您的手沖，能重現昨日的美味嗎 Can Your Pour-over Coffee Replicate Yesterday's Deliciousness?
目錄：
1. 再現性(reproducibility)：
2. 手沖重要沖煮參數：
手沖完全是靠感覺的請舉手！推崇手沖是一種浪漫，不需要磅秤，不需要任何參數，有天恰巧如神助般沖出一杯特別美味的咖啡，但是隔天又找不回手感了。熟悉手沖參數的好處，讓您不僅重現美味咖啡，還有更多好處。
Pour-over is all about feeling. Raise your hand if you agree! Embracing pour-over is like embracing romance – no need for scales, no need for any parameters. Sometimes, by sheer luck, you create an exceptionally delightful cup of coffee, but the next day, you can't seem to find that same touch. Understanding the benefits of pour-over parameters not only allows you to replicate that delicious coffee, but also brings forth even more advantages.
再現性(reproducibility)：
不同實驗室的不同分析人員用相同分析對同一被測對象測定結果之間的相對標準偏差。
Reproducibility: The relative standard deviation between results obtained by different analysts in different laboratories using the same analysis on the same test subject.
這是實驗室的詞彙，有沒有覺得手沖咖啡似乎也是一種沖煮實驗，影響咖啡沖煮的因素很多，包括豆子焙度、磨粉顆度、手沖水溫、沖煮時間，甚至沖煮的手法方式等都會影響手上那杯咖啡喝起來的感受。這些稱之為手沖參數，影響著咖啡的萃取率，當改變這些參數，可以讓咖啡變的醇厚或是輕盈。
This is a term used in laboratories, but doesn't pour-over coffee also seem like a kind of brewing experiment? There are many factors that affect coffee brewing, including the bean roast level, grind size, water temperature during pour-over, brewing time, and even the pouring technique, all of which influence how that cup of coffee in your hand will taste. These factors are what we call pour-over parameters, and they affect the coffee's extraction rate, allowing you to create a cup that's either rich and robust or light and airy, depending on how you adjust them.
│ Further reading: 4 Key Factors Affecting Coffee Extraction Rate
今天沖的好喝、明天就用一樣的手沖參數，就可以重現那杯好喝的咖啡；同樣的，今天沖的不好喝，因為熟悉手沖參數，明天可以調整參數、增加萃取率、或降低萃取率，沖出不會不好喝的咖啡，甚至可能變好喝；然後再隔天繼續重現那杯好喝的咖啡。
Today's delicious pour-over can be replicated tomorrow by using the same pour-over parameters; similarly, if today's pour-over wasn't tasty, being familiar with the parameters allows you to adjust them, increase or decrease the extraction rate, and brew a coffee that won't disappoint, and it might even turn out better. Then, the next day, you can recreate that delicious cup of coffee again.
– 研磨度：刻度#4 [以小富士、小飛馬為例 / 約為砂糖粗細]
– 水溫：89度 [85-95是適合沖煮的溫度]
– 咖啡粉量：20克
– 粉水比：1:15 [較多人採用的粉水比]
– 悶蒸時間：30秒
– 悶蒸粉水比：1:1.5
– 沖煮時間：2分30秒 [含悶蒸]
Important Pour-Over Brewing Parameters:
–Grind size: Scale #4 [Using small Fuji or Feima as examples / approximately the coarseness of sugar]
–Water temperature: 89 degrees Celsius [85-95 degrees are suitable temperatures for brewing]
–Coffee dose: 20g
–Water-to-coffee ratio: 1:15 [A ratio commonly used by many]
–Blooming time: 30 seconds
–Blooming water-to-coffee ratio: 1:1.5
–Brew time: 2 minutes 30 seconds [including blooming]
│延伸閱讀：完美 手沖咖啡 的黃金比例
│ Further reading: Perfect Pour-Over Coffee Golden Ratio
此外，每次沖煮皆用相同的咖啡重量有助於手沖的重現性，因為咖啡粉量會影響濾杯中粉水的密度、並影響水濾滲的速度；我們平時慣用的咖啡量是20克，當改用15克時，濾杯中的水濾滲的速度會變快，當改用25克時，濾杯中的水濾滲的速度會變慢。當我們要改變濃度時，最好改變粉水比、而不是增加咖啡粉量，這樣手沖過程中濾杯裏水濾滲的速度是我們所習慣的，有助於手沖的重現性。當我們對手沖的掌握度高時，再來改變咖啡粉量。
Additionally, using the same coffee dose for each brewing contributes to the reproducibility of pour-over. Coffee dose affects the density of the slurry in the filter and influences the speed of water filtration. Our usual coffee dose is 20g, and when using 15g, the water filtration in the filter will be faster, and when using 25g, it will be slower. When we want to change the strength, it's best to adjust the water-to-coffee ratio rather than increasing the coffee dose. This way, the water filtration speed in the filter during pour-over will be what we are used to, enhancing the reproducibility of pour-over. Once we have a high level of mastery over pour-over, then we can consider changing the coffee dose.
如果不在意手沖參數的重要性，沒辦法重現一杯好喝的咖啡，因此溫度計或溫控壺就很重要了，電子秤和計時器也很重要了，再來就是熟練這些器具與手沖步驟，當自己掌握的手沖細節愈多時、可重現性就愈高了，在家也可以享受如咖啡館般的好咖啡。
If we don't pay attention to the importance of pour-over parameters, we won't be able to replicate a delicious cup of coffee. That's why a thermometer or temperature-controlled kettle is essential, as well as an electronic scale and timer. Furthermore, becoming proficient with these tools and pour-over steps increases the reproducibility. At home, you can enjoy great coffee just like in a coffee shop.
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