小隻馬ek開箱

bakafish wrote:
這10g粉手沖的結果，TDS達1.69，萃取率24.3%，又破紀錄了
喝起來倒是沒有感覺澀
...(恕刪)

bakafish wrote:
...The EK sacrifices body for clarity and sweetness....(恕刪)

bakafish wrote:
...EKspresso另一個特性是甜感高....(恕刪)

weird@ wrote:
...是否其它磨豆機這樣做也可接近所謂的EKspresso?...(恕刪)

bakafish wrote:
...拆機清理後以刻度9試磨20.2g豆子，出粉20g
以300微米標準篩篩出3g細粉，比起同門師兄弟Guatemala的2g要多....(恕刪)

bakafish wrote:
...比例換算等於20g能篩出4g，比原先粗兩檔的細粉量足足多出一倍...這個細度又比上次用EK43刻度9更細...(恕刪)

chan.chenhao wrote:
另, 還有個想法, 萃取率中, 有多少是細粉直接造成的?
以IMS/VST的濾杯來看, 其孔洞約在90um(左右), 則有多少細粉是直接隨著咖啡液流出??...(恕刪)

bakafish wrote:
沒什麼特別的手法，就是四六沖的變形而已
粉水比改成1:16.67...(恕刪)

bakafish wrote:
Socratic Coffee做過實驗，不過我懶的看...(恕刪)

chan.chenhao wrote:
剛剛也有想到這邊有資料, 不過這應是手沖的實驗...(恕刪)

bakafish wrote:
我覺得有趣的是，這...(恕刪)

chan.chenhao wrote:
若是相同主粒徑目標(eg:400um), 哪一台的細粉會較多呢??...(恕刪)