義式咖啡粉粗細 (EUPA1817+小飛馬) - 咖啡討論
By Ida
at 2012-10-05T14:00
at 2012-10-05T14:00
Table of Contents
各位咖啡愛好者好
小弟被咖啡粉粗細的問題困擾了很久,所以想po文來請教
目前器材是使用EUPA1817 + Lapanovi濾杯 + 小飛馬
小飛馬的刻度操作在3或3.5
(刻度不確定和出廠一樣,因有拆開後再裝回去,不知道有無校正對)
如果把刻度操作在3,粉量約15克,中度填壓
可以製作出帶有濃厚Crema的Espresso
流速慢,敲出來的是爛泥居多,且咖啡有時有點焦味的感覺
喝完杯底會有些許的咖啡粉
如果把刻度操作在3.5,粉量約15克,重填
只能製作出帶有些許Crema的Espresso
且流速快,咖啡香味略不足,但可敲出完整的咖啡餅
看完以上,不知各位有什麼比較好的方法或建議可以提供
感謝各位 :)
--
小弟被咖啡粉粗細的問題困擾了很久,所以想po文來請教
目前器材是使用EUPA1817 + Lapanovi濾杯 + 小飛馬
小飛馬的刻度操作在3或3.5
(刻度不確定和出廠一樣,因有拆開後再裝回去,不知道有無校正對)
如果把刻度操作在3,粉量約15克,中度填壓
可以製作出帶有濃厚Crema的Espresso
流速慢,敲出來的是爛泥居多,且咖啡有時有點焦味的感覺
喝完杯底會有些許的咖啡粉
如果把刻度操作在3.5,粉量約15克,重填
只能製作出帶有些許Crema的Espresso
且流速快,咖啡香味略不足,但可敲出完整的咖啡餅
看完以上,不知各位有什麼比較好的方法或建議可以提供
感謝各位 :)
--
All Comments
By Edwina
at 2012-10-06T14:31
at 2012-10-06T14:31
By Emily
at 2012-10-11T13:09
at 2012-10-11T13:09
By Charlie
at 2012-10-11T23:36
at 2012-10-11T23:36
By Rachel
at 2012-10-12T15:53
at 2012-10-12T15:53
By Catherine
at 2012-10-15T22:33
at 2012-10-15T22:33
By Adele
at 2012-10-17T13:18
at 2012-10-17T13:18
By Aaliyah
at 2012-10-22T05:15
at 2012-10-22T05:15
By Elma
at 2012-10-22T16:57
at 2012-10-22T16:57
By Carol
at 2012-10-26T02:18
at 2012-10-26T02:18
By Tom
at 2012-10-27T01:57
at 2012-10-27T01:57
By Quanna
at 2012-10-30T17:15
at 2012-10-30T17:15
By Mia
at 2012-10-31T18:08
at 2012-10-31T18:08
By Lily
at 2012-11-01T01:23
at 2012-11-01T01:23
By Freda
at 2012-11-05T15:20
at 2012-11-05T15:20
By Dinah
at 2012-11-08T00:18
at 2012-11-08T00:18
By John
at 2012-11-08T12:40
at 2012-11-08T12:40
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