埃塞俄比亞咖啡豆的分級 G1和G3的區別埃塞咖啡的口感和風味

作者：未知來源：咖啡豆: 咖啡知識 > 2025-05-22 06:48:18

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埃塞俄比亞作爲精品咖啡產國和阿拉比卡咖啡的發源地而備受關注，大家對埃塞俄比亞最出名的咖啡豆是產自耶加雪菲和西達摩地區。然而埃塞不單單隻有這兩個咖啡產區，前街咖啡今天就帶大家來了解精品咖啡大國埃塞俄比亞的咖啡種植情況。

埃塞俄比亞與其他咖啡產國極具不同之處，在於其並未被殖民文化所侵蝕，從古至今還保留着對咖啡最原始最純粹的態度和文化。咖啡之於埃塞，好比茶之於中國，是一種日常的存在。埃塞俄比亞的咖啡儀式是喝三輪咖啡，第一輪爲Abol，長者講些祝福語，第二輪爲Tona，衆人開始閒聊，第三輪是Beraka，意爲喜悅的結束這場儀式。其實這種咖啡儀式更多的是爲了促進人際交往，就像中國人有客人拜訪或是談論生意，首先就是擺上茶具。

【埃塞俄比亞咖啡的種植】

由於種植方式不同，可以分爲森林-半森林咖啡(Forest or semi-forest coffee)、庭院咖啡(Gardencoffee)和種植園咖啡(Plantation coffee)三種。60%的咖啡屬於森林-半森林咖啡。在這樣的野生咖啡林裏，根本不用農藥，而是使用生物方法防治害蟲。

35%的咖啡屬於庭院咖啡。這種咖啡園裏，種植呈立體式分佈。咖啡位於下層，在其他農作物的廕庇下獲得適宜的生長環境。肥料主要是落葉、枯草和動物糞便。

5%的咖啡屬於種植園咖啡。這是一種現代化的種植方式，咖啡也是成林生長，但是使用新品種，並與其他遮蔭樹木成排間隔種植。

【埃塞咖啡品種】

埃塞俄比亞咖啡品種已記錄在冊的有近2000個品種，其中1927原生品種，128外來引進品種。所以光看顏值的話，埃塞俄比亞咖啡品種是“大觀園”，裏面啥都有，長的，短的，瘦的，胖的……

長型顆粒，在埃塞全境咖啡種植區都有，從實際看到的比例來看，西部的Jimma，包括Limmu與Kaffa會有較多的長型顆粒品種，在sidama（西達摩）或者yirgacheffe（耶加雪菲）比例較少。

小顆粒種，外型較爲渾圓，豆體很小，大多介於14-15目之間，這個品種應該是我們最爲熟悉的了，在西達摩與耶加雪菲裏經常能看到它們的身影，相比其它區域，sidama與yigracheffe及周邊arsi,guji都有較多這種小顆粒的原生品種種植。

【埃塞咖啡處理方式】

埃塞俄比亞最主要的處理法有兩種，即日曬處理法和水洗處理法。　　

日曬處理法

這是咖啡豆最古老、最原始的處理法 , 是將採收的咖啡櫻桃放置在露臺上,甚至有的在馬路邊就直接曝曬，直接接收陽光曝曬(大約需要27天-30天)，把水分從60%曬到只剩下12%左右完成。

特點：酸度較低，甜度明顯，醇厚度高，層次豐富，乾淨度略低。　　

水洗處理法

水洗處理則是去除果皮、果肉、果膠等以後，水槽發酵，再晾曬乾燥；水洗法過程：選豆→去除果肉→發酵→水洗→乾燥→脫殼→挑選與分級。

利用水洗和發酵的方法去除果皮果肉及粘膜，使用水洗法的農場一定要建造水洗池，並能夠引進源源不絕的活水。處理時，是將完成發酵的豆子放入池內，來回推移，利用豆子的摩擦與流水的力量將咖啡豆洗到光滑潔淨。經過水洗之後，這時，咖啡豆還包在內果皮裏，含水率達50%，必須加以乾燥，使含水率降到12%，否則他們將繼續發酵，變黴腐敗。

特點：酸度明顯，乾淨度好，中等醇厚度，穩定度高。

【埃塞咖啡產區】

埃塞俄比亞有九大咖啡產區：、西達摩、耶加雪菲、哈拉、吉瑪、利姆、伊魯巴柏、金比（列坎提）、鐵比、貝貝卡。而在埃塞俄比亞的9大咖啡產區中，最知名的莫過於耶加雪菲，西達摩和哈拉爾，大的產區裏還有小的產區，比如耶加雪菲產區的科契爾、阿瑞恰，然後還有更小的村落產區。埃塞俄比亞的咖啡莊園化並不明顯，所以一般都是以大產區、小產區、村落產區和水洗處理廠來劃分。

耶加雪菲：海拔1800——2000米 | 田園咖啡系統 |

耶加雪菲附屬於西達摩產區，由於其獨特的風味，濃郁和複雜的果香令它幾乎在一夜之間暴紅國際，致使埃塞俄比亞咖啡農爭相以自家咖啡帶有耶加雪菲風味爲榮。所以被單獨分了出來。這裏自古是塊溼地，古語“耶加”（Yirga）意指“安頓下來”，“雪菲”(Cheffe)意指“溼地”。除了小鎮耶加雪菲外，還包括周邊的Wenago、Kochere、Gelena、Abaya等三個副產區。因此新的耶加雪菲分級制度裏，YirgacheffeA、Wenago A、Kochere A、Gelena/AbayaA，會比同名B更昂貴。

耶加雪菲紅櫻桃日曬 G1

國家：埃塞俄比亞

產區：耶加雪菲

處理廠：阿勒特蘭

海拔：2300公尺

品種：當地原生種

處理法：日曬處理

等級：G1

風味描述：檸檬、甘草、柑橘、莓果、甜橙，整體甜度較高，回甘有焦糖、奶油的風味，餘韻帶有紅茶香氣。

西達摩：海拔1400——2200米 | 田園咖啡系統 |

西達摩，位於最南方的埃塞俄比亞高原海拔4600-7200英尺之間，首都正南，通常甜味明顯，也較多數人喜愛。風味近似耶加雪菲，精緻水洗或日曬的西達摩，同樣的有花香與橘香，身價不輸耶加雪菲。這兩個產區的品種相似，豆粒中等但亦有矮株的小粒種，農民經常會單獨拿出來售賣。這裏常見的品種有Kurmie，抗病能力較差；Wolisho；高大健壯；Deiga，樹形中等，這三個種類。

埃塞俄比亞西達摩花魁4.0

產區：古吉罕貝拉

處理廠：Buku Able

海拔：2350米

品種：德嘉（Dega）

處理法：日曬

風味描述：玫瑰花、奶油草莓、柑橘、百香果、烏龍茶

哈拉爾：海拔1500-2100米 | 田園咖啡系統 |

位於埃塞俄比亞東方高地，也是一個古老的貿易中心和一個重要的伊斯蘭教聖地（15世紀和16世紀處於文化高峯），連接東非和阿拉伯半島。這裏的地理位置以及作爲經濟和文化中心的重要性使其在最早的咖啡運輸和貿易中佔據顯著地位，爲咖啡注入了歷史的莊重感。哈拉爾的咖啡樹在海拔1500-2100米左右的地方生長，1世紀前仍舊野生於山坡地，烘培時會有強烈的巧克力氣味出現,口感狂野帶着中度的酸及豐厚的質感，是非常典型的摩卡風味，好的哈拉爾產區的豆子帶有茉莉花香，及類似發酵酒香的餘味，現今的哈拉爾仍以傳統的日曬法來處理生豆。但是我們一般很難喝到哈拉爾，因爲早就被海灣國家的阿拉伯土豪買走。

吉瑪（Djimmah）：海拔1340——1830米 | 森林-半森林咖啡系統 |

吉瑪咖啡生長在埃塞俄比亞的Illubabor和Kaffa地區，海拔1340和1830米之間，每年生產和出口約6萬噸咖啡。Djimmah也被稱爲JimmaCoffee。吉瑪的咖啡往往生長在海拔1340和1830米之間，這個高度爲咖啡生長提供了理想的氣候，植物也可以通過森林樹木的保護以免受到正午的陽光照射，這也有助於保持土壤中的水分含量。吉瑪鎮實際上相當小，不過吉瑪咖啡佔埃塞俄比亞咖啡出口的大部分，幾乎佔到了50％。

利姆（Limu）：海拔1850——1900米 | 森林/半森林咖啡系統 |

在利姆，當地咖啡小農會以100%有機的方式進行種植。土壤是變質性（Vertisols）土壤。種植海拔1850——1900米之間。利姆產量較低，主要外銷歐美市場，過去在國內不易買到，但在歐美很受歡迎，名氣僅次於耶加雪菲。利姆的味譜不同於西達摩與耶加雪菲：它的body較薄，花香與柑橘香表現也遜於耶加和西達摩，卻多了一股青草香與可可香，還有檀香木味。

伊魯巴柏（大宗商用豆產區）：海拔1350——1850｜森林/半森林咖啡系統｜

此區位於埃塞爾比亞西部，恰與蘇丹接壤，是最便西部的產區的，咖啡基因龐雜度僅次咖法森林，豆粒明顯大於耶加雪菲與西達莫，果酸味偏低，黏稠度佳，風味平衡，此地咖啡多半運到金瑪混合，少見獨立出售。

金比、列砍提（大宗商用豆產區）：海拔1500——1800｜森林/半森林咖啡系統｜

此區有日曬與水洗豆，豆相近似哈拉的長身豆，亦有少量精品級頗受歐美歡迎。大部分被譽爲窮人的哈拉，果酸與水果味由於伊魯巴柏，風味明亮。

鐵比、貝貝卡（大宗商用豆產區）：海拔500——1900米｜田園/森林/半森林咖啡系統｜

兩個產區很接近，鐵比在貝貝卡北方，設有企業化的經營管理的咖啡栽植場，近年推廣田園系統，增加農收益，年產量約3，000噸。兩地均有野生咖啡，產量不高，風味迥異於哈拉和耶加雪啡，果酸低是最大的特色，適合做配方豆，有日曬和水洗。

塔納湖畔（另類產區）：海拔1，840米|森林系統|

修道院咖啡，周邊森林咖啡年產量極少，不到10噸，其實稱不上產區，湖區林立的東正修教道院、教堂、宗教壁畫與神話，造就世上最有“神味”的咖啡。歐洲的修道院士開闢了當地的咖啡種植產業，後改由小鎮周邊村莊的咖啡社區或合作社經營。這裏沒有專門的種植園，咖啡樹自然地散佈在森林和田園裏。採收的季節裏，埃塞俄比亞咖啡貿易公司會到鎮上收購農民採集的咖啡豆。

經常會看到埃塞豆子包裝上寫着什麼G1、G2、G3的，這些都代表了什麼呢？之間又有着什麼差異呢？前街咖啡這就帶着大家來好好了解一下埃塞俄比亞的咖啡！

埃塞咖啡豆的分級

首先，埃塞農業部下屬有一個叫做CLU（Cupping and Liquoring Unit）的部門，專門負責出口咖啡的品質批准，這其中就包含了等級定義這一個非常重要的職責；CLU在ECX出現之前就已經存在了。在ECX出現之前，埃塞俄比亞對於水洗處理的咖啡，出口的等級分爲G1與G2；對於日曬的咖啡出口的等級爲G3,G4,G5，也就意味着日曬最高的等級爲G3。ECX出現後，針對分級做了重新的定義，對於水洗的分級名字無差異，而對於日曬的定義則第一次出現了G1，這也是爲什麼市場上現在出現了埃塞的日曬是G1和G2的，而G3開始慢慢的變少。埃塞當年舊的分級方式，是單純按照缺陷數來分級，水洗處理的豆子最高級是Grade 1 - G1，日曬的最高等級是Grade 3 - G3。現行的分級方式是ECX制定的以物理屬性特徵與杯測風味特徵結合評分以定級數。　　

所有的咖啡按照處理方式日曬或水洗定義爲三種類型：

a. Speciality （washed & unwashed）：缺陷數少，杯測風味品質高；

b. Commerical （washed & unwashed）：達不到精品等級，但比國內消費等級要高；

c. Local / Domestic （washed & unwashed）：缺陷數多（未熟豆），過季以及存放不佳導致的風味相對較差的咖啡。

其中，Specialty 與Commerical是針對出口國際市場，Local是針對國內市場販售的咖啡。

ECX 具體分級與評分標準如下：

A. 水洗處理方式的評分定義　

1. 物理特徵佔40%：缺陷數（20%），外觀尺寸（10%），顏色（5%），氣味（5%）

2. 杯測品質佔60%：乾淨度（15%），酸質（15%），口感（15%），風味特徵（15%）

B. 日曬處理方式的評分定義

1. 物理特徵佔40%：缺陷數（30%），氣味（10%）

2. 杯測品質佔60%：乾淨度（15%），酸質（15%），口感（15%），風味特徵（15%）

C. 整體總結：　　

1. 所有咖啡按照處理方式先分類爲：日曬，水洗；

2. 各自按照物理特徵與杯測基本品質評分爲G1-G9 的9個等級；

3. 對當中G1-G3按照SCAA標準再次杯測，更細緻的評定其風味屬性，對其中不低於85分的G1、G2評定爲Q1等級；

4. 對其中介於80到85的G1 ,G2,G3評定爲Q2等級，對80分以下的所有G1,G2,G3 評定爲G3等級；

5. Q1與Q2分類爲Specialty Grade 出口。G4 - G9保持原分級不變，與G3一起分類爲CommercialGrade出口。

水洗豆Grade1代表每300克生豆中有瑕疵豆0~3顆;Grade2代表每300克中有缺點豆4~12顆。當然，實際上賣家和買家的瑕疵豆標準肯定是有點不同的（要不然爲什麼我們可以挑出來那麼多瑕疵豆？），但是瑕疵率的對比還是很輕易分辨得出。G1的瑕疵豆明顯要比G2的少，這也就是說，排除具體風味和烘焙程度的影響，埃塞俄比亞G1的咖啡豆要比G2的咖啡豆更加優質、評分更高，起碼在瑕疵風味上很明顯可以區分開。

G1、G3有什麼區別？

我們現在知道了G1、G2這些是埃塞的咖啡分級，那麼在風味上會有什麼不一樣的呢？前街咖啡選了西達摩的日曬G1和G3來對比一下！從豆子上我們可以看出，G1整體的豆相會比G3的好很多，看起來更爲均勻，瑕疵豆也相對來說比較少。通過杯測對比之後前街咖啡發現，日曬西達摩G1、G3在甜質和酸質的表現上都還不錯，但G1在風味上更清晰明亮些。前街咖啡覺得其實如果不是對比着來喝的話兩者的差別並不會太大，G1、G3主要是在瑕疵率上的區別，從豆子外觀上看會比較明顯，而且G1的豆子在風味上會比較少瑕疵風味的出現。

以前街咖啡埃塞俄比亞西達摩花魁4.0爲例

產區：古吉罕貝拉

處理廠：Buku Able

海拔：2350米

品種：德嘉（Dega）

處理法：日曬

風味：玫瑰花、奶油草莓、柑橘、百香果、烏龍茶　　

前街咖啡烘焙分析

日曬處理的耶加雪菲香甜可口，爲了突出耶加的花香和柑橘風味，前街採用了淺度烘焙。又因爲埃塞的豆子大小不一，在升溫的時候要格外控制。

爐溫175℃入鍋，火力120，風門開設3；回溫點1'32"，爐溫115℃時將風門開至4，火力不變；爐溫151.7℃時豆表變爲黃色，青草味完全消失，進入脫水階段，風門開至5，8'36"時，豆表出現醜陋胡皺褶和黑斑紋，烤麪包味明顯轉爲咖啡香，可以定義爲一爆的前奏，這時候要聽清楚一爆爆點的聲音，到9'50"開始一爆，風門開至5，一爆後發展1'40，196℃下鍋。

前街咖啡衝煮參數

前街爲了充分萃取出花魁咖啡豆豐富的層次感，採用較高水溫和較細的研磨度進行萃取，但爲了避免高溫導致過萃，會使用流速較快的濾杯，如V60濾杯。V60濾杯呈60°錐形形狀，錐形的角度能夠讓咖啡粉集中分佈，注水時也能讓水流自動向濾杯中心聚流，保證水與咖啡粉的接觸時間足夠，從而能夠萃取到合適的咖啡液。另外，V60濾杯杯身內側的肋骨，呈順時針螺旋從底部延伸至頂部，讓濾紙和濾杯之間有足夠的空隙，使水流的流動性好，再加上底部的大孔洞，水流流速相對來說會比許多濾杯快。

前街具體使用的衝煮參數
濾杯：V60濾杯
水溫：90℃
水粉比：1:15
粉量：15g
研磨度：手衝細研磨（中國20號標準篩網通過率80%）

前街採用分段式萃取，悶蒸的水量是咖啡粉的2倍，即30克水悶蒸30秒，小水流繞圈注水至125克後分段，水位下降即將露出粉牀時繼續注水至225克停止，整段萃取時間（包括悶蒸時間）爲2分鐘。

風味描述：柑橘酸質，莓果果汁飽滿感，檸檬紅茶的茶感，甜感持久。

更多精品咖啡知識請添加前街咖啡私人微信：kaixinguoguo0925

前街咖啡已可在Tmall選購，60種來自世界各地咖啡豆，新鮮烘焙 24H發貨。

Tmall link：https://qianjieshipin.tmall.com

或直接在淘寶搜尋「前街旗艦店」

關注WECHAT公衆號，閱讀更多精品咖啡豆知識

2019-01-20 21:59:03 責任編輯：未知

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id	'129365'
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title	'埃塞俄比亞咖啡豆的分級 G1和G3的區別埃塞咖啡的口感和風味'
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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 ）經常會看到埃塞豆子包裝上寫着什麼G1、G2、G3的，這些都代表了什麼呢？之間又有着什麼差異呢？埃塞咖啡豆的分級首先，埃塞農業部下屬有一個叫做CLU（Cupping and Liquoring Unit'
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content	'<div style="text-align: center;"> <p> <span style="color:#000000;"><span style="font-size:14px;"><img alt="" src="/uploads/allimg/200914/12-20091415120K49.png" style="width: 500px; height: 375px;" /></span></span></p> <p>  </p> <p> <span style="color:#000000;"><span style="font-size:14px;">　　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 ）</span></span></p> <div> <hr /> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;">埃塞俄比亞作爲精品咖啡產國和阿拉比卡咖啡的發源地而備受關注，大家對埃塞俄比亞最出名的咖啡豆是產自耶加雪菲和西達摩地區。然而埃塞不單單隻有這兩個咖啡產區，前街咖啡今天就帶大家來了解精品咖啡大國埃塞俄比亞的咖啡種植情況。</span></span></p> <p> <span style="color:#000000;"><span style="font-size:14px;"><img alt="" src="/uploads/allimg/200914/12-200914152439500.png" style="width: 500px; height: 337px;" /></span></span></p> <p style="text-align: left;">  </p> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;">埃塞俄比亞與其他咖啡產國極具不同之處，在於其並未被殖民文化所侵蝕，從古至今還保留着對咖啡最原始最純粹的態度和文化。咖啡之於埃塞，好比茶之於中國，是一種日常的存在。埃塞俄比亞的咖啡儀式是喝三輪咖啡，第一輪爲Abol，長者講些祝福語，第二輪爲Tona，衆人開始閒聊，第三輪是Beraka，意爲喜悅的結束這場儀式。其實這種咖啡儀式更多的是爲了促進人際交往，就像中國人有客人拜訪或是談論生意，首先就是擺上茶具。</span></span></p> </div> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;">　　</span></span></p> <p style="text-align: left;"> <span style="font-size:14px;"><strong><span style="color:#000000;">【</span><a href="https://www.gafei.com/aisaiebiyakafei/"><span style="color:#000000;">埃塞俄比亞咖啡</span></a><span style="color:#000000;">的種植】</span></strong></span></p> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;">由於種植方式不同，可以分爲森林-半森林咖啡(Forest or semi-forest coffee)、庭院咖啡(Gardencoffee)和種植園咖啡(Plantation coffee)三種。60%的咖啡屬於森林-半森林咖啡。在這樣的野生咖啡林裏，根本不用農藥，而是使用生物方法防治害蟲。</span></span></p> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;">35%的咖啡屬於庭院咖啡。這種咖啡園裏，種植呈立體式分佈。咖啡位於下層，在其他農作物的廕庇下獲得適宜的生長環境。肥料主要是落葉、枯草和動物糞便。</span></span></p> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;">5%的咖啡屬於種植園咖啡。這是一種現代化的種植方式，咖啡也是成林生長，但是使用新品種，並與其他遮蔭樹木成排間隔種植。</span></span></p> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;">　　</span></span></p> <p> <span style="color:#000000;"><span style="font-size:14px;"><img alt="" src="/uploads/allimg/200914/12-200914152523448.jpg" style="width: 500px; height: 296px;" /></span></span><br />  </p> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;"><strong>【埃塞咖啡品種】</strong></span></span></p> <p style="text-align: left;"> <span style="font-size:14px;"><a href="https://www.gafei.com/kafeidou/20190402131278.html" style="font-size: 16px;"><span style="color:#000000;">埃塞俄比亞咖啡</span></a><span style="color:#000000;">品種已記錄在冊的有近2000個品種，其中1927原生品種，128外來引進品種。所以光看顏值的話，</span><a href="https://www.gafei.com/aisaiebiyakafei/20180917124567.html" style="font-size: 16px;"><span style="color:#000000;">埃塞俄比亞咖啡</span></a><span style="color:#000000;">品種是“大觀園”，裏面啥都有，長的，短的，瘦的，胖的……</span></span></p> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;">長型顆粒，在埃塞全境咖啡種植區都有，從實際看到的比例來看，西部的Jimma，包括Limmu與Kaffa會有較多的長型顆粒品種，在sidama（西達摩）或者yirgacheffe（耶加雪菲）比例較少。</span></span></p> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;">小顆粒種，外型較爲渾圓，豆體很小，大多介於14-15目之間，這個品種應該是我們最爲熟悉的了，在西達摩與耶加雪菲裏經常能看到它們的身影，相比其它區域，sidama與yigracheffe及周邊arsi,guji都有較多這種小顆粒的原生品種種植。</span></span></p> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;">　　</span></span></p> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;"><strong>【埃塞咖啡處理方式】</strong></span></span></p> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;">埃塞俄比亞最主要的處理法有兩種，即日曬處理法和水洗處理法。　　</span></span></p> <p style="text-align: left;">  </p> <p> <span style="color:#000000;"><span style="font-size:14px;"><img alt="" src="/uploads/allimg/200914/12-200914152621O7.png" style="width: 500px; height: 309px;" /></span></span><br />  </p> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;"><strong>日曬處理法</strong></span></span></p> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;">這是咖啡豆最古老、最原始的處理法 , 是將採收的咖啡櫻桃放置在露臺上,甚至有的在馬路邊就直接曝曬，直接接收陽光曝曬(大約需要27天-30天)，把水分從60%曬到只剩下12%左右完成。</span></span></p> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;">特點：酸度較低，甜度明顯，醇厚度高，層次豐富，乾淨度略低。　　</span></span></p> <p style="text-align: left;">  </p> <p> <span style="color:#000000;"><span style="font-size:14px;"><img alt="" src="/uploads/allimg/200914/12-200914152A2P9.png" style="width: 500px; height: 292px;" /></span></span><br />  </p> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;"><strong>水洗處理法</strong></span></span></p> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;">水洗處理則是去除果皮、果肉、果膠等以後，水槽發酵，再晾曬乾燥；水洗法過程：選豆→去除果肉→發酵→水洗→乾燥→脫殼→挑選與分級。</span></span></p> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;">利用水洗和發酵的方法去除果皮果肉及粘膜，使用水洗法的農場一定要建造水洗池，並能夠引進源源不絕的活水。處理時，是將完成發酵的豆子放入池內，來回推移，利用豆子的摩擦與流水的力量將咖啡豆洗到光滑潔淨。經過水洗之後，這時，咖啡豆還包在內果皮裏，含水率達50%，必須加以乾燥，使含水率降到12%，否則他們將繼續發酵，變黴腐敗。</span></span></p> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;">特點：酸度明顯，乾淨度好，中等醇厚度，穩定度高。</span></span></p> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;">　　</span></span></p> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;"><strong>【埃塞咖啡產區】</strong></span></span></p> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;">埃塞俄比亞有九大咖啡產區：、西達摩、耶加雪菲、哈拉、吉瑪、利姆、伊魯巴柏、金比（列坎提）、鐵比、貝貝卡。而在埃塞俄比亞的9大咖啡產區中，最知名的莫過於耶加雪菲，西達摩和哈拉爾，大的產區裏還有小的產區，比如耶加雪菲產區的科契爾、阿瑞恰，然後還有更小的村落產區。埃塞俄比亞的咖啡莊園化並不明顯，所以一般都是以大產區、小產區、村落產區和水洗處理廠來劃分。</span></span></p> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;">　　</span></span></p> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;"><strong>耶加雪菲：海拔1800——2000米 \| 田園咖啡系統 \|</strong></span></span></p> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;">耶加雪菲附屬於西達摩產區，由於其獨特的風味，濃郁和複雜的果香令它幾乎在一夜之間暴紅國際，致使埃塞俄比亞咖啡農爭相以自家咖啡帶有耶加雪菲風味爲榮。所以被單獨分了出來。這裏自古是塊溼地，古語“耶加”（Yirga）意指“安頓下來”，“雪菲”(Cheffe)意指“溼地”。除了小鎮耶加雪菲外，還包括周邊的Wenago、Kochere、Gelena、Abaya等三個副產區。因此新的耶加雪菲分級制度裏，YirgacheffeA、Wenago A、Kochere A、Gelena/AbayaA，會比同名B更昂貴。</span></span><br />  </p> <p> <span style="color:#000000;"><span style="font-size:14px;"><img alt="" src="/uploads/allimg/200914/12-20091415292bA.png" style="width: 500px;" /></span></span></p> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;">　　</span></span></p> <p style="text-align: left;">  </p> <p> <span style="color:#000000;"><span style="font-size:14px;"><strong>耶加雪菲紅櫻桃日曬 G1</strong><br /> <br /> 國家：埃塞俄比亞</span></span></p> <p> <span style="color:#000000;"><span style="font-size:14px;">產區：耶加雪菲</span></span></p> <p> <span style="color:#000000;"><span style="font-size:14px;">處理廠：阿勒特蘭</span></span></p> <p> <span style="color:#000000;"><span style="font-size:14px;">海拔：2300公尺</span></span></p> <p> <span style="color:#000000;"><span style="font-size:14px;">品種：當地原生種</span></span></p> <p> <span style="color:#000000;"><span style="font-size:14px;">處理法：日曬處理</span></span></p> <p> <span style="color:#000000;"><span style="font-size:14px;">等級：G1</span></span></p> <p> <span style="color:#000000;"><span style="font-size:14px;">風味描述：檸檬、甘草、柑橘、莓果、甜橙，整體甜度較高，回甘有焦糖、奶油的風味，餘韻帶有紅茶香氣。</span></span></p> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;">　　</span></span></p> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;"><strong>西達摩：海拔1400——2200米 \| 田園咖啡系統 \|</strong></span></span></p> <div> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;">西達摩，位於最南方的埃塞俄比亞高原海拔4600-7200英尺之間，首都正南，通常甜味明顯，也較多數人喜愛。風味近似耶加雪菲，精緻水洗或日曬的西達摩，同樣的有花香與橘香，身價不輸耶加雪菲。這兩個產區的品種相似，豆粒中等但亦有矮株的小粒種，農民經常會單獨拿出來售賣。這裏常見的品種有Kurmie，抗病能力較差；Wolisho；高大健壯；Deiga，樹形中等，這三個種類。</span></span></p> <p> <span style="color:#000000;"><span style="font-size:14px;"><img alt="" src="/uploads/allimg/200914/12-200914153405I5.png" style="width: 500px;" /></span></span></p> <p style="text-align: left;">  </p> <p> <span style="color:#000000;"><span style="font-size:14px;"><strong>埃塞俄比亞西達摩花魁4.0</strong></span></span></p> <p> <span style="color:#000000;"><span style="font-size:14px;">　　</span></span></p> <p> <span style="color:#000000;"><span style="font-size:14px;">產區：古吉罕貝拉</span></span></p> <p> <span style="color:#000000;"><span style="font-size:14px;">處理廠：Buku Able</span></span></p> <p> <span style="color:#000000;"><span style="font-size:14px;">海拔：2350米</span></span></p> <p> <span style="color:#000000;"><span style="font-size:14px;">品種：德嘉（Dega）</span></span></p> <p> <span style="color:#000000;"><span style="font-size:14px;">處理法：日曬</span></span></p> <p> <span style="color:#000000;"><span style="font-size:14px;">風味描述：玫瑰花、奶油草莓、柑橘、百香果、烏龍茶</span></span></p> </div> <p style="text-align: left;">  </p> <p> <span style="color:#000000;"><span style="font-size:14px;"><img alt="" src="/uploads/allimg/200914/12-200914153H4918.jpg" style="width: 500px; height: 332px;" /></span></span><br />  </p> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;"><strong>哈拉爾：海拔1500-2100米 \| 田園咖啡系統 \|</strong></span></span></p> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;">位於埃塞俄比亞東方高地，也是一個古老的貿易中心和一個重要的伊斯蘭教聖地（15世紀和16世紀處於文化高峯），連接東非和阿拉伯半島。這裏的地理位置以及作爲經濟和文化中心的重要性使其在最早的咖啡運輸和貿易中佔據顯著地位，爲咖啡注入了歷史的莊重感。哈拉爾的咖啡樹在海拔1500-2100米左右的地方生長，1世紀前仍舊野生於山坡地，烘培時會有強烈的巧克力氣味出現,口感狂野帶着中度的酸及豐厚的質感，是非常典型的摩卡風味，好的哈拉爾產區的豆子帶有茉莉花香，及類似發酵酒香的餘味，現今的哈拉爾仍以傳統的日曬法來處理生豆。但是我們一般很難喝到哈拉爾，因爲早就被海灣國家的阿拉伯土豪買走。</span></span></p> <p style="text-align: left;">  </p> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;"><strong>吉瑪（Djimmah）：海拔1340——1830米 \| 森林-半森林咖啡系統  \|</strong></span></span></p> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;">吉瑪咖啡生長在埃塞俄比亞的Illubabor和Kaffa地區，海拔1340和1830米之間，每年生產和出口約6萬噸咖啡。Djimmah也被稱爲JimmaCoffee。吉瑪的咖啡往往生長在海拔1340和1830米之間，這個高度爲咖啡生長提供了理想的氣候，植物也可以通過森林樹木的保護以免受到正午的陽光照射，這也有助於保持土壤中的水分含量。吉瑪鎮實際上相當小，不過吉瑪咖啡佔埃塞俄比亞咖啡出口的大部分，幾乎佔到了50％。</span></span></p> <p> <span style="color:#000000;"><span style="font-size:14px;">　　<img alt="" src="/uploads/allimg/200914/12-200914154050X2.png" style="width: 500px; height: 281px;" /></span></span><br />  </p> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;"><strong>利姆（Limu）：海拔1850——1900米 \| 森林/半森林咖啡系統 \|</strong></span></span></p> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;">在利姆，當地咖啡小農會以100%有機的方式進行種植。土壤是變質性（Vertisols）土壤。種植海拔1850——1900米之間。利姆產量較低，主要外銷歐美市場，過去在國內不易買到，但在歐美很受歡迎，名氣僅次於耶加雪菲。利姆的味譜不同於西達摩與耶加雪菲：它的body較薄，花香與柑橘香表現也遜於耶加和西達摩，卻多了一股青草香與可可香，還有檀香木味。</span></span></p> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;">　　</span></span></p> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;"><strong>伊魯巴柏（大宗商用豆產區）：海拔1350——1850｜森林/半森林咖啡系統｜</strong></span></span></p> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;">此區位於埃塞爾比亞西部，恰與蘇丹接壤，是最便西部的產區的，咖啡基因龐雜度僅次咖法森林，豆粒明顯大於耶加雪菲與西達莫，果酸味偏低，黏稠度佳，風味平衡，此地咖啡多半運到金瑪混合，少見獨立出售。</span></span></p> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;">　　</span></span></p> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;"><strong>金比、列砍提（大宗商用豆產區）：海拔1500——1800｜森林/半森林咖啡系統｜</strong></span></span></p> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;">此區有日曬與水洗豆，豆相近似哈拉的長身豆，亦有少量精品級頗受歐美歡迎。大部分被譽爲窮人的哈拉，果酸與水果味由於伊魯巴柏，風味明亮。</span></span></p> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;">　　</span></span></p> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;"><strong>鐵比、貝貝卡（大宗商用豆產區）：海拔500——1900米｜田園/森林/半森林咖啡系統｜</strong></span></span></p> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;">兩個產區很接近，鐵比在貝貝卡北方，設有企業化的經營管理的咖啡栽植場，近年推廣田園系統，增加農收益，年產量約3，000噸。兩地均有野生咖啡，產量不高，風味迥異於哈拉和耶加雪啡，果酸低是最大的特色，適合做配方豆，有日曬和水洗。</span></span></p> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;">　　</span></span></p> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;"><strong>塔納湖畔（另類產區）：海拔1，840米\|森林系統\|</strong></span></span></p> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;">修道院咖啡，周邊森林咖啡年產量極少，不到10噸，其實稱不上產區，湖區林立的東正修教道院、教堂、宗教壁畫與神話，造就世上最有“神味”的咖啡。歐洲的修道院士開闢了當地的咖啡種植產業，後改由小鎮周邊村莊的咖啡社區或合作社經營。這裏沒有專門的種植園，咖啡樹自然地散佈在森林和田園裏。採收的季節裏，埃塞俄比亞咖啡貿易公司會到鎮上收購農民採集的咖啡豆。</span></span></p> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;">　　</span></span></p> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;">經常會看到埃塞豆子包裝上寫着什麼G1、G2、G3的，這些都代表了什麼呢？之間又有着什麼差異呢？前街咖啡這就帶着大家來好好了解一下埃塞俄比亞的咖啡！</span></span></p> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;">　　</span></span></p> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;"><strong>埃塞咖啡豆的分級</strong></span></span></p> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;">首先，埃塞農業部下屬有一個叫做CLU（Cupping and Liquoring Unit）的部門，專門負責出口咖啡的品質批准，這其中就包含了等級定義這一個非常重要的職責；CLU在ECX出現之前就已經存在了。在ECX出現之前，埃塞俄比亞對於水洗處理的咖啡，出口的等級分爲G1與G2；對於日曬的咖啡出口的等級爲G3,G4,G5，也就意味着日曬最高的等級爲G3。ECX出現後，針對分級做了重新的定義，對於水洗的分級名字無差異，而對於日曬的定義則第一次出現了G1，這也是爲什麼市場上現在出現了埃塞的日曬是G1和G2的，而G3開始慢慢的變少。埃塞當年舊的分級方式，是單純按照缺陷數來分級，水洗處理的豆子最高級是Grade 1 - G1，日曬的最高等級是Grade 3 - G3。現行的分級方式是ECX制定的以物理屬性特徵與杯測風味特徵結合評分以定級數。　　</span></span></p> <p style="text-align: left;">  </p> <p> <span style="color:#000000;"><span style="font-size:14px;"><img alt="" src="/uploads/allimg/200914/12-200914154420353.jpg" style="width: 500px; height: 332px;" /></span></span><br />  </p> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;">所有的咖啡按照處理方式日曬或水洗定義爲三種類型：</span></span></p> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;">　　</span></span></p> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;">a. Speciality （washed & unwashed）：缺陷數少，杯測風味品質高；</span></span></p> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;">b. Commerical （washed & unwashed）：達不到精品等級，但比國內消費等級要高；</span></span></p> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;">c. Local / Domestic （washed & unwashed）：缺陷數多（未熟豆），過季以及存放不佳導致的風味相對較差的咖啡。</span></span></p> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;">　　</span></span></p> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;">其中，Specialty 與Commerical是針對出口國際市場，Local是針對國內市場販售的咖啡。</span></span></p> <p style="text-align: left;"> <br /> <span style="color:#000000;"><span style="font-size:14px;">ECX 具體分級與評分標準如下：</span></span></p> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;">　　</span></span></p> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;">A. 水洗處理方式的評分定義</span></span><span style="font-size: 14px; color: rgb(0, 0, 0);">　</span></p> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;">1.  物理特徵佔40%：缺陷數（20%），外觀尺寸（10%），顏色（5%），氣味（5%）</span></span></p> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;">2.  杯測品質佔60%：乾淨度（15%），酸質（15%），口感（15%），風味特徵（15%）</span></span></p> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;">　　</span></span></p> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;">B. 日曬處理方式的評分定義</span></span></p> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;">1.  物理特徵佔40%：缺陷數（30%），氣味（10%）</span></span></p> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;">2.  杯測品質佔60%：乾淨度（15%），酸質（15%），口感（15%），風味特徵（15%）</span></span></p> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;">　　</span></span></p> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;">C. 整體總結：　　</span></span></p> <p style="text-align: left;">  </p> <p> <span style="color:#000000;"><span style="font-size:14px;"><img alt="" src="/uploads/allimg/200914/12-2009141546221K.jpg" style="width: 500px; height: 332px;" /></span></span><br />  </p> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;">1. 所有咖啡按照處理方式先分類爲：日曬，水洗；</span></span></p> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;">2. 各自按照物理特徵與杯測基本品質評分爲G1-G9 的9個等級；</span></span></p> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;">3. 對當中G1-G3按照SCAA標準再次杯測，更細緻的評定其風味屬性，對其中不低於85分的G1、G2評定爲Q1等級；</span></span></p> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;">4. 對其中介於80到85的G1 ,G2,G3評定爲Q2等級，對80分以下的所有G1,G2,G3 評定爲G3等級；</span></span></p> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;">5. Q1與Q2分類爲Specialty Grade 出口。G4 - G9保持原分級不變，與G3一起分類爲CommercialGrade出口。</span></span></p> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;">　　</span></span></p> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;">水洗豆Grade1代表每300克生豆中有瑕疵豆0~3顆;Grade2代表每300克中有缺點豆4~12顆。當然，實際上賣家和買家的瑕疵豆標準肯定是有點不同的（要不然爲什麼我們可以挑出來那麼多瑕疵豆？），但是瑕疵率的對比還是很輕易分辨得出。G1的瑕疵豆明顯要比G2的少，這也就是說，排除具體風味和烘焙程度的影響，埃塞俄比亞G1的咖啡豆要比G2的咖啡豆更加優質、評分更高，起碼在瑕疵風味上很明顯可以區分開。</span></span></p> <p style="text-align: left;">  </p> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;"><strong>G1、G3有什麼區別？</strong></span></span></p> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;">　　</span></span></p> <p> <span style="color:#000000;"><span style="font-size:14px;"><img alt="" src="/uploads/allimg/200914/12-200914154P4337.png" style="width: 500px;" /></span></span><br />  </p> <div> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;">我們現在知道了G1、G2這些是埃塞的咖啡分級，那麼在風味上會有什麼不一樣的呢？前街咖啡選了西達摩的日曬G1和G3來對比一下！從豆子上我們可以看出，G1整體的豆相會比G3的好很多，看起來更爲均勻，瑕疵豆也相對來說比較少。通過杯測對比之後前街咖啡發現，日曬西達摩G1、G3在甜質和酸質的表現上都還不錯，但G1在風味上更清晰明亮些。前街咖啡覺得其實如果不是對比着來喝的話兩者的差別並不會太大，G1、G3主要是在瑕疵率上的區別，從豆子外觀上看會比較明顯，而且G1的豆子在風味上會比較少瑕疵風味的出現。</span></span></p> <p> <span style="color:#000000;"><span style="font-size:14px;"><img alt="" src="/uploads/allimg/200914/12-20091415502D52.png" style="width: 500px;" /></span></span></p> <p style="text-align: left;"> <br /> <span style="color:#000000;"><span style="font-size:14px;">以前街咖啡埃塞俄比亞西達摩花魁4.0爲例</span></span></p> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;">產區：古吉罕貝拉</span></span></p> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;">處理廠：Buku Able</span></span></p> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;">海拔：2350米</span></span></p> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;">品種：德嘉（Dega）</span></span></p> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;">處理法：日曬</span></span></p> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;">風味：玫瑰花、奶油草莓、柑橘、百香果、烏龍茶　　</span></span></p> <p> <span style="color:#000000;"><span style="font-size:14px;"><img alt="" src="/uploads/allimg/201114/15-201114122302T5.jpg" style="width: 500px;" /></span></span><br />  </p> <div style="text-align: left;"> <p> <br /> <span style="color:#000000;"><span style="font-size:14px;"><strong>前街咖啡烘焙分析</strong></span></span></p> <p> <span style="color:#000000;"><span style="font-size:14px;">日曬處理的耶加雪菲香甜可口，爲了突出耶加的花香和柑橘風味，前街採用了淺度烘焙。又因爲埃塞的豆子大小不一，在升溫的時候要格外控制。</span></span></p> <p style="text-align: center;"> <span style="color:#000000;"><span style="font-size:14px;"><img alt="" src="/uploads/allimg/201114/15-20111412362E22.jpg" style="width: 500px;" /></span></span></p> <p> <span style="color:#000000;"><span style="font-size:14px;">爐溫175℃入鍋，火力120，風門開設3；回溫點1'32"，爐溫115℃時將風門開至4，火力不變；爐溫151.7℃時豆表變爲黃色，青草味完全消失，進入脫水階段，風門開至5，8'36"時，豆表出現醜陋胡皺褶和黑斑紋，烤麪包味明顯轉爲咖啡香，可以定義爲一爆的前奏，這時候要聽清楚一爆爆點的聲音，到9'50"開始一爆，風門開至5，一爆後發展1'40，196℃下鍋。</span></span></p> <p style="text-align: center;"> <span style="color:#000000;"><span style="font-size:14px;"><img alt="" src="/uploads/allimg/201114/15-20111412355U64.jpg" style="width: 500px;" /></span></span></p> <p> <span style="color:#000000;"><span style="font-size:14px;"><strong>前街咖啡衝煮參數</strong></span></span></p> </div> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;">前街爲了充分萃取出花魁咖啡豆豐富的層次感，採用較高水溫和較細的研磨度進行萃取，但爲了避免高溫導致過萃，會使用流速較快的濾杯，如V60濾杯。V60濾杯呈60°錐形形狀，錐形的角度能夠讓咖啡粉集中分佈，注水時也能讓水流自動向濾杯中心聚流，保證水與咖啡粉的接觸時間足夠，從而能夠萃取到合適的咖啡液。另外，V60濾杯杯身內側的肋骨，呈順時針螺旋從底部延伸至頂部，讓濾紙和濾杯之間有足夠的空隙，使水流的流動性好，再加上底部的大孔洞，水流流速相對來說會比許多濾杯快。</span></span></p> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;">　　</span></span></p> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;">前街具體使用的衝煮參數<br /> 濾杯：V60濾杯<br /> 水溫：90℃<br /> 水粉比：1:15<br /> 粉量：15g<br /> 研磨度：手衝細研磨（中國20號標準篩網通過率80%）</span></span></p> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;">前街採用分段式萃取，悶蒸的水量是咖啡粉的2倍，即30克水悶蒸30秒，小水流繞圈注水至125克後分段，水位下降即將露出粉牀時繼續注水至225克停止，整段萃取時間（包括悶蒸時間）爲2分鐘。</span></span></p> <p style="text-align: left;"> <span style="color:#000000;"><span style="font-size:14px;">風味描述：柑橘酸質，莓果果汁飽滿感，檸檬紅茶的茶感，甜感持久。</span></span><br />  </p> </div> <div> <p> <span style="color:#000000;"><span style="font-size:14px;"><img alt="" src="/uploads/allimg/200914/12-20091415543L50.png" style="width: 500px;" /></span></span></p> <hr /> <p> <span style="font-size:16px;"><span style="color:#000000;">更多精品咖啡知識請添加前街咖啡私人微信：kaixinguoguo0925</span></span></p> </div> </div> <br /> '
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meta_title	'埃塞俄比亞咖啡豆的分級 G1和G3的區別埃塞咖啡的口感和風味_咖啡知識_中國咖啡網'
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meta_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 ）經常會看到埃塞豆子包裝上寫着什麼G1、G2、G3的，這些都代表了什麼呢？之間又有着什麼差異呢？埃塞咖啡豆的分級首先，埃塞農業部下屬有一個叫做CLU（Cupping and Liquoring Unit'
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392, 'thumb' => '', 'show' => '1', 'setting' => array ( 'edit' => 1, 'disabled' => 0, 'getchild' => 1, 'linkurl' => '', 'urlrule' => 3, 'seo' => array ( 'list_title' => '咖啡因', 'list_keywords' => '咖啡因', 'list_description' => '', ), 'template' => array ( 'pagesize' => 20, 'mpagesize' => 20, 'page' => 'page.html', 'list' => 'list.html', 'category' => 'category.html', 'search' => 'search.html', 'show' => 'show.html', ), 'cat_field' => '', 'module_field' => '', 'html' => 0, ), 'displayorder' => '0', 'acount' => '93', 'namerule' => '{typedir}/{Y}{M}{D}{aid}.html', 'namerule2' => '{typedir}/list_{tid}_{page}.html', 'mid' => 'article', 'pcatpost' => 1, 'topid' => '4', 'domain' => '', 'catids' => array ( 0 => '392', ), 'is_post' => 1, 'mobile_domain' => '', 'tid' => 1, 'url' => 'https://gafei.com/list-kafeiyin.html', 'total' => 93, 'field' => array ( ), ), 393 => array ( 'id' => '393', 'pid' => '4', 'pids' => '0,4', 'name' => '咖啡風味曲線', 'dirname' => 'kafeifengweiquxian', 'pdirname' => 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=> '', 'catids' => array ( 0 => '663', ), 'is_post' => 1, 'mobile_domain' => '', 'tid' => 1, 'url' => 'https://gafei.com/list-danpinkafei.html', 'total' => 54, 'field' => array ( ), ), 664 => array ( 'id' => '664', 'pid' => '4', 'pids' => '0,4', 'name' => '咖啡種類', 'dirname' => 'kafeizhonglei', 'pdirname' => 'kafeizhishi/', 'child' => 0, 'childids' => 664, 'thumb' => '', 'show' => '1', 'setting' => array ( 'edit' => 1, 'disabled' => 0, 'getchild' => 1, 'linkurl' => '', 'urlrule' => 3, 'seo' => array ( 'list_title' => '咖啡種類_咖啡的種類_星巴克咖啡種類_咖啡分類_咖啡豆的種類及特點', 'list_keywords' => '咖啡種類_咖啡的種類_星巴克咖啡種類_咖啡分類_咖啡豆的種類及特點', 'list_description' => '咖啡從山間的農作物，到成爲我們手中的飲料，粗略劃分，經歷了種植、收穫、處理、烘焙、萃取這五大步驟。目前我們看到的所有分類，基本是基於這些步驟中的不同因素/方法而劃分的。大體瞭解這五大步驟後，也就能理解各種玄之又玄的“咖啡分類”。', ), 'template' => array ( 'pagesize' => 20, 'mpagesize' => 20, 'page' => 'page.html', 'list' => 'list.html', 'category' => 'category.html', 'search' => 'search.html', 'show' => 'show.html', ), 'cat_field' => '', 'module_field' => '', 'html' => 0, ), 'displayorder' => '0', 'acount' => '158', 'namerule' => '{typedir}/{Y}{M}{D}{aid}.html', 'namerule2' => '{typedir}/list_{tid}_{page}.html', 'mid' => 'article', 'pcatpost' => 1, 'topid' => '4', 'domain' => '', 'catids' => array ( 0 => '664', ), 'is_post' => 1, 'mobile_domain' => '', 'tid' => 1, 'url' => 'https://gafei.com/list-kafeizhonglei.html', 'total' => 158, 'field' => array ( ), ), 665 => array ( 'id' => '665', 'pid' => '4', 'pids' => '0,4', 'name' => '防彈咖啡', 'dirname' => 'fangdankafei', 'pdirname' => 'kafeizhishi/', 'child' => 0, 'childids' => 665, 'thumb' => '', 'show' => '1', 'setting' => array ( 'edit' => 1, 'disabled' => 0, 'getchild' => 1, 'linkurl' => '', 'urlrule' => 3, 'seo' => array ( 'list_title' => '防彈咖啡_防彈咖啡怎麼做_防彈咖啡配方比例', 'list_keywords' => '', 'list_description' => '“防彈咖啡”是由一位硅谷工程師所研發，源自西藏“酥油茶”的啓發，配方是“咖啡+奶油+椰子油”，這種“防彈咖啡減肥法”在國內外颳起一陣旋風，不只是減肥，還能活力充沛，什麼鬼？', ), 'template' => array ( 'pagesize' => 20, 'mpagesize' => 20, 'page' => 'page.html', 'list' => 'list.html', 'category' => 'category.html', 'search' => 'search.html', 'show' => 'show.html', ), 'cat_field' => '', 'module_field' => '', 'html' => 0, ), 'displayorder' => '0', 'acount' => '48', 'namerule' => '{typedir}/{Y}{M}{D}{aid}.html', 'namerule2' => '{typedir}/list_{tid}_{page}.html', 'mid' => 'article', 'pcatpost' => 1, 'topid' => '4', 'domain' => '', 'catids' => array ( 0 => '665', ), 'is_post' => 1, 'mobile_domain' => '', 'tid' => 1, 'url' => 'https://gafei.com/list-fangdankafei.html', 'total' => 48, 'field' => array ( ), ), 666 => array ( 'id' => '666', 'pid' => '4', 'pids' => '0,4', 'name' => '馥芮白', 'dirname' => 'furuibai', 'pdirname' => 'kafeizhishi/', 'child' => 0, 'childids' => 666, 'thumb' => '', 'show' => '1', 'setting' => array ( 'edit' => 1, 'disabled' => 0, 'getchild' => 1, 'linkurl' => '', 'urlrule' => 3, 'seo' => array ( 'list_title' => '馥芮白_星巴克馥芮白_Flat White', 'list_keywords' => '', 'list_description' => 'Flat White 直譯爲平白咖啡，又稱“鮮奶濃縮咖啡”，中國星巴克取名“馥芮白咖啡”，源自新西蘭、澳大利亞的花式咖啡。據傳二次大戰時，意大利人移民紐澳兩國並將咖啡文化帶到當地，在 1980 年代衍生出 Flat White 咖啡。', ), 'template' => array ( 'pagesize' => 20, 'mpagesize' => 20, 'page' => 'page.html', 'list' => 'list.html', 'category' => 'category.html', 'search' => 'search.html', 'show' => 'show.html', ), 'cat_field' => '', 'module_field' => '', 'html' => 0, ), 'displayorder' => '0', 'acount' => '48', 'namerule' => '{typedir}/{Y}{M}{D}{aid}.html', 'namerule2' => '{typedir}/list_{tid}_{page}.html', 'mid' => 'article', 'pcatpost' => 1, 'topid' => '4', 'domain' => '', 'catids' => array ( 0 => '666', ), 'is_post' => 1, 'mobile_domain' => '', 'tid' => 1, 'url' => 'https://gafei.com/list-furuibai.html', 'total' => 48, 'field' => array ( ), ), 668 => array ( 'id' => '668', 'pid' => '4', 'pids' => '0,4', 'name' => '摩卡咖啡', 'dirname' => 'mokakafei', 'pdirname' => 'kafeizhishi/', 'child' => 0, 'childids' => 668, 'thumb' => '', 'show' => '1', 'setting' => array ( 'edit' => 1, 'disabled' => 0, 'getchild' => 1, 'linkurl' => '', 'urlrule' => 3, 'seo' => array ( 'list_title' => '摩卡咖啡_花式摩卡咖啡_Mocha_摩卡咖啡壺', 'list_keywords' => '', 'list_description' => '大家一定常常聽到摩卡咖啡，但是一般人都是認爲摩卡就是咖啡 + 牛奶 +巧克力但實際上，最正統的摩卡咖啡並不是如此喔 ^^什麼是摩卡（Mocha）咖啡？', ), 'template' => array ( 'pagesize' => 20, 'mpagesize' => 20, 'page' => 'page.html', 'list' => 'list.html', 'category' => 'category.html', 'search' => 'search.html', 'show' => 'show.html', ), 'cat_field' => '', 'module_field' => '', 'html' => 0, ), 'displayorder' => '0', 'acount' => '67', 'namerule' => '{typedir}/{Y}{M}{D}{aid}.html', 'namerule2' => '{typedir}/list_{tid}_{page}.html', 'mid' => 'article', 'pcatpost' => 1, 'topid' => '4', 'domain' => '', 'catids' => array ( 0 => '668', ), 'is_post' => 1, 'mobile_domain' => '', 'tid' => 1, 'url' => 'https://gafei.com/list-mokakafei.html', 'total' => 67, 'field' => array ( ), ), 669 => array ( 'id' => '669', 'pid' => '4', 'pids' => '0,4', 'name' => '花式咖啡', 'dirname' => 'huashikafei', 'pdirname' => 'kafeizhishi/', 'child' 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'namerule2' => '{typedir}/list_{tid}_{page}.html', 'mid' => 'article', 'pcatpost' => 1, 'topid' => '4', 'domain' => '', 'catids' => array ( 0 => '670', ), 'is_post' => 1, 'mobile_domain' => '', 'tid' => 1, 'url' => 'https://gafei.com/list-aierlankafei.html', 'total' => 14, 'field' => array ( ), ), 671 => array ( 'id' => '671', 'pid' => '4', 'pids' => '0,4', 'name' => '炭燒咖啡', 'dirname' => 'tanshaokafei', 'pdirname' => 'kafeizhishi/', 'child' => 0, 'childids' => 671, 'thumb' => '', 'show' => '1', 'setting' => array ( 'edit' => 1, 'disabled' => 0, 'getchild' => 1, 'linkurl' => '', 'urlrule' => 3, 'seo' => array ( 'list_title' => '炭燒咖啡_碳燒咖啡_藍山炭燒咖啡多少錢', 'list_keywords' => '', 'list_description' => '碳燒咖啡，又名苦咖啡，是指烘焙咖啡的火源是用碳火，有時還採用特殊木材作爲燃料，碳燒咖啡的起源是據說是日本所研發的口味，用碳火所烘烤出來的咖啡豆會帶有木香味，而不是碳燒味。而純粹的重焙造就了這種碳燒咖啡獨特的口味，其香味特殊，甘，醇，濃郁，極苦。', ), 'template' => array ( 'pagesize' => 20, 'mpagesize' => 20, 'page' => 'page.html', 'list' => 'list.html', 'category' => 'category.html', 'search' => 'search.html', 'show' => 'show.html', ), 'cat_field' => '', 'module_field' => '', 'html' => 0, ), 'displayorder' => '0', 'acount' => '8', 'namerule' => '{typedir}/{Y}{M}{D}{aid}.html', 'namerule2' => '{typedir}/list_{tid}_{page}.html', 'mid' => 'article', 'pcatpost' => 1, 'topid' => '4', 'domain' => '', 'catids' => array ( 0 => '671', ), 'is_post' => 1, 'mobile_domain' => '', 'tid' => 1, 'url' => 'https://gafei.com/list-tanshaokafei.html', 'total' => 8, 'field' => array ( ), ), 672 => array ( 'id' => '672', 'pid' => '4', 'pids' => '0,4', 'name' => '冷萃咖啡', 'dirname' => 'lingcuikafei', 'pdirname' => 'kafeizhishi/', 'child' => 0, 'childids' => 672, 'thumb' => '', 'show' => '1', 'setting' => array ( 'edit' => 1, 'disabled' => 0, 'getchild' => 1, 'linkurl' => '', 'urlrule' => 3, 'seo' => array ( 'list_title' => '冷萃咖啡_冷泡咖啡_冰釀咖啡_星巴克冷萃咖啡', 'list_keywords' => '', 'list_description' => '冷萃咖啡Cold Brew Coffee就是用冷水浸泡咖啡粉12小時以上進行萃取再過濾，類似冷泡茶的做法。極端一點的，採用冰水混合物浸泡咖啡（冰滴就是這個原理，冰塊融化滴入咖啡粉，要滴一天），或者時間延長至48小時。', ), 'template' => array ( 'pagesize' => 20, 'mpagesize' => 20, 'page' => 'page.html', 'list' => 'list.html', 'category' => 'category.html', 'search' => 'search.html', 'show' => 'show.html', ), 'cat_field' => '', 'module_field' => '', 'html' => 0, ), 'displayorder' => '0', 'acount' => '40', 'namerule' => '{typedir}/{Y}{M}{D}{aid}.html', 'namerule2' => '{typedir}/list_{tid}_{page}.html', 'mid' => 'article', 'pcatpost' => 1, 'topid' => '4', 'domain' => '', 'catids' => array ( 0 => '672', ), 'is_post' => 1, 'mobile_domain' => '', 'tid' => 1, 'url' => 'https://gafei.com/list-lingcuikafei.html', 'total' => 40, 'field' => array ( ), ), 673 => array ( 'id' => '673', 'pid' => '4', 'pids' => '0,4', 'name' => '咖啡培訓', 'dirname' => 'kafeipeixun', 'pdirname' => 'kafeizhishi/', 'child' => 0, 'childids' => 673, 'thumb' => '', 'show' => '1', 'setting' => array ( 'edit' => 1, 'disabled' => 0, 'getchild' => 1, 'linkurl' => '', 'urlrule' => 3, 'seo' => array ( 'list_title' => '咖啡培訓_咖啡師培訓_咖啡學院_最好的咖啡學校', 'list_keywords' => '咖啡培訓_咖啡師培訓_咖啡學院_最好的咖啡學校', 'list_description' => '咖啡師的入行門檻低，待遇亦不錯，“而且咖啡是僅次於石油的第二大貿易商品，咖啡因此也被稱爲‘黑金’（Black Gold），全世界都有咖啡店，大家也喜愛咖啡，擁有這門專業的話，去哪裏工作都可以呀', ), 'template' => array ( 'pagesize' => 20, 'mpagesize' => 20, 'page' => 'page.html', 'list' => 'list.html', 'category' => 'category.html', 'search' => 'search.html', 'show' => 'show.html', ), 'cat_field' => '', 'module_field' => '', 'html' => 0, ), 'displayorder' => '0', 'acount' => '38', 'namerule' => '{typedir}/{Y}{M}{D}{aid}.html', 'namerule2' => '{typedir}/list_{tid}_{page}.html', 'mid' => 'article', 'pcatpost' => 1, 'topid' => '4', 'domain' => '', 'catids' => array ( 0 => '673', ), 'is_post' => 1, 'mobile_domain' => '', 'tid' => 1, 'url' => 'https://gafei.com/list-kafeipeixun.html', 'total' => 38, 'field' => array ( ), ), )
urlrule	'/views-129365-[page].html'
fix_html_now_url	''
my_web_url	'https://252fm.gafei.com/views-129365'
get	array ( 's' => 'article', 'c' => 'show', 'id' => '129365', 'm' => 'index', )

Files ( 149 )

App.php	FCPATH/Fcms/Config/App.php
Autoload.php	FCPATH/Fcms/Config/Autoload.php
Cache.php	FCPATH/Fcms/Config/Cache.php
Cache.php	FCPATH/Fcms/Library/Cache.php
CodeIgniter.php	FCPATH/Fcms/Extend/CodeIgniter.php
Constants.php	FCPATH/Fcms/Config/Constants.php
Content.php	FCPATH/Fcms/Model/Content.php
ContentSecurityPolicy.php	FCPATH/Fcms/Config/ContentSecurityPolicy.php
Cookie.php	FCPATH/Fcms/Config/Cookie.php
Database.php	FCPATH/Fcms/Config/Database.php
Date.php	FCPATH/Fcms/Field/Date.php
Exceptions.php	FCPATH/Fcms/Config/Exceptions.php
Exceptions.php	FCPATH/Fcms/Extend/Exceptions.php
Field.php	FCPATH/Fcms/Library/Field.php
File.php	FCPATH/Fcms/Field/File.php
Filters.php	FCPATH/Fcms/Config/Filters.php
Helper.php	FCPATH/Fcms/Core/Helper.php
Hooks.php	FCPATH/App/Bdts/Config/Hooks.php
Hooks.php	FCPATH/Fcms/Core/Hooks.php
Init.php	FCPATH/Fcms/Init.php
Input.php	FCPATH/Fcms/Library/Input.php
Kint.php	FCPATH/Fcms/Config/Kint.php
Lang.php	FCPATH/Fcms/Library/Lang.php
Logger.php	FCPATH/Fcms/Config/Logger.php
Member.php	FCPATH/Fcms/Model/Member.php
Model.php	FCPATH/Fcms/Core/Model.php
Module.php	FCPATH/Fcms/Extend/Home/Module.php
Modules.php	FCPATH/Fcms/Config/Modules.php
Paths.php	FCPATH/Fcms/Config/Paths.php
Phpcmf.php	FCPATH/Fcms/Core/Phpcmf.php
Request.php	FCPATH/Fcms/Extend/Request.php
Router.php	FCPATH/Fcms/Library/Router.php
Router.php	FCPATH/My/Library/Router.php
Routes.php	APPPATH/Config/Routes.php
Routes.php	FCPATH/Fcms/Config/Routes.php
Security.php	FCPATH/Fcms/Library/Security.php
Seo.php	FCPATH/Fcms/Library/Seo.php
Service.php	FCPATH/Fcms/Core/Service.php
Services.php	FCPATH/Fcms/Config/Services.php
Show.php	APPPATH/Controllers/Show.php
Text.php	FCPATH/Fcms/Field/Text.php
Textarea.php	FCPATH/Fcms/Field/Textarea.php
Toolbar.php	FCPATH/Fcms/Config/Toolbar.php
Ueditor.php	FCPATH/Fcms/Field/Ueditor.php
UserAgents.php	FCPATH/Fcms/Config/UserAgents.php
Version.php	FCPATH/My/Config/Version.php
View.php	FCPATH/Fcms/Config/View.php
View.php	FCPATH/Fcms/Core/View.php
View.php	FCPATH/Fcms/Extend/View.php
_data_web_hk.gafei.com_xunruicms_template_pc_hk_gafei_home_new_recommend_1.htm.cache.php	/data/web/hk.gafei.com/xunruicms/cache/template/_data_web_hk.gafei.com_xunruicms_template_pc_hk_gafei_home_new_recommend_1.htm.cache.php
_data_web_hk.gafei.com_xunruicms_template_pc_hk_gafei_home_new_recommend_2.htm.cache.php	/data/web/hk.gafei.com/xunruicms/cache/template/_data_web_hk.gafei.com_xunruicms_template_pc_hk_gafei_home_new_recommend_2.htm.cache.php
_data_web_hk.gafei.com_xunruicms_template_pc_hk_gafei_home_show.html.cache.php	/data/web/hk.gafei.com/xunruicms/cache/template/_data_web_hk.gafei.com_xunruicms_template_pc_hk_gafei_home_show.html.cache.php
cache.php	/data/web/hk.gafei.com/xunruicms/cache/config/cache.php
custom.php	/data/web/hk.gafei.com/xunruicms/config/custom.php
database.php	/data/web/hk.gafei.com/xunruicms/config/database.php
domain_app.php	/data/web/hk.gafei.com/xunruicms/cache/config/domain_app.php
domain_client.php	/data/web/hk.gafei.com/xunruicms/cache/config/domain_client.php
hooks.php	/data/web/hk.gafei.com/xunruicms/config/hooks.php
index.php	/data/web/hk.gafei.com/hk/index.php
lang.php	/data/web/hk.gafei.com/hk/api/language/zh-cn/lang.php
memcached.php	/data/web/hk.gafei.com/xunruicms/config/memcached.php
redis.php	/data/web/hk.gafei.com/xunruicms/config/redis.php
rewrite.php	/data/web/hk.gafei.com/xunruicms/config/rewrite.php
site.php	/data/web/hk.gafei.com/xunruicms/cache/config/site.php
system.php	/data/web/hk.gafei.com/xunruicms/cache/config/system.php
AutoloadConfig.php	SYSTEMPATH/Config/AutoloadConfig.php
Autoloader.php	SYSTEMPATH/Autoloader/Autoloader.php
BaseBuilder.php	SYSTEMPATH/Database/BaseBuilder.php
BaseCollector.php	SYSTEMPATH/Debug/Toolbar/Collectors/BaseCollector.php
BaseConfig.php	SYSTEMPATH/Config/BaseConfig.php
BaseConnection.php	SYSTEMPATH/Database/BaseConnection.php
BaseHandler.php	SYSTEMPATH/Cache/Handlers/BaseHandler.php
BaseResult.php	SYSTEMPATH/Database/BaseResult.php
BaseService.php	SYSTEMPATH/Config/BaseService.php
Builder.php	SYSTEMPATH/Database/MySQLi/Builder.php
CacheFactory.php	SYSTEMPATH/Cache/CacheFactory.php
CacheInterface.php	SYSTEMPATH/Cache/CacheInterface.php
CliRenderer.php	SYSTEMPATH/ThirdParty/Kint/Renderer/CliRenderer.php
CloneableCookieInterface.php	SYSTEMPATH/Cookie/CloneableCookieInterface.php
CodeIgniter.php	SYSTEMPATH/CodeIgniter.php
Common.php	SYSTEMPATH/Common.php
Config.php	SYSTEMPATH/Config/Config.php
Config.php	SYSTEMPATH/Database/Config.php
Connection.php	SYSTEMPATH/Database/MySQLi/Connection.php
ConnectionInterface.php	SYSTEMPATH/Database/ConnectionInterface.php
ContentSecurityPolicy.php	SYSTEMPATH/HTTP/ContentSecurityPolicy.php
Controller.php	SYSTEMPATH/Controller.php
Cookie.php	SYSTEMPATH/Cookie/Cookie.php
CookieInterface.php	SYSTEMPATH/Cookie/CookieInterface.php
CookieStore.php	SYSTEMPATH/Cookie/CookieStore.php
Database.php	SYSTEMPATH/Database/Database.php
Database.php	SYSTEMPATH/Debug/Toolbar/Collectors/Database.php
DebugToolbar.php	SYSTEMPATH/Filters/DebugToolbar.php
DotEnv.php	SYSTEMPATH/Config/DotEnv.php
Escaper.php	SYSTEMPATH/ThirdParty/Escaper/Escaper.php
Events.php	SYSTEMPATH/Debug/Toolbar/Collectors/Events.php
Events.php	SYSTEMPATH/Events/Events.php
Exceptions.php	SYSTEMPATH/Debug/Exceptions.php
Factories.php	SYSTEMPATH/Config/Factories.php
Factory.php	SYSTEMPATH/Config/Factory.php
FileLocator.php	SYSTEMPATH/Autoloader/FileLocator.php
Files.php	SYSTEMPATH/Debug/Toolbar/Collectors/Files.php
FilterInterface.php	SYSTEMPATH/Filters/FilterInterface.php
Filters.php	SYSTEMPATH/Filters/Filters.php
Header.php	SYSTEMPATH/HTTP/Header.php
IncomingRequest.php	SYSTEMPATH/HTTP/IncomingRequest.php
Kint.php	SYSTEMPATH/ThirdParty/Kint/Kint.php
Logger.php	SYSTEMPATH/Log/Logger.php
LoggerInterface.php	SYSTEMPATH/ThirdParty/PSR/Log/LoggerInterface.php
Logs.php	SYSTEMPATH/Debug/Toolbar/Collectors/Logs.php
Message.php	SYSTEMPATH/HTTP/Message.php
MessageInterface.php	SYSTEMPATH/HTTP/MessageInterface.php
MessageTrait.php	SYSTEMPATH/HTTP/MessageTrait.php
Modules.php	SYSTEMPATH/Modules/Modules.php
Query.php	SYSTEMPATH/Database/Query.php
QueryInterface.php	SYSTEMPATH/Database/QueryInterface.php
RedisHandler.php	SYSTEMPATH/Cache/Handlers/RedisHandler.php
Renderer.php	SYSTEMPATH/ThirdParty/Kint/Renderer/Renderer.php
RendererInterface.php	SYSTEMPATH/View/RendererInterface.php
Request.php	SYSTEMPATH/HTTP/Request.php
RequestInterface.php	SYSTEMPATH/HTTP/RequestInterface.php
RequestTrait.php	SYSTEMPATH/HTTP/RequestTrait.php
Response.php	SYSTEMPATH/HTTP/Response.php
ResponseInterface.php	SYSTEMPATH/HTTP/ResponseInterface.php
ResponseTrait.php	SYSTEMPATH/API/ResponseTrait.php
ResponseTrait.php	SYSTEMPATH/HTTP/ResponseTrait.php
Result.php	SYSTEMPATH/Database/MySQLi/Result.php
ResultInterface.php	SYSTEMPATH/Database/ResultInterface.php
RichRenderer.php	SYSTEMPATH/ThirdParty/Kint/Renderer/RichRenderer.php
RouteCollection.php	SYSTEMPATH/Router/RouteCollection.php
RouteCollectionInterface.php	SYSTEMPATH/Router/RouteCollectionInterface.php
Router.php	SYSTEMPATH/Router/Router.php
RouterInterface.php	SYSTEMPATH/Router/RouterInterface.php
Routes.php	SYSTEMPATH/Config/Routes.php
Routes.php	SYSTEMPATH/Debug/Toolbar/Collectors/Routes.php
Services.php	SYSTEMPATH/Config/Services.php
TextRenderer.php	SYSTEMPATH/ThirdParty/Kint/Renderer/TextRenderer.php
Timer.php	SYSTEMPATH/Debug/Timer.php
Timers.php	SYSTEMPATH/Debug/Toolbar/Collectors/Timers.php
Toolbar.php	SYSTEMPATH/Debug/Toolbar.php
URI.php	SYSTEMPATH/HTTP/URI.php
UserAgent.php	SYSTEMPATH/HTTP/UserAgent.php
Utils.php	SYSTEMPATH/ThirdParty/Kint/Utils.php
View.php	SYSTEMPATH/Config/View.php
View.php	SYSTEMPATH/View/View.php
Views.php	SYSTEMPATH/Debug/Toolbar/Collectors/Views.php
init.php	SYSTEMPATH/ThirdParty/Kint/init.php
init_helpers.php	SYSTEMPATH/ThirdParty/Kint/init_helpers.php
url_helper.php	SYSTEMPATH/Helpers/url_helper.php

Routes

Matched Route

Directory:
Controller:	\Phpcmf\Controllers\Show
Method:	index
Params:	0 / 0

Defined Routes

Method	Route	Handler
GET	/	\Phpcmf\Controllers\Show::index
HEAD	/	\Phpcmf\Controllers\Show::index
POST	/	\Phpcmf\Controllers\Show::index
PUT	/	\Phpcmf\Controllers\Show::index
DELETE	/	\Phpcmf\Controllers\Show::index
OPTIONS	/	\Phpcmf\Controllers\Show::index
TRACE	/	\Phpcmf\Controllers\Show::index
CONNECT	/	\Phpcmf\Controllers\Show::index
CLI	migrations/([^/]+)/([^/]+)	\CodeIgniter\Commands\MigrationsCommand::$1/$2
CLI	migrations/([^/]+)	\CodeIgniter\Commands\MigrationsCommand::$1
CLI	migrations	\CodeIgniter\Commands\MigrationsCommand::index
CLI	ci(.*)	\CodeIgniter\CLI\CommandRunner::index/$1
CLI	/	\Phpcmf\Controllers\Show::index

Events

Time	Event Name	Times Called
6.28 ms	pre_system	1
0.08 ms	dbquery	9

History

Datetime	Status	Method	URL	Content-Type	Is AJAX?
2025-05-22 06:48:19	200	GET	https://1lo.gafei.com/index.php/	text/html; charset=UTF-8	No
2025-05-22 06:48:18	200	GET	https://252fm.gafei.com/index.php/	text/html; charset=UTF-8	No
2025-05-22 06:48:17	200	GET	https://288.gafei.com/index.php/	text/html; charset=UTF-8	No
2025-05-22 06:48:14	200	GET	https://1lo.gafei.com/index.php/	text/html; charset=UTF-8	No
2025-05-22 06:48:13	200	GET	https://makecoffee.gafei.com/index.php/	text/html; charset=UTF-8	No
2025-05-22 06:48:04	200	GET	https://websocket.gafei.com/index.php/	text/html; charset=UTF-8	No
2025-05-22 06:47:50	200	GET	https://252fm.gafei.com/index.php/	text/html; charset=UTF-8	No
2025-05-22 06:47:49	200	GET	https://1lo.gafei.com/index.php/	text/html; charset=UTF-8	No
2025-05-22 06:47:48	200	GET	https://1lo.gafei.com/index.php/	text/html; charset=UTF-8	No
2025-05-22 06:47:46	200	GET	https://jenkins.gafei.com/index.php/	text/html; charset=UTF-8	No
2025-05-22 06:47:38	200	GET	https://252fm.gafei.com/index.php/	text/html; charset=UTF-8	No
2025-05-22 06:47:35	200	GET	https://51kanju.gafei.com/index.php/	text/html; charset=UTF-8	No
2025-05-22 06:47:34	200	GET	https://test.gafei.com/index.php/	text/html; charset=UTF-8	No
2025-05-22 06:47:31	200	GET	https://gafei.com/index.php/	text/html; charset=UTF-8	No
2025-05-22 06:47:25	200	GET	https://1lo.gafei.com/index.php/	text/html; charset=UTF-8	No
2025-05-22 06:47:24	200	GET	https://gf.coffeecdn.com/index.php/	text/html; charset=UTF-8	No
2025-05-22 06:47:22	200	GET	https://codec.gafei.com/index.php/	text/html; charset=UTF-8	No
2025-05-22 06:47:21	200	GET	https://w.gafei.com/index.php/	text/html; charset=UTF-8	No
2025-05-22 06:47:18	200	GET	https://test.gafei.com/index.php/	text/html; charset=UTF-8	No
2025-05-22 06:47:17	200	GET	https://gf.coffeecdn.com/index.php/	text/html; charset=UTF-8	No

View Data

Session User Data

Session doesn't seem to be active.

Request ( HTTPS/2.0 )

$_GET

s	article
c	show
id	129365
m	index

Headers

Priority	u=0, i
Accept-Encoding	gzip, deflate, br, zstd
Sec-Fetch-Dest	document
Sec-Fetch-User	?1
Sec-Fetch-Mode	navigate
Sec-Fetch-Site	none
Accept	text/html,application/xhtml+xml,application/xml;q=0.9,image/avif,image/webp,image/apng,/;q=0.8,application/signed-exchange;v=b3;q=0.7
User-Agent	Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)
Upgrade-Insecure-Requests	1
Sec-Ch-Ua-Platform	"Windows"
Sec-Ch-Ua-Mobile	?0
Sec-Ch-Ua	"Chromium";v="130", "HeadlessChrome";v="130", "Not?A_Brand";v="99"
Cache-Control	no-cache
Pragma	no-cache
Host	252fm.gafei.com

Response ( 200 - OK )

Headers

Priority	u=0, i
Accept-Encoding	gzip, deflate, br, zstd
Sec-Fetch-Dest	document
Sec-Fetch-User	?1
Sec-Fetch-Mode	navigate
Sec-Fetch-Site	none
Accept	text/html,application/xhtml+xml,application/xml;q=0.9,image/avif,image/webp,image/apng,/;q=0.8,application/signed-exchange;v=b3;q=0.7
User-Agent	Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)
Upgrade-Insecure-Requests	1
Sec-Ch-Ua-Platform	"Windows"
Sec-Ch-Ua-Mobile	?0
Sec-Ch-Ua	"Chromium";v="130", "HeadlessChrome";v="130", "Not?A_Brand";v="99"
Cache-Control	no-cache
Pragma	no-cache
Host	252fm.gafei.com

System Configuration

Read the CodeIgniter docs...

CodeIgniter Version:	4.1.4
PHP Version:	8.0.25
PHP SAPI:	fpm-fcgi
Environment:	development
Base URL:	https://252fm.gafei.com/
Timezone:	PRC
Locale:	en
Content Security Policy Enabled:	No