除非機器狀態已知，否則不要同時更改研磨、比例和溫度。

同時使用烘焙密度、水溫和研磨方向，而不是逐一猜測變數。

此頁面將咖啡的烘焙程度轉化為更實用的沖煮起點。它還加入了 Coffee Compass 風格的診斷工具，讓用戶可以從「呢個味道唔啱」邁向更清晰的下一步行動。

專為重複訪問和快速重置決策而設

將烘焙物理與杯味連結

最好與PID和首次參考一起使用

烘焙密度與萃取方向

首先從咖啡的物理特性開始。淺烘焙的咖啡密度較高，較難萃取，因此通常需要更多熱能和更幼細的研磨。深烘焙的咖啡較易分解，所以通常需要較少熱量和更溫和的萃取方式。

烘焙程度

目前症狀

期望的杯款

機器狀態

90至94°C 起始水溫

基線到更精細 研磨方向

增加提取 主要方向

焦糖平衡 主要盃賽目標

豆密度68

溶解度54

熱能需求62

小心增加提取

水汪汪、空洞嘅結果通常表示咖啡仲未釋放出足夠嘅甜味。先將研磨度稍微調幼或者延長接觸時間，唔好一次過改變所有嘢。

第一步 稍微收緊研磨，並保持粉餅準備過程平穩一致。

第二步 如果杯測仍然偏薄，可在烘焙範圍內稍微提高溫度。

Watch for If the sour edge stays but sweetness never grows, machine warm-up may be part of the story.

What not to do Do not change grind, ratio, and temperature all at once unless the machine state is already known.

在診斷機器狀態之前，先診斷豆子。 watch warm-up state taste before over-correcting

Higher extraction Lower extraction Lower strength Higher strength

稀薄而空洞
low strength + low extraction

Sharp and sour
higher strength + low extraction

Flat but weak
low strength + middle extraction

Bitter, dry, or muddy
higher extraction and/or too much strength

Roast class	Typical drop temperature	Physical behavior	Starting brew temperature	Grind direction logic	Sensory goal
Light roast	380°F to 405°F	Highest density, most intact structure, lowest solubility.	94°C to 99°C	Finer, because the coffee often needs more help reaching sweetness and inner solubles.	Use heat to pull sweetness and floral complexity instead of leaving only sharp acidity.
Medium roast	410°F to 425°F	Moderate density, more caramelization, middle solubility.	90°C to 94°C	Baseline to slightly finer depending on the cup goal.	Balance origin character, caramel sweetness, and smooth texture.
Dark roast	435°F to 474°F	Expanded, porous, more brittle, very soluble.	85°C to 90°C	Coarser, because too much heat or too fine a grind can push bitter, ashy compounds quickly.	Hold onto body and chocolate notes while keeping harsh bitterness down.

Brewing ratio calculator

Quick yield math for the next test shot

Set a dose and a target ratio. This gives a clear yield target before you start moving the grind or the heat.

Dose (g)

Target ratio

Observed time (s)

Target yield

ratio first then taste then temperature

Machine-state caution

Do not diagnose the bean before you diagnose the machine state.

互動式烘焙密度溫度與咖啡指南針.

首次檢查清單 PID溫度參考

Coffee science path

Use this when you know the roast, but not the next move

This page starts with roast physics and taste outcome. It is the right reset page when a bag behaves differently from your usual coffee and you need a cleaner first action.

咖啡豆選擇器和沖煮計算器風味輪

Reference path

Use this when the cup tells you something is wrong

After the compass gives a direction, move into the right reference page. That is how the site becomes more valuable than a normal blog post or a random forum thread.

PID temperature page PID offset page Reference library