聰明濾杯(浸漬式濾杯)輕鬆控制酸甜走向 Smart Dripper (Immersion Dripper) Controls the Balance of Acidity and Sweetness Effortlessly
目錄
3. 實測將聰明濾杯(浸漬式濾杯)分三個時間點來浸漬以強化不同的風味及滋味特色
中段浸漬3種手法
延續上週JC咖啡小學堂介紹聰明濾杯/浸漬式濾杯，除了前段浸漬5種手法之外，本週繼續介紹中段浸漬3種手法；即一開始先讓流水閥開啟，中段再關上流水閥讓咖啡浸漬，後段再開啟流水閥讓咖啡液流完。而中段浸漬的時間點有3種，會產生不同的風味感受，並可調控酸甜感的強弱。
Continuing from last week's Justin Coffee Classroom introduction to the smart dripper/immersion dripper, in addition to the five methods of the initial immersion, this week we will continue to introduce three methods of the middle immersion. These methods involve initially opening the flow control valve, then closing it for the middle immersion of the coffee, and finally reopening it for the completion of coffee draining. The timing of the middle immersion has three variations, resulting in different flavor experiences and the ability to adjust the intensity of acidity and sweetness.
[上週JC咖啡小學堂] 聰明濾杯(浸漬式濾杯)有多聰明，實測給你看
在進行中段浸漬3種方法之前，我們先將一支咖啡分三段萃取，品嚐同一壺手沖咖啡之前、中、後分別的風味與酸甜感。即在手沖咖啡的過程中，每隔1/3時間即將下壺移開並換到下一個空壺，會得到三壺各1/3的咖啡液。如下圖所示，最左邊的下壺是前1/3萃取出來的咖啡液、液體顏色最深，中間下壺的咖啡液顏色比較淺，右邊下壺的咖啡液顏色最淺。每一壺的重量約為85克、滴濾時間各40秒，總時間為2分30秒，總注水300克、咖啡液總重量為85克x3壺=255克。
Before proceeding with the three methods of the middle immersion, we first divided a batch of coffee into three segments for extraction, tasting the flavor and acidity/sweetness at the beginning, middle, and end of brewing. During the manual brewing process, every one-third of the total brewing time, the brewing vessel was replaced with an empty one to collect three portions of coffee liquid, each representing one-third of the total extraction. As shown in the diagram, the leftmost vessel contains the coffee liquid extracted in the first one-third, with the deepest color, the middle vessel contains the coffee liquid with a lighter color, and the rightmost vessel contains the coffee liquid with the lightest color. Each vessel weighs approximately 85g, with a drip time of 40 seconds, totaling 2 minutes and 30 seconds. The total water used for brewing is 300g, resulting in a total coffee liquid weight of 255g.
本週實測豆子選用：衣索比亞 西達摩 班莎 聖塔維尼村 蓋迦莊園 肯尼小農 G1 厭氧日曬-COE第二名得獎主相同製程處理批次
杯測風味描述：金鑽鳳梨乾、紫羅蘭花香、萊姆酒香、熱帶水果、尾韻萊姆酒香甜綿長、焦糖奶油香甜、香氣奔放。
This week's coffee selection for testing: Ethiopia Sidama Bensa Shantawene Gatta Kenean Dukamo G1 Anaerobic Natural - COE second place winner from the same processing batch.
Cupping flavor description: Pineapple, violet floral aroma, lime wine scent, tropical fruits, long-lasting lime liquor sweetness in the aftertaste, caramel cream sweetness, bold aroma.
三段萃取之手沖參數
咖啡 20克
手沖研磨粗細
水溫 87度
粉水比 1:15
悶蒸 35克水 30秒
總注水量 300克
總咖啡液 255克
總時間 2分30秒
Pour-over brewing parameters for the three-stage extraction:
Coffee: 20g
Grind size: Coarse for pour-over brewing
Water temperature: 87℃
Coffee-to-water ratio: 1:15
Pre-infusion: 35g of water for 30 seconds
Total water used: 300g
Total coffee liquid: 255g
Total brewing time: 2 minutes and 30 seconds
1. 前段1/3、85克咖啡液、滴濾時間40秒 [上圖左壺]
風味描述：濃郁鳳梨、萊姆酒香、熱帶水果、酸感強、口中生津。
1. First third, 85g of coffee liquid, drip time 40 seconds [Left vessel in the diagram]
Flavor description: Rich pineapple, lime liquor aroma, tropical fruits, strong acidity, mouth-watering sensation.
2. 中段1/3、85克咖啡液、滴濾時間40秒 [上圖中壺]
風味描述：熱帶水果、甜蜜感佳。
2. Middle third, 85g of coffee liquid, drip time 40 seconds [Middle vessel in the diagram]
Flavor description: Tropical fruits, excellent sweetness.
3. 後段1/3、85克咖啡液、滴濾時間40秒 [上圖右壺]
風味描述：桃子、萊姆水、清甜圓潤。
3. Last third, 85g of coffee liquid, drip time 40 seconds [Right vessel in the diagram]
Flavor description: Peach, lime water, sweetness and mellow.
實測將聰明濾杯(浸漬式濾杯)分三個時間點來浸漬以強化不同的風味及滋味特色
由分三段萃取得知，前段水果風味鮮明濃郁、酸感明亮；中段甜蜜感強；後段清甜圓潤。接著進行本週實測，將聰明濾杯(浸漬式濾杯)分三個時間點來浸漬以強化不同的風味及滋味特色，如下表所示。
From the three-stage extraction, it can be observed that the first stage exhibits vivid and rich fruit flavors with bright acidity, the middle stage presents strong sweetness, and the final stage offers clean and mellowed sweetness. Next, we will proceed with this week's experiment, immersing the smart dripper (immersion dripper) at three different time points to enhance different flavor and taste characteristics, as shown in the table below.
由上方表格得知，選用一支充滿酸甜感並帶有豐富水果風味的淺焙豆時，可運用聰明濾杯(浸漬式濾杯)關上流水閥的時間、來調控咖啡的酸感、甜感、圓潤感等。
Based on the table above, when selecting lightly roasted beans rich in fruity flavors and acidity, you can use the Smart Dripper (immersion dripper) to control the coffee's acidity, sweetness, and smoothness by adjusting the timing of closing the water valve.
在表中A，30秒~1分0秒流水閥關上，強化分段萃取之前1/3，強化水果風味與酸感。
In Table column A, closing the water valve from 30 seconds to 1 minute enhances the extraction of the first third, intensifying the fruity flavors and acidity.
在表中B，1分15秒~1分45秒流水閥關上，強化分段萃取之中間1/3，強化甜蜜感。
In Table column B, closing the water valve from 1 minute 15 seconds to 1 minute 45 seconds enhances the extraction of the middle third, emphasizing sweetness.
在表中C，1分35秒~2分5秒流水閥關上，強化分段萃取之後1/3，強化圓潤平衡感。
In Table column C, closing the water valve from 1 minute 35 seconds to 2 minutes 5 seconds enhances the extraction of the last third, emphasizing balance and smoothness.
在表中D，沒有關上流水閥、即正常手沖濾杯方式，前中後的風味與酸甜感皆均衡萃取出來。
In Table column D, without closing the water valve, following the normal pour-over method, the flavors and acidity are evenly extracted throughout.
以上3種中段浸漬手法，在不同時間點浸漬、有不同的品飲感受，即使是同一支咖啡豆，都可以喝出多種不同的風味輪廓。我們以表中B手法沖泡「衣索比亞 耶加雪菲 沃卡 荔枝處理廠 G1 水洗」，品飲感受是荔枝、柑橘、大吉嶺紅茶餘韻、豐富果汁甜感圓潤，是將這支水洗豆的甜感最大化。喜歡酸感強烈的人，推廌使用表中A手法來沖泡咖啡，可以獲得強烈的水果酸香。試試看本週的3種中段浸漬法，或搭配上週JC咖啡小學堂的5種前段浸漬法，把一支豆子沖好沖滿！
These three mid-stage immersion techniques yield different tasting experiences at different time points, even with the same beans, showcasing various flavor profiles. Using the method from Table column B, we brewed "Ethiopia Gediyo Yirgacheffe Worka Nenke G1 Washed," which resulted in flavors of lychee, citrus, lingering notes of Darjeeling tea, and a rich, juicy and mellow, maximize the sweetness of this washed beans. For those who enjoy a strong acidity, Table column A is recommended to extract intense fruity acidity. Experiment with these three mid-stage immersion methods this week, or combine them with last week's five early-stage immersion methods for a fully brewed cup of coffee!
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