手沖咖啡新手器材怎麼挑 How to Choose Equipment for Pour-over Coffee Beginners

 

想進入手沖咖啡的世界,面對眼花撩亂的器材世界,該怎麼挑呢?分享器材選購小秘訣,讓您輕鬆入門不迷惘。

For those who want to enter the world of pour-over coffee, how should you choose among the dazzling array of equipment? Here are some tips for selecting equipment, so that you can easily get started without being confused.

 

磨豆機
咖啡豆需被研磨成粉粒才能被萃取,重點在於研磨顆粒的均勻程度,愈均勻、也就是粒徑分佈愈集中、愈好將咖啡飽滿的風味萃取出來,容易沖得出風味、喝得到風味。建議用電動磨豆機,因為手動易施力不均,導致研磨出來的咖啡粉粒大小不一;建議買磨豆機、不要買砍豆機,類似果汁機原理那種是沒辦法均勻研磨咖啡。

Coffee Grinder

Coffee beans need to be ground into powder to be extracted, and the key lies in the uniformity of the particle size. The more uniform the particle size, or the more concentrated the particle size distribution, the better the coffee's full flavor can be extracted. It is recommended to use an electric grinder because manual grinding can easily lead to uneven force, resulting in uneven particle size. It is also recommended to buy a coffee grinder instead of a chopper, which is similar to a juicer and cannot grind coffee evenly.

 

濾杯+濾紙
咖啡的萃取在熱水與咖啡粉接觸時,才讓咖啡的可溶性物質釋出。所以過濾太快易萃取不足;停滯太久易過萃。越小的孔徑,熱水停留在濾杯時間較長,萃取率高;反之孔徑越大,過濾速度越快,會有萃取不足的可能。濾杯溝槽的構造也影響了流速、也就影響了萃取時間,以溝槽深淺來說,在濾紙與濾杯貼合之間,溝槽深、排氣強、流速快,溝槽淺、排氣弱、流速慢。JC咖啡店裏用的是Hario V60圓錐型濾杯,流速偏快,但可藉由手法調慢手沖節奏。

Filter Cup + Filter Paper

The extraction of coffee occurs when hot water contacts with coffee powder, allowing the soluble substances in the coffee to be released. If the filtration is too fast, it is easy to extract too little; if the filtration is too slow, it is easy to over-extract. The smaller the aperture, the longer the hot water stays in the filter cup, and the higher the extraction rate; conversely, the larger the aperture, the faster the filtration speed, and the more likely there is insufficient extraction. The structure of the filter cup groove also affects the flow rate, which in turn affects the extraction time. In terms of groove depth, a deep groove, strong exhaust, and fast flow rate will result in faster filtration, while a shallow groove, weak exhaust, and slow flow rate will result in slower filtration. Justin Coffee shop uses a Hario V60 conical filter cup, which has a relatively fast flow rate, but the pace of pour-over brewing can be slowed down by adjusting the hand technique.

 

手沖壺
手沖壺出來的水注,如同一個攪拌棒,在濾杯中攪動,以增加萃取率。通常以細口壺較好用,可控制出水速度、出水量,讓熱水與咖啡粉接觸以萃取可溶性物質。通常以600ml的容量較適中,不用擔心水壺太重,雖然通常只用到300ml,但水量多也利於保溫。JC咖啡店裏用的是Fellow溫控壺,出水粗細好控制並利於保溫,也可直接設定水溫恆溫保溫。

Pour-over Coffee Kettle

The water poured out of the hand drip kettle acts like a stirring rod, stirring in the filter cup to increase the extraction rate. A gooseneck kettle is usually better, allowing the water flow rate and amount to be controlled, so that hot water can contact the coffee powder to extract soluble substances. A capacity of 600ml is usually appropriate, so you don't have to worry about the kettle being too heavy. Although only 300ml is usually used, a larger water volume is also beneficial for heat preservation. Justin Coffee shop uses a Fellow temperature-controlled kettle, which has a good control of water flow rate and is conducive to heat preservation. It can also set the water temperature to keep it constant.

 

溫度計
水溫是咖啡萃取中最容易掌控及調整的環節。相同萃取條件下,水溫越高,咖啡中揮發性的香氣與水溶性物質會更快的被釋出;水溫越低,較沒辦法萃取出完整的風味物質。一般來說,萃取咖啡的水溫大約在85-95度之間,建議用快顯電子式溫度計,不再讓水溫困擾喜愛手沖的你。如果用溫控壺就更利於手沖咖啡。

Thermometer

Water temperature is the easiest part to control and adjust in the coffee extraction process. Under the same extraction conditions, the higher the water temperature, the faster the volatile aroma and water-soluble substances in the coffee are released; the lower the water temperature, the less complete the flavor substances can be extracted. Generally speaking, the water temperature for coffee extraction is around 85-95℃. It is recommended to use a fast-reading electronic thermometer, which will no longer trouble those who love pour-over coffee. If you use a temperature-controlled kettle, it will be even more conducive to pour-over coffee.

 

秤+計時器
手沖咖啡比例掌握好,咖啡就容易好喝,用20克咖啡粉沖出300克咖啡液,這都需要秤才做得到。建議用電子秤更精準,還能在手沖過程中觀察和控制注水量,建議選用精細度到0.1 克的電子秤為佳。沖泡時間的長短,影響手沖咖啡的濃度及品質,建議使用螢幕大的計時器,最好兼具秤重和計時功能,易於手沖的過程。

Scale + Timer

To make a delicious pour-over coffee, it's important to have the right ratio. Using 20g coffee powder to brew 300g coffee liquid requires the use of a scale. It is recommended to use an electronic scale for more precise measurements. This will also help you to observe and control the water flow during the pour-over process. It is recommended to choose an electronic scale with a precision of 0.1g. The brewing time also affects the concentration and quality of the hand-brewed coffee. Therefore, it is recommended to use a timer with a large screen that can also function as a scale, making the pour-over process easier.

 

 

下壺/分享壺
裝盛咖啡液的下壺,任何容器皆可,如果是分享壺就易於與朋友分享一杯好咖啡,再忙也要與您分享一杯好咖啡,就從記得準備下壺著手。

Decanter/Sharing Pot

Any container can be used as a decanter to hold the brewed coffee. However, a sharing pot is recommended if you want to share a cup of good coffee with friends. Don't forget to prepare a decanter if you want to share a cup of good coffee, even if you're busy.

 


 

每天,從研磨開始,為自己手沖一壺香氣迷人的精品咖啡,從研磨的乾香,到裊裊上升的熱蒸氣帶出的濕香,再到啜飲入口所感受到的各種咖啡風味,是一個從沖煮到品味,整個香醇紓壓的美妙時光。 

Every day, starting from grinding the coffee beans, you can make a pot of aromatic and exquisite pour-over coffee for yourself. From the dry aroma of the ground coffee, to the wet aroma produced by the rising steam, and then to the various coffee flavors you experience when you take a sip, it is a wonderful time of relaxation and enjoyment from brewing to savoring the rich and aromatic coffee.

 

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

 


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