手沖 粉水很分離 囧 - 咖啡討論
By Olive
at 2015-07-21T18:37
at 2015-07-21T18:37
Table of Contents
http://i.imgur.com/uHS5GRz.jpg?1
直接上圖,這是已經沖完的狀態
豆子是Laminta 花神 瓜地馬拉 安提瓜
(RF300自烘,一爆約第4聲起,關火滑行40秒後下豆)
水溫試過87-91度都有,研磨度試過3-4.5(小飛鷹)
注水力道盡量柔順,悶蒸完全澎不起來
悶蒸完,開始注水時慢慢把粉往外推
攤平後就呈現粉水分離的狀態
喝起來有偏酸,有點淡(粉水比 18g:200ml)
請問這該怎麼改善,或者這鍋豆子沒救了?
--
直接上圖,這是已經沖完的狀態
豆子是Laminta 花神 瓜地馬拉 安提瓜
(RF300自烘,一爆約第4聲起,關火滑行40秒後下豆)
水溫試過87-91度都有,研磨度試過3-4.5(小飛鷹)
注水力道盡量柔順,悶蒸完全澎不起來
悶蒸完,開始注水時慢慢把粉往外推
攤平後就呈現粉水分離的狀態
喝起來有偏酸,有點淡(粉水比 18g:200ml)
請問這該怎麼改善,或者這鍋豆子沒救了?
--
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咖啡
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