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'2016-10-24 11:56:29'

'2016-10-24 11:56:27'

'81697'

''

''

''

''

'紅酒處理的咖啡豆處理法風味描述研磨度特點品種不同品種介紹'

''

''

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NULL

'<div>
	此外，有些容器類似於紅酒發酵栓，或是單向排氣閥的裝置，二氧化碳可以通過這個裝置排出，控制容器中的空氣濃度。此時，容器中的咖啡果進行的即爲醋酸發酵，這種豆子風味相對明亮乾淨，帶有檸檬酸味Sasa在比賽中描述：選用哥倫比亞雲層莊園（Las Nubes）的雷米丹種（Rume Sudan），將咖啡果置於密封金屬容器內進行厭氧發酵，對發酵過程中的PH值、參與發酵的細菌種類和數量等可變因素進行有目的的控制。處理者往容器中注入二氧化碳，防止氧化作用生成揮發酸，這一過程即爲乳酸發酵。過程中會生成蘋果酸和石酸，石酸相對穩定，因此乳酸發酵出的咖啡豆，酸度更加醇厚，且帶有乳酪味、堅果味及奶油味在傳統的咖啡生豆處理過程中，不管是水洗、日曬，或者是蜜處理法等，或多或少都會產生&ldquo;發酵&rdquo;。但發酵的物質不同、環境不同、乾燥過程不同等，造就出了不同的處理風味和口感。</div>
<div>
	在以上處理方式中，會很容易存在一個問題：咖啡豆多變的發酵程度難以控制。但是，紅酒處理法可以通過控制PH值，甚至是溫度和溼度，來確保咖啡豆的品質，密閉的發酵更會牢牢地&ldquo;拴住&rdquo;咖啡豆的芳香物質經過查找資料，小編得知，2015年WBC參賽者Sasa帶來了一款類似紅酒釀造過程處理的哥倫比亞豆，一度引起了圈內的熱議。咖啡豆的紅酒處理法，又可稱類紅酒處理法，靈感來源於紅酒的釀造工藝。據說目前即使在哥倫比亞，也僅有8個莊園成功把採用了這種處理方法的咖啡豆推向市場。根據這8個莊園的資料，可大致將紅酒處理法分爲：醋酸發酵（Aerobic有氧發酵）、乳酸發酵（Anaerobuic厭氧發酵）、混合發酵（Mix Fermentation）<br />
	<div>
		哈特曼的故事跟它的咖啡一樣，是極具傳奇色彩的。哈特曼莊園位於聖克拉拉州齊麗奇市。創始人叫做艾路易斯&middot;斯特拉斯&middot;哈特曼。他出生於1891 年6 月20 日，奧地利匈牙利的莫拉維拉地區，現在的捷克共和國；死於1970 年5 月25 日，享年78 歲。如今的哈特曼莊園是一個家族企業，由拉提撥哈特曼（艾路易斯之子）於1940 年創立。1966 年拉提撥娶了哥斯達黎加的迪諾拉桑迪。他們一共育有五子，小拉提撥，艾倫，亞歷山大，愛麗絲和凱利。每一個家族成員都各自承擔了咖啡的生長管理，採收處理和莊園參觀的工作。一個種植咖啡超過100 年的家族莊園本身就是個傳奇故事。</div>
	<div>
		&nbsp;</div>
	<div>
		這個家族企業有一個州級杯測實驗室和樣品烘焙室。嚴謹杯測每個批次咖啡果實。這保證了哈特曼莊園的咖啡品質穩定，並且永遠在尋求進步。他們對待咖啡的科學態度和將近100 年的家族經驗，保證了他們優異的出品<br />
		<img alt="" src="/uploads/allimg/161024/8-161024115623X0.jpg" style="width: 330px; height: 220px;" /></div>
</div>
<br />
'

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'此外，有些容器類似於紅酒發酵栓，或是單向排氣閥的裝置，二氧化碳可以通過這個裝置排出，控制容器中的空氣濃度。此時，容器中的咖啡果進行的即爲醋酸發酵，這種豆子風味相對明亮乾淨，帶有檸檬酸味Sasa在比賽中描述：選用哥倫比亞雲層莊園（Las Nubes）的雷'

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'/views-82441-[page].html'

''

'https://bak.gafei.com/views-82441'

array (
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