手冲咖啡看似简单，其实暗藏许多细节。一点点的小失误，就会毁掉一杯好咖啡。
Pour-over coffee seems simple, but small mistakes can ruin a good brew. Here are 5 common errors and how to avoid them.
❶ 用水温度不对
Wrong Water Temperature
使用刚煮沸的水（>96°C）会让咖啡过苦
Boiling water over-extracts coffee and causes bitterness.温度太低（<88°C）会造成风味不够
Too cold? Your coffee tastes sour or flat due to under-extraction.
✅ 最佳水温：90°C–96°C
✅ Best range: 90°C–96°C
❷ 忽略预浸（闷蒸）步骤
Skipping the Bloom
热水第一次接触咖啡粉时，会释放出气体。如果跳过这一步，水无法均匀穿透咖啡层。
The bloom releases gas from fresh grounds. Without it, water flows unevenly.
✅ 闷蒸建议：注入适量热水，让咖啡粉“膨胀”约30秒
✅ Let coffee bloom for 30 seconds before full pour.
❸ 研磨度不对
Wrong Grind Size
研磨太细：萃取过度 → 苦
Too fine = over-extracted and bitter研磨太粗：萃取不足 → 酸
Too coarse = under-extracted and sour
✅ 手冲建议使用中细研磨
✅ Use medium-fine grind for pour-over
❹ 倒水方式不稳定
Inconsistent Pouring Technique
水流过快或方向不均，会导致萃取不均
Uneven or rushed pouring causes over- or under-extraction in parts of the bed.
✅ 画圈注水，保持缓慢均匀
✅ Use slow, circular pours for even extraction
❺ 使用不新鲜的咖啡豆
Using Old or Stale Beans
咖啡豆在开封后，会逐渐失去香气与油脂
Beans lose flavor and aroma after being exposed to air for too long.
✅ 使用新鲜烘焙且密封保存的咖啡豆
✅ Use fresh beans and store in airtight containers
📌 小提醒 Tips:
每一次手冲，都是一次「微调」的过程
Each pour-over is a chance to fine-tune your taste保持一致性，慢慢找到你喜欢的比例与手法
Consistency helps you find your perfect brew
🖼️ 配图建议 Image Ideas:
手冲咖啡的步骤图解（研磨、闷蒸、注水）
对比图：「正确萃取 vs 萃取过度 vs 萃取不足」
咖啡粉在手冲壶下慢慢膨胀（闷蒸画面）