冬天是手沖的季節？揭開冬日咖啡更美味的秘密 Is Winter the Season for Pour-Over? Uncovering Why Coffee Tastes Better in Cold Weather
目錄：
1. 冬天要慢慢品咖啡
2. 冬天手冲易「翻車」的原因
3. 冬天手冲的五個小訣竅
冬天一到，很多人會突然更想手沖。不是因為儀式感變強，而是冬天的環境本來就更容易把咖啡沖得漂亮：香氣更集中、甜感更清晰、口感也更乾淨。你可能會覺得「怎麼才剛注水就很香？」其實是室溫較低、空氣對流較慢，香氣更容易停在杯口附近，你更容易把它聞到、接住它。
When winter arrives, many people suddenly feel more drawn to pour-over coffee. Not because the ritual becomes more appealing, but because winter conditions naturally make it easier to brew a beautiful cup: aromas feel more concentrated, sweetness is clearer, and the mouthfeel is cleaner. You might notice, “It smells amazing the moment I start pouring.” That’s because cooler room temperatures and slower air circulation allow aromas to linger near the cup, making them easier to capture and enjoy.
冬天要慢慢品咖啡
另外，冬天也更適合慢慢喝。手沖咖啡真正的甜，常常不是第一口就爆出來，而是溫度稍降後，甜感與果香更立體。冬天你自然會放慢速度喝，反而更容易喝到一杯咖啡從「香」到「甜」的完整曲線。
Winter is also a better season for drinking slowly. The true sweetness of pour-over coffee often doesn’t explode in the first sip—it emerges as the temperature drops, when sweetness and fruit notes become more dimensional. In winter, you naturally slow down, which makes it easier to experience the full curve of a coffee, from aroma to sweetness.
冬天手冲易「翻車」的原因
但冬天同時也是新手最常「翻車」的季節，原因很單純：熱量流失。壺嘴、濾杯、分享壺、咖啡杯通通都是散熱器，香氣先被你沖出來了，但甜感沒跟上，就容易變成酸尖、薄、尾韻乾澀。再加上低溫讓粉床升溫慢，悶蒸不足或不穩時，排氣不完全，後段就更容易萃出粗糙雜味。
However, winter is also the season when beginners most often “crash and burn,” for one simple reason: heat loss. The kettle spout, dripper, server, and cup all act as heat sinks. Aroma may be released early, but if sweetness doesn’t follow, the cup can turn sharp, thin, and dry in the finish. Low ambient temperatures also mean the coffee bed heats up more slowly. If blooming is insufficient or unstable, degassing is incomplete, making it easier for rough, undesirable flavors to appear later in extraction.
冬天手冲的五個小訣竅
所以冬天手沖，新手只要把握三個小訣竅：保溫、穩定、少攪動。
Therefore pour-over coffee in winter, beginners need to understand three tips: warmth, stability, and less agitation
第一步：器材先暖起來。先用熱水預熱濾杯與分享壺，杯子也要預熱。小技巧是「杯內熱水留到下壺前10秒再倒掉」，杯溫最穩，香氣會更立體。分享壺如果有蓋就蓋，沒有蓋用小碟子暫時蓋一下也很有感，冬天落壺後散熱真的很快。
Step 1: Preheat Everything. Preheat the dripper and server with hot water, and don’t forget the cup. A simple trick is to keep hot water in the cup until about 10 seconds before pouring the coffee in—this stabilizes cup temperature and enhances aromatic depth. If your server has a lid, use it. If not, even loosely covering it with a small plate helps. Heat dissipates extremely fast in winter once the coffee hits the server.
第二步：濾紙要沖到服貼。很多人只求濾杯變熱，卻忽略濾紙沒沖透；冬天嗅覺更敏感，紙味更容易蓋掉花香果香。沖到濾紙完全貼合、把熱水倒乾再下粉，可以發揮濾杯排水排氣的最大效用。
Step 2: Rinse the Filter Paper Thoroughly. Many people focus only on warming the dripper and forget to fully rinse the filter paper. In winter, your sense of smell is more sensitive, and paper aromas can easily mask floral and fruity notes. Rinse until the paper fully adheres to the dripper, then drain all the water before adding coffee. This maximizes drainage and airflow.
第三步：悶蒸看「全粉濕透」而不是看「膨不膨」。悶蒸水量約粉量的2~3倍，繞圈讓每一處都濕到，想像粉堆是立體、要讓內部都濕潤，必要時補一圈補濕，再等30秒。這一步穩了，後面甜感才會出來。
Step 3: Bloom Until All the Grounds Are Wet—Not Until They Puff. Use a bloom volume about 2–3 times the coffee weight, pouring in circles to ensure every part is saturated. Think of the coffee bed as three-dimensional, you need moisture to reach the inside as well. If needed, add a small extra pour to fully wet the grounds, then wait 30 seconds. A stable bloom is essential for sweetness later.
第四步：別急著加高水溫，先把水柱變細、變低。冬天覺得不甜，新手常用「更猛的水」去救，結果把粉床打亂、細粉浮起來，口感就粉、尾韻就雜。要把注水高度降低、讓水柱細一點、穩一點，乾淨度與甜感常常立刻回來。
Step 4: Don’t Rush to Increase Water Temperature, Lower and Steady Your Pour Instead. When coffee tastes less sweet in winter, beginners often try to “fix it” with hotter or more aggressive pouring. This disrupts the coffee bed, lifts fines, and leads to powdery textures and messy finishes. Instead, lower the pouring height, thin the water stream, and keep it steady. Cleanliness and sweetness often return immediately.
第五步：允許冬天慢10~20秒，別為追時間沖壞。散熱快時硬趕時間，會不自覺注水更急，造成局部過萃與萃取不足同時發生。冬天追求「平衡」比追時間更重要。尾段若聞到香氣變淡、流速變慢，也可以勇敢在時間到時、水還沒完全流完、就移開濾杯，乾淨度會大幅提升。
Step 5: Allow to Be 10–20 Seconds Slower in Winter. Don’t ruin the brew by chasing the clock. When heat loss is high, rushing the pour often leads to uneven extraction—over-extraction and under-extraction happening at the same time. In winter, balance matters more than brew time. If aromas fade and the flow slows near the end, it’s perfectly fine to remove the dripper when time is up, even if water hasn’t fully drained. Clarity improves dramatically.
如果你一直覺得冬天手沖忽甜忽酸，先別急著怪豆子。把濾杯、分享壺、杯子都預熱，悶蒸確實濕透全粉，再用穩定的水柱低高度穩穩注水，尾段時間到就勇敢移開濾杯。你會發現：冬天不是難沖，而是更容易把香、甜、乾淨完整留在杯裡，一杯咖啡自然更好喝。
If your winter pour-overs swing between sweet and sour, don’t rush to blame the beans. Preheat your dripper, server, and cup. Make sure the bloom fully wets all the grounds. Pour steadily at a low height. And when the time comes, remove the dripper with confidence. You’ll find that winter isn’t harder for pour-over—it actually makes it easier to keep aroma, sweetness, and clarity intact in the cup. And that’s why coffee often tastes better in winter.
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