手沖咖啡步驟：新手也能輕鬆掌握的沖煮技巧 Pour-over Coffee Guide: Easy Brewing Techniques for Beginners

目錄：

1. 準備咖啡豆與器具
2. 磨豆與秤重
3. 準備濾杯與濾紙
4. 加入咖啡粉並均勻佈粉
5. 悶蒸
6. 正式注水
7. 完成萃取與品嚐

近年來，手沖咖啡成為許多咖啡愛好者鍾愛的沖煮方式，不僅能夠享受自己挑選咖啡豆、磨豆和沖煮的樂趣，更能體驗咖啡香氣在空氣中擴散的儀式感。手沖咖啡的魅力在於它的可控性，每一個環節都能影響最終風味，讓每一次沖煮都成為一場探索風味的旅程。本文將帶你了解手沖咖啡的完整步驟與技巧，讓新手也能沖出美味的咖啡。
In recent years, pour-over coffee has become a favorite brewing method among coffee enthusiasts. It allows coffee lovers to enjoy the process of selecting beans, grinding, and brewing, while also savoring the rich aroma that fills the air. The charm of pour-over coffee lies in its precision—every step influences the final flavor, turning each brew into an exploration of taste. This guide will walk you through the complete pour-over coffee process and techniques, making it easy for beginners to brew a delicious cup.

一、準備咖啡豆與器具

開始手沖之前，首先需要準備好以下器具：

1. 咖啡豆：選擇新鮮的咖啡豆，並根據自己喜好的風味挑選不同產區或處理法的豆子。
2. 磨豆機：建議使用手搖磨豆機或電動磨豆機，以確保研磨均勻。
3. 濾杯與濾紙：常見的濾杯有Hario V60、Kalita Wave和Kono等，需搭配適合的濾紙。
4. 手沖壺：細口壺有助於穩定注水，避免水流過於猛烈影響萃取。
5. 電子秤與計時器：精準控制粉水比例與萃取時間，使風味穩定。
6. 咖啡壺或杯子：接取萃取後的咖啡。

Step 1: Prepare Coffee Beans and Equipment

Before you start brewing, gather the following tools:

1. Coffee Beans – Choose fresh beans based on your preferred flavor profile, considering origin and processing method.

2. Grinder – A manual or electric grinder ensures an even grind size.

3. Dripper and Filter Paper – Popular options include Hario V60, Kalita Wave, and Kono drippers, each requiring specific filter papers.

4. Gooseneck Kettle – A steady, controlled pour is key to an even extraction.

5. Digital Scale & Timer – These help maintain precision in coffee-to-water ratio and extraction time.

6. Coffee Server or Cup – To collect the brewed coffee.

二、磨豆與秤重

將咖啡豆研磨至適當的粗細度，通常手沖適合中度至中細研磨(類似砂糖顆粒)。研磨度影響萃取率和風味，過粗可能導致萃取不足，讓咖啡變得單薄或過酸；過細則可能造成過萃，讓咖啡變得過於苦澀。建議新手可以從中度研磨開始，逐漸調整。

同時，需要使用電子秤測量咖啡粉的重量，一般建議的粉水比例為1:15，例如使用20克咖啡粉，可以搭配300克的水。根據個人口味微調，要濃一點就用1:12，要淡一點就用1:18。

Step 2: Grinding and Measuring Coffee

Grind your coffee beans to a medium to medium-fine consistency, similar to granulated sugar. Grind size affects extraction—too coarse may result in under-extraction, making the coffee weak or sour, while too fine can lead to over-extraction, causing bitterness. Beginners can start with a medium grind and adjust as needed.

Use a digital scale to measure the coffee. The standard coffee-to-water ratio is 1:15 (e.g., 20g coffee to 300g water). Adjust based on preference:

Stronger coffee → 1:12 ratio

Milder coffee → 1:18 ratio

三、準備濾杯與濾紙

將濾紙放入濾杯後，使用熱水沖洗濾紙，一方面能去除紙味，另一方面也能預熱器具，並讓濾紙與濾杯更服貼，讓萃取過程更穩定。完成後，倒掉清洗的水，確保濾杯及下壺內部乾淨。

Step 3: Preparing the Dripper and Filter Paper

Place the filter paper in the dripper and rinse it with hot water. This removes any paper taste, preheats the dripper, and helps the filter adhere for a smoother extraction. Discard the rinse water before brewing and make sure dripper and sharing pot are clean.

四、加入咖啡粉並均勻佈粉

將研磨好的咖啡粉倒入濾杯內，輕輕搖晃或輕敲濾杯，使粉層均勻分佈；或是在倒粉入濾杯內時讓粉層中心高起如小沙丘、即均勻佈粉，這樣可以確保注水時不會造成局部過度萃取。

Step 4: Adding and Distributing Coffee Grounds

Pour the ground coffee into the dripper. Gently shake or tap the dripper to distribute the grounds evenly, forming a small mound in the center. This prevents uneven extraction when pouring water.

五、悶蒸

接著即開始注水，悶蒸是手沖過程中非常重要的一步，能讓咖啡粉充分吸收水分溼潤並釋放二氧化碳，提高後續萃取的均勻度。

悶蒸時，注水量約為咖啡粉重量的2倍，例如使用20克咖啡粉，可注入約40克的水，讓所有咖啡粉均勻潤濕。等待30到40秒後再進行下一步驟。

Step 5: Blooming

Blooming is a crucial step that allows the coffee to absorb water and release carbon dioxide, ensuring even extraction. Pour water twice the weight of the coffee grounds (e.g., 40g of water for 20g of coffee). Ensure all grounds are evenly saturated. Wait 30-40 seconds before proceeding to the next step.

六、正式注水

手沖咖啡有多種經典注水技巧，不同的注水方式會影響咖啡的萃取率與風味，這裡介紹6種常見手沖技巧：
Step 6: Pouring Water
There are various pouring methods, each affecting coffee’s extraction and flavor. Here are six common techniques:

1. 同心圓注水
是最經典、最容易掌握的注水方式。透過均勻的畫圓方式注水，以穩定的水流，沿著由內而外、再由外而內的順序繞圈注水，確保水流穩定地穿透咖啡粉層，讓萃取過程更加一致，進而帶來平衡的風味。
1. Circular Pouring
This is the most classic and beginner-friendly water pouring technique. Pour water in slow, steady and circular motions from the center outward, then back inward, allowing water to saturate though coffee ground. Ensures even saturation and balanced flavors.

2. 不斷水注水
是一種能夠提高萃取穩定性並減少變數的手沖技巧。從悶蒸結束後，直接以穩定且細緻的水流，不間斷地將水注入濾杯，直至達到預定的總水量，而非分段注水或點滴注水。不斷水注水的核心關鍵在於穩定的水流控制，不過度攪動粉層，也不讓水流過快穿透粉床，確保所有咖啡粉均勻萃取，避免萃取過度或不足。
2. Continuous Pouring
It’s a technique that improves stable extraction and minimizes changes. After blooming, instead of stopping between pours, maintain a steady, thin stream until reaching the total water amount. The key point for continuous pourings is stable pouring control, less stirring coffee ground and slowly pouring water to reach coffee ground, enable steady coffee extraction and reduces extraction inconsistencies.

3. 斷續注水
是一種有計畫地分段停止與繼續注水的沖煮技巧，這種方法與不斷水注水相反，不是一次性連續注水，能夠調整萃取時間及萃取率，讓風味更加豐富且具有層次感。
3. Pulsing
It’s an intermittent pouring technique. Pour water in stages, pausing between pours, which is the contrast with continuous pouring technique. It doesn’t pour water at once but can adjust extraction time and rate, which enhances flavor complexity.

4. 點滴注水
是一種能夠細膩控制萃取、提升甜感與乾淨度的技法。以極細的水流，像水滴一樣慢慢滴注，逐步滲透咖啡粉床，後段再以大水流補至預設的粉水比水量，總萃取時間會因為前段的點滴法而較長。
4. Drip Pouring
This method allows for precise extraction control, enhancing sweetness and clarity. Water is poured in a very thin stream, almost like individual droplets, gradually saturating the coffee bed. In the later stage, a stronger water flow is used to reach the target coffee-to-water ratio. Due to the slow initial dripping, the total extraction time is longer.

5. 中心注水
指的是在沖煮過程中，將水流集中在濾杯中央，以穩定的方式注水，並且避免過多地來回移動水流。這種方法不繞圈、不分段，而是保持水流集中，讓水流自然穿透粉床，從而達到均勻萃取的效果。
5. Center Pouring
This technique focuses on pouring water steadily at the center of the coffee bed without excessive movement. Unlike circular or segmented pouring, the water remains concentrated in one spot, naturally seeping through the coffee grounds. This results in a more even extraction.

6. 高低差變化注水
是在沖煮過程中，交替改變水柱高度，以控制水流速度與水壓，進而影響萃取的方式與風味表現。高水柱注水(約15-20公分)水流較強，對粉層的擾動較大，可提高萃取率，適合用於沖煮中段，增強咖啡的強度。低水柱注水(約3-5公分)水流較緩和，對粉層擾動較小，可減緩萃取速率，帶來更細緻的甜感與乾淨度，適合用於沖煮初段與尾段，以維持風味純淨。
6. Variable Height Pouring
This method alternates the height of the water stream to control flow rate and pressure, which influences extraction and flavor. High Pouring (15-20 cm): A stronger water stream with more agitation, increasing extraction rate. This is ideal for the middle stage of brewing to enhance coffee intensity. Low Pouring (3-5 cm): A gentler stream with minimal disturbance to the coffee bed, slowing down extraction. This is best for the initial and final stages, preserving sweetness and clarity in the cup.

七、完成萃取與品嚐

Step 7: Final Extraction and Tasting
當水流完全滴落，並取下濾杯後，這杯咖啡的風味仍在變化，從香氣的散發、口感的轉變，到溫度的下降，每個細節都影響著品飲的體驗。先聞香氣，咖啡剛萃取完成時，會釋放出大量的香氣，這是感受咖啡風味層次的第一步。接著品嚐第一口，感受咖啡風味，並感受酸、甜、苦、醇厚度以及整體的風味改變。觀察餘韻與回甘，好的咖啡應該具有乾淨且持久的餘韻，能夠在口腔中保留淡淡的甜感或果香。
Once the water has fully dripped through and the dripper is removed, the coffee continues to develop in flavor. From the initial aroma release to evolving taste and temperature changes, every detail shapes the experience. Smell the aroma: Freshly brewed coffee releases rich aromas—this is the first step in appreciating its flavor complexity. Taste the first sip: Observe the balance of acidity, sweetness, bitterness, body, and overall flavor evolution. Notice the aftertaste: A well-brewed coffee should leave a clean, lingering finish with subtle sweetness or fruity notes.

手沖咖啡不只是簡單的沖煮，更是一種生活儀式。從選擇咖啡豆、磨豆、控制注水到品嚐，每個環節都能帶來不同的體驗。每一次沖煮都能學習到新的細節，讓你逐步掌握沖煮技巧，找到最適合自己口味的風味表現。
Pour-over coffee is more than just a brewing method—it’s a mindful ritual. From selecting beans, grinding, and controlling the pour to the final tasting, each step creates a unique experience. Learn more about details from each brewing, you will gradually master brew techniques and find the most suitable flavors for yourself.

對於新手來說，建議從基本的沖煮方式開始，掌握悶蒸、注水和水溫的控制，並透過不同的變化調整風味，建議調整時一次只調整一個變因，才比較能知道變因帶來的感受是什麼。透過記錄沖煮參數，觀察每次的差異，可以更快找到理想的沖煮方式。
For beginners, it's best to start with the basic brewing method: mastering blooming, pouring, and temperature control. When experimenting with different factors, adjust only one variable at a time to better understand its impact on flavor. Keeping a brewing log helps track changes and refine your ideal brewing method.

當你在家中沖煮一杯手沖咖啡，不僅能享受咖啡帶來的美好風味，也能在過程中放慢步調，感受這份專屬於自己的儀式感。
Brewing coffee at home is not just about enjoying great flavors, it’s also a way to slow down and savor the ritual of the process.

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