為什麼手沖咖啡都要繞圈？從繞圈注水到中心注水的雙重思考 Why Do We Pour in Circles When Brewing Coffee? A Dual Perspective on Circular vs. Center Pouring
目錄:
1. 為什麼多數人會習慣繞圈注水？
2. 那為什麼越來越多專業手沖選手改用「中心注水」？
3. 如何融合兩者優點？中心注水＋小範圍繞圈的策略
4. 依據你想要的風味，選擇最適合的注水方式
在手沖咖啡的世界裡，「繞圈注水」幾乎成了一種默認標準。無論是在教學影片、咖啡店櫃台，甚至咖啡比賽上，我們都常看到咖啡師用穩定的繞圈水柱在濾杯中畫出一圈又一圈。但仔細觀察，就會發現也有一些風格獨特的沖煮方式，只以中心穩定注水為主，幾乎不繞圈，卻能呈現出乾淨、甜感飽滿的咖啡。那麼，我們到底該不該繞圈？這兩種方式又各有什麼優勢？這篇文章，將帶你一起釐清這個看似基本卻至關重要的問題。
In the world of pour-over coffee, pouring in circles has almost become an unspoken standard. Whether it's in tutorial videos, behind coffee shop counters, or on competition stages, we often see baristas pouring ring after ring in the dripper with a steady circular stream of water. But if you look closely, you’ll also find some unique brewing styles that rely solely on stable center pouring, without circles, yet still produce clean and sweet-tasting coffee. So, should we pour in circles or not? What are the advantages of each method? This article will help clarify this seemingly basic yet crucial question.
一、為什麼多數人會習慣繞圈注水？
Why Do Most People Prefer Circular Pouring?
最常見的手沖注水方式，是從中心往外繞圈，再回到中心，整體控制在數段完成。這樣的繞圈動作不只是好看，它的目的是：
- 平均濕潤整個粉層，避免只沖到中間、造成局部萃取。
- 引導水流均勻穿透粉床，減少水路(channeling)產生。
- 透過水流輕微攪動粉層，刺激對流與風味釋出。
The most common pour-over technique involves pouring in a circle from the center outward, then back to the center, usually in multiple stages. Circular pouring isn’t just visually appealing—it serves important functions:
- Evenly wets the coffee grounds, avoiding extraction only in the center.
- Promotes uniform water flow through the coffee bed, reducing the risk of channeling.
- Lightly stirs the grounds through the motion of water, encouraging convection and flavor release.
對於初學者來說，繞圈注水有助於建立一個視覺化的操作節奏，也比較容易「顧及每一處粉層」。加上市售濾杯(如 V60)大多設計有螺旋肋骨，搭配繞圈操作能提升導流效率，讓萃取反應更完整。繞圈也非常適合處理淺焙、高酸質、層次豐富的豆子，讓不同溶解物質能分階段釋放。
For beginners, circular pouring helps establish a visual rhythm and makes it easier to cover all areas of the coffee bed. Additionally, most commercial drippers (like the V60) are designed with spiral ribs, which enhance water flow when used with circular pouring and better extraction. This method is especially suited for light-roasted, high-acidity, and complex beans, allowing different soluble compounds to be released in stages.
二、那為什麼越來越多專業手沖選手改用「中心注水」？
Why Are More Professionals Turning to Center Pouring?
雖然繞圈是常見方法，但也有越來越多的咖啡師選擇「穩定中心注水」，中心注水的邏輯在於：
- 中心注水讓水流順著濾杯的肋骨自然導流，向四周擴散。
- 水壓集中在中心，會將粉層往外微幅推開，產生內部翻攪。
- 這種溫和的對流萃取有助提升甜感與乾淨度，避免過度擾動。
While circular pouring is widely practiced, more and more baristas are switching to stable center pouring. The logic behind center pouring includes:
- Water flows naturally outward along the dripper’s ribs, evenly spreading through the bed.
- Centered pressure gently pushes grounds outward, creating internal agitation.
- This gentle internal convection improves sweetness and cleanliness without over-disrupting the coffee bed.
尤其在使用設計良好的錐形濾杯時(如 V60)，水會順著肋骨自然導流，產生內部的翻攪與對流效應，不需過多操作也能達到均勻萃取效果。這種方式常帶來甜感厚實、口感圓潤、餘韻細緻的表現，特別適合淺中焙的豆子，或是想呈現單一乾淨風味時使用。
Especially when using a well-designed cone-shaped dripper (like the V60), water naturally follows the spiral grooves, promoting consistent extraction through internal turbulence—no elaborate motions required. This approach often results in a mellow body, pronounced sweetness, and clean finish, making it ideal for medium-light roasts or when aiming for a pure flavor expression.
三、如何融合兩者優點？中心注水＋小範圍繞圈的策略
Combining the Best of Both: Center Pouring + Small Circles
其實，兩種注水方式並非互斥，而是可以融合的。現在有許多手沖派系主張「以中心為主體，配合不超過10元硬幣大小的小圈繞水」，這樣的作法能：
- 保留中心注水的穩定性與控制力
- 同時透過小範圍繞水進行微幅攪動與濕潤粉層
- 讓咖啡粉在不被過度擾動的情況下，仍能發揮充分反應與風味釋放
These two pouring techniques are not mutually exclusive and can be combined together. Many brewing styles now advocate a stable center pour with small circular motions no larger than a10 dollar coin. This hybrid strategy allows you to:
- Maintain the stability and control of center pouring
- Slightly agitate and moisten the grounds with small circular motions
- Encourage full flavor development without over-disruption to the coffee bed
這種折衷方式不僅操作簡單、穩定性高，也適合用於日常手沖、工作現場沖煮，或在面對不同粉層結構(如手搖磨豆機造成的不均勻研磨)時保持一定的容錯空間。
This compromise is both easy to perform and highly stable, making it suitable for everyday brewing, professional settings, or situations where grind consistency (e.g., from a hand grinder) may be uneven.
四、依據你想要的風味，選擇最適合的注水方式
Choose the Right Pouring Style Based on Your Desired Flavor
你可以試著用同一支豆子做測試：一次採用大範圍繞圈注水，一次只用中心穩定注水，觀察在風味、餘韻、酸質、甜感、口感上的差異。這樣的實驗不只能加深對沖煮的理解，也有助於建立自己對風味控制的感覺。
Try testing the same coffee beans using two methods: one with wide circular pours, and one with only a stable center pour. Observe differences in flavor, aftertaste, acidity, sweetness, and mouthfeel. These experiments not only deepen your understanding of brewing mechanics but also help you develop your own sensory control.
繞圈，不是為了形式上的美感；中心注水，也不是偷懶的捷徑。每一種注水方式的背後，都有其對風味的邏輯與物理設計原理。重點不在於跟風哪一派，而在於是否理解注水動作與風味之間的關聯。
Circular pouring isn’t just for show; center pouring isn’t a shortcut. Every pouring style has its own logic rooted in flavor development and physical extraction dynamics. The key isn't blindly following a trend, but rather understanding the relationship between your pouring method and the resulting flavor.
當你知道為什麼繞圈能帶來香氣與層次，為什麼中心注水能提升甜感與穩定性，就能在每一次手沖中，自主地做出最適合這支咖啡的選擇。這才是讓人著迷的手沖之道 - 用簡單的水與粉，創造無限的風味可能。
When you know why circular pouring enhances aroma and complexity, and why center pouring improves sweetness and stability, you’ll be able to make deliberate choices that suit each coffee. That’s the beauty of pour-over: using just water and coffee grounds to unlock infinite flavor possibilities.
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