分段萃取實驗：從TDS與風味看見分段萃取的真實運作 Segmented Extraction Experiment: Revealing the Reality of Pulsed Pouring Through TDS and Flavor
目錄：
1. 為什麼要分段萃取？
2. 實驗豆款與設定
3. 段落組合風味觀察
4. 三段萃取理論的對應關係
為什麼要分段萃取？
Why Practice Segmented Extraction?
在精品咖啡的沖煮實務中，「控制風味」不僅靠選豆與烘焙，更仰賴沖煮時每一段注水的細節調控。傳統手沖中，我們習慣「分段注水」，但是否曾思考：每一段究竟萃取了什麼？不同時間的水，帶出了哪些味道？這其實涉及一個重要理論核心-溶解速度與選擇性萃取(Selective Extraction)。
In specialty coffee brewing, flavor control goes beyond bean selection and roasting — it depends heavily on how water is poured during the brewing process. While segmented pouring is common in pour-over brewing, have we ever stopped to ask: What is actually being extracted in each phase? What flavors are drawn out at different points in time? This question touches on a key theoretical principle: Solubility rates and selective extraction.
咖啡中可溶物質並非平均釋出，而是依溶解速率分層釋放。前段注水會先溶出易溶物質，如酸與芳香酯類；中段釋出糖類與香氣主體；而後段則溶出苦味等重口可溶物質。因此，將注水分段不只是操作順序，更是一種風味設計與管理工具。
Coffee solubles are not released all at once — they are extracted sequentially based on solubility speed. Early pour dissolves easily soluble compounds like acids and aromatic esters. Middle pour extracts sugars and the main aromatic body, while later pour brings out bitter, heavy compounds. Thus, segmented pouring isn't just a brewing method — it's a strategic tool for flavor design and control.
本次，我們以2025年TOH衣索比亞總冠軍批次為實驗對象，進行實地分段萃取、TDS測量與風味記錄，實證這套理論在實務中的展現。
In this experiment, we used the 2025 TOH Ethiopia Champion Lot to conduct segmented extraction, measure TDS, and record sensory impressions — putting theory into practice.
實驗豆款與設定
Experiment Settings and Coffee Profile
豆款：衣索比亞 谷吉 布穀雪依莎 可如蜜 水洗 - 2025TOH總冠軍批次
原始杯測風味：花香、香草、蜂蜜、黑孜然、漿果、百香果、明亮酸質、厚實體感、奶油滑順、餘韻悠長層次豐富
Coffee Used: Ethiopia Guji Buku Sayisa “Kerume” Washed — 2025 TOH Grand Champion Lot
Original Cupping Notes: Floral, vanilla, honey, black cumin, berries, passionfruit, bright acidity, rich mouthfeel, creamy body, long and complex aftertaste.
沖煮參數設定
粉量：20 克
水溫：90°C
粉徑：約 1000µm
總水量：320 克
使用分段注水，將萃取液分為三段進行分析
Brewing Parameters:
Coffee dose: 20 g
Water temp: 90 °C
Grind size: ~1000 µm
Total water: 320 g
Extraction divided into three segments, each collected separately
三段各取1克混合後TDS為 1.47%，落在金杯理論建議範圍內偏高端，風味飽滿。
When all three segments were blended (1 g from each), the resulting TDS was 1.47% — placing it on the high end of the Gold Cup recommendation, with a full-bodied and well-balanced profile.
段落組合風味觀察
Flavor Observations by Segment Combinations
第1段 + 第2段： 呈現「檸檬糖」印象，甜感濃郁、酸質明亮，果香完整，是最佳平衡搭配。
第1段 + 第3段： 有如「檸檬紅茶」，厚甜與茶感交疊，質地滑順、尾韻清新。
第2段 + 第3段： 帶出較強的「茶湯感」，輕盈、乾淨但少了主體風味與厚實感。
Segment 1 + Segment 2: Gave the impression of “lemon candy” — rich sweetness, bright acidity, and complete fruitiness. This was the most balanced and harmonious blend.
Segment 1 + Segment 3: Reminiscent of “lemon black tea” — sweetness and tea-like notes, smooth texture, and a clean finish.
Segment 2 + Segment 3: Highlighted a “tea soup” character — light and clean, but lacking body and core flavor.
三段萃取理論的對應關係
Flavor Characteristics of Each Segment
前段萃取（第1段） 對應高溶解度物質，如香氣酯類、有機酸與部分糖類，是構成明亮果香與主體甜感的關鍵。TDS達2.78%，反映高風味濃度與質地厚度，亦釋出如奶油、蜂蜜、香草、百香果等特色。
中段萃取（第2段） 萃取複合糖、芳香醛與果酸類，是風味細節與層次的核心段落。此段帶出橙花、檸檬、蔗糖與漿果酸質，TDS 1.08%，表現穩定、乾淨。
後段萃取（第3段） 屬於低溶解速率物質釋出區，如單寧與部分苦味鹼。此段TDS僅0.55%，風味清淡但具有尾韻與結構補強效果，如檸檬皮、糖水、茶感，增加整體通透感。
Segment 1 (Early Extraction) Correlates with highly soluble compounds like esters, organic acids, and some sugars. This phase creates the foundation of bright acidity and core sweetness. TDS: 2.78%, mellow and concentrated, buttery, honeyed, floral (vanilla, passionfruit), etc.
Segment 2 (Middle Extraction) Draws out complex sugars, aldehydes, and fruity acids — the heart of flavor complexity and structure. TDS: 1.08%, stable and clean, orange blossom, lemon, cane sugar, berry acidity.
Segment 3 (Late Extraction) Releases slow-solubility compounds like tannins and bitter alkaloids. TDS: 0.55%, mild but contributing to aftertaste and structural support, lemon peel, sugar water, tea-like clarity, adds transparency.
這三段完美對應「溶出順序理論（Selective Extraction）」，即風味並非一次性溶出，而是依序釋放。
These three segments perfectly demonstrate the Selective Extraction Theory: flavor is not extracted all at once, but is instead released in stages.
從杯中拆解層次，重構沖煮邏輯。這次實驗說明，「分段萃取」不是模糊的操作習慣，而是一種可以被數據與感官驗證的風味設計工具。每一段不僅影響濃度，更決定香氣、甜感、酸質、厚度與餘韻。透過理解分段萃取理論、結合TDS量測與風味描述，我們能精準拆解並重組一杯咖啡的靈魂，創造出清晰、可控且多元的風味表現。
By deconstructing a cup and mapping its structures, we can rebuild the logic behind the brewing. This experiment shows that “segmented extraction” is not just a vague habit — it's a flavor design method that can be validated through data and sensory feedback. Each phase not only affects TDS, but also determines the aroma, sweetness, acidity, body, and finish. By understanding this theory, using TDS measurement and flavor analysis, we can accurately break down and reassemble the soul of a cup — crafting clear, controllable, and diverse flavor profiles.
│延伸閱讀：VST咖啡濃度計在門市的實戰應用：從沖煮到烘焙的全流程控管
│Further reading: Practical Application of the VST Coffee Refractometer in Retail: From Brewing to Roasting – A Complete Workflow at Justin Coffee
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