1’30”
我們在店裡沖煮的一種節奏
A brewing rhythm we keep in the shop.
我們習慣用研磨稍粗的粉
較高溫的熱水與較短的粉水比
穩定的注水節奏表現咖啡的風味質地
We tend to use a slightly coarser grind,
hotter water and a shorter ratio,
letting a steady pour bring out the texture of the flavor.
搭配 SOLO DRIPPER 的平底濾杯與蛋糕型濾紙
因為這個組合的流速直覺，而且穩定
With a SOLO DRIPPER and cake-style filter
— intuitive flow, consistent results.
| Recipe |
- Coffee 15g
- Water 230ml
- Temp 92°C
| Steps |
-
01
15g 的咖啡粉，悶蒸 30g 的水
停留 30 秒Bloom 15g of coffee with 30g of water
and let it rest for 30 seconds. -
02
分三段繞圈注水:120g — 180g — 230g
Pour in three circular stages: 120g — 180g — 230g.
-
03
沖煮時間落在 1 分 30 秒，移開濾杯
會得到約 170g 的咖啡液體。The brew lands at 1 minute 30 seconds
lift the dripper away,
and you will have about 170g of coffee.
