泰摩海外社媒影响力数据 · 家电家居出海品牌榜单中国版 · SocialEcho 社媒影响力榜单

曝光量20 万

粉丝数14.1 万

互动率3.09%

活跃周数5 周

爆款内容占比0.00%

曝光的平台分布

Instagram 占曝光 78.65%

31 天曝光按平台

Instagram: 78.65%
YouTube: 21.35%

各平台互动率对比

Instagram 互动率最高 3.68%

同一品牌在不同平台的内容粘性

综合分与名次趋势

首期上线,下期起显示趋势

67.9名次 #56

参与方式组合

6185 次互动中，有 97% 是“喜欢”的反馈。

点赞、评论、分享和保存

5 周发布热力图

每格为该周在该平台的发布条数,颜色越深发得越多;列头为周起始日,最后一列为数据截止当周

YouTube

TikTok

Instagram

Threads

W1 · 10/1

W2 · 10/8

W3 · 10/15

W4 · 10/22

W5 · 10/29

低高

W110/1

W210/8

W310/15

W410/22

W510/29

YouTube

TikTok

Instagram

Threads

低高

曝光 Top 10 内容

全平台合并,按单条曝光排序 · 点击标题打开原文

曝光 Top 10 内容
#	内容	发布日期	曝光	点赞	评论
1	Meet the Next Gen: 𝐓𝐈𝐌𝐄𝐌𝐎𝐑𝐄 𝐒𝐜𝐮𝐥𝐩𝐭𝐨𝐫 𝟎𝟔𝟒𝐒 𝐈𝐈 ｜ Pre-Orders Open A professional tasting lab, brought straight to your countertop. ✨ We took everything you love about the Sculptor series and refined it for an even cleaner and more intuitive workflow: 64mm GRINDINGLABS Burrs Quick-Release Burr Carrier Variable RPM Control Redesigned Removable Hopper Pre-Orders NOW OPEN 🐦 𝗦𝘂𝗽𝗲𝗿 𝗘𝗮𝗿𝗹𝘆 𝗕𝗶𝗿𝗱 𝗣𝗿𝗶𝗰𝗶𝗻𝗴 is LIVE! 📦 Estimated shipping begins in 𝗹𝗮𝘁𝗲 𝗙𝗲𝗯𝗿𝘂𝗮𝗿𝘆 𝟮𝟬𝟮𝟳. Link in bio. Sculpt it your way. #timemoreproducts	2026-10-16	4.4 万	1501	76
2	TIMEMORE Sculptor 064S Gen2	2026-10-14	4.3 万	344	53
3	Tokyo, see you at SCAJ next week! 🇯🇵 📍 𝗕𝗼𝗼𝘁𝗵 𝟭𝟲𝟬𝟮, 𝗧𝗼𝗸𝘆𝗼 𝗕𝗶𝗴 𝗦𝗶𝗴𝗵𝘁 📅 𝗢𝗰𝘁𝗼𝗯𝗲𝗿 𝟭𝟰–𝟭𝟳 Stop by to try the S5 Pro and Blackmirror Dot in person, and check out our collaborations Crystal Eye VECTOR and Daruma Latte Art Pitcher, alongside a few other Timemore favorites. And of course, we’re looking forward to having these familiar faces back behind our bar. We’re glad to share the space with such talented brewers and coffee professionals: matt_winton \| elysiaholmes \| shinsaku_samurai busybeekwong \| barista_hany \| hiroki_ito_ Swipe to see the full bar takeover schedule and find out when your favorite brewer will be joining us. See you in Tokyo! #timemoreproducts #scaj	2026-10-09	2.3 万	856	5
4	Shanghai coffee lovers, assemble! ☕️ We‘ll be at 𝗟𝘂𝗷𝗶𝗮𝘇𝘂𝗶 𝗖𝗼𝗳𝗳𝗲𝗲 𝗙𝗲𝘀𝘁 all week long, with an unreal lineup of guests and a first look at some of our latest gears. 📌 𝗕𝗼𝗼𝘁𝗵 𝗔𝟭-𝟳𝟬, 𝟳𝟭, 𝟳𝟮, 𝟳𝟯 📅 𝗢𝗰𝘁𝗼𝗯𝗲𝗿 𝟭𝟵–𝟮𝟱 \| 𝟭𝟬:𝟬𝟬–𝟮𝟮:𝟬𝟬 📍 𝗟𝘂𝗷𝗶𝗮𝘇𝘂𝗶 𝗖𝗲𝗻𝘁𝗿𝗮𝗹 𝗚𝗿𝗲𝗲𝗻𝗹𝗮𝗻𝗱, 𝗦𝗵𝗮𝗻𝗴𝗵𝗮𝗶 From World Champions to respected names in China’s specialty coffee scene, we‘re bringing together talented baristas, brewers, and roasters from China and around the world. Come meet the people behind the craft, exchange ideas, and experience coffee from different perspectives. You’ll also get hands-on with the Blackmirror DOT and S5 Pro, explore the Sculptor 064S Gen 2, and get a first look at what‘s next: our unreleased Finca espresso machine, C6 hand grinder, Delta Flow Control Base, and more. See you in Shanghai! #timemoreproducts #lujiazuicoffeefestival	2026-10-17	1.7 万	628	10
5	𝗧𝗶𝗺𝗲𝗺𝗼𝗿𝗲 𝗗𝗶𝘀𝗰𝗼𝘃𝗲𝗿𝘆 - 𝗜𝗻𝘀𝗶𝗱𝗲 𝘁𝗵𝗲 𝗥𝗼𝗮𝘀𝘁 𝗩𝗼𝗹. 𝟱𝟭 𝗖𝗶𝗺𝗲 Based in France, cime.cafe is a specialty coffee roaster focused on carefully selected coffees and thoughtful roasting. Their approach is guided by a simple idea: bringing out the character of each coffee through clarity, balance, and intensity, without losing what makes it distinctive. From expressive, exceptional lots to coffees made for everyday enjoyment, Cime seeks to create cups that are clean, balanced, and full of character. For this volume, we brewed their Colombian Finca Las Margaritas Sudan Rume from Café Granja La Esperanza, a distinctive variety known for its aromatic complexity and expressive profile. 𝗕𝗿𝗲𝘄 𝗗𝗲𝘁𝗮𝗶𝗹𝘀: Dose: 16g Grinder: M01 at 8.0 Dripper: Vector Water Temp: 93°C Ratio: 1:16 Total Brew Time: 01:50 𝗛𝗼𝘄 𝗪𝗲 𝗕𝗿𝗲𝘄𝗲𝗱: 00:00 - 00:20 \| Pour 50g, bloom for 20s 00:20 - 00:50 \| Circular pour up to 150g 00:50 - 01:20 \| Circular pour up to 230g 01:20 - 01:50 \| Center pour up to 260g 𝗧𝗮𝘀𝘁𝗶𝗻𝗴 𝗡𝗼𝘁𝗲𝘀: Aromas open with champagne and a clear spice note, then shift toward red apple and grape when wet. In the cup: blueberry and red grape lead, supported by a gentle spice character. Acidity is grape-like and medium-high, the body is medium-high, rounded and full. The finish carries fine cocoa with medium-high red-sugar sweetness. A distinctive and aromatic Sudan Rume with good structure, complexity, and a clean, lingering finish.	2026-10-15	1.6 万	590	5
6	From the circle we call our own to the circles we create together. In the shapes we make, in the spaces we share, the story goes on, round and round. Origin in Circle. Lujiazui Coffee Fest 2026.	2026-10-28	1.4 万	489	29
7	𝗧𝗶𝗺𝗲𝗺𝗼𝗿𝗲 𝗗𝗶𝘀𝗰𝗼𝘃𝗲𝗿𝘆 - 𝗜𝗻𝘀𝗶𝗱𝗲 𝘁𝗵𝗲 𝗥𝗼𝗮𝘀𝘁 𝗩𝗼𝗹. 𝟱𝟬 𝗢𝘂𝘁𝗹𝗶𝗻𝗲 𝗦𝘁𝘂𝗱𝗶𝗼 Curated for those who are intentional about what they consume, UK based Outline Studio (outlinestudiocoffee) roasts with a singular focus on clarity, provenance, and structure over chasing fleeting trends. Built on a decade of experience in sourcing, high-level competition, and coaching through to the World Brewers Cup, Outline Studio provides the frame, taking their craft seriously so you can enjoy coffee entirely your own way. For this volume, we dialed in their Panama Kotowa Las Brujas (Lot #3569), produced by Ricardo and Victoria Koyner. Grown at 1,900 masl on the slopes of Volcán Barú, this rare Ethiopian landrace Wush Wush variety undergoes a controlled, staged drying process, combining greenhouse beds, sack resting, and static drying to build intense fruit complexity while preserving absolute cup clarity. 𝗕𝗿𝗲𝘄 𝗗𝗲𝘁𝗮𝗶𝗹𝘀: Dose: 16g Grinder: M01 at 8.5 clicks Dripper: Crystal Eye VECTOR Water temperature: 93°C Ratio: 1:15 Total brew time: 2:10 𝗛𝗼𝘄 𝗪𝗲 𝗕𝗿𝗲𝘄𝗲𝗱: 00:00 - 00:20 \| Pour 40g, bloom for 20s 00:20 - 00:50 \| Pour up to 125g, circular motion 00:50 - 01:20 \| Pour up to 170g, circular motion 01:20 - 02:10 \| Pour up to 240g, circular into center pour 𝗧𝗮𝘀𝘁𝗶𝗻𝗴 𝗡𝗼𝘁𝗲𝘀: Aroma: Soft lilac, guava, and subtle purple florals dry, opening into red stone fruit, brown sugar, and black tea notes when wet. Flavor Profile: Red apple, lychee, and guava upfront with a strawberries and cream sweetness when warm, developing into bright kiwi, raspberry, and juicy pineapple as it cools. Mouthfeel & Finish: Medium, creamy body with gentle berry-like acidity and a long, tropical finish reminiscent of mango and ripe guava. An incredible exhibition of Panamanian terroir and intentional craft from outlinestudiocoffee!	2026-10-02	1.4 万	501	7
8	𝗧𝗶𝗺𝗲𝗺𝗼𝗿𝗲 𝗗𝗶𝘀𝗰𝗼𝘃𝗲𝗿𝘆 - 𝗜𝗻𝘀𝗶𝗱𝗲 𝘁𝗵𝗲 𝗥𝗼𝗮𝘀𝘁 𝗩𝗼𝗹. 𝟱𝟯 𝗘 𝗡 𝗖𝗼𝗳𝗳𝗲𝗲 Based in Hong Kong, E N (en_coffeehk) approaches specialty coffee with an uncompromising eye for quality, precision, and world-class microlots. Known for a minimalist, calm aesthetic and a clear focus on high-quality beans, they bring a careful selection of seasonal and competition-level lots to the bar. For this volume, we dialed in their Guatemala El Injerto Geisha Washed. Grown by the legendary Aguirre Family at Finca El Injerto, one of the most celebrated and awarded coffee estates in the world, this washed Geisha represents the pinnacle of Guatemalan terroir, combining crystalline floral aromatics with a rich, structured body. Brew Details: Dose: 12g Grinder: M01 at 8 clicks Dripper: B75 Water temperature: 95°C Ratio: 1:15 Total brew time: 2:00 How we Brewed: 00:00 - 00:15 \| Pour 60g, bloom (circular) 00:30 - 00:45 \| Pour up to 120g, circular motion 01:00 - 01:15 \| Pour up to 180g, center pour Tasting Notes: Dry aroma: white florals, lemon, and citrus. Wet aroma: white florals and sweet orange. In the cup: jasmine, lemon, and plum. High sweetness, full and solid texture, with a long black-tea finish. A clean, floral, and well-structured Geisha with bright citrus character and a persistent, tea-like aftertaste.	2026-10-29	1.2 万	435	3
9	𝗧𝗶𝗺𝗲𝗺𝗼𝗿𝗲 𝗗𝗶𝘀𝗰𝗼𝘃𝗲𝗿𝘆 - 𝗜𝗻𝘀𝗶𝗱𝗲 𝘁𝗵𝗲 𝗥𝗼𝗮𝘀𝘁 𝗩𝗼𝗹. 𝟱𝟮 𝗔𝗺𝗮𝗻𝗱𝗼 𝗖𝗼𝗳𝗳𝗲𝗲 Founded in Barcelona by 2025 Spain Brewers Cup Champion Laura Coe lauracoecoe, Amando Coffee Roasters amandocoffeeroasters approaches specialty coffee with an uncompromising eye for quality, precision, and world-class microlots. Guided by a champion’s dedication to extraction and clarity, Amando partners with legendary estates pushing the boundaries of processing and varietal expression to curate coffees that shine brilliantly in the cup. For this volume, we dialed in the Mikava Gesha Washed Hybrid COMPETITION lot. Grown at Mikava Estates in Marsella, Colombia, by Paul and Kevin Doyle, this competition-grade lot undergoes an innovative hybrid washed process that combines controlled carbonic maceration with depulped fermentation, unlocking incredible aromatic complexity while retaining pristine structural elegance. 𝗕𝗿𝗲𝘄 𝗗𝗲𝘁𝗮𝗶𝗹𝘀: Dose: 16g Grinder: S5 Pro at 8.0 Dripper: Vector Water temperature: 93°C Ratio: 1:15 Total brew time: 2:00 𝗛𝗼𝘄 𝗪𝗲 𝗕𝗿𝗲𝘄𝗲𝗱: 00:00 - 00:20 \| Pour 45g, bloom for 20s 00:20 - 00:50 \| Pour up to 130g, circular motion 00:50 - 01:20 \| Pour up to 200g, circular motion 01:20 - 02:00 \| Pour up to 245g, center pour 𝗧𝗮𝘀𝘁𝗶𝗻𝗴 𝗡𝗼𝘁𝗲𝘀: Dry aroma: red florals, tomato, and green spice. Wet aroma: medium eucalyptus leaf and honey. In the cup: citrus, florals, tomato, and eucalyptus leaf. The finish carries citrus and yellow florals. Medium acidity (citrus-type), medium-high honey sweetness, medium-high body, and a smooth texture. An extraordinary competition-level Gesha that beautifully showcases innovation and elegance!	2026-10-22	9501	341	9
10	SCAJ 2026 was one for the books! 🎬☕ Non-stop pours, endless chats about gear, and the best crew behind the bar at Booth 1602. Huge love to everyone who stopped by to test out our latest gear and hang out with us, and special thanks to all our guest baristas matt_winton elysiaholmes shinsaku_samurai 83boooo busybeekwong barista_hany hiroki_ito_ for bringing the magic all week long. 🧡 🎊 A extra huge shoutout to our dear friend hiroki_ito_ for winning the 2026 Japan Barista Championship! 🏆From sharing his craft with us at SCAJ to taking home the national title, it’s been incredible to see his dedication and talent shine. Watching his relentless passion, precision, and humility behind the counter inspires us every single year. Congratulations and best of luck at the World Barista Championship in 2027! Until next TIME, Tokyo! #timemoreproducts #scaj2026	2026-10-20	8147	299	4

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