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【雜誌嚴選】
韓國知名偶像團體防彈少年團BTS和麥當勞共同推出的聯名套餐，自五月起在全球近50個國家陸續開賣，在印尼推出時更因為人潮群聚違反防疫規定，造成開賣日臨時關閉數十家麥當勞的盛況…
➡️防疫生活一日三餐 烤雞用bake、grill還是roast？
https://ctee.com.tw/bookstore/magazine/471423.html
▌工商書房：bit.ly/2XZGHJm
#雜誌嚴選 #工商書房
☕️除了高鐵T Life雜誌外，GQ Taiwan五月號中的別冊《Best Coffee》也可以看到下港的作品，整本涵括了85間全台咖啡廳，是GQ團隊與筆者群咖啡因大量攝取的亢奮之作！
開始喝咖啡的習慣是高中時期的一場頭痛，保健室阿姨說：「你回去喝一杯咖啡，就沒事了。」沒想到接下來的人生，都是咖啡。
每天早上一定先幫自己弄杯拿鐵才出門；下午思緒混沌時，不管在哪裡，絕對會變出當天的第二杯咖啡；這半年騎著摩托車代步，連晚上到朋友的店，依然從品項中挑選咖啡代酒。
這樣的日常，就像不會褪色的咖啡漬，沾得生活牢牢的。
難得一見的特輯，值得收藏，簡述自己採訪的咖啡館，更多的咖啡香醇，就請走到巷口便利商店買五月號的GQ，封面是周湯豪，跟著我們的《Best Coffee》尋求你自己的咖啡地圖，每一杯都盛載每個永遠的一天。
▪ 台南-秘氏咖啡
1960年代九龍城寨的風格，座落在永樂市場的二樓邊間，推薦有別於其他咖啡店的拿鐵，這裡是茶餐廳裡咖啡加煉乳的「啡走」。
▪ Coffee stopover black
台中Coffee Stopover的二店，二店多使用賽風和浸泡式沖煮，呈現較厚重的口感，夏天到了，來杯浸泡一整顆冷凍無籽檸檬的凍檸咖。
▪ St.1 Cafe' / Work Room 一街咖啡
藍色外皮，顯眼地座落在台南大橋一街，從帶有水果、花香淺香氣的耶加雪啡到尾韻較重的哥倫比亞皆有，然後冰拿鐵很讚。
▪ 翌莎コーヒー 水道頭店
世界盃咖啡杯測師大賽台灣區得主，在罕見精品咖啡的嘉義朴子特立獨行，推薦衣索比亞牡丹日曬處理法，是近年生豆比賽的常勝軍。
▪ 咕便所コーヒー
位在高雄旗山，店內的熱門選項「咖啡歐蕾」，有別於一般義式咖啡機的作法，使用KōNO手沖，沖煮出濃厚的咖啡與牛奶組合。
▪ Bless淺山房
隱匿在嘉義番路鄉的山村中，鵝黃色三合院，展現隨遇而安的生活美學。發哥最近得意之作是哥倫比亞的豔夏花荔。
▪ The Rising Coffee Roasters
遠在花蓮，卻靠著咖啡，把很遠的客人變成熟客，是店內兩位世界杯咖啡大師台灣選拔賽亞洲殊榮的千惠和小鍾每天努力的事。彩虹配方的美式咖啡和卡布奇諾，是認識這裡最適合的見面禮。
▪ 透南風咖啡聚場
台南永福路巷弄內的三層樓老房子，以地方雜誌起家的透南風，將他們各地發掘的故事呈現在菜單設計；招牌冰滴咖啡的多層次口感，如同他們對這份土地的厚愛。
▪ 驛前大和咖啡館
將屏東車站前沈睡已久的大和旅社建築，改造成大和咖啡館；點杯泰武鄉或是德文部落的單品咖啡，享受南台灣輕快的生活態度。
▪ 上呂丹 - LUDAN Coffee Roast
穩定的生產線品質、暗色調的寧靜空間，以及一顆顆自烘的咖啡豆，建構定位。來杯包辦藝伎日曬組、水洗組雙冠王的巴拿馬艾利達莊園藝妓，細膩的韻味如同永恆追求的職人精神。
最後感謝近日在大稻埕開間邊聽卡帶喝咖啡Sidoli Radio 小島裡的凱洛，因為這次的邀請，每推開一間咖啡店的門，總被迎面而來的咖啡香再再擄獲，咖啡館果然是個特別的地方呢。
👉懶得出門沒關係，GQ Shop都幫你上架好了：https://shop.gq.com.tw/category/magazine
A lost bunny 🐰
Who can‘t find her way home
Will someone help her
Or stranger will roast here evenly 🙃
What a scary caption, i also have no idea why i wrote down things like that 😂, maybe quarantine is making me crazy 🤣
Gonna stream tomorrow with the theme of cooking *yayyy*. Who wants to see me cook (or should I say destroy my kitchen 😂??)
📸: @itshadangmf
I’ll upload patreon reward for March within today, sorry for being late guys 🥺. Just gonna do another month and I’ll stop running Patreon. U guys can unpledge the tier u are in, I’ll come back one day but in the far future when everything is settled down for me ☺️ (well, if u guys still want to support me then feel free to 😁, it just I can’t give out rewards any more 😞)
#yujikoi #fraux #grandbluefantasy #cutegirl #kawaii #silverhair #codsplay #pinkygirl #pinky #stardust #photography #portrait #magazine #aesthetic
Horie Takafumi, founder of WAGYUMAFIA ,cook Dry-aged Kobe Beef !
You can buy kobebeef @ https://wagyumafia.official.ec/items/27115875
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▼WAGYUMAFIA Kitchen Knife can be bought
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Hey Everyone!!!! So, this week is another normal working week for me & Matthew. I start off on Monday going to my usual dr for my usual stuff. Then, we did some shopping to get ready for Thanksgiving dinner. I am also showing you our little Buddha friend that we recently bought. Dont forget Canadian viewers!!!! There is a Federal Election underway in Canada and the Advance Polls are until Oct. 12th, 2015. General Election day is Oct. 19th, 2015. Dont forget to VOTE!!!! Thanks for watching & supporting my Channel.
Roast Magazine 。 71694 個讚· 69 人正在談論這個。 Dedicated to the technical side of coffee. Subscribe at https://www.roastmagazine.com. ... <看更多>
你想找roast MAGAZINE價格查詢優惠折扣、人氣推薦商品就來飛比。在飛比有多樣式與各型號roast MAGAZINE商品優惠選擇滿足您的需求與選擇，也提供有與周邊產品滿足您的 ... ... <看更多>
roast magazine 在 本期Roast Magazine刊登讀者投書by subman - 看板Coffee 的美食出口停車場
小弟不才我看了5/6月號的烘焙雜誌 "Roasting Science- Looking Closely at
Your Curves"一文, 文章提及一些可能造成烘焙問題的狀況, 以及相關的曲線呈現,
覺得頗有收穫, 但有些想要補充的地方, 寫了讀者投書, 在這一期被刊登出來,
跟各位版友分享一下:
先貼一下Roast Science一文的pdf檔連結: https://ppt.cc/cM6y
再貼上我的讀者投書內容, 有點長, 大家慢慢看啦 XD
Dear Editor,
It was such a beneficial journey reading the article, Roasting Science –
Looking Closely at Your Curves by Kathi Zollman in Roast Magazine 2012
May/June. The influence of the pattern of roasting curves on the development
of coffee flavors and how roasting problems could be amended through
adjusting roasting curves are thoroughly discussed. However, aside from
examining on roasting curves to modify roasting outcomes, I’d like to
elaborate more on other crucial influential factors of coffee roasting in
relation to my experience and knowledge.
Referring to roasting curves while speaking about coffee roasting is
convenient and easy to understand. Yet, regarding roasting curves, as the
single guidance of the development of coffee roasting flavor may not be
appropriate. In the following article, four other influential factors of
roasting: temperature measurement, the ratio of heat transfer (or
supply) by conduction and convection, "off-flavors" mainly due to scorching
and tipping of bean surface, and roast condition (batch size or the
content of water of green beans), are discussed respectively.
First of all, the temperature measured over thermoprobe is not 100% reliable.
Temperature measured varies when different roasting machines are used or when
roasting applies different roasting conditions, such as different batch
sizes. Also, where the thermoprobe is placed affects the degree of
temperature being measured. For instance, in a drum roasting system,
temperature is measured higher when the thermoprobe is situated closer to the
bottom of the drum. Once thermoprobes are placed in different positions,
issues like unaligned temperature measurement would happen. Hence, even if
roasting curves turned out alike, coffee flavor may still differs.
Furthermore, the temperature measured at first pop commonly varies under
different roasting machines. It is to our knowledge that the temperature of
bean surface is a proper guidance of the degree and development of coffee
roasting. Nevertheless, the temperature measured by thermoprobe cannot simply
be considered as the “true” bean surface temperature. Instead, an
interactive relationship between the three factors - bean surface
temperature, the temperature of the heat flow, and the temperature of
the drum - must be considered simultaneously in terms of temperature
measurement. As a matter of fact, the influential degree of these three
factors differs under different batch sizes, not to mention the temperature
being measured. Under such circumstances, roasting curves depicted based on
temperature measured over the roasting process can only be regarded as
references toward temperature change instead of the “absolute” guidance of
the variation of bean surface temperature.
Secondly, coffee flavor is also affected by the ratio of heat transfer (or
supply) by air conduction and convection. Even with a perfectly drawn
roasting curve, once an excessive ratio of conductive heat is applied,
scorching and tipping of bean surface as well as uneven roast that may result
in burnt, unbalanced flavors and metallic taste are likely to be presented.
On the other hand, an excessive amount of hot airflow will then lead to vital
damage of coffee aroma and flat flavors. However, the ratio between heat
conduction and heat convection is not likely to be observed simply by looking
at roasting curves.
Thirdly, off-flavors contribute to a certain level of negative effect on a
cup of coffee. Scorching and tipping of bean surface often is then the main
contributors towards off-flavors. A great difference of temperature between
the bean itself and the environment it is contacted to mostly causes such
concern. Within the drum roasting system, excessive drum temperature, which
is not detectable via the temperature measured by thermoprobe, is the major
reason of scorching and tipping. Unfortunately, such problem remains
invisible although a nice roasting curve is performed. To my own experiences,
infrared thermometer is a useful tool to apply in order to inspect on the
drum's temperature during the roasting process to avoid such issue.
Last but not least, the size and water content of coffee bean determines the
way of roasting. Commonly speaking, green beans with lower water content or
of smaller size have a smaller temperature gradient between its core and
surface. Comparing to green beans with opposite conditions, a relatively
shorter roasting time is required to reach the same roasting level. Thus,
roasting curves that well suit a certain type of green beans may not be
appropriate for the other one.
In conclusion, roasting curves surely are important guidance toward coffee
roasting. Yet not the only one, many other essential factors should also be
taken into consideration. For example, temperature, ratio of conductive and
convectional heat, causes of off-flavors, as well as size and water content
of coffee beans. Without any doubt, no matter which matter is adapted as one’
s roasting guidance, “cupping” is certainly the tool to be employed as the
final judgment of the quality of the coffee.
Jeff Chang
Cafe de Impression
Kaohsiung City, Taiwan
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◆ From: 223.138.18.163
※ 編輯: subman 來自: 223.138.18.163 (08/31 11:31)
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