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'119130' |
catid |
'5' |
title |
'咖啡豆處理方式對咖啡豆怎麼磨成粉的影響 咖啡豆可以直接沖泡嗎' |
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'咖啡豆,處理,方式,怎麼,磨成粉,影響,可以,直接,沖泡,專' |
description |
'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 ) 要說咖啡生豆的處理法與 咖啡豆怎麼喫 之間的關係 首先我們要先談談咖啡如何而來 咖啡樹和普通的樹一樣 開花結果 長成咖啡果后里面的種子就叫咖啡豆 把咖啡果的果皮果肉和果膠去除' |
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author |
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'2018-06-16 20:14:32' |
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'2018-06-16 20:15:25' |
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'<img alt="" src="/uploads/allimg/180616/3-1P616201454102.jpg" style="width: 800px; height: 800px;" /><br />
<h2 style="padding: 0px 0px 0px 28px; margin: 0px 0px 0.8em; outline: 0px; zoom: 1; font-size: 19px; font-weight: normal; caret-color: rgb(51, 51, 51); 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>
<ul style="padding-right: 0px; padding-left: 0px; caret-color: rgb(0, 0, 0); color: rgb(0, 0, 0); margin: 0px 0px 20px; outline: 0px; zoom: 1; font-family: 微軟雅黑, 黑體, Arial; box-sizing: border-box; border: 0px; font-variant-numeric: inherit; font-stretch: inherit; font-size: 14px; line-height: inherit; vertical-align: baseline; list-style: none outside;">
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<div>
要說咖啡生豆的處理法與<a href="https://www.gafei.com/kafeidou/20180605118663.html" style="font-size: inherit; font-style: inherit; font-variant-caps: inherit;">咖啡豆怎麼喫</a>之間的關係</div>
<div>
</div>
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首先我們要先談談咖啡如何而來</div>
<div>
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咖啡樹和普通的樹一樣</div>
<div>
</div>
<div>
開花結果</div>
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</div>
<div>
長成咖啡果后里面的種子就叫咖啡豆</div>
<div>
</div>
<div>
把咖啡果的果皮果肉和果膠去除</div>
<div>
</div>
<div>
這個過程就叫生豆處理</div>
<div>
</div>
<div>
而咖啡生豆不同的處理方式</div>
<div>
</div>
<div>
很大的程度上決定咖啡的味道與品質</div>
<div>
</div>
<div>
今天我們就來嗦一嗦各大處理法的優缺點!</div>
<div>
</div>
<div>
日曬法</div>
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</div>
<div>
最原始最淳樸</div>
<div>
</div>
<div>
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>
</div>
<div>
處理過程</div>
<div>
</div>
<div>
咖啡果倒入水槽,根據浮力就可知道,很輕的劣質咖啡果浮在水面,飽滿的果實會沉入水底,這樣就可分離出好的咖啡豆。</div>
<div>
</div>
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平鋪暴曬,時常翻動,揀出瑕疵。</div>
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</div>
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當咖啡豆內的含水量降到了10%—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>
</div>
<div>
缺點</div>
<div>
</div>
<div>
日曬法完全是靠天喫飯的,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。此外,還非常容易在曬的過程中發黴。</div>
<div>
</div>
<div>
優點</div>
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</div>
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節水,只有第一道工序需要水。</div>
<div>
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日曬也會產生超級獨特的風味,或許就是大自然的味道吧。</div>
<div>
</div>
<div>
風味</div>
<div>
</div>
<div>
日曬的咖啡豆風味更加濃烈,有酒香般的發酵味且帶有甜味。</div>
<div>
</div>
<div>
水洗法洗洗洗,洗出乾淨酸味</div>
<div>
</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>
</div>
<div>
處理過程</div>
<div>
</div>
<div>
如同日曬法第一個步驟一樣,先去除劣質豆。</div>
<div>
</div>
<div>
然後用pulping machine(果肉刨除機)將咖啡果實的果皮果肉打掉。</div>
<div>
</div>
<div>
扔進水槽裏發酵16-36小時,發酵菌把果膠溶解掉。</div>
<div>
</div>
<div>
爲了去除發黴的咖啡豆,這時會再清洗一遍咖啡豆。</div>
<div>
</div>
<div>
用機器將咖啡果實烘乾,讓水分含量降到10%——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>
</div>
<div>
缺點</div>
<div>
</div>
<div>
浪費水,且過程更繁瑣,成本高。</div>
<div>
</div>
<div>
優點</div>
<div>
</div>
<div>
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>
</div>
<div>
風味</div>
<div>
</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>
</div>
<div>
半水洗法打打打,果皮果膠全打掉</div>
<div>
</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>
</div>
<div>
處理過程</div>
<div>
</div>
<div>
首先它和上面兩個處理法一樣,先去除劣質豆。</div>
<div>
</div>
<div>
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>
</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。</div>
<div>
</div>
<div>
最後把咖啡果實烘乾或者拿到戶外暴曬。</div>
<div>
</div>
<div>
將咖啡果實含水量降到10%——14%,然後利用脫殼機去除黏在咖啡豆上的銀皮等,即完成!</div>
<div>
</div>
<div>
缺點</div>
<div>
</div>
<div>
過程還是很多很繁瑣。</div>
<div>
</div>
<div>
優點</div>
<div>
</div>
<div>
擁有了水洗法的乾淨,也不需要耗費大量的水。</div>
<div>
</div>
<div>
風味</div>
<div>
</div>
<div>
半水洗法影響品質的變量最少,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>
蜜處理法蜜蜜蜜,果膠蜜出糖分</div>
<div>
</div>
<div>
播放GIF</div>
<div>
</div>
<div>
蜜處理法(西班牙文爲Miel Process)也稱之爲:半日曬法。是近年來最潮最有特色的處理方式,它與日曬法最主要的差異在於去除果肉是在日曬前還是後。</div>
<div>
</div>
<div>
處理過程</div>
<div>
</div>
<div>
第一步依然是去除劣質豆。</div>
<div>
</div>
<div>
然後通過pulping machine(果肉刨除機),去除果皮和果肉。</div>
<div>
</div>
<div>
再進行日曬,使得咖啡果的含水量降到10%——14%。</div>
<div>
</div>
<div>
最後利用脫殼機去除黏在咖啡豆上的銀皮等,即可。</div>
<div>
</div>
<div>
缺點</div>
<div>
</div>
<div>
這是最複雜的處理方式。</div>
<div>
</div>
<div>
優點</div>
<div>
</div>
<div>
不僅可解決發黴問題,還可節水。</div>
<div>
</div>
<div>
風味</div>
<div>
</div>
<div>
甜酸均衡,而且醇厚。</div>
<div>
</div>
<div>
動物體內發酵喫喫喫,拉出溫柔醇香</div>
<div>
</div>
<div>
大家還記得貓屎咖啡嗎?</div>
<div>
</div>
<div>
原理:利用動物消化道的乳酸菌與消化液,來除去果肉和依附豆莢表面的果膠,豆子隨糞便排出,清洗後便是一粒粒珍貴的體內發酵豆。動物體內發酵豆除了有麝香貓,還有鳳冠雉、猴子、大象等,但後幾種都沒形成規模,只有麝香貓一枝獨秀。</div>
<div>
</div>
<div>
播放GIF</div>
<div>
</div>
<div>
一開始是因爲:麝香貓晚上出沒,靠眼力和嗅覺,專挑最紅的咖啡果子喫,對半生不熟的生果子不感興趣,所以排泄的豆子都是熟的恰到好處的精品。這些糞便豆清洗後再烘培,已殺死所有細菌。最大是特色是風味溫柔,口感倍增,而其根本風味則取決於麝香貓所喫的咖啡品種。</div>
<div>
</div>
<div>
在紐約,一磅的麝香貓咖啡叫價五百美元,在香港喝一杯麝香貓則要價五十美元。後來人們發現了這個商機,開始大量的養殖麝香貓,不停的餵食咖啡豆,從而產出更多的貓屎咖啡來牟利。</div>
<div>
</div>
<div>
綜上所述,下表格可以感受下各處理法的對比:</div>
<div>
</div>
<div>
半水洗法<span class="Apple-tab-span" style="white-space:pre"> </span>少<span class="Apple-tab-span" style="white-space:pre"> </span>中<span class="Apple-tab-span" style="white-space:pre"> </span>酸甜均衡</div>
<div>
</div>
<div>
蜜處理法<span class="Apple-tab-span" style="white-space:pre"> </span>少<span class="Apple-tab-span" style="white-space:pre"> </span>中<span class="Apple-tab-span" style="white-space:pre"> </span>酸甜均衡甜度明顯</div>
<div>
</div>
<div style="padding: 0px; margin: 0px; outline: 0px; zoom: 1;">
<span style="font-size: inherit; font-style: inherit; font-variant-caps: inherit; background-color: transparent;">其實不同產區都會“因地制宜”,採用最合適的果實處理方式,一顆咖啡豆來到你的杯中,咖啡農不僅僅要考慮到成本,還有更多的是這顆咖啡果實適合什麼樣的處理法,讓其風味更加突出與美味。</span></div>
</div>
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'' |
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