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凱度低因咖啡系列

Decaf Coffee Series

巴西

中淺焙

Brazil

Light Roast

成分:100%巴西阿拉比卡咖啡豆

内容量:225公克±1%

賞味期限:18個月

Ingredients: 100% Brazil Arabica coffee beans

Contents: 225 grams ± 1%

Expiry period: 18 months

我們真的不是故意一直講六道工法… 而是希望夠多的好朋友們知道…這項專利技術代表什麼樣的品質跟感受? 其實理解這六個步驟就理解了…

We really didn’t mean to talk about the 6 exclusive natural methods of processing all the time... but we hope that all oour friends will know... what kind of quality and taste that this patented technology represent? In fact, by understanding these six steps, we can understand...

一、洗淨 :

1. Wash:

去除原豆中的雜質 (雜質通常就是不舒服的來源)

Remove impurities from raw beans (impurities are usually a source of discomfort)

二、竹炭 :

2. Bamboo Charcoal:

竹炭片浸泡產生弱鹼性提升原豆風味 (鹼性小分子大幅提升品質)

Bamboo charcoal sheet soaking produces weak alkalinity and enhances the flavor of original beans (alkaline small molecules greatly enhance the quality)

三、浸泡 :

3. Soaking:

透過浸泡竹醋液天然殺菌,產生防腐保鮮極佳效果!

Natural sterilization by soaking in bamboo vinegar liquid produces excellent anti-corrosion and fresh-keeping effect!

四、日曬 :

4. Sun Exposure:

在北緯23.5度充足日曬,曬出最佳的原豆表現(地理條件)

Adequate sunlight at 23.5 degrees north latitude, showing the best raw bean performance (geographical conditions)

五、烘培 :

5. Baking:

遠紅外線烘焙至濕度12.5度 (拿捏最精準的烘焙濕度)

Far-infrared baking to a humidity of 12.5 degrees (the most accurate baking humidity)

六、烘豆 :

6. Baked Beans:

加入多種能量礦石進行烘炒,定調淺中深焙不同能量與風味

Add a variety of energy ore for roasting, setting the light and medium to deep roasting with different energy and flavor

以上六道工法密不可分,去蕪存菁拿掉不屬於咖啡的缺點,整體滑順厚實清新甘醇!

這樣的咖啡製程,當然成本遠遠高於大工廠流程製作的成品!

The above 6 exclusive natural methods of processing are inseparable, removing the shortcomings that are not part of coffee, and obtaining the overall smoothness, thick, fresh and sweet!
Of course, the cost of such a coffee manufacturing process is much higher than that of the finished product produced by a large factory !

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