原帖由 da016457 於 2006-4-17 01:44 PM 發表
就是濃縮在濃縮的expresso
本來一杯量expresso要30cc
double就是把二杯量的expresso做成30cc
非也非也，您這叫Double Ristretto。
來自Espresso的故鄉所寫的定義。
http://www.espressoitaliano.org/ ... gina1&idvoce=76 。
節錄一個片段...
Necessary portion of ground coffee = 7 g ± 0,5 『沖煮劑量』
Exit temperature of water from the unit = 88°C ± 2°C 『沖煮水溫』
Temperature of the drink in the cup = 67°C ± 3°C 『入口飲用溫度』
Entry water pressure = 9 bar ± 1 『沖煮水壓』
Percolation time = 25 seconds ± 2.5 seconds 『萃取時間』
Millilitres in the cup (including foam) = 25 ml ± 2.5 『萃取量』
而老美也有自己的一套說法，不少業者也稱美式定義。
http://www.coffeeresearch.org/espresso/definitions.htm
節錄如下...
A double espresso is a 47-62.5 mL (1.5-2 ounce) extract that is prepared from 14-17 grams of coffee through which purified water of 88-95℃ has been forced at 9-10 atmospheres of pressure for a brew time of 22-28 seconds. The espresso should drip out of the porta-filter like warm honey, have a deep reddish-brown color, and a crema that makes up 10-30% of the beverage.
大意是說，一杯雙份Espresso，係用14-17克的粉量，於22-28秒間，搭配著9-10bar的水壓，水溫控管於88-95℃，萃取一杯1.5oz-2oz，且Crema必須在這杯beverage中，佔有10%-30% 的比例。 |
