手沖咖啡 為何要繞圈?Why do we need to pour in circles for pour over coffee?

手沖咖啡 注水時,若注水位置固定不動,注水位置的粉層萃取率高、其他部分萃取率低,易萃取不均勻,易苦澀參雜

When pouring water during pour over coffee brewing, if the hand position is fixed, the extraction rate of the coffee ground at the water pouring position is high, while the extraction rate of other parts is low, and the extraction is easy to be uneven and mixed with bitterness and astringency.

 

因此,手沖繞圈可讓咖啡粉層較有機會均勻吃水,能得到一杯風味均衡、層次豐富的好咖啡。

Therefore, pouring around the circle can give the coffee ground a better chance to be evenly saturated, and you can get a cup of good coffee with balanced flavor and rich structures.

 

│延伸閱讀:手沖咖啡黃金比例
│Futher reading:Perfect Pour-Over Coffee Golden Ratio

 


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