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SoloC
註冊時間: 2008-04-25
文章: 76
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 發表於: 星期四 六月 09, 2011 10:26 am 文章主題: |
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Temperature, Ground Size, Dosing, Time, Beans, Roasting Level...etc.
Ultimately what kind of taste the barista wanna achieve. What people have before and after the drink will also affect the taste. |
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nit
註冊時間: 2011-04-20
文章: 1211
來自: ????
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| 發表於: 星期日 六月 12, 2011 7:47 pm 文章主題: |
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???????????, ??Landy?????  --?????filter, ????, ??19g??????, ???10g????, 15g????, 20g????, ????20g??????filter?, ?????????;
??????, ???????, ?????????????????  ,
???????????????, ????????, ??????15????, ???????????.
???????5?, ????????????, ?????????麽?, ????????麽??, ?????????????, ????????  .
_________________
http://www.flickr.com/photos/niter/
Expobar Office Leva I
Kono Syphon SKD 3
Hario Drip Pot Woodneck
Eureka Mignon Manual
OE LIDO
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littlelittle
註冊時間: 2006-04-04
文章: 1725
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| 發表於: 星期日 六月 12, 2011 8:41 pm 文章主題: |
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??????no tamp~ ???DUN?18g????????
_________________
 ??????? ??????? |
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nit
註冊時間: 2011-04-20
文章: 1211
來自: ????
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| 發表於: 星期一 六月 13, 2011 12:26 am 文章主題: |
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| littlelittle 寫到: | | ??????no tamp~ ???DUN?18g???????? |
???, ????'dun'????tamp, ????????
_________________
http://www.flickr.com/photos/niter/
Expobar Office Leva I
Kono Syphon SKD 3
Hario Drip Pot Woodneck
Eureka Mignon Manual
OE LIDO
???? |
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littlelittle
註冊時間: 2006-04-04
文章: 1725
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| 發表於: 星期一 六月 13, 2011 1:07 am 文章主題: |
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| nit 寫到: |
???, ????'dun'????tamp, ???????? |
????????????????XD ????????O???????LATTE ??????
_________________
??????? ??????? |
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nit
註冊時間: 2011-04-20
文章: 1211
來自: ????
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| 發表於: 星期一 六月 13, 2011 1:16 am 文章主題: |
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?!??.
?????????19-21g????, ???????????.
_________________
http://www.flickr.com/photos/niter/
Expobar Office Leva I
Kono Syphon SKD 3
Hario Drip Pot Woodneck
Eureka Mignon Manual
OE LIDO
???? |
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nit
註冊時間: 2011-04-20
文章: 1211
來自: ????
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| 發表於: 星期三 六月 15, 2011 3:21 pm 文章主題: |
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6/6 ???????????????40g?, ???19.5g?, 94.5c?温, ??(27??31-2cc)冲????, ?????????  (??????latte, ?????) , ??????.....???? , ?????????, ??????????????.
_________________
http://www.flickr.com/photos/niter/
Expobar Office Leva I
Kono Syphon SKD 3
Hario Drip Pot Woodneck
Eureka Mignon Manual
OE LIDO
???? |
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nit
註冊時間: 2011-04-20
文章: 1211
來自: ????
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| 發表於: 星期日 六月 19, 2011 10:39 am 文章主題: |
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????????????(13/6?), ??????, ??????, ????????????, ??????????????, ????????, ????????, ????????, ??冲???????; ??????????????????7???, ??冲?????, ????6??????, ?????????????3mm, ??????????, 20g??94c?温??????20-30lbs, 30??35cc???? , ???????, ???cream, ?????????????, ??????, ?????????, ???????, fresh???????, ????????????, ??????? ??????????????????????????????. ???????
_________________
http://www.flickr.com/photos/niter/
Expobar Office Leva I
Kono Syphon SKD 3
Hario Drip Pot Woodneck
Eureka Mignon Manual
OE LIDO
???? |
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pacowhc12
註冊時間: 2009-12-07
文章: 295
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| 發表於: 星期日 六月 19, 2011 2:46 pm 文章主題: |
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????????"?????????" ??
???????,????????"?????????"?
??????~~
??????????! |
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nit
註冊時間: 2011-04-20
文章: 1211
來自: ????
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| 發表於: 星期日 六月 19, 2011 3:11 pm 文章主題: |
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| pacowhc12 寫到: | ????????"?????????" ??
???????,????????"?????????"?
??????~~
??????????! |
???, ??????????????, ??D????????????! 
_________________
http://www.flickr.com/photos/niter/
Expobar Office Leva I
Kono Syphon SKD 3
Hario Drip Pot Woodneck
Eureka Mignon Manual
OE LIDO
???? |
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boris
註冊時間: 2007-04-10
文章: 154
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| 發表於: 星期日 六月 19, 2011 9:52 pm 文章主題: |
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??? brew ratio ????????"?"???????? detail ?.
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nit
註冊時間: 2011-04-20
文章: 1211
來自: ????
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| 發表於: 星期日 六月 19, 2011 10:48 pm 文章主題: |
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| boris 寫到: | | ??? brew ratio ????????"?"???????? detail ?. |
?????? detail ?, ??????????, ???????????????! 
_________________
http://www.flickr.com/photos/niter/
Expobar Office Leva I
Kono Syphon SKD 3
Hario Drip Pot Woodneck
Eureka Mignon Manual
OE LIDO
???? |
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Peter
註冊時間: 2011-02-18
文章: 243
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| 發表於: 星期一 六月 20, 2011 12:00 am 文章主題: |
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| nit 寫到: | | boris 寫到: | | ??? brew ratio ????????"?"???????? detail ?. |
?????? detail ?, ??????????, ???????????????! |
??Boris?????, ??????, 18g?espresso?"??", ????35cc????? |
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nit
註冊時間: 2011-04-20
文章: 1211
來自: ????
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| 發表於: 星期一 六月 20, 2011 12:21 am 文章主題: |
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| Peter 寫到: | | nit 寫到: | | boris 寫到: | | ??? brew ratio ????????"?"???????? detail ?. |
?????? detail ?, ??????????, ???????????????! |
??Boris?????, ??????, 18g?espresso?"??", ????35cc????? |
Peter hing, ????????, ???????冲?ristretto, ???????? , ?冲espresso???60cc????? ?????????冲???? 
_________________
http://www.flickr.com/photos/niter/
Expobar Office Leva I
Kono Syphon SKD 3
Hario Drip Pot Woodneck
Eureka Mignon Manual
OE LIDO
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Peter
註冊時間: 2011-02-18
文章: 243
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| 發表於: 星期一 六月 20, 2011 12:32 am 文章主題: |
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| nit 寫到: | | Peter 寫到: | | nit 寫到: | | boris 寫到: | | ??? brew ratio ????????"?"???????? detail ?. |
?????? detail ?, ??????????, ???????????????! |
??Boris?????, ??????, 18g?espresso?"??", ????35cc????? |
Peter hing, ????????, ???????冲?ristretto, ???????? , ?冲espresso???60cc????? ?????????冲???? |
??, ?????Double espresso, ????????????(?25-30?), ???50-60cc("??"??14g??, ?18g??????64-77cc)?????, ???????(?espresso?????Americano)
Ristretto??????, ???"AL Rule", ??copy/paste??:
It seems that everyone's close, but pretty much all around it. As I was
trained, the perfect espresso is 30ml in 30sec. That's assuming that all other
factors are in line. For longer extractions, the contact time of water to
coffee would have to be lessened so that undesirable elements associated with
overextraction wouldn't be present in the cup. With shorter extractions, the
water to coffee contact time would have to be increased to ensure that
underextraction doesn't occur. This is accomplished by grind adjustment. A good
rule of thumb I have developed is this: For every 5ml of espresso above 30ml,
subtract 1 sec of extract time. By this formula 11/2oz (45ml) would require
27sec extraction, 2oz (60ml) would require 24sec, etc. The same holds true in
reverse. This will find the sweet spot in espresso regardless of volume in the
cup (within reasonable limits of .75oz to 2.5oz), as you are optimizing
extraction to the desirable elements, maintaining the balance between under-
and overextraction. For some reason, grinder adjustment and it's crucial impact
on espresso is the most difficult concept to explain and grasp in all the
trainings I do.
As to ristretto. This a different drink altogether. If your grinder is set for
regular espresso, and you choose to stop the pour at 25ml, this is simply an
underextracted espresso. You haven't hit the sweet spot yet.
The " restricted" part referred to as ristretto is not so much related to
volume as it is to water flow through the coffee puck. The ristretto that has
been used for cuppings is a 25ml cup in 30-35sec. This extraction intensifies
the organoleptic perceptions of the eyes, nose, taste buds and upper pallate to
better isolate the positive attributes of a given blend. Where the positives
are accentuated, the negatives are exacerbated as well. The extractions are
characterized by a very thin mouse's tail with rich, dark brown crema. Most
people don't drink this as their everyday drink, but it is helpful in
developing blends. If you customarily drink 25ml (or 50ml doubles), your
grinder should be adjusted accordingly. Damn, I did it again....al
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