掌握不同的咖啡沖煮方法，釋放咖啡豆的最佳風味與香氣
Master different coffee brewing techniques to unlock the best flavors and aromas from your coffee beans
咖啡的風味取決於許多因素，其中沖煮方法扮演著關鍵角色。不同的沖煮方式能夠萃取出咖啡豆中不同的風味特性，以下是幾種常見的咖啡沖煮方法及其詳細指南，幫助你在家中沖煮出專業品質的咖啡。
The flavor of coffee depends on many factors, with brewing method playing a crucial role. Different brewing techniques extract different flavor characteristics from coffee beans. Here are several common coffee brewing methods with detailed guides to help you brew professional-quality coffee at home.
輸入咖啡粉重量和選擇理想比例，計算所需的水量：
Enter the coffee grounds weight and select your ideal ratio to calculate the required water amount:
精確控制，層次豐富的清爽風味
Precise control, layered and clean flavors
手沖咖啡是一種精確且優雅的沖煮方式，能夠充分展現咖啡的複雜風味。適合喜歡清爽、層次分明的咖啡風味，特別適合單品咖啡，能夠完整呈現咖啡豆的產地特色。
Pour over is a precise and elegant brewing method that fully showcases the complex flavors of coffee. It's ideal for those who prefer a clean, well-defined cup, particularly suitable for single-origin coffees as it highlights the unique characteristics of different coffee origins.
中細研磨
Medium-fine
如砂糖般的顆粒大小
Like granulated sugar
1:15 至 1:17
1:15 to 1:17
15g咖啡粉 : 225-255ml水
15g coffee : 225-255ml water
90-96°C
90-96°C (194-205°F)
離沸點稍低
Just below boiling
2-3 分鐘
2-3 minutes
包括預浸時間
Including bloom time
將濾紙放入濾杯中，用熱水預熱並沖洗濾紙（這可去除紙味），然後倒掉預熱用的水。
Place the filter in the dripper and rinse it with hot water (this removes paper taste). Discard the rinse water.
研磨咖啡豆至中細度（如砂糖般的顆粒大小）。一般來說，一杯咖啡約使用 15-18 克咖啡粉。
Grind coffee beans to a medium-fine consistency (similar to granulated sugar). Typically, use about 15-18 grams of coffee for a single cup.
將濾杯放在咖啡壺或杯子上，加入咖啡粉，輕輕抖平咖啡粉表面。放在電子秤上歸零，準備開始沖煮。
Place the dripper on your cup or carafe, add the coffee grounds, and gently level the surface. Place it on a scale, tare the weight, and prepare to pour.
倒入約兩倍於咖啡粉重量的熱水（92-96°C），讓咖啡粉「膨脹」約 30 秒。這個步驟稱為「預浸」或「花開」，有助於均勻萃取並釋放二氧化碳。
Pour about twice the weight of coffee in hot water (92-96°C/194-205°F) and let the coffee "bloom" for 30 seconds. This step, known as blooming, helps with even extraction and releases carbon dioxide.
以畫圓的方式慢慢倒入剩餘的水，保持水位穩定。避免直接沖在濾杯壁上，而是針對咖啡粉中心區域。可分2-3次慢慢注水，每次間隔約20-30秒。
Slowly pour the remaining water in circular motions, maintaining a steady water level. Avoid pouring directly on the filter walls and focus on the center of the coffee bed. You can divide into 2-3 pours with 20-30 second intervals between each.
讓所有水完全過濾完畢，整個過程從開始到結束應該控制在 2-3 分鐘內。若時間過長，下次可調整研磨度更粗一些；若時間過短，則應調整研磨度更細。
Let all the water drain through. The entire process from start to finish should take 2-3 minutes. If it takes longer, use a coarser grind next time; if too quick, use a finer grind.
浸泡式萃取，濃郁厚重的口感
Immersion brewing, rich and full-bodied
法式濾壓是一種浸泡式咖啡沖煮方法，能夠保留咖啡油脂和沉澱物，帶來濃郁、厚重的口感和風味。適合喜歡濃郁、厚重口感的咖啡愛好者，非常適合展現深烘焙咖啡豆的巧克力和堅果風味。
French Press is an immersion brewing method that retains coffee oils and some sediment, resulting in a rich, full-bodied cup with robust flavors. It's perfect for those who enjoy a fuller coffee experience and works exceptionally well with medium to dark roasts, highlighting chocolate and nutty notes.
粗研磨
Coarse
如海鹽或黑胡椒顆粒
Like sea salt or peppercorns
1:15 至 1:16
1:15 to 1:16
20g咖啡粉 : 300-320ml水
20g coffee : 300-320ml water
93-96°C
93-96°C (199-205°F)
接近沸點
Near boiling
4-5 分鐘
4-5 minutes
浸泡時間
Steeping time
用熱水沖洗濾壓壺，預熱後倒掉水。這可以保持沖煮過程中的溫度穩定。
Rinse the French Press with hot water to preheat it, then discard the water. This helps maintain a stable temperature during brewing.
將咖啡豆磨成粗粒狀（如海鹽顆粒大小），比手沖咖啡粗很多。研磨度太細會導致過度萃取和苦澀味，也可能造成濾網阻塞。
Grind coffee beans to a coarse consistency (similar to sea salt), much coarser than for pour over. Too fine a grind will lead to over-extraction and bitterness, and may clog the filter mesh.
將咖啡粉倒入濾壓壺中。一般來說，350ml的濾壓壺可使用20-22克咖啡粉。
Add coffee grounds to the French Press. As a general rule, a 350ml French Press can use 20-22 grams of coffee.
倒入約兩倍於咖啡粉重量的熱水（93-96°C），輕輕攪拌後靜置 30 秒讓咖啡粉充分濕潤。這一步類似於手沖咖啡的「預浸」步驟。
Pour in hot water (93-96°C/199-205°F) about twice the weight of the coffee, stir gently, and let it sit for 30 seconds to allow the grounds to become fully saturated. This step is similar to the "bloom" in pour over coffee.
倒入剩餘的熱水至設定的量（根據你的咖啡粉水比例），輕輕攪拌表面，確保所有咖啡粉都充分接觸水。
Pour in the remaining hot water to your desired volume (based on your coffee-to-water ratio), stir gently to ensure all grounds are in contact with water.
蓋上濾壓壺的蓋子但不要下壓，靜待 4 分鐘讓咖啡充分浸泡。這段時間咖啡風味正逐漸釋放到水中。
Place the lid on the French Press but don't plunge yet. Let it steep for 4 minutes. During this time, the coffee flavors are gradually releasing into the water.
緩慢而穩定地將壓濾器向下壓（約需15-20秒），然後立即倒出咖啡避免過度萃取。不要讓咖啡繼續留在濾壓壺中，以免變得苦澀。
Slowly and steadily press the plunger down (taking about 15-20 seconds), then immediately pour out all the coffee to prevent over-extraction. Don't leave coffee in the French Press as it will continue to extract and become bitter.
意式傳統，濃縮咖啡般的濃郁風味
Italian tradition, espresso-like intensity
摩卡壺是一種意大利傳統的咖啡沖煮工具，能夠製作出類似濃縮咖啡般濃郁的咖啡。壓力式萃取帶來獨特的濃郁口感，接近義式濃縮咖啡但不完全相同。適合喜歡濃烈咖啡風味的愛好者，也是製作拿鐵和卡布奇諾的優良基底。
The Moka Pot is a traditional Italian brewing device that produces a rich, concentrated coffee similar to espresso. Its pressure-based extraction creates a unique intensity that approaches espresso but with its own character. It's ideal for those who enjoy a strong coffee and serves as an excellent base for lattes and cappuccinos.
中細至中粗研磨
Medium-fine to medium
介於濃縮與手沖之間
Between espresso and pour over
濾杯裝滿
Filter basket filled
約1:7比例
Approx. 1:7 ratio
開始時熱水
Hot water to start
約80°C
About 80°C (176°F)
約 2-3 分鐘
About 2-3 minutes
視火力大小而定
Depends on heat level
將摩卡壺拆分為三部分：底座水壺、中間濾杯和上部集水器。確保各部件清潔乾淨，沒有殘留的咖啡粉或水漬。
Disassemble the Moka Pot into its three parts: the bottom chamber, the filter basket, and the upper chamber. Ensure all components are clean with no residual coffee grounds or water stains.
在底座水壺加入熱水（約80°C）至安全閥下方（切勿超過安全閥）。使用熱水可減少咖啡粉在爐上加熱時間過長導致的焦味，提升咖啡風味。
Fill the bottom chamber with hot water (about 80°C/176°F) up to the safety valve (never exceed this level). Using hot water reduces the time the grounds spend on heat, minimizing burnt flavors and improving overall taste.
將磨好的咖啡粉加入中間濾杯中，填滿但不要壓實（輕輕抹平即可）。研磨度應介於濃縮咖啡和手沖咖啡之間。刮平表面後清理濾杯邊緣的咖啡粉，確保密封良好。
Add ground coffee to the filter basket, filling it completely but without tamping (just level it gently). The grind should be between espresso and pour over fineness. Level the surface and clean any grounds from the rim to ensure a good seal.
將濾杯放入底座，擰緊上部集水器（注意不要過度用力）。使用毛巾或隔熱墊保護手部，因為底座可能已經有些熱。
Place the filter basket into the bottom chamber and screw on the upper chamber (do not overtighten). Use a towel or heat pad to protect your hands, as the bottom may already be hot.
將摩卡壺放在中小火上加熱。蓋子打開以便觀察咖啡流出情況。火候不宜太大，以免咖啡萃取過快導致苦味，理想的加熱速度應該慢一些。
Place the Moka Pot on medium-low heat. Leave the lid open to observe the coffee flow. Avoid high heat to prevent rapid extraction that causes bitterness. The ideal heating rate should be relatively slow.
當咖啡開始從中心管流出時，可聽到咕嚕聲。咖啡應該呈現金褐色慢慢流出，而不是噴射狀。當流出的咖啡由深褐色變為淺黃色時（約萃取了80%時），立即從火上移除。
When coffee begins to emerge from the central column, you'll hear a gurgling sound. The coffee should flow slowly with a golden-brown color, not spray out. When the flow changes from dark brown to a lighter yellowish color (at about 80% extraction), immediately remove from heat.
聽到咕嚕聲變大或看到咖啡顏色變淡時，立即用冷毛巾包裹底座快速冷卻，或直接置於冷水中停止萃取過程。這樣可以避免最後的苦味物質被萃取出來。
When the gurgling sound intensifies or the coffee color lightens, immediately wrap the bottom with a cold towel or place it in cold water to stop extraction. This prevents the final bitter compounds from being extracted.
輕輕攪拌上壺中的咖啡以混合濃度不同的各部分（底部較濃，頂部較淡），然後倒出享用。也可以根據個人喜好加入熱水稀釋成美式咖啡，或加入熱牛奶製作拿鐵。
Gently stir the coffee in the upper chamber to mix the different concentrations (bottom is stronger, top is weaker), then pour and enjoy. You can also add hot water to make an Americano or hot milk for a latte, according to personal preference.
長時間浸泡，低酸度的順滑口感
Long steeping time, low acidity and smooth flavor
冷萃咖啡是一種使用冷水浸泡咖啡粉的方法，不使用熱水，而是靠長時間浸泡（通常12-24小時）來萃取咖啡風味。成品酸度低、順滑度高，適合夏季飲用或不喜歡咖啡酸味的人。冷萃咖啡也非常適合製作咖啡特調飲品。
Cold brew coffee is a method that uses cold water to steep coffee grounds, relying on time (usually 12-24 hours) rather than heat to extract flavors. The result has low acidity and high smoothness, making it perfect for summer drinking or for those who don't enjoy coffee's acidic notes. It also works exceptionally well as a base for coffee-based mixed drinks.
粗研磨
Coarse
比法式濾壓還粗
Coarser than French Press
1:4 至 1:8
1:4 to 1:8
較普通咖啡濃
Stronger than regular coffee
冷水或室溫水
Cold or room temperature
20-25°C
20-25°C (68-77°F)
12-24 小時
12-24 hours
視濃度需求而定
Depends on desired strength
將咖啡豆研磨至非常粗的程度，比法式濾壓的研磨度還要粗。粗研磨有助於減少苦味和避免過度萃取。一般比例為100克咖啡粉配500-800毫升水。
Grind coffee beans to a very coarse consistency, even coarser than for French Press. This coarse grind helps reduce bitterness and prevents over-extraction. A typical ratio is 100g of coffee to 500-800ml of water.
選擇一個乾淨的大容量玻璃容器或專用冷萃壺。確保容器完全乾淨，避免任何異味影響咖啡風味。
Choose a clean, large glass container or dedicated cold brew maker. Ensure the container is completely clean to avoid any off-flavors affecting your coffee.
將咖啡粉加入容器中，然後緩慢倒入室溫或冷水，確保所有咖啡粉都充分濕潤。輕輕攪拌，使咖啡粉和水完全混合。
Add the coffee grounds to the container, then slowly pour in room temperature or cold water, ensuring all grounds are fully saturated. Stir gently to ensure the coffee and water are thoroughly mixed.
蓋上容器蓋子或用保鮮膜封住容器口，將容器放入冰箱或置於室溫處（室溫可加速萃取但冰箱能減少氧化）。浸泡12-24小時，時間越長咖啡味道越濃。
Cover the container with a lid or plastic wrap and place it in the refrigerator or at room temperature (room temp accelerates extraction but refrigeration reduces oxidation). Steep for 12-24 hours; longer steeping times produce stronger coffee.
浸泡完成後，將咖啡液過濾以去除咖啡渣。可使用細濾網、濾紙、或細紗布過濾，也可使用法式濾壓壺進行過濾。為獲得更清澈的咖啡液，可重複過濾2-3次。
After steeping, filter the coffee to remove grounds. You can use a fine mesh strainer, paper filters, or a cheesecloth, or even a French Press for filtering. For a clearer brew, you may filter it 2-3 times.
冷萃咖啡通常是濃縮的，飲用前可按1:1或1:2的比例加入冷水或冰塊稀釋。也可加入牛奶、糖或其他調味品如香草精、肉桂粉等調整風味。
Cold brew is typically concentrated, so dilute it with cold water or ice in a 1:1 or 1:2 ratio before drinking. You can also add milk, sugar, or other flavorings like vanilla extract or cinnamon to adjust the taste.
過濾後的冷萃咖啡可在冰箱中存放約1-2週。建議使用密封玻璃瓶保存，以減少氧化和異味吸收。
Filtered cold brew can be stored in the refrigerator for about 1-2 weeks. It's best kept in a sealed glass bottle to minimize oxidation and prevent it from absorbing other odors.
