關於 low pressure原理 ，我們在網路上蒐集到這些相關的討論、資訊與評價

【養生有法】有無人閒時喜歡去焗一身汗？

#適合成日手腳冰冷人士
#但注意出汗過多會耗津傷血
#星期三問題多多

蒸汗踢走春日潮濕？
灣仔OL：「坊間有不少古法蒸浴、汗蒸幕及蒸腳店，蒸完出一身汗，可以蒸走多餘的濕氣嗎？」

CheckCheckCin：流汗的確是其中一個祛濕方法，無論是焗桑拿、蒸浴、汗蒸幕或者蒸腳，都是靠加熱的原理加速血液循環，令毛孔擴張出汗，有助排走體內濕氣，尤其適合平日少運動、氣滯濕鬱、濕氣重人士。但要注意蒸浴時，不要以為溫度越高、汗出得越多越好，因為發汗過多會耗津傷血，容易引發頭暈、中暑、虛脫狀況。蒸浴時亦不宜太飽或太餓，出汗後宜適量補充水份，患有低血壓、高血壓、心血管疾病的話，宜先諮詢醫師意見。
雖然同樣為出汗，但最理想的方法當然是透過做運動出汗，因為透過帶氧運動，在運動過程中會加速新陳代謝，讓身體主動排汗，對身體整體機能大有益處，比起蒸汗這種被動出汗方式更為健康！

Steam away spring dampness?
There are a lot of different steam baths, hanja (Korean sauna), and various steam shops. I tend to sweat a lot after steaming, does excess dampness get steamed away too?
CheckCheckCin: Sweating is one of the ways to remove dampness from your body- it could be through sauna, steam baths, hanja or other steaming methods. The theory behind is using heat to speed up blood circulation, enlarging sweat pores to promote sweating which removes dampness from your body. It’s especially suitable for those who do not exercise often, retain dampness in your body caused by qi stagnation, or people with severe dampness. It is important to be careful during steaming not to use temperature that is too high or work towards sweating too much as over sweating can consume fluids and hurt your blood, which can trigger issues such as dizziness, heat stroke and exhaustion. Do not be too full or too hungry when you enter steam baths, be sure to replenish your fluids after sweating. Those with low blood pressure, high blood pressure, or cardiovascular diseases should consult professional opinion.
The most ideal way to sweat is still through exercising as aerobic exercises can improve metabolism allowing your body to sweat naturally. This is much healthier for your body than steaming!

#男 #女 #我疲憊 #濕熱

如果之前D字太細，睇唔到我係Esquire寫左咩，我就從新post一次，好random咁pop左十樣野作為coffee lover應該要知既野。
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1.咖啡櫻桃（Coffee cherry）：　咖啡豆原來的模樣長得像櫻桃。採收之後經過處理及烘焙，變成的棕色咖啡豆。　咖啡原本是果實，帶有果酸及甜度是正常的，不要覺得酸的咖啡就是劣質貨。
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2.埃塞俄比亚（Ethiopia） ：咖啡的發源地，相傳公元750年，一位名為Kaldi埃塞俄比亚的牧羊人在偶然間發現羊吃過一些紅色果實後變得興奮，後來發這些紅色果實正是咖啡櫻桃。
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3.特濃咖啡(Espresso)：　由意式咖啡機所沖製，特濃咖啡是經過高壓(9 bar)、高溫(91-96度)及短時間（20- 30秒）所沖製以成（~30毫升）。由於經過高壓沖製，可在濃縮咖啡表面看到一層為特濃咖啡帶來豐富的口感的咖啡油 。特濃咖啡可以將咖啡豆的風味放大，建議飲用前先搞伴兩下再分兩口品嚐。
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4.咖啡拉花（latteart）:咖啡拉花的原理是利用特濃咖啡及經過用蒸氣棒加熱的綿綿細滑牛奶之間的密度差，再加上咖啡師的技術而造成。基本的圖案有心形及樹葉。拉花只是bonus，最重要還是咖啡本身的味道。　
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5.手沖咖啡：手沖咖啡近期盛行的飲法，有別於用意式咖啡機沖製，味道比較清新及淡，整個體驗較傾向品嚐咖啡原產地甚至個別莊園的出品，比較像品茶。
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6.咖啡因：一般一杯咖啡咖啡因含量有50至150毫克，而其實一罐可樂咖啡因含量亦有32毫克。正常人一天攝取不多於500毫克對健康不會有影響。但要注意的是沖煮咖啡時期越長，釋放的咖啡因就會越多。
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7.存放咖啡：咖啡豆應存放在陰涼，避免光、熱及遠離重味道的地方，千萬不要放進冰箱。

8.巴西：咖啡最大生產國，在2016-17年度，總共出產了34億公斤咖啡豆，佔全球生產約四成。巴西咖啡傾向溫和，帶有堅果，巧克力風味，酸度低，普遍用於商業咖啡豆上。
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9.精品咖啡Specialty coffee : 根據精品咖啡協會(Specialty Coffee Association)，當咖啡豆通過杯測(CUPPING)並得到80分以上就稱為精品咖啡。杯測需要由認可咖啡品質鑑定師(Q grader) 進行，由準備到試味都有嚴格規定，杯測的分數會直接影響咖啡豆的價格。
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10.貓屎咖啡：印尼麝香貓Kopi Luwak以咖啡果實作為食糧，食用後會在胃裡發酵，咖啡豆不能被消化而被排泄出來。糞便中的咖啡豆被提取出來進行加工後，咖啡變得有種獨一無二的味道，但貓屎咖啡工業間接帶來對麝香貓的不人道對待問題。
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1. Coffee cherry: The coffee fruit looks alike with cherry. Coffee beans turn to brown after harvesting, processing and roasting. The original taste of coffee should bring you some acidity and sweetness, and acidic coffee should not be considered low quality.
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2. Ethiopia: The origin of coffee. Around AD 750, a sheep-herder named Kaldi noticed his sheep became hyper-active after eating the red fruit which were found as coffee cherry.
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3. Espresso: It is brewed by Italian espresso machine. Espresso (~30ml) is prepared with high pressure (9bar), at high temperature (91-96 °C) with a short duration (20-30s). You could find the oil on top which can enhance the body of espresso. The flavors in espresso are enlarged and you are recommended to stir it before drinking, and finish it in two sips.
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4. Latte art: The latte art is created by the density difference between espresso and steamed milk with micro foam, and the motion of the barista. The basic patterns include heart and rosetta. Anyway, latte art is the bonus. What matters is the taste of the coffee.
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5. Hand drip coffee: Hand drip coffee is on the rise recently, which is totally different with espresso-based coffee. Its taste is rather fresh and mild, and we tend to appreciate the origin and even the manor of the coffee beans produced, similar with the tea appreciation.
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6. Caffeinate: In general, a cup of coffee contains 50-150mg of caffeinate, while a can of coke contains 32mg of caffeinate. The recommended amount of caffeine is no more than 500 mg per day for healthy adults. Be noted that the longer the coffee is brewed, the more caffeine it generates.
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7. Coffee beans storage: Coffee beans should be stored in a cool place away from light, heat and strong smell. Do not keep inside the fridge.
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8. Brazil: The world’s largest coffee producers. In 2016-2017, it produced 340,000,000kg of coffee beans accounting for 40% of the coffee production worldwide. Brazilian coffee beans which tend to mild, with hints of nuts and chocolates notes and low acidity, are commonly used in commercial coffee blends.
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9. Specialty Coffee: According to the Specialty Coffee Association, specialty coffee is defined as any coffee that scores above 80 points on a 100point scale in cupping. Cupping is performed by licensed Q graders and there is a standard cupping protocol to access the quality of the cup. The score from cupping affects the price of the coffee beans directly.
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10. Kopi Luwak coffee: The Indonesia civet cats, Kopi Luwak, like eating coffee cherries. Coffee beans are fermented inside their stomachs and crapped out as the coffee beans cannot be digested. The coffee beans which are extracted and processed create unique flavors. However, Kopi Luwak coffee has raised the unethical issues towards the civet cats.