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'不要,錯誤,咖啡,毀了,中國,精品,道路,.....,現在市'

'現在市面上能見到的耶佳雪菲，大多數都是淺度烘焙，銀皮都未曾脫落乾淨，豆子表面萎縮，不光滑，深褐色，沖泡時，豆子膨脹度幾乎沒有，咖啡液體呈現酸酸澀澀的感覺，液體聞起來的確有檸檬的酸香還有類似於茉莉花茶的味道。無論是咖啡老師對學生，或咖啡師對'

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''

'2015-07-16 13:59:35'

'2015-07-16 13:59:32'

'34946'

''

''

''

''

''

''

''

''

''

''

''

''

NULL

'<p style="text-align: center; ">
	<img alt="" src="/uploads/allimg/150716/3-150G613592Y28.JPG" /></p>
<p>
	　　現在市面上能見到的耶佳雪菲，大多數都是淺度烘焙，銀皮都未曾脫落乾淨，豆子表面萎縮，不光滑，深褐色，沖泡時，豆子膨脹度幾乎沒有，咖啡液體呈現酸酸澀澀的感覺，液體聞起來的確有檸檬的酸香還有類似於茉莉花茶的味道。無論是咖啡老師對學生，或咖啡師對客人都會用檸檬酸，果酸，花香的美稱來進行交流。問題就出現在這裏，你說的這種酸真的就是耶佳雪菲本身的風味嗎?這個真的不一定...</p>
<center>
	<img alt="" height="600" src="http://photocdn.sohu.com/20150703/mp20445911_1435896702858_1_th.jpeg" width="600" /></center>
<p>
	　　首先，我想解釋一下，耶佳雪菲這款咖啡本身的風味的確以類似於柑橘酸爲主，沖泡時和滴濾萃取結束時咖啡液體釋放出來的香氣類似於茉莉花，玫瑰花。但我們需要一個正確的烘焙度來詮釋釋放耶佳雪菲的主風味，所謂正確的烘焙度，還要釋放耶佳雪菲更多的甜味，提升埃塞俄比亞咖啡的巧克力的回甘，還有口腔中的醇厚感，酸也要酸的舒服，不能有刺激感等等。</p>
<center>
	<img alt="" height="600" src="http://photocdn.sohu.com/20150703/mp20445911_1435896702858_2.jpeg" width="600" /></center>
<p>
	　　大多數的烘焙師會認爲，深度烘焙會提升苦味，而破壞了酸味，淺度烘焙能更加清晰的體驗酸味。其實這樣的想法真的是不對的。淺度烘焙容易造成咖啡豆內部的烘焙不均，也就是說，在淺度烘焙階段，咖啡豆內部脫水不夠乾淨，內部形成了夾生，豆質極硬，這樣的咖啡帶來的是酸感往往不夠圓潤，酸中帶有一種刺激感，甜度不高，醇厚感也不強，香氣中往往夾雜着一種青草味道。</p>
<p>
	　　其實要說的是，不僅僅是耶佳雪菲，就像曼特寧這樣的以高醇厚度和焦苦爲爲主的咖啡，即使淺烘焙也是以酸澀爲主的，那麼我們能把這種酸味也形容爲柑橘酸嗎?總結下來就是，一切咖啡的淺烘焙都是酸澀的，這種酸澀感是一種錯誤的烘焙度下釋放的錯誤的味道。</p>
<center>
	<img alt="" height="600" src="http://photocdn.sohu.com/20150703/mp20445911_1435896702858_3.jpeg" width="600" /></center>
<p>
	　　那麼不禁要問，耶佳雪菲，到底要突出怎樣的風味呢?其實耶佳雪菲，並不是傳聞中那樣的酸，像檸檬那樣酸的刺激，耶佳雪菲擁有自己獨特的香氣，類似玫瑰，茉莉，花蜜，酸感類似柑橘，橙子的果漿般圓潤，回甘以巧克力或可可爲主，正確的烘焙度之下，耶佳雪菲甜似李子一樣明亮，且回味悠遠。</p>
<p>
	　　原因很簡單，咖啡的甜來自於焦糖化反應(碳水化合物的褐變)和梅納反應(碳水化合物與氨基酸結合)。</p>
<p>
	　　只有咖啡豆在烘焙的過程中，溫度達到180--200之間，內部的焦糖化反應纔會開始，正是一爆的開始，到一爆末，那麼不僅要問，你喝的耶佳雪菲是否達到了一爆?甜感和酸感是否圓潤，且不刺激?是否沒有青草味?是否沒有澀感?是否回甘時間很長?醇厚度是否很棒?如果以上問題的答案是肯定的，那麼很榮幸的告訴您，您的耶佳雪菲的風味釋放的完整性相對來說還是比較好。</p>
<p>
	　　清新明亮，對於中國人來說，是易於被接受的，相反醇苦的接受度反而低，但是明亮並不是錯，要注意烘焙度的調整，最起碼要烘焙熟。我們可以接受淺度烘焙，但以清新明亮的酸味爲主風味的咖啡，即使烘焙溫度達到了中度，或中深度，風味中的酸味也是可以體驗到的，甚至說中度或中深度的風味和圓潤度要比淺度烘焙的好。我們平時說的柑橘酸也好，檸檬酸也好，果酸也好，不是由烘焙中的淺烘焙決定的，而是咖啡的生長地，成熟地，和精緻方法決定，佔主風味凸顯的60%，烘焙師在正確的烘焙方法之下，只能決定味道中的酸苦甜的高低，也就是味道上輕或重，佔到凸顯風味的30%，而咖啡的製作者，也就是咖啡師，才決定味道的10%。</p>
<p>
	　　用別人的一句話來結束：不要讓錯誤的酸咖啡，毀了中國的精品咖啡的道路.....</p>
<p>
	　　來源：公衆平臺 mrshowcafe</p>
'

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      'linkurl' => '',
      'urlrule' => 3,
      'seo' => 
      array (
        'list_title' => '[第{page}頁{join}]{catpname}{join}{modname}{join}{SITE_NAME}',
        'list_keywords' => '',
        'list_description' => '',
      ),
      'template' => 
      array (
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        'mpagesize' => 20,
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        'list' => 'list.html',
        'category' => 'category.html',
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    'namerule2' => '{typedir}/list_{tid}_{page}.html',
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    'catids' => 
    array (
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    'field' => 
    array (
    ),
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)

'/views-35071-[page].html'

''

'https://madmin.gafei.com/views-35071'

array (
  's' => 'article',
  'c' => 'show',
  'id' => '35071',
  'm' => 'index',
)