houliali的个人资料

LaSpaziale S1 Vivaldi萃取压力调整图文教程此贴目前只在咖啡吧发布过，过几日会陆续发到咖啡之家，咖啡沙龙等讨论区，转帖的朋友请注明出处。近日发表过一个“基因2号意式浓缩咖啡无底萃取视频”的帖子，链接http://tieba.baidu.com/p/3430221730?pid=60773751595&cid=0#60773751595 有心的朋友发现视频中萃取压力表数值在10bar 在我反复试验后，发现这台机器的萃取压力确实为10bar 厂家提供的说明书说8~10bar都是正常的但是我们通常都用9bar萃取意式浓缩在经过简单研究后，重新调整了此台机器的萃取压力现把调整过程分享给大家，大部分机器的调整方法类似，大家可以参考文中如有不妥的地方，还请各位看官手下留情正文开始。。。因为要在萃取的过程中调压，所以我们需要一个盲碗或者胶皮垫放入冲泡手柄上图红圈中为胶皮垫上图胶皮垫放入冲泡手柄，这样在开始萃取的时候，水就不会流下来上图拿掉机器的接水盘，注意要在泄水的地方放入一个杯子，否则在停止萃取的时候，会有大量的水喷出来上图拿掉机器的接水盘，露出机器内部，注意要在泄水的地方放入一个杯子，否则在停止萃取的时候，会有大量的水喷出来用尖嘴钳拧上图红圈内的螺丝，就能调压（注意，有部分机器在这个调压螺丝的右边还有一个松紧螺丝，要先松开那颗松紧螺丝，才能去拧调压螺丝）现在开始调整，扣上冲泡手柄，按萃取键，此时压力表压力为10bar，这个时候去拧调压螺丝（逆时针方向为减小压力），转动的幅度不会很大，直到压力表显示萃取压力为9bar为止。注意调整速度尽量快一点，不要让机器一直处于萃取状态，可以反复多试几次，每次时间短一些。（完）

基因1号意式拼配豆无底萃取测试视频来自：http://tieba.baidu.com/mo/q/checkurl?url=http%3A%2F%2Fv.youku.com%2Fv_show%2Fid_XODQxMjU0MTg4.html&urlrefer=e924ea2206147b62c40f42e9bc45a5a1

咖啡基因基因2号意式浓缩咖啡无底萃取视频视频来自：http://tieba.baidu.com/mo/q/checkurl?url=http%3A%2F%2Fv.youku.com%2Fv_show%2Fid_XODM0MTUyNzg4.html&urlrefer=beb23f3847be84c16218af2951b499fa

想要一串车轮蜜蜡手串，跪求真蜜蜡店铺

对Grindmaster调校后的粗粉照片

巴拿马Elida庄园日晒豆 Elida庄园位于巴拿马西部边界省份--奇瑞基省的波奎特产区，该省最著名的地标与旅游胜地当属海拔3300公尺的巴鲁(Baru)火山--巴鲁火山是中美洲最高的火山之一，总面积约14000公顷，依海拔高度可区分为7个不同的微气候区，火山范围内有许多珍稀植物、鸟类与哺乳类栖息，因此设有为国家公园保护，禁止狩猎及人为的开发与破坏。波奎特产区位于巴鲁火山的东侧，是一处由火山熔岩流过的山谷地区，与巴拿马另一个知名的咖啡产区--瓦肯山谷(Volcan Valley)隔火山相傍。波奎特产区向来是巴拿马最受瞩目的咖啡产地，区内有不少名震天下的知名庄园—好比以Geisha品种一战成名的翡翠庄园(Esmeralda)，Best of Panama常胜军的哈特门庄园(Hartman)、玛玛卡塔庄园(Mama Cata)、科特瓦庄园(Kotowa)、圣特瑞莎庄园(Santa Teresa)…等，而艾利达庄园本身也是波奎特产区里重量级明星庄园—近五年连续得到Best of Panama奖项，战绩显赫仅次于翡翠庄园。 Elida庄园总面积为65公顷，其中半数以上位于巴鲁(Baru)火山国家公园范围内，庄园中的30公顷栽植咖啡树，其余35公顷则为原始森林。咖啡种植的海拔从1670公尺到1850公尺，是巴拿马海拔最高的两个咖啡庄园之一(另一座拥有此等海拔高度的庄园应是位于瓦肯山谷的卡门庄园)。在这样高海拔的环境下，低温造成咖啡浆果成熟期的延迟，约比正常成熟期足足要晚了一个月；而肥沃的火山壤土为咖啡提供了充足的养分，加上Baru火山带来的的极佳微型气候，使得Elida庄园能够屡屡获得杯测比赛佳绩。除了营造良好的咖啡栽培条件外，经营Elida庄园的Lamastus家族还在庄园内种植了许多不同的原生树种，不仅为咖啡树遮荫，也提供给鸟类一个友善的栖息环境。在施肥方面，Lamastus家族采用人工施肥及少量的化学肥料，但绝不使用对环境有害的杀虫剂及除草剂。目前除了Catuai、Typica及Bourbon等品种外，Lamastus家族也于几年前开始种植Geisha品种。仅管如此，Elida庄园参加Best of Panama竞赛的批次皆使用Catuai种，却还能屡次获得佳绩，足见其地理环境与优异的采后处理技术为咖啡带来的优良质量及特殊风味。本批次生豆采用罕见于中美洲地区的日晒处理法—以人工采收成熟度达到巅峰的深红偏紫色浆果，并直接于阳光下曝晒两周以上而得。浆果果肉的糖分与日晒过程微生物恰到好处的发酵产物，全部浓缩并渗入咖啡豆当中，赋予这款数量稀少的日晒版高海拔巴拿马咖啡一股揉合了草莓、奶油、烤土司的浓郁干香气，以及咖啡入口后转化成丰富浆果与热带水果混搭香草、与薄荷凉草的气息，香气复杂、果香优雅迷人，酸甜适中、口感怡人，是难得一见的美味组合!!

小日本KONO咖啡滤杯，名门

肯尼亚AA TOP 吉查撒尼庄园（Kenya AA TOP Gichathaini Estate）关于肯尼亚多门公司 DORMAN 肯亚多门DORMAN公司创立于西元1950年，是肯亚优质生豆出口以及精品咖啡的领导品牌。旗下的客户多为世界知名的精品咖啡进口业者和烘培商顾客，每年从肯亚和坦尚尼亚出口大约250,000袋的生豆。多门DORMAN公司以卓越的品质管理著名，除了致力于严谨的产品监控之外还提供肯亚全部区域和坦尚尼亚的咖啡。公司以持续发展和道德采购为经营策略，他们向栽种过程和生豆处理具有环境保护的农场以公平的价格收购，并颁发奖项给优良的农场和合作社。为了在出口前确保产品安全和品质多门DORMAN公司在Nairobi， Moshi 和Dar es Salaam也都设有工厂、仓库和处理厂，并在总部Nairobi进行所有生豆的品质管理。在这里每周都会有大概1500杯的咖啡由专业的团队进行测试和优缺点评估，为世界各地的顾客挑选最好的咖啡。 http://tieba.baidu.com/mo/q/checkurl?url=http%3A%2F%2Fwww.sweetmarias.com%2F&urlrefer=5e7bd702762bb014d063f13e4cc2be63 Gathaithi is a small town in the Mathira subdistrict of Nyeri, which gained a measure of notoriety last year when a group of locals, vigilantes I suppose, retaliated against a gang who were demanding payment from persons and businesses with machetes. It's not a comforting image, nor consistent at all with the placid rural lifestyle I experience on my trips to Nyeri coffee areas. Well, bad people are everywhere, Oakland to Nyeri! But in Oakland we don't take on thugs with long sharp knives. Anyway, trying to put this out of my mind, they produce some very interesting coffee in Gathaithi as well. Gichatha-ini is a factory, the site of a coffee mill, and is one third of the Gikanga Farmer's Cooperative Society. (The other two factories are Kangocho and Ndaro-ini. The name Gikanda is made up of the three factory names: GIchathaini + KAngocho + NDAor-ini). They have been an outstanding cooperative for years, and as early as this season we offered another great lot from them, in that case the Ndaro-ini factory. This coffee was not bought through the Kenya auction, but rather, in a direct deal with the cooperative that benefits them to a farm greater extent. This is called the "second harvest" buying window. It means the price is a bit higher, but they always are for AA grades from cooperatives like this, for whom many coffee roasters worldwide compete to obtain the best lots. It's also a really exquisite coffee!

Ethiopia Organic Suke Quto Country: Ethiopia Grade: 2 Region: Suke Quto, Guji Zone, Oromiya Woreda Processing: Wet process Arrival Date: August 2012 Arrival Appearance: .4 d/300gr, 16-18 Screen Varietal: Local Ethiopia cultivars Intensity/Prime Attribute: Medium intensity / Clear and clean fruit, candied sweetness Roast: City to City+ captures the fruit and floral attributes: Light roasts really capture the essence of this coffee. For espresso we take it to a Full City, not quite to 2nd crack. Guji Shakiso is a coffee that comes out of a “private” cooperative in that it is owned and operated by a single farmer. The coffee cooperative is comprised of the surrounding farmers in the area, and is replete with two washing stations where farmers are able to have their coffee cherry processed. The people are known as Gujii Oromo, and coffee farming has been a core part of the culture in the highland areas. It's a distinct coffee from Yirga Cheffe, and Sidamo. There is a commitment to the farm workers and assistance is provided in the form of agricultural education and tools, onsite agronomists, as well as a local health care system. Geographically, culturally, and in terms of cup flavors, these southern coffees have a different flavor profile while maintaining the same general characteristics; citrus and floral accents, a lively cup character. Add to this the fact that cultivars used in Ethiopia are largely regional, distinct local strains of coffees that have spread from the wild forest plants of western Ethiopia, to Harar in the East and to the southern districts like Guji. Because this is privately owned farm land and they process their own coffee, they have license to export, and ultimately we're able to form this direct trade link with them. This lot of Suke Quto is cupping so well. It's a complex coffee with amazing floral attributes, excellent sweetness, and beautifully balanced. The dry fragrance has candied sweetness, cinnamon stick, floral honey, and dried mango. Deeper roasts have a burned sugar quality that is like toffee. The wet aroma shows even more sweetness with baked peach and apricot, dried wildflowers, and nutmeg. There's even a bit of cherry pie on the break along with a note of Assam tea. As a cup, this coffee really shines. It's a transparent cup with Jasmine tea, and peach hard candy. This is a juicy coffee and the fruit flavors really come to fore as the cup cools. Light roasts have stone fruits, green grape, Asian pear, and melon. Caramelized sugars are front and center, especially in Full City roasts and beyond, with notes of dark brown sugar and coffee cake crust. There's a malic brightness throughout the roast spectrum that frames the bouquet of fruit and flowers quite nicely. The mouthfeel is viscous and reminded me a bit of apple juice in its texture. Excellent as a single origin (SO) espresso or as a component to your next espresso blend.

小日本kalita 155不锈钢滤杯这支滤杯材质为不锈钢~ 抛光如镜面~ 每次使用完不擦干净，会留下水印~ 其结构为平底，其下有三个小孔~ 使用滤纸为篮型平底滤纸~ 因为是滤纸过滤~ 冲泡出来的咖啡口感比较干净，杂味少~ 喝起来酸度明亮，粘稠度欠佳~ 因为是平底，且下面的孔比较小~ 冲泡到后期，下水会比较慢~ 如果磨不够好，产生过多的细粉，后期平铺在下面的细粉，会让下水速度更慢~ 解决办法就是磨粗一些~ 虽然此款滤杯做工比较精致~ 但是其高昂的售价并不亲民~

卢旺达（Rwanda Karongi Gitesi）咖啡 Arrival date：December 2013 Arrival Appearance：.2 d/300gr, 15 + Screen Grade：A1 Processing：Wet Process (Washed) Region：Kirambo, Karongi District Varietal(s)：Bourbon Intensity/Prime attribute：Medium intensity / A very refined, if somewhat restrained cup, floral and sweet Roast：City+ roast is ideal, but this coffee holds up very well from City - Full City+. Better to stay out of 2nd crack territory. New Crop Rwandas are finally in, and we're starting it off (or rather, ending 2013) with this lot from Gitesi, which happens to be one of my favorite sites in Rwanda. Not only is it located in a beautiful valley, but the washing station looked clean, well-organized, and the leaders seemed motivated and competent. I had already cupped quite a few day lots (wet-process batches from coffee cherry received in a single day), and I knew the coffee was really good. The Gitesi site is at 1740 meters, actually one of the lower areas surrounded by high ridges ranging up to 2000 meters, where coffee is grown. 1,830 coffee farmers in the area supply Gitesi with cherries each year. The station fosters a relationship with the farmers by paying an additional dividend at the end of each season based on performance. Gitesi was started in 2005 and has been building capacity each year. Like much of Rwanda, the coffee is Bourbon variety. We "built" this lot by looking at all their day lot batches and combining the best ones. Early lots from Gitesi were not cupping consistently good, so we excluded those. But we found some excellent process batches from the middle harvest. And we're not the only ones noticing: Gitesi won COE a couple years back and continues to produce competition level coffees. Gitesi continues to produce some of the best coffee we see from the region, and this year's lots are of significant quality. Right from the get-go, Gitesi has such an attractive set of aromatics - cardamom, caramel butter, turbinado sugar, and a floral-like Darjeeling tea note, are all representative in the dry grounds. Aspects of complex sugar browning come into full view when you add the hot water. The wet grounds have a rich sweetness at light roast levels. Brown sugar and butter hang heavy in the air and with a slight floral note underneath. There's a tartness to the cup that in light roasts especially takes on flavors of rose hips and mandarin orange. There's a refined sweetness as well, like raw cane sugar. Buttery flavors shift toward lactic/cream as the cup cools and with hints of vanilla, tastes of cream soda. Dark roasts are very sweet too and have cinnamon bark punch too with a pleasant woodiness. Gitesi changes quite a bit from light to dark roasts, and the sweetness is potent all the way to the outer edge of Full City (but for the most complex cup, don't stray far from City+/Full City). The finish is honeyed, and holds on long into the aftertaste. Gitesi brews so well, and will also make for a great SO espresso showing depth in sweetness.

咖啡基因拜年帖祝大家在新的一年里，马上有好咖啡喝

新华社：与其指责星巴克定价高不如反思我们新华社哈尔滨10月21日专电（记者刘彤、王子辰）近日有媒体通过对比一杯454毫升的星巴克拿铁咖啡在北京和纽约伦敦等门店的售价指责星巴克在中国定价过高，赚取暴利，理由是一杯咖啡的物料成本大约4元人民币，而北京西单的门店则可以卖到30元。按一些消费者的看法，“星巴克在中国定价太高了”，但这种高定价真的是故意中外有别，把消费者当傻子吗？作为市场经济的参与主体，企业的产品定价策略都是着眼于利润最大化的，星巴克的高价必然是经过合理的评估，他们预期梢费者的，已理价位就是他们对产品的定价。从大多数国人的收入来看，星巴克是比较贵，不似每天都能喝一杯的豆浆或者可乐。但是如果观察星巴克在中国的扩张步伐，用逐年提速来讲毫不夸张，其掌门人舒尔茨更是表示到2015年星巴克将在中国开出1500家门店。如今很多的三四线城市都出现了星巴克，从这个角度讲，星巴克很像当年刚进入中国的肯德基、麦当劳，见证的不仅是消费升级，还有人们对咖啡文化的逐渐接受。如同当年的家长们喜欢带孩子到麦当劳餐厅就餐，看重的是家庭式就餐的欢乐氛围，如今的星巴克正在让人们接受自己独特的文化。星巴克的咖啡定价是高，但是问问那些经常光顾星巴克的人，难道这些星巴克的目标客户在意的仅仅是价格吗？他们更在意的是如今星巴克为什么人越来越多，位子越来越难找。对品牌的认同感和忠诚度一一这就是星巴克通过自己的咖啡文化从捎费者那里赢来的。媒体将北京纽约伦敦的星巴克销售价格相比，本来意义也不大，美国人对咖啡的消费量远远超过中国人，星巴克在两国的销售定位也不一样，中国人喜欢喝茶，要在中国兜售咖啡这样一个后来者和舶来品，就要提供一种饮品之外的东西。如呆没有星巴克，那些想边喝咖啡边看书的人，就着咖啡谈生意的人，或者在咖啡厅蹭无线网络的人，应该不是街边的茶座和冷饮店能招待得了的。这都说明星巴克贩卖的不仅仅是咖啡。回到成本问题上，虽然现磨咖啡的物料成本和人力成本都比较低，但是我们也不能忽视星巴克这种企业其他方面的成本，比如仓储、物流、广告、地租等。事实上，几个月前星巴克在内地的第一家门店国贸店关店，正是因为高昂的租金压力。所以，与其指责星巴克的定价高，不如反思一下为何我们没有一家可以被广泛接受的中式茶座连锁店呢？

听说响应新规矩换头像和签名有一毛钱奖励？我支付宝账号：[email protected] 谢谢各位哈~

夏威夷卡乌咖啡社圆豆首先感谢贝羊咖啡港提供这么好的豆子~ 其次废话少说，转入正题~ 先说说生豆~ 虽然是圆豆，但是这个豆子的个头比较大，比我手里的蓝山圆豆要大不少~ 颜色也很深，应该是很新鲜的豆子~ 总体来说很漂亮，几乎是零瑕疵~ 烘焙度大概在一爆结束过了一点点~ 干湿香气很强烈~ 特别是湿香气，有着强烈的水果味儿~ 喝起来有浓郁的水果味、入口有甜味、巧克力味儿~ 没有杂味儿~ 虽然烘焙度不深，但是粘稠度很好~ 有很长的回味儿~

果壳网上的一篇文章，带我们揭开猫屎咖啡的真相！（转载）

可怜的咖啡农

巴西达特拉庄园的甜蜜总汇抽真空包装巴西达特拉庄园的甜蜜总汇抽真空包装，2袋为一箱，好豆子果然不一样，包装的很规整。

大鬼齿磨盘出粉图

大鬼齿磨盘

危地马拉安提瓜El Inteligente（Guatemala Antigua El Intelig…

谁在喝这样的咖啡豆或者曾经喝过这样的咖啡豆？

埃塞俄比亚日晒耶加雪菲Worka（Ethiopia FTO Dry Process Work… SM上的文档： Ethiopia FTO Dry Process Worka Sakaro Country: EthiopiaGrade: 3 Region: Yirga Cheffe Processing: Dry-processed Arrival Date: July 2012 ArrivalAppearance: 1.2 d/300gr, 16-18 ScreenVarietal: Longberry and shortberry Ethiopia cultivarsIntensity/Prime Attribute: Bold intensity / Intense fruit, syrupy sweetness, medium body. Roast: City roast to Full City and beyond. We tested the light roasts mostly, but the darker levels will produce chocolate-dipped fruit notes. Dry-processed Yirga Cheffe is a rather new phenomena in coffee, and one that breaks more than a few rules. In the past we had Bagersh Misty Valley dry-processed coffee from the Gedio zone, and Adado DP Yirga Cheffe. This is lot is from Worka Sakaro station, near Gedeb town. It is part of the YCFCU Union (Yirga Cheffe Coffee Farmers Coffee Union). Yirga Cheffe has the right climate and resources to produce wet-process coffee. But one look at the green coffee here, one sniff of the fragrance when grinding, and you will know this is NOT wet-processed. Other regions of Ethiopia, namely Harar, have a dry-processing tradition. Wet-processing is the method used in Central America and the like, resulting in a green seed with a cleaner cup profile, and less earthy or rustic cup flavors. Dry-processing involves drying the entire coffee cherry in the sun, and later removing the skin, fruity mucilage layer and protective parchment shell that surrounds the green seed ... all in one fell swoop. Excellent dry-processed coffees are difficult because the milling method for wet-processing allows for separation of ripe and unripe coffee cherry (and other defective seeds) using water and machines. But in dry-processing, sorting you under-ripes is done visually, either by sorting the ripe cherry, or later, sorting the "green" bean. There are some under-ripes in this coffee, resulting in quakers in the final roast. They can be removed after roasting. The dry fragrance is heavily fruited, as is all aspects of the cup. There are intense dried fruit notes, strawberry, mango, and apricot. The wet aroma is sweet like syrup, very fruity, like sticky apricot-berry fruit roll-ups, and saturated with rustic raw honey. It has peach-mango in the lighter roasts, and more berry-like fruit at Full City roast. The cup is fantastically fruited. Light roasts have apricot preserves, dried strawberry, melon, mango, and anise. A bit darker on the roast and the fruits are more berry-like with dark chocolate, with many of the lighter roast flavors are still present to some extent. It has a milky body, not heavy, but certainly not thin. I don't know if I want every cup of coffee I drink to taste like this, but it certainly is an impressive and exotic flavor profile, sure to provide some flavor diversity for your palate. If you are nuts for Ethiopia dry-process coffees, this will likely rate 90+ in your tastings. We had to dock in a couple points for inconsistency, which is par for the course when you do a natural coffee in a climate that is less than ideal for this process method. klatch上的文档： Green FTO Ethiopian Gedeo Worka REGION: Gedeo VARIETAL: Varies FARM: Worka ALTITUDE: 1750 - 2400 MFARMER: Co-ops Description Distinct and diverse; our new crop offers an abundance of fine flavors from the birthplace of coffee. This is the bowl of berries we come to expect from a clean Ethiopian Natural. It's composed of blueberries, blackberries, raspberries along with its additional notes of bing cherries and the unexpected tropical fruit nuances. Overall, the subtle hints of vanilla and slight coco powder hold the flavors together, providing a bright acidity within a creamy and juicy body. Ethiopians are proud to claim coffee as having been first discovered growing wild in their majestic highlands. With the coffee ceremony foundation to their national culture, Ethiopians cherish coffee as both a drink which unites the nation, and a treasure to share with sharp coffee drinkers from every corner of the world. Fed by fresh mountain water, and matured through 'thirteen months' of sunshine, the rich resonance and variety of the sundried coffees contrast with the delightful floral and aromatic flavors of the natural coffees to provide an unrivaled range of tastes, highly esteemed by many and fully loving up to their reputation as outstanding specialty coffee. This coffee was sourced by Mike, earlier this year during his Ethiopian Cupping Caravan Trip. This caravan brought 24 international coffee buyers face to face with the people who grow some of the best coffee in the world. The cupping caravan in February 2010 was an exploratory trip designed to benefit coffee professionals on both ends of the chain, from farmers to roasters. Coffee Reviewed scored Ethiopian Gedeo Worka 92 points, there blind assessment was stated as: "big, syrupy mouthfeel and a long, deeply resonant finish particularly distinguish this coffee, but the rich acidity is impressive too, as are the sweetly pungent aromatics: fir, dark chocolate, cherry, almond."

澳大利亚山顶庄园BIN478(AUSTRALIAN MOUNTAIN TOP ESTATE BIN4… 【产国】：澳大利亚【产区】：新南威尔士州【合作社】：山顶农园【处理法】：半水洗法【种植海拔】：虽然标高只有300~400米，但是因为在南回归线1500公里以南的地方,相当于标高1200米的环境一样【品种】：K7 【等级】：EXTRA FANCY 【大小】：17目以上

日本HARIO“老磨"不锈钢手摇磨豆机磨心这款磨豆机的磨心还是不错的~可惜中轴不稳定~改造一下，应该是一个好磨心~