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'2015-11-04 14:31:24'

'2015-11-04 14:37:20'

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'<p style="text-align: center;">
	<img alt="" src="/uploads/allimg/151104/3-151104143GY57.jpg" style="width: 778px; height: 499px;" /></p>
<p>
	　　咖啡樹的果實中央有一對橢圓形的種子，種子被外皮，內果皮和果肉覆蓋。成熟的果實未經處理短時間內會腐敗，因此精製的目的在於使咖啡豆能夠長期保存，便於儲存及流通。</p>
<p>
	　　咖啡鮮果採收回來後，要立馬上進行處理。精製是將咖啡果實的外皮和果肉去除，再將種子取出脫殼，就是我們常說的生咖啡豆了。精製後咖啡豆還是生豆，接下來再進行烘焙，這就製作出我們平常喝到的各種口味的咖啡豆。</p>
<p>
	　　咖啡精製法</p>
<p>
	　　咖啡精製法主要分三大類：乾燥法、水洗法、半水洗法。一般來說5000KG的咖啡果實，可以取得1000kg的咖啡生豆。</p>
<p>
	　　一、乾燥法</p>
<p>
	　　乾燥法是種傳統的咖啡豆加工方法，果實採收後需經過自然日曬乾燥，有的機械乾燥同時進行。流程是：採收&rarr;日曬場(日光曝曬)&rarr;去殼機(去除果肉等)&rarr; 分級(電子選豆機或者手選、篩網等方式)&rarr;出口。</p>
<p>
	　　乾燥法處理的生豆顏色偏黃，咖啡豆含水量一般在11%-12%左右。優點是日曬豆相對而言擁有更好的甘味和醇厚度，同時酸味也會較少，很多咖啡迷非常喜 歡。缺點是由於過程中使用人工和自然的處理方法，所以日曬法的豆子在外觀上看起來不爭氣，賣相不好看，品質較不穩定，會有較大的起伏。</p>
<p>
	　　二、水洗法</p>
<p>
	　　水洗法是目前最流行的處理法，大多數的精品咖啡豆都會選擇水洗法。水洗式咖啡精製過程：採收&rarr;蓄水槽(去除雜質以及未熟豆)&rarr;果肉去除機(去除果肉以及雜 質)&rarr;發酵槽(去除內果皮上附着的黏膜)&rarr;水洗池(選出質量輕和豆質硬的豆子)&rarr;日曬場(或者乾燥機)&rarr;去殼機(去除內果皮)&rarr;分級(電子選豆機或者手 選、篩網等方式)&rarr;出口。</p>
<p>
	　　採用水洗加工的咖啡豆外觀較爲整齊，而且雜質和瑕疵豆較少，咖啡豆含水量一般在16%左右。優點是雜味較少，口感清澈，果酸味明亮;最大的缺點在於發酵過程中咖啡豆容易染上酸澀味，一顆發酵味的豆子會壞了50克的豆子。</p>
<p>
	　　三、半水洗法</p>
<p>
	　　半水洗法也被稱爲&ldquo;蜜處理法&rdquo;是乾燥法和水洗式二者的折中，省去了水洗式的將咖啡果進行發酵的環節。採收&rarr;蓄水槽(去除雜質以及未熟豆)&rarr;果肉去除機(去 除果肉以及雜質)&rarr;水洗池(選出質量輕和豆質硬的豆子)&rarr;日曬場(或者乾燥機)&rarr;去殼機(去除內果皮)&rarr;分級(電子選豆機或者手選、篩網等方式)&rarr;出口。</p>
<p>
	　　蜜處理法品質上比干燥式處理穩定但卻沒有水洗處理的好。這種通過蜜處理法加工咖啡豆的方法近來受到咖啡愛好者的追捧，口感甜美、Crema豐富，適合萃取 意式咖啡基底Espresso。優點是能夠很好還原咖啡豆本身風味，咖啡香甜感更強烈，紅酒味突出。缺點是咖啡漿果的外果皮去掉後乾燥的過程中咖啡豆非常 容易遭受污染，並有可能發黴。</p>
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    'namerule2' => '{typedir}/list_{tid}_{page}.html',
    'mid' => 'article',
    'pcatpost' => 1,
    'topid' => '4',
    'domain' => '',
    'catids' => 
    array (
      0 => '172',
    ),
    'is_post' => 1,
    'mobile_domain' => '',
    'tid' => 1,
    'url' => 'https://gafei.com/list-kafeidouchulifa/kafeidoumichulifa.html',
    'total' => 33,
    'field' => 
    array (
    ),
  ),
)

'/views-43721-[page].html'

''

'https://gafei.com/views-43721'

array (
  's' => 'article',
  'c' => 'show',
  'id' => '43721',
  'm' => 'index',
)