espresso的問題，透過圖書和論文來找解法和答案更準確安心。 我們找到下列問答集和資訊懶人包

Modern Classic Cocktails: 60+ Stories and Recipes from the New Golden Age in Drinks

為了解決espresso的問題，作者Simonson, Robert 這樣論述：

60+ recipes for today’s modern classics with entertaining backstories from the cocktail revival of the past thirty years, by a two-time James Beard Award nominee and New York Times cocktail and spirits writer.＂No proper drinking library is complete without Robert Simonson’s volumes, and Modern Cl

assic Cocktails is one of the best yet.＂ --Adam Platt, New York magazine restaurant critic and author of The Book of Eating One of the greatest dividends of the revival in cocktail culture that began in the 1990s has been the relentless innovation. More new cocktails--and good ones--have been invent

ed in the past thirty years than during any period since the first golden age of cocktails, which lasted from roughly the 1870s until the arrival of Prohibition in 1920 and included the birth of the Martini, Manhattan, Daiquiri, and Tom Collins. Just as that first bar-world zenith produced a half-ce

ntury of classic recipes before Prohibition, the eruption of talent over the past three decades has handily delivered its share of drinks that have found favor with arbiters on both sides of the bar. Among them are the Espresso Martini, White Negroni, Death Flip, Old Cuban, Paper Plane, Siesta, and

many more, all included here along with each drink’s recipe origin story. What elevates a modern cocktail into the echelon of a modern classic? A host of reasons, all delineated by Simonson in these pages. But, above all, a modern classic cocktail must be popular. People have to order it, not just d

uring its initial heyday, but for years afterward. Tommy’s Margarita, invented in the 1990s, is still beloved, and the Porn Star Martini is the most popular cocktail in the United Kingdom, twenty years after its creation. This book includes more than sixty easy-to-make drinks that all earned their s

tripes as modern classics years ago. Sprinkled among them are also a handful of critics’ choices, potential classics that have the goods to become popular go-to cocktails in the future.

espresso進入發燒排行的影片

應用於自行車微發電機設計與分析

為了解決espresso的問題，作者張期鈞 這樣論述：

本論文主要在討論過去研究中自行車發電機以及市售之自行車微發電機特性，並設計與製作一個輕量化且簡單易於使用的永磁式自行車微發電機。在目前市售的自行車微發電機效率最佳的為輻調式發電機，其重量輕且發電功率高。而在本次研究中則分別使用4片與6片I型矽鋼片疊製作鐵芯，並以漆包線纏繞不同匝數線圈的定子利用不銹鋼所製成的支架固定在車架。使用切割墊與圓形強力磁鐵製作成轉子安裝於自行車的輪框上，與固定在車架的定子相結合。根據研究後可得出結論共有三個面向，首先定子鐵芯以越多矽鋼片疊製成且纏繞的線圈匝數越多時，在時速越高的情形下，其輸出電壓越大，此結論與過去研究之結論相符合，並進一步發現定子線圈的纏繞方式

會影響輸出電壓，兩者呈正相關。其次則是與市售之微發電機之比較結果，本次製作的微發電機與發電花鼓或是摩電式發電機來說其輸出電壓較其二者為高，但在重量上較發電花鼓輕而比摩電式發電機重，而與幅條式發電機相比時則輸出功率較差且重量較重，均不如市售之幅條式發電機故仍有改進之空間。最後則是本次研究與過去研究相比較發現，將定子串聯後確實可增加輸出電壓，因此欲輸出更多電壓應使用更多定子串聯，但本發電機不能對電動輔助自行車之電池充電，其主因在於電動輔助自行車並沒有行駛中充電的設計，且即便可直接對該電池進行充電，本次製作之發電機與市售之升壓充電模組相搭配時仍不足以補充因電動輔助之電能。

The Art & Craft of Coffee Cocktails: Over 75 Recipes for Mixing Coffee and Liquor

為了解決espresso的問題，作者Clark, Jason 這樣論述：

Enjoy two of life’s greatest pleasures - coffee and alcohol - with this comprehensive guide to mixing perfect coffee cocktails. World-class mixologist Jason Clark will inspire, excite and educate you by taking you behind the bar for a masterclass in creating coffee-based cocktails.First take a jo

urney into the history and craft of coffee, the world’s most popular beverage, from crop to cup. Next follow his expert mixing tips aimed at everyone from keen beginners to bartenders working in the world’s best bars. More than 75 recipes follow, covering all styles of cocktails from stirred and sha

ken through to blended and blazed. Learn how to perfect simple classics such as Espresso Martini and Irish coffee or try your hand at technical modern marvels Cinnamon Toast Crunch White Russian and Whiskey Pour Over. With The Art and Craft of Coffee Cocktails in hand your daily grind will never be

the same!

脂質密集的後水解咖啡渣的原位（反）酯化

為了解決espresso的問題，作者Kristelle Lati Quijote 這樣論述：

在這項研究中，脂質密集的後水解咖啡渣 (PHSCG) 含有約 23 wt.% 的脂質，被用作通過原位（轉）酯化（ISTE）生產脂肪酸甲酯（FAME）的原料。在充分乾燥從廢咖啡渣 (SCG) 的稀酸水解 (DAH) 中獲得的濕殘留物後，對收集的 PHSCG 進行預官能化（每克乾燥的無脂質 PHSCG 約 0.86 mmol H+）。在環境壓力條件下，採用田口方法和回歸分析優化 ISTE，溫度 (55 – 75  C)、溶劑固比 (SSR) (6 – 10 cm3∙g-1) 和反應 時間（4 – 12 小時），作為調查的主要因素。在間歇式反應器系統的 ISTE 過程中，每 100 克 PHSC

G 可獲得 19.47 ± 2.44 克 FAME 的最佳產量，相當於約 96% 的轉化率。在亞臨界條件下，反應器負載 (RL) (55 – 85 %)、SSR (4 – 8 cm3∙g-1)、溫度 (100 – 150  C) 和時間（0 – 30 分鐘保持時間）的影響 已被調查。 每 100 克 PHSCG 約 21 克的高 FAME 產量，在約 1 小時內轉化可提取和結合脂肪酸 (FA) 的等效轉化率 (約 107%) 超過了預期的可提取 FA 量。在 85% RL、6 cm3 甲醇/g PHSCG 和非等溫反應至 125  C (~0.8 MPa) 的有利條件下，當使用具有更高脂質

含量和 較低的強酸密度。由於預官能化 PHSCG 的固有催化活性，在兩種條件下對 PHSCG 中的脂質進行 ISTE 均無需添加催化劑。進行元素和 FT-IR 分析以確定功能化程度。 DAH後充分乾燥，材料的強酸密度增加了21.5倍。 儘管一些功能化材料在 ISTE 過程中溶解了，但 ISTE 後的殘留物仍然具有顯著的強酸位點，並且當用作油酸和甲醇酯化的固體酸催化劑時表現出可觀的活性。 DAH和隨後的干燥以誘導同時碳化和磺化，可用作從含脂質的木質纖維素殘留物如SCG生產生物柴油生產原料的手段。