悶蒸時間與水量對風味的影響 The Impact of Blooming Time and Water Volume on Flavor
目錄
1.悶蒸時間與水量
悶蒸時間與水量
Blooming Time and Water Volume
悶蒸是手沖咖啡的第一步驟，亦是手沖過程中最有影響力的環節；悶蒸讓溼潤的咖啡粉釋放出二氧化碳氣體，有助於咖啡粉均勻的接觸熱水，以獲得較佳的萃取率。悶蒸中最重要的二個參數是悶蒸時間與悶蒸水量，一般常用的悶蒸時間是30秒，悶蒸水量是咖啡粉的2倍重量；但增加時間或增加水量後會如何影響咖啡風味？我們做了小實驗。
Blooming is the first step in the pour-over coffee process and is the most influential stage in the entire brewing process. Blooming allows the moistened coffee grounds to release carbon dioxide gas, facilitating better contact with hot water for optimal extraction. The two most important parameters in blooming are blooming time and water volume, typically set at 30 seconds and twice the weight of the coffee grounds, respectively. However, how does increasing time or water volume affect the coffee flavor? We conducted a small experiment.
這次實驗選豆：衣索比亞 谷吉 罕貝拉 伊沙姆 水洗-TOH冠軍得獎批次-淺焙
杯測風味描述：月桃花香、杏桃、蜂蜜、檸檬、尾韻花蜜香綿長、奶油感滑順甘甜。
For this experiment, we selected beans: Ethiopia Guji Bule Hambela Eseham Trading plc Washed - T.O.H No.1 - Light Roast.
Cupping flavor descriptors include notes of shell-flower blossom fragrance, apricot, honey, lemon, with a lingering honey and creamy sweetness.
水溫：87度熱水(Fellow溫控手沖壺)
研磨：一般手沖粗細(EK43S磨豆機)
濾杯：Hario V60濾杯
時間：總濾滴時間2分30秒即移走濾杯
粉水比：1:15，用20克咖啡粉：300克熱水
粉液比：1:13，得255~260克的咖啡液
Water Temperature: 87℃ (Fellow Stagg EKG Kettle)
Grind: Standard pour-over coarseness (EK43S Grinder)
Filter: Hario V60 filter
Time: Total drip time of 2 minutes 30 seconds before removing the filter
Coffee-to-Water Ratio: 1:15, using 20g of coffee grounds to 300g of hot water
Grounds-to-Liquid Ratio: 1:13, yielding 255-260g of coffee liquid
-------
關於悶蒸時間
Regarding Blooming Time
我們使用了30秒、45秒和60秒等三個不同的悶蒸時間。經過實驗後我們覺得，使用45秒悶蒸時間的風味最好。簡列如下：
We experimented with three different steaming times: 30 seconds, 45 seconds, and 60 seconds. After the experiment, we found that the flavor was best when using a 45-second steaming time. Here's a summary:
1. 悶蒸時間30秒
整體來說還不錯，一般印象中的風味，但不如45秒來的好。風味中帶茶感，花香帶微澀感，淡檸檬，尾韻檸檬香。
1. Blooming Time: 30 seconds
Overall, it was decent, with a typical flavor profile, but not as good as the 45-second steep. The taste included a tea-like sensation, floral notes with a hint of bitterness, subtle lemon, and a lemon peel finish.
2. 悶蒸時間45秒
酸感和甜感的平衡感佳，甜感明顯。月桃花香鮮明，杏桃水果酸，蜂蜜甜感，尾韻花蜜桃香。
2. Blooming Time: 45 seconds
There was a well-balanced acidity and sweetness, with pronounced sweetness. The shell-flower blossom fragrance was prominent, accompanied by fruity acidity of apricot, honey sweetness, and a floral and peach finish.
3. 悶蒸時間60秒
特定風味強，但層次弱，與前二個時間相比整體淡了一些。蜂蜜香濃，酸質弱、甜感弱，尾韻檸檬皮，風味雜了。
3. Blooming Time: 60 seconds
While specific flavors were strong, the structures were less defined compared to the previous two times. The honey aroma was intense, with weaker acidity and sweetness, and a lemon peel finish, resulting in a muddled flavor profile.
關於悶蒸時間，我們建議使用30~45秒的悶蒸時間，特別是在咖啡豆很新鮮的情況下，有助於排放二氧化碳。但隨著咖啡新鮮度下降，悶蒸時間可以縮短，像是烘焙後4週以上，悶蒸時間可以縮短為30秒即可。
Regarding blooming time, we recommend using a steaming time of 30 to 45 seconds, especially when the coffee beans are very fresh, as it helps release carbon dioxide. However, as the freshness of the coffee beans decreases, the steaming time can be shortened, such as after 4 weeks post-roasting, where a steaming time of 30 seconds may suffice.
-------
關於悶蒸水量
Regarding Blooming Water Volume
即悶蒸水量與咖啡粉的比例，使用五種不同的悶蒸水量：0倍的悶蒸水量(即不悶蒸)、1倍的悶蒸水量、2倍的悶蒸水量、3倍的悶蒸水量和4倍的悶蒸水量等五種。並儘量以相同的悶蒸時間，即悶蒸時間30秒。我們發現雖然使用2倍悶蒸水量的沖泡風味最好，但與使用3倍悶蒸水量的沖泡風味接近。簡列如下：
The ratio of blooming water to coffee grounds, was tested using five different ratios: 0 times the blooming water volume (no blooming), 1 times the blooming water volume, 2 times the blooming water volume, 3 times the blooming water volume, and 4 times the blooming water volume. We aimed to maintain a consistent blooming time of 30 seconds across all tests. Although using 2 times the steaming water volume yielded the best brewing flavor, it was similar to using 3 times the steaming water volume. Here's a summary:
A. 0倍的悶蒸水量(不悶蒸)
風味很平淡，似乎萃取不足。淡苦味，弱花香，桃香檸檬不明顯，略帶風味的咖啡水，低酸感、低甜感，尾韻淡桃香。
A. 0 times the blooming water volume (no blooming)
The flavor was bland, seeming under-extracted. Faint bitterness, weak floral notes, subtle peach and lemon, with a light coffee taste, low acidity, low sweetness, and a faint peach finish.
B. 1倍的悶蒸水量
風味微弱，但不像不悶蒸那樣暗淡無味。清甜感，淡雅花香，杏桃，低酸感，尾韻桃香。
B. 1 times the blooming water volume
The flavor was weak but not as dull as no steaming. Clean sweetness, delicate floral notes, apricot, low acidity, and a peach finish.
C. 2倍的悶蒸水量
與1倍悶蒸水量相比，酸感明顯。即上面的實驗1；風味中帶茶感，花香帶微澀感，淡檸檬，尾韻檸檬。
C. 2 times the blooming water volume
Compared to 1 times the steaming water volume, there was noticeable acidity. Similar to the results of Experiment 1; tea-like sensation, floral notes with slight bitterness, subtle lemon, and a lemon peel finish.
D. 3倍的悶蒸水量
與2倍悶蒸水量相比，酸感更高，但差異不明顯。杏桃，庶糖，酸甜感皆明顯，尾韻檸檬皮香。
D. 3 times the blooming water volume
Higher acidity compared to 2 times the blooming water volume, but the difference was not significant. Apricot, brown sugar, noticeable acidity and sweetness, with a lemon peel finish.
E. 4倍的悶蒸水量
整體酸感最高。檸檬酸感，桃香弱，尾韻檸檬水。
E. 4 times the blooming water volume
Overall, the acidity was highest. Lemon acidity, weak peach, and a lemon water finish.
關於悶蒸水量，2倍或3倍的悶蒸水量是比較好的水量，一般大多數手沖咖啡的建議還是會建議使用2倍的悶蒸水量。
Regarding blooming water volume, using 2 times or 3 times the blooming water volume is preferable, as recommended for most pour-over coffee methods.
如果使用較少的咖啡粉(15克或更少)，您可能會發現有時很容易超過2倍以上的悶蒸水量。但從上述來看，只要控制在2倍到3倍之間的悶蒸水量，應該還是可以獲得一杯好喝的手沖咖啡。
If using less coffee grounds (15g or less), you may find it easy to exceed 2 times the blooming water volume. However, based on the above results, controlling the blooming water volume between 2 times and 3 times should still yield a delicious pour-over coffee.
-------
從今天小實驗來看，一般常用的悶蒸時間30秒及悶蒸水量2倍重量是可以獲得一杯好喝的咖啡；然而意外的收獲是，悶蒸時間45秒可以獲得更佳的酸甜感；此外悶蒸水量超過2倍後酸感增加。因此，做好悶蒸的動作，把悶蒸時間及水量顧好，離一杯美味的手沖咖啡不遠了！
From today's small experiment, we found that the commonly used blooming time of 30 seconds and steaming water volume of 2 times the weight can produce a good cup of coffee; however, the unexpected discovery was that a 45-second steaming time can achieve a better balance of acidity and sweetness. Additionally, increasing the steaming water volume beyond 2 times results in higher acidity. Therefore, by mastering the blooming process and managing the blooming time and water volume effectively, a delicious pour-over coffee is within reach!
│延伸閱讀：什麼是手沖咖啡悶蒸
│ Further reading: What is Coffee Blooming in Pour-Over Coffee?
推薦商品：
✔ 堅持新鮮烘焙 ✔ 堅持篩豆 再烘焙 ✔ 堅持使用莊園咖啡
➤ 專業烘焙帶出咖啡多元又豐沛的個性
➤ CQI Q Grader咖啡品質鑑定師，親自杯測品鑑，為您把關每一杯咖啡
➤ 單一莊園咖啡 具風味、層次佳
✔ Stick to fresh roasting ✔ Stick to sieving and roasting ✔ Stick to estate coffee
➤ Professional roasting brings out the diverse and rich personality of coffee
➤ CQI Q Grader coffee quality appraisers, personally cupping and evaluate, check every cup of coffee for you
➤ Single-origin coffee with good flavor and structures
