三思而後飲：烘焙咖啡背後令人不安的真相 Think Twice Before You Sip: The Disturbing Truth Behind Roasted Coffee

在現代，人們對健康的重視日益增加，我們也更加意識到在做任何事情時不能馬虎。然而，你是否知道熟豆背後有著不為人知的一面？

許多人以為高溫能夠殺菌，但你知道咖啡包裡的咖啡豆可能被蟑螂磨成粉嗎？儘管這些事情曾經被提及，但時間久了我們又容易忘記。但你知道嗎？咖啡豆是咖啡樹果實的種子，而這些樹果甜美多汁，往往成為蟲子們覬覦的對象。

這些咖啡樹果可能有口水殘留、發霉、空心或其他瑕疵。不過，你手中拿到的咖啡豆已經經過後續處理，上色的咖啡看不出這些問題。或許你聽過朋友說「沒關係，高溫殺菌過了」，但是讓我們好好想一想，對於發霉的食物，你會選擇丟掉還是煮來吃呢？

有些人會拿著發霉的食物以美食的形象出售，價格甚至比市價還要便宜，讓你一時覺得性價比超高，省下了不少錢。但你是否知道，你正在逐步推向健康的火坑？事後你是否會感到憤怒？

因此，我們建議大家不要僅僅以價格來評價咖啡，要先理性思考，嚐試品嚐後再做決定，保護自己的身體健康。

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In today's era, there is a growing emphasis on health, and we appreciate this era for making us more aware that we cannot take things lightly. However, did you know that there is an unknown side to roasted coffee beans?

Many people believe that high temperatures can sterilize the beans. But did you know that there have been cases where cockroaches were ground into coffee powder? Although these incidents have been mentioned before, we tend to forget about them over time. But here's something you may not know: coffee beans are the seeds of coffee fruits, which are sweet and attract insects.

These coffee fruits can have residual saliva, mold, hollowness, or other defects. However, the coffee beans you hold in your hands have undergone post-processing, and the coloring hides any visible issues. You may have heard friends say, "It's fine, high temperatures kill bacteria." But let's think about it: when faced with moldy food, would you choose to discard it or cook and eat it?

Some people sell moldy food disguised as culinary delights at prices even lower than market value, making you think it's a great deal and saving you money. But do you realize that you are slowly pushing yourself into a pit of health risks? Will you feel angry afterwards?

Therefore, we recommend not solely evaluating coffee based on price. Instead, think rationally, try it for yourself, and then make a decision. Safeguard your health before anything else.

咖啡瑕疵豆是指在咖啡豆的生長、採摘、處理或儲存過程中出現的一些不完美因素，這些因素可能會影響咖啡的品質和口感。
以下是一些常見的咖啡瑕疵豆和它們的介紹：

• 石頭或雜質：有時候，咖啡豆會夾帶著小石頭、樹枝、葉子或其他外來物質。這些瑕疵可能會在咖啡豆磨成粉後導致機器受損或口感受影響。

• 未熟的豆：未熟的咖啡豆通常比成熟豆顏色較淺，口感較酸，且容易產生草味。

• 過熟的豆：過熟的咖啡豆顏色較深，通常具有苦味和木味。

• 發霉：發霉的咖啡豆可能因潮濕或不當的儲存條件而生長黴菌，帶有發霉、腐敗的氣味和味道，不能飲用

• 蟲害：有時蟲子會侵襲咖啡果實，導致咖啡豆上出現蟲孔或蟲糞即蟲的唾液，這些都是瑕疵，不適合飲用

• 裂縫：咖啡豆表面的裂縫可能表明在處理或烘焙過程中溫度和濕度波動不穩定，這可能會影響口感。

• 不均匀大小：咖啡豆的大小不均匀可能會導致不均匀的烘焙和提取，影響口感的一致性。

• 發黑：咖啡豆可能會因過度烘焙而出現發黑，這會導致苦味和焦糖味。

• 缺陷：這包括任何可能影響咖啡豆完整性的問題，如裂縫、豆腐變形或瑕疵。

咖啡瑕疵豆通常會被挑選出來，並在生產過程中分開處理。這可以通過挑選、篩分和手工分選等方式完成。瑕疵豆通常以較低的價格銷售，通常用於製作便宜的咖啡產品或咖啡混合物，以降低成本。

但請注意，瑕疵豆並不一定意味著咖啡不能喝，它們可以通過適當的烘焙和混合來改善口感。