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'1果皮、果肉(Skin/Pulp):咖啡豆的最外層包裹着漿果一般的果皮和果肉。除自然日曬法以外,經其他方法處理的咖啡豆在採摘後的幾小時內必須去除果皮果肉。與之類似的是我們常喫的櫻桃,而不同之處在於我們在喫櫻桃時主要喫的就是漿果的果肉和果皮。對於咖啡來' |
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'<div>
1果皮、果肉(Skin/Pulp):咖啡豆的最外層包裹着漿果一般的果皮和果肉。除自然日曬法以外,經其他方法處理的咖啡豆在採摘後的幾小時內必須去除果皮果肉。與之類似的是我們常喫的櫻桃,而不同之處在於我們在喫櫻桃時主要喫的就是漿果的果肉和果皮。對於咖啡來講,果皮和果肉是重要的副產品。在某些產地人們會用咖啡的果皮和果肉泡茶。業內人士習慣稱咖啡的果皮和果肉爲“果漿(Pulp)”。用來去除果漿的機器則被稱爲“去漿機”。</div>
<div>
2粘膜(Mucilage):在果皮和果肉之下,一層質地粘稠的粘液將咖啡豆嚴密地包裹着。由於這層粘膜粘性極大且糖分極高,人們習慣稱之爲“蜜(Honey)”。不僅是咖啡,很多水果內部都附有一層粘液。你可以登陸http://en.wikipedia.org/wiki/Mucilage查閱相關信息。</div>
<div>
3羊皮紙(Parchment):在粘膜內部,一層由纖維素組成的薄膜包裹着咖啡豆。經乾燥後,這層薄膜外觀酷似羊皮紙,因此得名<br />
<br />
水洗咖啡佔出口的35%。好品質的水洗咖啡採用新鮮採摘的完全成熟的果實加工,採摘很仔細且有專業人員的嚴密監控。經過挑撿的乾淨的咖啡豆在採摘當天就要去漿,然後發酵、水洗、烘乾、去皮。加工後的咖啡豆溼度保持在12%左右。水洗法則有不錯的醇味,高度的香氣和活潑的酸味。 </div>
<div>
</div>
<div>
日曬咖啡佔出口的65%。主要由家庭採摘,紅色的咖啡豆被放置在水泥地板上或高桌上晾曬至約11.5%的溼度,然後去皮、清洗。日曬法的豆子有完整的自然醇味,溫柔的香氣與較多的膠質<br />
<div>
目前大多咖啡生產國正逐步趨向於水洗式精製法,而採用非水洗式的各生產國則根據各自的地理環境和生產需求,採用自然乾燥法精製。不過,將非水洗式精製法視爲水洗式精製法的過渡法。甚至認爲這是水洗式精製法差一等級的生產方式。這是不公平的,也是不正確的。</div>
<div>
</div>
<div>
</div>
<div>
水洗式的咖啡都受到歐美等地的較高評價,多是因爲其雜質和瑕疵豆比較少,豆子的外觀比較爭氣,大家被誤導“水洗式等於美味”,但外觀絕不等於內在!水洗式和非水洗式的咖啡各有其優劣。</div>
<div>
</div>
<div>
有的外行人會認爲也門的摩卡·瑪塔利咖啡豆看起來小,是瑕疵豆比率比較高的一款咖啡,40%以上爲雜質和瑕疵豆,但其不知,他那獲得好評的獨特葡萄酒的酸香是其他咖啡無法代替的。所以可以得出的結論便是:咖啡豆的優劣與精製法並無絕對的關係<br />
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<img alt="" src="/uploads/allimg/161025/8-16102514525R20.jpg" style="width: 220px; height: 220px;" /><br />
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'acount' => '33',
'namerule' => '{typedir}/{Y}/{M}{D}/{aid}.html',
'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 (
),
),
) |
urlrule |
'/views-82660-[page].html' |
fix_html_now_url |
'' |
my_web_url |
'https://bak.gafei.com/views-82660' |
get |
array (
's' => 'article',
'c' => 'show',
'id' => '82660',
'm' => 'index',
) |