沖煮水位高低，讓咖啡風味大不同 The water level during brewing can greatly affect the flavor of coffee
目錄：
手沖小秘訣公開，原來水注入濾杯中的水位高度，會對咖啡風味造成那麼大的影響。甜感、層次感，原來可以透過這個面向來調整！
The secret of pour-over coffee technique is revealed. It turns out that the water level in the filter cup will have such a big impact on the coffee flavor. The sense of sweetness and structures can be adjusted through this aspect!
水位高度對咖啡風味造成的影響
水位是指濾杯中的水面高度，水位高表示濾杯內等待流下去的水較多，水位低表示濾杯內等待流下去的水較少。水位高時、濾杯內水壓大、流速快，所以水位高、流速快；水位低、流速慢。
The water level refers to the height of the water surface in the filter cup. A high water level means that there is more water waiting to flow down in the filter cup, and a low water level means that there is less water waiting to flow down in the filter cup. When the water level is high, the water pressure in the filter cup is high and the flow velocity is fast, so the water level is high and the flow velocity is fast; the water level is low and the flow velocity is slow.
要讓水位高，可以較大的水沖入濾杯中、讓水位上升到相對較高的位置；要讓水位低，可以較小的水來維持較低的水位。所以在不淤積淹水的前提下，以相同研磨刻度、相同水溫來手沖，水位高、萃取時間會略短、萃取率會略低；水位低、萃取時間會略長、萃取率會略高。
To make the water level high, a larger amount of water can be poured into the filter cup to raise the water level to a relatively high position. To make the water level lower, a smaller amount of water can be used to maintain a lower water level. Therefore, under the premise of no siltation, pour-over with the same grinding scale and the same water temperature, if the water level is high, the extraction time will be slightly shorter and the extraction rate will be slightly lower; if the water level is low, the extraction time will be slightly longer and the extraction rate will be slightly high.
實驗測試
小編以「巴拿馬 90+ 伊列塔3號批次 藝妓 特殊厭氧處理法」來測試
We used coffee bean “Panama NINETY PLUS Eleta Series Lot 3 Geisha Special Process” to do the test.
水位高，喝起來:
蜜鳳梨 佛手柑 香柚 富士蘋果 層次豐富，風味分明，酸甜感皆較低，body偏薄，清甜感，尾韻水果酸
The water level is high, the coffee tastes like the following:
Honey pineapple, bergamot, pomelo, Fuji apple, rich in structures, distinct flavors, less sweet and sour, thin body, light sweetness and fruity acidity finish.
水位低，喝起來:
蜜鳳梨 甜橙 糖漬橘條 甜柚 香甜龍眼蜜，風味集中，酸甜感皆較高，body偏厚，甜感高，尾韻回甘
The water level is low, the coffee tastes like the following:
Honey pineapple, sweet orange, candied orange strips, sweet pomelo, sweet longan honey, concentrated flavor, high sweet and acidity taste, thick body, high sweetness, sweet aftertaste.
手沖影響品飲的因素眾多，以上僅以水位高低來探討對風味及滋味的影響，除了上述提到的研磨粗細、手沖水溫及手沖時間之外，影響的因素還有手沖手法、咖啡烘焙之脫水率、咖啡本身的風味輪廓、酸質、甜感強度等因素，會影響對一杯咖啡的品飲。試著改變水位，來找尋自己的品飲喜好，享受一杯風味飽滿、酸甜適中、餘韻綿長的好咖啡。
There are many factors that affect the quality of pour-over coffee. The above only discusses the impact on flavor and taste based on the level of water level. In addition to the above-mentioned grinding size, water temperature and time of brewing, the influencing factors are also pour-over techniques. Factors such as the dehydration rate of coffee roasting, the flavor profile of coffee itself, acidity, and sweetness intensity will affect the taste of a cup of coffee. Try to change the water level to find your own drinking preference and enjoy a cup of good coffee with full flavor, moderate sweet and acidity, and long aftertaste.
│延伸閱讀：手沖咖啡黃金比例
│Futher reading：Perfect Pour-Over Coffee Golden Ratio
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