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手沖咖啡

頂級藝妓的粉感迷思：破解 TDS 1.45% 背後的 新鮮陷阱 與 濃度較勁

JC咖啡小學堂 | 2025-12-05
在精品咖啡的沖煮世界裡，數據往往被視為客觀的指標，但有時數據會騙人。 ⋯
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850μm杯測實驗 Part2，從粒徑分布圖，看懂磨豆機個性 850 μm Cupping Experiment – Part 2, Understanding Grinder Character Through Particle Distribution Charts

JC咖啡小學堂 | 2025-11-28
目錄: 1. 怎麼讀這張圖 2. 四台競賽級磨豆⋯
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同樣850μm，為什麼每台磨豆機味道不同？8台磨豆機杯測給手沖愛好者的筆記 Same 850 μm, Why Do Different Grinders Taste So Different? Notes from Cupping Eight Grinders for Pour-over Enthusiasts

JC咖啡小學堂 | 2025-11-21
目錄： 1. 實驗怎麼做？ 2. 8 台磨豆機的⋯
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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

JC咖啡小學堂 | 2025-11-07
目錄： 1. 核心原則 2. 新鮮度三段設定 ⋯
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豆子份量放大，粗細度怎麼調整 How to Adjust Grind Size When Increasing the Dose

JC咖啡小學堂 | 2025-10-31
目錄： 1. 手沖有水面 2. 自動沖煮機沒有水⋯
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不同粒徑800/900/1000µm 如何改變萃取與風味？以茵赫特莊園競標批次為例 How Do Different Particle Sizes—800 / 900 / 1000 µm—Change Extraction and Flavor? A Case Study Using El Injerto Estate Auction Lot

JC咖啡小學堂 | 2025-10-24
目錄： 1.  結果一覽 2. &nb⋯
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從乾淨到厚甜：手沖第三段的實戰調整表(比例x溫度) From Clean to Sweet and Full-Bodied: A Practical Adjustment Grid for the Third Pour (Ratio × Temperature)

JC咖啡小學堂 | 2025-10-17
目錄： 1. 第三段就是收尾輪廓鈕 2. 怎麼用⋯
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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

JC咖啡小學堂 | 2025-10-10
目錄： 1. 基準參數 2. 選擇建議 3.&⋯
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悶蒸的溫度×時間，怎麼改變一杯咖啡？ How Does Blooming Temperature × Time Change a Cup of Coffee?

JC咖啡小學堂 | 2025-10-03
目錄： 1. 核心心法 2. 五種「溫度&tim⋯
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乾淨卻有份量：讓風味鮮明、餘韻悠長的手沖咖啡 Clean Yet Substantial: Pour-Over Coffee with Distinct Flavor and a Lingering Finish

JC咖啡小學堂 | 2025-08-15
目錄: 1. 什麼是「乾淨」的咖啡？ 2. 生豆⋯
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If your coffee tastes flat and lacks depth, here are 6 common pouring mistakes.

JC咖啡小學堂 | 2025-07-11
  In the world of pour-over ⋯
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The Flavor Truth Behind TDS and Extraction Yield：The Interplay of Grind Size, Water Temperature, and Brewing Techniques

JC咖啡小學堂 | 2025-07-04
In the world of pour-over coffee, TD⋯
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