espresso咖啡餅濕泥問題 - 咖啡討論
By Liam
at 2017-06-18T11:48
at 2017-06-18T11:48
Table of Contents
最近沖煮espresso發現
同樣的研磨刻度與粉量
有時會完美的讓咖啡表面呈現乾燥且沒有通道效應的萃取
但超過八成的機率
卻是表面會濕濕泥泥的狀態
通常就會有些微的通道效應
好奇的是
為何同樣的研磨刻度與粉量
會有如此不同的差別
難道與佈粉或填壓的些微差異有關嗎
有人說濕泥就是粉太細
可是我發現兩點
1.一樣是30sec萃取60ml 還是有很大機率會濕泥
2.有時30sec萃取40ml反而沒有濕泥
這樣似乎跟粉太細是無關的?
不是嗎?
--
同樣的研磨刻度與粉量
有時會完美的讓咖啡表面呈現乾燥且沒有通道效應的萃取
但超過八成的機率
卻是表面會濕濕泥泥的狀態
通常就會有些微的通道效應
好奇的是
為何同樣的研磨刻度與粉量
會有如此不同的差別
難道與佈粉或填壓的些微差異有關嗎
有人說濕泥就是粉太細
可是我發現兩點
1.一樣是30sec萃取60ml 還是有很大機率會濕泥
2.有時30sec萃取40ml反而沒有濕泥
這樣似乎跟粉太細是無關的?
不是嗎?
--
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咖啡
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