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'title' => '如何挑選咖啡豆？選擇新鮮味美的豆子保存咖啡豆密封保存咖啡豆',
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'description' => '聞：新鮮的咖啡豆聞之有濃香，反之則無味或氣味不佳。 看：好的咖啡 豆形狀完整、個頭豐碩。反之則形狀殘缺不一。 壓：新鮮的咖啡豆壓之鮮脆，裂開時有香味飄出 。 色：一般深色帶黑的咖啡豆，煮出來的咖啡具有苦味。顏色較黃的咖啡豆，煮出來的咖啡帶酸味，',
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'title_highlight' => '如何挑選<em>咖<em>啡豆</em></em>？選擇<em>新鮮</em>味美的豆子<em>保存</em><em>咖<em>啡豆</em></em>密封<em>保存</em><em>咖<em>啡豆</em></em>',
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聞：<em>新鮮</em>的<em>咖<em>啡豆</em></em>聞之有濃香，反之則無味或氣味不佳。
看：好的<em>咖啡</em> 豆形狀完整、個頭豐碩。反之則形狀殘缺不一。
壓：<em>新鮮</em>的<em>咖<em>啡豆</em></em>壓之鮮脆，裂開時有香味飄出 。
...',
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'description_highlight' => '聞：<em>新鮮</em>的<em>咖<em>啡豆</em></em>聞之有濃香，反之則無味或氣味不佳。 看：好的<em>咖啡</em> 豆形狀完整、個頭豐碩。反之則形狀殘缺不一。 壓：<em>新鮮</em>的<em>咖<em>啡豆</em></em>壓之鮮脆，裂開時有香味飄出 。 色：一般深色帶黑的<em>咖<em>啡豆</em></em>，煮出來的<em>咖啡</em>具有苦味。顏色較黃的<em>咖<em>啡豆</em></em>，煮出來的<em>咖啡</em>帶酸味，',
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'keywords' => '影響,咖啡豆,新鮮度,四大,因素,關於,咖啡,熟豆,保存,保',
'description' => '影響咖啡豆新鮮度的有四大因素，分別是光線、氧氣、溫度、溼度。因此，以下說到的所有關於咖啡豆的保存方法無不圍繞這四方面進行。 1.不建議以咖啡粉形式保存 很多朋友，尤其是剛開始接觸原味咖啡的親們，直接購買咖啡粉，大多不能一次性喝完。其實這對咖啡',
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'title_highlight' => '影響<em>咖<em>啡豆</em></em><em>新鮮</em>度的有四大因素關於<em>咖啡</em>熟豆的<em>保存</em><em>咖<em>啡豆</em></em>的<em>保存</em>期',
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影響<em>咖<em>啡豆</em></em><em>新鮮</em>度的有四大因素，分別是光線、氧氣、溫度、溼度。因此，以下說到的所有關於<em>咖<em>啡豆</em></em>的<em>保存</em>方法無不圍繞這四方面進行。
1.不建議以<em>咖啡</em>粉形式<em>保存</em>
很多朋友，尤其是剛...',
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'description_highlight' => '影響<em>咖<em>啡豆</em></em><em>新鮮</em>度的有四大因素，分別是光線、氧氣、溫度、溼度。因此，以下說到的所有關於<em>咖<em>啡豆</em></em>的<em>保存</em>方法無不圍繞這四方面進行。 1.不建議以<em>咖啡</em>粉形式<em>保存</em> 很多朋友，尤其是剛開始接觸原味<em>咖啡</em>的親們，直接購買<em>咖啡</em>粉，大多不能一次性喝完。其實這對<em>咖啡</em>',
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'description' => '專業咖啡知識交流 更多咖啡豆資訊 請關注咖啡工房（微信公衆號cafe_style ） 新鮮咖啡豆 定義 會因環溫、溼度、包裝方式、保存方法而有差異。以臺灣的環境條件來說，咖啡豆儲存在單向透氣袋並放置在室溫的環境，「烘焙完成後的二週內」都算是新鮮咖啡豆。 烘',
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專業<em>咖啡</em>知識交流 更多<em>咖<em>啡豆</em></em>資訊 請關注<em>咖啡</em>工房（微信公衆號cafe_style ）
<em>新鮮</em><em>咖<em>啡豆</em></em>定義
會因環溫、溼度、包裝方式、<em>保存</em>方法而有差異。以臺灣的...',
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'description_highlight' => '專業<em>咖啡</em>知識交流 更多<em>咖<em>啡豆</em></em>資訊 請關注<em>咖啡</em>工房（微信公衆號cafe_style ） <em>新鮮</em><em>咖<em>啡豆</em></em> 定義 會因環溫、溼度、包裝方式、<em>保存</em>方法而有差異。以臺灣的環境條件來說，<em>咖<em>啡豆</em></em>儲存在單向透氣袋並放置在室溫的環境，「烘焙完成後的二週內」都算是<em>新鮮</em><em>咖<em>啡豆</em></em>。 烘',
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'description' => '咖啡豆或咖啡粉的新鮮度是覺得一杯咖啡成功與否的關鍵。一顆小小的coffeebean，從採摘、處理、烘焙、研磨、沖泡，甚至是保存，每一個環節都需要額外注意，才能充分保留咖啡豆的新鮮度，令到咖啡芳香醇厚。 方法/步驟 適合存儲的地方 咖啡應該儲存在乾燥、陰',
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<em>咖<em>啡豆</em></em>或<em>咖啡</em>粉的<em>新鮮</em>度是覺得一杯<em>咖啡</em>成功與否的關鍵。一顆小小的coffeebean，從採摘、處理、烘焙、研磨、沖泡，甚至是<em>保存</em>，每一個環節都需要額外注意，才能充分保留<em>咖<em>啡豆</em></em>的<em>新鮮</em>度，令到<em>咖啡</em>芳香醇厚。
...',
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'description_highlight' => '<em>咖<em>啡豆</em></em>或<em>咖啡</em>粉的<em>新鮮</em>度是覺得一杯<em>咖啡</em>成功與否的關鍵。一顆小小的coffeebean，從採摘、處理、烘焙、研磨、沖泡，甚至是<em>保存</em>，每一個環節都需要額外注意，才能充分保留<em>咖<em>啡豆</em></em>的<em>新鮮</em>度，令到<em>咖啡</em>芳香醇厚。 方法/步驟 適合存儲的地方 <em>咖啡</em>應該儲存在乾燥、陰',
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'keywords' => '長期,保存,咖啡豆,技巧,油了,之後,還能,喝嗎,專業,咖啡',
'description' => '專業咖啡師交流 請關注咖啡工房（微信公衆號cafe_style ） 如何保存豆類 爲了長時間享受新鮮咖啡的美味，重要的是保持豆的新鮮度。 在這裏，我將告訴你如何保存豆類和理想的保存期限。 【保持咖啡的新鮮度】 有四個條件來保持咖啡的新鮮度。 防止紫外線 減少',
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'title_highlight' => '長期<em>保存</em><em>咖<em>啡豆</em></em>的小技巧 <em>咖<em>啡豆</em></em>冒油了之後還能喝嗎',
'content' => '...程的進行，<em>咖啡</em>膨脹，從而使表面產生細微裂紋。此時，<em>咖<em>啡豆</em></em>內部也會產生空間，<em>咖啡</em>中原本含有的油脂滲出到表面，看起來是溼的。豆類烘焙程度較高的豆類傾向於有這種傾向。
話題 在到期之後你能喝<em>咖啡</em>嗎？
...',
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'description_highlight' => '專業<em>咖啡</em>師交流 請關注<em>咖啡</em>工房（微信公衆號cafe_style ） 如何<em>保存</em>豆類 爲了長時間享受<em>新鮮</em><em>咖啡</em>的美味，重要的是保持豆的<em>新鮮</em>度。 在這裏，我將告訴你如何<em>保存</em>豆類和理想的<em>保存</em>期限。 【保持<em>咖啡</em>的<em>新鮮</em>度】 有四個條件來保持<em>咖啡</em>的<em>新鮮</em>度。 防止紫外線 減少',
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'title' => '阻抗咖啡劣化的鮮度保存 咖啡豆的保存方法有哪些?',
'keywords' => '阻抗,咖啡,劣化,鮮度,保存,咖啡豆,方法,哪些,熟豆,放出',
'description' => '熟豆釋放出二氧化碳，是新鮮度的最佳指標。 常言道，咖啡豆的新鮮度決定一切。實際上熟豆會因爲接觸到空氣中的氧氣及水分產生氣化現象，並隨着時間逐漸劣化。咖啡豆油脂的氧化，通常被認爲是劣化的主因。不過，或許是因爲咖啡豆的油脂富含搞氧化成分，所以氧',
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'title_highlight' => '阻抗<em>咖啡</em>劣化的鮮度<em>保存</em> <em>咖<em>啡豆</em></em>的<em>保存</em>方法有哪些?',
'content' => '...豆釋放出二氧化碳，是<em>新鮮</em>度的最佳指標。
常言道，<em>咖<em>啡豆</em></em>的<em>新鮮</em>度決定一切。實際上熟豆會因爲接觸到空氣中的氧氣及水分產生氣化現象，並隨着時間逐漸劣化。<em>咖<em>啡豆</em></em>油脂的氧化，通常被認爲是劣化的主因。不過，或許...',
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'description_highlight' => '熟豆釋放出二氧化碳，是<em>新鮮</em>度的最佳指標。 常言道，<em>咖<em>啡豆</em></em>的<em>新鮮</em>度決定一切。實際上熟豆會因爲接觸到空氣中的氧氣及水分產生氣化現象，並隨着時間逐漸劣化。<em>咖<em>啡豆</em></em>油脂的氧化，通常被認爲是劣化的主因。不過，或許是因爲<em>咖<em>啡豆</em></em>的油脂富含搞氧化成分，所以氧',
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'description' => '咖啡豆的品質直接影響着咖啡的口感。保證咖啡豆的品質關鍵在於如何保存咖啡豆。 經常與空氣接觸會加速咖啡豆的氧化，所以應儘量使用帶橡膠圈墊的密封式瓶罐來保存咖啡豆並將其放置於避免陽光直射、乾燥的地方保存。並且因咖啡豆數量的減少，容器內的空隙會越',
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'title_highlight' => '如何<em>保存</em><em>新鮮</em><em>咖<em>啡豆</em></em>',
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▪ <em>咖<em>啡豆</em></em>的品質直接影響着<em>咖啡</em>的口感。保證<em>咖<em>啡豆</em></em>的品質關鍵在於如何<em>保存</em><em>咖<em>啡豆</em></em>。
▪ 經常與空氣接觸會加速<em>咖<em>啡豆</em></em>的氧化，所以應儘量使用帶橡膠圈墊的密封式瓶罐來<em>保存</em><em>咖<em>啡豆</em></em>並將其放置於避免陽光直射...',
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'description_highlight' => '<em>咖<em>啡豆</em></em>的品質直接影響着<em>咖啡</em>的口感。保證<em>咖<em>啡豆</em></em>的品質關鍵在於如何<em>保存</em><em>咖<em>啡豆</em></em>。 經常與空氣接觸會加速<em>咖<em>啡豆</em></em>的氧化，所以應儘量使用帶橡膠圈墊的密封式瓶罐來<em>保存</em><em>咖<em>啡豆</em></em>並將其放置於避免陽光直射、乾燥的地方<em>保存</em>。並且因<em>咖<em>啡豆</em></em>數量的減少，容器內的空隙會越',
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'description' => '專業咖啡師交流 請關注咖啡工房（微信公衆號cafe_style ） 一直以來，我們收到很多消費者詢問我們關於咖啡豆的保存方法，到底怎樣最好? 也聽過很多江湖傳說，像是放冰箱?放冷凍庫?放角落處?放，有些奇特又趣味的說法都出來了，在苦笑之餘，也不得不佩服消費',
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'content' => '...afe_style ）
一直以來，我們收到很多消費者詢問我們關於<em>咖<em>啡豆</em></em>的<em>保存</em>方法，到底怎樣最好?
也聽過很多江湖傳說，像是放冰箱?放冷凍庫?放角落處?放……，有些奇特又趣味的說法都出來了，在苦笑之餘，也不得不...',
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'description_highlight' => '專業<em>咖啡</em>師交流 請關注<em>咖啡</em>工房（微信公衆號cafe_style ） 一直以來，我們收到很多消費者詢問我們關於<em>咖<em>啡豆</em></em>的<em>保存</em>方法，到底怎樣最好? 也聽過很多江湖傳說，像是放冰箱?放冷凍庫?放角落處?放，有些奇特又趣味的說法都出來了，在苦笑之餘，也不得不佩服消費',
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'content' => '...存期限與<em>新鮮</em>度是兩碼子事
剛烘焙好的<em>新鮮</em><em>咖<em>啡豆</em></em>，會開始排氣 ( 主要是二氧化碳 ) ，頭兩三天排出的量最多，最主要持續約一星期左右。當氣體完全排完之後，<em>咖<em>啡豆</em></em>就會緩慢地在風味上往下走了，而這個過程通...',
'keywords_highlight' => '<em>咖<em>啡豆</em></em>,<em>保存</em>,期限,<em>新鮮</em>度,<em>咖啡</em>,可以,存放,多久,研磨,氣',
'description_highlight' => '<em>咖啡</em>可以存放多久? <em>保存</em>期限與<em>新鮮</em>度是兩碼子事 剛烘焙好的<em>新鮮</em><em>咖<em>啡豆</em></em>，會開始排氣 ( 主要是二氧化碳 ) ，頭兩三天排出的量最多，最主要持續約一星期左右。當氣體完全排完之後，<em>咖<em>啡豆</em></em>就會緩慢地在風味上往下走了，而這個過程通常需要兩週-三週。換言之，烘',
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'title_highlight' => '<em>新鮮</em>的<em>咖<em>啡豆</em></em>保質期是多久？<em>咖<em>啡豆</em></em>放哪裏<em>保存</em>比較好怎麼<em>保存</em>',
'content' => '
香醇的<em>咖<em>啡豆</em></em>，一定以<em>新鮮</em>爲上，一杯<em>咖啡</em>的風味也與<em>咖<em>啡豆</em></em>的<em>新鮮</em>程度密不可分。家庭存放的<em>咖<em>啡豆</em></em>消耗量不會像<em>咖啡</em>店那麼快，所以想在家做出一杯<em>新鮮</em>且風味上佳的<em>咖啡</em>，懂得正確的存放<em>咖<em>啡豆</em></em>就尤爲重要了...',
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'description_highlight' => '香醇的<em>咖<em>啡豆</em></em>，一定以<em>新鮮</em>爲上，一杯<em>咖啡</em>的風味也與<em>咖<em>啡豆</em></em>的<em>新鮮</em>程度密不可分。家庭存放的<em>咖<em>啡豆</em></em>消耗量不會像<em>咖啡</em>店那麼快，所以想在家做出一杯<em>新鮮</em>且風味上佳的<em>咖啡</em>，懂得正確的存放<em>咖<em>啡豆</em></em>就尤爲重要了。 儲存<em>咖<em>啡豆</em></em>或是<em>咖啡</em>粉，最重要的是容器，所以新買來',
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'description' => '專業咖啡知識交流 更多咖啡豆資訊 請關注咖啡工房（微信公衆號cafe_style ） 最科學的咖啡豆購買保存指南，看這裏！咖啡豆保存指南 挑選好咖啡豆之後，接下來的功課就是存放咖啡豆了。你知道咖啡豆在烘焙後幾個小時內最新鮮嗎？哪一種容器最能保存咖啡豆的新',
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'title_highlight' => '<em>咖啡</em><em>保存</em>方法大全 各類包裝的<em>咖啡</em>怎麼<em>保存</em>最科學？',
'content' => '
專業<em>咖啡</em>知識交流 更多<em>咖<em>啡豆</em></em>資訊 請關注<em>咖啡</em>工房（微信公衆號cafe_style ）
最科學的<em>咖<em>啡豆</em></em>購買<em>保存</em>指南，看這裏！<em>咖<em>啡豆</em></em><em>保存</em>指南
挑選好<em>咖<em>啡豆</em></em>之後，接下來的功課就是存放<em>咖<em>啡豆</em></em>了。你知...',
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'title' => '影響咖啡豆保存有三項因素 咖啡豆出油跟咖啡新鮮度的關係',
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'description' => '專業咖啡知識交流 更多咖啡豆資訊 請關注咖啡工房（微信公衆號cafe_style ） 單品精品咖啡豆_精品咖啡產區咖啡豆品牌_咖啡豆種類與分類 影響 咖啡豆 保存有三項因素：溫度，溼度與氧化速度，如何買到週轉率高且新鮮的豆子、買了好豆子怎麼保存。 買一臺磨豆',
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'title_highlight' => '影響<em>咖<em>啡豆</em></em><em>保存</em>有三項因素 <em>咖<em>啡豆</em></em>出油跟<em>咖啡</em><em>新鮮</em>度的關係',
'content' => '
專業<em>咖啡</em>知識交流 更多<em>咖<em>啡豆</em></em>資訊 請關注<em>咖啡</em>工房（微信公衆號cafe_style ）
單品精品<em>咖<em>啡豆</em></em>_精品<em>咖啡</em>產區<em>咖<em>啡豆</em></em>品牌_<em>咖<em>啡豆</em></em>種類與分類
影響<em>咖<em>啡豆</em></em><em>保存</em>有三項因素：溫度，溼度與氧化速度，如何買到週轉率...',
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'description_highlight' => '專業<em>咖啡</em>知識交流 更多<em>咖<em>啡豆</em></em>資訊 請關注<em>咖啡</em>工房（微信公衆號cafe_style ） 單品精品<em>咖<em>啡豆</em></em>_精品<em>咖啡</em>產區<em>咖<em>啡豆</em></em>品牌_<em>咖<em>啡豆</em></em>種類與分類 影響 <em>咖<em>啡豆</em></em> <em>保存</em>有三項因素：溫度，溼度與氧化速度，如何買到週轉率高且<em>新鮮</em>的豆子、買了好豆子怎麼<em>保存</em>。 買一臺磨豆',
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'title' => '輕輕鬆鬆瞭解咖啡豆之生咖啡豆怎麼保存（七）',
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'description' => '喝咖啡講的是新鮮，而咖啡豆如果保存不當，則會加速咖啡豆的香氣流失，從而影響咖啡的口味，因此咖啡豆的保存是個重點。將爲您分享：咖啡豆保存方法。 烘焙過的咖啡豆，很容易受到空氣中的氧氣產生氧化作用，使得所含的油質劣化，芳香味亦揮發消失，再經過溫',
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'title_highlight' => '輕輕鬆鬆瞭解<em>咖<em>啡豆</em></em>之生<em>咖<em>啡豆</em></em>怎麼<em>保存</em>（七）',
'content' => '
喝<em>咖啡</em>講的是<em>新鮮</em>，而<em>咖<em>啡豆</em></em>如果<em>保存</em>不當，則會加速<em>咖<em>啡豆</em></em>的香氣流失，從而影響<em>咖啡</em>的口味，因此<em>咖<em>啡豆</em></em>的<em>保存</em>是個重點。將爲您分享：<em>咖<em>啡豆</em></em><em>保存</em>方法。
烘焙過的<em>咖<em>啡豆</em></em>，很容易受到空氣中的氧氣產生...',
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'description_highlight' => '喝<em>咖啡</em>講的是<em>新鮮</em>，而<em>咖<em>啡豆</em></em>如果<em>保存</em>不當，則會加速<em>咖<em>啡豆</em></em>的香氣流失，從而影響<em>咖啡</em>的口味，因此<em>咖<em>啡豆</em></em>的<em>保存</em>是個重點。將爲您分享：<em>咖<em>啡豆</em></em><em>保存</em>方法。 烘焙過的<em>咖<em>啡豆</em></em>，很容易受到空氣中的氧氣產生氧化作用，使得所含的油質劣化，芳香味亦揮發消失，再經過溫',
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'title' => '新鮮購買的咖啡豆打開後能保存多久 咖啡豆需要冷凍保存嗎？',
'keywords' => '新鮮,買的,咖啡豆,打開,後能,保存,多久,需要,冷凍,如何',
'description' => '如何發現新鮮烤豆 很容易發現真正的新鮮豆類。由於它們的油脂仍從豆中逸出，因此只需尋找光澤的外觀即可。與大多數其他產品相反，在您的手上或袋子中看到油脂殘留是一件好事。 光澤bean規則有幾個例外： 較輕的烤肉由於沒有經過長時間的烘烤而具有較低的光澤',
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'title_highlight' => '<em>新鮮</em>購買的<em>咖<em>啡豆</em></em>打開後能<em>保存</em>多久 <em>咖<em>啡豆</em></em>需要冷凍<em>保存</em>嗎？',
'content' => '...則意味着這些豆已停止除氣。如果您收到一個熱封的嚴肅<em>咖<em>啡豆</em></em>袋，您總會看到一個閥門，它們是如此<em>新鮮</em>。看一下您的<em>咖啡</em>包裝，它是否熱封了，需要您將其切開？它有閥門嗎？如果不是，那麼從烤起到放在架子上已經有多長...',
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'description' => '很多的朋友將咖啡豆買回去隨着時間流逝總覺得風味在不斷的流失，當然這是正常現象大家完全可以放心。但是我們該用怎麼樣的方式去保存咖啡豆，將風味最大限度的保留呢？今天來教大家一些小竅門。 首先我們要知道，要保存咖啡豆首先要避免：溫度、溼度、空氣。',
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'title_highlight' => '<em>咖<em>啡豆</em></em><em>保存</em>方法|<em>新鮮</em><em>咖<em>啡豆</em></em>存儲方式要滿足這些條件風味能<em>保存</em>',
'content' => '
很多的朋友將<em>咖<em>啡豆</em></em>買回去隨着時間流逝總覺得風味在不斷的流失，當然這是正常現象大家完全可以放心。但是我們該用怎麼樣的方式去<em>保存</em><em>咖<em>啡豆</em></em>，將風味最大限度的保留呢？今天來教大家一些小竅門。
...',
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'description_highlight' => '很多的朋友將<em>咖<em>啡豆</em></em>買回去隨着時間流逝總覺得風味在不斷的流失，當然這是正常現象大家完全可以放心。但是我們該用怎麼樣的方式去<em>保存</em><em>咖<em>啡豆</em></em>，將風味最大限度的保留呢？今天來教大家一些小竅門。 首先我們要知道，要<em>保存</em><em>咖<em>啡豆</em></em>首先要避免：溫度、溼度、空氣。',
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'content' => '
<em>咖<em>啡豆</em></em>的<em>保存</em>對於<em>咖啡</em>的品質至關重要，但做起來其實不難，我們只要稍微的花點心思，就能較好的<em>保存</em><em>咖<em>啡豆</em></em>。 
避光
盛放<em>咖啡</em>的容器應當是不透光的或者是類似於紅葡萄酒瓶那樣半透光的。
...',
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'description_highlight' => '<em>咖<em>啡豆</em></em>的<em>保存</em>對於<em>咖啡</em>的品質至關重要，但做起來其實不難，我們只要稍微的花點心思，就能較好的<em>保存</em><em>咖<em>啡豆</em></em>。 避光 盛放<em>咖啡</em>的容器應當是不透光的或者是類似於紅葡萄酒瓶那樣半透光的。 密封 密封對於<em>咖啡</em>的<em>保存</em>來說至關重要，只有在密封條件下，才能減緩<em>咖啡</em>',
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'keywords' => '如何,選購,新鮮,咖啡豆,以及,日常,保存,常見,問題解答,',
'description' => '專業咖啡師交流 請關注咖啡工房（微信公衆號cafe_style ） 保存 / PERSERVE 咖啡是農產品的一種，新鮮是好咖啡不可或缺的要素之一。 那麼如何選購新鮮的咖啡，以及常常遇到客人的問題是，該如何保存，就變成相當重要的一環。在這一篇，我們想用一些大家在購',
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'title_highlight' => '如何選購<em>新鮮</em>的<em>咖<em>啡豆</em></em>？<em>咖<em>啡豆</em></em>選購以及日常<em>保存</em>的常見問題解答',
'content' => '...存上遇到的問題一一說明。
該如何選購<em>新鮮</em>的<em>咖<em>啡豆</em></em>?
除了商家對於<em>咖啡</em>生豆的品管外(請看瑕疵豆篇)，另外重要的是<em>咖啡</em>"烘焙日期"。 生豆在乾燥低溫的環境，可以<em>保存</em>半年一年甚至更久，但是，<em>咖啡</em>...',
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'description_highlight' => '專業<em>咖啡</em>師交流 請關注<em>咖啡</em>工房（微信公衆號cafe_style ） <em>保存</em> / PERSERVE <em>咖啡</em>是農產品的一種，<em>新鮮</em>是好<em>咖啡</em>不可或缺的要素之一。 那麼如何選購<em>新鮮</em>的<em>咖啡</em>，以及常常遇到客人的問題是，該如何<em>保存</em>，就變成相當重要的一環。在這一篇，我們想用一些大家在購',
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<em>咖<em>啡豆</em></em>的鮮度辨別有訣竅
鼻聞：<em>新鮮</em>的<em>咖<em>啡豆</em></em>聞之有濃香，反之則無味或氣味不佳。
眼看：好的<em>咖<em>啡豆</em></em>形狀完整、個頭豐碩。反之則形狀殘缺不一。
手壓：<em>新鮮</em>的<em>咖<em>啡豆</em></em>壓之鮮脆，裂開時有香...',
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'description_highlight' => '<em>咖<em>啡豆</em></em>的鮮度辨別有訣竅 鼻聞：<em>新鮮</em>的<em>咖<em>啡豆</em></em>聞之有濃香，反之則無味或氣味不佳。 眼看：好的<em>咖<em>啡豆</em></em>形狀完整、個頭豐碩。反之則形狀殘缺不一。 手壓：<em>新鮮</em>的<em>咖<em>啡豆</em></em>壓之鮮脆，裂開時有香味飄出。 顏色：深色帶黑的<em>咖<em>啡豆</em></em>，煮出的<em>咖啡</em>具有苦味;顏色較黃的<em>咖<em>啡豆</em></em>',
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<em>咖<em>啡豆</em></em><em>保存</em><em>新鮮</em>度影響要素主要有四個：空氣、溼度、陽光和溫度。比起歐美乾燥涼爽的大陸型氣候，臺灣常又溼又熱，對於<em>咖<em>啡豆</em></em>保...',
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array (
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) |
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