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	<span style="font-size: 16px;"><span style="font-family: 新細明體;">造就一杯好咖啡有其先天條件及後天條件：</span></span></p>
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	<span style="font-size: 16px;"><span style="font-family: 新細明體;">天然微氣候、地質土壤、品種</span></span><span style="font-size: 16px;"><span style="font-family: 新細明體;">等屬先天條件。</span></span></p>
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	<span style="font-size: 16px;"><span style="font-family: 新細明體;">栽培、後製、烘焙、萃取等技術屬後天條件。</span></span></p>
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	<span style="font-size: 16px;"><span style="font-family: 新細明體;">後天條件當中，栽培及後製技術屬農業性知識；烘焙及萃取技術屬工藝性知識。</span></span></p>
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	<span style="font-size: 16px;"><span style="font-family: 新細明體;">但咖啡還有個終極知識，就是咖啡杯測：透過咖啡杯測所得結果給予咖啡客觀的評價，咖啡杯測師</span></span><span style="font-size: 16px;"><span style="font-family: 新細明體;">（評鑑師）再以其專業提供農業性及工藝性各項技術面的建議。</span></span></p>
