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'2016-11-04 14:04:12'

'2016-11-04 14:04:10'

'83636'

''

''

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'咖啡傳統溼刨法處理法水洗日曬紅蜜介紹'

''

''

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'<div>
	<a name="咖啡豆啡傳統溼刨法處理法水洗日曬紅蜜介紹"></a><a href="http://www.gafei.com/jingpinkafeixue/2015/0902/38714.html">咖啡豆啡傳統溼刨法處理法水洗日曬紅蜜介紹</a><br />
	<br />
	<br />
	蘇門答臘自然環境優越，使用的水大多數都會是山泉水。</div>
<div>
	&nbsp;</div>
<div>
	接下來就是將沉底的密實豆取出來，放入桶內做幹體發酵，讓果膠糖分充分發酵增加風味，通常發酵時間爲12-36小時之間，視具體情況而定。</div>
<div>
	&nbsp;</div>
<div>
	然後暴曬1~2天，當水分被晾曬到35-40%時，就會把咖啡豆收集到編織袋裏，通常爲40公斤以及80公斤每袋，送到咖啡處理工廠進行脫殼。</div>
<div>
	&nbsp;</div>
<div>
	脫殼過程是以刨殼機磨掉豆殼，再曬，直到含水率達到大概12%~15%之間。然後，咖啡豆會被送去進行機選，去除各種各樣的雜質，然後按顆粒大小分類。</div>
<div>
	&nbsp;</div>
<div>
	機選後的咖啡將被送到手選倉庫進行手選，又工人把瑕疵豆逐一挑出。在兩次到三次手選後纔會進行麻袋包裝。</div>
<div>
	&nbsp;</div>
<div>
	當然，意外也是會有的。</div>
<div>
	&nbsp;</div>
<div>
	在刨殼過程中，咖啡豆溫度會上升到30~60度，並且完全破壞羊皮紙，很可能觸發豆子的萌芽的情況出現。</div>
<div>
	&nbsp;</div>
<div>
	溼刨法也會出現因爲製作過程中刨掉了果皮，而讓豆子直接接觸空氣，因此黴豆等瑕疵豆遠高於水洗與日曬法的情況。</div>
<div>
	&nbsp;</div>
<div>
	這就是獨樹一幟的蘇門答臘曼特寧風味的處理方式。</div>
<div>
	&nbsp;</div>
<div>
	另外，被脫下來的果皮和果肉還可以發酵成肥料，種植園如果使用這樣的生態肥料，在申請有機咖啡種植園時還可加分<br />
	<img alt="" src="/uploads/allimg/161104/8-16110414030N27.jpg" style="width: 220px; height: 220px;" /></div>
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''

'https://bak.gafei.com/views-84380'

array (
  's' => 'article',
  'c' => 'show',
  'id' => '84380',
  'm' => 'index',
)