手沖香氣帶不出來 - 咖啡討論
By Megan
at 2022-09-13T17:00
at 2022-09-13T17:00
Table of Contents
大家好,小弟目前手沖磨豆機使用C40,手沖壺是泰摩魚溫控壺,沖煮淺焙的衣索比亞谷
吉,參數如下:
ROUND 1
刻度32、水溫95度、粉水比1:15
30g水悶蒸25秒後,中水柱緩慢繞小圈到結束
約1分30秒結束
感想:香氣悶悶的,且有木頭的味道,帶點苦澀
.
ROUND 2
除了水溫降低至88度外,其餘都一樣
感想:口感變清爽且微酸,但香氣還是不明顯
.
想請教各位這樣子可以從什麼地方做調整才能帶出豆子應有的果香及花香呢?
另外第二個問題是,以萃取率來說,調高水溫的作用是否等同於研磨度調細(增加萃取),
反之調低水溫等同於研磨度調粗(降低萃取)?調整溫度跟研磨度就想要達到的目的來說,
是否是一樣的?
先謝謝大家的回覆!
--
吉,參數如下:
ROUND 1
刻度32、水溫95度、粉水比1:15
30g水悶蒸25秒後,中水柱緩慢繞小圈到結束
約1分30秒結束
感想:香氣悶悶的,且有木頭的味道,帶點苦澀
.
ROUND 2
除了水溫降低至88度外,其餘都一樣
感想:口感變清爽且微酸,但香氣還是不明顯
.
想請教各位這樣子可以從什麼地方做調整才能帶出豆子應有的果香及花香呢?
另外第二個問題是,以萃取率來說,調高水溫的作用是否等同於研磨度調細(增加萃取),
反之調低水溫等同於研磨度調粗(降低萃取)?調整溫度跟研磨度就想要達到的目的來說,
是否是一樣的?
先謝謝大家的回覆!
--
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咖啡
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