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'咖啡豆好壞的知識要點：咖啡品質分級 咖啡豆分級的詳細講解'

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'咖啡品質分級並沒有一個國際通行的標準，每個國家的分級方式各是不相同的。因此,咖啡分類是根據適用於各個生產國的一些特徵來進行的。從一個袋子中取出咖啡豆的樣品根據該生產國的標準對其進行判斷，針對這些樣本進行評級，依照評價訣定其好壞口大部分咖啡分'

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'2015-12-23 17:24:54'

'2015-12-23 17:24:52'

'46858'

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'<p>
	<img alt="" src="/uploads/151223/2-1512231H43L02.jpg" /><br />
	　　咖啡品質分級並沒有一個國際通行的標準，每個國家的分級方式各是不相同的。因此,咖啡分類是根據適用於各個生產國的一些特徵來進行的。從一個袋子中取出咖啡豆的樣品根據該生產國的標準對其進行判斷，針對這些樣本進行評級，依照評價訣定其好壞口大部分咖啡分級的特徵有:</p>
<p>
	　　外形(豆的大小、均勻度、顏色)，樣品中欠點豆的數量，盛杯品質，包括口昧和醇度，還有咖啡豆的烘焙程度。各國家之間的不同分級和術語表述不同，所以咖啡質量的標準僅和該國生產的咖啡種類相關，如果不熟悉一個國家原始的分類標準，瞭解咖啡的真正質量是很難的。但至少每個國家之間還有一個固定統一的參考:都以標準化的篩子來訣定咖啡豆的大小，所以購買者不必從生產者的角度來看咖啡豆多大算大，多小算。</p>
<p>
	　　一種咖啡豆可能附有特別的地名，或處理方式(水洗或非水洗)，也可能有標題，或僅在後面有個字母、數字。在某些咖啡業國有化的國家裏，分級體系似乎讓人毫無興趣口比如肯尼亞，一袋子咖啡可能是:水洗法AA，再帶一個數字來表示十分之一的盛杯品質級別口然而就是這種聽起來普通的咖啡被大部分專家一致認爲是世界上最好的咖啡之一。</p>
<p>
	　　大部分加勒比地區和中美洲國家則以海拔來表示品質。像哥斯達黎加的東部區生產LGA kLaW Graven Atlanti。大西洋低海拔)，MGA(Medium Graven Atlanti。大西洋中海拔)，HGA( High GraumAtlantic大西洋高海拔);西岸斜坡地生產HB (Hard Bean硬豆)，MHB (Medium Hard Bean中級硬豆)，GHB(Gaad Hard Bean優級硬豆)和SHB(Strictly Hard Bean極硬豆)。豆子越硬，種植海拔越高，價格就越高。哥斯達黎加最好的種植園會標註自己的袋子並標明海撥，另外和尼加拉瓜一樣，哥斯達黎加也都採用有異國風味的地區名字。危地馬拉在海拔上的標註則比較模糊，從海拔700米到1700米:&quot;Good Washed&quot;(好水洗豆)，&quot;Extra Good Washed&#39;(超好水洗豆)，&quot;Prime Washed&quot;(優級水洗豆)，&quot;Extra PrimeWashed&quot;(超優級水洗豆)，&ldquo;Semi Hard Bean(SH)&rdquo;半硬豆，`Hard Bean (HB)&rdquo;硬豆，&quot;Fancp Hard Bean&rdquo;特級硬豆和&ldquo;Strictly Hard Bean(SHB)&rdquo;極硬豆。</p>
<p>
	　　國家分級系統</p>
<p>
	　　針對咖啡不同品質做出清楚標識的國家有巴西等。依照咖啡的品種分類，或者依出貨港口名稱(桑托斯、帕拉納等)對每個咖啡袋進行分類。再有就是依欠點豆情況，例如，NY(意思是&ldquo;我們按照美洲國家能明白的方式計算欠點豆的數量&rdquo;)和標準3(意思是&ldquo;每300公克樣本有12個欠點豆&rdquo;)，這些欠點豆也包括石頭和小枝。巴西分類體系還包括豆的大小、顏色、密度、形狀、烘焙的潛質，盛杯質量、加工方法、咖啡樹的年齡和批號。</p>
<p>
	　　衣索比亞則是簡單地按處理方式、產地名稱，和一個從1到8之間的等級數字(每個數字代表欠點豆的數量)來進行等級標註。印度尼西亞最近一兩年改變了以往的荷蘭分級體系。現在R(Robusta)就是羅伯斯塔，A(Arabica)是阿拉比卡，WP(WetProcessed)是水洗法，DP( DryProcessed)是幹加工，分爲六個等級， 1和2是高級， 3和4是中級， 5和6是低級。分級數字後面的AP表示磨光後，L,M、S代表豆的大、中、小。例如:&quot;R/DP Grade2L&rdquo;指幹加工大粒高級羅伯斯塔咖啡豆;&rdquo;A/WP Grade 3/AP&quot;指中級水洗磨光後的阿拉比卡咖啡豆。</p>
<p>
	　　大多數咖啡豆出口國家會成立或委託一個部門以建立標準，來管理和監控咖啡貿易，透過監察人員控管咖啡品質。不少國家直接設立咖啡部門，有些則在農業或工商部門底下設立協會。</p>
<p>
	　　咖啡豆分級名詞</p>
<p>
	　　下面這些術語的意思可能跟在國與國之間會有些不同，但他們是普遍接受的定義，有助於人們辨認一種咖啡豆樣品與另一種的不同。</p>
<p>
	　　黑豆Black Bean:受到蟲害的豆子、採收前掉落地面的枯死果實、已分解的豆子、過度成熟果實的豆子、受金屬等外物污染的。粗豆Golden Bean:豆子大小在中豆與大豆之間。</p>
<p>
	　　破豆Broken Bean:乾燥過頭易碎的豆子，在脫殼的時候很容易碎成數片。</p>
<p>
	　　褐豆Brown Bean:在阿拉比卡咖啡豆中用來表示熟過頭的、過分發酵的、發酵不足的(淡褐色)，或髒的、沒進行前期水洗的咖啡</p>
<p>
	　　變色豆Discolored Bean:任何顏色不正常的咖啡豆(阿拉比卡中的綠色、藍色豆，羅伯斯塔中的卡其色、淡褐色、淺黃色的豆)，可能表示劣質的加工或口味不太好。</p>
<p>
	　　象耳Elephant Ear:畸形的咖啡櫻桃，果實內有一粒大形豆半圍着一粒小形豆，這兩個豆子在烘焙的過程中可以分開，但口味不會被破壞。</p>
<p>
	　　象豆Elephant Bean:馬拉戈吉佩變種的俗稱，世界上最大的咖啡豆。好烘焙，香味柔順，一般被看做有價值的豆子。但因經濟利潤小而逐漸消失，不要與象耳朵豆子搞混。</p>
<p>
	　　漂浮豆Floater:水洗時因密度低漂浮在水面來成熟、過度成熟或褐色的豆子。</p>
<p>
	　　狐豆(赤渴色)Foxy Bean:因過熟而略微發紅的咖啡豆，過度發酵(延遲去果肉)的黃色的、霜凍壞的咖啡豆。</p>
<p>
	　　硬豆Hard Bean:很常見的阿拉比卡咖啡豆，對某些出產最佳品質&ldquo;極硬豆&rdquo;的國家來說，這種豆的海拔較低。不要與&ldquo;硬(hard)&rdquo;口味搞混。</p>
<p>
	<br />
	　　去殼咖啡Hull Coffee:幹加工處理的咖啡豆在去除外殼前先將包裹着的乾果實去掉。</p>
<p>
	　　天然豆Natural Bean:指幹加工處理的咖啡豆。</p>
<p>
	　　灰白豆Pale:黃顏色的，出自未成熟的或受乾旱影響的咖啡櫻桃，在烘焙過程中達不到令人滿意的暗色。灰白豆的存在會破壞一批咖啡的味道。</p>
<p>
	　　內果皮Parchment:咖啡櫻桃內包圍咖啡豆的保護膜或外衣。如果要用做種子發芽的話這層膜必須是完整的，也就是&ldquo;帶皮的&rdquo;。</p>
<p>
	　　珠粒Peaberry:一種小個咖啡櫻桃裏面只有一粒小圓豆(畸形)。同類的珠粒被分揀在一起，他們比普通的，甚至是產於同一棵樹上的咖啡豆的賣價要高些。</p>
<p>
	　　豆莢Pod:在去皮後還由乾燥的果肉包圍着的咖啡豆，屬於樣品中的欠點豆。</p>
<p>
	　　被去皮機夾碎的咖啡豆Pulper-Nipped:去皮時被咬傷，會降低品質。</p>
<p>
	　　淡味豆Quaker:和灰白豆很像，雖然該術語有時可以和灰白豆互換使用，但它不是因果實來成熟而造成的。</p>
<p>
	　　粗糙的豆Ragged:因乾旱而發育不全的咖啡豆。</p>
<p>
	　　臭豆Stinker:過度成熟、過度發酵或受到病蟲害的咖啡豆。豆子的香味普遍都有腐臭昧、發黴味。一般肉眼分不出來，經過電子分級機的紫外光時，呈現紅色，會影響整批豆子。</p>
<p>
	　　極硬豆Strictly Hard Bean(SHB):種在極高海拔的阿拉比卡咖啡的品質，豆子的密度高，香味佳。</p>
<p>
	　　極高海拔豆Strictly High Grown(SHG):不同的分級術語，基本上和極硬豆的條件相同。</p>
<p>
	　　級外Triage:最低等級咖啡豆，不能外銷，被丟掉。</p>
<p>
	　　非水洗Unwashed:幹加工的咖啡豆。</p>
<p>
	　　水洗Washed:水洗處理的咖啡豆。</p>
<p>
	　　黃色豆Yellow Bean:阿拉比卡品種裏，由過分乾燥造成的黃顏色咖啡豆。</p>
<p>
	　　來源：鉑瀾咖啡學院</p>
'

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