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)
目錄：
1. 第三段就是收尾輪廓鈕
2. 怎麼用這張表
3. 操作細節與風險控管
第三段就是收尾輪廓鈕
決定最後一口的乾淨度、甜感與尾韻長短。把它想成兩個旋鈕，水量比例與溫度。第三段比例越小，輪廓越俐落、酸質更聚焦；第三段比例越大，厚度與尾韻更飽滿。溫度往下走能抑制木質與苦澀、帶來清澈；往上走則強化甜感、可可與麥芽調，但也更容易出現乾澀風險。
The third pour acts as the “finishing dial,” shaping the clarity, sweetness, and length of the aftertaste. Think of it as controlling two knobs: ratio and temperature. A smaller third-pour ratio produces a cleaner, more focused acidity; a larger ratio creates a full-bodied finish. Lowering the temperature suppresses woody or bitter notes, giving more clarity; raising it enhances sweetness, cocoa, and malt tones, though it increases the risk of dryness.
建議先固定其他條件，例如，粉量15克、總水量225克、前二段累積至35克/160克、低位小圈穩定注水，並留意粉層常比壺溫低2-4°C，以粉層為準微調。
Before adjusting, keep all other parameters fixed. For example: 15g coffee, 225g total water, first two pours to 35g / 160g, steady low-height circular pouring. Also note that the coffee bed is usually 2–4°C lower than kettle temperature—adjust based on the bed temperature when possible.
第三段九宮格(縱軸，水量比例；橫軸，相對中段的溫度)
Third-Pour 3×3 Grid (Vertical axis: pour ratio. Horizontal axis: temperature relative to the mid-pour temperature
以總注水量225克來算
第三段22%是50克水，累積注水為35/175/225
第三段29%是65克水，累積注水為35/160/225
第三段36%是80克水，累積注水為35/145/225
Using a total brew water of 225g:
22% third pour → 50g water, cumulative pours: 35 / 175 / 225
29% third pour → 65g water (baseline), cumulative pours: 35 / 160 / 225
36% third pour → 80g water, cumulative pours: 35 / 145 / 225
怎麼用這張表
1. 基準點：先以 29% x 0°C 取得參考風味。
2. 單變量對比：一次只改「比例」或「溫度」其中一項，例如29%下做-5°C vs +5°C，或0°C下做22% vs 36%。
3. 照情況走格子：
● 想更乾淨，朝左(降溫)或上(減比例)。
● 想更厚甜，朝右(升溫)或下(加比例)。
● 尾韻不夠，先往右；仍短再微幅往下。
How to Use This Chart
1. Baseline: Start with 29% × 0°C to get your reference cup.
2. Single-variable comparison: Change only one factor at a time—either ratio or temperature. Examples: Compare 29% at –5°C vs. +5°C. Compare 22% vs. 36% at 0°C.
3. Move through the grid based on your goal:
● For cleaner flavor → move left (cooler) or up (smaller ratio).
● For thicker & sweeter → move right (warmer) or down (larger ratio).
● For longer aftertaste → move right first; if still short, move slightly down.
操作細節與風險控管
● 注水高度與擾動：第三段重「補水收斂」，低位小圈更穩；大幅擾動易帶入木質與雜澀。
● 豆況指引：高酸花香豆多半偏好22-29% x -5~0°C；若覺得單薄，再向36%或+5°C 探索。
● 建立個人地圖：連做兩輪AB對照，會快速記住各支豆子在九宮格中的甜感位置。
Operational Notes & Risk Control
● Pour height & agitation: The third pour should “replenish & tighten”—use a low, steady circle. Heavy agitation can introduce woodiness and rough bitterness.
● Bean-specific guidance: High-acid floral coffees typically work best at 22–29% × –5 to 0°C. If the cup feels thin, explore 36% or +5°C.
● Build your personal map: Brew two rounds of A/B comparisons and you will quickly learn where each coffee sits on the sweetness map of the 3×3 grid.
第三段是收尾輪廓鈕；握好比例與溫度，就能在乾淨與厚甜間自由切換。以29%x0°C為基準，依九宮格單變量微調，記錄豆款甜感位置。持續AB對比，風味更可控。低位小圈、關注粉層溫度，尾韻與層次會越來越穩。
The third pour is your finishing-profile dial. By controlling ratio and temperature, you can smoothly switch between clarity and thickness. Start at 29% × 0°C, adjust within the grid using single-variable changes, and record where each coffee’s sweetness peaks. With consistent low-height pouring and attention to bed temperature, your cup’s aftertaste and structure will become increasingly stable.
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