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'印度靠季風也能處理咖啡!?獨特的季風處理法!!' |
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'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 ) 臺灣多數人熟知的亞洲咖啡,應該還是酸質偏低、口感醇厚的蘇門答臘、曼特寧或越南咖啡。 但其實印度纔是亞洲咖啡產國中歷史最悠久的國家。雖然印度咖啡一直到19世紀被英國殖民時才' |
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'<img alt="" src="/uploads/allimg/190215/19-1Z2151101393U.jpg" /><br />
<br />
<h2 style="box-sizing: border-box; border-bottom-color: rgb(80, 193, 233); border-width: 0px 0px 2px; border-bottom-style: solid; position: relative; padding: 0px 0px 0px 28px; margin: 0px 0px 0.8em; outline: invert none 0px; width: auto; zoom: 1; font-weight: normal; font-size: 19px; 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; color: rgb(51, 51, 51); vertical-align: baseline; font-stretch: inherit;">
<span style="padding: 0px; margin: 0px; outline: invert none 0px; zoom: 1; font-size: 16px;"><font style="box-sizing: border-box; padding: 0px; margin: 0px; outline: invert none 0px; zoom: 1; 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>
<ul style="padding-right: 0px; padding-left: 0px; list-style-position: outside; box-sizing: border-box; border: 0px; list-style-type: none; margin: 0px 0px 20px; outline: invert none 0px; zoom: 1; vertical-align: baseline; font-stretch: inherit;">
<li style="box-sizing: border-box; border: 0px; padding: 0px 0px 0px 20px; line-height: 18px; list-style-type: none; font-style: inherit; margin: 0px 0px 12px; outline: invert none 0px; zoom: 1; font-size: inherit; vertical-align: baseline; list-style-image: none; font-stretch: inherit; font-variant-ligatures: inherit; background: url("https://coffeemecca.jp/wp-content/themes/coffee/images/coffeelist.png") 4px 3px / 0.8em no-repeat;">
<strong><span style="font-size: 16px;"> </span></strong><span style="font-size: inherit; font-style: inherit; background-color: initial;">臺灣多數人熟知的亞洲咖啡,應該還是酸質偏低、口感醇厚的蘇門答臘、曼特寧或越南咖啡。</span>
<div>
</div>
<div>
但其實印度纔是亞洲咖啡產國中歷史最悠久的國家。雖然印度咖啡一直到19世紀被英國殖民時纔開始蓬勃發展,但在那之前已有約兩百年的歷史。</div>
<div>
</div>
<div>
1870年時,由於葉鏽病的影響、加上市場對茶葉需求較大,許多有能力生產出優質咖啡的農園,都紛紛改種茶葉,使印度咖啡產業大受打擊。雖然有這一段過去,印度咖啡仍持續發展,只是將種植與研究重點都放在以抗病力爲優先,口感與風味在後的羅布斯塔與其延伸品種,加上印度因其低海拔與氣候型態,使適應力較高羅布斯塔的產量極高,但也因其風味較其他產國生產的羅布斯坦乾淨,使印度羅布斯塔在咖啡烘焙業者間受到歡迎,多被用來放在義式配方豆中。</div>
<div>
</div>
<div>
季風風漬處理法</div>
<div>
</div>
<div>
印度咖啡中較具知名度的是風漬馬拉巴(Monsoon Malabar),雖然現在已經是可以受到精準控制的處理法,但最一開始的源起純屬意外。</div>
<div>
</div>
<div>
在英國殖民期間,咖啡是以木箱承裝,外銷至歐洲。這些咖啡在運送過程中會經歷季風時期潮溼的天氣,導致咖啡吸收了大量溼氣,也對送抵目的地的咖啡產生巨大影響。當時運送一趟要花上數個月,生豆置於船倉底層,吸收了海面的溼氣與鹹味,生豆運抵歐洲早已變質了,色澤轉黃,咖啡的果酸味幾乎消失,卻發展出極爲獨特的口感。</div>
<div>
</div>
<div>
在這之後雖然航海技術與造船技術有所提升,縮短了運送期,卻導致這種經季風處理的咖啡,風味受到影響。因此這種稱爲風漬處理的咖啡,就會在工廠進行。</div>
<div>
</div>
<div>
風漬處理僅用在經日曬處理的咖啡,風漬過後的咖啡色澤偏淡也十分易碎。這類風漬豆不容易烘焙均勻,加上易碎的特性,導致咖啡熟豆常有賣相不佳、破損豆較多的問題。但這種破損豆卻跟一般低階咖啡瑕疵豆的破損豆不同,對風味較不會造成影響。</div>
<div>
</div>
<div>
在風漬過程中,咖啡通常會損失酸度,但額外增加濃郁且具野性的香氣,在咖啡產業有着兩極化的評價。有人認定這種風味爲其特色,有人卻認爲這是處理過程造成的瑕疵味。</div>
<div>
</div>
<div>
此外印度25萬名咖啡生產者中98%爲小農,因此要追溯產銷履歷到莊園是件難事,通常只能追溯到處理場或是產區。</div>
<div>
</div>
<div>
咖啡口感</div>
<div>
</div>
<div>
印度咖啡多半帶着濃郁的口感,酸度低,且較少擁有多變的風味層次。</div>
<div>
</div>
<div>
咖啡分級</div>
<div>
</div>
<div>
印度咖啡有兩種不同的分級方式:</div>
<div>
</div>
<div>
1.印度特有:</div>
<div>
</div>
<div>
將所有水洗咖啡歸於「種植園」Plantation級</div>
<div>
</div>
<div>
以日曬處理的咖啡則爲「櫻桃」Cherry級</div>
<div>
</div>
<div>
所有水洗處理的羅布斯塔則爲「帶殼咖啡級」</div>
<div>
</div>
<div>
2.豆子尺寸:</div>
<div>
</div>
<div>
AAA(最大)</div>
<div>
</div>
<div>
AA</div>
<div>
</div>
<div>
A</div>
<div>
</div>
<div>
PB(小圓豆)</div>
<div>
</div>
<div>
通常最大的豆子品質最好,但並不總是最正確的衡量指標。</div>
</li>
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'pids' => '0,4,101',
'name' => '咖啡豆日曬法',
'dirname' => 'kafeidouchulifa/kafeidourishaifa',
'pdirname' => 'kafeizhishi/kafeidouchulifa/',
'child' => 0,
'childids' => 171,
'thumb' => '',
'show' => '1',
'setting' =>
array (
'edit' => 1,
'disabled' => 0,
'getchild' => 1,
'linkurl' => '',
'urlrule' => 3,
'seo' =>
array (
'list_title' => '[第{page}頁{join}]{catpname}{join}{modname}{join}{SITE_NAME}',
'list_keywords' => '',
'list_description' => '',
),
'template' =>
array (
'pagesize' => 20,
'mpagesize' => 20,
'page' => 'page.html',
'list' => 'list.html',
'category' => 'category.html',
'search' => 'search.html',
'show' => 'show.html',
),
'cat_field' => '',
'module_field' => '',
'html' => 0,
),
'displayorder' => '0',
'acount' => '45',
'namerule' => '{typedir}/{Y}/{M}{D}/{aid}.html',
'namerule2' => '{typedir}/list_{tid}_{page}.html',
'mid' => 'article',
'pcatpost' => 1,
'topid' => '4',
'domain' => '',
'catids' =>
array (
0 => '171',
),
'is_post' => 1,
'mobile_domain' => '',
'tid' => 1,
'url' => 'https://gafei.com/list-kafeidouchulifa/kafeidourishaifa.html',
'total' => 45,
'field' =>
array (
),
),
172 =>
array (
'id' => '172',
'pid' => '101',
'pids' => '0,4,101',
'name' => '咖啡豆蜜處理法',
'dirname' => 'kafeidouchulifa/kafeidoumichulifa',
'pdirname' => 'kafeizhishi/kafeidouchulifa/',
'child' => 0,
'childids' => 172,
'thumb' => '',
'show' => '1',
'setting' =>
array (
'edit' => 1,
'disabled' => 0,
'getchild' => 1,
'linkurl' => '',
'urlrule' => 3,
'seo' =>
array (
'list_title' => '[第{page}頁{join}]{catpname}{join}{modname}{join}{SITE_NAME}',
'list_keywords' => '',
'list_description' => '',
),
'template' =>
array (
'pagesize' => 20,
'mpagesize' => 20,
'page' => 'page.html',
'list' => 'list.html',
'category' => 'category.html',
'search' => 'search.html',
'show' => 'show.html',
),
'cat_field' => '',
'module_field' => '',
'html' => 0,
),
'displayorder' => '0',
'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-129835-[page].html' |
fix_html_now_url |
'' |
my_web_url |
'https://rdsgw.gafei.com/kafeidouchulifa/20190215129835.html' |
get |
array (
's' => 'article',
'c' => 'show',
'id' => '129835',
'm' => 'index',
) |