聰明濾杯(浸漬式濾杯)有多聰明,實測給你看 How Smart Is Smart Dripper (Immersion Dripper), Let's See It in Action!

 

聰明濾杯/浸漬式濾杯 可以說是同時兼具「法式濾壓壺」與「手沖濾杯」的優點,有法式濾壓壺完全浸泡的功能,藉由浸泡來增加風味飽滿圓潤,又兼顧了手沖濾杯滴濾的功能,藉由滴濾來達到風味層次與口感乾淨,整體上給人風味平衡的感受。

The smart dripper/immersion dripper can be said to combine the advantages of both the “French press” and “pour-over dripper.” It has the function of complete immersion like the French press, which enhances the full-bodied and mellow flavor through immersion, while also incorporating the dripping filtration function of pour-over drippers to achieve clean flavor structures and a smooth mouthfeel, overall giving a sense of balanced flavor.

 

聰明濾杯與浸漬式濾杯在原理上是類似相同的咖啡萃取器具,但世界上最早出現的聰明濾杯是由台灣EK INTL公司發明,濾杯底部有可控開關閥門,可調整萃取的浸泡時間長短,因此取名為聰明濾杯。市面上有很多帶開關閥的濾杯,但原則上是Mr.Clever的才能被稱為聰明濾杯。

While the smart dripper and immersion dripper are fundamentally similar coffee extraction devices, the world's first smart dripper was invented by the Taiwanese company EK INTL. It features a controllable switch valve at the bottom of the dripper, allowing adjustment of the immersion time, hence the name “smart dripper.” There are many drippers with switch valves on the market, but only those based on the principles of Mr. Clever can truly be called smart drippers.

 

聰明濾杯/浸漬式濾杯的「流水閥開關」是與一般手沖濾杯最大的不同之處。開啟這個流水閥開關的時間點有許多種的變化,可以注完熱水浸泡後再開啟流水閥,也可以分段注水的中間點開啟流水閥,也可以在悶蒸完就開啟流水閥,也可以一開始就開啟流水閥讓它變成一般的手沖濾杯。

The "flow control valve" of the smart dripper/immersion dripper is the biggest difference compared to regular pour-over drippers. The timing of opening this flow control valve can vary greatly, allowing for different brewing techniques. It can be opened after soaking with hot water, opened at intervals during water pouring, opened after steeping, or opened from the beginning to function as a regular pour-over dripper.

 

流水閥控制著浸漬時間,浸漬時間長會增加咖啡萃取率。以下是五種「流水閥開啟時間」,儘量讓其他沖泡條件一致,只改變流水閥開啟時間,獲得的品飲感受的確不一樣。

The flow control valve regulates the immersion time, with longer immersion increasing the coffee extraction rate. Here are five different “flow control valve opening times.” By keeping other brewing conditions as consistent as possible and only changing the opening time of the flow control valve, the resulting sensory experience can indeed be different.

 

Smart dripper/immersion dripper: Five initial immersion techniques

Justin Coffee Classroom

Smart dripper

5 immersion techniques

A

B

C

D

E

Flow control valve opening time

1min 45s

1min 15s

1min 0s

0min 30s

0min 0s

Coffee weight/water temperature:

20g coffee grounds, pour-over coffee-coarse grind, water temperature 87

Blooming:

Accumulated time/ Accumulated weight

30s/35g water

Pulse pouring:

Accumulated time/ Accumulated weight Continuous Pouring

Continuous pouring

1min 0s/200g

1min 0s/150g

Continuous pouring

Continuous pouring

Complete Water Pouring:

Accumulated time/ Accumulated weight

1min 30s/300g

1min 35s/300g

1min 30s/300g

1min 30s/300g

1min 30s/300g

Remove dripper time

2min 30s

Total water volume

300g

Coffee liquid

255g

Bean flavor description

Panama Bouquete Elida Anaerobic Slow Drying(ASD) Natural – Light Roast

Pineapple, wine-soaked cherry, dried longan, apricot, good clarity, mellow and viscous, longan honey floral fragrance, full-bodied juicy sensation.

Smart dripper technique flavor description

Sweet and mellow, berry, ripe fruit, peach, ripe fruit aftertaste

Bright sweet and acidity, berry, pineapple, sweet pineapple aftertaste

Balanced sweet and acidity, berry, pineapple, peach, sweet peach aftertaste

Bright sweet and acidity, cheery, apricot, peach aftertaste

Sweet and bright acidity, wine-soaked cherry, apricot, longan flower honey aftertaste, good structures

Acidity and sweetness

Sweet <---------------------------------------------------> Acidity

Technique description

The coffee is soaked until water pouring is complete, with the water level in the cup at its highest.

The first 200g of hot water immersion slightly raises the water level compared to a normal dripper.

During the first half of water pouring, the coffee is immersed at a normal dripper water level, and after opening the flow control valve, the water level is maintained until water pouring is complete.

The first 30 seconds before blooming involve immersion, with a high level of immersion suitable for those unfamiliar with blooming techniques.

The flow control valve remains open, equivalent to using a normal dripper.

 

由上方表格得知,選用一支充滿熱帶水果風味的淺焙豆時,流水閥開啟時間愈慢、即浸漬時間愈長時,甜感會大於酸感;反之,則酸感大於甜感。

From the table above, it can be observed that when using a light roast bean with tropical fruit flavors, the slower the flow control valve opening time, or the longer the immersion time, the sweetness will be greater than the acidity. Conversely, when the flow control valve opening time is faster, or the immersion time is shorter, the acidity will be greater than the sweetness.


在表中A,1分45秒開啟流水閥,注水完成之前都浸泡著,杯中水位是最高;品飲感受是甜膩厚實。

In Table column A, the flow control valve is opened at 1 minute and 45 seconds, and the coffee is immersed until water pouring is complete, with the water level in the cup at its highest; the tasting experience is described as sweet and rich.

 

在表中B,1分15秒開啟流水閥,前面200克熱水浸泡水位略高於正常濾杯水位;品飲感受是酸甜感皆明亮。

In Table column B, the flow control valve is opened at 1 minute and 15 seconds, with the first 200g of hot water immersion slightly higher than the normal dripper water level; the tasting experience is described as having bright acidity and sweetness.

 

在表中C,1分0秒開啟流水閥,注水前半是浸泡,且是正常濾杯水位高度,開啟流水閥後,維持水位至注水完成;品飲感受是酸甜平衡。

In Table column C, the flow control valve is opened at 1 minute, with the first half of water pouring involving immersion at a normal dripper water level, and after opening the flow control valve, the water level is maintained until water pouring is complete; the tasting experience is described as balanced acidity and sweetness.

 

在表中D,0分30秒開啟流水閥,悶蒸前30秒是浸泡,浸泡完整度高,適合悶蒸手法不熟悉的人;品飲感受是清甜酸感明亮。

In Table column D, the flow control valve is opened at 30 seconds, with the first 30 seconds before blooming involving immersion, suitable for those unfamiliar with blooming techniques; the tasting experience is described as bright acidity with a clear and sweet taste.

 

在表中E,0分0秒開啟流水閥,流水閥沒有關,相當於正常濾杯在使用;品飲感受是清甜出色酸質明亮。

In Table column E, the flow control valve is opened at 0 seconds, with the flow control valve left open, equivalent to using a normal dripper; the tasting experience is described as excellent sweetness with bright acidity.

 


以上5種手法,適合對甜感或酸感喜好不同的人依自己的需求來使用。我們以表中C手法沖泡「牙買加 藍山 銀丘莊園 No.1 水洗 淺中焙」,品飲感受是棕糖與焦糖香甜、糖漿尾韻完美平衡、甘甜醇厚圓潤,是賈老闆喝過最好喝的藍山No.1。但以表中C手法來沖泡「巴拿馬 翡翠莊園 綠標 私藏精選 Jaramillo 藝妓 水洗 淺焙」時,沖出來甜感極好、酸感很低的咖啡,可惜了藝妓的酸香特色;應該用表中E手法、也就是一般手沖濾杯,比較可以獲得藝妓的酸香特色,帶出花香與風味的層次感。所以不同的豆子適合不用的沖泡手法,試著找出自己的最佳品飲手法吧!

These five techniques are suitable for people with different preferences for sweetness or acidity. Using the technique from Table column C, we brewed "Jamaica Blue Mountain Silver Hill Estate No.1 Washed, Light-Medium Roast," which resulted in a tasting experience of sweet and caramel-like flavors, perfectly balanced syrupy aftertaste, and rich sweetness, making it the best Jamaica Blue Mountain No.1 the boss has ever tasted. However, when brewing “Panama La Esmeralda Private Collection Jaramillo Geisha Washed, Light Roast" using the technique from Table column C, the coffee produced had excellent sweetness and very low acidity, missing out on the acidic aroma characteristic of the Geisha; it should have been brewed using the technique from Table column E, which is a regular dripper, to bring out the acidic aroma characteristic of the Geisha and highlight the layered fragrance and flavor. Therefore, different beans are suitable for different brewing techniques. Try to find your best brewing technique!
 


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