咖啡豆有幾種
世界(jie)上主(zhu)要的(de)(de)咖(ka)(ka)(ka)啡(fei)樹(shu)有(you)四種(zhong)(zhong)(zhong)(zhong)(zhong),真正(zheng)具有(you)商業價值而(er)且被(bei)大(da)量栽種(zhong)(zhong)(zhong)(zhong)(zhong)的(de)(de)只有(you)兩(liang)種(zhong)(zhong)(zhong)(zhong)(zhong)。第一(yi)種(zhong)(zhong)(zhong)(zhong)(zhong)是(shi)阿拉比(bi)卡豆,如世界(jie)著名的(de)(de)藍(lan)山咖(ka)(ka)(ka)啡(fei)、摩卡咖(ka)(ka)(ka)啡(fei)等。另(ling)一(yi)種(zhong)(zhong)(zhong)(zhong)(zhong)是(shi)羅(luo)巴(ba)斯塔(ta)種(zhong)(zhong)(zhong)(zhong)(zhong)。羅(luo)巴(ba)斯塔(ta)咖(ka)(ka)(ka)啡(fei)樹(shu)原產(chan)地(di)在非洲的(de)(de)剛果(guo),不同(tong)品種(zhong)(zhong)(zhong)(zhong)(zhong)的(de)(de)咖(ka)(ka)(ka)啡(fei)豆有(you)不同(tong)的(de)(de)味道,但即使是(shi)相同(tong)品種(zhong)(zhong)(zhong)(zhong)(zhong)的(de)(de)咖(ka)(ka)(ka)啡(fei)樹(shu),由于不同(tong)土壤、不同(tong)氣候等影響(xiang),生長出(chu)的(de)(de)咖(ka)(ka)(ka)啡(fei)豆也(ye)各具有(you)獨特(te)的(de)(de)風味。另(ling)外(wai)兩(liang)種(zhong)(zhong)(zhong)(zhong)(zhong)為:利(li)比(bi)里(li)亞種(zhong)(zhong)(zhong)(zhong)(zhong)和埃塞爾薩種(zhong)(zhong)(zhong)(zhong)(zhong)。
咖啡豆怎么吃
咖啡豆在炒熟之后可(ke)(ke)以(yi)用研磨機磨碎成粉末,粉末越(yue)細越(yue)好,能使咖啡更(geng)加香(xiang)醇可(ke)(ke)口,且沒(mei)有咖啡的渣滓(zi)。磨碎后的咖啡豆可(ke)(ke)以(yi)直(zhi)接(jie)加熱水(shui)(shui)沖泡(pao)(pao)飲用,沖泡(pao)(pao)的溫度不宜過高(gao),90度的水(shui)(shui)溫沖泡(pao)(pao)較(jiao)佳。
咖啡豆保質期是多久
一般來說(shuo),如果保存(cun)好,咖啡豆可以保存(cun)一兩年多。咖啡豆一旦受潮,就會很容易變質發霉(mei),這將大(da)大(da)縮短其保質期,而且對身體健康不利,同時也會影響制(zhi)出咖啡飲品的口味。
如何選購咖啡豆
優質的咖啡豆色澤好且顏色均勻無色斑,香味濃郁,放入口中輕咬,清脆有聲、口感好,豆形飽滿,包裝完整,無空氣透入。如果咖啡豆已失去香味或聞起來有雜味,就表示咖啡豆已不再新鮮,不適宜購買。另外,還可看咖啡豆品牌包裝上的信息,如產地、烘(hong)焙日期(qi),挑選更新鮮優質(zhi)的咖啡豆(dou)。