悶蒸要多熱？用新鮮度決定，香氣才進杯 How Hot Should the Bloom Be? Let Freshness Decide — So the Aroma Makes It Into the Cup
目錄：
1. 核心原則
2. 新鮮度三段設定
很多人以為悶蒸越熱越能「喚醒」咖啡，結果前面的香氣在悶蒸就被吹走，後段杯中反而變淡。關鍵不是盲目升溫，而是用新鮮度來決定悶蒸的「溫度x時間」，把香氣留在粉床，交給手沖主體階段帶進杯裡。
Many people assume that the hotter the bloom, the more it “awakens” the coffee. In reality, excessive heat during blooming can blow away the delicate aromas right at the start, leaving the final cup flatter and less expressive. The key is not blindly increasing temperature, but using the coffee’s freshness to determine the bloom’s temperature × time, keeping the aromas in the coffee bed and allowing the main pour to carry them into the cup.
核心原則：
低溫悶蒸、手沖主體略升溫。悶蒸溫度越高，揮發壓越大、CO₂排放越猛，花香與柑橘的輕分子先跑掉；但悶蒸也負責潤濕與啟動溶出，所以不能一味降溫。做法是以較低溫、足夠時間完成排氣與均勻潤濕，再用較高溫的主體把甜感與香氣帶出。
Core Principle:
Lower-temperature bloom, slightly higher-temperature main pour. The higher the bloom temperature, the greater the vapor pressure and the more aggressively CO₂ is released, causing lighter aroma molecules such as floral and citrus notes to escape first. However, the bloom also plays a crucial role in wetting the grounds and initiating extraction, so lowering the temperature too much is not ideal either. The proper approach is to complete degassing and even saturation at a relatively lower temperature with sufficient time, then use a higher-temperature main pour to draw out sweetness and aroma.
新鮮度三段設定
(手沖 1:15，15克粉：225克水，悶蒸30-35克水)
• 烘後0-3天：90°C x 45秒，主體92°C。鼓泡旺可到50秒。
• 烘後4-14天：92°C x 35秒，主體94°C。多數豆子的穩定期。
• 15-30天：93°C x 25秒，主體95°C。略升溫、縮秒以補潤濕率。
Freshness-Based Three Stage Settings
(Pour-over ratio 1:15, 15g coffee : 225g water, bloom water 30–35g)
• 0–3 days after roasting: 90°C × 45 seconds, main pour 92°C. If bubbling is vigorous, extend to 50 seconds.
• 4–14 days after roasting: 92°C × 35 seconds, main pour 94°C. The stable period for most beans.
• 15–30 days after roasting: 93°C × 25 seconds, main pour 95°C. Slightly higher temperature and shorter time to compensate for reduced wetting ability.
為何越熟成悶蒸可略升溫？因為CO₂減少、粉表面更疏水，低溫悶不易「吃水」。升溫可降低水的黏度與表面張力，改善滲透；且熟成期頭香已自然流失一部分，悶蒸稍熱但時間更短，風險較低。
Why can older coffee tolerate a slightly hotter bloom? As the coffee ages, CO₂ decreases and the surface of the grounds becomes more hydrophobic, making it harder for low-temperature water to penetrate. Raising the temperature lowers water viscosity and surface tension, improving permeability. Moreover, some of the initial top aromas have already faded naturally, so a slightly hotter but shorter bloom carries less risk.
一次只改±2°C或±10秒；先固定研磨、粉水比與注水路徑。用新鮮度決定悶蒸熱度，香氣才會從粉床走進杯中，而不是散在空氣裡。
Change only ±2°C or ±10 seconds at a time, and keep grind size, brew ratio, and pouring pattern consistent. Let freshness dictate the bloom temperature, and the aroma will travel from the coffee bed into your cup—rather than dispersing into the air.
推薦商品：
〔JC咖啡〕
✔ 高海拔莊園咖啡豆 ✔ 新鮮烘焙百年名機 ✔ 百萬篩豆機剔除瑕疵豆
✔ 咖啡品鑑師杯測品管 ✔ 濾掛去氧保鮮製程
對優質咖啡的5大堅持，給您最好的品質！
✔ Freshly Roasted Coffee Bean Specialty Store
✔ CQI international coffee quality appraiser quality control
✔ State-of-the-art, Million-dollar Coffee Bean Sorting Machine Removes Defective Beans
