4.1.4

'1828'

'4'

'咖啡的酸度'

''

'咖啡知識,咖啡百科'

'1.阿拉比卡酸度高，羅布斯塔的酸度低; 2.水洗豆酸度高而日曬豆酸度低; 3.淺烘的酸度高而深烘的低; 4.酸度高不等於明亮而低不等於沉悶; 5.快烘的酸度相對明亮但把握不當會致尖酸，慢烘的酸度柔和但把握不當會致沉悶; 6.高水溫製作酸度相對明亮。'

'83'

'1'

'520咖啡網'

'9'

'/views-1828'

'0'

'0'

''

'2014-05-22 17:26:42'

'2014-05-22 17:27:44'

'1826'

''

''

''

''

''

''

''

''

''

''

''

''

NULL

'<p>
	　　1.阿拉比卡酸度高，羅布斯塔的酸度低;</p>
<p>
	　　2.水洗豆酸度高而日曬豆酸度低;</p>
<p>
	　　3.淺烘的酸度高而深烘的低;</p>
<p>
	　　4.酸度高不等於明亮而低不等於沉悶;</p>
<p>
	　　5.快烘的酸度相對明亮但把握不當會致尖酸，慢烘的酸度柔和但把握不當會致沉悶;</p>
<p>
	　　6.高水溫製作酸度相對明亮。</p>
'

'咖啡知識,咖啡百科'

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'咖啡的酸度_咖啡知識_中國咖啡網'

'咖啡知識,咖啡百科'

'1.阿拉比卡酸度高，羅布斯塔的酸度低 2.水洗豆酸度高而日曬豆酸度低 3.淺烘的酸度高而深烘的低 4.酸度高不等於明亮而低不等於沉悶 5.快烘的酸度相對明亮但把握不當會致尖酸，慢烘的酸度柔和但把握不當會致沉悶 6.高水溫製作酸度相對明亮。'

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