水溫與流速 Water Temperature and Flow Rate
目錄：
1. 好咖啡關鍵因素是萃取率要適中
2. JC咖啡淺中焙濾掛來測試
好咖啡關鍵因素是萃取率要適中
有沒有沖泡濾掛容易淤積的經驗，是水加太多超過 粉水比 1:15而讓咖啡粉含水率飽和而淤積嗎，或是覺得粉磨太細、或是水溫太低。基本上沖泡一杯好咖啡，關鍵因素是 萃取率 要適中：
Have you ever had the experience of brewing coffee with a pour-over filter and it clogged easily? This could be due to adding too much water, exceeding the ratio of 1:15 of coffee to water, and saturating the coffee grounds with water, or perhaps the coffee was ground too fine, or the water temperature was too low. Essentially, the key factor in brewing a good cup of coffee is to achieve an appropriate extraction rate:
水溫高 ► 萃取率高
烘焙度深 ► 萃取率高
磨粉細 ► 萃取率高
沖泡時間長 ► 萃取率高
High water temperature ► High extraction rate
Dark roast ► High extraction rate
Fine grind ► High extraction rate
Long brew time ► High extraction rate
當我們想品嚐淺焙的花香果香，而磨粉不能太粗會讓萃取率降低，只好提高水溫、增加沖泡時間、來提高萃取率。
When we want to taste the floral and fruity flavor of a light roast coffee, but don't want to use a coarse grind that will lower the extraction rate, we can increase the water temperature and brew time to achieve a higher extraction rate.
JC咖啡淺中焙濾掛來測試
小編以JC咖啡淺中焙濾掛來測試，分別以85度及95度的水溫、並都以175cc左右的水來沖泡，前者用了2分30秒滴濾完成、後者以2分整滴濾完成，相差了30秒；更有趣的地方在風味的不同，前者喝起來層次佳、酸質明亮；後者喝起來厚實飽滿、甜感佳。濾掛咖啡的沖煮其實也是很有趣的，值得您細細品味。
As an example, we tested Justin Coffee's light-to-medium roast using a pour-over filter. We used water temperatures of 85°C and 95°C, respectively, and brewed with about 175cc of water for both. The former took 2 minutes and 30 seconds to drip, while the latter took 2 minutes to drip. The interesting part is the difference in flavor: the former tasted good structures with bright acidity, while the latter tasted full-bodied with a good sweetness. Brewing with a pour-over filter can be quite interesting and worth savoring.
│延伸閱讀：手沖咖啡黃金比例
│Futher reading：Perfect Pour-Over Coffee Golden Ratio
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