沖煮指南

Brew Guide

Lightmist 選豆多偏向極淺焙至淺焙，
風味追求清晰、乾淨與層次。

以下為我們在大多數 Drop 中使用的基準沖煮方式。

養豆

我們的 Drop 多為極淺焙。
建議至少 烘焙後 3 週 再開始沖煮。

• 水洗：3 週以上
• 日曬 / 特殊處理：3–4 週以上

許多豆子在更久之後會更好。

若風味偏緊、酸感尖銳或尚未打開，
先多給它時間。

水

• 偏軟、帶礦物質的水
• 約 50–70 ppm 作為起點
• 詳細用水路線與建議：用水指南 →

水質往往比器材更重要。

手沖 — 基準配方

• 比例：1:16
• 水溫：90–93°C
• 研磨：明顯偏粗，確保流速快速且穩定
• 總時間：約 1:30–2:00

我們偏好流速較快、乾淨清晰的萃取方式。

義式濃縮 — 基準配方

• 粉量：18g
• 出杯量：42–48g
• 水溫：93–95°C

極淺焙通常需要較高萃取與較長比例。

若機器可調整壓力，
約 6–7 bar 可能有助於提升清晰度與甜感。

義式沖煮通常在 3–4 週以上養豆後表現更佳。

一起沖

每一支 Drop 的沖煮筆記與即時討論都在 Discord。
歡迎加入一起分享與交流。

Lightmist drops lean very light to light,
selected for clarity, cleanliness, and structure.

The following reflects the baseline approach we use across most drops.

Resting

Our drops are typically very light roasts.

We recommend resting at least 3 weeks before brewing.

• Washed: 3+ weeks
• Natural / experimental: 3–4+ weeks

Many coffees continue improving beyond that.

If a cup feels tight or sharp, more rest is often the answer.

Water

• Soft, mineralized water
• ~50–70 ppm as a starting point
• Full water options: Water Guide →

Water often matters more than equipment.

Pour Over — Baseline Recipe

• Ratio: 1:16
• Temperature: 90–93°C
• Grind: coarse, allowing fast and steady flow
• Total time: ~1:30–2:00

We prefer faster-flowing, clarity-forward extractions.

Espresso — Baseline Recipe

• Dose: 18g
• Yield: 42–48g
• Temperature: 93–95°C

Very light roasts generally benefit from higher extraction and slightly longer ratios.

If your machine allows pressure control,
lowering pressure to around 6–7 bar can improve clarity and sweetness.

Many drops perform best as espresso after 3–4+ weeks of rest.

Brew with us

Drop-specific brew notes and discussion happen on Discord.