酸苦排解方法

酸同苦,兩個沖啡麻煩友,諷刺地,一杯啡,無咗佢地兩位,又一d都唔好飲。大部份人對咖啡嘅要求,係一杯入口複雜、濃郁回甘豐富嘅飲品。所以沖啡技術,就係攞一個平衡位。點攞? 最直接係操控三大參數:溫度、時間 同 粗幼度。
先重溫一個重要概念:沖啡,風味係先出酸,跟住甜,再到苦。
當酸時,有可能係因為萃取不足,因為唔夠甜同苦去平衡番杯啡。睇睇圖,加時間同磨幼,去增加萃取度好易明,點解要減溫呢? 最有趣嘅係,大家有可能聽過相反教學。當中科學太長唔講住,下次遇到酸豆時自己試,用92度同85度各出一杯,自己試個分別。
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