悶蒸該用高溫還是低溫？關鍵是管理二氧化碳的排放節奏 High or Low Temperature Blooming? The Key Is Managing the Rhythm of CO₂ Release
目錄：
1. 什麼是悶蒸
2. 沖煮資訊
3. 所以，悶蒸到底要高溫還是低溫
4. 一句話總結
什麼是悶蒸
手沖咖啡的第一注水，通常被稱為「悶蒸」。
很多人會把悶蒸理解成：先倒一點水，讓咖啡粉膨脹、排氣，接著再開始正式萃取。這樣說沒有錯，但還不夠完整。悶蒸真正重要的地方，不只是讓二氧化碳排出來，而是管理二氧化碳怎麼排出來。
這次實驗用的是 9/2 烘焙、9/4 沖煮的咖啡。也就是烘後第二天的豆子。咖啡還非常新鮮，粉內的 CO₂ 仍然活躍。
這時候，第一注水不只是開場。它更像是在決定粉床接下來要用什麼節奏呼吸。今年 TBrC 兩位選手的展演，剛好給了我們很好的參考。
The first pour in pour-over coffee is commonly known as the "bloom."
Many view the bloom simply as pouring a little water to make the grounds expand and degas before official extraction begins. While not incorrect, this explanation is incomplete. The true significance of blooming lies not just in allowing carbon dioxide to escape, but in managing how it escapes.
For this experiment, we used coffee roasted on September 2 and brewed on September 4, just two days post-roast. The coffee was extremely fresh, with highly active CO₂ trapped inside the grounds.
At this stage, the first pour is more than just an opening step; it dictates how the coffee bed will "breathe" throughout the brewing process. The performances of two competitors at this year's TBrC (Taiwan Brewers Cup) served as excellent inspiration.
第二名的選手，面對的是非常新鮮、排氣旺盛的咖啡。她採用的是細研磨搭配低溫悶蒸。這個方法不是為了讓 CO₂ 排得更多，而是讓 CO₂ 不要在一開始暴衝。因為細研磨會讓咖啡粉更容易釋放氣體。如果再用高溫刺激，粉床可能會被快速膨脹的氣體打亂。這時候，低溫悶蒸的角色，就是替排氣踩煞車。讓氣慢慢走，粉床先穩住。
The runner-up dealt with ultra-fresh, rapidly degassing coffee. She opted for a fine grind paired with a low-temperature bloom. The goal was not to maximize CO₂ release, but to prevent an initial degassing surge. Because a finer grind releases gas more rapidly, stimulating it with high temperatures can cause the expanding gas to disrupt the integrity of the coffee bed. Here, the low-temperature bloom acts as a brake on degassing, allowing gas to vent slowly while keeping the coffee bed stable.
第三名的選手，則採用另一個方向：粗研磨搭配高溫悶蒸。他的重點不是減速，而是開路。粗研磨讓粉與粉之間的空隙變大，氣體有比較寬的通道可以往上排。既然氣一定要出來，那就讓它有路可以走。
這兩種方法看起來相反，其實處理的是同一件事：如何降低 CO₂ 排放不均勻，對粉床造成的干擾。所以這次手沖，我們不是照抄比賽參數，而是向選手的思路借鏡，用自己的器材實際試兩種方向。
這次的咖啡是巴拿馬 Lamastus 艾利達莊園 Loma Arriba 地塊 藝妓 水洗 暗室乾燥。杯測風味有接骨木、強烈花香、洋甘菊、花蜜、柚子，甜感佳。
The third-place competitor took the opposite approach: a coarse grind paired with a high-temperature bloom. His focus was not on slowing down degassing, but on clearing a path for it. A coarser grind leaves larger interstitial spaces between particles, creating wider channels for gas to escape upward. Since the gas inevitably needs to get out, he provided an unobstructed pathway for it.
Although these two methods appear contradictory, they address the same core challenge: minimizing uneven CO₂ degassing to prevent disruption to the coffee bed. Rather than copying their exact competition parameters, we adopted the competitors' mindsets and tested both approaches using our own equipment.
The coffee used was a Panama Lamastus Family Estates - Elida Estate, Loma Arriba plot, Washed Geisha (Darkroom Dried). Cupping notes included elderflower, intense florals, chamomile, honey, and pomelo, accompanied by a pleasing sweetness.
沖煮資訊
Brewing Setup & Parameters
A杯參考的是「減速引導」。
我們使用 V 型濾杯，15g 咖啡，研磨約 600um。第一注用 60°C 注入 35g，讓新鮮豆的 CO₂ 不要一開始就劇烈衝出。
接著在 0:30 用 90°C 注到 90g，1:00 再用 90°C 注到 150g。最後 1:30 用 60°C 注到 180g，2:10 移開濾杯，取得咖啡液 120g。
這杯喝到紅花、紫色水果、橘汁，尾韻長，帶水果汁感。酸感 12，甜感 12，TDS 1.36。
整體感覺是果汁感明顯，甜感與尾韻都漂亮。
Cup A: Inspired by "Controlled Deceleration"
We used a V-shaped dripper with 15g of coffee ground at ~600 µm. The first pour used 35g of water at 60°C to prevent an aggressive initial CO₂ burst from the fresh grounds.
At 0:30, we poured with 90°C water up to 90g, and at 1:00, reached 150g with the same 90°C water. Finally, at 1:30, we poured with 60°C water up to 180g, removing the dripper at 2:10 to yield 120g of beverage.
Tasting Notes: Safflower, purple fruits, and orange juice, featuring a long finish and a juicy mouthfeel. Acidity scored 12/15, sweetness 12/15, with a TDS of 1.36%.
Overall Impression: Pronounced juiciness with a gorgeous sweet profile and a long finish.
B杯參考的是「開道引導」。
我們手邊使用的是 V 型 Switch。用較粗的研磨增加粉粒之間的空間，讓 CO₂ 有路可以往上排。使用15g 咖啡，研磨約 850um。0:00 用 90°C 注入 60g，0:30 再用 90°C 注到 120g。
1:10 關上 Switch，用 80°C 注到 200g。1:50 打開，2:10 移開濾杯，同樣取得咖啡液 120g。
V 型濾杯的粉床比較深，排氣距離不像平底那麼平均。所以這次搭配 Switch 的目的，是在保留粗研磨排氣空間的同時，用後段短時間浸泡補足萃取。
這杯喝到橙花、黃色水果、接骨木、柚子，尾韻中等，帶花香。酸感 12，甜感 10，TDS 也是 1.36。
和杯測風味相比，B杯更接近接骨木、花香、柚子這條線。但甜感和尾韻，沒有 A 杯那麼飽滿。最有趣的是，兩杯 TDS 都是 1.36，但杯中表現完全不同。A杯比較偏向果汁感、甜感和長尾韻。B杯比較接近豆單描述中的接骨木、花香與柚子調性。
這也提醒我們，萃取數字相同，不代表風味路線相同。
第一注水的水溫、研磨粗細、濾杯結構，以及是否使用浸泡，都會改變 CO₂ 離開粉床的方式，也會影響後面風味往哪裡走。
Cup B: Inspired by "Path Clearing"
We used a V-shaped Switch dripper. A coarser grind was chosen to increase spacing between particles, allowing CO₂ an unobstructed path upward. We used 15g of coffee ground at ~850 µm. At 0:00, we poured 60g at 90°C, and at 0:30, poured up to 120g at 90°C.
At 1:10, we closed the Switch valve and poured up to 200g at 80°C. We opened the valve at 1:50 and removed the dripper at 2:10, yielding 120g of beverage.
Because the coffee bed in a V-shaped dripper is relatively deep, degassing distances are less uniform compared to a flat-bottom bed. Utilizing the Switch allowed us to maintain the degassing channels provided by the coarse grind while applying a short immersion phase at the end to make up for extraction efficiency.
Tasting Notes: Orange blossom, yellow fruits, elderflower, and pomelo, with a medium finish and floral characteristics. Acidity scored 12/15, sweetness 10/15, with a TDS of 1.36%.
Overall Impression: Compared to the original cupping notes, Cup B aligned more closely with the elderflower, floral, and pomelo spectrum. However, its sweetness and finish were less full-bodied than Cup A's. Interestingly, both cups registered an identical TDS of 1.36%, yet displayed completely different flavor profiles in the cup. Cup A leaned heavily toward juiciness, sweetness, and a lingering finish, whereas Cup B closely mirrored the roaster's bag notes of elderflower, floral tones, and pomelo.
This serves as a great reminder: identical extraction numbers do not mean identical flavor profiles. Water temperature during the bloom, grind size, dripper geometry, and the incorporation of immersion all alter how CO₂ exits the coffee bed, steering the eventual flavor trajectory.
所以，悶蒸到底要高溫還是低溫？
答案不是固定的。
如果咖啡很新鮮、研磨偏細、悶蒸時膨脹明顯，可以試著用低溫悶蒸，讓排氣慢一點，先穩住粉床。
如果研磨比較粗、粉粒之間空間足夠，也可以用高溫悶蒸，讓氣體順著通道排出來。
但如果使用的是 V 型濾杯，因為粉床較深，後段可能需要靠注水節奏，或短時間浸泡，把萃取補完整。
Should You Bloom with High or Low Temperature?
There is no fixed answer.
Low-Temperature Bloom: If your coffee is very fresh, ground finely, or expands aggressively during the bloom, try a lower temperature. This slows down degassing and keeps the coffee bed stable.
High-Temperature Bloom: If your grind is coarser and there is sufficient space between particles, a higher temperature allows gas to release quickly through open channels.
Adjustment for V-Shaped Drippers: Because V-shaped drippers feature a deeper bed, you may need to adjust your pour rhythm or introduce a short immersion step near the end to ensure full extraction.
一句話總結：
低溫悶蒸，是讓氣慢慢走。
高溫悶蒸，是讓氣在有路的狀態下快快走。
這次從 TBrC 選手身上學到的，不是某一組固定參數，而是面對咖啡時的判斷方式。
第一注水，不只是手沖的開場。
它是在幫整杯咖啡定節奏。
In summary:
A low-temperature bloom allows gas to exit slowly.
A high-temperature bloom allows gas to exit quickly through open pathways.
What we learned from the TBrC competitors was not a rigid set of recipes, but a methodology for reading and reacting to coffee. The first pour is not merely the opening act of pour-over brewing, it sets the cadence for the entire cup.
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