細粉的堆積與流速 Accumulation and Flow Rate of Fine Powder

手沖咖啡時,細粉堆積在出水孔、流速會變慢,試著把細粉一直沖上來、不要堆積在出水孔、似乎是手沖過程中的一環。但細粉如果不好、一開始把它們篩掉不就好了,但風味似乎就沒這麼飽滿並帶點厚實了。試著調整手沖位置、感受咖啡細粉的堆疊、與流速的關係,最重要是喝下後的感受。

Accumulation and flow rate of fine powder – When brewing pour-over coffee, fine powder accumulates in the outlet hole, and the flow rate will slow down. Try to use the water stream to pour the fine powder up all the way without accumulating in the outlet hole. It seems to be a part of the pour-over coffee brewing process. But if the fine powder is not good, would it be better to sieve them out at the beginning? However, the flavor seems to be not so full and a little thick without the fine powder. Try to adjust the position of the hand, feel the stack of coffee fine powder and the relationship with the flow rate, most importantly, the feeling after drinking coffee.

 


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