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[alexthefool]

好多時都話 french press 要用粗 D 既粒粒，但其實要幾粗呢？駛唔駛好似一般 freeze dried 粉咁粗？

[isaac1213]

你好！
好耐冇用左法壓，但我記得以前磨到大約粗鹽咁上下，浸大約4分鐘。
BTW，咩叫 freeze dried 粉？
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我的咖啡日誌︰http://isaacwmt.wordpress.com/
Gaggia Classic + Eureka Mignon + 小飛馬 + OE LIDO#629 + OE LIDO 2 (1st Batch) + KONO SK-3A + KALITA 600

[alexthefool]

freeze dried 即係果 D 所謂「金裝」既即溶咖啡.....

粗鹽咁....都唔係好大粒咋喎......

咁搞唔搞佢有無分別？我試過搖佢諗住會勻稱 D，點知效果好似麻麻地.....

[isaac1213]

[tonylamkw]

[alexthefool]

我以為會 mix 得好 D，又可以早 D 上蓋（唔壓住）減少失溫.....

[isaac1213]

[tonylamkw]

If stir too much or shake it. The smell will lose and easy over extract Softly stir at begin is enough and let the coffee sink to bottom.

[isaac1213]

你好！
其實我未試過搖呢個方法，但呢個post最吸引我係呢句
"因為在沖泡過程中，你能直觀地看到充分萃取的標誌，即隨著咖啡粉的沉落，表面泡沫開始消失的時候。咖啡粉發出的信號是最精確的，比人的經驗更加可靠。一定程度上，這種方法對粉的粗細、水溫高低的要求也並不嚴格，因為咖啡粉的沉下自然會告訴我們停止萃取的最佳時機。我今天自己嘗試了一次，確實是很棒的方法。"

唔知係唔係真係可以避免過度萃取
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我的咖啡日誌︰http://isaacwmt.wordpress.com/
Gaggia Classic + Eureka Mignon + 小飛馬 + OE LIDO#629 + OE LIDO 2 (1st Batch) + KONO SK-3A + KALITA 600

[tonylamkw]

"，《咖啡盛典》中也有该方法的介绍，往壶中加入适当的粉和水后，晃动壶，让粉与水充分接触。"

I think maybe mis-understand the meaning of "晃动壶", 晃动壶 is not heavy shake the pot. It only let the powder wet. Like the method to use Syphon.

[isaac1213]

[alexthefool]

其實我都係初玩，咩都唔識，純粹諗要 Mix 得好就搖好過攪.....咁咋......純粹自己諗無睇過咩分享。所以都唔知得唔得......

[isaac1213]

哈！alex兄好厲害！初玩已領略到法壓嘅沖法！
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我的咖啡日誌︰http://isaacwmt.wordpress.com/
Gaggia Classic + Eureka Mignon + 小飛馬 + OE LIDO#629 + OE LIDO 2 (1st Batch) + KONO SK-3A + KALITA 600

[tonylamkw]

http://freshcoffeentea.no-ip.info/brew/

[alexthefool]