chan.chenhao wrote:
是指濾杯底部有內縮,...(恕刪)
對，上寬下窄...
jones6449 wrote:
對，上寬下窄......(恕刪)
那...就只能找合適(自製?)的Tamper了...
we543543 wrote:
舊版也是上寬下窄...(恕刪)
舊兩個版本(?)的Flair濾杯是可壓到底的... : )
還不知道新舊版有這樣的差異.
(圖為移除底板的Flair 40mm濾杯+Tamper到底的狀況)
we543543 wrote:
一年前的版本...(恕刪)
40mm的易潔濾杯目前知道有三版, 第一版:底部為一平板, 第二版:底部為一凹型板, 第三版:底部凹型板+拉開凹型板孔洞與邊壁距離(較易形成老鼠尾巴的版本).
(在Pro版進行40mm濾杯考古 :p)
覺得Flair/Flair Pro設計的蠻漂亮的, 至少感覺的到設計者的用心 : )
we543543 wrote:
(恕刪)...精華從中段開始
精華是指...對Dalla Corte的討論嗎? XD
另, 記得整個討論串中有帶到一句, 若壓得快味道會比較清晰, 壓得柔和則會味道會融合,(剛翻了一下找不到) 或許這句話的方向對We大要清晰分辨豆商所提風味有所幫助??
jones6449 wrote:
改用原廠透明的粉杯壓只能碰到粉一點點，無法壓緊密。
那就再找再小一點的Tamper囉. : )
若J大富有實驗(?)精神, 在舊Flair上還有國外網友是直接將濾杯外圍擋掉以進行Single的萃取, 不過周圍的萃取可能會不均.
chan.chenhao wrote:
若壓得快味道會比較清晰, 壓得柔和則會味道會融合
指#44的... If you're looking for clarity, one of the better ways (in my personal experience and on my setup of course) is to allow faster flow with less preinfusion, and pull to a high brew ratio...嗎？
這段我存疑。經驗中有發生過這種事，但認為是剛好豆子很容易應付，簡單處理就可以。
dc碰風啥的我不介意，反正我不會買。結果是看完整串，matt perger那句...A lower bed depth makes it easier for channels to form (M Petracco, 2005). ..還是無解。
跑去amazon想買書，看了下方一個評論放棄了。
Best book currently available for the guy that wants to know more but its not for average browsing. Covers espresso coffee from origin to cup. Doesn't give a scientific answer for every question which says to me that there are still aspects that are "art" and not yet fully explained. The book I was looking for hasn't been written yet (to my knowledge). Maybe it never will be.
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