星巴克之金屬濾網 - 咖啡討論
By John
at 2009-05-12T20:40
at 2009-05-12T20:40
Table of Contents
小妹我最近也去買了星巴克賣的金屬濾網
想請問一下..
如果用郵筒磨豆子(深烘培)大概是要開幾格才剛好咧?
我這幾天是比照手沖
轉開四~五格..
我是直接用懶人杯..因為我沒有手沖壺
但杯底留下很多的粉渣..
但其實杯底有粉渣我還不介意
因為買之前就有爬版上的文
知道金屬濾網都會有這個問題
不過我比較介意的事是......
我才用一個禮拜就漸漸看到濾網的部分有阻塞的情形
雖然這點也是爬文有看到.......
可是速度也太快了吧~
才用幾次就這樣.....
所以請教使用的各位豆子都大概磨多細咧?(使用郵筒)
也想請問大家都怎麼清理那個網?
另外,我買的豆子是深烘培的..
買的時候有試喝...老闆用手沖的味道很濃郁很香
沒有酸的感覺..
不過我回來自己沖尾勁卻有點帶酸
是不是因為我放太多粉或是沖太久?
謝謝大家~
--
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咖啡
All Comments
By Andy
at 2009-05-15T06:14
at 2009-05-15T06:14
By Rebecca
at 2009-05-19T18:08
at 2009-05-19T18:08
By Daniel
at 2009-05-20T23:59
at 2009-05-20T23:59
By Ida
at 2009-05-24T18:36
at 2009-05-24T18:36
By Victoria
at 2009-05-26T02:41
at 2009-05-26T02:41
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at 2009-05-29T00:30
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at 2009-05-29T19:47
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at 2009-06-02T23:28
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at 2009-06-05T19:46
at 2009-06-05T19:46
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at 2009-06-10T06:41
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at 2009-06-13T12:10
at 2009-06-13T12:10
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