注水高度會影響咖啡風味嗎 Does water pouring height affect coffee flavors?
目錄：
手沖教學都說，手沖壺要距離粉面約5公分高度，才容易沖出好喝的咖啡，為什麼呢？壺拉高點不是比較帥嗎....可以拉的像拉茶一樣高嗎？Pourover brewing teachings all say that the pot must be about 5 cm high from the coffee grounds, so that it is easy to brew delicious coffee. Why? Isn't it more handsome to pull the pot higher... Can it be pulled as high as tea?
手沖壺的水注
手沖壺出來的水注，如同一個攪拌棒，在濾杯中攪動，可以增加萃取率；在濾杯中粉量最多的中心位置攪動(不是濾杯的杯緣)，可以讓大部份的咖啡粉滾動，增加咖啡的萃取率。The water from the pourover pot is like a stirring rod. Stirring in the filter cup can increase the extraction rate; stirring in the center of the filter cup with the most powder (not the edge of the filter cup) can make most of the ground coffee turned to increase the extraction rate of the coffee.
手沖壺的位置過高時的問題
手沖壺愈高時、接近水面的水注會散開成水滴，這時水注的貫穿力不足，就不是可以攪拌的水注，無法攪動濾杯中底部的咖啡粉，這時就容易淤積。而如果維持很高的位置又不讓水注下方散開，就需要用較粗的水注、也就是倒水量變大，這時水很快就倒完了，可能整個萃取時間不到2分鐘。萃取時間短、萃取率就低；如果過程淤積而拉長時間，亦會讓咖啡混雜。The higher the pot, the water near the surface will spread into water droplets. At this time, the penetration force of the water pouring is insufficient, so it is not a water pouring that can stir, and the coffee powder at the bottom of the filter cup cannot be stirred. At this time, it is easy to accumulate. However, if you maintain a high position and do not allow the water to spread below, you need to use a thicker water pouring to increase the amount of water poured. At this time, the water will be poured out quickly, and the entire extraction time may be less than 2 minutes. The shorter the extraction time, the lower the extraction rate. If the process stagnates and takes a long time, it will also make the coffee mixed and not clean.
如果以不斷水法來注水，理想的注水時間是從30秒悶蒸後，一路注至2分0秒，讓水滴濾完至2分30秒結束。這要控制倒水量並讓水注完整，所以高度不會太高，大約會在濾杯水面上方5公分左右的高度。這樣的萃取過程流暢，萃取時間適中，咖啡喝起來容易香醇飽滿、層次分明好喝。If the water is poured by the continuous water method, the ideal water pouring time is from 30 seconds after blooming, all the way to 2 minutes and let the water droplet filter to the end of 2 minutes and 30 seconds. This is to control the amount of water poured and let the water fill up completely, so the height will not be too high, about 5 cm above the surface of the filter cup. This kind of extraction process is smooth and the extraction time is moderate.
萃取率足可以把咖啡特色呈現出來，讓咖啡香氣飽滿、香甜厚實好喝；試著控制倒水量、注水高度、掌握手沖過程，自己體驗每一杯都獨一無二的手沖咖啡吧！The extraction rate is enough to present the coffee characteristics, making the coffee full of aroma, sweet, mellow and delicious. Try to control the amount of water poured, the height of water pouring, and master the process of hand brewing, and experience the unique pour-over coffee for each cup!
│延伸閱讀：手沖咖啡黃金比例
│Futher reading：Perfect Pour-Over Coffee Golden Ratio
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