豆子份量放大，粗細度怎麼調整 How to Adjust Grind Size When Increasing the Dose
目錄：
1. 手沖有水面
2. 自動沖煮機沒有水面直接沖下去
手沖跟自動沖煮機，看起來都只是「水流過粉」，但水的環境完全不同，所以粉要怎麼磨、比例要怎麼抓，往往會是兩條相反的路。很多人把手沖的經驗直接搬去機器，結果粉水比一樣、時間也差不多，風味卻整個歪了，其實不是豆子壞掉，而是「水有沒有先停在粉上面」不一樣。
Pour-over and automatic drip machines may look similar—water passing through coffee grounds—but the water environment is completely different. This means the way you grind and set your brew ratio often goes in opposite directions. Many people apply pour-over logic directly to a machine: same coffee-to-water ratio, similar total time—yet the flavor comes out completely wrong. The beans aren’t bad; it’s simply that the water behaves differently, especially whether it first “rests” on top of the grounds or not.
手沖有水面
先看手沖。V型濾杯大多數人會讓水在上面形成一個水面，水不會立刻穿過去，而是被你的注水量、注水高度、濾杯形狀「管住」。當你想把一杯量加大，時間又想維持在2分30秒左右，注水就一定會比平常快，瞬間流速可能從 3克/秒、變成 4克/秒。流速一變大，水就會更想走外圈、走阻力小的路，實際流過粉的時間變短，萃取率就掉了。這時要「磨細一點」當作流速補償，把粉床阻力拉回來，讓水還是乖乖從粉裡走，前段香氣就不會變得虛、只有味道沒厚度，中段甜也出得來。簡單說：手沖有水面，流速會被你拉大，所以要用磨細補。
Pour-over (with A Water Layer on Top)
In a V-shaped dripper, most people create a water layer above the grounds. Water does not pass through immediately—it’s held in place by your pouring volume, pouring height, and the geometry of the dripper. When you scale up the brew (more coffee, more water) but still want to keep the brew time around 2:30, you’ll inevitably pour faster. Instantaneous flow rate may jump from 3 g/s to 4 g/s. When flow increases, water tends to run along the outer walls—the path of least resistance—and spends less time actually passing through the coffee bed. This lowers extraction. To compensate, you need to grind finer, increasing resistance so the water still passes through the coffee instead of slipping around it. That way, the early-phase aromatics won’t become thin and hollow, and the mid-phase sweetness can still develop. In short: Pour-over has a water layer, faster pouring speeds up flow, so you grind finer to compensate.
自動沖煮機沒有水面直接沖下去
但自動沖煮機不是這樣。固定流量、直接沖下去、幾乎不積水的機器，水一噴就往下走，沒有「先在粉上面浸一下再慢慢壓過去」。這時如果粉量加多、水量也加多，機器只能用「把時間拉長」來完成，結果就會變成：上層那一層一直被水萃取，下面那一層永遠比較晚被碰到，最後就變成上面稍過萃、下面稍不足，中段甜感最先掉，尾韻還會變短。這時如果還照手沖的反射去「再磨細一點」，只會讓上層更慘。
Automatic drip machines (No water layer, Direct-through Flow)
But automatic brewers work differently: fixed flow rate, water sprayed directly downward, and almost no water pooling on top of the grounds. Water hits and immediately travels downwards—there’s no “soak and push” effect like in pour-over. If you increase the dose and total water, the machine can only respond by stretching the brew time. This leads to: the top layer getting extracted for too long, the lower layer getting contacted much later, it results in over-extracted top, under-extracted bottom, mid-phase sweetness dropping off and shorter finish. If you apply pour-over instincts here and grind even finer, the upper layer becomes even more over-extracted and bitter.
所以在這種直通、無水面的情況下，反而要磨粗一點，讓水好走；粉水比拉高一點，也就是水量不變、粉少一點，把粉床高度壓回機器最適合的區間，讓同一個固定流量面對一個「不那麼高的粉層」。這樣水才會比較平均地流過去，前段不會被洗鈍，中段甜能出來，尾段也不會拖出雜味。
So in this direct-flow, no-water-layer environment, you should actually grind coarser so water can travel more evenly; raise the brew ratio (same water, slightly less coffee) so the coffee bed isn’t too tall; reduce bed height to match what the machine’s fixed flow is designed for, which allows water to pass more uniformly—preventing the front from being washed out, preserving mid-phase sweetness, and avoiding off-flavors in the finish.
有水層的萃取，用磨細去控水；沒水層的萃取，用磨粗和變薄去配水。前者是「擋住它」，後者是「讓它好走」。下次只要看這台設備到底會不會在粉層上面先存一層水，就知道要走哪一種調法了。
Brewing with a water layer: Control water by grinding finer. Brewing without a water layer: Match the water by grinding coarser and thinning the coffee bed. One approach blocks water; the other lets water move easily. Next time, simply check whether your brewer forms a water layer on top of the grounds—you’ll immediately know which adjustment logic to follow.
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