2012 WBrC 冠軍 Matt Perger 手沖技巧解析！攪拌悶蒸法讓咖啡更均勻！｜2012 WBrC Champion Matt Perger’s Pour-Over Technique: How the Stirred Blooming Method Creates a More Even Brew!
👋 嗨，咖啡迷們！
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☕ 明明水倒得很仔細，卻還是覺得粉層吸水不均？
☕ 沖完一看，濾杯內壁全是咖啡粉，粉牆問題讓你懷疑人生？😵💫
如果這些問題讓你頭疼，別擔心！早在 2012 年，Matt Perger 就幫你找到了解決方案！ 🎉
這位 世界沖煮大賽（WBrC）冠軍，靠著一個簡單但革命性的技巧——「攪拌悶蒸法（Stirred Blooming Method）」，讓咖啡的萃取更均勻，風味更甜美，擊敗全球高手奪下冠軍！🏆
今天，我們就來解析 Matt Perger 的手沖技巧，讓你也能在家沖出甜感飽滿、層次豐富的冠軍級咖啡！ ☕✨
🎯 為什麼 Matt Perger 要用細研磨？
許多手沖愛好者習慣用中研磨或粗研磨，但 Matt Perger 大膽選擇「細研磨」，為什麼呢？
✅ 細研磨的 2 大優勢
🔹 1️⃣ 萃取效率更高 —— 水與咖啡粉的接觸面積變大，讓萃取更快、更均勻，減少過度沖煮帶來的雜味。
🔹 2️⃣ 風味更集中、均衡 —— 細粉能釋放更多 甜感、果酸與香氣，尤其對淺焙咖啡來說，能讓風味層次更豐富！
但這麼棒的方法，為什麼不是所有人都用呢？因為細研磨帶來了一些新挑戰……
⚠️ 細研磨的挑戰：水不聽話！
雖然細研磨能帶來更甜美的風味，但它也讓手沖變得 更難掌控：
🚧 水流變慢，容易悶住 —— 細粉顆粒排列緊密，水流速度變慢，可能導致過萃。
🚧 容易出現「通道效應」 —— 水會選擇阻力最小的路徑快速流走，導致部分粉過度萃取、部分卻萃取不足。
🚧 粉牆問題 —— 水流會把細粉推向濾杯邊緣，形成厚厚的「粉牆」，進一步影響萃取均勻度。
這些問題讓許多咖啡迷對細研磨又愛又恨……但別擔心！Matt Perger 找到了完美解法——「攪拌悶蒸法」！ 🎉
🔥 Matt Perger 的攪拌悶蒸法，讓手沖更均勻！
攪拌悶蒸法的 3 大關鍵點：
🔄 1️⃣ 悶蒸時攪拌 —— 讓所有咖啡粉均勻吸水，避免內部乾粉，降低通道效應！
💧 2️⃣ 提高水位，沖刷粉牆 —— 水量提升，讓細粉不容易卡在濾杯邊緣，提高萃取均勻度！
📏 3️⃣ 使用細研磨，但控制水流 —— 避免悶住或流速不穩，讓萃取更穩定！
📌 那麼，怎麼實際操作呢？ 完整步驟來了！👇
🔬 攪拌悶蒸法：完整沖煮步驟
🛠️ 步驟 1：準備器具 & 研磨咖啡粉
✅ 咖啡粉量： 18g（細研磨，約 Espresso 和一般手沖之間的細度）
✅ 濾杯： V60 或其他適合細研磨的濾杯
✅ 水溫： 93°C
✅ 總水量： 255g
💦 步驟 2：悶蒸（Blooming）
⏳ 時間：0～30 秒
1️⃣ 緩慢倒入 30g 熱水（5 秒內完成），均勻潤濕咖啡粉。
2️⃣ 用攪拌棒 以「十字攪拌法（+ 形攪拌）」，確保所有粉均勻吸水！
3️⃣ 等待 30 秒，讓 CO₂ 充分釋放，確保後續萃取穩定。
📌 小提醒：攪拌完後，表面應該是均勻濕潤的，不應該有乾粉或泡泡集中在一側！
🚰 步驟 3：兩次主注水，沖刷粉牆！
⏳ 時間：31 秒～2 分 30 秒
▶️ 第一次主注水（31 秒）
✅ 緩慢注入 120g 熱水，用「畫圈方式」從中央往外注水，均勻濕潤粉層。
▶️ 第二次主注水（64 秒）
✅ 再加入 105g 水，讓總水量達 255g。
✅ 水位應該升到濾杯邊緣，這樣才能有效沖刷粉牆！
📌 小提醒：如果沖完後，發現濾杯邊緣還有一圈乾粉，代表你的水位不夠高，下次可以多加點水！
⏳ 步驟 4：等待濾滴完成，準備享受咖啡！
⏳ 約 2 分 30 秒內完成
✅ 濾滴結束後，看看粉床！應該是均勻平整的，沒有明顯的粉牆或通道效應！
🎉 恭喜你！這杯手沖應該是甜感飽滿、風味均衡的！☕✨
🎉 結語：試試攪拌悶蒸法，讓手沖更穩定！
Matt Perger 的 攪拌悶蒸法，讓手沖更均勻、更甜、更穩定！✨
你有試過這種技巧嗎？ 如果試過，歡迎留言分享你的體驗！或者 標記你的咖啡同好，一起來挑戰這個冠軍沖煮法吧！🔥
👋 Hey coffee lovers!
Have you ever experienced these frustrating pour-over issues?
☕ Your coffee tastes inconsistent—sometimes too weak, sometimes too bitter?
☕ Even though you pour carefully, the coffee bed still seems unevenly saturated?
☕ After brewing, you notice coffee grounds stuck to the dripper walls, making you doubt everything? 😵💫
If these problems sound familiar, don’t worry! Back in 2012, Matt Perger found a solution for you! 🎉
This World Brewers Cup (WBrC) Champion used a simple yet revolutionary technique—the Stirred Blooming Method—to achieve even extraction and sweeter, well-balanced flavors, ultimately winning the world championship! 🏆
Today, we’re breaking down Matt Perger’s pour-over method so you, too, can brew a sweet, well-rounded, and competition-level cup of coffee at home! ☕✨
🎯 Why Does Matt Perger Use a Fine Grind?
Most pour-over enthusiasts stick to medium or coarse grinds, but Matt Perger boldly chose a fine grind. Why?
✅ 2 Major Advantages of a Fine Grind
🔹 1️⃣ Higher Extraction Efficiency – A finer grind increases the coffee surface area, leading to faster, more even extraction while reducing unwanted over-extraction.
🔹 2️⃣ More Intense & Balanced Flavor – Fine grounds enhance sweetness, fruit acidity, and aroma. This is especially beneficial for light roasts, as it amplifies complexity and depth.
Sounds great, right? But why isn’t everyone using this method?
Because fine grinding introduces new challenges…
⚠️ The Challenges of Fine Grinding: Water Doesn’t Behave!
While a fine grind can create a sweeter and more complex cup, it also makes pour-over brewing trickier:
🚧 Slower Water Flow & Risk of Stalling – Finer particles pack tightly, slowing water flow and potentially causing over-extraction.
🚧 Channeling Effect – Water may find the easiest path, leading to some grounds being over-extracted while others are under-extracted.
🚧 Coffee Grounds Sticking to the Dripper Walls – Water can push fine particles to the edges, forming a "coffee wall" that further disrupts even extraction.
These issues make fine grinding a love-hate relationship for coffee enthusiasts…
But don’t worry! Matt Perger discovered the perfect solution—The Stirred Blooming Method! 🎉
🔥 Matt Perger’s Stirred Blooming Method: A Game Changer for Even Extraction!
3 Key Elements of the Stirred Blooming Method:
🔄 1️⃣ Stir During Blooming – Ensures all coffee grounds absorb water evenly, preventing dry spots and reducing channeling!
💧 2️⃣ Raise the Water Level to Rinse the Coffee Walls – Helps prevent fine particles from sticking to the dripper walls, leading to a more uniform extraction.
📏 3️⃣ Use a Fine Grind but Control the Water Flow – Prevents stalling and uneven flow, ensuring a smooth, balanced brew.
📌 How to Brew Using the Stirred Blooming Method? Step-by-Step Guide 👇
🔬 Brewing Parameters
🛠 What You’ll Need:
✅ Coffee Dose: 18g (Fine grind, slightly coarser than espresso)
✅ Dripper: V60 or any dripper that works well with fine grinds
✅ Water Temperature: 93°C
✅ Total Water Volume: 255g
💦 Step 1: Blooming (0–30 seconds)
⏳ Time: 0–30s
1️⃣ Gently pour 30g of hot water (within 5 seconds), saturating all the coffee grounds.
2️⃣ Stir using a cross-motion (+ shape stir) to ensure even water absorption.
3️⃣ Wait for 30 seconds to allow CO₂ to escape, ensuring a stable extraction.
📌 Tip: After stirring, the coffee bed should look evenly wet—with no dry spots or bubbles concentrated on one side!
🚰 Step 2: Two Main Pouring Phases (31s – 2:30m)
⏳ Time: 31s – 2:30m
▶️ First Pour (31s)
✅ Slowly pour 120g of water, using a circular motion from the center outward to evenly saturate the coffee bed.
▶️ Second Pour (64s)
✅ Add another 105g of water, reaching a total of 255g.
✅ Water level should reach the dripper’s edge—this helps rinse any coffee grounds stuck to the walls.
📌 Tip: If, after brewing, you see dry coffee stuck on the dripper walls, it means your water level wasn’t high enough—try adding slightly more water next time!
⏳ Step 3: Wait for the Drawdown & Enjoy!
⏳ Total brew time: ~2:30 minutes
✅ When the water finishes dripping, check your coffee bed!
It should look flat and even, with no thick coffee walls or visible channeling.
🎉 Congratulations! You just brewed a sweet, well-balanced, and competition-level cup of coffee! ☕✨
🎉 Final Thoughts: Try the Stirred Blooming Method for a More Consistent Brew!
Matt Perger’s Stirred Blooming Method makes pour-over coffee more even, sweeter, and more stable! ✨
Have you tried this technique before? If so, share your experience in the comments!
Or tag a coffee enthusiast and challenge them to try this champion-winning pour-over method! 🔥
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