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'專業咖啡師交流 請關注咖啡工房（微信公衆號cafe_style ） 今年轟動市場的網絡競標咖啡生豆活動中，90+公司的#227批次最後以每公斤US$5000元的高價寫下歷史紀錄。 這支咖啡是由從薩爾瓦多到90+巴拿馬莊園負責處理生豆後製的Jose Alfredo和2017年取得世界咖啡'

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''

'2017-11-10 20:09:40'

'2017-11-10 20:17:03'

'110804'

''

''

''

''

''

''

''

''

''

''

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NULL

'<span style="font-size:16px;"><img alt="" src="/uploads/allimg/171110/3-1G110201202927.jpg" style="width: 476px; height: 317px;" /></span><br />
<span style="color: rgb(62, 62, 62); font-family: 微軟雅黑, 黑體, Arial; font-size: 14px;">專業咖啡師交流 請關注咖啡工房（微信公衆號cafe_style ）</span><br />
<br />
<div>
	<span style="font-size:16px;">　　今年轟動市場的網絡競標咖啡生豆活動中，90+公司的#227批次最後以每公斤US$5000元的高價寫下歷史紀錄。</span></div>
<div>
	&nbsp;</div>
<div>
	<span style="font-size:16px;">　　這支咖啡是由從薩爾瓦多到90+巴拿馬莊園負責處理生豆後製的Jose Alfredo和2017年取得世界咖啡手衝冠軍的王策 Chad Wang聯手打造的。</span></div>
<div>
	&nbsp;</div>
<div>
	<span style="font-size:16px;">　　#227在90+的衆多咖啡品項中屬於高端的Maker&rsquo;s Serier，這個系列專屬於參加全球各地咖啡賽事的選手級品項。只要你有志於參賽，並且取得90+的認可，就可以前往產地，與產地處理師共同完成一支你所期望的咖啡品項。</span><br />
	&nbsp;</div>
<div>
	<span style="font-size:16px;"><img alt="" src="/uploads/allimg/171110/3-1G110201219625.jpg" style="width: 476px; height: 343px;" /></span><br />
	&nbsp;</div>
<div>
	<span style="font-size:16px;">　　在咖啡大叔專訪Chad Wang的報道中對於#227的描述是：&ldquo;人工採摘下完全成熟的鮮紅果實，篩除掉尺寸過小和水漂洗選後，接著就在密閉空間裏進行低氧發酵，同時發酵溫度也是被控制在較低的室溫之下，也就是邊吹冷氣邊製作咖啡。</span></div>
<div>
	&nbsp;</div>
<div>
	<span style="font-size:16px;">　　被浸泡在乾淨的清水裏，發酵時間大約 72 小時，接著進行日曬乾燥。平鋪在日曬牀上大約 1~2 層的厚度，歷經 21 天的陽光曝曬，始能完成截然不同的獨特風味！&rdquo;</span></div>
<div>
	&nbsp;</div>
<div>
	<span style="font-size:16px;">　　在上述這一段說明中所沒有的的隱句，是在這72小時發酵的過程中，環境裏所漫布的酵母究竟是天然捕捉的還是經由特定的篩選。其實，2017 90+全球網標批次裏，由Jose Alfredo操刀後製的品項就有五六款之多，試飲過的朋友們反映部份的品項擁有明顯的豆腐乳或是醬油般的風味特質，相信都是在後制的過程中引進了不同的發酵方式。</span><br />
	&nbsp;</div>
<div>
	<span style="font-size:16px;"><img alt="" src="/uploads/allimg/171110/3-1G110201232Z2.jpg" style="width: 626px; height: 211px;" /></span><br />
	&nbsp;</div>
<div>
	<span style="font-size:16px;">　　泛科學網站對於啤酒酵母有以下的描述：&ldquo;啤酒歷史從15世紀開始有了革命性的轉變，巴伐利亞地區的修道院開始採取低溫發酵，以便可以在冬天釀造啤酒。從此之後，拉格（Lager）與愛爾（Ale）的啤酒世界開始大不相同。例如，2008年拉格啤酒的全球銷售額達到2500億美金，而你在國內的便利商店幾乎找不到愛爾。</span><br />
	&nbsp;</div>
<div>
	<span style="font-size:16px;"><img alt="" src="/uploads/allimg/171110/3-1G110201255406.jpg" style="width: 476px; height: 317px;" /></span></div>
<div>
	<span style="font-size:16px;">　　拉格與愛爾的差別主要在發酵溫度，前者低溫後者稍稍高於室溫，原因乃是酵母不同，愛爾使用的是釀酒酵母（ Saccharomyces cerevisiae），拉格使用的則是釀酒酵母和貝酵母（ Saccharomyces bayanus）的混株，稱爲加士柏酵母（ Saccharomyces carsbergensis），也因爲生物學家巴斯德的發現與貢獻，也稱巴氏酵母（ Saccharomyces pastorianus）。當代的拉格啤酒廠使用的是巴氏酵母的混株，包括歐洲大陸、北美、亞洲地區的流行品牌都是拉格，中國也不例外；而英國就延續傳統的釀酒法，仍是愛爾、史脫特（Stout）的大本營。&rdquo;</span></div>
<div>
	<span style="font-size:16px;"><img alt="" src="/uploads/allimg/171110/3-1G110201322632.jpg" style="width: 476px; height: 367px;" /></span></div>
<div>
	<span style="font-size:16px;">　　事實上，最近三年來，全球高端精品咖啡業界不斷的在後制工法上創新，已經使得水洗咖啡具有日曬製程中特有的水果風味，而日曬咖啡則是大幅降低了原有令人詬病的過度發酵酸味。這些提升咖啡品質的工法，除了藉由提升採摘工人的採摘品質及處理廠清潔維護水平之外，多少也會採用特定的酵母菌發酵。</span></div>
<div>
	<span style="font-size:16px;"><img alt="" src="/uploads/allimg/171110/3-1G11020133EK.png" style="width: 313px; height: 312px;" /></span><br />
	&nbsp;</div>
<div>
	<span style="font-size:16px;">　　到目前爲止，市面上看到的咖啡豆發酵工藝，都強調是&ldquo;低溫發酵&rdquo;，或許可能的原因是它們的環境酵母屬於拉格酵母。但是由於這些工藝屬於處理廠的不傳之祕，因此各別使用了那些酵母？或是有沒有采用艾爾酵母、甚至是乳酸菌來發酵咖啡豆？發酵出來的咖啡風味如何，那就不得而知了。</span></div>
<div>
	&nbsp;</div>
<div>
	<span style="font-size:16px;">　　今後往來於各產區的咖啡獵人們，除了追逐各種高貴品種風味之外，認識不同的處理</span><span style="font-size: 16px;">工藝</span><span style="font-size:16px;">，將是提升咖啡風味多樣性及品質的重要依據。</span></div>
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''

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