三段與四段注水，同一支豆子的兩種表情 Three-Pour vs. Four-Pour Structure: Two Distinct Expressions of the Same Bean
目錄：
1. 沖煮配置：同樣320克，分成三段與四段
2. 從熱到冷，風味如何變化？
3. 這次比較，可以帶走什麼？
同一支咖啡豆，使用相同的水溫與總注水量，改變分段注水的配置，會喝到什麼不同？
這次以三段式與四段式兩套配方沖煮，並分別記錄熱飲、溫飲與冷飲時的風味。除了比較第一口的印象，也觀察咖啡隨著降溫，香氣與尾韻如何轉變。
When using the exact same coffee bean, water temperature, and total water volume, how does altering the pouring structure reshape what we experience in the cup?
In this experiment, we set up two pour-over recipes—a Three-Pour method and a Four-Pour method—and systematically documented the sensory profiles across three temperature zones: Hot, Warm, and Cold. Beyond capturing initial impressions on the first sip, we observed how aromatics and lingering finishes evolved as the coffee cooled.
本次使用的咖啡豆
瓜地馬拉・薇薇特南果・茵赫特莊園・紅帕卡瑪拉・水洗
杯測風味：甜橙、葡萄柚、黃花、蘋果、杏桃、奶油與黃金糖，並帶有飽滿、延續的黃金糖甜感。這次便透過兩套注水配方，看看這些風味會如何在杯中呈現。
Featured Coffee
Origin & Estate: Guatemala Huehuetenango El Injerto Red Pacamara Washed
Cupping Notes: Sweet orange, grapefruit, yellow florals, apple, apricot, butter, and golden sugar, anchored by a rich, long-lasting golden-sugar sweetness.
Through these two pouring strategies, we explored how these characteristic flavor notes manifest under different brew structures.
沖煮配置：同樣320克，分成三段與四段
兩組皆使用 92°C水溫、320克總注水量。表格中的「本段水量」是當次加入的水量，「累計水量」則是電子秤上的累計讀值。
三段式的第一段注入120克，第二段結束時，累計水量已達260克。四段式則從60克開始，接著分兩次各注入100克，最後補入60克。
因此，這次比較除了段數不同，也包含前段水量、後續注水節奏與移開濾杯時間的差異。
Brew Parameters: 320g Total Input Divided into 3 vs. 4 Pours
Both groups used 92°C water and a 320g total water volume. In the breakdown below, Pour Weight represents the water added during that specific stage, while Cumulative Weight reflects the scale reading.
The Three-Pour structure introduces a larger 120g initial pour, reaching 260g cumulative weight by the end of Pour 2. The Four-Pour structure starts with a smaller 60g bloom, followed by two 100g intermediate pours, and finishes with a final 60g pour.
Consequently, this comparison isolates not only the total number of stages, but also variations in early pour volumes, subsequent brewing rhythm, and overall contact time before removing the dripper.
從熱到冷，風味如何變化？
三段式：花果香交替，呈現明亮調性
三段式在熱飲時，以甜橙與黃花揭開序幕，尾韻出現杏桃，整體印象明亮。降至溫飲後，黃花仍然存在，搭配蘋果，最後由甜橙收尾。
冷卻後，杏桃與甜橙成為主要風味，尾韻則留下柚子茶的聯想。從熱到冷，甜橙始終串連其中，花香與水果調性的比重則逐漸改變。
這組配方的品飲樂趣，在於每個溫度階段都有不同焦點：熱飲時留意黃花與甜橙，溫飲時感受蘋果，冷飲時再觀察杏桃與柚子茶尾韻。
四段式：葡萄柚主調，呈現奶油平衡感
四段式在熱飲時，呈現葡萄柚與黃金糖，尾韻延續葡萄柚，整體印象平衡。降至溫飲後，奶油調性出現，與葡萄柚交織，形成奶油柚子的尾韻。
冷卻後，葡萄柚依然是主角，最後留下柚子皮香。相較於三段式不同花果調性的交替，四段式的葡萄柚主軸更為集中，變化主要來自黃金糖、奶油與柚子皮香的接續。
Temperature Evolution: Sensory Profiles from Hot to Cold
Three-Pour Structure: Alternating Florals & Fruits with a Bright Character
Hot: Opens with sweet orange and yellow florals, shifting to an apricot finish. The overall impression is bright and vibrant.
Warm: Yellow florals persist alongside crisp apple, closing with sweet orange.
Cold: Apricot and sweet orange take center stage, leaving a finish reminiscent of yuzu tea.
Takeaway: Sweet orange acts as a continuous thread throughout all temperatures, while the balance between floral aromatics and fruit tones gradually shifts. The enjoyment of this recipe lies in its distinct focus at each stage: observing yellow florals and sweet orange while hot, appreciating apple as it warms down, and tasting apricot and yuzu tea as it cools.
Four-Pour Structure: Grapefruit Core with Buttery Balance
Hot: Highlights grapefruit and golden sugar with a sustained grapefruit finish. The overall impression is balanced and structured.
Warm: A buttery texture emerges, intertwining with grapefruit to create a creamy citrus-yuzu finish.
Cold: Grapefruit remains the primary focal point, leaving a lingering note of citrus zest.
Takeaway: Unlike the alternating fruit-and-floral layers of the Three-Pour setup, the Four-Pour recipe keeps grapefruit firmly as the central axis. The dynamic change comes from the successive transitions through golden sugar, butter, and yuzu peel aromatics.
這次比較，可以帶走什麼？
這次三段式呈現較明亮的花果表現，四段式則以葡萄柚為核心，伴隨黃金糖與奶油調性。四段式測得的TDS為1.16%，高於三段式的1.08%，代表本次量測的咖啡液濃度較高。
不過，濃度高低不是好喝程度的評分，也不能單憑TDS判定萃取率。同樣地，這次結果也不代表三段一定明亮、四段一定平衡；風味差異需要連同各段水量與沖煮時間一起理解。
下次沖煮時，可以把注水時間、水量與熱、溫、冷的感受一起記下來。同一杯咖啡，從第一口到冷卻後的尾韻，都可能提供下一次調整配方的線索。
Key Observations & Practical Takeaways
The Three-Pour method highlighted a brighter floral and fruit-forward expression. The Four-Pour method delivered a grapefruit-centric core accompanied by golden sugar sweetness and a buttery mouthfeel. The Four-Pour setup measured 1.16% TDS, compared to 1.08% TDS for the Three-Pour setup, indicating a higher beverage concentration under our measurement conditions.
However, a higher TDS does not automatically equal a superior cup, nor can extraction yield be judged solely by TDS reading. Likewise, these results do not imply that three pours will always yield brightness, or that four pours will always create balance. Sensory differences must be interpreted alongside stage volumes, flow rates, and total brew time.
On your next brew, try logging your pour timings, stage volumes, and sensory perceptions across hot, warm, and cold stages. Every nuance in the cup—from your very first sip to the lingering finish when cold—offers valuable feedback for dialing in your next recipe.
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