4.1.4

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'精品咖啡豆和商業咖啡豆有什麼不一樣？什麼是商業咖啡'

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'精品,咖啡豆,商業,什麼,不一樣,咖啡,'

'專業咖啡知識交流 更多咖啡豆資訊 請關注咖啡工房（微信公衆號cafe_style ） 是什麼造就精品咖啡這麼特別？我們知道精品咖啡的品質比商業豆好得多，但爲什麼？難道是咖啡果實從樹上採摘時，就已經具有這些我們喜歡的風味及特點了嗎？ 如果那麼簡單就好了！'

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''

'2018-06-13 21:07:18'

'2018-06-13 21:09:27'

'118232'

''

''

''

''

''

''

''

''

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''

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''

NULL

'<img alt="" src="/uploads/allimg/180613/15-1P613210U91B.jpg" style="width: 800px; height: 533px;" /><br />
<h2 style="padding: 0px 0px 0px 28px; margin: 0px 0px 0.8em; outline: 0px; zoom: 1; font-size: 19px; font-weight: normal; color: rgb(51, 51, 51); box-sizing: border-box; border-width: 0px 0px 2px; border-bottom-style: solid; border-bottom-color: rgb(80, 193, 233); font-stretch: inherit; line-height: 30px; font-family: \'ヒラギノ角ゴ Pro W3\', \'Hiragino Kaku Gothic Pro\', メイリオ, Meiryo, \'ＭＳ Ｐゴシック\', sans-serif; vertical-align: baseline; position: relative; width: auto;">
	<span style="padding: 0px; margin: 0px; outline: 0px; zoom: 1; font-size: 16px;"><font style="padding: 0px; margin: 0px; outline: 0px; zoom: 1; box-sizing: border-box; vertical-align: inherit;">專業咖啡知識交流 更多咖啡豆資訊 請關注咖啡工房（微信公衆號cafe_style ）</font></span></h2>
<div>
	　　是什麼造就精品咖啡這麼特別？我們知道精品咖啡的品質比商業豆好得多，但爲什麼？難道是咖啡果實從樹上採摘時，就已經具有這些我們喜歡的風味及特點了嗎？</div>
<div>
	　　</div>
<div>
	　　如果那麼簡單就好了！</div>
<div>
	　　</div>
<div>
	　　跟這些高品質小批量精品咖啡的生產細節很有關係，從肥料、遮蔭的程度、海拔、到同一個小產區的種植的作物都會影響咖啡的品質。但是一旦你決定要種什麼還有種在哪裏時，你不會停下你的計劃。種植精品咖啡，必須注意整個流程的細節，而當中有三個關鍵會造成最後杯中的品質差異。</div>
<div>
	　　</div>
<div>
	　　1.咖啡採摘工：挑紅色的咖啡果實！</div>
<div>
	　　</div>
<div>
	　　採摘咖啡是純勞力工作嗎？想一想，這些辛苦工作的人是品質控制的第一線人員。</div>
<div>
	　　</div>
<div>
	　　傳統的咖啡採摘工被教育在採摘時，摘下他們看到的所有果實，不論是綠、黃、紅甚至是黑色的果實。沒錯，就連發黑的果實都採，這種以量取勝而不重視品質的採收方式，把咖啡當成量產的商品而非精品，這種商業模式的確讓他們賺進更多的錢。</div>
<div>
	　　</div>
<div>
	　　然而在第三波咖啡風潮時情況變了。精品咖啡莊園的採摘工被教育只能採摘紅色、成熟的咖啡果實，這非常的重要，因爲未熟或過熟的果實會導致咖啡太酸或太苦。不過一般咖啡莊園的採摘工是以採摘到的果實重量來計算報酬，所以這樣的轉變對莊園會有實行上的困難。雖然精品咖啡莊園的採摘工一樣是以量計酬，但他們會因爲採摘程序較繁瑣，採摘的果實較少，而爲彌補他們的收入，莊園會給他們一些額外的獎金。</div>
<div>
	　　</div>
<div>
	　　留下綠色未熟果，採摘紅色成熟咖啡果。</div>
<div>
	　　</div>
<div>
	　　沒有人是完美的，偶爾還是會採摘到過熟或未熟的咖啡果實，所以一些莊園會再進行一次手挑的程序，篩除掉任何過熟或未熟的漏網之魚。這能確保只有品質最好、成熟的咖啡果實可以進入水洗處理場。</div>
<div>
	　　</div>
<div>
	　　2.咖啡乾燥處理：篩出所有瑕疵豆！</div>
<div>
	　　</div>
<div>
	　　當咖啡果實經水洗處理廠並乾燥至最佳溼度後，就要進行下一階段的脫殼，而這階段則是第二個品質控管點。</div>
<div>
	　　</div>
<div>
	　　爲什麼有這麼多品質控管點？即使是成熟的紅色果實，也會有隱而未現的瑕疵，從外觀來看可能很好，但難以判斷包覆在果實內咖啡豆的好壞。</div>
<div>
	　　</div>
<div>
	　　挑出看到的瑕疵帶殼咖啡豆，並將這些瑕疵豆聚集。不幸的是這些咖啡豆仍會被銷往市場，通常這些豆子會混在商業豆等級的咖啡中，並會是許多哥倫比亞人每天喝的咖啡。</div>
<div>
	　　</div>
<div>
	　　3.生豆： 最後階段</div>
<div>
	　　</div>
<div>
	　　當咖啡豆脫殼後，就是烘焙前最後一個狀態：生豆。這階段同樣也需要品質控管，果膠層就如咖啡果肉般可能會藏有瑕疵，而根據SCAA的標準，精品咖啡最主要就是零瑕疵豆，所以在篩選瑕疵豆上要非常嚴謹。</div>
<div>
	　　</div>
<div>
	　　這三個過程中的品質控管點，就確保了將咖啡豆的瑕疵率最小化。</div>
<div>
	　　</div>
<div>
	　　精品咖啡的品質控管很嚴謹。圖爲哥倫比亞咖啡聯合會在進行杯測。</div>
<div>
	　　</div>
<div>
	　　透過持續並有效地實行這三個品質控管，將會顯着提升咖啡豆的品質。所以當你喝着美味的精品咖啡時，記得並不只是咖啡豆本身美味，還涵蓋了一絲不苟的程序、勞力的付出、原產地的品質控管等。</div>
<br />
'

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'精品咖啡豆和商業咖啡豆有什麼不一樣？什麼是商業咖啡_咖啡知識_中國咖啡網'

'精品,咖啡豆,商業,什麼,不一樣,咖啡'

'專業咖啡知識交流 更多咖啡豆資訊 請關注咖啡工房（微信公衆號cafe_style ） 是什麼造就精品咖啡這麼特別？我們知道精品咖啡的品質比商業豆好得多，但爲什麼？難道是咖啡果實從樹上採摘時，就已經具有這些我們喜歡的風味及特點了嗎？ 如果那麼簡單就好了！'

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