TDS與萃取率背後的風味真相：研磨、水溫與沖煮手法的交互作用 The Truth Behind TDS and Extraction Yield: How Grind Size, Water Temperature, and Pouring Method Interact to Shape Flavor
目錄:
1. 條件一：細磨 + 低水溫 + 不斷水
2. 條件二：粗磨 + 高水溫 + 斷水沖煮
3. 比較總結
在手沖咖啡的世界裡，TDS(濃度)與萃取率是兩個常被用來衡量萃取成果的客觀數據。然而，即便設定相同的濃度與萃取率，最終呈現的風味仍可能有顯著差異。這次的實驗正是針對這點進行探索，採用同一批咖啡豆 - 巴拿馬 翡翠莊園 紅標 波頓地塊 藝妓 日曬│淺焙，在兩種不同條件下手沖，取得相同濃度與萃取率，觀察其風味的變化。
In the world of pour-over coffee, TDS (Total Dissolved Solids) and extraction yield are two commonly used metrics to objectively assess the result of a brew. However, even when achieving the same TDS and extraction yield, the final cup can still present noticeably different flavor profiles. This experiment explores exactly that: using the same batch of coffee beans — Panama Hacienda La Esmeralda Red Label Geisha Natural Light Roast — brewed under two different conditions, both reaching the same TDS and extraction yield, to observe the resulting flavor variations.
兩組條件皆使用 20克咖啡粉，注入320克水，產出280克咖啡液體，TDS皆為1.25%，對應萃取率約17.5%，但透過改變研磨度、水溫與注水手法，讓我們一窺「如何在相同數據下，造就風味上的差異」。
Both brews used 20g of coffee grounds, 320g of water input, and yielded 280g of brewed coffee. The TDS was 1.25%, with an extraction yield of approximately 17.5%. By varying the grind size, water temperature, and pouring technique, we explore how different flavor outcomes can arise from the same data.
條件一：細磨 + 低水溫 + 不斷水
研磨設定：Mahlkönig EK Omnia 刻度450(較細)
水溫：80°C(較低)
注水方式：不斷水穩定注水
成品濃度：TDS 1.25，萃取率17.5%
● 風味觀察
高溫：蜜桃、莓果，酸甜細膩，口感滑順
中溫：荔枝、紅花
低溫：蜜桃、荔枝、葡萄，酸質明亮，口感細膩、顆粒感小
這組條件下的風味展現出細膩、乾淨、優雅的花果調，口感集中，整體表現精緻平衡。
● 背後邏輯
細研磨意味著更大的總表面積，讓水與咖啡粉接觸更為充分，若搭配一般的高溫，容易導致過度萃取、產生苦澀。因此降低水溫，能抑制高溫帶來的過度溶解速度，使整體萃取控制在理想區間內。也就是說：細磨增加萃取潛力，降低水溫用來平衡這個潛力，讓萃取率穩定達標，而風味保留得更乾淨、細緻。
Condition 1: Fine Grind + Low Water Temperature + Continuous Pour
Grind setting: Mahlkönig EK Omnia, setting 450 (finer)
Water temperature: 80°C (lower)
Pouring method: Continuous and steady pour
Final brew: TDS 1.25%, Extraction yield 17.5%
● Flavor Notes
Hot: Peach, berries, delicate acidity and sweetness, smooth mouthfeel
Warm: Lychee, safflower
Cool: Peach, lychee, grape, bright acidity, refined texture, minimal grittiness
This setup yielded a cup with delicate, clean, and elegant floral-fruity notes. The flavors were focused and the overall profile refined and well-balanced.
● Underlying Logic
A finer grind increases the total surface area, enhancing water–coffee contact. However, if combined with high water temperature, it often leads to over-extraction and bitterness. By lowering the water temperature, the risk of excessive solubility is mitigated, keeping extraction within the ideal range. In other words: fine grind increases extraction potential, while lower temperature balances it, resulting in clean, delicate flavors at optimal yield.
條件二：粗磨 + 高水溫 + 斷水沖煮
研磨設定：Mahlkönig EK Omnia 刻度550(較粗)
水溫：95°C(較高)
注水方式：斷水沖煮(分四次)
成品濃度：TDS 1.25，萃取率17.5%
● 風味觀察
高溫：梅子、桃子，甜感突出，但尾韻濃厚偏苦
中溫：葡萄、蜜桃
低溫：葡萄汁、紅花、荔枝，酸甜平衡，口感較開、顆粒感大
這組條件下的風味展現更立體、開放，甜感較強但苦味尾韻也更明顯。口感較開、層次鮮明，但略欠收斂。
● 背後邏輯
粗研磨顆粒大、表面積小，單位時間內可溶物釋放較慢，因此須搭配高水溫來提高萃取效率。此外，斷水沖煮能使粉層有更充分的浸潤與再分布，有助於後段成分釋放。然而高溫與斷水結合，也提高了過度萃取的風險，可能帶來尾段苦澀與風味過重的情況。
Condition 2: Coarse Grind + High Water Temperature + Pulsed Pouring
Grind setting: Mahlkönig EK Omnia, setting 550 (coarser)
Water temperature: 95°C (higher)
Pouring method: Pulsed pour (in four stages)
Final brew: TDS 1.25%, Extraction yield 17.5%
● Flavor Notes
Hot: Plum, peach, prominent sweetness, but with a lingering bitter finish
Warm: Grape, peach
Cool: Grape juice, safflower, lychee, balanced sweet-acidity, broader mouthfeel, noticeable graininess
This setup produced a more open and structured flavor profile, with stronger sweetness but also more prominent bitterness in the finish. The body was broader, with clear structures, though slightly less refined.
● Underlying Logic
Coarse grind results in larger particles with less surface area, releasing solubles more slowly. Therefore, a higher water temperature is needed to boost extraction efficiency. Pulsed pouring allows the grounds to saturate more fully and redistribute during the brew, encouraging the release of later-stage solubles. However, the combination of high temperature and pulsed pouring also increases the risk of over-extraction, potentially leading to a bitter and overly intense finish.
比較總結
Comparison & Conclusion
這次實驗證明，即使TDS與萃取率一致，研磨度與水溫的變化仍可創造截然不同的風味風貌。細磨+降低水溫，是為了控制過萃風險，達到穩定且細緻的結果。粗磨+提高水溫，是為了提升可溶物萃取效率，但風味變數也相對提高。
This experiment demonstrates that even with identical TDS and extraction yield, changes in grind size and water temperature can produce strikingly different flavor experiences. The fine grind + low temperature method aims to control over-extraction and produce a stable, nuanced cup. The coarse grind + high temperature approach enhances extraction efficiency, but also introduces greater flavor variability.
這兩組設定，都能達到「數字漂亮」，但杯中故事卻不一樣。這正是手沖咖啡的迷人之處，不只是追求數據的準確，更是探索每一次風味生成的條件與可能。一杯TDS 1.25的咖啡，兩種靈魂。
Both brews resulted in "ideal numbers" on paper, but told very different stories in the cup. This is the true charm of pour-over coffee: it’s not just a pursuit of data precision, but a journey into the variables that create each unique flavor. One cup of TDS 1.25% coffee — two different souls.
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