沖泡法請教 - 咖啡討論

By Dinah
at 2023-04-11T20:22
at 2023-04-11T20:22
Table of Contents
一直都是用V60沖泡為主,沒有很系統的學習沖煮架構
就網路上說什麼就用什麼沖泡法,腦袋裡面就有一個很刻板的印象
淺焙就用92度水溫沖煮,深烘焙則用85度左右的水溫沖煮。
什麼46法,攪拌法之前也有稍稍研究過,但總覺得很麻煩。
最常用的就兩段注水,要酸多就第一段水量大點,要尾韻甜感多點
就第二段水量大點,也就這樣喝了一年多。
直到剛剛用James Hoffmann前幾個月推薦的v60沖法,簡直讓我覺得之前自己
沖泡的方式沒辦法泡出淺焙的香氣跟酸味,他用100度的水做沖泡,同時沖泡的時候
甚至是水尚未流乾就進行下一段的沖泡,這都顛覆了我之前在YT上看各種教學的印象
印象中有人說100度會把咖啡燙傷? 還有大家都很害怕的濾杯淹水。 反正用他的方法
我就是可以喝到又酸又暴力的淺焙,第一次感覺豆袋上的風味有靠近過...
我之前有看berg大YT上在店裡的沖泡法也是用100度下去泡,但他是用各種不同的水溫
交替沖泡,當然沖泡法沒有一定的答案,自己喝得高興最重要,但他的泡法就是讓我驚艷
自己對沖煮的認知,不知道板友怎麼看James Hoffmann的沖泡法,之前我記得有討論文
搜不到QQ,
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