有萬用的手沖咖啡比例嗎 Is There a Universal Ratio for Pour-over Coffee?
目錄
手沖咖啡比例，即咖啡粉與水的比例，影響的是喝起來的「濃度」。例如用20克咖啡粉、以300克水來沖煮，粉水比是1:15。有肯定好喝的黃金比例嗎？其實沒有一定的標準，因為每個人喜愛的咖啡濃度不同，適合自己的濃度，就是自己的黃金比例。而比較多人在用的粉水比是1:15。
The ratio for pour-over coffee, which refers to the proportion of coffee grounds to water, affects the coffee's "strength." For example, using 20 grams of coffee grounds and 300 grams of water creates a coffee-to-water ratio of 1:15. Is there a definitive "golden ratio" for a great-tasting brew? Actually, there isn't a set standard because everyone has different preferences when it comes to coffee strength. Your golden ratio is the one that suits your desired strength. That said, many people use a coffee-to-water ratio of 1:15.
粉水比1:12和1:15比較，1:12會較1:15更為濃郁；也就是若用20g的咖啡粉，注水量240克，喝起來會比注水300克還要濃；粉水比越高喝起來越淡，可以依喜愛的濃淡度去調整粉水比例。
Comparing coffee-to-water ratios of 1:12 and 1:15, a 1:12 ratio will yield a stronger brew. For example, using 20g of coffee grounds and 240g of water will result in a stronger cup compared to using 300g of water. As the coffee-to-water ratio increases, the brew becomes milder, allowing you to adjust it according to your taste preference.
以賈老闆最近偏愛的豆子為例，這支豆子花香入鼻伴隨櫻桃與百香果、尾韻紅茶與柑橘香甜、有著乾淨明亮的口感，「衣索比亞 藝妓村 夏瓦吉巴布區 藝妓 紅標 水洗」，官網的風味描述: 花香 櫻桃 柑橘 百香果 熱帶水果 尾韻红茶香 乾淨明亮。
Taking the recently favored coffee bean of Justin as an example, the "Ethiopia Geisha Village Shewaguba Red Label Washed" is known for its floral aroma with hints of cherry and passion fruit, a sweet and bright finish with a hint of red tea and citrus notes. The official flavor profile on the website is described as: floral, cherry, citrus, passion fruit, tropical fruit, red tea, clean and bright.
粉水比1:12
咖啡豆20克、注入87度熱水240克、2分30秒、流出咖啡液200克
風味: 濃郁花香 迷人的櫻桃香 熱帶水果
餘韻: 熱帶水果與厚紅茶 餘韻後段出現花香 回甘生津紅茶香甜
酸質: 櫻桃酸質 熱帶水果酸
甜感: 櫻桃甜
醇厚: Body厚實飽滿
1:12 Coffee-to-Water Ratio
20g of coffee grounds, 240g of 87°C hot water, brew time of 2 minutes and 30 seconds, yields 200g of coffee liquid.
Flavor: Intense floral aroma, enticing cherry notes, tropical fruit.
Finish: Tropical fruit with robust red tea, followed by floral notes, a sweet and refreshing finish with red tea sweetness.
Acidity: Cherry acidity, tropical fruit acidity.
Sweetness: Cherry sweetness.
Body: Mellow and full-bodied.
粉水比1:15
咖啡豆20克、注入87度熱水300克、2分30秒、流出咖啡液260克
風味: 花香 柑橘為主調 伴隨櫻桃
餘韻: 百香果 熟果帶紅茶 回甘生津紅茶香
酸質: 柑橘與果酸明亮集中
甜感: 水果甜
醇厚: 滑順口感適中
1:15 Coffee-to-Water Ratio
20g of coffee grounds, 300g of 87°C hot water, brew time of 2 minutes and 30 seconds, yields 260g of coffee liquid.
Flavor: Floral aroma with prominent citrus notes, accompanied by cherry.
Finish: Passion fruit, ripe fruit with red tea, sweet and refreshing finish.
Acidity: Bright and concentrated citrus and fruit acidity.
Sweetness: Fruity sweetness.
Body: Smooth with moderate thickness.
粉水比1:18
咖啡豆20克、注入87度熱水360克、2分30秒、流出咖啡液315克
風味: 花香 百香果為主調 紅茶
餘韻: 淡雅红茶香
酸質: 柔順柑橘酸
甜感: 紅茶甘甜
醇厚: 滑順
1:18 Coffee-to-Water Ratio
20g of coffee grounds, 360g of 87°C hot water, brew time of 2 minutes and 30 seconds, yields 315g of coffee liquid.
Flavor: Floral aroma with predominant passion fruit and red tea notes.
Finish: Delicate red tea aroma.
Acidity: Gentle citrus acidity.
Sweetness: Sweet red tea.
Body: Smooth.
關於注水量的計算，坊間有兩種算法，一種是「注入的水量」、另一種是「流到下壺的咖啡量」。例如以1:15來萃取咖啡，用300克水沖煮20克咖啡粉，最終流到下壺的水量不是300克，因為有部份水被咖啡粉吸附住了，約略只會得到260克咖啡液。所以用20克咖啡粉要讓下壺得到300克咖啡液，約略要沖入340克水。兩種算法都有人用，沒有哪一種是正確的，只是在與人聊天時，建議先確認在講的是哪一種版本。
Regarding water measurement, there are two common methods. One calculates based on the "amount of water poured," and the other calculates based on the "amount of coffee liquid that flows into the lower vessel." For example, for a 1:15 ratio, where 300g of water is poured over 20g of coffee grounds, the final coffee liquid amount won't be exactly 300g because some water is absorbed by the coffee grounds. You'd typically obtain around 260g of coffee liquid, so to get 300g of coffee liquid, you'd need to pour approximately 340g of water. Both methods are used, so when discussing ratios, it's a good idea to confirm which version is being referred to.
番外篇
不小心加碼1:13，賈老闆在沖1:12時，不小心多加入了15克的水
咖啡豆20克、注入87度熱水255克、2分30秒、流出咖啡液215克
品嚐起來，介於1:12與1:15之間，感受各方面都在二者之間，風味飽滿、餘韻強、酸質適中、甜感明顯、醇厚度佳。想不到多1個比例，喝起來別有風味。
As an extra note, there's a coffee-to-water ratio of 1:13 that was unintentionally used, somewhere between 1:12 and 1:15. It resulted from Justin mistakenly adding 15g of water when brewing using a 1:12 ratio. This ratio yielded a cup that was somewhere in between, with a full flavor, strong finish, moderate acidity, noticeable sweetness, and good body. It's fascinating how just a 1g adjustment to the ratio can result in a unique flavor.
喝完這幾種粉水比，在自己享受品嚐時，賈老闆應該會採用1:12獨自享受。你的手沖咖啡比例是多少呢？找找自己的粉水比~
After trying these various coffee-to-water ratios, it seems that Justin would likely enjoy a 1:12 ratio on his own. What's your preferred coffee-to-water ratio? Find your perfect ratio.
│Further reading: Perfect Pour-Over Coffee Golden Ratio
推薦商品：
✔ 堅持新鮮烘焙 ✔ 堅持篩豆 再烘焙 ✔ 堅持使用莊園咖啡
➤ 專業烘焙帶出咖啡多元又豐沛的個性
➤ 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
