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'129615' |
| catid |
'101' |
| title |
'水洗日曬處理咖啡豆區別講解 水洗日曬咖啡豆味道有什麼差別特點' |
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'水洗,日曬,咖啡豆,區別,詳細,講解,味道,什麼,差別,專業' |
| 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 ） 平時喝咖啡的時候看看商家標籤上總是會寫著什麼 日曬、水洗 、蜜處理之類的處理法，日曬、水洗還比較容易理解，可是什麼蜜處理、溼刨法的，真的是完全搞不懂是什麼鬼，所以小編今' |
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'2021-03-24 15:09:07' |
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'<div>
<div style="text-align: center;">
<span style="font-size:14px;"><span style="font-family:arial,helvetica,sans-serif;"><img alt="" src="/uploads/allimg/210206/18-210206144154453.jpg" style="width: 500px; height: 333px;" /></span></span><br />
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<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; text-align: center;">
<strong><span style="font-size:16px;"><span style="font-family:arial,helvetica,sans-serif;"><span style="padding: 0px; margin: 0px; outline: 0px; zoom: 1;"><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></span></span></strong></h2>
</div>
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<span style="font-size:14px;"><span style="font-family:arial,helvetica,sans-serif;"> 咖啡是特別的，因爲它是一種不以果肉爲主要輸出的水果；咖啡是迷人的，因爲它能通過烘焙展現出非常芬芳的水果香氣、花果香氣，酸甜如果汁一樣的感受。這就是咖啡的魅力，不同的處理法又有不同的區別，前街願意和你分享這些！</span></span></div>
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<span style="font-size:14px;"><span style="font-family:arial,helvetica,sans-serif;"> </span></span></div>
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<span style="font-size:14px;"><span style="font-family:arial,helvetica,sans-serif;"> 平時喝咖啡的時候看看商家標籤上總是會寫着什麼日曬、水洗、蜜處理之類的處理法，日曬、水洗還比較容易理解，可是什麼蜜處理、溼刨法的，真的是完全搞不懂是什麼鬼，所以小編今天就想來跟大家聊一下，常見的咖啡處理法都有些什麼呢？但因爲內容比較多所以小編決定今天先聊一下日曬跟水洗。</span></span></div>
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<span style="font-size:14px;"><span style="font-family:arial,helvetica,sans-serif;"> </span></span></div>
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<span style="font-size:14px;"><span style="font-family:arial,helvetica,sans-serif;"> 其實我們喝的咖啡豆並不是一長出來就是一顆咖啡豆的，而是一個圓圓的水果的感覺。咖啡豆並非生來就是黑褐色的豆狀。咖啡果是形似紅棗的果實，每個果實裏內有2顆咖啡豆，將咖啡果、咖啡豆經過處理後，纔會是我們平常看見的樣子。咖啡的製作包含了採收、處理、去皮、挑豆、烘焙、儲存、研磨、沖泡等過程，其中“處理”這個步驟，就是影響咖啡風味的初步關鍵之一。</span></span></div>
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<span style="font-size:14px;"><span style="font-family:arial,helvetica,sans-serif;"> </span></span></div>
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<span style="font-size:14px;"><span style="font-family:arial,helvetica,sans-serif;"> 咖啡豆處理的方法有非常多種，處理方式會影響到咖啡的香調，以下說明常見的日曬法、水洗法2種方式：</span></span><br />
</div>
<div style="text-align: center;">
<span style="font-size:14px;"><span style="font-family:arial,helvetica,sans-serif;"><img alt="" src="/uploads/allimg/210206/18-2102061443154D.jpg" style="width: 500px; height: 500px;" /></span></span></div>
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<span style="font-size:14px;"><span style="font-family:arial,helvetica,sans-serif;"> </span></span></div>
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<span style="font-size:14px;"><span style="font-family:arial,helvetica,sans-serif;"> 1、日曬法：咖啡果摘下後，挑除未成熟的果實與雜葉，直接將咖啡果曝曬陽光2——3周，曬乾後去除外殼，由於果膠仍附着在外面，所以會帶有果膠味道。日曬法的發酵程度會依乾燥環境的溫溼度條件而有差異。林哲豪表示，巴西南米納斯產區屬熱帶乾草原氣候區，日曬旺盛，發酵程度較低，風味較爲堅果調性；而拉丁美洲則否，多數製程發酵程度甚高，充滿果香、酒香。此外，使用機械乾燥的全果乾燥亦稱之爲日曬。</span></span></div>
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<span style="font-size:14px;"><span style="font-family:arial,helvetica,sans-serif;"> </span></span></div>
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<span style="font-size:14px;"><span style="font-family:arial,helvetica,sans-serif;"> 日曬處理法大多使用非洲式高架棚，高架棚可以有效阻隔地上的水氣以及泥土，並增加空氣對流性。日曬過程中也會嚴格控溫，不讓高溫造成過度發酵的問題。日曬法整個處理的過程通常時間要20天以上，讓菌種與咖啡櫻桃果肉逐步的發酵，所以風味比較甜，也多帶有豐富的熱帶水果風味。</span></span></div>
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<div style="text-align: center;">
<img alt="" src="/uploads/allimg/210206/18-21020614435J59.jpg" style="width: 500px; height: 333px;" /><br />
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<span style="font-size:14px;"><span style="font-family:arial,helvetica,sans-serif;"> 2、水洗法：重點在於咖啡果實脫皮後發酵，發酵後用水洗去果膠質。所用的處理方式之一，是咖啡果摘下後，挑除未成熟的果實與雜葉，將果實的外皮去除，挑出豆子，然後水洗、浸泡豆子，使豆子開始發酵，讓微生物與酵素分解豆子的成分，整個發酵時間大約只有 24-30個小時，產生酸味等風味。水洗法也可以是採乾式發酵的方式，不浸泡，發酵後再用水洗去果膠質。發酵完後的豆子，再以日曬或烘乾避免咖啡豆發黴。正確<a href="https://www.gafei.com/kafeizhuangyuan/2016052458692.html">水洗咖啡豆</a>通常味道較爲溫和，視環境與發酵情況的不同，可能也會有酒香的風味。</span></span></div>
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<span style="font-size:14px;"><span style="font-family:arial,helvetica,sans-serif;"> </span></span></div>
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<span style="font-size:14px;"><span style="font-family:arial,helvetica,sans-serif;"> <a href="https://m.gafei.com/views-124939">咖啡豆水洗</a>處理完後，先挑出瑕疵豆，留下完好的咖啡豆，再經過不同程度的烘焙，最終就能夠有千變萬化的風味與口感。咖啡從生產到沖泡完成之間，每個步驟的細微差異，都會影響到咖啡的品質與風味，這也是爲什麼咖啡的世界如此博大精深、令人着迷。</span></span></div>
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<span style="font-size:14px;"><span style="font-family:arial,helvetica,sans-serif;"> </span></span></div>
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<span style="font-size:14px;"><span style="font-family:arial,helvetica,sans-serif;"> 以耶加雪菲爲例，耶加雪菲<a href="https://m.gafei.com/views-39673">咖啡豆水洗</a>和日曬在味道上有什麼差別？簡單的來說，水洗是一個產區的基本風味，而日曬咖啡則是在水洗的基礎上增加了更多的香氣。</span></span><br />
</div>
<div style="text-align: center;">
<span style="font-size:14px;"><span style="font-family:arial,helvetica,sans-serif;"><img alt="" src="/uploads/allimg/210206/18-21020614441K06.jpg" style="width: 500px; height: 500px;" /></span></span></div>
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<span style="font-size:14px;"><span style="font-family:arial,helvetica,sans-serif;"> </span></span></div>
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<span style="font-size:14px;"><span style="font-family:arial,helvetica,sans-serif;"> 耶加雪菲<a href="https://m.gafei.com/views-87552">咖啡豆水洗</a>和日曬杯測手記：</span></span></div>
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<span style="font-size:14px;"><span style="font-family:arial,helvetica,sans-serif;"> </span></span></div>
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<span style="font-size:14px;"><span style="font-family:arial,helvetica,sans-serif;"> 幹香的區別：</span></span></div>
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<span style="font-size:14px;"><span style="font-family:arial,helvetica,sans-serif;"> </span></span></div>
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<span style="font-size:14px;"><span style="font-family:arial,helvetica,sans-serif;"> 日曬耶加雪菲：淡發酵酒香，香料香</span></span></div>
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<span style="font-size:14px;"><span style="font-family:arial,helvetica,sans-serif;"> </span></span></div>
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<span style="font-size:14px;"><span style="font-family:arial,helvetica,sans-serif;"> 水洗耶加雪菲：茉莉花香，檸檬或萊姆酸香</span></span></div>
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<span style="font-size:14px;"><span style="font-family:arial,helvetica,sans-serif;"> </span></span></div>
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<span style="font-size:14px;"><span style="font-family:arial,helvetica,sans-serif;"> 【按照8克粉對150毫升93度的熱水的比例在杯子中，讓咖啡浸泡3-4分鐘，直至形成咖啡渣殼】</span></span></div>
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<span style="font-size:14px;"><span style="font-family:arial,helvetica,sans-serif;"> </span></span></div>
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<span style="font-size:14px;"><span style="font-family:arial,helvetica,sans-serif;"> 口感的區別：</span></span></div>
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<span style="font-size:14px;"><span style="font-family:arial,helvetica,sans-serif;"> </span></span></div>
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<span style="font-size:14px;"><span style="font-family:arial,helvetica,sans-serif;"> 日曬耶加雪菲：日曬有點複雜，淡發酵酒香，焦苦味會更重一些，口感會濃郁很多，蜜糖甜、可可韻帶些許香料，body厚實且餘韻持久。</span></span></div>
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<span style="font-size:14px;"><span style="font-family:arial,helvetica,sans-serif;"> </span></span></div>
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<span style="font-size:14px;"><span style="font-family:arial,helvetica,sans-serif;"> 水洗耶加雪菲：水洗處理的酸度會更明亮，就像檸檬酸，口感更清香些，柑橘香較明顯，後段有些紅茶茶感。</span></span></div>
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<span style="font-size:14px;"><span style="font-family:arial,helvetica,sans-serif;"> </span></span></div>
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<span style="font-size:14px;"><span style="font-family:arial,helvetica,sans-serif;"> 相同：兩者都會有果酸味，類似檸檬柑橘這一類水果。</span></span><br />
</div>
<div style="text-align: center;">
<span style="font-size:14px;"><span style="font-family:arial,helvetica,sans-serif;"><img alt="" src="/uploads/allimg/210206/18-210206144450549.jpg" style="width: 500px; height: 334px;" /> </span></span><br />
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<span style="font-size:14px;"><span style="font-family:arial,helvetica,sans-serif;"> 【手衝數據】</span></span></div>
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<span style="font-size:14px;"><span style="font-family:arial,helvetica,sans-serif;"> </span></span></div>
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<span style="font-size:14px;"><span style="font-family:arial,helvetica,sans-serif;"> 【日曬耶加雪菲】：建議用15克粉89度水溫，小富士研磨度4，V60濾杯，水粉比例1:15，第一次注水30g，燜蒸25s，第二次注水104克水量斷水，第二次注水至230g水量，尾段的水不要，萃取時間2：12s左右；</span></span></div>
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<span style="font-size:14px;"><span style="font-family:arial,helvetica,sans-serif;"> </span></span></div>
<div>
<span style="font-size:14px;"><span style="font-family:arial,helvetica,sans-serif;"> 【水洗耶加雪菲】：建議用15克粉92度水溫，水粉比例1:15，V60濾杯，水粉比例1:15，第一次注水30g，燜蒸28s-30s，第二次注水110克水量斷水，第二次注水至230g水量，尾段的水不要，萃取時間2：15s左右；</span></span></div>
<div>
<span style="font-size:14px;"><span style="font-family:arial,helvetica,sans-serif;"> </span></span></div>
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<span style="font-size:14px;"><span style="font-family:arial,helvetica,sans-serif;"> 這樣手衝可以感受耶加雪菲恰似花朵促動味蕾與鼻腔嗅覺細胞的舒暢感。</span></span></div>
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<span style="font-size:14px;"><span style="font-family:arial,helvetica,sans-serif;"> </span></span></div>
<div style="text-align: center;">
<span style="font-size:14px;"><span style="font-family:arial,helvetica,sans-serif;"><img alt="" src="/uploads/allimg/210206/18-210206144529239.jpg" style="width: 500px; height: 333px;" /></span></span></div>
<div style="text-align: center;">
</div>
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<span style="font-size:14px;"><span style="font-family:arial,helvetica,sans-serif;"> 世界上每個咖啡產區都有自己獨特的氣候和生產文化，而咖啡的品質取決於咖啡使用什麼處理法，如果是日曬法，就是直接進行日照。然而如果是水洗，處理過程則很不同。那些“去皮”的咖啡會直接進行蜜處理的日曬程序，而水洗處理的咖啡則會進入發酵槽，以便去除殘餘的果膠層與物質，仔細監測可確保咖啡豆的發酵程度得到控制和一致的結果。這也是爲什麼精品的咖啡豆大多采用水洗處理法的原因。</span></span><br />
</div>
<div style="text-align: center;">
<strong><span style="font-size:16px;"><span style="font-family:arial,helvetica,sans-serif;">更多精品咖啡豆請加私人微信前街咖啡，微信號：kaixinguoguo0925</span></span></strong><br />
</div>
' |
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'水洗日曬處理咖啡豆區別講解 水洗日曬咖啡豆味道有什麼差別特點_咖啡處理法_咖啡知識_中國咖啡網' |
| meta_keywords |
'水洗,日曬,咖啡豆,區別,詳細,講解,味道,什麼,差別,專業' |
| meta_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 ） 平時喝咖啡的時候看看商家標籤上總是會寫著什麼 日曬、水洗 、蜜處理之類的處理法，日曬、水洗還比較容易理解，可是什麼蜜處理、溼刨法的，真的是完全搞不懂是什麼鬼，所以小編今' |
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| markid |
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| urlrule |
'/views-129615-[page].html' |
| fix_html_now_url |
'' |
| my_web_url |
'https://makecoffee.gafei.com/views-129615' |
| get |
array (
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'c' => 'show',
'id' => '129615',
'm' => 'index',
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