手沖請益 - 咖啡討論
By Todd Johnson
at 2012-04-18T23:32
at 2012-04-18T23:32
Table of Contents
各位好
大概兩個月前開始練習手沖
不過技術至今毫無進展
有幾個問題想請問
1.
我是用手搖磨豆機
粉末的大小大概比砂糖粗細在細一點點
想請問一般來說手沖的時候
粉末的粗細這樣是否合適?
2.
在悶蒸的過程中咖啡粉逐漸膨脹
我有看一些網路上的教學
是說膨脹一陣子後會逐漸塌陷
不過我的狀況是...
膨脹一陣子後出現破洞...
感覺好像有什麼地方不太對...= =
請問會出現破洞的原因是?
還有想請問一下悶蒸之後注水的時機是?
水溫我是用大概92度
不過目前所沖出來的沒一杯能喝的...
(不過還是都硬著頭皮喝完...)
沖出來的味道有澀味
明明是淺焙偏酸的豆子
苦味還是非常重
而且苦味是很純粹的苦味...
或者說是令人覺得不舒服的苦味吧...
跟用法壓沖出來的味道完全不同...
希望各位能幫忙解惑
感恩
題外話
法壓用了快兩年
稍微掌握到一些技巧
去喝個半磅三四百的豆子
換手沖想說應該不會差那麼多
一樣買三四百的豆子來沖
由於手沖技術太差
好像是把三四百塊拿去丟掉一樣...
皮包感到非常的疼痛...
只好又回去買半磅兩百的豆子了...= =
--
大概兩個月前開始練習手沖
不過技術至今毫無進展
有幾個問題想請問
1.
我是用手搖磨豆機
粉末的大小大概比砂糖粗細在細一點點
想請問一般來說手沖的時候
粉末的粗細這樣是否合適?
2.
在悶蒸的過程中咖啡粉逐漸膨脹
我有看一些網路上的教學
是說膨脹一陣子後會逐漸塌陷
不過我的狀況是...
膨脹一陣子後出現破洞...
感覺好像有什麼地方不太對...= =
請問會出現破洞的原因是?
還有想請問一下悶蒸之後注水的時機是?
水溫我是用大概92度
不過目前所沖出來的沒一杯能喝的...
(不過還是都硬著頭皮喝完...)
沖出來的味道有澀味
明明是淺焙偏酸的豆子
苦味還是非常重
而且苦味是很純粹的苦味...
或者說是令人覺得不舒服的苦味吧...
跟用法壓沖出來的味道完全不同...
希望各位能幫忙解惑
感恩
題外話
法壓用了快兩年
稍微掌握到一些技巧
去喝個半磅三四百的豆子
換手沖想說應該不會差那麼多
一樣買三四百的豆子來沖
由於手沖技術太差
好像是把三四百塊拿去丟掉一樣...
皮包感到非常的疼痛...
只好又回去買半磅兩百的豆子了...= =
--
Tags:
咖啡
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