台灣行之咖啡篇_湛盧

湛盧

Pour Over Coffee has become the newest coffee brewing trend in Taiwan. I was never a big fan of drip coffee. but after tasting award winning Panama Geisha coffee, I am floored! I never realize how much work is involved in a good cup of coffee. Things like the region of the coffee beans, variety of the beans, roasting technique, coffee grinds, brewing technique, temperature of the water… and many many more can affect the character of a good cup of coffee. An excellent cup of coffee is definitely a work of art.

台灣的咖啡文化真的是日益精湛。自從喝了Jessy姊從台灣帶回來的藝妓咖啡豆之後,對一向酸酸苦苦的黑咖啡另眼相看。住在加拿大,唯一會喝的咖啡只有星巴克的 Soy Latte, 其他的一概不碰。喝過了鄭超人先生烘培的咖啡豆以後,才知道原來好的咖啡居然可以口齒留香,餘韻回甘,連沖泡完的咖啡渣都可以讓整室馨香,纏綿流連好幾個小時。咖啡豆的產地,種類,烘培技術,研磨粗細,沖泡溫度,方式等等都會影響一杯好的咖啡。這次回台灣,特地來到到湛盧品嘗手沖咖啡。

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各式各樣的咖啡機與林朗滿目的瓶瓶罐罐讓人充滿期待。We visited Zhanlu Coffee while staying in Taiwan. They hand picked their coffee beans, and do the roasting on site, so that every cup of coffee is guaranteed fresh.

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傍晚的湛盧,安靜溫暖,充滿了濃厚咖啡香與令人放鬆的音樂。

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專業的咖啡手跟我們介紹各種不同的咖啡。先讓我們聞沖泡前的咖啡乾香。另外值得一題的是咖啡杯裡面已經盛有熱水以保持溫度,之後咖啡倒入後才不會冷卻過快。不同的咖啡要在不同的溫度下沖泡以及品嘗,才會喝到最原始的風味。

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聚精會神Barrista 專心的沖泡著咖啡。用的是V60 螺旋萃取濾紙式咖啡壺

Knowledgable Barristas explain different types of coffee and demonstrate the pour over brewing technique using of V60.

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第一個步驟是悶蒸,讓咖啡的味道完整萃取出來。看那完美的小山丘形狀,就知道咖啡豆是完全的新鮮!

First, the coffee is pre-infused for 30 seconds to extract the full aroma of the coffee. A perfect dome is formed only if the coffee beans are fresh.

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接下來的第二次沖泡,Barrista 精準的控制著水量及速度,慢慢的往外畫圓,萃取出來的咖啡一滴一滴的往下積聚。這時候可以聞到咖啡的濕香,又和乾香呈現出不同的風味。

After pre-infusion, the barista started pouring  the water slowly, spiralling outward with precision, controlling the speed and the flow of water carefully for a perfect cup of coffee.

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一杯濃郁香醇的咖啡,完成! Perfecto!

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《湛盧 大安手沖館》2006.06開幕

營業內容˙手沖咖啡/冰釀咖啡/義式咖啡/花草茶飲/冰淇淋/甜點/現烤輕食/咖啡豆/掛耳包

服務方式˙內用/外帶

地址˙台北市新生南路一段161巷2-1號

營業時間˙12:00-22:00
服務電話˙TEL 02-2708-9828

傳真電話˙FAX 02-2709-9821