如何強調蜜處理豆的發酵味 - 咖啡討論

By Hamiltion
at 2011-08-03T11:47
at 2011-08-03T11:47
Table of Contents
以上刪去 抱歉了
我syphon算是自己摸索的,所以很多方是我都嘗試過。
你說想要增加酸味
方法如下:
1.豆子磨粗一點點。
2.火早個5~10秒移開。
我很喜歡把豆子磨得很粗:這樣咖啡的香味會特別凸顯,酸苦味卻下降很多。
缺點是:加的咖啡豆要多一點點。 說真的感覺超浪費的。但香味十足。
--
我syphon算是自己摸索的,所以很多方是我都嘗試過。
你說想要增加酸味
方法如下:
1.豆子磨粗一點點。
2.火早個5~10秒移開。
我很喜歡把豆子磨得很粗:這樣咖啡的香味會特別凸顯,酸苦味卻下降很多。
缺點是:加的咖啡豆要多一點點。 說真的感覺超浪費的。但香味十足。
--
All Comments

By Emma
at 2011-08-03T23:23
at 2011-08-03T23:23

By Mary
at 2011-08-07T14:25
at 2011-08-07T14:25

By Kumar
at 2011-08-11T20:26
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at 2011-08-16T02:13
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at 2011-08-21T01:55
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at 2011-08-22T07:57
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at 2011-08-23T03:22
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at 2011-08-23T17:46
at 2011-08-23T17:46

By Catherine
at 2011-08-26T13:29
at 2011-08-26T13:29
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