賽風沖煮與手磨粗細 - 咖啡討論
By Victoria
at 2014-06-03T18:19
at 2014-06-03T18:19
Table of Contents
各位板友好 小弟剛從賽風入門約3個多月
爬文跟網路上看到的資訊大概知道賽風的粗細度比手沖略粗
當研磨刻度越粗時,咖啡的酸味也會比較明顯(?)
我是以中淺焙的豆子為主
手搖磨豆機則是Hario的MSCS-2TB
而說明書裡面賽風建議的刻度在6~9之間
可是只有6和7的刻度煮出來比較順口(酸味才有現)
8以上的刻度 煮出來都有很重的焦苦味...
大概煮過五 六種豆子,都一樣
溫度(先下粉 出現連續小泡泡插壺)跟沖煮時間(45s~1min)都類似
想請問是我沖煮過程有什麼瑕疵嗎?
還是說明書在騙我...T_T
p.s.前陣子買了日曬的耶加,煮起來覺得很難把味道分離開來
似乎味道都雜在一起.. 不像其他煮過的豆子有明確的特色
請問是手搖細粉多的關係嗎?
還是日曬喝起來就是這麼豐富? 有辦法讓層次感明顯一些嗎?
十分感謝 (_ _)
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at 2014-06-06T06:27
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