liujimmy wrote:
本來只用17~18克(恕刪)
因為粉量多
阻力相對比較大一點，就不用磨很細
粉量少阻力相對較少，就需要用更細的咖啡粉
這樣壓粉後細粉彼此間距會更小，才能緊密形成阻力
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方臉阿華 wrote:
----------(恕刪)
粉餅厚度的觀點，最少的粉量，在通道構成明顯困擾之前。
What Effect Does Bed-Depth Have When Increasing Your Dose to Make More Espresso?
So What’s the ‘Ideal’ Dose for Best Flavour?
Assuming that you aren’t restricted by the size of drink you need to make, then adjusting the dose can be a useful tool to tweak the flavour of your shots. Bringing these factors together, we can see that while reducing the dose allows you to grind finer, and makes the extraction more even vertically, it increases the risk of channelling.
So the ideal dose is essentially the lowest you can use before channelling becomes an issue. Where that point lies depends on many things such as your grinder, your technique, and the brew pressure. And since even channels too small to be seen will have a big effect on flavour, the only way to determine the ideal dose is by trial and error, and lots of tasting.
我實做過，我驗證了。
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