四、咖啡豆的選購與保存.pptVIP

四、咖啡豆的選購與保存 咖啡豆品質 品質變化 熱、陽光、濕氣及氧化 ?油耗味 、香氣散失 冷?冷凝水?發黴?異味 安全問題 市售熟咖啡豆有二成被檢驗出含有赭麴毒素 保存方法 選購祕訣 不看熟豆看生豆 喝過再決定 生豆新鮮+三日內烘焙 風味穩定性 熟豆保存狀態 MENU上所列各產咖啡之描述 不看熟豆看生豆 喝過再決定 點幾杯單品咖啡?品嚐?判斷 生豆新鮮+三日內烘焙 優質熟豆=新鮮生豆+卓越烘焙技術 風味穩定性 中、淺焙豆vs深焙豆 熟豆保存狀態 MENU上所列各產咖啡之描述 * Evaluation only. Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0. Copyright 2004-2011 Aspose Pty Ltd. Evaluation only. Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0. Copyright 2004-2011 Aspose Pty Ltd. 購買 不要一次買太多(以二週內用量為宜) 購買後避免留在高溫中 熟豆保存 溫度 適合溫度18~25℃之間，陰涼處 冷藏X 冷凍時：小袋密封分裝 (不得已) 空氣：密封?避免接觸空氣 時間：二至三星期 顆粒：咖啡豆咖啡粉 Evaluation only. Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0. Copyright 2004-2011 Aspose Pty Ltd. 單向排氣鋁袋： 可順利排出剛烘焙好的咖啡豆所釋放出大量的二氧化碳，防止袋內因氣壓過大而使包裝袋爆破 Evaluation only. Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0. Copyright 2004-2011 Aspose Pty Ltd. 密封鐵罐： 可有效的隔絕光線、空氣、溼氣 一般鋁袋： 可隔絕大部分的光線、空氣、溼氣，是不錯的包裝材質，但若把剛焙好的咖啡豆密封於鋁袋內，可能會造成袋內氣壓過大而撐破袋子或影響咖啡豆的風味發展 Evaluation only. Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0. Copyright 2004-2011 Aspose Pty Ltd. 硬質透明袋(PP) ： 無法防止光線對咖啡豆的侵害?油脂變質可觀看到包裝內的咖啡豆。 真空包裝 已經停止排氣的咖啡豆 Evaluation only. Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0. Copyright 2004-2011 Aspose Pty Ltd. Evaluation only. Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0. Copyright 2004-2011 Aspose Pty Ltd. 新鮮生豆 放久之生豆 Evaluation only. Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0. Copyright 2004-2011 Aspose Pty Ltd. Evaluation only. Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0. Copyright 2004-2011 Aspose Pty Ltd. Evaluation only. Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0. Copyright 2004-2011 Aspose Pty Ltd. Evaluation only. Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0. Copyright 2004-2011 Aspose Pty Ltd. 真空罐 Evaluation only. Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0. Copyright 2004-2011 Aspose Pty Ltd. Evaluation onl