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'製作好喝咖啡的祕笈 好喝的冰滴咖啡 好喝的冰釀咖啡' |
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'萃取祕訣 1 咖啡粉與冰水的比例約爲1:12~20,可隨個人喜好而定。 2爲使咖啡粉增加與水接觸面積,故咖啡粉研磨程度約在虹吸式與濾壓式間爲佳。 3 因萃取時間長,故適合使用深焙咖啡豆、高級純咖啡或冰滴專用咖啡豆。 4冰滴式咖啡先濃後淡,故需等待冰水全部' |
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'2016-04-25 18:10:04' |
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'<div class="para-title level-3" style="clear: both; zoom: 1; margin: 20px 0px 12px; line-height: 20px; font-size: 18px; font-family: \'Microsoft YaHei\', SimHei, Verdana; color: rgb(51, 51, 51);">
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萃取祕訣</h3>
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1 咖啡粉與冰水的比例約爲1:12~20,可隨個人喜好而定。</div>
<div class="para" label-module="para" style="font-size: 14px; word-wrap: break-word; color: rgb(51, 51, 51); margin-bottom: 15px; text-indent: 2em; line-height: 24px; zoom: 1; font-family: arial, 宋體, sans-serif;">
2爲使咖啡粉增加與水接觸面積,故咖啡粉研磨程度約在虹吸式與濾壓式間爲佳。</div>
<div class="para" label-module="para" style="font-size: 14px; word-wrap: break-word; color: rgb(51, 51, 51); margin-bottom: 15px; text-indent: 2em; line-height: 24px; zoom: 1; font-family: arial, 宋體, sans-serif;">
3 因萃取時間長,故適合使用深焙咖啡豆、高級純咖啡或冰滴專用咖啡豆。</div>
<div class="para" label-module="para" style="font-size: 14px; word-wrap: break-word; color: rgb(51, 51, 51); margin-bottom: 15px; text-indent: 2em; line-height: 24px; zoom: 1; font-family: arial, 宋體, sans-serif;">
4冰滴式咖啡先濃後淡,故需等待冰水全部滴完後才能飲用最佳風味。</div>
<div class="para" label-module="para" style="font-size: 14px; word-wrap: break-word; color: rgb(51, 51, 51); margin-bottom: 15px; text-indent: 2em; line-height: 24px; zoom: 1; font-family: arial, 宋體, sans-serif;">
5水滴式咖啡的一個成敗關鍵則是滴濾速度,以10秒七滴左右的慢速滴濾爲佳。水與咖啡粉有較長的時間融合,咖啡口感較飽和;若滴濾時間太快,味道太淡,同時會產生積水外溢,反之,太慢會使得咖啡發酵,產生酸味及酒味。</div>
<div>
</div>
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