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'咖啡的取豆方式'

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'咖啡要變紅成熟後在摘取，豆子的甜度較高。如果咖啡農爲了省事，不管咖啡果子成熟與否青紅一起摘下將使咖啡喝來死酸澀口，所以精品咖啡一定要挑成熟的紅色果子。'

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'2014-05-14 12:09:41'

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'<p>
	　　咖啡要變紅成熟後在摘取，豆子的甜度較高。如果咖啡農爲了省事，不管咖啡果子成熟與否青紅一起摘下將使咖啡喝來死酸澀口，所以精品咖啡一定要挑成熟的紅色果子。</p>
<p style="text-align: center;">
	<img alt="" src="/uploads/allimg/140514/3-140514120921446.jpg" style="width: 439px; height: 385px;" /></p>
<p>
	<strong>　　區分浮豆和沉豆：</strong></p>
<p>
	　　從咖啡田摘下的咖啡果，不得當誤，必須當天送往處理廠，去處發育不全.未成熟的.熟爛的果子保留成熟的紅色果子。最簡單有效的方法是將果子悉數倒入大水槽，成熟的果子和半青半紅的果子重量較大，會沉入槽底，而那些發育不全的小果子.熟過頭的爛果子</p>
<p>
	　　破損的果子和枝葉等較輕的會浮在水面上據此淘汰出無法入口的浮豆。水槽篩濾出的豆子，也就是好的豆子進入下一個階段，即日曬.半日曬和水洗.半水洗採用那種方式要看當地的氣候條件。</p>
<p>
	<strong>　　1.日曬法---功於一投：</strong></p>
<p>
	　　最古老的產豆國衣索比亞和也門幾乎全採用日曬取豆，將沉入槽底的紅色果子和半青半紅的快熟果子取出，鋪在曬豆場進行自然乾燥。span&gt;咖啡豆含水量降至12%而變硬，再以去殼機打掉僵硬的果肉和羊皮屑，取出咖啡豆。這種方法可以說是功於一投，一次搞定，不像半日曬和水洗豆需要多道繁複手續，纔可以取出豆子。</p>
<p>
	<strong>　　2.水洗法---增加果酸精靈：</strong></p>
<p>
	　　水洗法是目前最盛行的處理法，中南美洲除了巴西外幾乎全採用水洗法。水洗豆的色澤藍綠美觀，豆貌整齊脈相佳，咖啡品質最高。一般而言，水洗豆的酸香味和明亮感較佳，風味乾淨無雜味，是精品咖啡最慣用的處理法，當代價也不小。平均水洗1公斤咖啡果子要消耗2-10公升淨水，而1公斤咖啡果子大概只能取200公克的咖啡豆，缺水地區很難承受如此耗水的取豆法。</p>
<p>
	　　水洗是所有取豆方式中技術最高的一種，經過多道篩巽手續，咖啡品質得以確保。先把沉入水槽的紅色果子和半青半紅的果子移入大型或中小型的果肉篩出機(PulpingMachines)。它的設計相當巧妙，機械力將果子壓向一面篩孔，尺寸恰好是讓豆莢(既是羊皮屑包裹的咖啡豆)通過，而把豆莢外的果肉篩濾出來---利用未熟果子較硬.豆莢不易擠出，而成熟果子較軟，豆莢很容易就被擠出的特性，來擋掉未熟豆，並篩濾出甜度最佳的豆莢，因此機器推力大小的設定很重要，力道太大會把較硬且澀嘴的未熟豆擠出，有損精品豆的品質。一般推擠力設定在容許3%紅色果子的豆莢無法擠入篩孔，確保生硬的青果子全數剔除。</p>
<p>
	　　取出紅色果子粘粘的豆莢後，移入大型水槽，接下來就是進行最重要的水洗髮酵處理除去豆莢上的果膠屑。此一粘稠物不易用水衝除，需以水槽內各種細菌進行水解，將果膠分解成果膠酸，在不斷攪拌磨蹭和沖刷槽內豆莢，加速果膠脫離豆莢。發酵過程約需16至36小時，視溫度和溼度而定，此時槽內會自然產生蘋果酸.檸檬酸.醋酸.乳酸和丙酸。有趣的是，生豆本身幾乎不含醋酸，但水洗處理的發酵過程，卻可增加豆子的醋酸濃度，有益咖啡風味。這些酸性物質不但可以抑制黴菌寄生，部分酸香精靈也會摻進豆裏(這就是爲何水洗豆果酸味較重的原因)但必須隨時取樣視豆莢上的粘稠果膠是否除乾淨，再決定是否停止發酵，取出乾淨豆莢。一旦超過 36--72小時，就可能發酵過度，產生太多脂肪酸和酪酸(butynic acid)而發出惡臭，而且豆子摻進過多的酸性物亦會使咖啡過於酸澀，渝爲劣質豆!</p>
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'咖啡知識,咖啡豆,取豆方式'

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