如何沖泡完美的黑咖啡: 專家技巧分享 How to Brew the Perfect Black Coffee: Expert Tips and Insights
目錄：
1.2024年的WBrC冠軍Martin Wölfl(奧地利)
2. 2023年的WBrC冠軍Carlos Medina(智利)
3. 2022年的WBrC冠軍徐詩媛(Shih Yuan Hsu, 台灣)
World Brewers Cup Championship(WBrC, 世界盃沖煮大賽)是一個展示頂尖咖啡沖煮技術的舞台，每位冠軍的成功都來自對細節的極致掌控。他們通過精確的技術和深刻的理解，將咖啡的最佳風味呈現在每一杯咖啡中。2024、2023、2022年的三位冠軍，Martin Wölfl、Carlos Medina和徐詩媛，各自展現了如何通過選豆、研磨、注水和水質控制來實現完美的黑咖啡。他們的技術不僅展示了對咖啡的熱愛，也為其他咖啡愛好者提供了寶貴的學習範例。
The World Brewers Cup Championship (WBrC) is a stage that showcases top-tier coffee brewing skills, where every champion's success stems from meticulous attention to detail. Through precise techniques and a deep understanding of coffee, these champions bring out the best flavors in every cup. The 2024, 2023, and 2022 champions, Martin Wölfl, Carlos Medina, and Shih Yuan Hsu, demonstrated how selecting beans, grinding, pouring, and water quality control can achieve the perfect black coffee. Their techniques not only reflect their passion for coffee but also provide valuable learning examples for other coffee enthusiasts.
2024年的WBrC冠軍Martin Wölfl(奧地利)
Martin Wölfl選用來自巴拿馬Finca Maya的雙重發酵和低溫乾燥處理的藝妓咖啡豆，並使用特製濾杯和低礦物質的軟水來達到穩定的萃取效果。他採用1:16的粉水比例和分段注水，將咖啡豆研磨得較細以增強萃取效率，最終呈現出豐富的果香和柔和的口感。Martin的沖煮方法強調對水質、溫度和研磨度的精確控制，展示了他對每一細節的高度關注。
2024 WBrC Champion Martin Wölfl (Austria) selected a double-fermented and low-temperature dried Geisha coffee from Finca Maya, Panama, using a specially designed dripper and low-mineral soft water to achieve a stable extraction. He used a 1:16 coffee-to-water ratio and a segmented pouring technique, grinding the coffee beans finer to enhance extraction efficiency. This method resulted in a rich fruit aroma and a smooth mouthfeel. Martin’s brewing approach emphasized precise control over water quality, temperature, and grind size, showcasing his meticulous attention to every detail.
2023年的WBrC冠軍Carlos Medina(智利)
Carlos Medina則以簡單的器具和技術贏得了比賽。他使用哥倫比亞Potosi莊園的日曬Sidra咖啡豆，並採用Origami Air摺紙濾杯和1Zpresso ZP6磨豆機來沖煮。他注重水質控制，選用65 ppm、鈣鎂比1:1的水，加熱至91°C，並以1:16的粉水比例進行沖煮。Carlos的沖煮理念強調簡單與精確，他通過每30秒注入50克水的方式，分5次完成沖煮，總萃取時間為2分40秒，確保咖啡的酸甜平衡和柔和口感。
2023 WBrC Champion Carlos Medina (Chile) won the championship with simple equipment and techniques. He used sun-dried Sidra coffee beans from Potosi Estate, Colombia, and brewed with an Origami Air dripper and a 1Zpresso ZP6 grinder. Focusing on water quality, he used water with 65 ppm and a 1:1 calcium-to-magnesium ratio, heated to 91°C, and maintained a 1:16 coffee-to-water ratio. Carlos’ brewing philosophy emphasized simplicity and precision. He poured 50 grams of water every 30 seconds in five stages, with a total extraction time of 2 minutes and 40 seconds, ensuring a balance of acidity, sweetness, and a gentle mouthfeel.
2022年的WBrC冠軍徐詩媛(Shih Yuan Hsu, 台灣)
徐詩媛選用了哥倫比亞Mikawa莊園的日曬藝伎咖啡豆，並採用樹脂平底濾杯進行沖煮。她結合了1000微米(75%)和800微米(25%)兩種研磨度，並以1:14的粉水比例進行沖煮。她的沖煮過程分為四段注水，每30秒注入50克水，第一段使用70°C和75 ppm的水燜蒸，後三段使用95°C和90 ppm的水進行沖煮。Sherry的沖煮方法精密控制了溫度和水質，展現了豐富的花香和水果風味，並最終贏得了比賽。
2022 WBrC Champion Shih Yuan Hsu (Taiwan) chose sun-dried Geisha coffee beans from Mikawa Estate, Colombia, and brewed with a flat-bottom resin dripper. She combined two grind sizes: 1000 microns (75%) and 800 microns (25%), using a 1:14 coffee-to-water ratio. Her brewing process involved four pouring stages, adding 50 grams of water every 30 seconds. The first stage used 70°C water at 75 ppm for blooming, while the next three stages used 95°C water at 90 ppm. Sherry’s method precisely controlled temperature and water quality, resulting in vibrant floral and fruity flavors, which ultimately won her the competition.
這三位World Brewers Cup Championship(WBrC, 世界盃沖煮大賽)的冠軍展示了如何通過對細節的把握來沖煮出完美的黑咖啡。無論是Martin Wölfl對水質和研磨度的精確控制，Carlos Medina對簡單器具的巧妙運用，還是徐詩媛在不同注水階段的精細調整，他們都向我們展示了優質咖啡不僅僅依賴於高品質的原料，更依賴於每一步沖煮過程的精確操作。這些技巧和經驗為所有咖啡愛好者提供了寶貴的指導，幫助他們在自己的沖煮過程中達到新的高度。
These three World Brewers Cup Championship (WBrC) champions demonstrated how meticulous attention to detail can result in the perfect black coffee. Whether it’s Martin Wölfl’s precise control of water quality and grind size, Carlos Medina’s ingenious use of simple equipment, or Shih Yuan Hsu’s careful adjustments across different pouring stages, they showed that high-quality coffee depends not just on excellent raw materials but also on the precision of each brewing step. Their techniques and experiences provide invaluable guidance for all coffee lovers, helping them reach new heights in their own brewing journeys.
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