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'2016-12-24 17:18:45'

'2016-12-24 17:18:40'

'90087'

''

''

''

''

'咖啡拉花壓紋晃動手法-咖啡布粉正確手法視頻教程'

''

''

''

''

''

''

''

NULL

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<br />
<div>
	　　水將都從這些小坑流出，毫無疑問這個地方成了水快速流走的路線，使這一地區發生萃取不均勻的現象，當然咖啡香味無從談起了。</div>
<div>
	　　現在來說說壓得過緊時候，對Espresso萃取的影響，如果咖啡粉壓的很緊，把它壓的死死地，在9個壓力的大氣壓下，都無法讓水穿透的咖啡粉餅，我不敢想象這杯濃縮一點一點滴完30毫升後的味道以及所花費的時間，這樣一杯濃縮咖啡相信也是非常失敗的一杯。</div>
<div>
	　　給朋友們說一下正確的咖啡粉填壓是怎麼做的。在壓粉過程中，在均勻的將咖啡粉布好之後，隨即進行壓的動作，一般都有一個用輕度力量找平的動作，在這個動作之後纔是真正用力壓的動作，結束輕度壓的同時有些人會有一個磕碰一下手柄，讓附着在粉碗壁上的粉掉落到粉碗中，然後把柄錘水平放在粉碗中順時針旋轉3圈，然後在逆時針旋轉1圈，提起柄錘，這樣我們的咖啡粉就壓好了。</div>
<div>
	　　上面提到旋轉壓粉是使咖啡餅表面光滑，初學者往往會掌握不了力度而是咖啡餅壓力不均勻，所以我們可以儘量減小一下壓力，當你對壓力度有了很好的掌握之後再試着採用這種方式。</div>
<div>
	　　【填壓】分爲輕壓和重壓。其主要目的是爲了使粉餅均勻受力後得到完整!</div>
<div>
	　　①、輕壓即使用餅錘自身的重量進行;</div>
<div>
	　　②、重壓即使用人爲外力進行。</div>
<div>
	　　因爲過多人爲力量的因素，導致填壓是在整個ESPRESSO萃取環節中最大的變因之一，所以有經驗的咖啡師爲了確保出品一致性選擇輕壓的方式。<br />
	<img alt="" src="/uploads/allimg/161224/8-1612241GSB27.jpg" style="width: 329px; height: 220px;" /></div>
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