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'優點:咖啡的風味能保持較長時間。缺點:優點也是缺點,松屋法沖泡出來的咖啡,風味沒有很大的變化。 學院派衝煮法手衝咖啡最常用的衝煮方式就是學院派衝煮法。由於衝煮方法簡單,也是大多數咖啡愛好者的首選法之一。操作十分適合入門級選手,只需從咖啡粉中' |
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'<div>
優點:咖啡的風味能保持較長時間。缺點:優點也是缺點,松屋法沖泡出來的咖啡,風味沒有很大的變化。</div>
<div>
學院派衝煮法手衝咖啡最常用的衝煮方式就是學院派衝煮法。由於衝煮方法簡單,也是大多數咖啡愛好者的首選法之一。操作十分適合入門級選手,只需從咖啡粉中心往外注水悶蒸,等到粉層塌陷後,再次由裏到外均勻注水即可。</div>
<div>
但這種手法對執壺要求較高,手衝壺的水流必須細膩、垂直、穩定和均勻,反覆練習後才能衝煮出一杯好咖啡。</div>
<div>
優點:學院派衝煮方式非常穩定,適合大部分的濾杯和新手。缺點:優點同樣是缺點,由於衝煮方式穩定,無法形成風格與特色。</div>
<div>
攪拌法攪拌法的橫空出世,得益於2012年的WBC(世界咖啡師大賽),當年的冠軍咖啡師Matt Perger在使用了這個方法後,在歐美和澳洲火速流行了起來。</div>
<div>
攪拌法需要把咖啡粉磨得非常細,然後注入50g左右的水均勻攪拌, 30秒後再次注水,直到2分鐘時完成注水。而深度烘焙的豆子需悶蒸15秒後再次注水,1分鐘30秒時完成注水。</div>
<div>
優點:攪拌法能增強咖啡豆的口感,使得咖啡口感不會顯得太單薄。缺點:風味明顯的同時,回甘卻被弱化了很多。而且攪拌法對咖啡豆品質、研磨度、和充分攪拌要求都很高,掌握不當容易過度萃取,使得風味變差。</div>
<div>
火山衝火山衝手法最早來源於日本。其原理是,利用咖啡豆中含有的二氧化碳,經過熱水多次悶蒸,使得咖啡粉鼓得像火山噴發一樣。</div>
<div>
由於深烘豆含有更多二氧化碳,所以更適合這種衝煮方法。火山衝手法大多使用法蘭絨和V60,因爲中間的粉層較厚,所以正中間的位置用來注水。</div>
<div>
優點:咖啡口感香醇,回甘明顯。缺點:咖啡液不夠均勻,在沖泡後需充分搖勻才能形成完美的咖啡。<br />
<img alt="" src="/uploads/allimg/161221/8-161221102003337.jpg" style="width: 222px; height: 148px;" /></div>
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