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'<div>
——關於製作工藝</div>
<div>
</div>
<div>
速溶咖啡是由咖啡豆經烘焙磨粉,添加殺菌劑、穩定劑、色素、香精等化學物質後高壓制漿噴霧乾燥成粉末顆粒狀製成;而咖啡店裏的天然咖啡,則是咖啡樹結果採摘後,經過水洗法或乾燥法等物理加工處理成生豆,再經烘焙而成的。</div>
<div>
</div>
<div>
——關於口味</div>
<div>
</div>
<div>
速溶咖啡在生產過程中需長時間高溫處理,咖啡的自然香氣基本損失殆盡,另速溶咖啡選擇廉價的羅布斯塔種咖啡,並常用碎豆、壞豆、不良發育豆作爲原料。其口味均爲化學香精人爲調製而成,有粘膩感;純咖啡則散發着天然咖啡的濃郁芳香。根據咖啡豆的產地、品種、拼配、烘焙度的不同可形成各具特色的純天然口味,喝入嘴中微苦有明顯的回甘,餘味良久。</div>
<div>
</div>
<div>
</div>
<div>
</div>
<div>
——關於製作方法</div>
<div>
</div>
<div>
速溶咖啡粉可溶於水,用熱水沖泡即可飲用;天然咖啡粉不溶於水,需藉助各式咖啡機加工成一杯咖啡纔可飲用。</div>
<div>
</div>
<div>
雖說速溶咖啡製作起來相當簡便,也便於隨身攜帶,但是速溶咖啡中所含的氫化植物油、丙烯酰胺、人工香精等食品添加劑是致癌物質, 有害人體健康。 另速溶咖啡的口味是人工調製,口感較差。</div>
<div>
</div>
<div>
傳統的各式咖啡機使得製作一杯咖啡較爲複雜,咖啡機的清洗也較不方便。打開包裝後的咖啡豆的保鮮時間短,成本也相對較高。但純咖啡纔是真正意義上的咖啡。在喝咖啡的過程中,我們可以獲得咖啡的醇香口感, 咖啡所含多種成分,例如加快血液循環、在一定條件下有助於脂肪的燃燒等,都有益人體的健康。</div>
<div>
</div>
<div>
</div>
<div>
</div>
<div>
和中國的茶一樣,咖啡已經融入到歐美的傳統文化當中,從最初咖啡豆的烘焙研磨、煮制、過濾,以及到器具的選用和不同的調配技藝,都是非常講究的<img alt="" src="/uploads/allimg/160804/8-160P4100422W3.jpg" style="width: 317px; height: 220px;" /></div>
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