厭氧日曬 Anaerobic Natural

最近流行的厭氧日曬 ,是將整顆咖啡櫻桃先作厭氧發酵 、再作日曬處理。咖啡生豆的處理過程都有發酵作用,發酵是一種自然變化,咖啡櫻桃中同時有糖和水分,即發酵所需二個基本要素,在有氧或無氧條件下,分解有機物,改變咖啡的風味。

The recent popular anaerobic natural method is to anaerobic ferment the whole coffee cherry first, and then leaves it for natural sun dry. The process of green coffee beans has the effect of fermentation. Fermentation is a natural change. There are sugar and water in coffee cherries at the same time, which are the two basic elements required for fermentation. Under aerobic or anaerobic conditions, organic matter is decomposed and the flavor of coffee is changed.

 

基本上,厭氧過程讓咖啡更均勻,易於監控;有氧過程則更複雜,更難監控。在厭氧的環境下,減緩果膠糖分分解的速度,ph值也以更緩慢的速度下降,延長發酵時間,藉此發展出更佳的甜味,以及更平衡的風味。厭氧發酵控制的溫度必須低於10-15度,在密閉且乾淨的不鏽鋼發酵容器,咖啡豆在無氧的狀態下發酵三天。再放上棚架上作日曬處理。

Basically, the anaerobic process makes the coffee more even and easy to monitor. The aerobic process is more complex and harder to monitor. In an anaerobic environment, the decomposition rate of pectin and sugar is slowed down, and the pH value also decreases at a slower rate, prolonging the fermentation time, thereby developing a better sweetness and a more balanced flavor. The temperature controlled by anaerobic fermentation must be lower than 10-15°C. In a closed and clean stainless steel fermentation vessel, the coffee beans are fermented for three days without oxygen. Then put it on tray for sun drying.

 

在密閉的容器裡注入二氧化碳,擠出裡面的氧氣,在無氧的環境下,減緩咖啡果膠中糖分的分解速度,ph值也以更緩慢的速度下降,延長發酵時間,藉此發展出更佳的甜味,以及更平衡的風味。

Injecting carbon dioxide into a closed container and squeezing out the oxygen inside, in this anaerobic environment, the decomposition rate of sugar in coffee pectin is slowed down, and the pH value also decreases at a slower rate, prolonging the fermentation time, thereby developing a better sweetness, and a more balanced flavor.


在密閉的環境下進行發酵,可減少外在環境對發酵過程的不可控制因素。
在無氧的環境下進行較長時間的發酵,可以增加圓潤風味,避免不舒服的乾澀和醋酸。
這種處理法所製作的咖啡豆有著更飽滿的醇厚度,明亮的酒香,低酸,較佳的甜度.(The result is a more full-bodied, slightly winey, sweeter coffee with less acidity.)

Fermentation in a closed environment can reduce the uncontrollable factors of the external environment on the fermentation process. Prolonged fermentation in an oxygen-free environment adds a full flavor and avoids uncomfortable dryness and sourness. The result is a more full-bodied, slightly winey, sweeter coffee with less acidity.

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