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Sunday, February 24, 2013
[台北. 師大] 青田七六品咖啡
檢視較大的地圖
品了三隻咖啡豆, 曼瓜、衣索比亞和瓜地馬拉。
研磨粗細:細苦、粗酸
熱水溫度:熱苦、溫酸
浸泡時間:長苦、短酸
調控以上三個參數,可以影響珈琲的味道。
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