Cafelat Robot + Kinu M47 - 咖啡討論
By Linda
at 2021-09-28T12:01
at 2021-09-28T12:01
Table of Contents
最近想自己壓Espresso來喝，研究了很多台手動濃縮機
因為不想插電及預熱，考慮了幾位選手
9Barista 需要加熱器或瓦斯爐，連續出杯不方便，要等冷卻並清潔
ARAM 外型很美，價格較高，沒有壓力表，須預熱
ROBOT 價格相對較低，不須預熱，JAMES HOFFMANN對於他的出品給予較高的評價
剛剛看到FLAIR 58X不插電版也蠻吸引人的，不過也是要預熱
最後購入ROBOT+濾紙(爬文看濾紙可以提升味道及改善通道效應)
並上網另外買了57.5mm的TAMPER，比原廠附的TAMPER更合身了
57.5mm這個尺寸真的是找不太到佈粉器，可能要自己用冰棒棍做了
手磨的部分因為考慮主要會以espresso為主，手沖較少，所以購買了M47 classic(新版)
一開始也有無法歸0的問題，不過使用後拆開來清潔跟組裝兩次後，竟然就意外的歸零了
第一次試做時粉用2.3.0，壓起來完全沒有阻力，咖啡液一路洩到底，味道酸刺，失敗
後續測試了非常多次，目前比較成功的參數是粉18.5g(刻度1.1.4)，滾水60G，加上濾紙
一開始壓再2BAR左右到滲出幾滴咖啡後，停5-10秒
接著慢慢壓到底，壓力是可以達到6-8BAR左右，但非常吃力，也快不起來
最後出品大概是41G左右，有厚厚的CREMA，口感蠻好的
不過味道是苦中帶酸，不知道有沒有萃取不足的問題。
我比較想喝到沒有酸味，能夠帶有甜味的味道，但這個我可能要多試幾種豆子
JAMES HOFFMANN是使用粉17G 水60G 出品38G (不知道粉的粗細)
虎記影片則是粉22G 水55G (不知道粉的粗細及出品G數)
請問大家有建議的參數嗎? 在壓的過程是輕鬆的還是費力的呢?
先謝謝各位大大!
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