義式咖啡粉粗細 (EUPA1817+小飛馬) - 咖啡討論
By Aaliyah
at 2012-10-05T20:23
at 2012-10-05T20:23
Table of Contents
H大,謝謝你的詳細解說及建議,解決焦味的方法值得一試 :)
其實我這半個月有嘗試了固定填壓手法及粉量,去改變研磨度
也有爬文和看Youtube教學
但發現刻度2.5以下,幾乎是流不出Espresso
刻度4以後,流速快的非常誇張,咖啡幾乎等於手沖XD
所以原文只提出了刻度3和3.5出來和大家討論看看
刻度3,中度填,是為了想保持粉的抗壓性,且流速不要過快
刻度3.5,重填,如不重填,流速真的誇張
並且還想問的一個重點是,咖啡杯底的些許粉殘留(約略數十個點)
刻度3,搭配其他條件,似乎可以煮出一杯"看"起來不錯的Espresso
但就是有殘留,所以在想
如果以刻度3的條件下,有殘留,是不是粉太細?還是是填壓過重?
--
其實我這半個月有嘗試了固定填壓手法及粉量,去改變研磨度
也有爬文和看Youtube教學
但發現刻度2.5以下,幾乎是流不出Espresso
刻度4以後,流速快的非常誇張,咖啡幾乎等於手沖XD
所以原文只提出了刻度3和3.5出來和大家討論看看
刻度3,中度填,是為了想保持粉的抗壓性,且流速不要過快
刻度3.5,重填,如不重填,流速真的誇張
並且還想問的一個重點是,咖啡杯底的些許粉殘留(約略數十個點)
刻度3,搭配其他條件,似乎可以煮出一杯"看"起來不錯的Espresso
但就是有殘留,所以在想
如果以刻度3的條件下,有殘留,是不是粉太細?還是是填壓過重?
--
Tags:
咖啡
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By Jack
at 2012-10-07T04:43
at 2012-10-07T04:43
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at 2012-10-08T09:51
at 2012-10-08T09:51
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at 2012-10-09T09:31
at 2012-10-09T09:31
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at 2012-10-14T01:39
at 2012-10-14T01:39
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at 2012-10-14T22:52
at 2012-10-14T22:52
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at 2012-10-16T09:05
at 2012-10-16T09:05
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at 2012-10-20T06:33
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at 2012-10-20T08:28
at 2012-10-20T08:28
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at 2012-10-23T13:29
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at 2012-10-24T03:49
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at 2012-10-26T00:00
at 2012-10-26T00:00
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at 2012-10-30T11:05
at 2012-10-30T11:05
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at 2012-11-01T07:44
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