4.1.4

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'辨別咖啡豆的好與壞'

''

'咖啡知識,辨別咖啡豆,咖啡豆百科'

'是否光澤佳、顏色均勻無色斑；聞其香味---是否芬芳濃郁；口試脆度---放入口中輕咬，是否清脆有聲，口感良好，最後再看看豆形是否飽滿有份量。因爲沒有好的咖啡豆/粉是無法衝調出香醇的咖啡。'

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'2014-07-04 12:46:37'

'2014-07-04 12:55:54'

'5272'

''

''

''

''

''

''

''

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NULL

'<p>
	<strong>　　外形的判斷：</strong></p>
<p>
	　　從其煎焙後咖啡豆的形狀即可知曉,當然不能有不良的咖啡豆混入,更要注意的是,正常的豆也會摻入優質的咖啡豆中而造成妨礙,一顆刁沖泡出美味咖啡的煎焙豆,首先必須是豆大肥美,而且均勻,其次是大小一致旦無色斑.這些是視覺判別的要點,如果細心看,應不難分辯出.</p>
<p>
	　　黑豆: 發酵豆,已腐敗,發黑的咖啡豆.因爲是黑色,一眼即可與正常的咖啡豆區分出來.</p>
<p>
	　　發酵豆：採收前掉落土中發的咖啡豆.發酸的異味,會對咖啡的美味造成莫大的影響.</p>
<p>
	　　死豆：又稱未熟豆,或受氣侯等因素的影響,發育不健全,煎焙後會產生煎斑,使咖啡有股青澀味.</p>
<p>
	　　殘缺豆: 可能是作業時卡到,或是搬運中處理不慎,造成咖啡豆的殘缺.</p>
<p>
	　　蛀蟲豆: 受蟲侵蝕的咖啡豆</p>
<p>
	<strong>　　在卒取時侯的判斷：</strong></p>
<p>
	　　沖泡美味咖啡最簡單的方法就是嘆濾紙過濾卒取。而在沖泡卒取時，也有判別咖啡是否美味的方法，即在熱水中入時，粉未是否膨鬆地脹起，充分烘烤抽出水分後的咖啡在沖泡時，會有漂亮細緻的泡沫膨鬆地脹起。</p>
<p>
	<strong>　　研磨時的判斷：</strong></p>
<p>
	　　充分地烘烤抽出水分後的咖啡可,纔可沖泡出美味的咖啡,這種咖啡豆在研磨時即可判斷得知.良質的咖啡豆在研磨時會輕輕地發出沙拉沙拉的聲音,將手輕輕地搖的,咖啡的原始味即四溢.劣質的咖啡豆則會有喀吱喀吱的聲音.研磨時有種卡住的感覺.</p>
<p>
	<strong>　　在卒取後的判斷：</strong></p>
<p>
	　　咖啡雖然會因爲煎焙程度與卒取方法不同使濃度有所改變，但美味咖啡的特點是在同樣條件下衝泡卒取出的咖啡液是清澄的。下面的圖透過卒取液能清楚地看見勺匙，而石圖的則是幾乎看不見。單單一杯得難分辯，但如果比較後，咖啡是否美味即可一目瞭然,一杯味美的咖啡,即使是三十分鐘過後,依然是色澤清澄,而且味道也不會改變.</p>
<p>
	<strong>　　從咖啡的口味與香味判斷：</strong></p>
<p>
	　　美味咖啡的酸味像柑桔類水果般的清爽,沒有強烈的酸味.苦味是柔和的苦味.沒有像煙味或焦味般的苦味.</p>
'

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'1404449197'

'1404449754'

'辨別咖啡豆的好與壞_咖啡豆_咖啡知識_中國咖啡網'

'咖啡知識,辨別咖啡豆,咖啡豆百科'

'是否光澤佳、顏色均勻無色斑；聞其香味---是否芬芳濃郁；口試脆度---放入口中輕咬，是否清脆有聲，口感良好，最後再看看豆形是否飽滿有份量。因爲沒有好的咖啡豆/粉是無法衝調出香醇的咖啡。'

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