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'2016-11-12 15:33:01'

'2016-11-12 15:32:59'

'84833'

''

''

''

''

'咖啡日曬處理法過程圖和水洗法的區別介紹'

''

''

''

''

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NULL

'<a href="http://www.gafei.com/guowaikafeiguan2016111185402.html">咖啡日曬處理法過程圖和水洗法的區別介紹</a><a name="咖啡日曬處理法過程圖和水洗法的區別介紹"></a><br />
<div>
	1、晾曬</div>
<div>
	將咖啡果直接散在晾曬場上晾曬，有時也會藉助烘乾機進行乾燥。當水份到達12%時，便可將曬乾的咖啡果放進倉庫儲存。曬乾的咖啡果比脫去咖啡果和羊皮紙的咖啡保質期長脫皮日曬法（Pulped Natural, Semi-washed）</div>
<div>
	&nbsp; &nbsp; &nbsp; &nbsp; 這種方式通常被稱爲半水洗法（Semi-washed），實際上在生產過程中並沒有水的參與，不知是誰當初用了Semi-washed這個詞，所以有些人把Semi-washed直接翻譯成半乾法，雖然也不確切，但至少比半水洗要少一層歧義。</div>
使用水洗法的農場一定要建造水洗池，並能夠引進源源不絕的活水。處理時，是將完成發醇的豆子放入池內，來回推移，利用豆子的摩擦與流水的力量將咖啡豆洗到光滑潔淨使用水洗法的農場一定要建造水洗池，並能夠引進源源不絕的活水。處理時，是將完成發醇的豆子放入池內，來回推移，利用豆子的摩擦與流水的力量將咖啡豆洗到光滑潔淨　經過水洗之後，這時，咖啡豆還包在內果皮裏，含水率達50%，必須加以乾燥，使含水率降到12%，否則他們將繼續發醇，變黴腐敗。較好的處理方法是使用陽光乾燥，雖然得費時1個-3個星期，不過，風味特佳，相當受到喜愛。另外，有些地方使用機器乾燥，大量縮短處理時間，使得風味不如陽光乾燥的咖啡<br />
<br />
<br />
<div>
	日曬法處理得當的情況下，會有較高的甜度和各種成熟水果風味當咖啡果實幹燥完成後，將脫離乾果皮、果肉和內果皮。</div>
<div>
	脫離果皮之後也是日曬處理法特別耗費人力時間的地方，需要咖啡農們進行人工分篩，將瑕疵豆挑選出來當然了，在晾曬場晾曬也算是風險比較大的一種方式了，因爲處理不當的話，整批的咖啡果實都會毀掉了。爲了降低風險，聰明的咖啡農們還使用了非洲牀這種晾曬方式，可以更好的讓咖啡果實幹燥均勻減少敗壞快樂的咖啡果農們會將相對成熟的咖啡櫻桃從樹上摘下來，然後倒進裝滿水的水池裏進行第一次的分篩，這個目的和水洗法同理。分篩完成後再送往晾曬場進行晾曬乾燥發酵，時間長達一個月左右，這一個月的時間裏需要將咖啡果實不停的翻動觀察，以防止咖啡果實的發酵過度甚至敗壞<br />
	<img alt="" src="/uploads/allimg/161112/8-161112153256158.jpg" style="width: 301px; height: 220px;" /></div>
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    'namerule2' => '{typedir}/list_{tid}_{page}.html',
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    'domain' => '',
    'catids' => 
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    'field' => 
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'/views-85602-[page].html'

''

'https://bak.gafei.com/views-85602'

array (
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  'c' => 'show',
  'id' => '85602',
  'm' => 'index',
)