作者查詢 / Telumendil
作者 Telumendil 在 PTT [ Coffee ] 看板的留言(推文), 共143則
限定看板:Coffee
看板排序:
全部KS93-3161975Bz417WuBai_and_CB242Coffee143iOS107guitar75watch47Japan_Travel38KSHS_Talk22Redology21car18movie12score11MAC10Sangokumusou10EuropeanCar9PCman9Wallpaper7Beauty6share5Tainan5WebRadio5HLHS_10thU4Japandrama4NDMC-guitar4ONE_PIECE4BBSmovie3Free_box3Golden-Award3Kao-KSHS3Kawashita3pal3RockMetal3SpongeBob3SYSOP3asciiart2BandPlayer2BIBI2Cheer2ckmc2coincidence2DaBones2EZsoft2FJU-Med932FJU-Trade2GunsNRoses2Headphone2Hong_Kong2HSNU_9482humanity2KS92-3192Kusan_89-3122PeopleSeries2stationery2Statistics2TY_Research2WuFu-3122Anchors1AntiVirus1Beatles1BERSERK1ck50th3181ck50th3231ck54th3021ck56th3221ck57th3081cksh77th171CMU_Guitar421CPU_CID7311CrazyArcade1creditcard1CSMU-Guitar1CSMU-NURSA1CSMU-OT941CSMU-ROCK1CYCU_EE_07A1Deserts1dsps-6yi1EAseries1EuropeTravel1Evangelion1FIR1FJU-ACC90a1FLAT_CLUB1forevertalk1GOODSTARS1HCHS603121HIS_SOCCER1HK-drama1ISUEE93A1J-PopStation1jazz1JOJO1KERORO1keyboard1KG93-3121KS91-3051KS91-3061KS91-3231KS92-3021KS92-3041KS92-3101KS93-3041KS93-3051KS93-3141KS93-3201KS94-3031KS94-3061KS94-3091KS94-3201KS95-3091KS95-3111KS95-3131KS95-3171LawBadminton1LightSense1MayDay1media-chaos1medstudent1MusicStation1NCCU04_JAPAN1NCCU_LING931NCCU_LSWLAW1NCHU_ILST1NDMC-D621NDMC-M1051NIUECE911NSYSU-CSE971NTNUMM1NTOU-EBFS921NTU-K61NTU-K81NTU-OMIH951NTUBSE-B-931NTUE-EPC-981NTUE_Nse971NTUphy941NTURockClub1phys931PT-941RSSH94_3011SCU_CIS-92A1SCU_Law101B1SCU_Talk1secretheart1SOFTSTAR1Tai-travel1TANAKA1Thailand1THU_BA20001TigerBlue1TKU-ee-91a1TKU_IHM1TTU-I90B1TW-language1TWproducts1WSS1<< 收起看板(157)
11F推: 我的做法固定丟18g進去,再啟動機器,不放壓粉錘,新鮮05/07 07:02
12F→: 的豆子每把都差不多,放越久的豆子流速越飄05/07 07:02
47F推: 巴黎人的味覺都專注在甜點上面了,點咖啡是為了聊天X06/06 18:17
48F→: D06/06 18:17
24F推: 推分享!買了mini後有考慮換gs3嗎?05/25 07:40
2F推: 夢幻啊~最想升級的就是Slayer! 很棒的分享文05/16 23:30
4F→: 感謝提醒,小蘇打粉真的好用05/16 17:44
5F→: 但我沒使用過氯酸鈉的經驗,改天來試試05/16 17:45
4F→: 義大利3大製杯廠d’ancap, ipa,05/15 00:32
5F→: ACF的咖啡杯我都有搜集, 照片中i05/15 00:32
6F→: lly藝術杯是ipa製,花神與金杯女王05/15 00:32
7F→: 咖啡杯是d’ancap製05/15 00:32
18F→: 是指E61放水後溫度會差一兩度嗎,但很快就會升溫回去05/15 13:43
19F→: 吧,跟4、5萬的比我覺得很好了XD05/15 13:43
20F→: 有空再貼一篇義大利咖啡杯的05/15 13:45
32F→: https://youtu.be/fh-VUwnMd_g 調整壓力請參考原廠教05/16 08:31
33F→: 學影片,能不能調最大出水量這要請專家回答05/16 08:31
1F推: 先檢查粉磨得夠不夠細,再檢查佈粉、填壓手法是否會05/13 10:22
2F→: 產生通道效應及邊穿效應05/13 10:22
3F→: https://youtu.be/xft-BBx7Bng 我覺得這影片講得還不05/13 10:24
4F→: 錯,可以參考05/13 10:24
5F→: crema要多、要黏豆子就要夠新鮮,如果咖啡豆已經接觸05/13 10:27
6F→: 空氣一陣子,就要比剛開封時再磨細一點05/13 10:27
22F推: 令人羨慕的吧台 推05/09 00:45
23F→: 同樣Bianca用戶推05/09 00:45
31F推: 給樓上,預算有限的話先升級磨豆機,niche是家用好選擇05/10 22:59
32F推: 好的磨豆機配上新鮮的咖啡豆,加上訓練過的佈粉及填壓05/10 23:04
33F→: 手法,震動幫浦一樣可以煮出好喝的咖啡05/10 23:04
34F→: 當然大鍋爐溫度穩定+迴旋幫浦壓力穩定,就有助於連續05/10 23:07
35F→: 出杯,能直上當然是最好05/10 23:07
14F推: 推05/09 00:37
27F推: 推05/09 00:37
62F推: 義大利廠豆要新鮮的我推金杯女王,空運來台,收到時04/29 21:59
63F→: 大概烘完一個月,crema還滿多的04/29 21:59