Taiwan has such a booming third wave coffee culture. Thank you for the videos! I really appreciate it and its way more informative and educational than the English counterparts. One of the times where I'm grateful for being bilingual.
#哈囉老闆 Okay, I can write in Chinese, but I'm much more fluent in English. I'll attempt a translation later. When I make pour-overs, I usually pour water over the entire surface of the beans. In Taiwan and Japan, I see baristas pour water in a small circle in the center and create a beautiful mushroom shape with the coffee. I tried doing this at home but I ended up over-extracting my coffee. How does this pouring technique work and how does this differ in taste from pouring water over the whole surface of the beans? Thanks! 試試看翻譯:我做手冲的時候,水都習慣倒在咖啡粉的整個面積。不過,我在台灣跟日本看到很多咖啡師會吧水倒在中間一個小圈圈,然後會有很漂亮的蘑菇形狀出現。我自己試試看這樣跑的時候,咖啡就過度萃取了。我很好奇,這種水柱法的目的是什麽?跟把水倒在全面會有什麽不一樣?味道會有什麽不一樣的表現?謝謝您!
@digiscott21814 жыл бұрын
kzbin.info/www/bejne/d3qXqqGOr9CGh9E
@Alberto-uw1gw4 жыл бұрын
Hi Albert can you please translate what did he said on this video. Im really interested about this Apollo grinder