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'2016-11-12 17:01:29'

'2016-11-12 17:01:28'

'84877'

''

''

''

''

'咖啡豆淺度烘培與中度烘培有什麼區別--很牛的咖啡豆烘培圖解'

''

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NULL

'<a href="http://www.gafei.com/jishu/2016011248234.html">咖啡豆淺度烘培與中度烘培有什麼區別--很牛的咖啡豆烘培圖解</a><a name="咖啡豆淺度烘培與中度烘培有什麼區別--很牛的咖啡豆烘培圖解"></a><br />
<br />
<div>
	1、極淺烘焙（LIGHTRoast）：</div>
<div>
	烘焙程度；極淺度烘焙，又名淺烘焙。</div>
<div>
	所有烘焙階段中最淺的烘焙度，咖啡豆的表面呈淡淡的肉桂色，其口味和香味均不足，此狀態幾乎不能飲用。一般用在檢驗上，很少用來品嚐。</div>
<div>
	2、淺烘焙（CINNAMONRoast）：</div>
<div>
	烘焙程度；淺度烘焙，又名肉桂烘焙。</div>
<div>
	一般的烘焙度，外觀上呈現肉桂色，臭青味已除，香味尚可，酸度強，爲美式咖啡常採用的一種烘焙程度。</div>
<div>
	3、微中烘焙（MEDIUMRoast）：</div>
<div>
	烘焙程度；中度烘焙，又名微中烘焙。</div>
<div>
	&nbsp;</div>
<div>
	中度的烘焙火候和淺烘焙同屬美式的，除了酸味外，苦味亦出現了，口感不錯。香度、酸度、醇度適中，常用於混合咖啡的烘焙。</div>
<div>
	4、中烘焙（HIGHRoast）：</div>
<div>
	烘焙程度；中度微深烘焙，又名濃度烘焙。</div>
<div>
	屬於中度微深烘焙，較微中烘焙度稍強，表面已出現少許濃茶色，苦味亦變強了。咖啡味道酸中帶苦，香氣及風味皆佳，最常爲日本、中歐人士所喜愛。（藍山咖啡）</div>
<div>
	5、中深烘焙（CITYRoast）：</div>
<div>
	烘焙程度；中深度烘焙，又名城市烘焙。</div>
<div>
	最標準的烘焙度，苦味和酸味達到平衡，常被使用在法式咖啡。（巴西、哥倫比亞）</div>
<div>
	6、深烘焙（FULL-CITYRoast）：</div>
<div>
	烘焙程度；微深度烘焙，又名深城市烘焙。</div>
<div>
	較中深烘焙度稍強，顏色變得相當深，苦味較酸味強，屬於中南美式的烘焙法，極適用於調製各種冰咖啡。</div>
<div>
	7、極深烘焙（FrenchRoast）：</div>
<div>
	烘焙程度；深度烘焙，又名法式烘焙。</div>
<div>
	又稱法式或歐式烘焙，屬於深度烘焙，色呈濃茶色帶黑，酸味已感覺不出，在歐洲尤其以法國最爲流行，因脂肪已滲透至表面，帶有獨特香味，很適合咖啡歐蕾，維也納咖啡。</div>
<div>
	8、極深烘焙（ItalianRoast）：</div>
<div>
	烘焙程度；極深度烘焙，又名意式烘焙。</div>
<div>
	又稱意式烘焙，烘焙度在碳化之前，有焦糊味，主要流行於拉丁國家，適合快速咖啡及卡布基諾。多數使用在Espresso系列咖啡上。<br />
	<img alt="" src="/uploads/allimg/161112/8-1611121F123307.jpg" style="width: 220px; height: 220px;" /></div>
'

'咖啡豆,淺度,烘培,中度,什麼,區別,圖解,咖啡豆,淺度,烘'

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'咖啡豆,淺度,烘培,中度,什麼,區別,圖解,咖啡豆,淺度,烘'

'咖啡豆淺度烘培與中度烘培有什麼區別--很牛的咖啡豆烘培圖解 1、極淺烘焙（LIGHTRoast）： 烘焙程度；極淺度烘焙，又名淺烘焙。 所有烘焙階段中最淺的烘焙度，咖啡豆的表面呈淡淡的肉桂色，其口味和香味均不足，此狀態幾乎不能飲用。一般用在檢驗上，很少用'

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