世界手沖冠軍都怎麼沖？從「分段注水」看懂風味背後的秘密 How Do World Brewers Cup Champions Brew? Discovering the Secrets Behind Flavor Through Pulsed Pouring
目錄:
1. 為什麼「分段注水」成為冠軍常用手法？
2. 歷屆冠軍怎麼做？從比例到技巧一次看懂
3. 回顧近年冠軍沖煮策略，以下趨勢值得注意:
在近年來的 World Brewers Cup(WBrC)世界盃咖啡沖煮大賽中，分段注水(pulsed pouring)幾乎成為歷屆冠軍的標配技術。這不只是注水節奏的調整，更是一種控制萃取、展現咖啡層次的關鍵方法。本文整理了歷屆冠軍選手的操作實例，從粉水比、注水段數到特殊技術，深入剖析他們如何沖出令人驚豔的風味表現。
In recent years, pulsed pouring has become a signature technique among winners of the World Brewers Cup (WBrC). It’s more than just a shift in pouring rhythm—it's a powerful method for controlling extraction and revealing a coffee’s full flavor complexity. In this article, we dive into how WBrC champions use this method, analyzing their real-world brewing parameters—from brew ratios and pour sequences to unique techniques—to uncover how they consistently deliver stunning flavor profiles.
為什麼「分段注水」成為冠軍常用手法？
Why Has Pulsed Pouring Become a Champion’s Go-To Technique?
所謂分段注水，就是將沖煮水量切分成多段，每段間隔一定時間再注入。這樣可以：
- 控制萃取速度，避免過度或不足
- 在每段水注入時，重新喚醒咖啡粉層，促進均勻萃取
- 調整前中後段的萃取比例，平衡酸甜與濃度
- 強化甜感、改善尾韻結構，提升層次感
比起傳統「一注到底」的穩定清爽表現，分段注水讓選手能更精細地掌控風味表現，也更能凸顯豆子的複雜性。
Pulsed pouring involves splitting the total brew water into multiple stages, pouring with pauses in between. This approach helps to:
- Control extraction speed, preventing over- or under-extraction
- Re-agitate and evenly saturate the coffee bed with each pour
- Adjust extraction across early, middle, and final phases to balance acidity, sweetness, and body
- Enhance sweetness and improve the structure of the aftertaste for a more complex experience
Compared to the clean and consistent flavor of a traditional continuous pour, pulsed pouring gives brewers greater control and nuance, allowing them to highlight a coffee’s complexity more effectively.
歷屆冠軍怎麼做？從比例到技巧一次看懂
Champion Recipes: Ratios, Pouring Techniques, and More
以下是近年 WBrC 冠軍的實際沖煮參數整理：
Here’s a look at how recent WBrC champions approached their winning brews:
☕ 2024｜Martin Wölfl(奧地利)–冠軍
濾杯：OREA V4 搭配 Melodrip控水濾網
水溫：93度
粉水比：17g 粉，270ml 水，粉水比 1:16
注水方式：四段注水，60ml → 60ml → 50ml → 100ml
特殊技術：使用 Mazzer ZM 電磨(630μm)、WDT 攪拌粉層、Melodrip 控水，提升穩定性與清晰度。
☕ 2024 | Martin Wölfl (Austria) – Champion
Dripper: OREA V4 with Melodrip
Water Temp: 93°C
Brew Ratio: 17g coffee / 270ml water (1:16)
Pouring Method: 4-stage pour – 60ml → 60ml → 50ml → 100ml
Special Techniques: Mazzer ZM grinder (630μm), WDT stirring, Melodrip for controlled flow—enhancing clarity and consistency
☕ 2023｜Carlos Medina(智利)–冠軍
濾杯：Origami
水溫：91度
粉水比：15.5g 粉，250ml 水，粉水比 1:16
注水方式：五段注水，平均每段約 50ml，節奏穩定
特殊技術：使用 1Zpresso ZP6 手搖磨豆機，強調甜感與乾淨尾韻。
☕ 2023 | Carlos Medina (Chile) – Champion
Dripper: Origami
Water Temp: 91°C
Brew Ratio: 15.5g coffee / 250ml water (1:16)
Pouring Method: 5-stage pour, ~50ml per pour with steady rhythm
Special Techniques: 1Zpresso ZP6 hand grinder, focused on sweetness and a clean finish
☕ 2022｜徐詩媛(Shih Yuan Hsu，台灣)–冠軍
濾杯：平底濾杯
水溫：第一段70度，後三段95度
粉水比：14g 粉，200ml 水，粉水比 1:14.3
注水方式：四段注水，每段 50ml，溫度與礦物質濃度皆不同
特殊技術：使用 K-Pro 手磨，混合雙粒徑(75% 1000μm + 25% 800μm)，創造多層次風味結構。
☕ 2022 | Shih Yuan Hsu (Taiwan) – Champion
Dripper: Flat-bottom
Water Temp: 70°C for the first pour, 95°C for the next three
Brew Ratio: 14g coffee / 200ml water (1:14.3)
Pouring Method: 4-stage pour, 50ml per stage, using different water temperatures and mineral content
Special Techniques: K-Pro hand grinder with dual grind sizes (75% at 1000μm + 25% at 800μm) to create complex flavor structures
☕ 2021｜Matt Winton(瑞士)–冠軍
濾杯：Hario V60(金屬版)
水溫：第一段93度，後四段88度
粉水比：20g 粉，300ml 水，粉水比 1:15
注水方式：五段注水，50ml → 70ml → 60ml → 60ml → 60ml
特殊技術：藉由不同溫度控制前中後段萃取效率，調整甜感與酸質表現。
☕ 2021 | Matt Winton (Switzerland) – Champion
Dripper: Hario V60 (metal version)
Water Temp: 93°C for first pour, 88°C for the remaining pours
Brew Ratio: 20g coffee / 300ml water (1:15)
Pouring Method: 5-stage pour – 50ml → 70ml → 60ml → 60ml → 60ml
Special Techniques: Temperature variation across pours to control extraction at each phase and fine-tune sweetness and acidity
☕ 2019｜Jia Ning Du(杜嘉寧，中國)–冠軍
濾杯：Origami
水溫：94度
粉水比：16g 粉，240ml 水，粉水比 1:15
注水方式：四段注水，60ml → 80ml → 50ml → 50ml
特殊技術：強調注水節奏控制與流速精準，注水時控制流速，從每秒6克變化至4克，再回到5克，以精確控制萃取。
☕ 2019 | Jia Ning Du (China) – Champion
Dripper: Origami
Water Temp: 94°C
Brew Ratio: 16g coffee / 240ml water (1:15)
Pouring Method: 4-stage pour – 60ml → 80ml → 50ml → 50ml
Special Techniques: Highly precise flow control—adjusted pour rate from 6g/sec to 4g/sec and back to 5g/sec for optimal extraction
☕ 2016｜Tetsu Kasuya(粕谷哲，日本)–冠軍
濾杯：Hario V60(陶瓷版)
水溫：92度
粉水比：20g 粉，300ml 水，粉水比 1:15
注水方式：「4:6 法則」分為兩階段：前40%(120ml)分二次注水、調整酸甜，後60%(180ml)分三次注水、調整濃度。
特殊技術：以比例法設計味道控制，為現代手沖的重要分水嶺。
☕ 2016 | Tetsu Kasuya (Japan) – Champion
Dripper: Hario V60 (ceramic version)
Water Temp: 92°C
Brew Ratio: 20g coffee / 300ml water (1:15)
Pouring Method: “4:6 method” – first 40% of water (120ml) in two pours to control acidity and sweetness; remaining 60% (180ml) in three pours to control strength
Special Techniques: Introduced the ratio-based flavor control method, which became a turning point in modern pour-over coffee
回顧近年冠軍沖煮策略，以下趨勢值得注意:
Key Trends from Recent Champions, looking across the years, several patterns emerge:
1. 分段注水段數：多為三至五段，可更靈活調整各段風味。
2. 粉水比集中在 1:15–1:16，平衡清爽與濃郁。
3. 研磨粒徑精準微調，甚至採用雙粒徑混合(如徐詩媛)。
4. 輔助濾具與攪拌技法興起：Melodrip、WDT 等提升穩定性。
5. 變溫與變水質策略(如不同礦物質含量水)，也成為頂尖選手的調整手段。
1. Poured in 3 to 5 stages – allowing flexibility and control over flavor development
2. Brew ratios mostly between 1:15 and 1:16 – balancing clarity with richness
3. Precision grind sizes, sometimes using dual-size blends (e.g., Shih Yuan Hsu)
4. Flow control tools and agitation methods like Melodrip and WDT are increasingly used to enhance consistency
5. Variable water temperature and mineral content are becoming strategic tools for advanced flavor tuning
技術的背後是對風味的設計，分段注水並不只是「多分幾次倒水」這麼簡單，它是一整套對風味的設計哲學。從水量分配、注水節奏、研磨細節、甚至水的成分與溫度，每一項選擇都在控制你最終喝下去的那一杯咖啡風味。這也是為什麼每位冠軍的沖煮方式，都像是一份風味設計圖，值得我們細細拆解與學習。下次你手沖時，也許可以試試這些冠軍參數，說不定會發現你自己的風味黃金配方！
Behind the technique is a flavor design. Pulsed pouring isn’t just about splitting your pour into more parts—it’s a comprehensive philosophy approach to flavor design. From how water is distributed and poured, to grind size, flow rate, and even water composition and temperature, every detail plays a part in shaping flavors of the final cup. That’s why every champion’s brew method reads like a blueprint for flavor, full of valuable lessons and inspiration. So next time you pick up your kettle, why not borrow a champion’s recipe and see if you can unlock your own golden formula?
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