850μm杯測實驗 Part2，從粒徑分布圖，看懂磨豆機個性 850 μm Cupping Experiment – Part 2, Understanding Grinder Character Through Particle Distribution Charts
目錄:
1. 怎麼讀這張圖
2. 四台競賽級磨豆機
3. Timemore Bricks 與小飛馬 601N
4. 小飛馬 600N 與大飛馬 207N
上一篇用同一支谷吉日曬、把8台磨豆機全部調到約 850 μm，杯測結果差很多。這一篇，我們把 CM-200 的粒徑圖拿出來給手沖愛好者看：同樣一個平均值，為什麼圖長得不一樣，味道也跟著改變？
In the previous article, we used the same Guji natural coffee and set eight grinders to roughly 850 μm. The cupping results were drastically different. In this part, we’re showing the CM-200 particle distribution charts to pour-over enthusiasts: Why do charts with the same average particle size look different—and why does the flavor change with it?
怎麼讀這張圖：
橫軸是不同粒徑區間，越往右越粗，左邊則是細粉；縱軸是每個區間占全部顆粒的百分比。中間一根瘦高的像「高塔」，代表顆粒集中、分布窄，萃取比較穩定且均勻；左右兩側尾巴很長、整體像「山丘」，代表粗顆粒與細粉都比較多，一杯裡同時存在萃取不足與過渡萃取的機會也變大。
How to Read the Chart
The horizontal axis shows different particle-size ranges: the further right, the coarser; left side represents fines. The vertical axis shows the percentage of total particles in each range. A tall, narrow peak in the middle—like a “tower”—means particles are concentrated with a tight distribution. This generally leads to more stable and uniform extraction. A broad shape with long tails on both sides—like a “hill”—means more coarse particles and fines, increasing the chance of both under- and over-extraction in the same cup.
四台競賽級磨豆機
回頭看四台競賽級磨豆機：EK Omnia、EK 43S、FEMOBOOK A68、Fellow Ode Gen2。它們的圖都有明顯中央高峰，左右尾巴相對短，也就是顆粒集中、分布整齊。Omnia 的分布最「瘦」，喝起來就是乾淨、酸甜集中(圖1)；EK 43S 的分布集中帶些微細粉、香氣張揚一點(圖2)；A68 左側細粉略多，所以杯中呈現更厚實黏嘴的果汁感(圖3)；Ode Gen2 的集中度略寬，口感稍微沒這麼鮮明(圖4)。這些差異，其實在圖上都呈現出來了。
Let’s look at these four competition-tier grinders: EK Omnia, EK43S, FEMOBOOK A68, Fellow Ode Gen2. All four grinders show pronounced central peaks with relatively short tails—indicating consistent, tightly grouped particles. Omnia has the narrowest distribution—hence its clean cup and focused acidity/sweetness (Chart 1). EK43S has a similarly tight distribution with slightly more fines, giving it more expressive aroma (Chart 2). A68 shows a bit more fines on the left, resulting in a mellower, juicier mouthfeel (Chart 3). Ode Gen2 has a slightly broader concentration, translating to a softer, less sharply defined cup profile (Chart 4). These subtle differences in flavor are visibly reflected in the charts.
Timemore Bricks 與小飛馬 601N
再看 Timemore Bricks 與小飛馬 601N。它們也有中央高峰，但左右尾巴比競賽磨豆機們再寬一點，特別是右側粗顆粒多一些(圖5/圖6)。杯測喝起來，就是我們形容的「乾淨、透明、但厚度沒有那麼誇張」。當你覺得這類磨豆機沖起來酸感常常跑前面、甜感跟在後面，其實不是豆子不好，而是顆粒分布在提醒你：可以透過多一點粉量、略高的中後段水溫，來幫甜感與厚度補上一點。
Now let’s look at Timemore Bricks & Feima 601N. Both grinders also show a central peak, but with wider tails compared to competition grinders, especially the right side (more coarse particles) (Charts 5 & 6). This matches their cupping profile—clean, transparent, but not dramatically mellow. If your brews with these grinders often feel “acidity first, sweetness later,” it’s not the beans—it’s the distribution. You can compensate by slightly increasing the dose (higher coffee-to-water ratio), or using a higher mid-to-late-stage water temperature to boost sweetness and body.
小飛馬 600N 與大飛馬 207N
接著是小飛馬 600N 與大飛馬 207N。600N 則是中央峰比較矮、左右攤開，粗顆粒與細粉比例都多一些，分布更像矮胖的山丘(圖7)；207N 中間一根高塔非常明顯、右側尾巴相對短，代表「雖然集中，但帶有稍多的粗顆粒」(圖8)。放回杯測結果來看：600N 呈現的是溫和水果、草本調、順口但比較沒層次；207N 則多一點奶油感與圓潤度，雖然不會炸出日曬那種草莓鳳梨果汁感，但口感紮實、是很好理解的日常杯。兩台都是「耐喝派」，只是 600N 個性更鬆散一點，207N 則是「粗一點但整齊」，喝起來平衡。
Next, we look at Feima 600N & Big Pegasus 207N. 600N has a shorter central peak with wide tails—more coarse particles and more fines—like a squat hill (Chart 7). 207N has a very tall central peak but a shorter right-side tail, meaning “tightly grouped with a bias toward coarser particles” (Chart 8). Cupping confirms this: 600N gives gentle fruit, herbal tones, smooth but less structures; 207N adds more creaminess and roundness; not explosive like a natural-processed strawberry–pineapple notes, but solid, balanced, reliable. Both belong to the “easy drinking” category, but 600N being looser and softer and 207N being “coarser but tidy,” giving better balance.
對手沖玩家來說，這些圖真正要說的是：不要只記住一個「850 μm」的數字，更要認識你家磨豆機的圖長什麼樣。圖像越像高塔，你就可以更大膽地往細磨、拉高萃取，因為顆粒比較一致、風味好撐握；越像左右散開的山丘，就越需要用粉水比、悶蒸時間與水溫去照顧甜感與乾淨度，避免細粉過萃、粗顆粒萃取不足。
當你知道自己手上的那台，是偏高塔還是偏山丘，你就比多數人更清楚：為什麼同樣 850 μm，你家的咖啡會有不一樣的個性，而你又可以怎麼用沖煮去放大它的優點。
For pour-over users, the real message of these charts is: don’t just memorize “850 μm,” learn what your grinder’s chart looks like. The more tower-like the chart, the more confidently you can grind finer and push extraction—because the particle consistency supports it. The more hill-like and spread-out the distribution, the more you’ll need to manage sweetness and clarity through coffee-to-water ratio, bloom time and water temperature to prevent fines from over-extracting and coarse particles from under-extracting.
Once you know whether your grinder behaves more like a “tower” or a “hill,” you’ll understand why your 850 μm cup tastes the way it does—and how to brew to highlight its strengths.
如果把這次看到的「粒徑分布圖」，一起對照這張表裡的「平均粒徑＋風味描述＋分數」，你會更清楚地看到三件事怎麼連在一起：
● 粒徑分布長什麼樣
● 杯子裡出現什麼味道
● 自己家那台磨豆機，大概會站在哪一個位置
你也可以先找到自己手上的磨豆機，看看它在這張表裡的風味與分數，再回想平常手沖的感覺，會很有趣。
If you compare the particle-distribution charts with the table of “average particle size + flavor descriptions + scores,” you’ll clearly see how the three elements align:
● What the particle distribution looks like
● What flavors appear in the cup
● Where your grinder sits among the eight
Find your grinder on the chart or table, recall how your pour-over usually tastes, and you’ll likely find the connection surprisingly intuitive.
│延伸閱讀：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
│Further reading: Same 850 μm, Why Do Different Grinders Taste So Different? Notes from Cupping Eight Grinders for Pour-over Enthusiasts
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