為什麼世界亞軍要拿掉第一段咖啡液？從分段萃取理解風味清晰度 Why Did the World Runner-Up Discard the First Pour Drops? Understanding Flavor Clarity Through Segmented Extraction
目錄：
1. 為了理解這個做法，我們也做了一次分段萃取實驗
2. 感官展現：風味清晰度 vs. 濃度強度
3. 沖煮要點總結
手沖咖啡時，最先滴下來、顏色深濃的咖啡液，常被視為整杯的精華。但如果把它移開，咖啡會出現什麼變化？
2026 世界咖啡沖煮大賽亞軍 Simon Gautherin，就將最初約 10 克咖啡液另外收集，不加入最後供飲的咖啡。根據合作訓練單位的賽後說明，這一段在他的配方中濃度高，鹹感與苦感較突出；移除的目的是讓口感更滑順、果味更清楚。
In pour-over brewing, the initial, deeply concentrated liquid that drops first is often regarded as the "essence" of the entire brew. But what actually happens to the flavor profile if you remove it?
At the 2026 World Brewers Cup (WBrC), runner-up Simon Gautherin collected the first ~10 grams of liquid separately and excluded it from the final beverage served to the judges. According to post-competition notes from his training partner, this initial fraction had high concentration, along with a noticeable saltiness and bitterness. Removing it aimed to achieve a silkier mouthfeel and enhanced fruit clarity.
為了理解這個做法，我們也做了一次分段萃取實驗。
所謂分段萃取的品飲練習，就是把不同時間流出的咖啡液分開收集，透過品嚐與重新混合，觀察各段對整杯風味的影響。這裡的「分段」，指的是接取咖啡液，與分幾次注水是不同的操作。
To understand the mechanics behind this approach, we conducted a segmented extraction experiment of our own.
In a sensory practice like segmented extraction, brewed liquid is collected separately across different time intervals. By tasting these individual fractions and recombining them in controlled ratios, we can observe how each stage shapes the final cup profile. "Segmenting" refers to isolating the eluted coffee liquid, which is distinct from splitting your water pours.
這次使用的豆子是「巴拿馬 黛博拉 啟示錄 藝妓 米麴發酵日曬 2026批次」
杯測風味包含紅花、紅色葡萄、紅色莓果、芒果、百香果與熱帶水果，酸甜感鮮明。
沖煮時，先將最初流出的 10 克咖啡液另外收集，再把後續咖啡液均分成兩壺。A 壺不加回前段；B 壺加入前段中的 5 克，相當於按原比例保留前段咖啡液。
測量結果，前 10 克咖啡液的 TDS 為 3.32%，A 壺為 1.09%，B 壺為 1.21%。 TDS 代表總溶解固形物的濃度。前段濃度約為 A 壺的三倍，加回少量後，B 壺的濃度便相對提高約 11%。
For this test, we used: Panama – Finca Débora – Revelation – Geisha Koji Natural (2026 Batch)
Cupping Notes: Safflower, red grapes, red berries, mango, passion fruit, and tropical fruits, with vibrant acidity and sweetness.
The first 10g of brewed coffee liquid was collected and isolated. The remaining liquid was collected and split evenly into two servers: Server A: No initial liquid added back. Server B: 5g of the initial fraction added back, proportionally restoring the first drop fraction.
TDS (Total Dissolved Solids) Readings: First 10g Fraction is 3.32% TDS. Server A is 1.09% TDS. Server B is 1.21% TDS. The concentration of the first 10g fraction was roughly three times that of Server A. Adding back just 5g increased the overall beverage concentration in Server B by approximately 11%.
感官展現：風味清晰度 vs. 濃度強度
感官上的差異，也隨之浮現。
A 壺 - 呈現紅花、葡萄與紅莓，整體輕盈乾淨、口感滑順，尾韻留下細緻的紅葡萄。
B 壺 - 則呈現紅莓、百香果與熱帶水果，發酵感較突出，乾淨度略低於 A 壺，尾韻延續熱帶水果。
對照杯測描述，這兩組風味原本都存在於這支咖啡之中。加回前段後，整杯濃度提高，風味重心也轉向百香果與熱帶水果；移除前段，則讓花香與紅色水果更容易被辨認。
這就是「清晰度」值得觀察的地方：它描述的是風味容易被辨認的程度。在這次比較中，A 壺呈現較清楚的花果香細節，以及我們喜歡的滑順口感。
Sensory Profiling: Clarity vs. Intensity
The sensory differences between the two cups were immediate:
Server A: Presented safflower, red grape, and red berry notes. The profile was light, exceptionally clean, and silky, leaving a refined red grape finish.
Server B: Highlighted red berry, passion fruit, and tropical fruit notes, with more pronounced ferment tones, slightly reduced cleanliness compared to Server A, and a lingering tropical fruit finish.
Cross-referencing our original cupping notes, both flavor spectrums were inherently present in the coffee. Reintroducing the initial fraction elevated the overall concentration and shifted the flavor focus toward heavy tropical fruits and passion fruit. Removing it, by contrast, allowed the delicate florals and bright red fruit notes to come forward.
This illustrates the core concept of flavor clarity: the ease with which distinct flavor attributes can be identified. In this comparison, Server A delivered clearer floral and fruit details alongside a desirable, silky mouthfeel.
沖煮要點總結
不過，TDS 並不是清晰度的分數。數字能告訴我們咖啡有多濃，卻無法直接說明有哪些味道。移除前段，同時改變了濃度與風味組成，因此不能把差異全部歸因於濃度降低，也不能推論每支咖啡都會越淡越清楚。
同樣地，這次結果也不足以認定前 10 克就是發酵感的唯一來源。我們觀察到的是它加入後，整杯咖啡的感官變化。那些物質已經從咖啡粉萃取出來，只是沒有進入最後供飲的杯子。因此，這個做法更適合理解為「分段收集、選擇保留」。
下次沖煮時，不妨先把前段留下來，品嚐後再逐步加回。喜歡紅花與葡萄的細緻，或偏好百香果與熱帶水果的表現，都可以透過比較，找到適合自己的風味比例。
Key Takeaways for Brewers
TDS is not a score for clarity. While TDS quantifies how concentrated a brew is, it cannot tell you what flavors are present. Removing the initial drops simultaneously changes both concentration and chemical composition. Therefore, clarity cannot be attributed solely to lower TDS, nor does it mean every coffee will become clearer if brewed weaker.
Fermentation notes are not solely in the first drops. These results do not imply that the first 10g is the exclusive source of ferment characteristics. Rather, we observed how reintroducing those compounds shifted the overall sensory perception. The compounds were extracted from the grounds regardless, they were simply excluded from the final cup. This technique is best understood as a tool for customizing your brew profile.
During your next pour over session, try reserving the first few drops in a separate vessel. Taste it on its own, then gradually add small portions back into your main brew. Whether you prefer the refined elegance of safflower and red grape or the vibrant intensity of tropical fruits, side-by-side blending empowers you to dial in your ideal flavor balance.
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