回复 雨中独舞 的帖子
试试这款凉都很好喝。
品名：哥斯达黎加之狼

产地：塔拉珠

庄园：狼庄园（Finca Los Lobos）

处理法：50%蜜处理

很有意思的一款豆子，干净、均衡，入口不浓郁，味道很结实，咖啡进入口腔有一丝的果酸马上变化成果糖的味道，之后都是果糖的甜味，回味也是甘甜的。

   

上班时间三分钟搞定一杯咖啡：冲煮方式 -- 浅烘焙

1、称出15克的咖啡豆。

2、用磨豆机把咖啡豆用中细刻度磨成粉。

3、将咖啡粉倒入滤纸，用91摄氏度的热水焖蒸20秒。

4、然后再注入180毫升的水。

5、五杯装。整个过程只需2分30秒至3分种。

雨中独舞  发表于 昨天 23:09

好，去找来试试，谢谢推荐。

我在这家买的，http://item.taobao.com/item.htm?id=20151972142

点评

ecm 发表于 昨天 10:19 删除

中细刻度磨出来的多大？砂糖大小吗？雨版这种方式是滤纸手冲吧
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是的，如白砂糖颗粒。正是滤纸手冲，刚开始尝试，发觉对豆的要求特别高，而且我会用热水把滤纸上的纸浆味去掉，这样咖啡本身的味道就更纯粹了，地域性较明显。换种说法就是如同女孩子的“裸妆”。

说到底咖啡的“好喝/难喝”纯属个人的喜好，如果选不对属于自己的咖啡口味，一切技术和流派都如浮云。

有没有人喜欢普洱呀 为什么别人送我的咖啡 都是磨好的 据说这样的不好 没办法保持新鲜 是不是呀

回复 明月照大江 的帖子
目前狂热的爱着普洱 嘿嘿

   

甲米兄：这是我在咖啡沙龙看到的50%蜜处理解释
A word about the part of the name that says 50% Honey.  Processing refers to the way the coffee beans are removed from the fruity, pulpy cherries they live in.  Coffee beans are seeds.  There are two main ways to get these seeds out.  One way is to run the cherries through a big machine which takes off the skin and all the pulpy mass surrounding the bean, and then drying the beans on a bed.  Coffees like this are usually called "Washed" and they usually taste very clean and refined.  On the other end of the spectrum are coffees that are Natural or Dry Processed, where the cherries are put on concrete beds to dry for several weeks, and then all that pulpy part is removed mechanically.  Coffees processed this way usually impart more exotic and bold flavors.  Both these processing methods can result in pretty rad coffee.

The Honey, or Pulped Natural process works like this: the cherries are wet processed, removing only the skin but leaving some of the pulpy, fruity part of the cherry intact.  The skinless cherries are then dried on beds much like Natural Processed coffees.  So when the coffee says 50% Honey that means that half of the pulpy fruity part was left intact before drying.  With me on this?

The result sort of hits in the middle of these extremes.  So, our little Finca Los Lobos is super refined, but retains lots of really cool fruit and floral aspects.  Awesome viscosity, orange blossom, cardamom... also way in the back, an interesting vegetal aspect that I'm always a sucker for in a coffee.

喝完哥斯达黎加之狼，今晚只能喝埃塞日晒吉玛咖啡豆口感和味道马上下一个等级

这次准备试萨尔瓦多 Miralvalle庄园 咖啡熟豆

我现在都在这家买豆，http://item.taobao.com/item.htm?id=20151972142，
目前在这家试了不少豆子，感觉最好的是肯尼亚AA园豆和哥斯达黎加之狼
这家的豆子手冲的温度控制在84-88度范围，超过90度感觉不理想。

咖啡粉磨到颗粒度多少好？