不同粒徑800/900/1000µm 如何改變萃取與風味？以茵赫特莊園競標批次為例 How Do Different Particle Sizes—800 / 900 / 1000 µm—Change Extraction and Flavor? A Case Study Using El Injerto Estate Auction Lot
目錄：
1. 結果一覽
2. 為什麼會這樣
3. 三個粒徑之水接觸面積(推算)
這篇想回答一件事：只改研磨粒徑，杯中為何會從「花蜜果汁甜」走到「明亮酸感強」？以瓜地馬拉茵赫特莊園競標批次 Los Pinos Geisha 水洗為例，固定沖煮參數(15克、總注水215克、萃出186克咖啡液)，分別以 800 / 900 / 1000 µm 以及 800/900(1:1)測試，量測 VST TDS 並做三段品飲紀錄(高溫H/中溫M/低溫L)。
This article aims to answer one question: Why does changing only the grind size shift the cup profile from “honeyed, juice-like sweetness” to “bright, intense acidity”? Using Guatemala El Injerto Estate Los Pinos Geisha Washed (auction lot) as the example, we fixed all brewing parameters (15 g coffee, total water 215 g, final beverage 186 g), then tested grind sizes 800 / 900 / 1000 µm and a 800/900 (1:1) blend. We measured VST TDS and recorded flavor notes across three temperature stages (High H / Medium M / Low L).
結果一覽
Summary of Results
800 µm：TDS 1.28。
900 µm：TDS 1.13。
1000 µm：TDS 1.02。
800/900(1:1)：TDS 1.19。
(風味描述請見表格)
(See table for detailed flavor notes.)
為什麼會這樣
關鍵在粉床層「滲透性×水接觸面積」。粒徑變細(800 µm)，孔隙變小、流阻上升，水在粉層停留更久；同時顆粒比表面積變大、擴散距離縮短，促進可溶物釋出，於是 TDS/EY 上升，杯中更厚、更像果汁。但這也使尾段更容易把多酚/酚類帶出來，若溫度或湍流控制不佳，就會出現乾口或澀感。相反地，變粗(1000 µm)讓水更快通過、接觸時間縮短，TDS/EY 下降，酸質與透明感被保留下來，形成俐落的白葡萄與柑橘線條，卻可能失去核心甜感與結構。900 µm 夾在中間，兼顧可溶物總量與清晰度，是日常品飲的中間值。混合粉床(800/900)則讓細端填補粗端空隙，整體滲透性略降、萃取率略升，因此甜度上來、乾淨度仍在；相較跨度更大的 800/1000，這種雙峰較穩、較好控。
Why Does This Happen?
The key is the permeability × water–contact surface area of the coffee bed. Finer grind (800 µm), smaller pores, higher resistance, water stays longer in the bed; larger specific surface area, shorter diffusion distance, more solubles released, TDS / extraction yield increase, sweeter, fuller, more juice-like cups. However, longer contact time also makes the final phase more likely to pull polyphenols/phenolics. If temperature or agitation is not well controlled, dryness or astringency may appear. On the contrary, coarser grind (1000 µm), higher permeability, faster flow, shorter contact time, lower TDS/EY, brighter acidity, higher transparency, produces clean white-grape and citrus lines, but may lose core sweetness and structure. 900 µm sits comfortably in the middle: balanced solubility, clarity, and sweetness. Great daily driver setting. For blended bed (800/900), finer particles fill the gaps between coarser ones, slightly reducing permeability, slightly higher extraction. Sweetness rises while cleanliness remains. Compared with a wider-gap mix like 800/1000, this two-peak blend is more stable and easier to control.
三個粒徑之水接觸面積(推算)
Estimated Water–Contact Surface Area (relative scale)
1000 µm : 1.00
900 µm : 1.11
800 µm : 1.25
800/900(1:1) : 1.18
粒徑就是調整「萃取深度與風味結構」的主旋鈕：細、甜厚與果汁感；粗、明亮與乾淨；在茵赫特莊園這類以白花、白葡萄、桃子為主調的藝妓咖啡，900 µm 是安全的刻度，800/900 混合比例則是最容易同時做出品種個性與日常品飲好喝的手沖參數。
Grind size is the primary dial for shaping extraction depth and flavor structure: Finer, sweeter, fuller, more juice-like; coarser, brighter, cleaner, more transparent. For a floral, white-grape, peach-driven Geisha like El Injerto’s auction lots, 900 µm is a safe, reliable setting, while the 800/900 blend is the easiest way to achieve both varietal character and daily drinking deliciousness in hand-brewed coffee.
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