coffee forum, 咖啡討論區, 咖啡購買區, fresh coffee beans and tea house

[Kenneth Leung]

1. 用bialetti venus 4人份量
2. 豆係用惠康個d捷榮豆
3. 用Haro slim手磨, 扭到最緊鬆開3格
4. 粉量如圖裝滿有16g, 沒有壓實
5. 下壺放滾水, 再放粉及上壺, 電磁爐開煮
6. 上壺開始出咖啡到無乜點出息火(唔使1分鐘), 息火後還有一點點咖啡流出
7. 煮後下壺還有水, 有一點咖啡粉

煮出黎好酸呢, 好澀, 無咩咖啡味啊
係咪磨得太細呢

第二幅圖個d淺咖色很快就沒有了, 怎能夠保持呢
先謝謝大家

[JayN]

The grind is too fine.
我用brikka沖會轉到10 - 12 格~

[daniel448]

一般來說...一出啡就可以息火
唔一定要用哂下壺D水
我初初玩摩卡壺時係煮到冇啡先息火=>燒焦的咖啡(苦到死)
之後就試一下一出啡就息火=>冇咁苦...有時會唔苦有小小甘味
所以摩卡壺唔係咁好去控制...岩岩自己用摩卡壺整左杯冰拿鐵飲
但係豆子都係好重要...不過我就冇咩呢方面既經驗(買粉煮啡

[sfxlo826]

WELCOME果D豆唔掂....強烈建議試下D新鮮烘焙豆

[Kenneth Leung]

[Kenneth Leung]

[daniel448]

[pierre]

Hello...I have got that experience as well. This is fairly simple to solve however you have to use some beans to test for the best result and for every single bean as well.

The sour taste is caused by under extraction, few reasons

1. Water temperature
Water rise before it reaches 92C, imagine you are just using 7X C water to brew the coffee what would happen. To fix it, turn the fire to mid-high or even lower to make sure water boil above 92C. (but don't burn the coffee by extending the brewing time)

2.Dosing
Don't change the finest of your grinder at very beginning, to make it easier...change other factors first. Try to put a bit more coffee powder in the basket...tap the basket few times to compact coffee powder. Form a little dome shape is fine, water pressure will help u do the tamp.

3. Grinder
This is the final factor that you would consider in your case, becuase changin the finest is not easy. Or...you might consider get a better grinder to make more consistent grounds.

I hope it helps. I also have a Brikka for like 2 years. Having fun with it and the can make good moka espresso if you know how to use it. ^^
Good luck!

[Kenneth Leung]

[pierre]

um...ah...I know how to solve this problem la...

Use boiled water instead of room temp. water.

As this can make sure water is over 92C and not heating coffee powder too long.

Use mid heat (adjust yrself if needed), let water in the bottom part slowly build up pressure and push water up.

Sometiimes you might find that water can't get through the coffee cake, so u hv to adjust the fire a bit higher to push water up.

Hope you enjoy this process, after you hv experimented the perfect balance. All the trial n errors are worth it. The experience is something that espresso machine cannot offer.^^

[Kenneth Leung]

其實我已經係用煲滾左既水放落下壺
我想問一下, 如果確定到下壺既水係9x度, 再放粉隔同上壺
咁谷水上去上壺既速度要快定慢呢

火力要較到猛一點, 讓水快快手咁衝過咖啡粉
還是
火力要小一點, 讓水慢慢的衝過咖啡粉

同一水量, 同一溫度, 同一粉量, 穿過咖啡粉的時間不同會對杯咖啡有咩影響呀
大大可以幫手答下嗎

[pierre]

同沖茶同一道理，時間愈長，咖啡因愈多，
而且苦味多一點，
至於苦同酸味既平衡，
你可以自己控制啦。

[pierre]

個人口味，無話標準既，
咸魚青菜各有所愛，
自家沖啡就是沖給自己飲，
信自己的味覺。

[Icarus]

首先你要分別到
「酸」係咩嘢酸味

一種係一般會飲咖啡嘅人, 都唔鍾意嘅酸味, 係似霉爛敗壞的酸味
啡豆差劣, 或者沖調失敗, 都會出現, 坊間好多地方都不難發現
亦都係另好多人以自己唔鍾意帶酸味咖啡的凶手

另一種係好啡之人, 追求的酸味 - 「果酸」
此酸帶甘甜, 乾淨清爽
個別的豆會比較明顯, 有時你想要都唔一定沖得出
_________________
嗜啡狂徒
大部分人（包括以前的我）都以為自己不喜歡咖啡帶酸味，其實大部分是因為喝過酸敗壞掉的咖啡所造成。
若因此而避喝果酸味的咖啡，真的非常可惜。

[Kenneth Leung]

我都唔知咩係果酸同霉酸, 咁咪無得玩....
um...