悶蒸成功的各種因素? - 咖啡討論
By Isabella
at 2010-02-06T01:04
at 2010-02-06T01:04
Table of Contents
小弟剛開始入門手沖
但是總是無法悶蒸成功
爬了很多文
資訊也零零散散 跟著做也有時候發不起來 = =
所以想在這邊請教各位高手
關於悶蒸的種種因素該如何調整? 以下問題:
1.豆子新鮮度: 幾天內算是新鮮而可以發成功呢?
2.研磨粗細: 手搖大概調到幾格呢? 若是太細或太粗是否會無法發?
3.烘培度: 淺培深培哪種不易發?
4.水溫: 大約幾度之間OK?
5.濾紙: 是否與濾紙有關?
6.濾杯: 單孔與三孔,是否三孔會比較發不起來?
7.挖洞: 中間不挖洞會比較難發?
請教各位高手 感謝~
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