【韓國超人氣】400次咖啡☕️用濃縮咖啡得唔得？[Eng Sub]

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#400 #咖啡 #韓國 #食譜 #煮食 #旅遊 #台灣 #日本

[@dim_cook_guide]

有人用Espresso成功 Espresso 一杯 糖 30克 可能我水太多

[@blancespresso]

可能同roasting 有關，roasting 越深時比較細嘅碳水化合物會減少，有d 又會變左其他野。咁唔同roasting 嘅豆沖出黎嘅espresso 可能因為咁而出左唔出成果

[@winglungandrewchim546]

D牌 咖啡機係fb有教學

[@amychung9946]

一杯係幾多ml呀?

[@irene859]

用milo做可以吗

[@ckt.kunugi]

我頭先試左espresso , 無問題

[@ccathrynnn.2002]

馬田終於走在了時代的尖端😂😂 馬田的臂力很好哦🤔🤔

[@jonlo1342]

C Cathrynnn. 展示臂力根本係呢條片嘅主旨🤣

[@siungoi715]

😂

[@LingPTO]

你地而家先知? 每次用手動打蛋器都係SHOW肌時間... 😏

[@ms818]

我開始懷疑，係咪馬田想用呢招溝女? (台灣朋友: 就是把妹必殺技囉)

[@diulamor]

馬田右手訓練有素

[@ec7736]

wow，馬田由擁抱潮流末端，一跳跳到去潮流尖啄，潮男💪

[@blisscrazyfangirl]

真的！想当年...🌚

[@081390andy]

其實就澳門 路環漢記個手打咖啡 然後D葡國人當時係政府機關工作時已經好中意自己打黎飲 跟住韓國最近先興起 咁就炒熱左 但其實飲緊好耐

[@harryramsay457]

馬田，我本身完全唔識煮嘢食， 而家日日跟住你啲片喺屋企煮， 估唔到我有能力餵飽自己，多謝你!

[@diu8627]

報答返馬田ar

[@didilovelsn]

好勵志啊

[@lilytan114]

diu你 以身相許😂

[@diu8627]

@@lilytan114 ok wor😂

[@jasonlam7609]

1. 咖啡係有蛋白質，有油脂，做到emulsion 2. 即溶咖啡有stabilizer, emulsifying agent

[@SuperSkymarshal]

嚴重懷疑馬田會做呢集只係想曬佢強勁嘅臂彎🤣

[@belolali9913]

400次咖啡,諗起1)狂搖熊仔餅變巧克力球 及 2)把鋁箔紙敲成閃亮金屬球,都係睇落好神奇,但整黎唔知做咩的實驗😂 今次呢個至少有得飲☕

[@sakichan5749]

400次糖尿咖啡😅 睇完覺得，最重要唔係攪拌器， 係矽膠刮

[@lokyee3903]

Saki Chan 幾時都係最佳矽膠刮推廣員😆

[@jasperlnt]

無錯

[@user-xr1uv2xk2x]

矽膠刮敏感 😂😂

[@vlee37]

期待新書! 🙋🏻‍♀️

[@ppqtoni987]

終於有書 等咗好耐，NICE！

[@Luna33YT]

😍♥ 誘人的飲料，誘人的廚師~

[@emilysiu54]

馬田攪到成手都係 越攪越少😂😂

[@karkarkar7452]

好有冒險精神👍🏻👍🏻

[@drawcat900831]

馬田實在太幽默了hhhhhhh 家裡沒有即溶的都想買點來玩玩看了

[@kenliele]

來自澳門既"漢記手打咖啡", 加埋打奶泡, 變化CAFFE LATTE或CAPPUCCINO (視乎牛奶比例)

[@Mad-gb4pn]

聽日試吓先！

[@noahlee252]

Thanks for sharing。有学着做了一杯。味道很好。多谢。

[@Oookkkooo7777]

等到啦♥️

[@mypinklady]

超想試😁😁😁

[@ngayinchan4770]

這個我有做過!很好喝的!

[@SingLeungEricAbel]

片尾賣萌

[@renee.weiyijiang5917]

其实整得好靓👍🏻

[@QQ-ue6wm]

呢集正

[@ttual463]

晚上看了好想喝

[@user-tk6pj2kd7s]

又係屬於整一杯要洗厨房一輪系列。 個玻璃兜啱晒手勢比我媽車落我頭度。 不起都真心多謝馬田，比我知道用espresso 係唔work。

[@emilyhk6299]

記得CLS.支持馬田👍❤

[@carolchan4991]

其實好甜

[@Potato-jo5ml]

正想整呢個咖啡Martin 就po片😂♥️

[@hingkwok9094]

發哥最愛手打咖啡

[@florentinoson8430]

好似真係好好飲

[@jessicay6530]

我試過, ok 好飲

[@icepandora522]

Hello from the Netherlands! Loved this video as well and I've subscribed!

[@user-sr9iq8lg1d]

CLS🔥🔥，加油馬田

[@yurapark5390]

期待新書！！！

[@melodylau1601]

等左幾耐，終於出翻整野食！

[@charlottelam223]

今日試整左🤣我用左個Protein Shake Bottle， 咖啡粉- 糖- 水 「1比1比1」 瘋狂shake 左7分鐘左右成功！👍🏻好飲但shake 完手都shake😂😂😂

[@itzanson131]

好像很好喝啊啊！麻田，加油哦！

[@li-zr4nh]

馬田好勁啊👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻 我呢頭睇完人地d相 馬田連片都拍好放上youtube

[@runwong2906]

好鬼靚呀你杯野整得

[@Billy._.capybara]

雖然看起來很甜但喝起來真的苦爆了！

[@servonneku7592]

According to Wikipedia: The spray-dried instant coffee contains nearly no oil, just tiny particles (coffee solids), some molecules responsible for flavour and taste, and caffeine. When dissolved, spray-dried coffee forms a simpler and more stable colloid relative to traditionally brewed coffee. This enables creation of the characteristic thick frothy layer at the top of the coffee. This layer appears similar to crema, the foam found in espresso, but is much thicker and the composition is different. It can be characterised mainly as a three phase colloid where tiny bubbles are held together by the coffee solids. The absence of oil (or the significantly lower oil content compared to traditionally brewed coffee) makes the system more stable and the bubbles do not collapse with the same ease as in cream. Soon after the foam is created, a process of thickening takes place where water molecules are constantly pushed out of the frothy mixture. The water is pushed out due to drainage occurring due to pressure differentials along the foam septum. Higher viscosity will retard the phenomenon, and that is the reason that the addition of sugar will create a better foam. The phenomenon continues until bubbles come very close together and the foam almost solidifies. This process can take between 2 minutes to 10 minutes and depends strongly on the agitation process during mixing. As the bubbles come closer together they will slowly start to coalesce and create bigger bubbles. According to the Laplace pressure equation, variation in bubble size will result in faster collapsing of the bubbles since the bigger bubbles will consume the smaller ones. Hand-mixers create smaller and more uniformly sized bubbles. The smaller bubble size reduces the bubble pressure gradient and forms a much longer lasting foam.

[@chi-yuhu2649]

很棒的實驗精神，我也做了不少失敗的，像～抺茶、巧克力。。。哈哈哈！可見掌握食材原理很重要。

[@LifeForever1314]

看完都想做一杯來喝喝了😄

[@vlee37]

我都係飲呢隻咖啡粉，試下先😋

[@minami5083]

終於吾係潮流末端嘅馬田😂😂😂

[@xd336600]

跟上潮流~~

[@tuPenguin]

好喝ㄝ有股焦糖味~ 哈 跟著馬田影片打足足10分鐘!!! 糖沒有放足(怕太甜)，沒辦法跟馬田一樣那麼泡泡~ 不過有焦糖味出來0.0

[@patreenakam]

今日啱啱試做呢個。真係需要一個打蛋器！我開始做嘅時候都係用個細 size 嘅打蛋器。攰到死都未打得起！恭喜成功！

[@sputnikwood]

Thank you for being serious about using actual english subtitles in this video.

[@chanlala132]

嘩 今次居然緊貼潮流

[@ivybaseli0127]

睇到充滿實驗精神嘅馬田，正

[@annissa205]

毅力可嘉👏👏👏👍👍👍🥰

[@caitlinli2596]

周末要试下

[@chrispang3462]

最近一直看到的400次咖啡 打算明天做来试试看

[@JKV..0.0..]

Yasssss for the subtitles! I’m subscribed but sometimes the subtitles are.... just for fun 😂

[@sawong5135]

最開心是聽到馬田本書就出版😀

[@jonlo1342]

加返一scope vanilla雪糕float, 正!!

[@halcyon2001]

試過了真的很好喝，雖然賣相不好哈哈哈

[@lillianchan6159]

馬田加油💪

[@frankielam782]

加油💪

[@Amiami0503]

頭先先睇完你就出😂

[@hauyichannel7522]

好鍾意又成功又仆街嘅教學😆

[@heyhey6805]

終於唔係潮流末端😛

[@amychung9946]

得呀！做到呀，好飲呀~但手軟了，建議用機搞!

[@0shirley444]

Eng sub 咁正常真係唔多慣😂

[@strawberrycrackertaiwan]

煮食就會正經，我覺得呢個安排幾好，玩還玩，正經時正經，可能真係有外國人睇

[@serinachau2125]

依個咖啡，我幾年前係澳門飲過，真係好正

[@holunho0710]

有啲焦糖Feel 😍😍

[@chingwong150]

飛躍進步變身潮流教煮 😂

[@tamiting07]

好似好jeng咁喔😯🥰🤪

[@choonhartan1873]

👍🏻總於有新書啦⋯⋯

[@boredcooking6363]

強而有力的手瓜

[@bell_YT]

成個實驗好好睇 ^++++^

[@philipos888]

提一提返：instant coffee要用granuate粒狀先會成功，用粉狀係唔得嘅！

[@yukilen7305]

有这样的一个男人，每天喝咖啡都满满幸福

[@betsychiu1663]

可唔可以試下用朱古力粉 🙆🏻‍♀️

[@hmleung1871]

好多年前我跟個印度食譜整左杯類似嘅野🤔 （多謝媽媽嘅臂力，只此一次😂）

[@cwjameslo]

使用espresso但是加上電動攪拌機或打泡機,這樣成功率會提高嗎?,如果不放冰塊再杯子裡面的話,形狀是不是會比較不好看?? 會不容易浮在上面嗎?

[@poonhm9260]

驚人的臂力與速度

[@TK-so2zc]

期待新書！不如岀埋矽膠刮俾我地加錢買😂

[@joek1355]

終於有一次係喺呢度見到潮流尖端

[@kylai85]

未睇先like

[@yeeyaxuan]

Hi, 好想看你做mazesoba ~~

[@sylviachan8460]

哈哈哈哈，睇完，笑饱，唔想整啦😂

[@meowlee3862]

試左用赤藻糖黎整都ok，驚糖尿人士食開代糖嘅可以玩，都係用最基本雀巢個隻黑咖啡，跟返你第一次個份量，用蛋抽抽左十幾下已經ok😂

[@ou_lemon0912]

好美

[@user-qi1yl2iq7x]

想幫馬田賺翻豬嘴錢而睇曬廣告嘅人報到 ⬇️

[@ykk_241]

奶蓋💗✨

[@HinZro0131]

想問下整完係咪要即刻飲？ 有冇話打完可以keep幾耐？

[@tinalui8167]

馬田想用匙羹一次打咁大量，打到手殘都打唔好！我屋企細個一直都飲「手打咖啡」，用茶匙手打，但一次最好只打一杯的量（一匙普通純即溶咖啡粉、糖和水），直接在高身弧底的mug裏打至淺啡色，很考腕力。如果飲慣齋啡既話其實加滿熱水就好，沖出來杯咖啡會比直接即溶加水 要滑和香~ 😉（當然，不要拿來跟用豆現磨現煮的咖啡比，不是一回事）

[@arwai828]

琴日先整完😂😂😂😂

[@Ling_0024]

其实糖的部分呢可以以照你个人的喜好来放要成功就一定要用热水或者温水热水的份量跟咖啡的分量要一样 比如说你放一汤匙的咖啡粉就要放回 一汤匙的热水

[@karenwong3304]

馬田今舖好快wor

[@janet6652]

頭先得閒重溫咗你啲舊片 覺得你晌舊公司拍嘅片係開心啲 呀～同埋好後悔冇要一隻王昌🐯

[@yanlantan3690]

低糖版本 。 我今日剛剛試左下健康D（個人覺得） 我用Agave 糖漿代替普通砂糖（個人覺得味道比普通代糖粉好味）因為係糖漿所以水都小D 大概係 咖啡：水：糖漿 1: 0.5: 0.5（自己衡量憑感覺啦） 都可以手打 打得起身 打耐D咯 之後.. 無糖豆奶 代替普通牛奶（咩奶都可以 ）

[@user-ed4iq1wm9u]

其實最後撈埋咗陣味係咪同普通咖啡加牛奶加糖加冰一樣，口感有冇特別？

[@jenwongyk30]

This brand coffee powder nice😁👍

[@Takeagoodshit]

我諗可以試下落完冰跟住落左咖啡泡先 然後啲奶直線係中間倒入去 啲泡會自動升翻係面而且會補翻倒奶落去嗰窿 咁好似會易啲控制唔會太滿之餘又可以落足啲泡～

[@kawashima_yoshiko]

8:06 好可愛😂😂

[@siensien7381]

咁講如果用capsule 入面d咖啡粉係咪都work?