4.1.4

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'咖啡果的處理方式'

'/uploads/allimg/140618/3-14061Q605342R-lp.jpg'

'咖啡知識,咖啡果,咖啡處理,咖啡百科'

' 不同國家、不同地區生產的咖啡果採收時間均不相同，通常在花厚約7~8個月等咖啡果成熟呈鮮紅色，稱爲「咖啡櫻桃」(coffee cherries)時進行採收，而處理的定義是指脫去咖啡櫻桃的外果皮、除果肉、內果皮、銀皮…等5個部份，最後取得咖啡豆的方式。'

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'2014-06-18 16:03:56'

'2014-06-18 16:05:38'

'4103'

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NULL

'<p>
	　　不同國家、不同地區生產的咖啡果採收時間均不相同，通常在花厚約7~8個月等咖啡果成熟呈鮮紅色，稱爲「咖啡櫻桃」(coffee cherries)時進行採收，而處理的定義是指脫去咖啡櫻桃的外果皮、除果肉、內果皮、銀皮&hellip;等5個部份，最後取得咖啡豆的方式。一般而言，咖啡櫻桃處理成咖啡生豆的方式有五種，分別爲：水洗處理法(Wet/Washed Process)、日曬處理法(Dry/Natural/Unwashed Process)、半日曬處理法(Pulped Nattural )、半水洗處理法(Semi-washed)、蜜處理法(Honey Process/Miel Process)，以下耳熟能詳的三種方式：</p>
<p style="text-align: center;">
	<img alt="" src="/uploads/allimg/140618/3-14061Q605342R.jpg" style="width: 399px; height: 275px;" /></p>
<p>
	<strong>　　1.水洗法(Wet process/Washed method)：</strong></p>
<p>
	　　水洗豆約佔全部咖啡總量的70%，西元18世紀由荷蘭人發明的技術，適合多雨地區，水洗法處理的咖啡味道明亮乾淨、酸味較強、稠度較弱、雜質較少。</p>
<p>
	　　先在咖啡櫻桃中加大量的水，衝去浮在水面上未成譨的果實與雜質，進行選豆，再以脫肉機脫去果皮果肉。接着放入發酵槽發酵18~36小時，使發酵菌溶掉咖啡櫻桃表面的果膠，清水清洗後，曬乾1~3周再用機器乾燥，用脫殼機去除內果皮、脫殼、去種殼與銀膜，手續相當煩瑣。</p>
<p>
	　　水洗豆色澤呈偏藍綠色，豆相美觀，瓜地馬拉、哥倫比亞、藍山、柯納、肯亞、爪哇和巴拿馬咖啡均屬水洗豆。</p>
<p>
	<strong>　　2.半水洗法(Semi washed method)：</strong></p>
<p>
	　　半水洗法的咖啡風味介於日曬法與水洗法中間，此處理法盛行於印尼，曼特寧即多采半水洗法，巴西近年也開始使用半水洗法。</p>
<p>
	　　半水洗法與水洗法有些相似，先去除咖啡櫻桃漿果的外皮與部分果肉，再曬乾漿果，使漿果乾燥之後再潤溼，接着以特殊機器磨掉果肉、取出種子。</p>
<p>
	<strong>　　3.日曬法(Dry process/Natural method)：</strong></p>
<p>
	　　從飲用咖啡習慣的開始即一千多年前，阿拉伯人就以此法處理咖啡。日曬法的咖啡具柔和的酸味與均勻的苦味，稠度較濃。</p>
<p>
	　　其處理方式爲咖啡櫻桃採收後曬在曝曬場上3~4周，每天均勻翻動數次，是咖啡櫻桃均勻受熱，乾燥後咖啡果核與外皮會分開，再以脫殼機脫去果肉、果皮..等，進行篩選就完成了。</p>
<p>
	　　日曬法的豆子風味較佳，但外觀較容易有缺損，葉門摩卡、衣索匹亞哈拉、巴西、印尼蘇拉維西的咖啡豆多用此法處理。</p>
'

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'咖啡果的處理方式_咖啡豆_咖啡知識_中國咖啡網'

'咖啡知識,咖啡果,咖啡處理,咖啡百科'

'不同國家、不同地區生產的咖啡果採收時間均不相同，通常在花厚約7~8個月等咖啡果成熟呈鮮紅色，稱爲「咖啡櫻桃」(coffee cherries)時進行採收，而處理的定義是指脫去咖啡櫻桃的外果皮、除果肉、內果皮、銀皮…等5個部份，最後取得咖啡豆的方式。'

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