哥倫比亞(粉) - 星巴克討論

By Mia
at 2010-03-17T00:37
at 2010-03-17T00:37
Table of Contents
平常豆或粉都習慣到每週新鮮烘焙的小店買,
尤其是單品,
過去沒有在星巴克買的經驗。
日前友人送了一包哥倫比亞,
在家用美式壺煮,
想嚐單品就用粉:水=4:5的比例去煮,
意外地有中上水準,
讓我稍稍提高在連鎖店買豆子或粉的興趣。
因為習慣煮一整壺放著喝,
隔一段時間後增加的酸口感,
第二.第三杯比平常煮其他豆明顯,
有時候也會刻意等久一點再去喝那第二杯,
享受酸又苦的樂趣~
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