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'2016-11-22 11:25:58'

'2016-11-22 11:25:57'

'86138'

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''

''

''

'種植者不會對超高品質的咖啡豆使用自然水洗法'

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''

''

''

''

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NULL

'<a href="http://www.gafei.com/kafeidouchulifa/2015091039370.html">種植者不會對超高品質的咖啡豆使用自然水洗法</a><a name="種植者不會對超高品質的咖啡豆使用自然水洗法"></a><br />
一些過去沒有用過蜜處理法的種植園只得使用手頭現有工具對咖啡進行處理。由於大多數地區，例如拉丁美洲、肯尼亞和埃塞俄比亞的生豆處理工廠過去是用水來運輸咖啡生豆的，因此咖啡豆在運輸過程中會失去部分粘膜。在哥斯達黎加、巴西或哥倫比亞等地，當地的加工工廠過去是用的是高壓水洗機，因此在去果肉果皮的過程中也會去除一部分粘膜。根據粘膜殘留的量（40%-100%），人們將蜜處理分爲40%、60%、80%和100%4個等級。當然，一些種植者會故意去除部分粘膜，以保證咖啡不會因在乾燥過程中發酵而變得果酸。黃色蜜處理咖啡生豆的光照時間最長。光照時間長意味着熱度更高，因此這種咖啡在1周內便可乾燥完成。一般情況下，咖啡的乾燥時間視當地的氣候、溫度和溼度條件而定。紅色蜜處理咖啡生豆的乾燥時間爲2-3周，通常由於天氣原因或置於陰暗處所致。若天氣晴朗，種植者爲遮蔽部分陽光，以減少光照時間。黑色蜜處理咖啡生豆放在陰暗處乾燥的時間最長，光照時間也越短。這種啊咖啡的乾燥時間最少爲2周。黑色蜜處理咖啡生豆的處理過程最爲複雜，人工成本最高，因此價格最爲昂貴<br />
<div>
	　1.自然日曬法(Natural/Dried-in-the-Fruit)</div>
<div>
	　　這種處理方法的過程最爲簡單。果實在採摘之後不經處理便開始日曬乾燥過程。這是現存最古老的處理方法。如今埃塞俄比亞和巴西等地仍在使用這種處理方法。自然日曬法在水資源匱乏的地區最爲常見。乾燥的過程通常要持續4周左右。處理的方法必須非常嚴謹，以保證咖啡不失去任何風味。自然日曬法要求當地氣候極爲乾燥。在某些地區，人們會利用烘乾機輔助咖啡果實的乾燥過程(烘乾機的熱風能夠加速乾燥過程，幫助人們控制乾燥程度)。</div>
<div>
	　　自然日曬法能夠保留咖啡果實的水果香味。在品嚐這種咖啡時，你會發現咖啡富有水果香氣，口感更加明亮。在乾燥之後，人們會用專門的機器去除表層的外殼。這一過程被稱爲&ldquo;乾燥去殼(Dry Milling)&rdquo;。</div>
<div>
	　　2.水洗法(Washed)</div>
<div>
	　　在水洗過程中，果實的果皮和果肉經特殊的去漿機處理與咖啡豆剝離。咖啡豆隨後進入發酵缸進行發酵處理，以使粘膜不再粘滑。黏膜中的糖分會在發酵過程中被分解。根據發酵手法的不同，發酵的時間通常爲12小時至6天(一些種植者會利用淋水系統發酵咖啡豆。這種方法被稱爲&ldquo;肯尼亞水洗法(Kenyan method)，通常會持續數日)。決定何時停止發酵極爲重要。一旦咖啡過度發酵，咖啡的味道就會變得過酸。一旦粘膜的粘性物質被分解殆盡，人們就會利用大量的水將其沖洗下去(生豆處理過程中產生的廢水被認爲是咖啡工業的污染源頭。如今，很多地區正在研究先進技術，以回收利用並過濾這一過程產生的廢水)。水洗髮產生於19世紀，也被稱爲&ldquo;溼法加工&rdquo;。<br />
	<img alt="" src="/uploads/allimg/161122/8-161122112554502.jpg" style="width: 304px; height: 220px;" /></div>
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      'seo' => 
      array (
        'list_title' => '[第{page}頁{join}]{catpname}{join}{modname}{join}{SITE_NAME}',
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        'list_description' => '',
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      'template' => 
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    'catids' => 
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'/views-86907-[page].html'

''

'https://www.m.gafei.com/views-86907'

array (
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  'c' => 'show',
  'id' => '86907',
  'm' => 'index',
)