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同時也有16部Youtube影片,追蹤數超過60萬的網紅Tasty Japan,也在其Youtube影片中提到,甘くてスパイシーな風味が独特のアジアのドリンクのご紹介です! 本格的な作り方でハマっちゃうこと間違いなし♪ お好みに合わせて、ぜひ作ってみてくださいね! アジアのドリンク4選 〈マンゴーラッシー〉 1人分 材料: マンゴー 1個 砂糖 大さじ1 牛乳 240ml 無糖ヨーグルト 245g ...
「pour over coffee set」的推薦目錄:
- 關於pour over coffee set 在 WEi薇薇 - 小薇薇 Facebook 的最佳貼文
- 關於pour over coffee set 在 Food Ninja Facebook 的最讚貼文
- 關於pour over coffee set 在 Junyou Liu Facebook 的最讚貼文
- 關於pour over coffee set 在 Tasty Japan Youtube 的最佳解答
- 關於pour over coffee set 在 Peaceful Cuisine Youtube 的最佳解答
- 關於pour over coffee set 在 Peaceful Cuisine Youtube 的最佳貼文
pour over coffee set 在 Food Ninja Facebook 的最讚貼文
[Recipe] Christmas is around the corner. Are you looking for an awesome but easy Christmas dessert?
I made these Petits Pots de Crème by using French cream. Why French cream? Because of its quality for sure. It has an ideal fat content of 35% to create deep flavours without overpowering other ingredients. The texture is also creamy and silky with superb fluffiness. Just look at the result!
Must try this recipe - it’s so easy and absolutely delicious!
𝐏𝐞𝐭𝐢𝐭𝐬 𝐏𝐨𝐭𝐬 𝐝𝐞 𝐂𝐫è𝐦𝐞 𝐚𝐮 𝐂𝐡𝐨𝐜𝐨𝐥𝐚𝐭
Serves 6
500ml French cream (35% fat)
40gr caster sugar
45gr dark chocolate (70% cacao)
2tsp unflavored gelatin powder
2 tbsp warm water
cherries, to garnish
1. Heat the cream and sugar in a small saucepan over medium heat. Bring to boil. Remove from the heat and stir in the chocolate until fullly incorporated.
2. Soak the gelatin in the warm water in a small bowl for 5 minutes. Pour into the cream mixture, stirring to combine.
3. Stir the mixture through a fine-mesh sieve and set a side to cool a little.
3. Pour the cream into the glass or molds and refrigerate overnight, or until set.
𝐂𝐨𝐟𝐟𝐞𝐞 𝐒𝐲𝐫𝐮𝐩
Heat 1/2 cup of coffee (instant or extra strong) with 1/2 cup of sugar. Let it simmer for 8-10 minutes until thick and syrupy.
#creamofeurope #enjoyitsfromeurope #frenchcream #frenchpastries
This post is made possible by @creamofeurope, co-funded by the EU.
pour over coffee set 在 Junyou Liu Facebook 的最讚貼文
每天早晨的浪漫,就是用一杯咖啡的儀式跟自己相處
拍攝跟咖啡相關的東西也會感到欣喜
Designer : Forn-Woei Koong
Photographer : Jun-You Liu
Video Editor : Tien-Hui Hsueh
-
Smell the Flower
Design for Enriching the Experience of Pour Over Coffee
「Smell the Flower」是手沖咖啡用的一組溫度計與秤,將手沖咖啡中的量測環節與動作,做了較感性、視覺性地轉化。「咖啡豆秤重」轉換成「插花」,而「閱讀溫度計的數字」以「聞花香」來呈現。
在英文中,「Smell the Flower」有停下腳步放鬆、忙裡偷閒的意思。藉由溫度計與電子秤的再設計,將沖煮過程中理性的數字抽離,擺脫如科學實驗般的緊張感,並使手沖咖啡變成一件更優雅與美麗的事。
pour over coffee set 在 Tasty Japan Youtube 的最佳解答
甘くてスパイシーな風味が独特のアジアのドリンクのご紹介です!
本格的な作り方でハマっちゃうこと間違いなし♪
お好みに合わせて、ぜひ作ってみてくださいね!
アジアのドリンク4選
〈マンゴーラッシー〉
1人分
材料:
マンゴー 1個
砂糖 大さじ1
牛乳 240ml
無糖ヨーグルト 245g
作り方:
1. マンゴーを縦に切って種を取り除く。グラスの縁で皮を剥く。
2. マンゴー、砂糖、牛乳、無糖ヨーグルトをミキサーに入れ、滑らかになるまでかくはんする。
3. グラスに注いだら、完成!
〈タイアイスティー〉
2人分
材料:
■紅茶
水 1L
タイティーの茶葉 25g
■シロップ
砂糖 400g
水 360ml
■盛り付け
氷 35g
牛乳 30ml
生クリーム 30ml
作り方:
1. 鍋に水1Lとタイティーの茶葉を入れ、強火で熱す。沸騰したらすぐに茶こしを通して耐熱容器に注ぐ。常温になるまで冷ます。
2. シロップを作る。小鍋に砂糖と水360mlを入れて熱し、砂糖が溶けるまで沸騰させる。
3. 2つのグラスに氷を分け入れる。(1)を240ml、(2)をお好みの分量、牛乳、生クリームを注ぐ。よく混ぜたら、完成!
〈ベトナムコーヒー〉
1人分
材料:
チコリコーヒー(粉)大さじ1
練乳 大さじ2
熱湯 240ml
作り方:
1. ベトナムコーヒーフィルターにチコリコーヒーを入れる。上から中蓋を被せる。
2. 練乳をグラスの底に入れる。
3. (1)をグラスの上にのせ、フィルターに熱湯を注ぐ。上蓋をのせ、コーヒーが完全に抽出されるまで待つ。
4. 練乳が溶けるようによく混ぜたら、完成!
〈台湾タピオカミルクティー〉
2人分
材料:
■紅茶
水 480g
紅茶ティーバッグ 6個
■タピオカとシロップ
水 960ml
ブラックタピオカ (乾燥)50g
ブラウンシュガー 440g
熱湯 240ml
■盛り付け
氷 30g
牛乳 30ml
生クリーム 30ml
タピオカ用ストロー
作り方:
1. 紅茶を作る。鍋に水480mlとティーバックを入れ、強火で熱す。沸騰したら火から下ろし、冷ます。
2. タピオカとシロップを作る。鍋に水960mlを入れて沸騰させる。タピオカを入れ、柔らかくなるまで20分程茹でる。
3. タピオカをざるにあけ、ざるをボウルに入れる。ブラウンシュガーと熱湯240mlを加え、ブラウンシュガーが溶けるまで混ぜる。 30分寝かした後、タピオカとシロップを分けて保存する。
4. 2つのプラスチック容器にタピオカ50gを分け入れる。氷を入れ、シロップをお好みの分量、(1)を240ml、牛乳、生クリームを注ぐ。
5. タピオカ用ストローでよく混ぜたら、完成!
===
Delicious Asian Drinks
〈Mango Lassi〉
for 1 serving
Ingredients:
1 mango
1 tablespoon sugar
1 cup milk(240 mL)
1 cup plain yogurt(245 g)
Preparation:
1. Cut the mango in half lengthwise, around the pit.
2. Press the mango halves down along the edge of glass to separate the flesh from the skin.
3. Add the mango to a blender, along with the sugar, milk, and yogurt. Blend until smooth.
4. Pour the mango lassi into a glass.
5. Enjoy!
〈Thai Iced Tea〉
for 2 servings
Ingredients:
THAI TEA
4 cups water(1 L)
1 cup thai tea leaves(25 g)
SIMPLE SYRUP:
2 cups sugar(400 g)
1 ½ cups water(360 mL)
ASSEMBLY:
½ cup ice(35 g)
simple syrup, to taste
1 cup thai tea(240 mL)
¼ cup half & half(60 mL)
Preparation:
1. In a large pot over high heat, combine the water and Thai tea leaves. Bring the tea to a boil, then immediately pour the tea through a strainer into a heat-proof vessel to remove the tea leaves. Let the tea cool to room temperature.
2. Make the simple syrup: in a small pot over high heat, combine the sugar and water. Bring to a boil and cook, stirring occasionally, until the sugar has dissolved and the syrup is clear.
3. Assemble the tea: divide the ice between 2 glasses, then add simple syrup, tea, and half-and-half.
4. Stir before serving.
5. Enjoy!
〈Vietnamese Coffee〉
for 1 serving
Ingredients:
1 tablespoon ground chicory coffee
2 tablespoons sweetened condensed milk
1 cup hot water(240 mL)
Preparation:
1. Pour the ground coffee into a Vietnamese phin filter base. Place the phin filter strainer on top of the coffee.
2. Pour the sweetened condensed milk into a glass.
Place the phin assembly on top of the glass. Pour hot water into the phin filter. Place the phin filter lid on top and let the coffee drip through the filter into the glass.
3. Stir well before serving.
4. Enjoy!
〈Taiwanese Bubble Tea〉
for 2 servings
Ingredients:
BLACK TEA
2 cups water(480 g)
6 black tea bags
TAPIOCA PEARLS AND BROWN SUGAR SYRUP
½ cup medium black tapioca pearls(50 g)
2 cups brown sugar(440 g)
1 cup hot water(240 mL)
ASSEMBLY
½ cup tapioca pearls(50 g), cooked
½ cup ice(30 g)
brown sugar syrup, to taste
1 cup black tea(240 mL), chilled
¼ cup half & half(60 mL)
2 wide-opening straws
Preparation
1. In a medium pot over high heat, combine the water and tea bags. Bring to a boil, then remove the pan from the heat and let the tea cool to room temperature.
2. Bring a medium pot of water to boil over high heat. Once the water is boiling, add the tapioca pearls and boil until softened, about 20 minutes.
3. Drain the pearls through a strainer.
4. Set the strainer with the pearls over a medium bowl. Add the brown sugar to the strainer and pour the hot water over.
5. Stir to dissolve the brown sugar. Soak the pearls in brown sugar syrup for 30 minutes, then store the bubbles and syrup separately until ready to serve.
6. Assemble the tea: Divide the pearls and ice between 2 glasses, then add the brown sugar syrup, tea, and half and half.
7. Stir with a wide-opening straw, then serve.
8. Enjoy!
#TastyJapan
#レシピ
MUSIC
Licensed via Audio Network
![post-title](https://i.ytimg.com/vi/HzKh1zI8lLc/hqdefault.jpg)
pour over coffee set 在 Peaceful Cuisine Youtube 的最佳解答
I lived in Sydney, Australia for a whole year when I was 20 year old. That's where I started my cooking journey! I loved drinking coffee at Bondi beach, yes I worked as a chef assistant at a cafe in Bondi. I actually never tried lamington when I was there. I ate a lot of TimTam though. lol Anyways, Australian Orange is in season in Australia right now, go get your orange and make this Australian style treat! G'day mate ;)
Taste Australia
https://www.instagram.com/tasteaustralia_jp/
https://www.facebook.com/TasteAustraliaJapan/
Same video without music : https://youtu.be/lx9fHzJe9wY
-----------------------------------------------------------------------
Music : (Epidemic Sound)
get 30 day free trial using the link below :)
http://share.epidemicsound.com/FQbHC
#1 // Castor - S.A. Karl
#2 // Forget - Jakob Ahlbom
-----------------------------------------------------------------------
Ingredients: makes 6 mini kouglofs
For the kouglof :
100 pastry flour
130g orange
25g oat milk (or whatever you like)
30g oil
60g beet sugar
1 tsp baking powder
For the frosting :
100g icing sugar
7g cacao powder
1 tsp coconut oil
1 1/2 tbsp home made vanilla extract (or water)
coconut flakes
Instructions:
1. In a blender, combine orange, oil and oat milk together and blend well.
2. add pastry flour, sugar and baking powder and mix well.
3. pour the mixture into a kouglof pan. bake at 180C/356F for 30 minutes.
4. mix all the ingredients for the frosting and pour over kouglof. sprinkle coconut flakes.
5. set aside and wait until it completely dries (it takes about a few hours to a day)
6. Enjoy!
-----------------------------------------------------------------------
「材料」ミニクグロフ6個分
薄力粉 100g
オレンジ 130g
オーツミルク 25g
オイル 30g
てん菜糖 60g
ベーキングパウダー 小さじ1
「作り方」
1、オレンジ、オイル、オーツミルクをブレンダーで滑らかになるまで混ぜる。
2、薄力粉とベーキングパウダーを篩い入れ、混ぜ合わせる。
3、クグロフ型に流し込み、180℃で30分、オーブンで焼く。
4、フロスティングの材料を全て混ぜ合わせる。必要に応じて水で固さを調節する。クグロフ全体に垂らす。
5、完全に乾くまで待ちます。(数時間〜1日ほど)
6、エンジョーイ!
-----------------------------------------------------------------------
Website : http://www.peacefulcuisine.com
Instagram:@peaceful_cuisine
Facebook : https://www.facebook.com/peacefulcuisine.ryoya
Other Channel : https://www.youtube.com/c/RyoyaTakashima
App : https://play.google.com/store/apps/details?id=jp.co.c2inc.peacefulcuisine
-----------------------------------------------------------------------
Equipments & etc:
Camera : Fujifilm GFX100
Lens : Fujinon GF45mmF2.8
Lens Filter : Kenko variable NDX 82mm / Kenko MC close-up filter NEO No.1 & No.3
Mic:SENNHEISER MKE600
Monitor : Atomos Shinobi
Tripods:SLIK carbon 923 pro/ SLIK carbon 823 pro/ SLIK mini pro 7/ RRS TP-243 Ground-Level Tripod
Slider : iFootage Shark Slider Mini
Edit : Adobe Premiere Pro
-----------------------------------------------------------------------
![post-title](https://i.ytimg.com/vi/txNdohqUmgw/hqdefault.jpg)
pour over coffee set 在 Peaceful Cuisine Youtube 的最佳貼文
I lived in Sydney, Australia for a whole year when I was 20 year old. That's where I started my cooking journey! I loved drinking coffee at Bondi beach, yes I worked as a chef assistant at a cafe in Bondi. I actually never tried lamington when I was there. I ate a lot of TimTam though. lol Anyways, Australian Orange is in season in Australia right now, go get your orange and make this Australian style treat! G'day mate ;)
Taste Australia
https://www.instagram.com/tasteaustralia_jp/
https://www.facebook.com/TasteAustraliaJapan/
Original video with music : https://youtu.be/txNdohqUmgw
-----------------------------------------------------------------------
Ingredients: makes 6 mini kouglofs
For the kouglof :
100 pastry flour
130g orange
25g oat milk (or whatever you like)
30g oil
60g beet sugar
1 tsp baking powder
For the frosting :
100g icing sugar
7g cacao powder
1 tsp coconut oil
1 1/2 tbsp home made vanilla extract (or water)
coconut flakes
Instructions:
1. In a blender, combine orange, oil and oat milk together and blend well.
2. add pastry flour, sugar and baking powder and mix well.
3. pour the mixture into a kouglof pan. bake at 180C/356F for 30 minutes.
4. mix all the ingredients for the frosting and pour over kouglof. sprinkle coconut flakes.
5. set aside and wait until it completely dries (it takes about a few hours to a day)
6. Enjoy!
-----------------------------------------------------------------------
「材料」ミニクグロフ6個分
薄力粉 100g
オレンジ 130g
オーツミルク 25g
オイル 30g
てん菜糖 60g
ベーキングパウダー 小さじ1
「作り方」
1、オレンジ、オイル、オーツミルクをブレンダーで滑らかになるまで混ぜる。
2、薄力粉とベーキングパウダーを篩い入れ、混ぜ合わせる。
3、クグロフ型に流し込み、180℃で30分、オーブンで焼く。
4、フロスティングの材料を全て混ぜ合わせる。必要に応じて水で固さを調節する。クグロフ全体に垂らす。
5、完全に乾くまで待ちます。(数時間〜1日ほど)
6、エンジョーイ!
-----------------------------------------------------------------------
Website : http://www.peacefulcuisine.com
Instagram:@peaceful_cuisine
Facebook : https://www.facebook.com/peacefulcuisine.ryoya
Other Channel : https://www.youtube.com/c/RyoyaTakashima
App : https://play.google.com/store/apps/details?id=jp.co.c2inc.peacefulcuisine
-----------------------------------------------------------------------
Equipments & etc:
Camera : Fujifilm GFX100
Lens : Fujinon GF45mmF2.8
Lens Filter : Kenko variable NDX 82mm / Kenko MC close-up filter NEO No.1 & No.3
Mic:SENNHEISER MKE600
Monitor : Atomos Shinobi
Tripods:SLIK carbon 923 pro/ SLIK carbon 823 pro/ SLIK mini pro 7/ RRS TP-243 Ground-Level Tripod
Slider : iFootage Shark Slider Mini
Edit : Adobe Premiere Pro
-----------------------------------------------------------------------
![post-title](https://i.ytimg.com/vi/lx9fHzJe9wY/hqdefault.jpg)
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