VST咖啡濃度計在門市的實戰應用：從沖煮到烘焙的全流程控管 Practical Application of the VST Coffee Refractometer in Retail: From Brewing to Roasting – A Complete Workflow at Justin Coffee
目錄:
1. JC咖啡如何透過VST建立穩定風味、數據化萃取與烘豆回饋機制
2. 為什麼要用VST？它和TDS水質筆有何不同？
3. JC咖啡如何實際應用VST？
4. 小細節也關鍵：溫度與清潔
JC咖啡如何透過VST建立穩定風味、數據化萃取與烘豆回饋機制
How Justin Coffee Uses VST to Build Consistent Flavor, Data-Driven Extraction, and Roasting Feedback Mechanisms
在精品咖啡講求「風味表現」的時代，我們越來越重視一杯咖啡的穩定性與可重現性。對JC咖啡來說，維持每一杯咖啡的品質如一，已不只是職人堅持，更是一種專業承諾。而這背後的關鍵之一，就是我們導入的濃度檢測工具 - VST Coffee Lab III 咖啡品質濃度檢定儀。
In today’s specialty coffee industry, where "flavor expression" is key, we are placing increasing value on consistency and reproducibility in every cup. At Justin Coffee, maintaining the quality of each cup is not just a matter of craftsmanship — it’s a professional commitment. A key tool that helps us achieve this is the VST Coffee Lab III Refractometer, a precision instrument we’ve integrated into our workflow for measuring coffee concentration.
為什麼要用VST？它和TDS水質筆有何不同？
Why Use VST? How Is It Different from a TDS Water Tester?
市面上常見的TDS水質檢測筆(電導筆)價格便宜、操作簡單，但它是透過測量電導率來推估溶液中的離子總量，適用於測量水中礦物質，而非咖啡液。咖啡中富含糖類、有機酸等非離子溶質，電導筆根本測不到真正的濃度值。
Basic TDS water testers (conductivity pens) commonly found on the market are affordable and easy to use, but they measure electrical conductivity, which only reflects the total ion content in a solution. These are suitable for checking mineral levels in water — not in coffee. That’s because coffee contains a wide range of non-ionic solubles like sugars and organic acids, which conductivity pens cannot detect accurately.
相比之下，VST濃度計使用光學折射率技術，能準確測得咖啡液中的「總溶解固形物」(TDS)，精度可達 ±0.01%。這些數據不只可以用來判斷沖煮是否成功，更能與萃取率、烘焙反饋、風味輪建立緊密關聯，是職人級品管的標準配備。
In contrast, the VST refractometer uses optical refractive index technology to accurately measure the Total Dissolved Solids (TDS) in coffee. It offers precision up to ±0.01%, making it ideal not just for verifying brew accuracy, but also for correlating extraction yield, roast profiling, and flavor mapping — making it a standard tool for professional quality control.
JC咖啡如何實際應用VST？
How Justin Coffee Uses VST in Practice
我們將VST納入店內的「品質控管三環節」中：沖煮 → 杯測 → 烘焙。以下是實際應用情境分享：
We’ve incorporated the VST into our in-store three-stage quality control loop: Brewing → Cupping → Roasting. Here’s how we apply it at each stage:
1. 沖煮濃度標準化：穩定每一杯的品質
每支上架的單品豆，在上架前我們會經過一系列沖煮測試，找出最適合品飲的TDS區間。例如：
「衣索比亞 耶加雪菲 喬蓓莎村 G1 乾式發酵水洗」在1.25%時，杏桃與檸檬果香鮮明、伴隨甜感佳；在1.15%時茉莉花鮮明但甜感略弱。
我們會將此TDS範圍設定為沖煮參考值，並與研磨粗細、水溫、粉水比、注水策略一併記錄，讓不同工作夥伴都能依據這個標準製作，減少主觀誤差，提高出杯一致性。
1. Standardizing Brew Strength: Ensuring Consistent Quality in Every Cup
Before any single-origin coffee goes on sale, we run a series of brew tests to identify the optimal TDS range for drinking. For example:
Ethiopia Yirgacheffe, Chebesa Village G1, Natural Anaerobic Washed：At 1.25% TDS, apricot and lemon aromas are bright with a balanced sweetness. At 1.15%, jasmine notes are more prominent, but the sweetness is less pronounced.
We set this TDS range as a brewing reference, along with grind size, water temperature, brew ratio, and pour strategy — ensuring that different baristas can follow the same standard, reducing subjective variation and improving consistency.
2. 杯測交叉驗證：從數據理解風味表現
除了口感與香氣，我們也在杯測中測量液體濃度，建立「濃度－風味」對照。例如，同樣一支豆子在不同烘焙度時、有著不同的TDS，TDS 1.15% 時清爽水果調，但在 1.35% 時果香集中、甜感明顯。這不只幫助內部理解，更可作為烘焙品管依據。
2. Cross-Verifying During Cupping: Understanding Flavor Through Data
In addition to tasting and aroma, we also measure TDS during cupping to build a flavor–strength correlation. For example, the same bean roasted to different degrees will yield different TDS results: At 1.15% TDS, the profile may be light and fruity. At 1.35%, fruit notes become more concentrated and sweetness more pronounced. These insights help our internal team understand flavor development and also serve as objective references for roast quality control.
3. 回推烘焙位置：從杯測風味與濃度判斷是否到位
在杯測時可以同步測量 TDS，來判斷烘焙是否落在正確位置。不同烘焙度會影響可溶物比例，淺焙豆通常 TDS 較低，風味清爽；淺中焙豆 TDS 適中，甜感飽滿；深焙豆 TDS 較高，風味易偏苦。如果風味偏重、TDS 偏高，可能烘焙偏深；反之若風味空洞、TDS 偏低，可能火力不夠或發展不足。
透過「感官 × 數據」交叉比對，我們能更準確回推每一批豆子的烘焙落點是否到位，並作為日後烘焙微調的依據。這樣的「前端沖煮反饋 → 後端烘焙調整」邏輯，是JC咖啡維持穩定風味的基礎核心。
3. Backtracking Roast Profiles: Using Cupping Flavor & TDS to Assess Roast Accuracy
During cupping, we measure TDS to determine whether a roast hits the intended profile. Different roast levels affect solubility: Light roasts tend to have lower TDS, with bright, clean flavors. Light-medium roasts yield moderate TDS, with balanced sweetness. Dark roasts usually have higher TDS and can lean bitter. If the flavor is too heavy and the TDS is high, the roast may have gone too deep. If the flavor is thin and the TDS is low, it may indicate underdevelopment or insufficient heat.
By cross-referencing sensory feedback with measurable data, we can more precisely pinpoint roast outcomes and make micro-adjustments for future batches. This “brewing feedback → roast adjustment” loop is a core part of how Justin Coffee maintains flavor consistency.
小細節也關鍵：溫度與清潔
Small Details Matter: Temperature & Cleanliness
為求精準，建議樣品降溫至25°C左右再測量，避免過熱導致折射率偏差。此外，每次測試後都需用純水與乾淨紙巾清潔鏡面，確保數據不被殘留物干擾。
To ensure accuracy, we recommend letting coffee samples cool to around 25°C before measurement, as high heat can affect refractometer readings. Also, always clean the prism surface with pure water and a clean paper towel after each use to avoid residual interference.
數據，讓風味更靠近理想，對咖啡職人而言，感官訓練是根基，但有了科學工具輔助，才能讓判斷更具一致性與說服力。VST Coffee Lab III 在JC咖啡的日常中，從沖煮端、品飲端到烘焙端，都扮演著關鍵角色。讓每一杯手沖、濃縮更穩定、不靠運氣，運用VST進入數據化品質管理的第一步。
Data brings flavor closer to the ideal. For coffee professionals, sensory training is the foundation — but with the help of scientific tools, our judgment becomes more consistent and convincing. At Justin Coffee, the VST Coffee Lab III plays a vital role in our day-to-day operations, from the brewing station to the cupping table and roasting room. With VST, every pour-over and espresso shot becomes more stable and less reliant on luck. It’s our first step toward data-driven quality management in specialty coffee.
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