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铁
铁皮叔叔
铁皮叔叔：作为永璞咖啡创始人及Q Grader，详细讲解了精品咖啡的定义、评判标准及品鉴流程，包括对咖啡豆瑕疵率、含水率、烘焙度、研磨度等因素的考量，以及对不同香气和风味的辨别。他深入分析了水洗、日晒、蜜处理三种咖啡豆处理方式对风味的影响，并解释了咖啡因含量、性价比与罗布斯塔咖啡豆的关系。他还介绍了低因咖啡的制作方法，包括化学溶剂法和瑞士水处理法，并比较了不同速溶咖啡技术的优劣，例如喷雾干燥法和冻干法。最后，他推荐了一款名为Geisha的咖啡豆，并阐述了其独特的风味特点。
任宁和枪枪：作为播客主持人，他们引导话题，提出问题，并与铁皮叔叔进行深入探讨，例如咖啡豆的品种、产地、处理方式、烘焙度、研磨度以及不同咖啡品牌和咖啡馆的品质差异等。他们也表达了对低因咖啡的兴趣，以及对速溶咖啡的看法。
Deep Dive
Specialty coffee is defined by the Specialty Coffee Association's scoring system, with beans scoring 80 points or above. Q graders, trained sensory professionals, evaluate various aspects of the beans, from aroma and flavor to acidity and defects, to determine the score. The process is rigorous and aims for objectivity despite the subjective nature of taste.
- Specialty coffee beans score 80 points or more according to the Specialty Coffee Association.
- Q graders use a standardized system to evaluate coffee beans objectively.
- Sensory evaluation includes assessment of aroma, flavor, acidity, and defects.
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