往中間注水 Pour Water Stream in the Middle

以錐型濾杯來說,中間的咖啡粉其實是最多的;雖然我們俯看咖啡粉是圓形分佈,而將水平均注水在這個圓形,反而讓中間較多的咖啡粉接觸較少的水注;所以手沖繞圈時,想像中間有較多的咖啡粉,儘量 往中間注水 ,水注一直將咖啡粉由中間往周圍帶出,萃取率似乎反而上升了。不同的注水位置、不同位置分配的水量、帶出不同風味滋味;手沖咖啡,值得細細品味。

In the case of a cone-shaped filter cup, there is the most coffee powder in the middle. Although when we look down at the coffee powder is distributed in a circle, and the water is poured into this circle evenly, but much coffee powder in the middle has less water. Thus, when pouring water in a circle, imagine that there is more coffee powder in the middle, and pour water into the center as much as possible. The water injection keeps bringing the coffee powder out from the center to the surrounding, and the extraction rate seems to increase instead. Different water injection positions and the amount of water distributed at different positions bring out different flavors. Pour-over coffee is worth savoring carefully.

 


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