Espresso製作細節完美意式濃縮咖啡意式拼配咖啡豆

發佈時間：2016-07-22 13:49:54 作者：未知更新時間：2026/09/01 74 次閱讀

There are so many different varieties of coffee, so below is a guide to the 15 key elements you will need to produce the perfect espresso. We will introduce 8 of them today.

咖啡的種類有很多，以下是你製作一杯完美意式濃縮咖啡的15個關鍵要素。今天我們將介紹其中的八個。

1.Freshness [freʃnəs] — 新鮮

Always start with freshly roasted coffee, 5-14days is best. Freshly ground and dosed within 1 minute of grinding.

（製作一杯意式濃縮咖啡）請始終從新鮮烘焙的咖啡開始，烘焙後5至10天的咖啡最佳。稱量新鮮烘焙的咖啡豆並在一分鐘內完成研磨。

2.Grind size [ɡraɪnd] [saɪz] — 研磨程度

A fine grind size makes the best espresso. Just coarser than flour is ideal.

適宜的研磨程度才能製作出完美的意式濃縮咖啡。稍粗於麪粉的程度是最理想的。

3.Dosing ['doʊsɪŋ] — 定量

You need to use the correct amount of coffee in the basket. Normally 2-4g. more than the basket size, so if you use an 18 gram basket try 20-22g.

你需要在粉碗里加入特定重量的咖啡粉。通常要比粉碗標註的重量多2至4克。如果你使用的是18克的粉碗，那麼可以填入20至22克咖啡粉。

4.Tamping [ˈtæmpɪŋ] — 壓粉

Your tamping needs to be flat with even pressure using a small amount of body weight, then polish lightly. Make sure you use a tamp that fits the filter basket tightly.

壓粉時需要粉面壓平，稍稍利用身體的重量，然後（轉動粉錘）略微磨平表面。確保使用適用於粉碗的粉錘。

5. Volume of coffee [ˈvɒlju:m] — 咖啡的量

We used to say 25-35ml now we talk in grams due to fresh coffee producing more crema and less liquid. The best espresso is in between 18-35g.

通常我們習慣說25至35毫升，但現在我們用克來表示，因爲新鮮烘焙的咖啡會產生更多的咖啡油脂、更少的咖啡。最佳的一杯意式濃縮咖啡在18到35克。

6.Extraction time [ɪkˈstrækʃn] — 萃取時間

24-35 seconds.

24到35秒。

7.Amount of ground coffee — 咖啡粉的量

The best espresso is made using a double shot. That’s 2 espresso made from the same basket pouring at the same time and using between 18-28g of ground coffee in the basket.

最佳的意式濃縮咖啡通常採用雙份製作方式。兩杯意式濃縮咖啡用18至28克填充的粉碗，被同時萃取出來。

8.Filter baskets ['fɪltə(r)] [ˈbɑ:skɪts] — 過濾粉碗

Filter baskets that are laser cut, like VST, have close to no variations and will produce a consistency. You will not get using standard baskets.