手沖時間調查 - 咖啡討論
By Necoo
at 2012-04-22T15:34
at 2012-04-22T15:34
Table of Contents
今天去咖啡廳沖給店員喝時
他們說我沖的太單薄 body 層次都沒有出來
以我沖3杯份來說 悶蒸30秒 沖了快3分鐘
我知道萃取太久會過苦 太快會過酸
所以我想這應該是正常的時間 也都一直這麼喝
看了很多人沖 包括田口護的書也說萃取要快速
想請問板上的大大 在水溫(大約85度) 粗細(3~3.5號) 淺焙豆 的狀況下
大約會沖多久才算夠味 有層次 (個人觀點)
然後沖玩濾杯的咖啡粉會有濾杯的形狀嗎? (我沖久底就容易變平 被水壓下去了><)
感謝各位不吝分享^^
--
他們說我沖的太單薄 body 層次都沒有出來
以我沖3杯份來說 悶蒸30秒 沖了快3分鐘
我知道萃取太久會過苦 太快會過酸
所以我想這應該是正常的時間 也都一直這麼喝
看了很多人沖 包括田口護的書也說萃取要快速
想請問板上的大大 在水溫(大約85度) 粗細(3~3.5號) 淺焙豆 的狀況下
大約會沖多久才算夠味 有層次 (個人觀點)
然後沖玩濾杯的咖啡粉會有濾杯的形狀嗎? (我沖久底就容易變平 被水壓下去了><)
感謝各位不吝分享^^
--
Tags:
咖啡
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at 2012-04-26T00:33
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