作者:中國咖啡交易網 來源:咖啡豆: 咖啡知識 > 2025-03-19 16:59:14
咖啡的分佈:
咖啡樹生長於以赤道爲中心,南北緯25度之間,稱之爲“咖啡帶”的熱帶或亞熱帶區域的各國農園中。目前咖啡的生產國約60多個,廣佈於南美、中美、西印度羣島、亞洲、非洲、阿拉伯、南太平洋及大洋洲等工區。在產量方面,佔全世界產量第一位的巴西,約佔30%;第二位是以哥倫比亞(10%)爲中心的中南美佔了六成;其次是非洲、阿拉伯約佔三成;其餘的10%則分佈於亞洲及各多數島嶼。
咖啡的生長習性:
咖啡樹是屬於阿卡那科常綠科,是熱帶性植物,不而寒,大多種植在標高爲300-400公尺的地區,也有在標高爲2000-2500公尺的高地栽培,但種植在海拔1500公尺以上的山坡者品質較好。咖啡樹最適合生長在平均溫度爲20攝氏度左右,年降水量爲1500-2000公釐,土壤透水性強,日照適宜的環境裏。咖啡性懼霜降及寒冬,絕對不能種在降霜的高地。一般野生的咖啡樹可長到8公尺左右,家種的,爲保咖啡豆的品質,便於管理以及採收方便,而將高度剪至2公尺,咖啡豆播種後3-5年開始結果,5-20年爲採收期,一棵咖啡樹每年約可結果3-5公斤咖啡櫻桃。
咖啡樹的種植與分佈
咖啡樹的原產地在非洲的埃塞俄比亞。咖啡樹在植物學上,屬於茜草科咖啡亞屬的常綠樹,而一般所俗稱的咖啡豆,其實是咖啡樹所結果實的種子,只因爲形狀像豆子,所以稱爲咖啡豆。氣候是咖啡種植的決定性因素,咖啡樹只適合生長在熱帶或亞熱帶,所以南北緯25度之間的地帶,一般稱爲咖啡帶或咖啡區。不過,並非所有位於此區內的土地,都能培育出優良的咖啡樹。
咖啡樹的種植條件
咖啡樹最理想的種植條件爲:溫度介於15度-25度之間的溫度氣候,而且整年的降雨量必須達1500毫米-2000毫米,同時其降雨時間,要能配合咖啡樹的開花週期。當然,除了季節的雨量的配合外,還要有肥沃的土壤,要排水良好。
含火山灰質的肥沃土壤,另外,日光雖然是咖啡成長及結果所不可欠缺的要素,但過於強烈的陽光會抑制咖啡樹的成長,故各個產地通常會配合種植一些遮陽樹。至於最理想的海拔高度爲500米-2000米。由此可知,栽培高品質咖啡的條件相當嚴格:陽光,雨量,土壤,氣溫,以及咖啡豆採收的方式和製作過程,都會影響到咖啡本身的品質。
白色的花,紅色的果
咖啡樹的第一次開花期約爲樹齡三年左右,白色的花五瓣筒狀花朵,飄散着一種淡淡的茉莉花香,花序濃密而成串排列。
花朵開花二三日之後即會凋謝,幾個月後開始結出果實。果實爲核果,直徑約1.5釐米,最初呈綠色,後漸漸變黃,成熟後轉爲紅色,和櫻桃非常相似,因此稱爲櫻桃咖啡(Coffee Cherry),此時即可採收。
咖啡果實內含有兩顆種子,也就是咖啡豆。這兩棵豆子各以其平面的一邊,面對面直立相連。每個咖啡豆都有一層薄薄的外膜,此膜被稱爲銀皮,其外層又被披覆着一層黃色的外皮,稱爲內果皮。整個咖啡豆則被包藏在黏質性的漿狀物中,形成咖啡果肉,果肉軟且帶有甜味,最外層則爲外殼。咖啡豆是咖啡櫻桃的種子。每年的冬天(乾季)是收成期,紅色的櫻桃的收割方法有很多種方法。豆子本身是由許多層層材質所包住,包括銀色的外皮,類似羊皮紙質 (pergamino),黏液,黏漿狀物質,和它的錶殼。這些甜甜的黏漿狀物質和咖啡豆本身的相互作用決定了許多咖啡豆的口味;同樣的當咖啡豆從櫻桃中被取出時所用的方法也會影響它的口味。基本上有三種處理咖啡豆被取出的方法:即潮溼法,乾燥法及半溼半乾法。
咖啡櫻桃一旦被摘取下來,就得立刻送去農產品加工處理。被摘取下來的櫻桃包括有剛好成熟的,或是過度成熟的,還有尚未成熟的,全都混合在一起。如果不把這些櫻桃加以分開處理的話,所得到的咖啡豆的品質實在不堪入口,因爲其中夾雜着許多味道很差的雜質。所以這些櫻桃就要先被洗乾淨,放在滿水的大槽之中準備做初步的分類。最好的咖啡的密度都比較高,所以會沉入水中。而過度成熟的櫻桃則會浮出水面,很容易就將之分類了。低品質的咖啡不是留下來內部消耗,就是賣給在美國或歐洲的速溶咖啡生產廠商。很不幸的是,那些尚未成熟的櫻桃也會沉在水底和那些已成熟的櫻桃混雜在一起。所以那些尚未成熟的櫻桃就要使用潮溼處理法,或是過一陣子才使用乾燥處理法來將之分類。
在潮溼處理法的過程中,成熟的櫻桃會被擠壓出汁漿汁來。如果處理得當的話,就只有成熟的櫻桃會被擠出漿汁;而尚未成熟的生硬櫻桃也會因此而被分別出來。取出來的豆子要送到發酵槽中,用水浸泡約8-20小時之久。
這個時候咖啡豆中的黏性液體成分已經被濾掉了。潮溼處理法所產生的咖啡豆之特色在於明亮且清潔的味道。但是相對於乾燥處理法所產生的咖啡豆而言,就沒有那麼芳香結實了。當黏液從發酵槽中被除去之後,咖啡要麼就放在露臺上自然乾燥,要麼就使用機器烘乾;或是兩者兼用使之乾燥。幾乎所有咖啡生產地區的咖啡處理都以乾燥法爲主,因爲由此法所產生的咖啡豆之間的差異性非常的小。這樣處理主要的目的是防止豆子發酵,這樣咖啡豆纔不會產生含有令人厭惡作惡的溼軟水果味道的黴菌。
如果不使用潮溼處理法的話,由於某些地區的天候狀況適合生產廠商就可以使用乾燥處理法(自然處理法)。在櫻桃種子內部分裂之後,特別是裏面的黏性物質去除之後;咖啡豆就只要簡單的乾燥法即可,可以使用大的露臺來曬,或是使用機器烘乾。使用這種方法,時間需要久一點,而且也比較容易發酵。無論如何,由於用乾燥處理法處理的咖啡豆總是和甜甜的黏液接觸時間比較久;所以處理出來的咖啡豆會比較甜也比較重。咖啡中的酸度,清潔度,及味道通常在處理的過程中也因而消失了。使用自然處理法的咖啡豆通常用來做濃縮咖啡(espresso)。
第三種處理法稱爲半潮溼處理法(果肉自然除掉法)是一種比較新而且相當稀少的方法。此方法也只適合在某些國家的特定區域中,氣候中有相當長的乾燥期,纔可以用來處理當地的咖啡。這種方法處理所產生的咖啡都是黏黏的,而且黏液也不隨着在槽中發酵而除掉。因此,這種半潮溼處理法所產生的咖啡就含有潮溼處理法和乾燥處理法兩者的特色在其中。這樣的咖啡中酸度,甜度,調味度,及香味都相當的不錯;唯一的是這樣的咖啡就沒有以純粹乾燥或潮溼處理法所產生的咖啡那麼強烈。等到咖啡豆乾了之後,就要把它放在以藤蔓棚爲頂的藤架中。一直放到要運送出去之前的一個去殼程序作業時才掀開。這樣做的目的是爲了完整保持咖啡本身的香味及味道不致生變。去殼之後的咖啡豆,就以 60 公斤爲單位,裝在一個粗麻布袋中,準備出口了。
接下來,咖啡的進口商會把咖啡送到該國的廠商進行烘焙。咖啡的烘焙對於本身的風味發展是最重要的處理程序。咖啡本身的風味也隨着烘焙而改變它的口味,豆子實體,香味,以及酸性。輕度烘焙可以產生許多的口味,香味,和酸性;而重度烘焙則會產生實體較厚重的豆子以及沖泡出一杯更耐人尋味的咖啡。只可惜重度烘焙的咖啡,基本上是爲了使咖啡豆的品質穩定,也因而很難隱藏咖啡豆本身的缺陷。
咖啡豆經過烘焙以後,就可以多元方式進行調配衝煮了;有用espresso機器煮的,或是法國按壓法煮的,真空鍋煮的,滴漏式法等等,不一而足。而各種不同的煮法就要把咖啡豆研磨成不一樣的粗細顆粒。由於咖啡是很容易就失去新鮮的產品,所以研磨咖啡最重要的技巧就是磨多少就喝多少。目前市面上沒有任何一種包裝,可以保存已經研磨過咖啡粉的味道。
咖啡本身的味道相當受制於它被衝煮出來時的方法。使用 Espresso 所煮出來的咖啡口味比較重,香味也比較濃,過程也比較複雜。而滴水式所煮出來的咖啡則比較乾淨和鮮明,也保留了更多的原味。法國壓縮式所煮出來的咖啡,則幾乎保留了所有的原味,以及咖啡本身獨特的錯綜性,只是酸度方面則稍微不見了。而如果使用真空壺煮出來的咖啡,則是又幹淨香味也十足保留住了。其實每一種衝煮方法,若要好喝,則溫度及時間恰到好處纔是最關鍵的地方
咖啡的烘焙
目前咖啡生產國約有60多個,大多位於海拔300~400公尺的地區,也有在海拔2000~2500公尺的高地栽培,其中以1500公尺以上山坡所栽種者的品質較佳。
咖啡樹一般都生長在年降雨量1500~2000毫米,平均氣溫爲20度的熱帶及亞熱帶地區。主要樹種爲阿拉伯種,羅布斯塔種及利比亞種。即使是在同一生產國內,也會因各地區的氣候、海拔和土質等的不同而形成所產的咖啡豆在風味和品質上的差異,從而產生各自的特徵。故很難將一國的咖啡豆之特徵僅以一句話來形容。
•咖啡豆的製取方式
水洗式:將收成的果實放入水槽,通過水流及器具的摩擦,去除果肉和表皮的膠質後作乾燥處理。用此法取得的咖啡豆色澤較好,雜質較少,品質均一。採用該方法的有哥倫比亞、墨西哥、危地馬拉等國家。
日曬式:將採下的果實放在太陽下暴曬一到兩星期,讓其自然乾燥後再以去殼機去除果肉及果皮。製出的咖啡豆會呈微酸而略帶苦味,但較易受天氣的影響。巴西、埃塞俄比亞、也門等地幾乎所有的咖啡豆都以此方法取得。
•平豆與圓豆咖啡的果實內一般有兩顆橢圓形的種子組成的種子對,它們相互銜接的一面爲平面,稱爲平豆;但也有的果實裏只有一顆圓形的種子,稱爲圓豆。它們的味道並沒有不同。
決定咖啡的特色─ 四味一香
....
咖啡所有的顏色、香氣和味道,都是經過烘焙的手續,在咖啡生豆中發生些化學變化結果所形成的特色。
◎苦味:== 咖啡因,咖啡基本味道要素之一.
◎酸味:== 丹寧酸,咖啡基本味道要素之二.
◎濃醇:== 咖啡濃厚芳醇的味道.
◎甜味:== 當咖啡生豆內的糖分,經過烘焙手續部分焦化後,其餘的部分就是甜味了.
香(咖啡香):== 咖啡生豆裏的脂肪.蛋白質.糖類是香氣的重要來源.
咖啡豆的原品種
目前全世界最重要的咖啡豆主要來自阿拉比卡,羅伯斯塔及利比里亞這三個原品種。
原產地爲埃塞俄比亞的阿拉比卡咖啡樹,其咖啡產量佔全世界產量70%,世界著名的咖啡品種幾乎全是阿拉比卡種。
阿拉比卡種的咖啡樹適合種於日夜溫差大的高山,以及溼度低,排水良好的土壤,理想的海拔高度500米-2000米,海拔越高,品質越好但由於抗病蟲害的能力較弱,故較其他兩種咖啡樹難種。
羅伯斯塔咖啡樹原產地在非洲的剛果,其產量約佔全世界產量的20%-30%。羅伯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,能夠抵抗惡劣氣候,抗拒病蟲侵害,在整地,除草,剪枝時也不需要太多人工照顧,可以任其在野外生長,是一種容易栽培的咖啡樹。但是其風格比阿拉比卡種來得苦澀,品質上也遜色許多,所以大多用來製造即溶咖啡。由於產地在非洲,所以大部分非洲人都喝羅伯斯塔咖啡。
利比里亞咖啡樹的產地爲非洲的利比里亞,它的栽培歷史比其他兩種咖啡樹爲短,所以栽種的地方僅限於利比里亞,蘇利南,蓋亞那等少數幾個地方,因此產量佔全世界產量不到5%,利比里亞咖啡樹適合種植低地,所產的咖啡豆具有極濃的香味及苦味。
[煎焙的概念]
煎焙即將咖啡豆煎煮,創造出咖啡獨特的色澤(琥珀色)、風味與芳香。煎焙使淡綠色的生咖啡豆變成我們平常所熟悉的茶褐色咖啡豆。高標的煎焙是指能將生咖啡豆具有的香味、酸味、苦味巧妙地表現出來。
[煎焙的基本原則]
煎焙最重要的是能夠將豆子的內、外側都均勻地炒透。首先是透過火力將豆中的水分順利地排出,此一步驟若太操之過急會起斑點,而且味澀嗆人。
咖啡的味道百分之八十是取決於煎焙,因此煎焙是沖泡出好喝咖啡的重要程序。
煎焙的技術若好,則豆會大而膨脹、表面無皺紋、光澤勻稱,各有其不同的風味。將咖啡豆煎焙出其最大極限的特色,正是煎焙的最終目標。
[煎焙的種類與階段]
煎焙咖啡豆的方法,可分爲輕、中、深三大類。一般而方,輕度的煎焙酸味較強,具獨特香味。深度煎焙則越深酸味漸失,且越苦。而且煎煮的焦味使得香味更爲濃郁。
煎焙的階段與咖啡豆的特徵,如下表所示。煎焙的程度由輕而深,共可分爲八個階段。1、LightRoast2、CinnamonRoast3、MedialRoast4、HighRoast5、CityRoast6、FullCityRoast7、FrenchRoast8、ItalianRoast
咖啡的沖泡知識
一、濾紙沖泡----最輕鬆的沖泡法
[特徵]最簡單的咖啡沖泡法。濾紙可以使用一次立即丟棄,比較衛生、也容易整理。還開水的量與注入方法也可以調整。一人份也可以沖泡,此乃人數少的最佳沖泡法。
[關於器具]滴漏器有一孔與三孔之分。在此使用三孔式。注入開水用的壺口最好是口尖細小,可以使開水垂直地倒於咖啡粉上,比較適當。
[沖泡的重點]
1.一人份的咖啡粉約10-12公克,而開水是120сс。
2.喜歡清淡咖啡的人,粉量約一人8公克即可。
3.喜歡濃苦味的人,粉量可一人12公克,並充分地蒸煮。
4.注熱水用的壺約注入七分、八分的話比較容易操作,而開水量依人數多寡而準備。
5.將燒杯加熱而不使其沸騰的程度再注入咖啡杯。
6.過濾的抽出液不要滴到最後一滴,止(倘若全部滴完可能有雜味或雜質等)。
[程序]
①、過濾紙的接着部分沿着縫線部分摺疊再放入滴漏中。
②、以量匙將中研磨的咖啡粉依人數份(一人份約10-12G)倒入滴漏之中,再輕敲幾下使表面呈平坦。
③、用茶壺將水煮開後,倒入細嘴水壺中,由中心點輕穩地把開水注入,緩慢地以螺旋方式使開水滲透且遍佈咖啡粉爲止。務必緩緩地倒 入。
④、爲了要將可口的成分抽出,將已澎脹起來的咖啡粉多蒸一下(停留約二十秒左右)。
⑤、第二次的開水,從咖啡粉的表面慢慢地注入。注入水量的多寡必須與抽出咖啡液的用量一致,將過濾的開水量保持一定溫度。
⑥、抽出液達到人數份時即可停止,濾紙內殘留着開水的狀態將其丟棄。
二、法蘭絨濾網沖泡-----展現出咖啡最大極限的風味
[特徵]以法蘭絨濾網沖泡出的咖啡,最香醇可口。不過濾網的整理與保管要特別注意,否則咖啡味道會低落。
[沖泡前的準備事項]
1.開水注入後咖啡粉會膨脹,因此要選擇稍大些的濾網。
2.濾網的起毛做外側,充分將水擰掉皺紋弄直後使用。
[關於法蘭絨濾網的保管]
使用新的法蘭絨濾網時,爲了除去布上會殘留着的水糊或味道,可使用刷子洗(此時不可使用肥皂或肥皂粉。因爲味道無法脫落)之後,以使用過的咖啡粉加水煮沸五分鐘再用水洗。
[法蘭絨濾網的保存方法]濾布使用後要用水好好地清洗,爲了防止氧化要加水放在冷藏庫裏。而且必須每天換水,否則會起水垢引起布目堵塞。使用時,以溫開水沖泡,再充分擰乾後使用。
[程序]
① 布目當內側,咖啡粉一人份10-12G放入濾布中,再將咖啡粉弄平。
② 淺烘焙的咖啡開水溫度約以95度左右,而深烘焙要低些,最初細線般地注入,邊控制開水量邊劃圓注入。咖啡粉起細泡後燜蒸二十秒,這段時間須“暫停”。第二次以後,每次用等量的開水以旋渦狀注入,從中心到外側再回到中心
③不要讓開水完全滴完,照人數份注入即可,而在濾布內的開水尚殘留的狀態時取出。④抽出終了,咖啡液的溫度降低時要加溫而不使其沸騰。輕搖後再倒入杯子裏。
三、汽加壓煮咖啡器----意大利風味
[特徵]蒸汽加壓煮咖啡器其特徵乃是利用蒸氣壓力瞬間將咖啡液抽出。濃苦蒸汽咖啡是各類咖啡的基本,隨年月的增加更受歡迎
飲用咖啡的小知識
1、早晨喝咖啡,多加些牛乳,提神又營養。
2、辦公或工作者在下午三~四點的時間爲飲茶時間,此時喝咖啡會使您消除疲勞,精神百倍。
3、晚餐後喝上一杯咖啡,加少許威士忌或白蘭地酒,芳香可口,幫助消化。
咖啡對人體的影響:
1、孕婦及授乳產婦應儘量避免飲用含咖啡因的飲料。在月經期的女士亦因被免飲用咖啡,因爲會加大月經期的流量,造成失血過多。
2、胃病患者應儘量少喝咖啡,纔不致因喝過量而導致胃病惡化。
3、過度攝取咖啡因後,心臟跳動加快,血壓增高,故高血壓與動脈硬化患者須注意控制飲用含有咖啡因的飲料。
4、咖啡對糖尿病患者也有不良影響。
5、皮膚病患者對咖啡更要儘量避免,纔不致使病症加速惡化。
6、運動者對飲用含有咖啡因的飲料也要節制,因爲過度刺激興奮後會在比賽前更加疲勞
咖啡小常識
1. 運動前飲用咖啡,更能達到減肥的效果。
2. 當喫完大蒜等氣味強烈的食物後,喝咖啡可使口腔恢復清爽自然。
3. 咖啡渣倒入廚房的水槽中,可以消除廚餘所產生的異味。
4. 咖啡渣放入冰箱中,可吸收異味,從而避免食物串味。
5. 咖啡渣放在房間的牆角,可吸收異味,同時還能防止蟲蟻侵入。
6. 咖啡渣做枕頭的填充物,具有安神清腦的作用,可提高睡眠質量。
7. 儲存過久而不新鮮的咖啡粉,可用來做乾燥劑,放入書櫃,衣櫃,可預防衣物,書籍因受潮而發黴。
1、意大利濃咖啡
“Espresso”這個詞出自意大利語“快速”,因爲意大利濃咖啡的製作及送到消費者手裏的速度都相當快。意大利濃咖啡就像暖蜜似地從過濾器裏緩緩滴落,深紅棕色的,奶油含量達到10%至30%。意大利濃咖啡的釀造可以用4個M來定義:Macinazione代表一種正確的混合咖啡的研磨方法; Miscela是咖啡混合物; Macchina是製作意大利濃咖啡的機器; Mano代表煮咖啡的師傅的熟練技術手法。只有這四個M中的每一個要素都被精確地掌握,煮出的意大利濃咖啡纔是最棒的。
喝意大利濃咖啡時,只需嘗一小口我們就會迅速被其濃郁的口味和香氣所折服,這正是意大利濃咖啡與其他咖啡的不同之處。香味和濃度是衡量意大利濃咖啡是否好喝的兩個尺度。
2、卡布奇諾咖啡(Cappuccino )
卡布奇諾咖啡是另一種濃咖啡,含有50%蒸牛奶和50%泡沫牛奶。也可以說含有1/3濃咖啡,1/3蒸牛奶和1/3泡沫牛奶。但是,這也得取決於製作咖啡的人。許多地方會使用更多蒸牛奶和更少泡沫。
這種咖啡,顏色好像意大利修道士戴的頭巾,所以定名爲卡普奇諾(加奶油塊咖啡)。伴有肉桂棒,再淋上檸檬汁,顯示出複雜的風味。
所謂幹卡布奇諾(Dry Cappuccino)是指奶泡較多,牛奶較少的調理法,喝起來咖啡味濃過奶香,適合重口味者飲用。到於溼卡布奇諾(Wet Cappuccino)則指奶泡較少,牛奶量較多的做法,奶香蓋過濃嗆的咖啡味,適合口味清淡者。溼卡布奇諾的風味和時下流行的拿鐵差不多。一般而言,卡布奇諾的口味比拿鐵來得重,如果您是重口味不妨點卡布奇諾或幹卡布奇諾,您如果不習慣濃嗆的咖啡味,可以點拿鐵或溼卡布奇諾。
配製方法:把深煎炒的咖啡預先加熱,倒入小咖啡杯裏,加2小匙砂糖,再加1大匙奶油浮在上面,淋上檸檬汁或橙汁,用肉桂棒代替小匙插入杯中。
3、摩卡咖啡(Mocha)
摩卡是也門的一個港口。也門位於西南亞,在阿拉伯半島的南角,是主要的咖啡生產國。
目前以也門所生產的咖啡爲最佳,其次爲依索比亞的摩卡;摩卡咖啡帶潤滑中之中酸至強酸、甘性特佳、風味獨特,含有巧克力的味道;具有貴婦人的氣質,是極具特色的一種純品咖啡。
摩卡咖啡在小巧的杯中顯出濃厚的紐約風味,配製方法:在杯中加入巧克力糖漿20毫升和很濃的深煎炒咖啡,攪拌均勻,加入1大匙奶油浮在上面,削一些巧克力末作裝飾,最後再添加一些肉桂棒。
瑞士摩卡(威克蘭娜咖啡),摩卡加上鮮奶和巧克力糖漿,再加上鮮奶油和巧克力 。
4、摩卡薄荷咖啡
摩卡薄荷咖啡:“在冷奶油上倒上溫咖啡”冷奶油浮起,成冷甜奶油,它下面的咖啡是熱的,不加攪拌讓它們保持各自的不同溫度,喝起來很有意思。這是美國人愛好的巧克力薄荷味咖啡,薄荷味和咖啡相稱地調和釀造出來。
配製方法:在杯中依次加入20克巧克力、深煎炒的咖啡、1小匙白薄荷,再加1大匙奶油浮在上面,削上一些巧克力末,最後裝飾一片薄荷葉即成。
5、維也納咖啡(Viennese)
"Viennese"乃奧地利最著名的咖啡,是一個名叫愛因·舒伯納的馬車伕發明的,也許是由於這個原因,今天,人們偶爾也會稱維也納咖啡爲“單頭馬車”。以濃濃的鮮奶油和巧克力的甜美風味迷倒全球人士。雪白的鮮奶油上,灑落五色繽紛七彩米,扮相非常漂亮;隔着甜甜的巧克力糖漿、冰涼的鮮奶油啜飲滾燙的熱咖啡,更是別有風味!
這種維也納咖啡有着獨特的喝法。不加攪拌,開始是涼奶油,感覺很舒服,然後喝到熱咖啡,最後感覺出砂糖的甜味,有着三種不同的口感。
維也納咖啡的製作有點像美式摩卡咖啡。首先在溼熱的咖啡杯底部撒上薄薄一層砂糖或細冰糖,接着向杯中倒入滾燙而且偏濃的黑咖啡,最後在咖啡表面裝飾兩勺冷的新鮮奶油,一杯經典的維也納咖啡就做好了。
6、曼特寧咖啡(Mendeling)
咖啡中的紳士--蘇門答臘曼特寧:曼特寧是生長在海拔750~1500米高原山地的上等咖啡豆,寓意着一種堅韌不拔和拿得起放得下的偉岸精神。它代表着一種陽剛,喝起來有種痛快淋漓、恣意汪洋、馳騁江湖的風光,這種口味讓男人們心馳神往。是蘇門答臘中最具代表性的咖啡;氣味香醇,酸度適中,甜味豐富十分耐人尋味,適合深度烘培,散發出濃厚的香味。是印度尼西亞生產的咖啡中品質最好的一種咖啡。
7、拿鐵咖啡(Latte)
這是一種含有蒸牛奶的濃咖啡,在一些咖啡店裏,咖啡頂部會有少量泡沫。它比卡布奇諾咖啡的泡沫要少一些。
意大利濃縮咖啡加入高濃度的熱牛奶與泡沫鮮奶,保留淡淡的咖啡香氣與甘味。散發濃郁迷人的鮮奶香,入口滑潤而順暢,是許多女生的最愛。拿鐵中的咖啡、牛奶與奶泡的比例是1:8:1,因此,它可以說是一杯沒有負擔的咖啡,可以喝到牛奶的溫潤,像是一杯牛奶咖啡,只是喝牛奶時有咖啡香。
如果在熱牛奶上再加上一些打成泡沫的冷牛奶,就成了一杯美式拿鐵咖啡。星巴克的美式拿鐵就是用這種方法制成的:底部是意大利濃縮咖啡,中間是加熱到65~75℃的牛奶,最後是一層不超過半釐米的冷的牛奶泡沫。
8、藍山咖啡(Blue Mountain )
著名的咖啡都用出產地來描述其特徵。氣候和土質都最終會給咖啡口味帶來細微的變化。牙買加的熱帶島嶼擁有種植咖啡的絕佳條件。島嶼的大部分都被山地覆蓋着,包括作爲島嶼的最高地帶的藍山山區。藍山山區是一塊富饒的土地,那裏炎熱的氣候、充足的降水和高海拔完美地結合在一起。在海拔將近7500英尺的地方是世界上咖啡出產量最高的地方。
牙買加藍山地區的咖啡有三個等級:藍山咖啡(Blue Mountain Coffee),高山咖啡(Jamaica High Mountasin Supreme Coffee Beans)和牙買加咖啡(Jamaica Prime Coffee Beans)。其中的藍山咖啡和高山咖啡下面又各分兩個等級。從質量來分由上到下依次爲:藍山一號,藍山二號,高山一號,高山二號,牙買加咖啡。通常情況下種植在海拔457米到1524米之間的咖啡才被稱之爲藍山咖啡。種植在海拔274米至457米之間的咖啡通常被稱爲Jamaica Prime Coffee Beans ,在價格上藍山咖啡要比高山咖啡高出數倍。
咖啡不是牙買加土生土長的。咖啡豆是於1728年被總督帶到島嶼上的。藍山咖啡有着非常純正的口味,而且帶着甜味。它的味道醇厚,順滑,濃烈,風味細膩的咖啡;純藍山咖啡口感、香味較淡,但喝起來卻非常香醇精緻;具有貴族的品味,乃咖啡中之極品。因其生長的地理區域相當狹小,因此藍山咖啡的產量也十分有限,有時甚至難以買到。
9、土耳其咖啡(Turk Kahvesi)
土耳其人有句諺語說:“喝你一杯土耳其咖啡,記你友誼四十年。”在土耳其的大街小巷,到處是掛有“咖啡”招牌的店,有的還畫着一隻小巧的咖啡杯,杯沿上似乎冒着縷縷熱氣。
土耳其人在喝完咖啡以後,總是要看看咖啡杯底殘留咖啡粉的痕跡,從它的模樣瞭解當天運氣。
土耳其咖啡既不是蒸餾式的也不是沖泡式的,而是用很細的土耳其咖啡粉,加冷水,用長杓小鍋以小火慢煮至沸騰,煮出一杯杯又苦又濃的泡沫咖啡。聰明的土耳其人知道這麼濃的咖啡對健康有礙,所以所用的瓷咖啡杯盤體積都非常迷你,約是普通咖啡杯的一半容量。
配製方法:在奶盆裏倒入研細的深煎炒咖啡和肉桂等香料,攪拌均勻,然後倒入鍋裏,加些水煮沸3次,從火上拿下。待粉末沉澱後,將清澈的液體倒入杯中,這時慢慢加入橙汁和蜂蜜即成。
10、冰凍奶油塊咖啡
冰凍奶油塊咖啡,是不加冰塊的,而是冰鎮過的。這裏介紹用咖啡製成冰加入的美式飲用方法。
配製方法:在玻璃杯中加入咖啡製成的冰塊,倒入加糖煮沸的牛奶,從上面慢慢注入冰凍咖啡,這時牛奶和咖啡分成兩層。牛奶泡沫在最上層,撒一些肉桂粉作裝飾。
11、哥倫比亞咖啡(Colombia)
產地爲哥倫比亞,烘焙後的咖啡豆會釋放出甘甜的香味,具有酸中帶甘、苦味中平的良質特性,因爲濃度合宜的緣故,常被應用於高級的混合咖啡中。
哥倫比亞咖啡有着一種清苦的體會,清與澀如同生活,而苦味卻是人生之中的必需,停在舌根的末香則是一番對前塵徹底的回想。苦是痛苦,清讓人沉靜,末香便成了一種精神的勝利。
哥倫比亞咖啡是少數以自己名字在世界上出售的單品咖啡之一。在質量方面,還沒有別的咖啡得到咖啡客們如此高度的評價。它另有一個很好聽的名字,叫“翡翠咖啡”。
世界咖啡分兩大系列,一種是以巴西爲代表的“硬”咖啡,味道濃烈;另一種是以哥倫比亞爲代表的“軟”咖啡,其味淡香。區別在於產地的海拔高度和種植方法,巴西將咖啡種在丘陵紅壤比較粗放,哥倫比亞產在山地黑土精耕細作。
哥倫比亞咖啡經常被描述爲具有絲一般柔滑的口感,在所有的咖啡中,它的均衡度最好,口感綿軟、柔滑,可以隨時飲用,它獲得了其他咖啡無法企及的讚譽:被譽爲“綠色的金子”。
12、巴西咖啡(SANTOS)
巴西乃世界第一的咖啡生產國,所產之咖啡,香味溫和、微酸、微苦,爲中性咖啡之代表。酸味和苦味可藉由烘培來調配,中度烘培香味柔和,味道適中,深度烘培則有強烈苦味,是調配溫和咖啡不可或缺的品種。
從盛產咖啡豆的巴西精選的極品,口感中帶有較濃的酸味,配合咖啡的甘苦味,入口極為滑順,而且又帶有淡淡的青草芳香,在清香略帶苦味,甘滑順口,餘味能令人舒活暢快。
深焙的濃咖啡60cc;砂糖20g。杯中放入砂糖,注入咖啡。這是典型的巴西咖啡。小杯中放入足夠的砂糖,不要攪動直接飲用,這樣在喝到最後的時候,可以盡享咖啡最後的香甜。
13、勃艮第咖啡(Burgundy)
法國的勃艮第是紅葡萄酒的故鄉,那裏出產的紅酒顏色鮮豔、口感絕佳。勃艮第咖啡就是在咖啡中混合了葡萄酒的風味,是一款非常高雅的花式咖啡。
法國人對紅酒的鐘愛猶勝與俄羅斯人對伏特加,巴西人對咖啡。他們不願意紅酒攙雜任何別的物質。Burgundy Coffee卻是一種將紅酒與咖啡融合在一起的花式咖啡。我在想這種咖啡應該是愛浪漫的法國人設計的,因爲它的製作過程中充滿了紅色的爛漫。先將鮮奶油與紅酒攪拌一下,然後打沫,打出來後你會發現紅色的奶沫是那麼別有韻味,含蓄卻又充滿了挑逗。在已暖完杯後的馬克杯底先加入一點紅酒,然後將做好的咖啡與砂糖到入(咖啡是意式濃縮咖啡),最後將打好的紅色泡沫放入。一杯浪漫的Burgundy咖啡就做成了。
14、地中海咖啡
地中海咖啡混合了咖啡、巧克力糖漿和各種香料的味道。混合在一起的香料,就像地中海的多元文化特色,有北部非洲遊牧民族的狂野、有西亞阿拉伯人悠久的歷史、有南部歐洲人陽光燦爛的性格。因此,如果你想在一個特別的日子營造一種特別的氣氛,地中海咖啡是你完美的選擇。
地中海咖啡所需要的香料比較複雜,如果你喜歡混合香料的味道就要想辦法配齊它們;如果你只喜愛其中的一種或兩種,也可以省略其他的香料。
首先把茴香籽、丁香花苞、肉桂粉和小豆蔻放進平底鍋炒香,這時你的廚房裏會瀰漫出一種迷幻的味道,你會情不自禁地讚歎這些源自亞洲的植物對人類神經神奇的刺激作用;然後把巧克力糖漿放入鍋裏和香料充分混合,這又會升起一股甜香味;最後倒人一杯黑咖啡,一起加熱一會兒,溫度不要太高,大約90℃,咖啡就要沸騰的時候,把鍋從火上移開,趁熱倒入馬克杯中。
15、夏威夷咖啡(Kona)
夏威夷產的科納(Kona)咖啡豆具有最完美的外表它的果實異常飽滿,而且光澤鮮亮。咖啡的口味濃郁芳香,並帶有肉桂香料的味道,酸度也較均衡適度
屬於夏威夷西部火山所栽培的咖啡,也是美國唯一生產的咖啡品種,口感較強,香味濃,帶強酸,風味特殊。品質相當穩定,是前往夏威夷的觀光客必購土產之一。
真正的科納咖啡確實是世間珍品,不易找到。最佳的科納咖啡分爲三等:特好(ExtraFancy)、好(Fancy)和一號(NumberOne)。這三等咖啡在莊園和自然條件下都有出產。現在市面上大多數自稱爲“科納”的咖啡只含有不到5%的真正夏威夷科納咖啡。在美國還可找到另外一種不錯的夏威夷咖啡——夏威夷卡伊農場咖啡(KaiFarms)。
16、愛爾蘭咖啡(Irish coffee)
愛爾蘭咖啡是一種既像酒又像咖啡的咖啡,原料是愛爾蘭威士忌加咖啡豆,特殊的咖啡杯,特殊的煮法,認真而執着,古老而簡樸。
把風味獨到的特製 Espresso 佐以威士忌、糖和鮮奶油,讓Espresso的香濃被威士忌提昇得更為明顯,並與鮮奶油調和出香滑順口、甘苦適中的滋味。
17、碳燒咖啡(Charcalfire)
是一種重度烘焙的咖啡,味道焦、苦不帶酸,咖啡豆有出油的現象,極適合用於蒸氣加壓咖啡。炭燒咖啡被人們尊稱爲世界上最苦的咖啡。要知道,酸苦可是人類長時間以來對味覺的“注意信號和基本記憶。而對於咖啡客們現在津津樂道的那股獨特的咖啡香來說,其“四味一香的成分分佈中,本來就是以酸、苦爲基本要素的。在這種意義上,炭燒咖啡這一細緻入微的“苦可是一不小心的得了半壁江山的。
18、龐德咖啡
龐德咖啡,又稱‘玫瑰咖啡’,是法國最流行的花式咖啡之一。以別緻的創意,美的造型著稱,特別適合情人對飲或者一個人享受寂寞之美。在咖啡中間懸浮的是幾瓣鮮豔的玫瑰花瓣,宛如雪裏紅,美麗動人,也可以在杯中放入一朵鮮奶油玫瑰花。但是記住顏色一定要鮮豔,這樣纔會產生強烈的對比之美。此款咖啡味道香醇、濃烈,極適合於餐後和平時飲用
調製方法:倒入2/1杯蜂蜜再加入熱咖啡1杯8分滿,最後加入鮮奶。杯中先加入糖包,再倒入熱咖啡 8分滿,上面旋轉加入一層鮮奶油,最後放入2片玫瑰花瓣。
19、 俄式咖啡也叫熱的摩加佳巴,具有濃厚的咖啡味。
配製方法:將深煎炒的咖啡、溶化的巧克力、可可、蛋黃和少量牛奶在火上加熱,充分攪拌,加入1小匙砂糖,攪拌均勻後,倒入杯中,加1大匙奶油浮在上面,削上一些巧克力末作裝飾。
咖啡常識
1 南美洲
【哥倫比亞(Colombia)】
是世界第二大咖啡生產國,年產量約佔全球的12%,雖然遠低於第一名巴西的30%到35%,卻大部分都是高品質的高山水洗豆。 哥倫比亞中部被南北縱向的三條山脈分割成數塊谷地,其中中央和東邊的山脈正是咖啡的主要產區。此地咖啡用集散的市場來命名,在中央山脈的有美得林(Medellin)、阿曼尼亞 (Armenia)和馬尼札雷斯(Manizales),而在東邊山脈較有名的有波哥大(Bogota,首都)和布卡拉艋(Bucaramanga)。
其中中央山脈最有名的美得林,有着厚重的質感、豐富的香味和平衡優美的酸味,阿曼尼亞和馬尼札雷斯則沒那麼好,但在市場上這三種會被看做是同一類豆子來流通,稱做「MAM」。如果你買到一袋MAM,表示袋子裏可能是這三種豆子中的任一種,它具有和美得林類似的質感與香味,卻沒有那麼酸;至於布卡拉艋,則有點蘇門答臘的特性,質感濃稠,滋味豐富,酸味微弱。 依顆粒的大小分級,最高等的哥倫比亞豆爲「頂級」(Supremo),次一等的則叫「特優級」(Extra),不過在市場上這兩級常常被泛稱爲同一等級,叫做特高級(Excelso)。
最好的哥倫比亞豆和哥斯大黎加或夏威夷可那豆類似,是一種沒有極端的咖啡,質感濃郁,卻不如蘇門答臘濃;香味豐富,卻不如最好的牙買加高山香;酸味明顯,卻不如安提瓜酸。它常帶一種焦糖似的甘美味,類似布丁的芬芳,聞起來缺乏酸酸的果香,令人聯想到牛奶煎餅的氣味;用來調配綜合咖啡也十分適合。七十年代以來,在哥國政府的全力推動之下,許多老樹被產量高的新樹種所取代,可惜評論家認爲新種咖啡較舊種溫和普通,品質已經大不如前了。
【委內瑞拉(Venezuela)】
委內瑞拉的咖啡產量不高,大部分供應國內消費。雖然委內瑞拉咖啡主要產自西部接近哥倫比亞的地區,但是它的酸味非常弱,一點也不像哥倫比亞豆,反而比較像加勒比豆般甜而深沉。
【祕魯(Peru)】
水洗的祕魯豆,以中部的嬋茶瑪悠(Chanchamayo)與南部的庫斯科(Cuzco)最着名,另外北部也有一些不錯的有機咖啡。祕魯豆有柔和到銳利的酸味,單薄到中等的質感,滋味與香氣頗佳,是很好的綜合品成份。
【巴西(Brazil)】
雖然巴西咖啡年產量達全球的30到35%,佔世界第一位,但沒有一種巴西豆稱得上是頂級的咖啡。滿山遍野的咖啡樹,分佈在巴西的南部,可是搬得上臺面的,卻只有「山多士」(Santos)一種;其他草率處理的豆子,大部分都拿來做即溶咖啡和易開罐咖啡。 山多士咖啡生長在聖保羅(Sao Paulo)一帶,以出口港山多士爲名,是十八世紀由布邦島(Island of Bourbon,今天的法屬留尼旺島,位於馬達加斯加島東邊的印度洋中)傳來的阿拉比卡樹後裔,屬於布邦亞種(var. Bourbon)。在樹齡三到四歲以前,布邦咖啡樹結的是小而扭曲的豆子,稱爲「布邦山多士」,這是最高級的巴西豆,通常在咖啡館裏直接被叫做「巴西」。
三四歲以後,布邦咖啡樹只會結出又大又平的豆子,稱做「平豆山多士」(Flat Bean Santos),價格便宜,不受咖啡族青睞。布邦山多士沒有突出的個性,滋味平平,質感中等,酸味普通,通常當做綜合咖啡的基底,專門襯托別的咖啡。不過它倒有一個特色,就是含油豐富,這對不喜歡用羅布斯塔豆來調配Espresso綜合品的人來說,是一項令人歡迎的優點--它保證給你厚厚的克麗瑪。
巴西還有一種「里約」豆(Rio),由里約熱內盧(Rio de Janeiro)輸出,也很有名,不過它的名不是因爲好喝,而是因爲怪味。它有一股濃烈攻鼻的碘味,咖啡專家們特別把這類臭味叫做「里約碘味」(Rio);另外一個和里約豆有關的不名譽字眼,用來形容一種嚐起來有點刺激性的藥味,稱爲「里約味」(Rioy),是由在樹上乾燥的咖啡漿果在乾燥過程中持續發酵所造成的,常常可在乾燥處理的里約豆中發現。
2 拉美中美加勒比海
【牙買加(Jamaica)】
提到牙買加,我們馬上聽想到「藍山」(Blue Mountain)咖啡。稀有昂貴的真藍山豆,原產自華倫福(Wallensford)咖啡園,但現在產地已擴充到附近海撥一千公尺以上的藍山山區,只要莊園的樹種和處理程序合乎一定標準,政府就頒發保證書,准許使用「藍山」這個名稱。
它曾經是咖啡神話的主角,可惜許多人認爲傳說中的特性--豐富的芳香、完整的質感,與均勻適口的酸味完美結合--已經不再,十五年前還有的美好酸味,如今只能在回憶裏找尋了。
儘管如此,它的價格還是水漲船高,在臺灣,有保證書的生豆零售價每公斤通常要2000元以上;在普遍使用麻袋包裝的生豆市場中,堅持用圓桶包裝的藍山豆格外顯示它的身價不凡。
「牙買加高山」(Jamaica High Mountain)指的是在島上其他低於一千公尺的山地所產的咖啡豆,品質比較普通,具有溫和的質感與酸味。至於「綜合藍山」(Blue Mountain Blend)或「藍山式」咖啡(Blue Mountain Style),通常是用好的哥倫比亞豆爲主來調製的綜合品,意在模仿藍山的味道,和牙買加沒有絕對的關係,你不會在藍山式咖啡裏面找到任何一顆真藍山豆。
【多明尼加共和國(Dominican Republic)】
多明尼加共和國出產的豆子通常被叫做「聖多明哥」(Santo Domingan,這是他們舊的國名),那裏的咖啡園主要圍繞在島中央的山脈邊。
市場上的水洗高山咖啡有四種:奇寶(Cibao)、巴尼(Bani)、歐寇(Ocoa)、巴拉宏那(Barahona),後三種尤爲人所稱道。巴柔和的熟果甜味很像海地的咖啡;巴拉宏那則有較高的酸性,和典型加勒比豆濃稠的斯感,在品質與特性上比較接近牙買加高山。烘焙至中深度最能突顯它們的甘美。
【波多黎各(Puerto Rico) 】
以特選尤科(Yauco Selecto)爲名的豆子,是加勒比豆的最佳範例,質感濃厚,口味平衡,溫柔卻複雜有深度。深焙的加勒比豆,不會有其他深焙豆常見的粗糙焦味,適合濾壓壺(Plunger或French Press)和其他浸泡較久的煮法。
3 阿拉伯東非
【也門(Yemen)】
摩卡(Mocha)這個字有着多種意義。西元600年前後,第一顆遠離故鄉--衣索比亞--的咖啡豆在紅海對岸的葉門生根落戶,從此開展了全世界的咖啡事業。由於早期也門咖啡最重要的出口港是摩卡港(現在早已淤積),也門出產的咖啡也就被叫做「摩卡」豆;日子一久,有些人便開始用「摩卡」來當做咖啡的暱稱,和現在「爪哇」的情況類似。後來,由於摩卡咖啡的餘韻像巧克力,「摩卡」一詞又被引申爲熱巧克力和咖啡的混合飲品。因此,一樣是「摩卡」,摩卡豆、摩卡壺和義式咖啡中的摩卡咖啡,代表的卻是三種涵意。今天的也門摩卡(Yemen Mocha)和一千多年以前的祖先沒什麼兩樣,還是最高級的傳統手工乾燥豆--雖然它的大小叄差不齊,生豆中的雜質也不少。最常看到的兩個產地是馬塔裏(Mattari)和山納妮(Sanani);馬塔裏豆有比較多的質感、巧克力味和酸味,而山納妮豆就比較平衡、芬芳。一般而言,摩卡豆平均顆粒較小,帶有生薑的狂野潑辣氣息、明亮獨特的滋味、令人愉悅的水果酸性,以及豐厚如酒般的質感,難怪被譽爲咖啡中的波爾多葡萄酒。在綜合咖啡中,摩卡通常扮演高音的角色,負責刺激提味。
【衣索比亞(Ethiopia)】
衣索比亞的高原是咖啡的發源地。在東部古都哈拉(Harrar)附近海撥兩千公尺左右的高處,仍用傳統的乾燥法生產摩卡--哈拉豆(Harrar,Harari,Harer或Harar)。哈拉的質感中等,有水果酒般濃郁的味道,好的哈拉其狂野性和最好的葉門摩卡相當。其他地區的乾燥豆,如金比(Gimbi或Ghimbi)、吉(Jima,Jimma或Djimah)和西達莫(Sidamo),也同樣地狂野似酒,但質感沒那麼豐厚,也略嫌粗糙。來自西部金比的水洗摩卡,有和哈拉一樣的酒酸,但卻以更豐富平衡的感覺來包裝,質感也更厚重。至於產自南部的水洗豆,如西達莫和吉瑪,就保存比較少的酒酸,而代之以更溫柔細緻的檸檬味和花味。箇中極品產在西達莫內一個較高的狹小區域,稱做耶咖雪啡(Yirgacheffe),它豐富的滋味刷過味蕾,會留下無窮的餘韻,略弱的酸味則類似蘇門答臘,在豐厚的質感下游動;此外,它更添加了獨特的柔軟花香,真不愧是獨步全球的咖啡。
【肯亞(Kenya)】
肯亞的咖啡產在中部的肯亞山附近,有時候會以首都奈洛比(Nairobi)爲名來保證其品質。在這裏豆子是以大小來分級,最大的爲AA,然後依次爲A和B等等,和產地沒有關係,所以同是AA級的豆子,品質和特性可能差別頗大。 除了葉門和衣索比亞的乾燥摩卡,非洲大陸大部分的咖啡都是水洗的。由於有國家支持,肯亞的水洗阿拉比卡豆平均水準很高,被處理得相當仔細。好的肯亞豆不但有和摩卡一樣帶勁的酒酸,刺激舌頭的兩側,它甚至擁有摩卡欠缺的豐厚質感,在非洲咖啡中,它最能衝煮出一杯均衡的飲料。
【坦桑尼亞(Tanzania)】
大部分的坦桑尼亞豆生長在靠近北方肯亞邊界的吉力馬札羅(克里曼佳羅)山(Mr. Kilimanjaro)與梅魯山(Mt. Meru)一帶,通常稱作「克里曼佳羅」,偶爾也會以集散地摩西(Moshi)或阿魯沙(Arusha)爲名。另外在國境南側,也生產一點水洗阿拉比卡豆,以附近的大城貝亞(Mbeya)或集散中心帕雷(Pare)命名。分級的方式和肯亞類似,以英文字母來區別大小。 大部分坦桑尼亞豆具有典型的非洲豆特色。較好的克里曼佳羅和普通的肯亞類似,具有濃厚的質感,通常它的酸性要比肯亞溫和,並且均勻地刺激舌頭後部中間和兩側的味蕾,喝起來的感覺,和蕃茄或汽水的酸味有點像。至於南方的豆子,則和次級的水洗摩卡相當,有柔和討好的弱酸,圓潤的口感,以及中等的質感。鄰國馬拉威(Malawi)所產的豆也有類似坦桑尼亞豆的品質。
【烏干達(Uganda)】
在東部靠近肯亞邊界的埃貢山區(Mr. Elgon)西坡,出產一種相當不錯的阿拉比卡豆,稱爲布基蘇(Bugisu或Bugishu),風味與肯亞相近,不過質感較薄。
【 辛巴威(Zimbabwe)】
辛巴威又是一種典型的東非豆,好的辛巴威質感中等,但其強勁的酸質與水果酒的調性,可以和肯亞相提並論,此外還帶着一絲黑胡椒的辛辣味道。最上等的辛巴威豆產在東部靠近莫三比克(Mozambique)的地區,以大小分級,「053」是最高級的一種。
4 亞洲南部大洋洲
【印度(India)】
印度有八成以上的咖啡種在南部的喀拿達卡省(Karnataka),常常以這個省的舊稱「麥索」(Mysore)爲名來銷售。最好的麥索豆被認爲是窮人喝的蘇門答臘,滋味和次級的蘇門答臘一樣豐厚甘醇,但價格較便宜。 另外一種「雨季馬拉巴」(Monsooned Malabar)咖啡暴露在潮溼的季風中數週,不但使豆子變黃、酸度降低,也使咖啡有一種「陳年蘇門答臘」特有的成熟濃醇;用來調配綜合品也十分適合。
【印尼(Indonesia)】
蘇門答臘(Sumatra) 和東非那美酒般的口感相對,印尼與新幾內亞的豆子展現了另一種風情,有黏稠的質感,深埋在複雜滋味裏的酸味,陰暗濃烈的藥草或野菇氣息,以及深入喉嚨繞樑三日的回甘餘韻。它們可以在綜合品中扮演低音的角色。許多人認爲,在蘇門答臘中西部,靠近巴東(Padang)山區出產的曼特寧(Mandheling)與安寇拉(Ankola)是世界上質感最豐厚的咖啡,其中曼特寧比較有名,而琳冬(Lindong)又是最受讚譽的。這些豆子是半水洗的,也就是先乾燥處理,再用熱水洗掉乾果肉,這使得豆子既有乾燥處理豆的迷人土味,又能保持整齊的品質。「陳年蘇門答臘」(Aged Sumatra)是一種經過特別處理的豆子。生豆在產地存放了三年到十幾年不等才上市,這使它的酸性降低,芳氣減少,味道變得較爲圓潤,質感濃稠類似糖漿,厚而不豐,可說是咖啡中的普洱茶。蘇門答臘的最西北端也有一種水洗咖啡,叫「咖幼山脈」(Gayo mountain),是一批變種的樹。它比曼特寧乾淨清爽,有清澈的藥草味。
【蘇拉維西(Sulawesi , Celebes)】
蘇拉維西舊名西里伯斯,最常見到的名咖啡要算是產在島中心區的托拉雅(Toraja)了。托拉雅與上等的蘇門答臘非常近似,只是質感稍微沒那麼豐厚,酸度和明亮度也略高,至於印尼咖啡着名的野菇味及細緻的藥草味則統統具備。
【爪哇(Java)】
在七十年代初期,爪哇把大部分荷蘭人引進的阿拉比卡樹砍除,改種羅布斯塔豆,從此以後爪哇咖啡變得油膩、滋味平淡,並有一股很重的麥茶氣味。 碩果僅存的幾座阿拉比卡莊園中,佔皮(Djampit)是最有名氣的,這些豆子和其他印尼豆類似,但酸味較明顯,質感也不那麼重。
【新幾內亞(New Guinea)】
標示新幾內亞的咖啡,來自這個島的東半部巴布亞新幾內亞(Papua New Guinea)。新幾內亞豆也算是一種印尼咖啡,但它沒有最好的蘇門答臘厚,也沒有頂級的西里伯斯酸和香,它就是舒適滑口,有着悅人的酸質和甘甜,有時還能讓人聽想到牛肉麪的香味。所有的豆子都是仔細處理過的水洗豆,是水洗阿拉比卡豆中質感最濃稠的,可以定位在印尼和中美洲咖啡之間。不管是用來調配Espresso還是一般的綜合品,都能補酸質咖啡之不足。
【夏威夷(Hawaii)】
夏威夷的可那(Kona)咖啡,種植在夏威夷島西南岸,毛那羅阿火山(Mauna Loa)的斜坡上。就風味來說,可那豆比較接近中美洲咖啡,而不像印尼咖啡。它的平均品質很高,處理得很仔細,質感中等,酸味不錯,有非常豐富的味道,而且新鮮的可那咖啡香得不得了。如果你覺得印尼咖啡太厚,非洲咖啡太酸,中南美咖啡太亮,那麼「可那」可能滿適合你的。由於夏威夷的工資高,觀光客又多,可那咖啡的售價也極其昂貴,甚至連「綜合可那」(Kona Blend,可那豆的含量不超過5%)都有人賣。近年來,鄰近的島嶼如茂宜(Maui)、卡瓦宜(Kauai)、摩洛開(Molokai)也紛紛開始商業化種植咖啡了。
【臺灣(Taiwan)】
臺灣地處亞熱帶,境內多山,又有明顯的雨季,對咖啡而言,算是還不錯的生長環境,不過自光緒年間英人引進咖啡樹以後,種植規模一直不大。現在仍有小規模種植的,有位在南投山區的惠蓀林場(海撥一千多公尺)、雲林古坑的荷苞山(海撥294公尺)、墾丁公園(以上阿拉比卡種)、臺大園藝系、嘉義農業試驗所(以上賴比瑞亞種)和省立林業試驗所恆春分所(兩種都有)。荷苞山的咖啡豆風味接近中南美洲豆,有柔和的酸味與不錯的質感,口味平衡;而惠蓀林場的咖啡豆據說酸性較弱。
.
咖啡衝調方法
傳統的咖啡製作方法
虹吸式沖泡法:
利用蒸氣壓力原理(這是一個海洋工程師發明的方法,大概是受了蒸汽機的啓發),使被加熱的水,由下面的燒杯,經由虹吸管和濾布向上流升,然後與上面杯中的咖啡粉混合,而將咖啡粉中的成分完全淬鍊出來,經過淬鍊的咖啡液,在移去火源後,再度流回下杯。飽含科學的流程之後,你就可以享受科學的成果了。想成爲科學家,由此開始!
濾紙式沖泡法:
這是家庭主婦發明的方法,典型的家庭方法,實用得多!在沖泡時,利用濾紙過濾掉所有的咖啡渣,濾紙每次用完即丟,以得到清澈香醇的咖啡。使用濾紙式咖啡壺時,宜選用細細研磨的咖啡粉,可得到最佳的沖泡效果。
濾布式沖泡法:
利用“老湯熬新藥”的原理,這是內行人所鍾情的沖泡法,因爲過濾用的絨布經反覆使用之後,咖啡的油脂會附着於絨布的紋路上,使得咖啡變得更加更加香醇。如果你想一下子填滿家裏所有人的咖啡杯,試試這塊老布吧-----事半功倍呦!
水滴式沖泡法:
水滴式咖啡又稱荷蘭咖啡,沖泡用的滴壺是巴黎的一個大主教發明的。它使用冷水或冰水來淬鍊,讓水以每分鐘40滴的速度,一滴一滴地淬取咖啡精華。(也只有整天無所是事的主教大人才會想得出這磨人的主意!)如果你不惜時也不惜力,try it,沒人攔着你!值得一提的是,這種咖啡所含咖啡因極低,故而格外爽口,但卻價格極高。
現代的咖啡製作方法
咖啡滲透壺:家用咖啡壺能給你帶來美妙的咖啡香味和動聽的聲音,這是水在系統內流動時發出的。但是咖啡滲透壺煮出的咖啡有苦味。
康納真空裝置:
你有時候也能在一些老式的店中看到,(不過多是用做裝飾),用這種方法很有趣,很像鍊金術,只要注意不讓咖啡煮沸,它的味道還是相當棒的,但日常使用不太方便。
滴濾法:
滴濾裝置分成兩部分,烘磨好的咖啡放在處於上部的濾紙上,在把熱水倒在上面,液體受到引力作用滴下來,通過濾紙進入下面的咖啡壺中,整個過程需6-8分鐘,最後得到的只有少許細沫的純淨咖啡。正確的手動滴漏方法是使用涼水並加熱近沸騰,熱一下咖啡壺,然後倒掉水。在磨好的咖啡中加一些水來激發咖啡的活性。然後再倒入適量的水。
法國活塞壺法:
使用活塞壺法非常簡單,現將壺預熱,放入烘磨好的咖啡(每杯大約5克),加入熱水攪動,浸泡4-5分鐘後推下帶網眼的不鏽鋼活塞,使咖啡沫和液體分離,最後從活塞壺中倒出咖啡液。選購活塞壺時要注意的一點是不要貪便宜而買回帶有尼龍網活塞的那種,因爲不鏽鋼網相比之下效果更好,且持久耐用。
蒸餾咖啡壺、摩卡咖啡壺:
它們最大的特點就是簡單而靈巧,這種咖啡壺由上下兩部分組成,水放在下面的容器中,壓力使水流過咖啡進入上面的容器,然後從這一容器中到處。儘管它靈巧可愛,但只具備活塞壺和滴濾壺少許優點。
世界咖啡衝調
品飲咖啡的世界——可以說世上有多少個國家就有多少種喝咖啡的方法。世界上有三分之二的人喝咖啡,但是好像還沒有那兩個國家用同一種方式喝咖啡。
阿拉伯國家的人們喜歡品飲小杯甜咖啡。
早餐時,法國人喜歡用碗喝咖啡並用菊苣根調配出香味來。與意大利人相比,法國人總的來說更喜歡淡一些的咖啡。這種咖啡一般是由經中度烘烤且粗磨的咖啡豆通過浸泡方法生產製成的。
荷蘭喜歡濃咖啡,咖啡和糖放在壺裏,並伴有一罐奶油和一杯水。
意大利咖啡的特色表現在它的英文上,就是一個快字:作的快,不超過十秒鐘;喝得快,因爲只有兩三口。意大利人起牀第一件事就是煮上一杯咖啡,不分男女幾乎從早喝到晚。意大利咖啡是一種盛在小杯子裏的特濃咖啡。
俄羅斯是飲茶的國度。但當他們飲咖啡時,則會選擇黑咖啡加糖並加一小片檸檬,這種咖啡味道濃厚而沉穩。
蘇丹人習慣將黑咖啡倒入咖啡壺中並加入丁香及其它香料。
由於土爾其咖啡是以咖啡粉煮出來的,所以咖啡內會含有許多咖啡粉,因此在品償的時候,咖啡粉沉澱之後,再輕柔品味。土爾其人還會憑藉粘在咖啡杯裏的咖啡渣來占卜未來。土爾其咖啡是由上好的咖啡豆、糖及水放進一種叫“Ibrik”的容器中煮沸而成的,這種咖啡的味道很濃烈。
前街咖啡已可在Tmall選購,60種來自世界各地咖啡豆,新鮮烘焙 24H發貨。
Tmall link:https://qianjieshipin.tmall.com
或直接在淘寶搜尋 「前街旗艦店」
2014-11-05 17:01:10 責任編輯:中國咖啡交易網
常見的咖啡產區
非洲產區
埃塞俄比亞咖啡- 耶加雪菲咖啡- 西達摩咖啡- (耶加雪菲水洗和日曬)-
肯尼亞咖啡- 盧旺達咖啡- 坦桑尼亞咖啡-亞洲產區
美洲產區
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content | '<span style="font-size:14px;"><img alt="" src="/uploads/allimg/181017/3-1Q01H25P91c.jpg" /></span><br /> <h2 style="padding: 0px 0px 0px 28px; margin: 0px 0px 0.8em; outline: 0px; zoom: 1; font-size: 19px; font-weight: normal; caret-color: rgb(51, 51, 51); color: rgb(51, 51, 51); box-sizing: border-box; border-width: 0px 0px 2px; border-bottom-style: solid; border-bottom-color: rgb(80, 193, 233); font-stretch: inherit; 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; vertical-align: baseline; position: relative; width: auto;"> <span style="font-size:14px;"><span style="padding: 0px; margin: 0px; outline: 0px; zoom: 1;"><span style="padding: 0px; margin: 0px; outline: 0px; zoom: 1;"><span style="padding: 0px; margin: 0px; outline: 0px; zoom: 1;"><span style="padding: 0px; margin: 0px; outline: 0px; zoom: 1;"><span style="padding: 0px; margin: 0px; outline: 0px; zoom: 1;"><span style="padding: 0px; margin: 0px; outline: 0px; zoom: 1;"><span style="padding: 0px; margin: 0px; outline: 0px; zoom: 1;"><font style="padding: 0px; margin: 0px; outline: 0px; zoom: 1; box-sizing: border-box; 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></span></span></span></span></span></span></span></h2> <div style="padding: 0px; margin: 0px; outline: 0px; zoom: 1; caret-color: rgb(51, 51, 51); color: rgb(51, 51, 51); font-family: 微軟雅黑, 黑體, Arial;"> <div> <span style="font-size:14px;">挪威Talor&Jørgen- Kamajumba <a href="https://www.gafei.com/luwangdaguojia/20180710120468.html">盧旺達</a> 中烘焙 水洗 咖啡豆 (中烘焙)</span></div> <div> </div> <div> <span style="font-size:14px;">產區Origin:Rwanda 盧旺達</span></div> <div> </div> <div> <span style="font-size:14px;">烘焙度Roast:中烘焙</span></div> <div> </div> <div> <span style="font-size:14px;">處理方式Process:水洗</span></div> <div> </div> <div> <span style="font-size:14px;">烘焙日期Roast Date:2017/11/20</span></div> <div> </div> <div> <span style="font-size:14px;">風味描述Flavors: 尾韻甜感很重、高級菸草味、薄荷</span></div> <div> </div> <div> <span style="font-size:14px;"><a href="https://www.gafei.com/luwangdaguojia/20180710120468.html">盧旺達咖啡</a>口味</span></div> <div> </div> <div> <span style="font-size:14px;"><a href="https://www.gafei.com/luwangdaguojia/20180710120468.html">盧旺達咖啡</a>口味變化頗爲多:車釐子、提子、青檸、功克力、哈密瓜、香橙、蜂蜜、糖果、杏桃、梅子等等</span></div> <div> </div> <div> <span style="font-size:14px;">其實這些水果的味道都是優良種植條件的認證。根據National Agricultural Export Development Board上提供的資料,目前盧旺達約有400,000個小型的生產單位,農地一般坐落在1,700-2000海拔上,高海拔造就了多層次的咖啡味道。國家的咖啡生產大多來自西部和南部,但事實上生產的地區有五個。在西南部中,就以火山區域的Virunga爲主,著名的Sliverback mountain也是在這裏的。在國家的西邊則有在Lake Kivu旁的Kivu區。至於國家的中部,就有Kizi Rift區。然後走到地圖的南端就有較低海拔的Akagera,約高1300。最後,東邊就有Muhazi地區。</span></div> <div> </div> <div> <span style="font-size:14px;">地區的特性固然不一樣,但一般來說,盧旺達各區都屬高海拔和擁有高氮的火山土壤。想唱高質的咖啡,這些條件自然不可少。</span></div> <div> </div> <div> <span style="font-size:14px;">咖啡處理</span></div> <div> </div> <div> <span style="font-size:14px;">從前,每個農場處理咖啡的方式都不一致,不個農地生產的咖啡豆會集合在一起,與鄰近的混合一齊。</span></div> <div> </div> <div> <span style="font-size:14px;">在種族滅絕後,國家開始開放去接受外援,振興咖啡產業成爲了國家的首要任務。於是國內就開始有PEARL和SPREAD等等的項目出現,爲農夫提供一致標準的訓練,以及建立水洗臺去配合東非傳統的咖啡處理法。布隆迪就是其中一個使用這個處理法的國家,而且發揮得淋漓盡致。</span></div> <div> </div> <div> <span style="font-size:14px;">另一個值得提的地方就是非洲獨有的Fully washed處理法,亦即是將咖啡豆浸水兩遍,這個做法在拉丁美洲並不常見。</span></div> <div> </div> <div> <span style="font-size:14px;">盧旺達咖啡最爲值得讚揚的地方是在咖啡櫻桃收穫後,農夫會先挑選出未成熟的青櫻桃。 然後,成熟的櫻桃在洗水槽中分離,只有紅櫻桃被送到除殼機。 根據當時的天氣條件,剩餘果膠的咖啡櫻桃會發酵24-48小時。 發酵的目的是爲了避免破壞咖啡味道。然後將乾淨的尚存羊皮的咖啡豆送去幹燥。 所有的咖啡都在網牀上乾燥15-22天,水份大概會剩下11%。當天氣過度炎熱時,農夫必需用布將它們蓋上,要大然,乾燥過程就會過早完成。</span></div> <div> </div> <div> <span style="font-size:14px;">最好的<a href="https://www.gafei.com/luwangdaguojia/20180710120468.html">盧旺達咖啡</a>豆表層該是白色的,若干燥過程適時完成,豆上亦不應有裂縫。這樣就能夠保留更多有機化合物,味道好之餘保存期也可延長。</span></div> <div> </div> <div style="padding: 0px; margin: 0px; outline: 0px; zoom: 1;"> <span style="font-size:14px;">以全水洗法處理高海拔產的盧旺達咖啡豆普遍是甘甜的、濃厚的。</span></div> </div> <br style="padding: 0px; margin: 0px; outline: 0px; zoom: 1; caret-color: rgb(51, 51, 51); color: rgb(51, 51, 51); font-family: 微軟雅黑, 黑體, Arial;" /> <h2 style="padding: 0px 0px 0px 28px; margin: 0px 0px 0.8em; outline: 0px; zoom: 1; font-size: 19px; font-weight: normal; caret-color: rgb(51, 51, 51); color: rgb(51, 51, 51); box-sizing: border-box; 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; line-height: 30px; font-variant-ligatures: normal; orphans: 2; widows: 2; border-width: 0px 0px 2px; border-bottom-style: solid; border-bottom-color: rgb(80, 193, 233); font-variant-numeric: inherit; font-stretch: inherit; vertical-align: baseline; position: relative; width: auto;"> <span style="font-size:14px;"><span style="padding: 0px; margin: 0px; outline: 0px; zoom: 1;"><span style="padding: 0px; margin: 0px; outline: 0px; zoom: 1;"><span style="padding: 0px; margin: 0px; outline: 0px; zoom: 1;"><span style="padding: 0px; margin: 0px; outline: 0px; zoom: 1;"><span style="padding: 0px; margin: 0px; outline: 0px; zoom: 1;"><span style="padding: 0px; margin: 0px; outline: 0px; zoom: 1;"><span style="padding: 0px; margin: 0px; outline: 0px; zoom: 1; box-sizing: border-box; font-family: 微軟雅黑, 黑體, Arial; text-indent: 32px; caret-color: rgb(0, 0, 0); color: rgb(0, 0, 0);">END</span></span></span></span></span></span></span></span></h2> <div> </div> ' |
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'491', 33 => '492', 34 => '493', 35 => '494', 36 => '495', 37 => '496', 38 => '497', 39 => '498', 40 => '501', 41 => '502', 42 => '503', 43 => '504', 44 => '505', 45 => '506', 46 => '507', 47 => '508', 48 => '510', 49 => '511', 50 => '513', 51 => '514', 52 => '515', 53 => '516', 54 => '517', 55 => '518', 56 => '610', 57 => '612', 58 => '613', ), 'is_post' => 1, 'mobile_domain' => '', 'tid' => 1, 'url' => 'https://gafei.com/list-kafeidou.html', 'total' => 3398, 'field' => array ( ), ), 603 => array ( 'id' => '603', 'pid' => '7', 'pids' => '0,7', 'name' => '哈拉爾', 'dirname' => 'halaer', 'pdirname' => 'kafeidou/', 'child' => 0, 'childids' => 603, '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' => '0', 'namerule' => '{typedir}/{Y}{M}{D}{aid}.html', 'namerule2' => '{typedir}/list_{tid}_{page}.html', 'mid' => 'article', 'pcatpost' => 1, 'topid' => '7', 'domain' => '', 'catids' => array ( 0 => '603', ), 'is_post' => 1, 'mobile_domain' => '', 'tid' => 1, 'url' => 'https://gafei.com/list-halaer.html', 'total' => 0, 'field' => array ( ), ), 604 => array ( 'id' => '604', 'pid' => '7', 'pids' => '0,7', 'name' => '祕魯咖啡', 'dirname' => 'milukafei', 'pdirname' => 'kafeidou/', 'child' => 0, 'childids' => 604, 'thumb' => '', 'show' => '1', 'setting' => array ( 'edit' => 1, 'disabled' => 0, 'getchild' => 1, 'linkurl' => '', 'urlrule' => 3, 'seo' => array ( 'list_title' => '祕魯咖啡', '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' => '37', 'namerule' => '{typedir}/{Y}{M}{D}{aid}.html', 'namerule2' => '{typedir}/list_{tid}_{page}.html', 'mid' => 'article', 'pcatpost' => 1, 'topid' => '7', 'domain' => '', 'catids' => array ( 0 => '604', ), 'is_post' => 1, 'mobile_domain' => '', 'tid' => 1, 'url' => 'https://gafei.com/list-milukafei.html', 'total' => 37, 'field' => array ( ), ), 605 => array ( 'id' => '605', 'pid' => '7', 'pids' => '0,7', 'name' => '委內瑞拉咖啡', 'dirname' => 'weinaruilakafei', 'pdirname' => 'kafeidou/', 'child' => 0, 'childids' => 605, 'thumb' => '', 'show' => '1', 'setting' => array ( 'edit' => 1, 'disabled' => 0, 'getchild' => 1, 'linkurl' => '', 'urlrule' => 3, 'seo' => array ( 'list_title' => '委內瑞拉咖啡', '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' => '4', 'namerule' => '{typedir}/{Y}{M}{D}{aid}.html', 'namerule2' => '{typedir}/list_{tid}_{page}.html', 'mid' => 'article', 'pcatpost' => 1, 'topid' => '7', 'domain' => '', 'catids' => array ( 0 => '605', ), 'is_post' => 1, 'mobile_domain' => '', 'tid' => 1, 'url' => 'https://gafei.com/list-weinaruilakafei.html', 'total' => 4, 'field' => array ( ), ), 606 => array ( 'id' => '606', 'pid' => '7', 'pids' => '0,7', 'name' => '哈拉爾咖啡', 'dirname' => 'halaerkafei', 'pdirname' => 'kafeidou/', 'child' => 0, 'childids' => 606, 'thumb' => '', 'show' => '1', 'setting' => array ( 'edit' => 1, 'disabled' => 0, 'getchild' => 1, 'linkurl' => '', 'urlrule' => 3, 'seo' => array ( 'list_title' => '哈拉爾咖啡', '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' => '5', 'namerule' => '{typedir}/{Y}{M}{D}{aid}.html', 'namerule2' => '{typedir}/list_{tid}_{page}.html', 'mid' => 'article', 'pcatpost' => 1, 'topid' => '7', 'domain' => '', 'catids' => array ( 0 => '606', ), 'is_post' => 1, 'mobile_domain' => '', 'tid' => 1, 'url' => 'https://gafei.com/list-halaerkafei.html', 'total' => 5, 'field' => array ( ), ), 607 => array ( 'id' => '607', 'pid' => '7', 'pids' => '0,7', 'name' => '馬達加斯加咖啡', 'dirname' => 'madajiasijiakafei', 'pdirname' => 'kafeidou/', 'child' => 0, 'childids' => 607, 'thumb' => '', 'show' => '1', 'setting' => array ( 'edit' => 1, 'disabled' => 0, 'getchild' => 1, 'linkurl' => '', 'urlrule' => 3, 'seo' => array ( 'list_title' => '馬達加斯加咖啡', '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' => '0', 'namerule' => '{typedir}/{Y}{M}{D}{aid}.html', 'namerule2' => '{typedir}/list_{tid}_{page}.html', 'mid' => 'article', 'pcatpost' => 1, 'topid' => '7', 'domain' => '', 'catids' => array ( 0 => '607', ), 'is_post' => 1, 'mobile_domain' => '', 'tid' => 1, 'url' => 'https://gafei.com/list-madajiasijiakafei.html', 'total' => 0, 'field' => array ( ), ), 611 => array ( 'id' => '611', 'pid' => '7', 'pids' => '0,7', 'name' => '興隆咖啡', 'dirname' => 'xinglongkafei', 'pdirname' => 'kafeidou/', 'child' => 0, 'childids' => 611, 'thumb' => '', 'show' => '1', 'setting' => array ( 'edit' => 1, 'disabled' => 0, 'getchild' => 1, 'linkurl' => '', 'urlrule' => 3, 'seo' => array ( 'list_title' => '興隆咖啡_海南興隆咖啡_正宗興隆咖啡', 'list_keywords' => '', 'list_description' => '興隆咖啡,是由興隆的歸國華僑們於1953年從海外引進咖啡種植的,雖然該品種種植歷史短,但曾備受周恩來、朱德等人好評。興隆咖啡位於海南興隆華僑旅遊經濟區興隆華僑農場,是在1953年,當時海南興隆華僑農場剛剛成立不久,爲了實現“以短養長”的做法,也就是用咖啡、香茅、水稻等短期作物收入來彌補橡膠等長期作物', ), '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' => '38', 'namerule' => '{typedir}/{aid}.html', 'namerule2' => '{typedir}/list_{tid}_{page}.html', 'mid' => 'article', 'pcatpost' => 1, 'topid' => '7', 'domain' => '', 'catids' => array ( 0 => '611', ), 'is_post' => 1, 'mobile_domain' => '', 'tid' => 1, 'url' => 'https://gafei.com/list-xinglongkafei.html', 'total' => 38, 'field' => array ( ), ), ) |
urlrule | '/views-126202-[page].html' |
fix_html_now_url | '' |
my_web_url | 'https://charcot.gafei.com/views-126202' |
get | array ( 's' => 'article', 'c' => 'show', 'id' => '126202', 'm' => 'index', ) |
App.php | FCPATH/Fcms/Config/App.php |
Autoload.php | FCPATH/Fcms/Config/Autoload.php |
Cache.php | FCPATH/Fcms/Config/Cache.php |
Cache.php | FCPATH/Fcms/Library/Cache.php |
CodeIgniter.php | FCPATH/Fcms/Extend/CodeIgniter.php |
Constants.php | FCPATH/Fcms/Config/Constants.php |
Content.php | FCPATH/Fcms/Model/Content.php |
ContentSecurityPolicy.php | FCPATH/Fcms/Config/ContentSecurityPolicy.php |
Cookie.php | FCPATH/Fcms/Config/Cookie.php |
Database.php | FCPATH/Fcms/Config/Database.php |
Date.php | FCPATH/Fcms/Field/Date.php |
Exceptions.php | FCPATH/Fcms/Config/Exceptions.php |
Exceptions.php | FCPATH/Fcms/Extend/Exceptions.php |
Field.php | FCPATH/Fcms/Library/Field.php |
File.php | FCPATH/Fcms/Field/File.php |
Filters.php | FCPATH/Fcms/Config/Filters.php |
Helper.php | FCPATH/Fcms/Core/Helper.php |
Hooks.php | FCPATH/App/Bdts/Config/Hooks.php |
Hooks.php | FCPATH/Fcms/Core/Hooks.php |
Init.php | FCPATH/Fcms/Init.php |
Input.php | FCPATH/Fcms/Library/Input.php |
Kint.php | FCPATH/Fcms/Config/Kint.php |
Lang.php | FCPATH/Fcms/Library/Lang.php |
Logger.php | FCPATH/Fcms/Config/Logger.php |
Member.php | FCPATH/Fcms/Model/Member.php |
Model.php | FCPATH/Fcms/Core/Model.php |
Module.php | FCPATH/Fcms/Extend/Home/Module.php |
Modules.php | FCPATH/Fcms/Config/Modules.php |
Paths.php | FCPATH/Fcms/Config/Paths.php |
Phpcmf.php | FCPATH/Fcms/Core/Phpcmf.php |
Request.php | FCPATH/Fcms/Extend/Request.php |
Router.php | FCPATH/Fcms/Library/Router.php |
Router.php | FCPATH/My/Library/Router.php |
Routes.php | APPPATH/Config/Routes.php |
Routes.php | FCPATH/Fcms/Config/Routes.php |
Security.php | FCPATH/Fcms/Library/Security.php |
Seo.php | FCPATH/Fcms/Library/Seo.php |
Service.php | FCPATH/Fcms/Core/Service.php |
Services.php | FCPATH/Fcms/Config/Services.php |
Show.php | APPPATH/Controllers/Show.php |
Text.php | FCPATH/Fcms/Field/Text.php |
Textarea.php | FCPATH/Fcms/Field/Textarea.php |
Toolbar.php | FCPATH/Fcms/Config/Toolbar.php |
Ueditor.php | FCPATH/Fcms/Field/Ueditor.php |
UserAgents.php | FCPATH/Fcms/Config/UserAgents.php |
Version.php | FCPATH/My/Config/Version.php |
View.php | FCPATH/Fcms/Config/View.php |
View.php | FCPATH/Fcms/Core/View.php |
View.php | FCPATH/Fcms/Extend/View.php |
_data_web_hk.gafei.com_xunruicms_template_pc_hk_gafei_home_new_recommend_1.htm.cache.php | /data/web/hk.gafei.com/xunruicms/cache/template/_data_web_hk.gafei.com_xunruicms_template_pc_hk_gafei_home_new_recommend_1.htm.cache.php |
_data_web_hk.gafei.com_xunruicms_template_pc_hk_gafei_home_new_recommend_2.htm.cache.php | /data/web/hk.gafei.com/xunruicms/cache/template/_data_web_hk.gafei.com_xunruicms_template_pc_hk_gafei_home_new_recommend_2.htm.cache.php |
_data_web_hk.gafei.com_xunruicms_template_pc_hk_gafei_home_show.html.cache.php | /data/web/hk.gafei.com/xunruicms/cache/template/_data_web_hk.gafei.com_xunruicms_template_pc_hk_gafei_home_show.html.cache.php |
cache.php | /data/web/hk.gafei.com/xunruicms/cache/config/cache.php |
custom.php | /data/web/hk.gafei.com/xunruicms/config/custom.php |
database.php | /data/web/hk.gafei.com/xunruicms/config/database.php |
domain_app.php | /data/web/hk.gafei.com/xunruicms/cache/config/domain_app.php |
domain_client.php | /data/web/hk.gafei.com/xunruicms/cache/config/domain_client.php |
hooks.php | /data/web/hk.gafei.com/xunruicms/config/hooks.php |
index.php | /data/web/hk.gafei.com/hk/index.php |
lang.php | /data/web/hk.gafei.com/hk/api/language/zh-cn/lang.php |
memcached.php | /data/web/hk.gafei.com/xunruicms/config/memcached.php |
redis.php | /data/web/hk.gafei.com/xunruicms/config/redis.php |
rewrite.php | /data/web/hk.gafei.com/xunruicms/config/rewrite.php |
site.php | /data/web/hk.gafei.com/xunruicms/cache/config/site.php |
system.php | /data/web/hk.gafei.com/xunruicms/cache/config/system.php |
AutoloadConfig.php | SYSTEMPATH/Config/AutoloadConfig.php |
Autoloader.php | SYSTEMPATH/Autoloader/Autoloader.php |
BaseBuilder.php | SYSTEMPATH/Database/BaseBuilder.php |
BaseCollector.php | SYSTEMPATH/Debug/Toolbar/Collectors/BaseCollector.php |
BaseConfig.php | SYSTEMPATH/Config/BaseConfig.php |
BaseConnection.php | SYSTEMPATH/Database/BaseConnection.php |
BaseHandler.php | SYSTEMPATH/Cache/Handlers/BaseHandler.php |
BaseResult.php | SYSTEMPATH/Database/BaseResult.php |
BaseService.php | SYSTEMPATH/Config/BaseService.php |
Builder.php | SYSTEMPATH/Database/MySQLi/Builder.php |
CacheFactory.php | SYSTEMPATH/Cache/CacheFactory.php |
CacheInterface.php | SYSTEMPATH/Cache/CacheInterface.php |
CliRenderer.php | SYSTEMPATH/ThirdParty/Kint/Renderer/CliRenderer.php |
CloneableCookieInterface.php | SYSTEMPATH/Cookie/CloneableCookieInterface.php |
CodeIgniter.php | SYSTEMPATH/CodeIgniter.php |
Common.php | SYSTEMPATH/Common.php |
Config.php | SYSTEMPATH/Config/Config.php |
Config.php | SYSTEMPATH/Database/Config.php |
Connection.php | SYSTEMPATH/Database/MySQLi/Connection.php |
ConnectionInterface.php | SYSTEMPATH/Database/ConnectionInterface.php |
ContentSecurityPolicy.php | SYSTEMPATH/HTTP/ContentSecurityPolicy.php |
Controller.php | SYSTEMPATH/Controller.php |
Cookie.php | SYSTEMPATH/Cookie/Cookie.php |
CookieInterface.php | SYSTEMPATH/Cookie/CookieInterface.php |
CookieStore.php | SYSTEMPATH/Cookie/CookieStore.php |
Database.php | SYSTEMPATH/Database/Database.php |
Database.php | SYSTEMPATH/Debug/Toolbar/Collectors/Database.php |
DebugToolbar.php | SYSTEMPATH/Filters/DebugToolbar.php |
DotEnv.php | SYSTEMPATH/Config/DotEnv.php |
Escaper.php | SYSTEMPATH/ThirdParty/Escaper/Escaper.php |
Events.php | SYSTEMPATH/Debug/Toolbar/Collectors/Events.php |
Events.php | SYSTEMPATH/Events/Events.php |
Exceptions.php | SYSTEMPATH/Debug/Exceptions.php |
Factories.php | SYSTEMPATH/Config/Factories.php |
Factory.php | SYSTEMPATH/Config/Factory.php |
FileLocator.php | SYSTEMPATH/Autoloader/FileLocator.php |
Files.php | SYSTEMPATH/Debug/Toolbar/Collectors/Files.php |
FilterInterface.php | SYSTEMPATH/Filters/FilterInterface.php |
Filters.php | SYSTEMPATH/Filters/Filters.php |
Header.php | SYSTEMPATH/HTTP/Header.php |
IncomingRequest.php | SYSTEMPATH/HTTP/IncomingRequest.php |
Kint.php | SYSTEMPATH/ThirdParty/Kint/Kint.php |
Logger.php | SYSTEMPATH/Log/Logger.php |
LoggerInterface.php | SYSTEMPATH/ThirdParty/PSR/Log/LoggerInterface.php |
Logs.php | SYSTEMPATH/Debug/Toolbar/Collectors/Logs.php |
Message.php | SYSTEMPATH/HTTP/Message.php |
MessageInterface.php | SYSTEMPATH/HTTP/MessageInterface.php |
MessageTrait.php | SYSTEMPATH/HTTP/MessageTrait.php |
Modules.php | SYSTEMPATH/Modules/Modules.php |
Query.php | SYSTEMPATH/Database/Query.php |
QueryInterface.php | SYSTEMPATH/Database/QueryInterface.php |
RedisHandler.php | SYSTEMPATH/Cache/Handlers/RedisHandler.php |
Renderer.php | SYSTEMPATH/ThirdParty/Kint/Renderer/Renderer.php |
RendererInterface.php | SYSTEMPATH/View/RendererInterface.php |
Request.php | SYSTEMPATH/HTTP/Request.php |
RequestInterface.php | SYSTEMPATH/HTTP/RequestInterface.php |
RequestTrait.php | SYSTEMPATH/HTTP/RequestTrait.php |
Response.php | SYSTEMPATH/HTTP/Response.php |
ResponseInterface.php | SYSTEMPATH/HTTP/ResponseInterface.php |
ResponseTrait.php | SYSTEMPATH/API/ResponseTrait.php |
ResponseTrait.php | SYSTEMPATH/HTTP/ResponseTrait.php |
Result.php | SYSTEMPATH/Database/MySQLi/Result.php |
ResultInterface.php | SYSTEMPATH/Database/ResultInterface.php |
RichRenderer.php | SYSTEMPATH/ThirdParty/Kint/Renderer/RichRenderer.php |
RouteCollection.php | SYSTEMPATH/Router/RouteCollection.php |
RouteCollectionInterface.php | SYSTEMPATH/Router/RouteCollectionInterface.php |
Router.php | SYSTEMPATH/Router/Router.php |
RouterInterface.php | SYSTEMPATH/Router/RouterInterface.php |
Routes.php | SYSTEMPATH/Config/Routes.php |
Routes.php | SYSTEMPATH/Debug/Toolbar/Collectors/Routes.php |
Services.php | SYSTEMPATH/Config/Services.php |
TextRenderer.php | SYSTEMPATH/ThirdParty/Kint/Renderer/TextRenderer.php |
Timer.php | SYSTEMPATH/Debug/Timer.php |
Timers.php | SYSTEMPATH/Debug/Toolbar/Collectors/Timers.php |
Toolbar.php | SYSTEMPATH/Debug/Toolbar.php |
URI.php | SYSTEMPATH/HTTP/URI.php |
UserAgent.php | SYSTEMPATH/HTTP/UserAgent.php |
Utils.php | SYSTEMPATH/ThirdParty/Kint/Utils.php |
View.php | SYSTEMPATH/Config/View.php |
View.php | SYSTEMPATH/View/View.php |
Views.php | SYSTEMPATH/Debug/Toolbar/Collectors/Views.php |
init.php | SYSTEMPATH/ThirdParty/Kint/init.php |
init_helpers.php | SYSTEMPATH/ThirdParty/Kint/init_helpers.php |
url_helper.php | SYSTEMPATH/Helpers/url_helper.php |
Directory: | |
Controller: | \Phpcmf\Controllers\Show |
Method: | index |
Params: | 0 / 0 |
Method | Route | Handler |
---|---|---|
GET | / | \Phpcmf\Controllers\Show::index |
HEAD | / | \Phpcmf\Controllers\Show::index |
POST | / | \Phpcmf\Controllers\Show::index |
PUT | / | \Phpcmf\Controllers\Show::index |
DELETE | / | \Phpcmf\Controllers\Show::index |
OPTIONS | / | \Phpcmf\Controllers\Show::index |
TRACE | / | \Phpcmf\Controllers\Show::index |
CONNECT | / | \Phpcmf\Controllers\Show::index |
CLI | migrations/([^/]+)/([^/]+) | \CodeIgniter\Commands\MigrationsCommand::$1/$2 |
CLI | migrations/([^/]+) | \CodeIgniter\Commands\MigrationsCommand::$1 |
CLI | migrations | \CodeIgniter\Commands\MigrationsCommand::index |
CLI | ci(.*) | \CodeIgniter\CLI\CommandRunner::index/$1 |
CLI | / | \Phpcmf\Controllers\Show::index |
Time | Event Name | Times Called |
---|---|---|
6.56 ms | pre_system | 1 |
0.11 ms | dbquery | 9 |
Action | Datetime | Status | Method | URL | Content-Type | Is AJAX? |
---|---|---|---|---|---|---|
2025-03-19 16:59:14 | 200 | GET | https://charcot.gafei.com/index.php/ | text/html; charset=UTF-8 | No | |
2025-03-19 16:59:12 | 200 | GET | https://197.gafei.com/index.php/ | text/html; charset=UTF-8 | No | |
2025-03-19 16:59:10 | 200 | GET | https://bak.gafei.com/index.php/ | text/html; charset=UTF-8 | No | |
2025-03-19 16:59:06 | 200 | GET | https://bak.gafei.com/index.php/ | text/html; charset=UTF-8 | No | |
2025-03-19 16:59:05 | 200 | GET | https://madmin.gafei.com/index.php/ | text/html; charset=UTF-8 | No | |
2025-03-19 16:59:03 | 200 | GET | https://bak.gafei.com/index.php/ | text/html; charset=UTF-8 | No | |
2025-03-19 16:59:02 | 200 | GET | https://owa.gafei.com/index.php/ | text/html; charset=UTF-8 | No | |
2025-03-19 16:59:01 | 200 | GET | https://bak.gafei.com/index.php/ | text/html; charset=UTF-8 | No | |
2025-03-19 16:58:59 | 200 | GET | https://madmin.gafei.com/index.php/ | text/html; charset=UTF-8 | No | |
2025-03-19 16:58:58 | 200 | GET | https://197.gafei.com/index.php/ | text/html; charset=UTF-8 | No | |
2025-03-19 16:58:57 | 200 | GET | https://madmin.gafei.com/index.php/ | text/html; charset=UTF-8 | No | |
2025-03-19 16:58:56 | 200 | GET | https://197.gafei.com/index.php/ | text/html; charset=UTF-8 | No | |
2025-03-19 16:58:55 | 200 | GET | https://php168.gafei.com/index.php/ | text/html; charset=UTF-8 | No | |
2025-03-19 16:58:53 | 200 | GET | https://madmin.gafei.com/index.php/ | text/html; charset=UTF-8 | No | |
2025-03-19 16:58:52 | 200 | GET | https://197.gafei.com/index.php/ | text/html; charset=UTF-8 | No | |
2025-03-19 16:58:50 | 200 | GET | https://bak.gafei.com/index.php/ | text/html; charset=UTF-8 | No | |
2025-03-19 16:58:49 | 200 | GET | https://madmin.gafei.com/index.php/ | text/html; charset=UTF-8 | No | |
2025-03-19 16:58:48 | 200 | GET | https://bestcoffee.gafei.com/index.php/ | text/html; charset=UTF-8 | No | |
2025-03-19 16:58:47 | 200 | GET | https://madmin.gafei.com/index.php/ | text/html; charset=UTF-8 | No | |
2025-03-19 16:58:46 | 200 | GET | https://197.gafei.com/index.php/ | text/html; charset=UTF-8 | No |
Session doesn't seem to be active.
s | article |
c | show |
id | 126202 |
m | index |
If-Modified-Since | Wed, 05 Feb 2025 03:12:32 GMT |
Accept-Encoding | gzip, deflate, br |
User-Agent | Mozilla/5.0 (Linux; Android 6.0.1; Nexus 5X Build/MMB29P) AppleWebKit/537.36 (KHTML, like Gecko) Chrome/133.0.6943.141 Mobile Safari/537.36 (compatible; Googlebot/2.1; +http://www.google.com/bot.html) |
From | googlebot(at)googlebot.com |
Accept | text/html,application/xhtml+xml,application/signed-exchange;v=b3,application/xml;q=0.9,*/*;q=0.8 |
Connection | keep-alive |
Amp-Cache-Transform | google;v="1..8" |
Host | charcot.gafei.com |
If-Modified-Since | Wed, 05 Feb 2025 03:12:32 GMT |
Accept-Encoding | gzip, deflate, br |
User-Agent | Mozilla/5.0 (Linux; Android 6.0.1; Nexus 5X Build/MMB29P) AppleWebKit/537.36 (KHTML, like Gecko) Chrome/133.0.6943.141 Mobile Safari/537.36 (compatible; Googlebot/2.1; +http://www.google.com/bot.html) |
From | googlebot(at)googlebot.com |
Accept | text/html,application/xhtml+xml,application/signed-exchange;v=b3,application/xml;q=0.9,*/*;q=0.8 |
Connection | keep-alive |
Amp-Cache-Transform | google;v="1..8" |
Host | charcot.gafei.com |
CodeIgniter Version: | 4.1.4 |
PHP Version: | 8.0.25 |
PHP SAPI: | fpm-fcgi |
Environment: | development |
Base URL: | https://charcot.gafei.com/ |
Timezone: | PRC |
Locale: | en |
Content Security Policy Enabled: | No |