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'<div>
優點：咖啡的風味能保持較長時間。缺點：優點也是缺點，松屋法沖泡出來的咖啡，風味沒有很大的變化。</div>
<div>
學院派衝煮法手衝咖啡最常用的衝煮方式就是學院派衝煮法。由於衝煮方法簡單，也是大多數咖啡愛好者的首選法之一。操作十分適合入門級選手，只需從咖啡粉中心往外注水悶蒸，等到粉層塌陷後，再次由裏到外均勻注水即可。</div>
<div>
但這種手法對執壺要求較高，手衝壺的水流必須細膩、垂直、穩定和均勻，反覆練習後才能衝煮出一杯好咖啡。</div>
<div>
優點：學院派衝煮方式非常穩定，適合大部分的濾杯和新手。缺點：優點同樣是缺點，由於衝煮方式穩定，無法形成風格與特色。</div>
<div>
攪拌法攪拌法的橫空出世，得益於2012年的WBC(世界咖啡師大賽)，當年的冠軍咖啡師Matt Perger在使用了這個方法後，在歐美和澳洲火速流行了起來。</div>
<div>
攪拌法需要把咖啡粉磨得非常細，然後注入50g左右的水均勻攪拌， 30秒後再次注水，直到2分鐘時完成注水。而深度烘焙的豆子需悶蒸15秒後再次注水，1分鐘30秒時完成注水。</div>
<div>
優點：攪拌法能增強咖啡豆的口感，使得咖啡口感不會顯得太單薄。缺點：風味明顯的同時，回甘卻被弱化了很多。而且攪拌法對咖啡豆品質、研磨度、和充分攪拌要求都很高，掌握不當容易過度萃取，使得風味變差。</div>
<div>
火山衝火山衝手法最早來源於日本。其原理是，利用咖啡豆中含有的二氧化碳，經過熱水多次悶蒸，使得咖啡粉鼓得像火山噴發一樣。</div>
<div>
由於深烘豆含有更多二氧化碳，所以更適合這種衝煮方法。火山衝手法大多使用法蘭絨和V60，因爲中間的粉層較厚，所以正中間的位置用來注水。</div>
<div>
優點：咖啡口感香醇，回甘明顯。缺點：咖啡液不夠均勻，在沖泡後需充分搖勻才能形成完美的咖啡。<br />
<img alt="" src="/uploads/allimg/161221/8-161221102003337.jpg" style="width: 222px; height: 148px;" /></div>
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