手沖斷水後注水的"量" - 咖啡討論
By Audriana
at 2019-09-29T17:11
at 2019-09-29T17:11
Table of Contents
各位好,手沖咖啡的手法有很多,想請教一下關於斷水方面的問題,問題有兩個,一個題外的問題。
第一個是想請問斷水的目的是什麼?在咖啡店或是影片看過各式的沖法但實在不太明白斷水是為了什麼..
第二個問題有點銜接第一個問題。看文說斷水中有分大斷水和小斷水,也就是標題所打的斷水後每次所注水的"量",想請問為什麼小斷水的沖法會造成咖啡偏酸;而大斷水則是偏甜和濃郁?
第三個是題外的問題,想請問沖完咖啡後的粉的樣子有差嗎?像是要保留粉牆之類的?不太清楚粉的樣子跟風味有沒有關聯性
希望有人能幫我解答一下...感謝各位
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咖啡
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