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Passione Café - 手沖小技巧
手沖小技巧

手沖小技巧 (1)

週日, 04 十一月 2012 12:25
手沖的方法
Written by

先將咖啡豆磨成粉,

可按照店家建議的粗細度來磨,

以確保得到最好的萃取。

(最好是即磨即沖,因為咖啡豆磨粉後香氣會在15分鐘內流失65﹪)


把咖啡粉倒入裝好濾紙的濾杯後,用手沖壺從咖啡粉的中心點開始緩緩注入熱水。

等咖啡粉都沾濕後暫停注水,進行悶蒸的步驟。


悶蒸約20﹣30秒後,再次從咖啡粉的中心點開始注水。

以同心圓的方向持續注水,必須一直保持濾杯中有水不要滴乾。


等下壺達到你所需要的水量後,不論濾杯中仍有水或繼續滴水,

都應立刻將濾杯移開,以免影響萃取。


只要買對豆子,選對器材,用對方法,

在家也可享受精品單品咖啡!

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