手沖咖啡 黃金比例 Perfect Pour-Over Coffee Golden Ratio
手沖咖啡 之所以迷人，在於透過簡易手沖咖啡器具，就能品味不同咖啡品種、咖啡產地、咖啡處理法及咖啡焙度所帶來千變萬化的風味。手沖咖啡的過程有許多變因要考量：咖啡粉水比、咖啡研磨粗細、手沖咖啡水溫、咖啡萃取時間、咖啡注水方式及手沖咖啡比例等，以下簡單說明各種變因，並先簡列圖表如下。
The beauty of pour-over coffee is that through simple utensils, you can taste the ever-changing flavors brought by different varieties, origins, brewing methods and roasting degrees. There are many factors to consider in the process of pouring coffee: powder-to-water ratio, grind size, water temperature, extraction time and pouring methods.
手沖咖啡粉水比怎麼算？手沖咖啡黃金比例是多少
手沖咖啡比例，即咖啡粉與水的比例，影響的是喝起來的「濃度」。例如用20克咖啡粉、以300克水來沖煮，手沖咖啡粉水比是1:15。有肯定好喝的手沖咖啡黃金比例嗎？其實沒有一定的標準，因為每個人喜愛的咖啡濃度不同，適合自己的咖啡濃度，就是自己的手沖咖啡黃金比例。而比較多人在用的咖啡粉水比是1:15。
手沖咖啡粉水比1:14和1:16比較，1:14會較1:16更為濃郁；也就是若用20g的咖啡粉，注水量280克，喝起來會比注水300克還要濃；手沖咖啡粉水比越高喝起來越淡，可以依喜愛的濃淡度去調整手沖咖啡粉水比例。
關於手沖咖啡注水量的計算，坊間有兩種算法，一種是計算注入的水量、另一種為流到咖啡下壺的水量。例如以1:15來萃取咖啡，用300克水沖煮20克咖啡粉，最終流到下壺的水量不是300克，因為有部份水被咖啡粉吸附住了；以經驗來說，300克水沖20克咖啡只會得到270克咖啡液。所以用20克咖啡粉要讓下壺得到300克咖啡液，約略要沖入330克水。兩種算法都有人用，沒有哪一種是正確的，只是在與人聊天時，建議先確認在講的是哪一種版本。
How is the powder to water ratio calculated? what is the golden ratio?
Pour-over coffee’s powder to water ratio affects the “strength concentration” of the drink. For example, brew with 20g of coffee powder and 300g of water, and the powder to water ratio is 1:15. Is there a golden ratio to make a perfect coffee? In fact, there is no certain standard, because everyone's favorite coffee strength concentration is different, and the one suits you is your own golden ratio. Many people use 1:15 powder to water ratio.
Comparing powder to water ratio 1:14 with 1:16, 1:14 will be richer than 1:16. That is, if 20g coffee powder with 280g water, and the drink will be stronger than 300g water; The higher the water ratio, the lighter it tastes. You can adjust the powder to water ratio according to your preferred strength concentration.
Regarding the calculation of the amount of water for brewing, there are two ways. One is to calculate the amount of pouring water, and the other is to calculate the amount of water in the coffee pot. For example, if powder to water ratio is 1:15, which means 20g of coffee powder is brewed with 300g of water. However, the final amount of water in the coffee pot is not 300g, because part of the water is absorbed by the coffee powder. From our experience, 300g water with 20g of coffee will only get 270g of coffee. So, with 20g of coffee powder, if you want to brew 300g of coffee, you will need about 330g of water. People use both version, and both of them are correct. It is just that when talking with people, it is recommended to confirm which version you are talking about first.
咖啡濃度與咖啡萃取率 對手沖咖啡風味的影響
影響手沖咖啡好不好喝的因素，除了手沖咖啡濃度、還有手沖咖啡萃取率。綜合來說，咖啡濃度太低會平淡無味，咖啡濃度太高則礙口；咖啡萃取率過低，會有死酸感，咖啡萃取率過高，則會苦澀。
當咖啡萃取率上升時，咖啡濃度也會同時上升，隨著咖啡萃取率與咖啡濃度上升，咖啡風味會越來越強，並從一開始酸甜感較明顯，慢慢的苦味伴隨開始出現，到最後只剩下苦味礙口感。以下圖簡單分辨咖啡萃取率與咖啡濃度的關係。
The effect of strength concentration and extraction rate on flavor
The factors that affect the taste of pour-over coffee are not only the strength concentration, but also the extraction rate. In general, if the strength concentration is too low, it will be plain and tasteless, and if the concentration is too high, it will be too strong; if the extraction rate is too low, there will be too sour; if the extraction rate is too high, it will be too bitter.
When the extraction rate increases, the strength concentration will also increase at the same time. As the extraction rate and strength concentration increase, the coffee flavor will become stronger, and you can taste the sweetness and acidity first, then bitterness, and bitter and unpleasent taste at the end. The following figure briefly demonstrate the relationship between extraction rate and strength concentration.
手沖咖啡金杯準則 (多數人認為好喝的濃度與萃取率)
金杯準則 最早由麻省理工洛克哈特博士於1960年代提出，後來幾經修正，不同國家的手沖咖啡金杯準則不同。其準則來源是經過市場調查，大多數人覺得某個濃度與萃取率區間裡的咖啡是好喝的。此區間為：咖啡濃度1.15%~1.55%；咖啡萃取率18%~22%。
咖啡濃度1.15%~1.55% -> 低於1.15%會平淡無味、高於1.55%會過濃礙口。
咖啡萃取率18%~22% -> 咖啡豆中能被萃取出的可溶性物質只占30%，萃取率低於18%會死酸、高於22%會苦澀。
因此若以20克咖啡粉，沖泡出300ml咖啡液 符合金杯標準的萃取結果如下：
- 咖啡萃出率 20%：20克x 20% = 4克 ( 20克咖啡中有4克溶入水中)
- 咖啡濃度1.33%：300ml x 1.33%=4克( 300ml咖啡液中有4克可溶性物質 )
要達到上述理論值，沖泡因素都要拿捏適當，咖啡磨粉粗細、手沖咖啡粉水比、水溫高低、手沖咖啡萃取時間長短、手沖咖啡沖泡手法以及咖啡豆焙度等，都會影響萃取率和濃度。以下圖示，簡列出影響萃取率的因素。
The Golden Cup Standard (Good extraction rate and strength concentration recommended by most people)
The Gold Cup Standard was first proposed by Dr. Lockhart of Massachusetts Institute of Technology (MIT) in the 1960s. After several revisions, the Gold Cup Standard is different in different countries. The guidelines are from market research, and most people think that coffee in a certain range of strength concentration and extraction rate is delicious. This range is: strength concentration 1.15~1.55%; extraction rate 18~22%.
Strength Concentration 1.15~1.55% -> If it is lower than 1.15%, it will be plain and tasteless, and if it is higher than 1.55%, it will taste unpleasant.
Extraction rate 18~22% -> Only 30% of soluble substances can be extracted from coffee beans. If the extraction rate is lower than 18%, it will be too sour, and if it is higher than 22%, it will be bitter.
Therefore, if 20g of coffee powder is used to brew 300ml of coffee, the golden cup standard extraction rate is:
- Extraction rate of 20%: 20g x 20% = 4g, 4g of 20g coffee are dissolved in water
- Strength Concentration 1.33%: 300ml x1.33%=4g, 4g of soluble substances in 300ml coffee
To achieve the above values, the brewing factors must be properly adjusted. The grind size, the powder to water ratio, the water temperature, the extraction time, the brewing method, and the roasting degree of the coffee beans will all affect the extraction rate and strength concentration. The following diagram briefly lists the factors that affect the extraction rate.
JC咖啡跟您一起沖出好咖啡
手沖咖啡器具
沖煮時需要使用到的器具有：磨豆機、濾紙、濾杯、手沖壺、咖啡下壺、電子秤、溫度計、碼表…等。
Justin Coffee brews good coffee with you
Pure-over coffee equipment
The pure-over coffee equipment includes grinder, filter paper, filter cup, pure-over pot, coffee pot, electronic scale, thermometer, stopwatch, etc.
手沖咖啡重要沖煮參數：
– 咖啡研磨度：刻度#4 [以小富士、小飛馬為例 / 約為砂糖粗細]
– 手沖咖啡水溫：89度 [85-95是適合沖煮的溫度]
– 手沖咖啡粉水比：1:15 [較多人採用的粉水比]
– 手沖咖啡悶蒸時間 30秒
– 手沖咖啡悶蒸粉水比 1:1.5
– 手沖咖啡沖煮時間 2分30秒 [含悶蒸]
Important brewing parameters:
- Grind size: #4 (according to Fuji or Faema coffee grinder)
- Water temperature: 89°C (85～95°C is suitable for brewing)
- Powder to water ratio: 1:15 (most popular ratio)
- Bloom 30 seconds
- Bloom powder to water ratio 1:1.5
- Brewing 2.5 minutes including bloom
手沖咖啡的沖煮步驟：
[ 以1-2人份為例，20g粉，沖煮出300g的咖啡 ]
1. 研磨咖啡粉20g
2. 熱水沖濕濾紙，去除紙味
3. 均勻的倒入咖啡粉
4. 悶蒸 (89°C熱水，の字型注入30g水，等待30秒)
5. 悶蒸後繼續以の字型穩定注水，水量達約300g即可 [注水過程儘量往中心注水]
6. 完成
Brewing steps:
(for 1~2 cups: 20g coffee powder brewing 300g coffee)
- Grind 20g coffee beans
- Wet filter paper with hot water to remove paper smell
- Pour in the coffee powder evenly
- Bloom (89°C hot water, create a whirlpool as you pour 30g water, bloom for 30 seconds)
- Continue steady stream in consistent concentric circles from the center outwards and back towards the middle and stop after pouring 300g water (concentrate on the center of the bed when pouring water)
小知識:
1. 選擇好的咖啡磨豆機，咖啡研磨的粒徑大小越均勻越能萃取出風味飽滿、層次分明的好喝咖啡。
2. 手沖咖啡悶蒸時，重點為讓每一顆咖啡粉都平均吸收水分，粉層鼓起成山丘狀為最佳狀態。
3. 手沖咖啡濾杯中心粉層較厚，故注水過程，中心給水可較周圍多一些。
Tips
- Choose a good grinder, the more even the particle size of the grinding, the more delicious coffee with full flavor and distinct structure can be extracted.
- When bloom, the key is to let each coffee powder absorb water evenly, and it’s the best when the powder layer bulges into a hill.
- The center of coffee bed is thicker, so when pouring water, please concentrate on the center of the bed rather than the surrounding area.
手沖咖啡的有趣就在於調整變因、多加嘗試，以獲得心目中的理想咖啡風味，有了相關手沖咖啡知識，並善用手邊手沖咖啡工具，在家也可以享受如咖啡館般的好咖啡。
最後再貼一次我們精心製作的手沖咖啡小訣竅圖表，與您分享手沖咖啡的美好！
The fun of pour-over coffee is that you can adjust the factors and experiment to get the ideal flavor in your mind. With the relevant knowledge and the tools at hand, you can enjoy a good coffee at home like in a coffee shop.
Finally, posting our carefully crafted tip chart to share with you the beauty of pour-over coffee!
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