法的農場一定要建造水洗池，並能夠引進源源不絕的活水。處理時，是將完成發醇的豆子放入池內，來回推移，利用豆子的摩擦與流水的力量將咖啡豆洗到光滑潔淨。</p>
<p>
	　　5，乾燥:</p>
<p>
	　　經過水洗之後，這時，咖啡豆還包在內果皮裏，含水率達50%，必須加以乾燥，使含水率降到12%，否則他們將繼續發醇，變黴腐敗。較好的處理方法是使用陽光乾燥，雖然得費時1個-3個星期，不過，風味特佳，相當受到喜愛。另外，有些地方使用機器乾燥，大量縮短處理時間，使得風味不如陽光乾燥的咖啡。</p>
<p>
	　　6，脫殼：</p>
<p>
	　　完成乾燥的豆子便可以放在倉庫裏儲存，或者交給工廠進行脫殼，除去內果皮與銀膜。</p>
<p>
	　　7，挑選與分級：</p>
<p>
	　　與日曬發一樣，水洗咖啡都也有挑尋和分級的過程，用來剔除瑕疵豆，並確保較佳的質量，再交給出口商賣到世界各地。</p>
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