甜感握在中段｜手沖中段水溫怎麼調，風味更乾淨又飽滿 Sweetness Lives in the Middle Stage | How Mid-Pour Temperature Shapes a Cleaner and Fuller Cup
目錄：
1. 基準參數
2. 選擇建議
3. 同豆子三次沖煮實測
對居家手沖來說，中段(總水量約50-60%)是「甜感與厚度的開關」。溫度調整重點不是手沖壺顯示溫度，而是咖啡粉層實際溫度與其變化曲線。建議一次只改一件事，先固定研磨、粉水比與注水路徑/流速(如4-5克/秒、低位小圈)，再微調中段水溫，每次±2-3°C即可喝出差異。記得壺溫常比粉層高2-4°C，降低注水高度可縮小落差。
In home pour-over brewing, the middle stage (roughly 50–60% of total water volume) is the switch that controls sweetness and body. The key isn’t the temperature displayed on your kettle — it’s the actual temperature inside the coffee bed and how it changes over time. Change only one variable at a time, keep your grind size, brew ratio, and pour path/flow rate consistent (e.g. 4–5 g/sec with low, small circles). Then fine-tune the middle-stage water temperature, adjusting by ±2–3°C per trial — the differences will be clear in the cup. Please remember that kettle temperature is often 2–4°C higher than the coffee bed. Lowering your pour height can reduce this temperature gap.
基準參數：
15克咖啡、225克水(1:15)，總時間2分30秒、悶蒸35秒、三段注水(累積水量)35/160/225。三條好上手的中段曲線：
A【降溫乾淨型】悶蒸90°C，中段87°C，收尾82°C。適合日曬/厭氧或發酵感明顯的批次，花香更清晰、尾段更乾淨。
B【升溫增萃型】悶蒸90°C，中段93°C，收尾90°C。適合高海拔淺焙水洗、容易感到空薄時，改以此參數可提升甜感與飽滿度。
C【基準穩定型】悶蒸90°C，中段同溫90°C，收尾90°C。雖然分三段注水、但水溫相同，萬用安全、適合建立基準杯。
Baseline Parameters: Coffee: 15 g, water: 225 g (ratio 1:15), total time: 2 min 30 sec, bloom: 35 sec, three pours (cumulative water): 35 / 160 / 225 g, three easy-to-try middle-stage temperature curves:
A. “Cooling & Clean” Curve: Bloom 90°C → Mid 87°C → Finish 82°C
Ideal for natural, anaerobic, or fermentation-forward lots. Highlights floral clarity and yields a cleaner finish.
B. “Rising & Rich” Curve: Bloom 90°C → Mid 93°C → Finish 90°C
Best for high-altitude, light-roasted washed beans that taste thin or underdeveloped. Boosts sweetness and mellowness.
C. “Stable Baseline” Curve: Bloom 90°C → Mid 90°C → Finish 90°C
Even with three pours, the temperature remains steady — a universal and reliable baseline for reference.
選擇建議：
Geisha與花香型高密度先用A或C，若甜感不足，再改B(+3°C)。肯亞/衣索比亞水洗酸感銳利者先C，仍尖則換A。研磨偏細或流速偏慢者避免B，以防過萃。
酸尖或喉乾，中段降3°C並降低注水高度；甜感薄像被稀釋，中段升3°C或維持略高粉層；香氣好但口感粗，中段降3°C，最後80克緩注。操作時保持相同注水手法、維持調整的溫度，差異最清楚。照此微調，你會發現，甜感、乾淨度與厚度，其實在中段影響很大。
Choosing Your Strategy: Geisha or high-density floral coffees start with A or C; if sweetness feels lacking, switch to B (+3°C). Kenya/Ethiopia washed coffees with sharp acidity begin with C; if still too sharp, move to A. Fine grind or slow flow rate coffee avoid B to prevent over-extraction.
If acidity feels harsh or the aftertaste is dry, lower mid-pour temp by 3°C and reduce pour height. If sweetness is thin or diluted, raise mid-pour temp by 3°C or pour slightly higher. If aroma is great but mouthfeel feels rough, lower mid-pour temp by 3°C and slow down the final 80 g pour. Keep your pouring rhythm consistent and maintain each test temperature, this isolates the differences most clearly. You’ll soon notice how sweetness, clarity, and body all pivot around the middle stage.
同豆子三次沖煮實測
相同豆子: 巴拿馬 翡翠莊園 紅標 卡巴娜 藝妓 水洗
杯測風味: 香水百合 柳丁 檸檬 紅糖與甜愛玉 尾韻花蜜香甜 果汁感滑順
A組，悶蒸90°C，中段87°C，收尾90°C
H 香水百合 柳丁 尾韻柳丁
M 檸檬 紅糖 尾韻花蜜
L 紅糖 尾韻花蜜香甜
乾淨花香
B組，悶蒸90°C，中段93°C，收尾90°C
H 柳丁 尾韻糖香
M 甜愛玉 尾韻花蜜香
L 甜檸檬 尾韻蜜甜
清甜圓潤
C組，悶蒸90°C，中段90°C，收尾90°C
H 柳丁 尾韻蔗糖
M 檸檬 尾韻檸檬紅茶
L 花香 紅糖 尾韻愛玉
平衡感佳
Real-World Comparison: Same Coffee, Three Brews
Coffee: Panama Hacienda La Esmeralda “Cabana” Geisha, Washed, Red Label
Cupping Notes: Lily, orange, lemon, brown sugar, sweet aiyu jelly, honey-like aftertaste, juicy and smooth.
Group A — Bloom 90°C / Mid 87°C / Finish 90°C
H: Lily, orange, orange finish
M: Lemon, brown sugar, honey finish
L: Brown sugar, honey-sweet finish
→ Clean floral expression
Group B — Bloom 90°C / Mid 93°C / Finish 90°C
H: Orange, sweet sugar finish
M: Sweet aiyu jelly, honey finish
L: Sweet lemon, honeyed aftertaste
→ Sweet, mellow, and silky
Group C — Bloom 90°C / Mid 90°C / Finish 90°C
H: Orange, cane sugar finish
M: Lemon, lemon black tea finish
L: Floral, brown sugar, aiyu jelly finish
→ Balanced and stable
下一杯，就讓中段說話，固定研磨與手法，按A/B/C三條曲線微調2-3°C，記錄高中低溫風味。當甜感浮出、酸感更線性、尾段更乾淨時，你會知道，你抓住了中段。從今天起，甜感與厚度，由你掌舵，祝每杯都更剛好。
For your next brew, let the middle stage do the talking. Keep your grind and pouring style constant, and test the A/B/C curves by adjusting mid-pour temperature ±2–3°C. Record how flavor changes at high, medium, and low settings. When sweetness surfaces, acidity smooths out, and the finish cleans up, you’ll know you’ve found your middle. From that moment, sweetness and body are in your hands. May every cup be just right.
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