烘豆的問題 - 咖啡討論
By Thomas
at 2009-10-26T15:59
at 2009-10-26T15:59
Table of Contents
我用不鏽鋼筒手烘豆 每鍋100g豆子
烘焙到我要的烘焙度後 馬上下豆放至盤子吹風冷卻
我通常讓一爆發生在7~8分左右 二爆約莫二分後
不管是一爆完 二爆初 二爆密 二爆末
豆子都會出現皺紋 這會不會影響口感呢??
還有 要怎麼樣才能消除皺紋?? (加除皺霜??(大誤))
我不想做二次烘焙 手搖爆累的
順便附上今天烘的PWN黃曼 八分鐘一爆 十二分二爆
一到二爆密就下鍋吹涼
後天喝了之後 再報告口感
--
烘焙到我要的烘焙度後 馬上下豆放至盤子吹風冷卻
我通常讓一爆發生在7~8分左右 二爆約莫二分後
不管是一爆完 二爆初 二爆密 二爆末
豆子都會出現皺紋 這會不會影響口感呢??
還有 要怎麼樣才能消除皺紋?? (加除皺霜??(大誤))
我不想做二次烘焙 手搖爆累的
順便附上今天烘的PWN黃曼 八分鐘一爆 十二分二爆
一到二爆密就下鍋吹涼
後天喝了之後 再報告口感
--
Tags:
咖啡
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By Kristin
at 2009-10-29T05:02
at 2009-10-29T05:02
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at 2009-11-02T09:38
at 2009-11-02T09:38
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at 2009-11-07T06:14
at 2009-11-07T06:14
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at 2009-11-09T13:27
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at 2009-11-11T19:52
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at 2009-11-12T16:09
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at 2009-11-21T13:42
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at 2009-11-30T19:49
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