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'<div class="qhs_yss" style="background: rgb(245, 245, 245); margin: 0px auto; padding: 10px 14px; width: 89%; line-height: 20px; text-indent: 24px;">
如果手衝最開始的步驟少了悶蒸,大量的熱水將依循局部而少數的水道通過粉層,這樣一來滴濾時間將拉長,可能導致過度萃取的結果。</div>
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<p>
手工沖泡咖啡制方法簡介:</p>
<p align="center">
<img align="center" id="35735389" src="/uploads/allimg/170425/3-1F425103242504.png" style="border: 0px solid rgb(0, 0, 0); width: 400px; height: 243px;" /></p>
<p>
1、 將濾紙摺疊置入沖泡上座中;</p>
<p>
2、使用手衝壺中的熱水以順時針畫圈澆注濾紙,目的有三:</p>
<p>
A、讓濾紙與濾杯更緊密粘合,貼在一起,防止產生通道效應。</p>
<p>
B、去除濾紙味。</p>
<p>
C、熱水會流入下壺,起到溫熱下壺的作用,讓咖啡更美味。</p>
<p>
3、稱量20g的咖啡粉,倒入研磨機中中度研磨,研磨完的顆粒比食鹽稍粗。</p>
<p>
4、將咖啡下壺中的水掉倒,並將咖啡粉倒入濾紙中間,水平晃動濾杯,讓濾紙中的咖啡粉能夠鋪平。</p>
<p>
5、將鋪平粉的上座放回咖啡壺上,然後使用手衝壺中的熱水以濾杯中間爲圓心順時針一圈一圈畫圓。在沖泡時開始計時,15秒將咖啡沖泡至40g,然後停止注水,悶蒸至30秒時,第二次注水。</p>
<p>
6、第二次注水時與前面一樣,以濾杯中間爲圓心順時針一圈一圈畫圓,水流不要衝到咖啡粉與濾紙相連的地方,以免產生通道效應,咖啡粉衝到最外圈留出一圈即可。然後再一圈一圈往中間沖泡。</p>
<p>
7、2分-2分30秒之內,要將咖啡衝至320g,手工沖泡咖啡完成。</p>
<p>
以上就是手工沖泡咖啡製作的全部流程,看起來其實還是蠻容易的。</p>
<p align="center">
<img align="center" id="35735397" src="http://i4.cqnews.net/life/attachement/png/site82/20170424/bc85567bce431a6839b05d.png" style="border: 0px solid rgb(0, 0, 0); width: 400px; height: 234px;" /></p>
<p>
手衝的關鍵:悶蒸</p>
<p>
如果手衝最開始的步驟少了悶蒸,大量的熱水將依循局部而少數的水道通過粉層,這樣一來滴濾時間將拉長,可能導致過度萃取的結果,因爲萃取時間變長,溶解出的物質更多,味道可能較爲酸澀刺激,或是滿口雜味。然而,一旦能留意悶蒸的動作再開始正式注水,熱水便能通過上述由咖啡粉均勻組成的過濾層,進而達到均勻萃取的目的。</p>
<p>
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