2013世界爱乐压大赛获奖者操作秘笈


2013WAC 1st-Jeff Verellen

Jeff Verellen’s winning recipe :

Jeff Verellen的秘诀

17 grams coffee ground 5.75 on the uber grinder, little courser than paper filter.

17g粉 – 使用爱尔兰Uber磨豆机5.75刻度,比滴滤还粗一点点;

Rinsed normal filter, aeropress in regular position.

浸湿滤纸,放稳爱乐压

50 grams of water at 83c for the bloom.

闷蒸 – 83℃ 50g水

Bloom for 40s. Nicely wet all grounds and lightly agitate holding the aeropress and shaking it abit around.

Very slowly add 215 grams of water at 79c for about 30 sec

40s后,边慢慢旋转爱乐压,边小心加入215g 79℃的水 约30s,

Press very gently for about 30 seconds.

Leave about 50 gram slurry in the press and discard.

Put the rest of the brew in the gob.

柔和下压约30s直至滤筒中还剩约50g咖啡液停止。

Extra tips for supreme brew:

做出好咖啡的建议:

Picking beans, lights out, heavies in. Too big and weird, also out.

挑豆 – 轻的,太大的,瑕疵豆等不要,只要均匀厚实感的,

Use a cocktail pitcher to grind in and charge up static electricity so light particles stick to the walls, try to discard them.

用鸡尾酒杯盛放咖啡粉,由于静电些许咖啡会附着在其杯壁上,这部分我们不要使用。

2013WAC 2nd_Wille Yli-Luoma

Wille Yli-Luoma’s 2nd place recipe :

再看Wille Yli-Luoma的秘诀

Inverted

倒置法
17 grams of coffee
240 water right of boil
2 min steep with 3 stirs.

17g粉,240g热水,两分钟浸泡过程搅拌3次。

2013WAC 3rd_Tibor Varaday

Tibor Varaday’s 3rd place recipe :

Tibor Varaday的秘诀又如何呢?

Place 12g quite coarsely ground coffee into aeropress (set grind to taste),

12g很粗的咖啡粉
pre-infuse with about 50g gramms of 90 degrees celsius water,

先使用50g, 90℃的水浸泡
stir vigorously, 5 times,

充分搅拌5次,
add remaining water to a total of 200 gramms,

将剩余的水全加入,共计200g水,
place cap on without stirring,

然后直接装盖,
press out air while still in inverted position, until drops appear on top,

将空气全部寄出直至一点咖啡液滤出,
turn aeropress into a non-inverted position onto a pitcher, but do not press yet.

将爱乐压翻转放稳在一个容器上,
After two minutes of brew time have past, press gently using body weight, as the Aeropress allows.
Serve.

直至整个萃取过程两分钟后,均匀下压即可。

怎样?好玩吧。。:)

爱乐压 – 想怎么玩就怎么玩。

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