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
目錄：
1. 實驗怎麼做？
2. 8 台磨豆機的大致風格
3.那我家磨豆機要調幾號？
4. 刻度只是起點
很多人來JC咖啡喝完手沖，最常問兩件事：
「為什麼你們跟我家磨出來味道差那麼多？」
「你們 EK Omnia 用450、粒徑850μm，那我家 Fellow Ode Gen2 要磨幾號？」
這次乾脆用實驗來回答。
At Justin Coffee, customers often ask two questions after trying our pour-over:
“Why does your coffee taste so different from what I grind at home?”
“You use 450 on the EK Omnia and target an 850 μm particle size—so what setting should I use on my Fellow Ode Gen2?”
This time, we answered with an experiment.
實驗怎麼做？
用 Lighttells CM-200 測粒徑，鎖定約 850 μm。
找 8 台磨豆機：EK Omnia、EK43S、FEMOBOOK A68、Fellow Ode Gen2、Timemore Bricks、小飛馬 601N、小飛馬 600N、大飛馬 207N。
每台都調到接近 850 μm 的區間。
同一支豆：衣索比亞 谷吉 罕貝拉 班帝南卡處理廠 G1 日曬
杯測風味：草莓、鳳梨、紅櫻桃，奶油口感、厚實黏稠、莓果櫻桃餘韻。
依 SCA 杯測流程、強度15級分制，從風味、酸質、甜感、口感四個面向打分。
結果：粒徑都相近，但杯中呈現的卻是完全不同的個性。
How the experiment was done
Particle size was measured with a Lighttells CM-200, targeting ~850 μm.
Eight grinders were tested: EK Omnia, EK43S, FEMOBOOK A68, Fellow Ode Gen2, Timemore Bricks, Feima 601N, Feima 600N, Big Pegasus 207N.
<Each grinder was tuned to the setting closest to 850 μm.
Same coffee for all tests: Ethiopia Guji Hambela Benti Nenka, G1 Natural.
Cupping notes: strawberry, pineapple, red cherry; creamy texture, mellow and syrupy; mixed berry–cherry finish.
Evaluated based on SCA cupping protocol and a 15-point intensity scale, scoring flavor, acidity, sweetness, and body.
Result: Even with nearly identical particle size, the cups showed completely different personalities.
8 台磨豆機的大致風格
競賽級磨豆機（EK Omnia、EK43S、FEMOBOOK A68、Ode Gen2）
莓果、鳳梨、櫻桃風味最完整。
FEMOBOOK、EK Omnia 表現出「濃稠果汁感」，酸甜集中、層次清楚；
EK43S 香氣張揚、入口明亮；
Ode Gen2 比較穩重，厚度與黏稠感很好。
適合把萃取拉高一點，細磨或拉長時間，杯子仍然乾淨甜。
家用高 CP 值（Timemore Bricks、601N）
風味乾淨、透明感好，果香有但不誇張。
若覺得偏薄或酸感在前，可略微加粉量、提高粉水比，
或在中後段略升溫、延長幾秒，幫甜感跟厚度一把。
經典小飛馬老將（600N、207N）
果香被收斂成較溫和的水果＋奶油感，
入口順口耐喝，但不會是爆炸草莓鳳梨的那種。
可以用稍長悶蒸、稍高前段水溫，讓香氣多一點，
同時接受它更適合日常順嘴杯。
General Flavor Tendencies of the Eight Grinders
Competition-tier grinders (EK Omnia, EK43S, FEMOBOOK A68, Ode Gen2)
Most complete expressions of berry, pineapple, and cherry notes.
FEMOBOOK and EK Omnia produced a “thick fruit-juice” profile—focused acidity/sweetness and clear structures.
EK43S showed the most expressive aroma and a bright, lively entry.
Ode Gen2 leaned steadier and heavier, with strong body and viscosity.
Best for: pushing extraction—finer grind or longer brew time—while still keeping the cup clean and sweet.
High-value home grinders (Timemore Bricks, 601N)
Clean flavor and good transparency; fruit notes present but not exaggerated.
If the cup feels thin or acidity is too forward, you can increase dose slightly, raising the coffee-to-water ratio, or raise water temperature in the mid-to-late pours and extend a few seconds to boost sweetness and body.
Classic Feima (600N, 207N)
Fruit notes tighten into gentler fruit + creamy tones.
Smooth, easy-drinking cups—not explosive strawberry–pineapple.
Use slightly longer bloom and a slightly hotter early-phase water temperature to enhance aroma, while accepting that these grinders naturally lean toward everyday, smooth-drinking profiles.
那我家磨豆機要調幾號？
EK Omnia、刻度 450、850 µm
EK 43S、刻度 11.5、870 µm
FEMOBOOK A68、刻度 165、860 µm
Fellow Ode Gen2、刻度 6.0、870 µm
Timemore Bricks、刻度 6.0、830 µm
小飛馬 601N、刻度 3.5、870 µm
小飛馬 600N、刻度 4.0、840 µm
大飛馬 207N、刻度 2.5、900 µm
從杯測結果來看，關鍵不是店裡 450 = 你家幾號，而是學會替自己那台磨找基準刻度。先用常喝的豆子，在家找一個1:15、約 2:30 萃取時間，喝起來甜酸平衡、尾韻乾淨的刻度，記下來。
So What Setting Should My Grinder Use?
EK Omnia — 450 (≈ 850 μm)
EK43S — 11.5 (≈ 870 μm)
FEMOBOOK A68 — 165 (≈ 860 μm)
Fellow Ode Gen2 — 6.0 (≈ 870 μm)
Timemore Bricks — 6.0 (≈ 830 μm)
Feima 601N — 3.5 (≈ 870 μm)
Feima 600N — 4.0 (≈ 840 μm)
Big Pegasus 207N — 2.5 (≈ 900 μm)
From the cupping results, the key is not “450 on the Omnia = X on your grinder.” The key is learning to find the baseline setting for your own grinder: Start with a coffee you drink often, brew 1:15 with a ~2:30 total time. Choose the setting that tastes balanced in sweetness and acidity, with a clean finish and record it.
刻度只是起點
同樣 850 μm，不同磨豆機因為顆粒分布與細粉比例不同，杯中呈現從清爽透明到厚甜黏稠的不同味譜。先搞懂你家磨豆機是偏「厚甜」還是「清爽」，再決定要拉高萃取，或用粉水比、水溫去補。每換一台磨豆機，用熟悉的豆子把基準刻度找出來，手沖就會越來越穩，也越來越像你自己。
Grind Size Is Only the Starting Point
Even with the same 850 μm target, different grinders produce different particle distributions and levels of fines—resulting in cups ranging from clean and transparent to mellow and syrupy. First understand whether your grinder leans “mellow & sweet” or “clean & bright.” Then decide whether to push extraction or adjust coffee-to-water ratio and water temperature to compensate. Whenever you switch grinders, use a familiar coffee to re-establish your baseline setting, your pour-over will become more consistent—and increasingly your own.
│延伸閱讀：850μm杯測實驗 Part2，從粒徑分布圖，看懂磨豆機個性
│Further reading: 850 μm Cupping Experiment – Part 2, Understanding Grinder Character Through Particle Distribution Charts
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