咖啡冲煮方式对比图

一张复古百科全书风格的对比图，在做旧奶油色羊皮纸上展示七种咖啡冲煮方式。每种方式占一列：Espresso、Pour-Over、French Press、AeroPress、Moka Pot、Cold Brew、Siphon。衬线字体行标题标注研磨度、冲泡时间、水温、风味特征、难度。各设备剖面线描插图置于列顶，以棕褐墨水细密排线绘制。水平颜色带从淡棕褐（柔和）到深浓缩咖啡棕（浓郁）编码风味强度。底部砖红标注横幅写道：「咖啡冲煮方式对比图」木刻手写体标题，褪色棕色网格线。

A vintage encyclopedia-style comparison chart illustrating seven coffee brewing methods on aged cream parchment. Each method occupies a vertical column: Espresso, Pour-Over, French Press, AeroPress, Moka Pot, Cold Brew, Siphon. Row headers in a serif typeface: Grind Size, Brew Time, Water Temp, Flavour Profile, Difficulty. Cross-section line illustrations of each device sit at the top of each column, rendered in sepia ink with fine hatching. A horizontal colour band encodes flavour intensity from pale tan (mild) to dark espresso brown (bold). Callout ribbon along the bottom in brick red: "Water temperature is the single variable most brewers overlook." Title in a hand-lettered woodblock font. Grid lines in faded brown. No photography.