[問題] 極淺焙的烘焙?
最近試著烘看看淺焙的豆子
之前看過網路上有人烘那種"未爆彈"
因此也想要嘗試著烘看看
可是發現做法似乎蠻兩極的
有4分鐘下豆,也有悶蒸22分鐘的做法
我想請問的是在做這種烘焙時
如何判斷著豆子的生味已經完全去除了?
不知道各位有何看法?
--
※ 發信站: 批踢踢實業坊(ptt.cc), 來自: 1.162.53.117
※ 文章網址: http://www.ptt.cc/bbs/Coffee/M.1411998136.A.E73.html
→
09/29 22:00, , 1F
09/29 22:00, 1F
推
09/29 22:04, , 2F
09/29 22:04, 2F
→
09/29 22:17, , 3F
09/29 22:17, 3F
→
09/29 22:33, , 4F
09/29 22:33, 4F
→
09/29 22:33, , 5F
09/29 22:33, 5F
推
09/29 22:39, , 6F
09/29 22:39, 6F
→
09/29 22:49, , 7F
09/29 22:49, 7F
→
09/29 23:13, , 8F
09/29 23:13, 8F
推
09/30 00:32, , 9F
09/30 00:32, 9F
推
09/30 01:33, , 10F
09/30 01:33, 10F
推
09/30 01:42, , 11F
09/30 01:42, 11F
→
09/30 01:44, , 12F
09/30 01:44, 12F
推
09/30 14:02, , 13F
09/30 14:02, 13F
推
09/30 15:06, , 14F
09/30 15:06, 14F
→
10/01 00:08, , 15F
10/01 00:08, 15F
推
10/01 07:55, , 16F
10/01 07:55, 16F
噓
10/03 13:06, , 17F
10/03 13:06, 17F
→
10/03 13:06, , 18F
10/03 13:06, 18F
→
10/03 13:07, , 19F
10/03 13:07, 19F
→
10/03 13:07, , 20F
10/03 13:07, 20F
→
10/03 13:08, , 21F
10/03 13:08, 21F
→
10/03 13:09, , 22F
10/03 13:09, 22F
→
10/03 13:10, , 23F
10/03 13:10, 23F
→
10/03 13:11, , 24F
10/03 13:11, 24F
→
10/03 13:11, , 25F
10/03 13:11, 25F
→
10/03 13:12, , 26F
10/03 13:12, 26F
→
10/04 00:30, , 27F
10/04 00:30, 27F
→
10/04 00:31, , 28F
10/04 00:31, 28F
→
10/04 00:31, , 29F
10/04 00:31, 29F
討論串 (同標題文章)