手沖過程斷不斷水，風味有差嗎 Will it make pour-over coffee taste different if we pour water constantly or with pause during brewing?
斷水 就是在手沖的過程中斷注水，直至水位下降，再繼續注水。
Pause during water stream is to have a break during pour-over coffee’s water stream and pour water again after the water level drops. Constant water flow is to continue water stream except blooming. Will these two different techniques affect the coffee flavor and taste?
不斷水是在手沖過程中，除了悶蒸斷水外，不中斷注水。這兩種不同的手法，會對咖啡風味和口感造成影響嗎？
Constant water stream is to continue water stream except blooming. Will these two different techniques affect the coffee flavor and taste?
手沖咖啡是以熱水與咖啡粉接觸，接觸愈頻繁、萃取率愈高，萃取率愈高、風味愈強、口感愈強。我們知道影響萃取率有諸多因素，主要有四個因素: 烘焙程度、研磨粗細度、萃取時間、沖煮水溫等。
Pour-over coffee is made by contacting hot water with coffee powder. The more frequent the contact, the higher the extraction rate, the higher the extraction rate, the stronger the flavor, and the stronger the taste. We know that there are many factors that affect the extraction rate, and there are four main factors: roasting degrees, grinding sizes, extraction time, brewing water temperature, etc.
│Further reading: Perfect Pour-Over Coffee Golden Ratio
從上述四大因素可知，斷水法主要是調整萃取時間，以符合(提高)我們要的萃取率。如果我們希望整個萃取時間在2分30秒完成(含悶蒸)，當流速過快、時間會提早完成時，我們可以斷水法、延緩時間。如此可以增加風味強度、口感強度。
From the above four factors, we can see that the method of pause during water stream is mainly to adjust the extraction time to meet (improve) the extraction rate we want. If we want the entire extraction time to be completed within 2 minutes and 30 seconds (including blooming), when the flow rate is too fast and the time will be completed earlier, we can cut off the water and delay the time. This increases flavor intensity, taste intensity.
以不斷水法來手沖，控制好完成時間在2分30秒完成(含悶蒸)，如此也達到萃取時間的需求，如此二者喝起來會有不一樣嗎？
Use the constant water stream for pour-over coffee, control the completion time to 2 minutes and 30 seconds (including blooming), so that the extraction time is also met, so will the two methods taste different?
小編測試 TEST
以「衣索比亞 耶加雪菲 阿朵斯 日曬 - TOH冠軍處理廠」來測試
用20克咖啡、相同粉水比1:15、相同研磨刻度、相同水溫87度、相同萃取時間2分30秒
以斷水法 及 不斷水法 二種方式來萃取
手法皆盡量以中心注水為主
Tested with "Ethiopia Yirgacheffe T.O.H Champion Adoris limited edition Natural"
Use 20g of coffee, the same powder water ratio of 1:15, the same grinding size, the same water temperature of 87 degrees, and the same extraction time of 2 minutes and 30 seconds.
Extraction in two ways: pause during water stream and constant water stream.
The techniques are all based on center water stream as much as possible.
斷水法
葡萄 風味較單一 酸值較不明亮 有甜感但較低
Pause during water stream
Grape, less flavors, acid less bright acidity, less sweetness
不斷水法
葡萄 莓果 風味較豐富 酸值明亮 甜感佳 層次佳
Constant water stream
Grape, berry, rich flavors, bright acidity, good sweetness, good structures
由測試得知，以不斷水法來沖咖啡，在其他條件不變下，得到較佳的風味與較佳的口感。不斷水法中，有一個最大的不同點，是有水注的攪動，水持續注入濾杯中，如同一個攪拌棒，可以增加萃取率。
試著交替手法，試試不同的風味與口感吧！
We learn from the test that brewing coffee with continuous water stream can get better flavor and better taste under the same conditions. In the constant water stream method, there is one biggest difference, which is the water pouring. The water is continuously poured into the filter cup, like a stirring rod, which can increase the extraction rate. Try alternating techniques for different flavors and taste!
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