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'content' => '...紹四條咖啡色單打獨鬥的精彩法則：
1。靠近睫毛<em>上色</em>才能避免熊貓眼
咖啡色眼影用不好很容易搞成熊貓眼，看上去非常沒精神，其實<em>上色</em>是有技巧的。化妝師教我們，儘量把顏色塗在靠近睫毛的地方，別超過雙...',
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'content' => '...啡染上衣物就很難洗淨。這個方法不太容易讓全黑的頭髮<em>上色</em>，但適合用於黃棕色的頭髮補色。
變色效果 咖啡色
染髮步驟
{1} 準備平時5人分量飲用的咖啡粉，用滾燙的開水倒下去。
{2} 將咖啡汁塗抹在頭髮上， 自...',
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未成熟豆. 豆體小, 不易<em>上色</em>.
焦豆. 原因出於入豆時溫度太高, 豆身表焦.
豆尾焦. 入豆後滾筒溫過高, 或轉速過慢.
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隕...',
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【使用器具】適合以鮮奶油爲頂蓋的杯子
【做法】1、將萃取出的咖啡再加熱;2、糖漿放入熱過的杯子中，注入咖啡;3、攪拌後，將鮮奶油覆蓋...',
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【使用器具】適合以鮮奶油爲頂蓋的杯子
【做法】1、將萃取出的咖啡再加熱;2、糖漿放入熱過的杯子中，注入咖啡;3、攪拌後，將鮮奶油覆蓋...',
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'content' => '...啡染上衣物就很難洗淨。這個方法不太容易讓全黑的頭髮<em>上色</em>，但適合用於黃棕色的頭髮補色。
變色效果：咖啡色
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變色效果 咖啡色
染髮步驟
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'description' => '【名字】維也納咖啡 【使用咖啡】中深度烘焙咖啡(法式綜合咖啡等) 【研磨度】中細度研磨 【使用量(量杯)】一人份=1.2杯;二人份=2杯 【萃取量】一人份=咖啡壺1刻度量;二人份=咖啡壺2刻度量 【其他材料(一人份)】糖漿 2~3小匙;鮮奶油 適量;霧狀巧克力(上色用)',
'catid' => '4',
'title_highlight' => '花式咖啡配方 維也納咖啡製作步驟',
'content' => '...他材料(一人份)】糖漿 2~3小匙;鮮奶油 適量;霧狀巧克力(<em>上色</em>用) 適量;
【使用器具】適合以鮮奶油爲頂蓋的杯子
【做法】1、將萃取出的咖啡再加熱;2、糖漿放入熱過的杯子中，注入咖啡;3、攪拌後，將鮮奶油覆蓋...',
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'description_highlight' => '【名字】維也納咖啡 【使用咖啡】中深度烘焙咖啡(法式綜合咖啡等) 【研磨度】中細度研磨 【使用量(量杯)】一人份=1.2杯;二人份=2杯 【萃取量】一人份=咖啡壺1刻度量;二人份=咖啡壺2刻度量 【其他材料(一人份)】糖漿 2~3小匙;鮮奶油 適量;霧狀巧克力(<em>上色</em>用)',
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【使用器具】適合以鮮奶油爲頂蓋的杯子
【做法】1、將萃取出的咖啡再加熱;2、糖漿放入熱過的杯子中，注入咖啡;3、攪拌後，將鮮奶油覆蓋...',
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'title_highlight' => '咖啡能染髮？ 咖啡本身帶有強色素',
'content' => '...啡染上衣物就很難洗淨。這個方法不太容易讓全黑的頭髮<em>上色</em>，但適合用於黃棕色的頭髮補色。
變色效果：咖啡色
染髮步驟：準備平時5人分量飲用的咖啡粉，用滾燙的開水倒下去。將咖啡汁塗抹在頭髮上，自然...',
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'description' => '埃塞俄比亞古吉G1貴腐酒香處理法2300m+ SLD（Ethiopia Guji G1 Noble Winey Process），整個流程下來，除了成本非常高几乎沒有經濟效益可言以外，我們也沒有信心複製同樣的參數明年再走一次。值得注意的是，由於是少量的實驗批次，我們選用的是海拔超過2300m',
'catid' => '7',
'title_highlight' => '高海拔咖啡豆特殊處理法過程 朗姆酒香型咖啡豆推薦',
'content' => '...驗，這樣特殊處理法的豆子，一爆音有較不明顯的趨勢，<em>上色</em>、溫度甚至聞香都是烘焙程度判定以及下豆點可以輔助參考的指標。在發展期開始之後，<em>上色</em>（以及烘焙度）的發展也有比其他傳統處理法更快的趨勢，另一方面，我...',
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'description_highlight' => '埃塞俄比亞古吉G1貴腐酒香處理法2300m+ SLD（Ethiopia Guji G1 Noble Winey Process），整個流程下來，除了成本非常高几乎沒有經濟效益可言以外，我們也沒有信心複製同樣的參數明年再走一次。值得注意的是，由於是少量的實驗批次，我們選用的是海拔超過2300m',
'inputtime' => '1587303783',
'updatetime' => '1587295642',
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'description' => '1.買到的熟豆我會檢查一下瑕疵豆的狀況.如果是日曬豆,檢查一下那些看起來特別白（不上色）的豆子的比例.如果有多顆這樣的豆子,那這包豆子衝出來的咖啡勢必花生味（未熟豆）明顯.由此可以判斷烘焙師是不挑熟豆的.之後,無論是日曬還是水洗,都要看一下是否有明',
'catid' => '4',
'title_highlight' => '烘焙師要怎麼做 如何變成咖啡烘焙師',
'content' => '...豆的狀況.如果是日曬豆,檢查一下那些看起來特別白（不<em>上色</em>）的豆子的比例.如果有多顆這樣的豆子,那這包豆子衝出來的咖啡勢必花生味（未熟豆）明顯.由此可以判斷烘焙師是不挑熟豆的.之後,無論是日曬還是水洗,都要看一下...',
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'description_highlight' => '1.買到的熟豆我會檢查一下瑕疵豆的狀況.如果是日曬豆,檢查一下那些看起來特別白（不<em>上色</em>）的豆子的比例.如果有多顆這樣的豆子,那這包豆子衝出來的咖啡勢必花生味（未熟豆）明顯.由此可以判斷烘焙師是不挑熟豆的.之後,無論是日曬還是水洗,都要看一下是否有明',
'inputtime' => '1464603994',
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'keywords' => '咖啡,烘焙,如何,學習,進口,烘焙機,咖啡豆,買到,熟豆,我',
'description' => '1.買到的熟豆我會檢查一下瑕疵豆的狀況.如果是日曬豆,檢查一下那些看起來特別白（不上色）的豆子的比例.如果有多顆這樣的豆子,那這包豆子衝出來的咖啡勢必花生味（未熟豆）明顯.由此可以判斷烘焙師是不挑熟豆的.之後,無論是日曬還是水洗,都要看一下是否有明',
'catid' => '4',
'title_highlight' => '咖啡烘焙師如何學習？進口咖啡烘焙機 咖啡豆',
'content' => '...豆的狀況.如果是日曬豆,檢查一下那些看起來特別白（不<em>上色</em>）的豆子的比例.如果有多顆這樣的豆子,那這包豆子衝出來的咖啡勢必花生味（未熟豆）明顯.由此可以判斷烘焙師是不挑熟豆的.之後,無論是日曬還是水洗,都要看一下...',
'keywords_highlight' => '咖啡,烘焙,如何,學習,進口,烘焙機,咖啡豆,買到,熟豆,我',
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'keywords' => '衣索,比亞,古吉,梨花,咖啡,酵素,處理,有效,風味,描述,',
'description' => '衣索比亞古吉咖啡 G1樊梨花 埃塞俄比亞Guji G1 LiwaFan特殊工藝批次 （全紅櫻桃，厭氧特殊長時間發酵） 國家衣索比亞（埃塞俄比亞） 產區歐若米亞（Oromia Region） 古吉（Guji Zone） 海拔2,200公尺+ 品種衣索比亞古優品種（傳家寶） 年雨量約1,500-2,000毫',
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'content' => '...驗，這樣特殊處理法的豆子，一爆音有較不明顯的趨勢，<em>上色</em>，溫度甚至聞香都是烘焙程度判定以及下豆點可以輔助參考的指標。在發展期開始之後，<em>上色</em>（以及烘焙度）的發展也有比其他傳統處理法更快的趨勢，另一方面，我...',
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產地咖啡出口前雖經過多道把關驗收與...',
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產地咖啡出口前雖經過多道把關驗...',
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'content' => '...應的產物分爲兩部份：
1.糖的脫水焦糖及<em>上色</em>，所以有部分咖啡色澤即是焦糖<em>上色</em>來的。
2.裂解作用，主要是一些揮發性的醛與酮。至於這是甚麼味道，口中含一塊黑糖及砂糖即可感受到。
...',
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'description' => 'Machiato在意大利文的意思是[烙印]，在奶泡上擠上網格圖案，就像蓋上了印章，焦糖瑪奇朵是加了焦糖的Machiato，代表“甜蜜的印記”,焦糖的香甜味道，奶泡的輕柔，中和了意式濃縮咖啡的苦味，即便是不喝，猛吸幾口味道也陶醉了，深受MM們的喜愛～',
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'title_highlight' => '個性DIY—焦糖瑪琪朵製作方法',
'content' => '...的過程中不要攪拌，顏色發黃後就關火;
2. 用餘溫<em>上色</em>，然後緩緩倒入溫熱的淡奶油，邊倒邊快速攪拌拌勻即成焦糖漿。
3. 焦糖瑪奇朵：咖啡杯中加入一勺焦糖漿，倒入黑咖啡攪勻;
4. 牛奶加熱到溫熱，用...',
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'description' => '【做法】1、將萃取出的咖啡再加熱；2、糖漿放入熱過的杯子中，注入咖啡；3、攪拌後，將鮮奶油覆蓋在咖啡表面，再噴上霧狀巧克力裝飾；',
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【使用器具】適合以鮮奶油爲頂蓋的杯子
【做法】1、將萃取出的咖啡再加熱;2、糖漿放入熱過的杯子中，注入咖啡;3、攪拌後，將鮮奶油覆蓋在咖啡表...',
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