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'意式濃縮的測試環境  意式的測試環境 espresso的測試環境'

'/uploads/160227/3-16022GIKCC.jpg'

'意式,濃縮,測試,環境,espresso,衆所周知,衝煮,e'

'衆所周知，衝煮espresso 變數很多，對杯中表現的影響也極大，然而一杯衝煮適當的espresso 也傳達出最多的信息，能將一款咖啡豆的風味、特色、口感、優點、缺點等等加以放大，讓它們很容易被檢視。 espresso 測試方式的首要之務，在於一個穩定的測試環境。感'

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'2016-02-27 17:38:08'

'2016-02-27 17:38:06'

'48837'

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NULL

'<div style="text-align: center;">
	<img alt="" src="/uploads/160227/3-16022GIKCC.jpg" /></div>
<div>
	　　</div>
<div>
	　　衆所周知，衝煮espresso 變數很多，對杯中表現的影響也極大，然而一杯衝煮適當的espresso 也傳達出最多的信息，能將一款咖啡豆的風味、特色、口感、優點、缺點等等加以放大，讓它們很容易被檢視。</div>
<div>
	　　</div>
<div>
	　　espresso 測試方式的首要之務，在於一個穩定的測試環境。感謝Synesso Cyncra ，拜此優秀機器之賜，穩定度問題已然解決一半，至少，在衝煮機器的環節Synesso Cyncra 以0.1度華氏爲單位的精確溫控，配合錐狀刀頭的磨豆機Mazzer Robur 這個組合的穩定度頗值得信賴。至於影響穩定度甚巨的另一個重要環節「填壓」，在測試咖啡豆的時候，我會採用固定壓力的輔助填壓器 Press Point Espresso Tamper 來代替手動填壓，以減少填壓動作方面的變數。</div>
<div>
	　　</div>
<div>
	　　值得一提的是衝煮水溫基準。我的試豆基準水溫如下：中淺烘焙度咖啡豆採用 200F及203.5F，都試過之後再做調整；深焙咖啡豆先用197F，再視其表現作微調。</div>
<div>
	　　</div>
<div>
	　　至於劑量及濾器，我用Synesso原廠把手改裝裸裝把手（NPF）、Double 濾器、放17克粉量、三十秒取25至60 cc不等。如果情況允許（樣品豆子及時間充足）的話，再視其特性及表現，作濾器尺寸及粉量增減之調整。此外，在衝煮前準備工作不能免的動作是換水，將Synesso Cyncra裏每個鍋爐的水放掉，換入新鮮的水，這個步驟相當重要。</div>
<div>
	　　</div>
<div>
	　　文章來源於咖啡沙龍</div>
'

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'意式,濃縮,測試,環境,espresso,衆所周知,衝煮,e'

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