Re: [問題] 初次拉花者幾問
最近的議題是espresso,相對的最近的練習就比較沒啥可看性
因為連同粉量、粗細、壓法、煮法、...等在內
espresso狀態一直在變
然後同一台機器煮完espresso打奶泡,所以奶泡狀態也就跟著一直在變
既然基底跟奶泡狀態都變來變去了...要說最近的練習效果,根本只能ㄏㄏ
最近的體會
(是有關espresso的體會,但這方面我完全是新手,有誤希望板友前輩們指正)
(另外先說前提,我的需求是拉花,所以重點在crema要多,接下來才是好不好喝)
咖啡粉粉量越多、越細、壓的越重,就增加越多咖啡液流出的阻力,讓咖啡液流出的慢
幫浦機的氣壓越高,就增加越多咖啡液流出的推力,讓咖啡液流出的快
最理想的做法當然是粉超多、超細、壓超重,然後氣壓超高
但是氣壓有推薦的9大氣壓限制在 (蒸汽機更不用說,可能連2大氣壓都達不到)
阻力如果過高、需要太長時間流滿30cc,就會變過度萃取
所以espresso的重點在調整阻力的幾項參數,讓咖啡液流出的速度在差不多25~35秒內流
出30cc (從第一滴咖啡液出來開始算25~35秒)
目前的體會是粉量 > 粗細 > 壓法
粉量影響crema最多,再來是粗細,最後才是壓法
所以先把粉量加到雙份濾杯滿杯的量
再調整粗細到能維持30s 30cc的最細的程度
至於壓法,就用填壓器本身的重量去壓就好了,不用再額外出力
目前是以此要領
la pavoni A款(15g粉量)的話用小飛馬600N刻度2.25
la pavoni B款(12g粉量)的話用小飛馬600N刻度1.75
但畢竟TSK-183陽春到不能再陽春
用有cc刻度的shot杯裝,剛出爐crema可以蓋住shot杯整個杯面
但奶泡打還沒一半時crema就只剩杯面的一半了...
446: http://imgur.com/nDhVIq2
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有任何指導或建議希望板友前輩們不吝指教
感謝
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