用對方法，讓淺焙也能濃醇順口 Brew It Right: How to Make Light Roast Coffee Rich, Smooth, and Flavorful
目錄：
1. 淺焙咖啡豆沖煮技巧調整方向與建議
2. 小編試沖
3. 小結
當你手上有一支香氣撲鼻的淺焙咖啡豆，卻總覺得沖出來的口感偏薄、偏酸，不夠「濃醇順口」，那麼也許你只是還沒找到對的方法。淺焙豆因為保留了較多原豆風味與酸質，的確比較難以沖出像中深焙那樣厚實圓潤的口感。但透過一些沖煮技巧的調整，我們其實可以讓淺焙豆在保有清爽果香的同時，也呈現出令人滿意的濃度與滑順感。以下是幾個實用的調整方向與建議，讓你用淺焙豆也能沖出濃醇順口的風味表現。
If you have a bag of fragrant light roast beans but find the brew result too thin or acidic—lacking that rich, smooth mouthfeel—you might just need a better brewing method. Light roast beans tend to retain more of their original flavors and acidity, which can make it harder to extract them into a full-bodied cup like a medium or dark roast. However, with a few brewing adjustments, it’s totally possible to bring out both the refreshing fruity notes and a satisfying body and smoothness. Here are some practical tweaks and tips to help you brew a rich and balanced cup using light roast beans.
淺焙咖啡豆沖煮技巧調整方向與建議
1. 研磨度調細一點
淺焙豆因為密度較高、結構緊密，因此在相同研磨粗細下，相比中深焙豆來說，萃取效率通常較低。若研磨太粗，會導致萃取不足，容易出現酸澀、薄弱、缺乏口感的問題。因此建議將研磨度調整得比一般手沖細一點，接近細砂狀，但又不至於太細造成過度萃取或堵塞。這樣做可以提高可溶物質的釋出，增強口感的飽滿度。
1. Grind a Bit Finer
Light roasts have a denser, tighter structure, making them harder to extract than darker roasts. Using the same grind size as you would for medium roasts often leads to under-extraction, resulting in astringency and sourness, or a weak body. Try grinding slightly finer—like fine sand—but not too fine to avoid over-extraction or clogging. This helps release more solubles and creates a fuller mouthfeel.
2. 提高粉水比例
即用較多的咖啡粉去沖較少的水。常見的手沖比例是1:15，但若希望得到更濃郁的口感，可以嘗試1:12甚至1:10的比例，例如使用20克咖啡粉沖煮240克熱水。這樣能顯著提升咖啡的濃度，讓淺焙豆喝起來不會這麼稀薄。
2. Use a Higher Coffee-to-Water Ratio
That means more coffee, less water. While a common pour-over ratio is 1:15, for a stronger taste, try using 1:12 or even 1:10. For example, 20g of coffee with 240g of water. This simple change boosts concentration and helps prevent your light roast from tasting watery or thin.
3. 延長萃取時間
亦是提高濃度的有效方式，由於淺焙豆不易萃取，建議將總沖煮時間延長至2分45秒至3分鐘等。使用分段注水法能夠更穩定地延長時間以控制萃取。先進行長時間悶蒸(例如40秒)，接著分三到五段緩慢注水，每段注水量不宜過大，並保持細水慢流與小圈注水，讓咖啡粉充分釋出風味與甜感。這種方式不僅能避免過度突出的酸味，也有助於讓整體風味更滑順。
3. Extend the Brew Time
Another effective way to increase extraction is to lengthen your total brew time—aim for about 2:45 to 3 minutes. Using a pulse or segmented pouring method to prolong brew time, which helps control the pace. Start with a longer bloom (around 40 seconds), then slowly pour in 3–5 stages. Use a thin, steady stream and small spirals to ensure even extraction, which allows coffee ground to release more flavors and sweetness. This method brings out sweetness and body while softening any sharp acidity.
4. 增加水溫
水溫的設定也非常重要，淺焙豆建議使用偏高的水溫，通常在90至95度之間。溫度太低會導致萃取不完全，留下偏酸或空洞的味道，而高水溫則能有效釋放豆子中的甜感與厚度，讓口感變得更豐富。如果使用的是電子溫控手沖壺，可以直接設定在93度左右進行手沖。
4. Increase the Water Temperature
Water temperature plays a key role. For light roasts, go a bit hotter—90°C to 95°C is ideal. Cooler water leads to under-extraction and sharp sourness or emptiness, while hotter water unlocks sweetness and mellowness, enriching mouthfeel. If you have a temperature-controlled kettle, try setting it around 93°C for optimal results.
5. 濾杯選擇
像是V60這類擁有螺旋肋骨的錐形濾杯，有助於控制流速與提高萃取穩定性。而如果想要更強烈控制萃取均勻性，也可以試試平底部設計的濾杯像是蛋糕濾杯，透過一致性的注水與長時間浸泡達成高萃取率。
5. Choose the Right Dripper
Drippers like the Hario V60, with spiral ribs, allow good flow control and stable extraction. If you're looking for even more consistency, consider a flat-bottom dripper or a cake dripper. These encourage even saturation and prolonged contact time, helping maximize sweetness and balance.
總結來說，要用淺焙豆沖出濃醇順口的咖啡，其實不難，只要掌握幾個關鍵原則：細一點的研磨、濃一點的比例、慢一點的注水、熱一點的水溫，以及長一點的萃取時間。再搭配合適的濾杯與喜好的咖啡選擇，就能讓你從酸感奔放的淺焙豆中，發掘出甜感、醇厚與順口兼具的絕妙風味。如果你有特定的豆子、設備或喜好，也可以讓我幫你量身設計一套專屬沖煮方案！
In summary, brewing light roast beans that’s rich and smooth isn’t hard—you just need to follow these five key adjustments: finer grind, higher concentration, slower pouring, hotter water, longer brew time. With the right dripper and your favorite beans, you’ll unlock a cup that’s fruity yet full-bodied, sweet yet clean. If you have specific beans, tools, or taste preferences, feel free to ask—I’d love to help you design a custom brew plan!
【小編試沖】
瓜地馬拉 安提瓜 維若妮卡莊園 日曬│淺焙
杯測風味：莓果、蘋果、葡萄汁、堅果、紅糖
【Test Brew Session】
Guatemala Antigua Veronica Estate, Natural Process | Light Roast
Cupping Notes: Berries, Apple, Grape Juice, Nuts, Brown Sugar
☕ 參數一
粉水比：1:17
研磨度：約1000µm(粗磨)
水溫：87°C
👉 味道以莓果調為主，酸感明亮，帶有葡萄皮般的微澀感，整體偏輕盈、清爽。
☕Brew #1
Ratio: 1:17
Grind size: ~1000µm (coarse)
Water temp: 87°C
👉 Bright berry flavor with a light body and a hint of grape skin-like astringency. Refreshing and crisp.
☕ 參數二
粉水比：1:12
研磨度：約700µm(細磨)
水溫：90°C
👉 酸甜感更集中，呈現出濃郁的莓果風味，葡萄果汁感更為飽滿滑順，圓潤中帶點紅糖甜感，整體口感扎實濃醇。
☕Brew #2
Ratio: 1:12
Grind size: ~700µm (fine)
Water temp: 90°C
👉 More concentrated berry sweetness, with a juicy grape texture and smooth, rounded mouthfeel. A touch of brown sugar brings a satisfying richness.
小結
從這兩組沖煮參數對比可以看出，當使用較高粉水比(濃度較高)、較細研磨、與較高水溫時，能讓同一支淺焙豆呈現出更飽滿、圓潤、滑順的口感表現。這樣的做法，能有效壓低高酸感與水感，釋放更多果汁感與甜韻，使淺焙豆也能沖出濃醇順口的滋味。
Conclusion
These two brews show how high coffee-water ratio, fine grind size, and high water temperature can bring out a richer, smoother, more flavorful experience from the same light roast. It helps to lower the acidity and watery mouthfeel and enhances the fruity and sweet notes—proving that light roasts can absolutely be full-bodied and satisfying.
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