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'精品咖啡 早期在最初採摘咖啡果實時，習慣以量取勝，並不會特別挑選果實的品質，而隨着咖啡浪潮的變革，精品咖啡逐漸成爲主流，因此咖啡莊園的品管也更加嚴格。 只採摘紅色成熟的咖啡果實 若是採摘較青澀或是已熟透的果實，容易導致咖啡風味過酸或過苦，可以' |
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'<div style="text-align: center;">
<span style="font-size:14px;"><img alt="" src="/uploads/allimg/210712/15-210G21FT1227.jpg" style="width: 500px; height: 375px;" /></span></div>
<div>
<br />
<br />
<br />
<span style="font-size:14px;"><strong>精品咖啡</strong><br />
早期在最初採摘咖啡果實時，習慣以量取勝，並不會特別挑選果實的品質，而隨着咖啡浪潮的變革，精品咖啡逐漸成爲主流，因此咖啡莊園的品管也更加嚴格。<br />
<br />
<strong>只採摘紅色成熟的咖啡果實</strong><br />
<br />
若是採摘較青澀或是已熟透的果實，容易導致咖啡風味過酸或過苦，可以說是把關精品咖啡的第一道程序，採摘完成後還會進行二次篩檢，以確保品質無虞。<br />
<br />
</span></div>
<div style="text-align: center;">
<img alt="" src="/uploads/allimg/210712/15-210G21G012I3.jpg" style="width: 500px; height: 320px;" /></div>
<div>
<br />
<br />
<span style="font-size:14px;"><strong>只選用脫殼後無瑕疵的生豆<br />
</strong><br />
每個咖啡產區都會因應環境、氣候、水源等因素的不同，選用適合自己咖啡果實的加工處理法，待加工處理完成後，便會進行脫殼的步驟，而咖啡果實在脫殼完成後就成爲咖啡生豆，生豆必須再次進行篩檢，以確保能夠把原包覆於殼內的隱性瑕疵豆皆完全剔除。<br />
<br />
<strong>精品咖啡</strong>豆常見的加工處理法如下：<br />
<br />
•<strong>日曬法</strong>：擁有強烈的水果香氣<br />
•<strong>水洗法</strong>：喝起來細緻、清新、輕盈<br />
•<strong>蜜處理法</strong>：複雜果香下卻依然乾淨的口感<br />
•<strong>厭氧發酵處理法</strong>：口感純淨清甜，帶着淡淡乳香<br />
<br />
<strong>專業烘豆師</strong><br />
<br />
生豆嚴格的品管和篩檢步驟完成後，專業的烘豆師會根據每款咖啡豆獨有的個性，以適合的烘豆方式精心烘焙，完整呈現咖啡豆的特殊風味。<br />
精品咖啡的定義，根據精品咖啡協會（SCA）網站所闡述－ 一杯高品質的咖啡，從種植開始就必須講究細節，採摘、烘焙…直到衝煮完成這杯咖啡，纔算達成精品咖啡嚴格且精緻的流程。關於精品咖啡生產的細節，從肥料、陽光、氣候、生長地域等，都是影響精品咖啡豆品質與風味的關鍵因素。精品咖啡與商業咖啡，最大的分界可以以杯測80分來區分，高於80分稱作爲精品咖啡，介於60~80分的杯測分數，則被歸類在商業咖啡。<br />
<br />
<strong>商業咖啡</strong><br />
<br />
第二波咖啡浪潮的崛起，開啓了咖啡世界的新篇章，咖啡逐漸成爲人們生活中的一部分，對咖啡的需求更日漸提升，咖啡產業也因此商業化。然而，咖啡容易因氣候、環境、加工處理法等因素影響最終的口感，並不算是品質非常穩定、風味皆一致的農作物，使得大量生產上的難度非常高，所以，如要商業化量產，就必須選擇口感風味、供應量皆能穩定一致的方法。</span><br />
</div>
<div style="text-align: center;">
<img alt="" src="/uploads/allimg/210712/15-210G21G106161.jpg" style="width: 380px; height: 254px;" /></div>
<div>
<br />
<br />
<span style="font-size:14px;">如開頭所提，咖啡杯測介於60~80分，就會被歸類於商業咖啡，而所謂的商業豆，不論是否混豆，瑕疵率皆大於精品咖啡、成本上則低於精品咖啡，也因爲品質較不穩定，雖然能大量生產，但最終衝煮出的風味相對精品咖啡遜色許多。商業咖啡常見於便利商店、大型連鎖咖啡廳的現衝咖啡，也常用來製作花式咖啡，如拿鐵、卡布奇諾等。<br />
<br />
精品咖啡之所以珍貴、獨特、讓人難以忘懷，不單只是其限量特殊的風味，更多的是精品咖啡層層嚴謹、完整把關，從種植、選豆、篩豆、加工、烘豆、衝煮、杯測，每一步驟皆有嚴格的規範，才能造就出完美風味，此外，精品咖啡的品質會因爲生長當下的氣候、環境、加工處理法等，影響最終口感，在無法促使風味一致的條件下，大多數精品咖啡會以少量、小批的方式生產，而又因數量有限、層次絕妙，在經過擁有如頂級精品般的品管、以及專業咖啡師之手後，更加突顯精品咖啡的優勢，也奠定了精品咖啡崇高的地位！<br />
</span></div>
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