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'咖啡科普知識：教你三分鐘發認識咖啡豆 掌握最基礎的咖啡知識'

'/uploads/160112/2-160112112S32P.jpg'

'咖啡,科普知識,教你,三分鐘,認識,咖啡豆,掌握,基礎,知識'

'在剛接觸咖啡沒多久的時候，很多人會被神祕深厚的咖啡文化繞暈。淺顯的談論誰都知道：去某某家喝什麼，要多大杯最划算，如何用準確的發音點單以震懾收銀員但你知道你喝的咖啡來自地球上哪一個角落麼?它是什麼品種?又爲何會是這個味道? 上一次科普貼裏面，玩'

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'2016-01-12 11:28:22'

'2016-01-12 11:28:21'

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'<center>
	<img alt="" src="http://img03.store.sogou.com/net/a/04/link?appid=100520031&amp;w=710&amp;url=http://mmbiz.qpic.cn/mmbiz/xWYL70wczZrmshdafBeno47Rhiagun9CTLNvGpATPKJ7Cm1hhY8ibmKgrQ9UtAiab2FbHowtI3Q8FCFLibTe1E6wXA/0?wx_fmt=jpeg" /></center>
<p>
	　　在剛接觸咖啡沒多久的時候，很多人會被神祕深厚的咖啡文化繞暈。淺顯的談論誰都知道：去某某家喝什麼，要多大杯最划算，如何用準確的發音點單以震懾收銀員&hellip;&hellip;但你知道你喝的咖啡來自地球上哪一個角落麼?它是什麼品種?又爲何會是這個味道?</p>
<p>
	　　上一次科普貼裏面，玩物君提到了咖啡豆從樹上到咖啡杯裏的過程，那麼這一次，我們就要了解其中一個環節：如何選擇適合自己的咖啡豆。</p>
<center>
	<img alt="" src="http://img03.store.sogou.com/net/a/04/link?appid=100520031&amp;w=710&amp;url=http://mmbiz.qpic.cn/mmbiz/xWYL70wczZrmshdafBeno47Rhiagun9CT9pyGkLWgsq3luQuiaF0HL8uRefdfhM8zsib2ejeOb9ZxVVCxOK7OEBIg/0?wx_fmt=jpeg" /></center>
<p>
	　　在購買咖啡豆的時候，一般有三種選擇：生豆，熟豆，咖啡粉。</p>
<p>
	　　生豆：未經烘焙的豆子，能保存的時間較長，幾乎沒有咖啡味道，需要使用專門的烘焙機進行烘焙後才能激發味道。如果自行烘焙，不僅要購買烘焙機，對烘焙者的技術要求也很高。建議初學者慎重購買。</p>
<p>
	　　熟豆：已經烘焙的咖啡豆，自行磨粉。已烘焙的咖啡豆的味道很容易散失，所以購買時要選擇剛剛烘焙出來的咖啡豆。</p>
<p>
	　　咖啡粉：咖啡豆磨成粉，直接可用。咖啡豆磨粉後，與空氣的接觸面大大增加，與咖啡豆相比更加容易散失風味和受潮，極易變質。</p>
<p>
	　　綜上所述，玩物君的建議是：購買新鮮的咖啡豆，而且儘量少量購買，最好買一週內飲用的量。需要飲用時，現喝現磨。保存過程中，要防潮、密封、避光。</p>
<p>
	　　【 咖啡豆的品種 】</p>
<p>
	　　先介紹一下咖啡的品種，咖啡樹的種類有 500 多種，品種有 6000 個，世界上主要的咖啡樹有四種，真正具有商業價值而且被大量栽種的只有兩種，所產的咖啡豆品質亦冠於其它咖啡樹所產的咖啡豆。</p>
<center>
	<img alt="" src="http://img03.store.sogou.com/net/a/04/link?appid=100520031&amp;w=710&amp;url=http://mmbiz.qpic.cn/mmbiz/xWYL70wczZrmshdafBeno47Rhiagun9CTknQfE1ztyohI9S3WKhXbkibibob9icGWtkolJovwAUVnwJboiayiaQzL7yw/0?wx_fmt=jpeg" /></center>
<p>
	　　不同品種的咖啡豆有不同的味道，但即使是相同品種的咖啡樹，由於不同土壤、不同氣候等影響，生長出的咖啡豆也各具有獨特的風味。</p>
<center>
	<img alt="" src="http://img03.store.sogou.com/net/a/04/link?appid=100520031&amp;w=710&amp;url=http://mmbiz.qpic.cn/mmbiz/xWYL70wczZrmshdafBeno47Rhiagun9CTv1v2ia7SXKJunciaXrC0QCstNqnVjEoOic3S0R32FmC7oIjMmrDxRWaSQ/0?wx_fmt=jpeg" /></center>
<p>
	　　三種常見的豆子外形對比</p>
<p>
	　　1. 阿拉比卡種</p>
<p>
	　　阿拉比卡豆，世界著名的藍山咖啡、摩卡咖啡等，幾乎全是阿拉比卡種。</p>
<p>
	　　外形： 豆形較小，正面呈長橢圓形，中間裂紋窄而曲折，豆子背面的圓弧形較平整，大小一致，顏色均勻有光澤。</p>
<p>
	　　產地： 阿拉比卡種咖啡多產於南美的巴西、哥倫比亞，中美洲諸國，加勒比海的哥斯達尼加，危地馬拉、牙買加、墨西哥以及埃塞俄比亞等國。一般爲大家所熟悉的咖啡豆如巴西山多士、蘇門答臘曼特寧、葉門摩卡、牙買加藍山等，都是屬於阿拉比卡種的優質咖啡豆。</p>
<p>
	　　氣候需求： 阿拉比卡種咖啡比較難栽種，它們喜歡溫和的白日和較冷的夜晚，需要種在高海拔的傾斜坡地上，在高地( 600~1800 米)栽培的生長得比較茂盛，而且需要特別的氣候條件&mdash;&mdash;全年的平均溫度在 20 攝氏度左右，有充沛的降雨量，而又不會降霜的地區。全世界只有 50 多個國家有這樣的條件，大約都是在赤道南北 160 公里左右的區域。它的採收一定要人工爬上爬下地進行，難度較大。</p>
<p>
	　　由於阿拉比卡種的咖啡豆香味特佳，味道均衡，而且咖啡因含量較小，僅是羅巴斯塔種含量的一半左右，因此栽種量約佔咖啡總栽種量的 70% ，價格也相對較高。</p>
<p>
	　　2. 羅巴斯塔種</p>
<p>
	　　羅巴斯塔種，產量約佔全世界產量的 20%~30% 。</p>
<p>
	　　外形： 豆形較大，正面漸趨圓形，背面呈圓凸形，裂紋直。</p>
<p>
	　　產地： 羅巴斯塔咖啡樹原產地在非洲中西部及東部的馬達加斯加島，亞洲的印度尼西亞。</p>
<p>
	　　氣候需求： 羅巴斯塔咖啡樹適合種植於海拔 500 米以下的低地，對環境的適應性極強，能夠抵抗惡劣的氣候，抗拒病蟲侵害，在整地、除草、剪枝時也不需要太多的人工照顧，可以任其在野外生長，是一種容易栽培的咖啡樹。</p>
<p>
	　　但是其成品味道比阿拉比卡種顯得苦澀，咖啡因的含量也比較高，品質上也遜色很多，所以大多用來製造即溶咖啡。由於主要產地在非洲，所以大部分非洲人都喝羅巴斯塔咖啡。</p>
<p>
	　　3. 利比里亞種</p>
<p>
	　　利比里亞種即大粒種，原產於非洲利比里亞，以及馬來西亞等少數幾個國家。</p>
<p>
	　　它栽培歷史比其它兩種咖啡樹稍短，利比里亞咖啡樹適合種植於低地，它的樹幹又高又壯，有 18 米高，樹葉大而堅韌，果實和咖啡豆也很大。它的種皮緊貼種仁，成熟時爲硃紅色。</p>
<p>
	　　風味濃烈，咖啡鹼含量中等，刺激性強，品質較差。由於它的味道比較獨特，需求量低，栽培面值較小，所以生產量也少，不到全世界咖啡產量的 5% 。</p>
<p>
	　　4. 埃塞爾薩種</p>
<p>
	　　埃塞爾薩種是 1904 年才發現的一個品種原產於非洲的查理河流域，果小，單株產量高，尤其是一種抗旱品種。</p>
<p>
	　　產品味香濃烈，稍帶苦味，栽培較少。</p>
<p>
	　　【 風味輪 】</p>
<p>
	　　咖啡豆的風味不僅僅受到樹種不同的影響，還會受到土壤、氣候的影響。購買咖啡豆的時候，有時會看到各種無法理解的描述：熱帶水果風味、焦糖風味、堅果風味、可可風味&hellip;&hellip;當你真正品嚐的時候，卻發現並沒有這些風味，甚至難以區別這些風味不同的咖啡，也許你覺得是因爲自己&ldquo;不懂咖啡&rdquo;或者&ldquo;天生遲鈍&rdquo;，但其實這些描述並非真實貼切，它們來自於 SCAA (Specialty Coffee Association of America，美國特種咖啡協會)所製作的風味輪。</p>
<center>
	<img alt="" src="http://img03.store.sogou.com/net/a/04/link?appid=100520031&amp;w=710&amp;url=http://mmbiz.qpic.cn/mmbiz/xWYL70wczZrmshdafBeno47Rhiagun9CTbObiaHiauV14DQ2SyicpRUXhdPemSH1u9GuJg883IxUlBXC43lrsiagMWw/0?wx_fmt=jpeg" /></center>
<p>
	　　但是很多人認爲這個風味輪太過老舊，已經不適宜參考了。所以製作出了新的風味輪，這個是另一個版本，將風味分成口感和香氣兩塊。</p>
<center>
	<img alt="" src="http://img03.store.sogou.com/net/a/04/link?appid=100520031&amp;w=710&amp;url=http://mmbiz.qpic.cn/mmbiz/xWYL70wczZrmshdafBeno47Rhiagun9CT7hv3UtTTpzpznibL3k76nODhoAdu7cYL5olqahnf2xB3D9w4eGIn6GA/0?wx_fmt=jpeg" /></center>
<p>
	　　【 判斷咖啡豆的品質 】</p>
<center>
	<img alt="" src="http://img03.store.sogou.com/net/a/04/link?appid=100520031&amp;w=710&amp;url=http://mmbiz.qpic.cn/mmbiz/xWYL70wczZrmshdafBeno47Rhiagun9CTeXibQaefKwZ3H4t183ajc4xHbhDebb8jYtKTolvPOPRxT7lDZNhv9xw/0?wx_fmt=jpeg" /></center>
<p>
	　　影響咖啡沖泡品質最重要的因素&mdash;&mdash;新鮮度。在選定購買的品種後，要先判斷咖啡豆是否優質：</p>
<p>
	　　看：新鮮質佳的咖啡豆外形圓潤，豆大肥美，具有光澤。還要看咖啡豆的內部顏色是否與外表一致或臨近，表裏如一的咖啡自然是烘培程度很好的，屬於高品質的豆子，如果咖啡豆內外不一的話，那就表明烘培時火力過急或是火候沒有掌握好。</p>
<p>
	　　壓：將豆子放在口中或手裏輕壓，新鮮的豆子質感爽脆，芳香四溢。</p>
<p>
	　　捏：最好用手捏捏，感覺一下是否實心，實心者爲佳。</p>
<p>
	　　嚼：選購時，最好拿一兩顆咖啡豆嚼一嚼，新鮮的咖啡豆清脆有聲(表示咖啡尚未受潮)，齒頰留香。</p>
<p>
	　　聞：新鮮的咖啡豆聞起來是富有咖啡原始的芬芳的，不新鮮或是已經過渡氧化的咖啡豆的香味則會欠佳或者是基本沒有味道，嚴重的會有黴味，土腥味和碘味甚至會有發酵的味道。</p>
<p>
	　　【 成品豆的選擇 】</p>
<p>
	　　選擇成品豆的時候，除了按照商家的介紹和既有商品的固定屬性去判斷風味，也可以根據烘焙程度來判斷：</p>
<p>
	　　咖啡豆會因爲不同的烘培程度繼而呈現不同的顏色。顏色較淺的咖啡豆本身的豆酸味是很重的，隨着烘培程度的加深，咖啡豆裏面的酸味會慢慢的消失，而苦味會梯級上升。</p>
<center>
	<img alt="" src="http://img03.store.sogou.com/net/a/04/link?appid=100520031&amp;w=710&amp;url=http://mmbiz.qpic.cn/mmbiz/xWYL70wczZrmshdafBeno47Rhiagun9CTVO0nYwR8GQMPSzygnZZtmcK7z3YRrRD2UdiaAap1cTPrQvrwJnoxOHw/0?wx_fmt=jpeg" /></center>
<p>
	　　咖啡豆的烘培程度分爲淺烘培，中度烘培，和深度烘培。這三個主類有可以細分爲八個小類，細細的列出呢就是如下的八個級別，從淺至深分別爲淺度烘培，肉程式度烘培，中度烘培，深度烘培，城市烘培，全程式烘培，法式烘培，意式烘培，其中以意式烘培程度爲最深。</p>
<p>
	　　現烘焙豆的商家繁多，大部分都是自家烘焙後出售，一般會標明產自哪個莊園、咖啡豆的處理方式、等級、烘焙深度、風味如何。所以大家可以按照喜愛的風味自行選購，沒什麼特別的店家推薦。</p>
<center>
	<img alt="" src="http://img03.store.sogou.com/net/a/04/link?appid=100520031&amp;w=710&amp;url=http://mmbiz.qpic.cn/mmbiz/xWYL70wczZrmshdafBeno47Rhiagun9CTmBOPjPCjaJYXfmYP56wNmicuib5J1Q69Fib1s0Mn7RBT1WrAJ5JHo0gWA/0?wx_fmt=jpeg" /></center>
<p>
	　　玩物君可以介紹一些成品豆的品種，但因爲數量極多，無法一一介紹，在這裏只選擇了一些自己喝過的、較爲常見的進行介紹。</p>
<p>
	　　曼特寧：</p>
<p>
	　　產於印尼蘇門答臘島南部，有比較高的醇厚度，單品裏苦味較明顯，酸度偏低，一般烘焙度較深。</p>
<p>
	　　特別要提一下&ldquo;黃金曼特寧&rdquo;，PWN 公司挑選出顆粒飽滿、尺寸較大的豆子命名爲黃金曼特寧，並註冊商標。所以只有 PWN 公司出產的豆子才能叫做黃金曼特寧。</p>
<p>
	　　耶加雪菲：</p>
<p>
	　　產於埃塞俄比亞的西達摩產區。通常的描述是&ldquo;強烈花香，微妙果酸，柔和的佛手柑和檸檬風味&rdquo;，氣味上確實可以聞到些許花香和果香，但口感上偏酸。如果喜歡這種酸味，耶加雪菲就是一個性價比很高的選擇。</p>
<p>
	　　耶加雪菲的分級制度有兩種。第一種：根據 SCAA 分爲水洗：G1、G2，日曬：G1，G3，G4，G5 ;第二種：數年前埃塞俄比亞官方制定的標準將耶加雪菲分爲 A1、A2 兩種。兩個標準均爲數目越小等級越高。</p>
<p>
	　　藍山：</p>
<p>
	　　在大部分人心中&ldquo;最貴最好&rdquo;的咖啡。產自牙買加首都金斯頓附近的藍山上，因爲產量不大，又被日本壟斷，所以價格一直居高不下。現在國內倒是也能買到正宗的藍山了，比較常見的有三個品牌：美必斯( M.B.C.F )、柯納斯黛爾和瓦倫福。</p>
<p>
	　　藍山咖啡最大的特點就是各種味道的均衡，分級從高到低分爲藍山 No.1、No.2、No.3 和藍山混合。以及比較特殊的藍山圓豆( PB )。</p>
<p>
	　　除了藍山咖啡，牙買加其他產區的咖啡等級也按從高到低分爲：高山咖啡、牙買加優質和牙買加精選。</p>
<p>
	　　夏威夷 KONA：</p>
<p>
	　　有一種說法是藍山是咖啡之王，KONA 是咖啡之後。</p>
<p>
	　　由於島嶼地形加上火山土壤，夏威夷的咖啡具有非常特殊的口感，不會太強烈，不會過酸且有香醇的口感，帶有愉悅的葡萄酒香與酸。</p>
<p>
	　　KONA咖啡分四級，分別爲最高級的 Extra Fancy， Fancy， Prime 及 Gr. No.1 等。 產量少且生產成本高，在精品咖啡近年來需求日增的情況下，市場上 Kona 的價格直追牙買加藍山，上好的 Kona 豆也越來越難買到。</p>
<p>
	　　瑰夏：</p>
<p>
	　　瑰夏是近幾年火起來的一個新品種，以巴拿馬 危地馬拉 哥倫比亞等拉美國家品質比較高，如今名聲、價格直追藍山和 KONA 。風味上主要爲果香和一種類似烏龍茶的香氣。</p>
<p>
	　　巴西咖啡：</p>
<p>
	　　巴西是世界上最大的咖啡產國，總產量世界第一。它出產的咖啡口味溫和，微酸、微苦，沒有大的缺陷，也沒有特別出衆的優點，比較中庸，主要是作爲拼配豆使用。</p>
<p>
	　　哥倫比亞咖啡：</p>
<p>
	　　產量第二位的哥倫比亞咖啡。咖啡豆的整體品質更高。醇度中等，酸度低、口味偏甜，帶一些堅果風味，適合中度或深度烘焙，單喝、拼配都不錯。</p>
<p>
	　　來源：網絡</p>
'

'咖啡,科普知識,教你,三分鐘,認識,咖啡豆,掌握,基礎,知識'

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'1452569302'

'1452569301'

'咖啡科普知識：教你三分鐘發認識咖啡豆 掌握最基礎的咖啡知識_咖啡技術_咖啡知識_中國咖啡網'

'咖啡,科普知識,教你,三分鐘,認識,咖啡豆,掌握,基礎,知識'

'在剛接觸咖啡沒多久的時候，很多人會被神祕深厚的咖啡文化繞暈。淺顯的談論誰都知道：去某某家喝什麼，要多大杯最划算，如何用準確的發音點單以震懾收銀員但你知道你喝的咖啡來自地球上哪一個角落麼?它是什麼品種?又爲何會是這個味道? 上一次科普貼裏面，玩'

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