content |
'<img alt="" src="/uploads/allimg/180527/3-1P52G43512547.jpg" style="width: 800px; height: 800px;" /><br />
<h2 style="padding: 0px 0px 0px 28px; margin: 0px 0px 0.8em; outline: 0px; zoom: 1; font-size: 19px; font-weight: normal; caret-color: rgb(51, 51, 51); color: rgb(51, 51, 51); box-sizing: border-box; border-width: 0px 0px 2px; border-bottom-style: solid; border-bottom-color: rgb(80, 193, 233); font-variant-numeric: inherit; font-stretch: inherit; line-height: 30px; font-family: "ヒラギノ角ゴ Pro W3", "Hiragino Kaku Gothic Pro", メイリオ, Meiryo, "MS Pゴシック", sans-serif; vertical-align: baseline; position: relative; width: auto;">
<span style="padding: 0px; margin: 0px; outline: 0px; zoom: 1; font-size: 16px;"><font style="padding: 0px; margin: 0px; outline: 0px; zoom: 1; box-sizing: border-box; vertical-align: inherit;">專業咖啡知識交流 更多咖啡豆資訊 請關注咖啡工房(微信公衆號cafe_style )</font></span></h2>
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生<a href="https://www.gafei.com/kafeidou/20180330116579.html">咖啡豆怎麼喫</a></div>
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之前五月時跟同學買了一公斤的曼特寧咖啡生豆, 將一公斤分了五包,</div>
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想說可以讓自己再次體驗炒咖啡的樂趣, 上次的自炒咖啡算是個起頭,</div>
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這次呢, 就要好好享受一下喔!呵呵!!</div>
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第一次6/21 , 這次是第一次用買來的生豆來炒,</div>
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和新鮮自曬的多少感覺有些差異!所以感到有些怕怕!</div>
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而老公好像在看好戲的感覺!</div>
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感覺買的生豆好像也跟我採的差不多!但是大小比較平均!</div>
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可是炒起來好像跟之前不太一樣的感覺!</div>
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上次是老公炒的……</div>
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這次好像還可以, 但技巧可能還要多磨練!</div>
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因爲是曼特寧的,應該要到二爆初下豆, 但我感到二爆和一爆時間好像差不多呢!</div>
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所以啊!就是要經驗!</div>
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第二次, 7/8 用了不同的炒具, 用金屬濾網加錫箔紙,</div>
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錫箔紙還打了洞!但又是完全不同的經驗。</div>
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距離火源和火的大小都會影響炒豆的效果!火似乎大了些!</div>
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這次好像焦了些!嗨——而且下豆後, 要迅速降溫也是很重要的啦!</div>
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不然, 可能會再繼續焦…</div>
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第三次7/18,這次我將生豆炒到有點黃就將一部份留下來,</div>
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留下次再炒。</div>
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因爲上次錫箔紙有點破, 就再加個網子在上面, 以免豆子跑出來!</div>
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用錫箔紙是讓溫度可以比較保留, 也比較平均。聚熱。</div>
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可是好像也滿焦的呢!</div>
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不過喝是可以喝啦!</div>
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</div>
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10/6第四次, 將上次炒過留下來的豆子再次炒熟。</div>
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1。用中小火來炒,</div>
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2。旁邊有放一個定時器, 看一下炒的時間。</div>
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3。一爆時有些煙, 開吸油煙風機, 因爲煙也會影響豆子的風味。</div>
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時間約7分多鐘。</div>
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4。煙沒後就關吸油煙機, 繼續炒, 等二爆。</div>
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5。沒多久就二爆了, 再十秒下豆。 這時間只有九分多鐘。</div>
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6。迅速降溫, 可放在電風扇前吹涼。</div>
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這次似乎比較完美。還油亮油亮的。</div>
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因爲我家都愛喝曼特寧, 二爆初下豆是曼特寧的下豆時機。</div>
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但好像比較難呢!不過這次感覺到比較可以掌握到各個須注意的重點。</div>
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泡給老公評鑑一下, 他也說可以!比之前的好喝!</div>
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所以這次算比較接近完美喔!</div>
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說起來自己炒咖啡豆, 品質就要自己控制,</div>
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但是自己炒豆不一定每次的下豆時機都一樣,</div>
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只有自己喝了才瞭解各中妙處啦!</div>
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夏天要炒豆似乎比較不適合, 因爲如果有開電風扇,</div>
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風扇的風會影響炒咖啡的火,但不開電風扇又太熱。</div>
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又不好一直開抽風機, 會聽不清有沒咖啡爆的聲音。</div>
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所以天涼了再炒咖啡豆,纔是比較合適的啦!個人覺得!</div>
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要保存炒好的豆子, 放涼後放進之前買來的袋子裏。夾鏈袋比較好用。</div>
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有沒專業的感覺! 哈哈!</div>
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</div>
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打了一杯量的咖啡粉末。用越南咖啡器具來泡一下咖啡。</div>
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</div>
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哇!好多泡泡啊!成功喔!</div>
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</div>
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再衝一次…也是很多泡耶!</div>
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</div>
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不加奶來喝一下, 真是奇妙喔!</div>
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</div>
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自己炒咖啡, 充滿許多變量, 但是多磨練是可以技巧精進!</div>
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</div>
<div style="padding: 0px; margin: 0px; outline: 0px; zoom: 1;">
<span style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; background-color: transparent;">喜歡給自己一些考驗嗎?</span></div>
</div>
</li>
</ul>
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</h2>
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