作者查詢 / Telumendil
作者 Telumendil 在 PTT [ Coffee ] 看板的留言(推文), 共143則
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89F推: 恭喜!! 朝聖推06/27 01:49
1F推: 搜尋"通道效應"(佈粉及填壓不均勻)06/16 00:20
2F→: 網路上都說可以買無底把手來觀察及糾正佈粉填壓技巧06/16 00:21
7F推: 樓上+1,Sette 270W美國賣499美金06/10 12:24
15F推: 試用過覺得同價位這台算很不錯,煮得出crema又可以拉05/24 00:37
16F→: 花,可上Amazon搜尋樓上那一個牌子,星等滿高的..05/24 00:37
17F推: 瑞技代理Jura,Jura現在和Capresso合併了,推測是因為這05/24 00:41
18F→: 樣,瑞技才可以出跟Capresso ec pro幾乎一模一樣的機器05/24 00:42
19F→: 個人覺得那個價錢附雙導+無底把手,入門還不錯~05/24 00:43
23F推: 希望樓上過陣子可以分享使用心得!05/24 22:38
13F推: 鍋爐裡水加半滿就好,蒸汽比較快乾05/14 16:25
14F→: 加水不要高過蒸汽棒與機身連接處,超過那高度的水05/14 16:28
15F→: 裡面水在滾的時候都會隨著蒸汽被推出來(濕蒸汽)05/14 16:29
16F推: 因為我沒改機,所以我會在準備其他東西是讓它一直噴氣05/14 16:31
17F→: 確認蒸汽完全乾掉之後再關掉,此時也差不多可以沖煮esp05/14 16:32
8F推: 這家清水寺本店的拿鐵還不錯05/14 02:28
17F推: 有很多barista的FB可以加,常有拉花影片可以看04/23 23:38
18F→: 看卡布快速出杯首推德國大叔Dritan,若要看細緻的拿鐵04/23 23:41
19F→: 拉花,可搜尋日本的職人,打奶泡的教學影片也很多04/23 23:43
20F→: 但我覺得現場學滿有價值的,第一是機器要好,第二看影04/23 23:44
21F→: 片比較難認識奶泡的"質地",另外看影片也很難知道什麼04/23 23:46
22F→: 是真正好的crema,上課應該可以省去不少摸索的時間04/23 23:47
25F推: 不過我也是自學派的,沒天份所以進步很慢XD04/23 23:53
5F推: 應該是粉太細了,若小飛馬配1.504/21 01:30
8F推: 豆子新鮮,避免過萃,應該就有crema04/19 11:55
5F推: 1.504/15 22:45