Tags » Tasting

尋回真味的沖煮

如果果酸咖啡出於淺至中烘焙是活潑跳脫又多變的爵士樂,那麼深焙咖啡實是一古典樂章,始終如一的回甘與甜味,放涼了味道一直都在。 中途分段萃取 面前呈現的是兩杯不同質地的咖啡,一杯包前段悶蒸和後段濾泡的咖啡,另一杯包含咖啡最精緻的部分。 悶蒸,是為了打開咖啡粉的缺口,然後用另一下壺,盛載下一段最美麗的味道。此沖煮過程需要收放自如,把中間最極緻的咖啡精華悉數萃取,全程要懂得觀色於微,在啡色轉淡之前,便要當機立斷,再換上前段的咖啡液,完成兩杯蘊藏不同層次的咖啡。

先喝包含頭尾段的大杯(100ml),然後喝中段萃取的精華,再喝一次頭尾段,就會實在的感受到極緻的咖啡味! 當天米珈琲特意安排一整天如此一致的沖煮,是對咖啡極緻的追求,深煎手沖咖啡即使放一,兩小時,味道悠揚仍然 ,與淺煎豆沖出來的多變風味大有不同!

當天嚐過的五種咖啡豆:

淺煎耶加雪夫: 酒香發酵味 果酸流麗 感覺險峻有如走鋼線 放涼成為明亮的提子果酸

深煎坦桑尼亞: 香甜突出 順滑怡人

極深煎煎蒲隆地: 風味平衡 啡身厚潤 烈酒般的喉感

極深煎曼特寧: 麥甜尖銳 口感輕滑

深煎巴西山度士: 甘甜平衡 圓滑口感

Tasting

Huberto's Ice Cream Tasting

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Toronto

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