您的手沖，能重現昨日的美味嗎 Can Your Pour-over Coffee Replicate Yesterday's Deliciousness?
Pour-over is all about feeling. Raise your hand if you agree! Embracing pour-over is like embracing romance – no need for scales, no need for any parameters. Sometimes, by sheer luck, you create an exceptionally delightful cup of coffee, but the next day, you can't seem to find that same touch. Understanding the benefits of pour-over parameters not only allows you to replicate that delicious coffee, but also brings forth even more advantages.
Reproducibility: The relative standard deviation between results obtained by different analysts in different laboratories using the same analysis on the same test subject.
This is a term used in laboratories, but doesn't pour-over coffee also seem like a kind of brewing experiment? There are many factors that affect coffee brewing, including the bean roast level, grind size, water temperature during pour-over, brewing time, and even the pouring technique, all of which influence how that cup of coffee in your hand will taste. These factors are what we call pour-over parameters, and they affect the coffee's extraction rate, allowing you to create a cup that's either rich and robust or light and airy, depending on how you adjust them.
Today's delicious pour-over can be replicated tomorrow by using the same pour-over parameters; similarly, if today's pour-over wasn't tasty, being familiar with the parameters allows you to adjust them, increase or decrease the extraction rate, and brew a coffee that won't disappoint, and it might even turn out better. Then, the next day, you can recreate that delicious cup of coffee again.
– 研磨度：刻度#4 [以小富士、小飛馬為例 / 約為砂糖粗細]
– 水溫：89度 [85-95是適合沖煮的溫度]
– 粉水比：1:15 [較多人採用的粉水比]
– 沖煮時間：2分30秒 [含悶蒸]
Important Pour-Over Brewing Parameters:
–Grind size: Scale #4 [Using small Fuji or Feima as examples / approximately the coarseness of sugar]
–Water temperature: 89 degrees Celsius [85-95 degrees are suitable temperatures for brewing]
–Coffee dose: 20g
–Water-to-coffee ratio: 1:15 [A ratio commonly used by many]
–Blooming time: 30 seconds
–Blooming water-to-coffee ratio: 1:1.5
–Brew time: 2 minutes 30 seconds [including blooming]
Additionally, using the same coffee dose for each brewing contributes to the reproducibility of pour-over. Coffee dose affects the density of the slurry in the filter and influences the speed of water filtration. Our usual coffee dose is 20g, and when using 15g, the water filtration in the filter will be faster, and when using 25g, it will be slower. When we want to change the strength, it's best to adjust the water-to-coffee ratio rather than increasing the coffee dose. This way, the water filtration speed in the filter during pour-over will be what we are used to, enhancing the reproducibility of pour-over. Once we have a high level of mastery over pour-over, then we can consider changing the coffee dose.
If we don't pay attention to the importance of pour-over parameters, we won't be able to replicate a delicious cup of coffee. That's why a thermometer or temperature-controlled kettle is essential, as well as an electronic scale and timer. Furthermore, becoming proficient with these tools and pour-over steps increases the reproducibility. At home, you can enjoy great coffee just like in a coffee shop.
✔ 堅持新鮮烘焙 ✔ 堅持篩豆 再烘焙 ✔ 堅持使用莊園咖啡
➤ CQI Q Grader咖啡品質鑑定師，親自杯測品鑑，為您把關每一杯咖啡
➤ 單一莊園咖啡 具風味、層次佳
✔ Stick to fresh roasting ✔ Stick to sieving and roasting ✔ Stick to estate coffee
➤ Professional roasting brings out the diverse and rich personality of coffee
➤ CQI Q Grader coffee quality appraisers, personally cupping and evaluate, check every cup of coffee for you
➤ Single-origin coffee with good flavor and structures