Difference of coffee flavor in different coffee filter cups

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● these are personal subjective awareness of coffee, affected by brewing methods, water temperature, powder thickness, personal provide conceptual feelings, I am not a professional cup tester, just coffee lovers, please do not take me seriously, thank you--

There are several filter cups on hand, namely, kono purple sand, kono plastic filter cup, ceramic version imitation kono (passenger), Taguchi protection Sanyo filter cup, Hario v60, diamond filter cup, blue bottle filter cup (second generation), kalita cake filter cup, bonmac ship filter cup, zero japan

They usually drink deep-baked synthetic beans (the store imitates Major Dikason's recipe), and occasionally drink shallow baked geisha and Yegashev for a change. The boat cup filter paper is made of melitta bamboo filter paper.

The comparison standard is the coffee liquid extracted with metal filter as the comparison standard, because it has no grooves and can better show the original tonality of beans.

Kono feels more suitable for deep baked beans, shallow roasting will be blocked, and the aroma will not be obvious, brewing often drank mixed beans will feel body thick, the entrance bitter flavor is very strong, almost no sour taste, but will return sweet, very similar to the Japanese favorite coffee taste. I drink a lot of coffee like this when I go to Kyoto Cafe. After cooking with special cotton filter paper, the aroma is more obvious than ordinary filter paper, the taste is slightly more refreshing, and it is not so thick. (deliberately catching gouache to test the difference of filter paper at 1:10), all in all, using this filter cup to boil deep-baked beans tastes like pure cocoa powder, no acid, full of cocoa or chocolate taste. (imitating the extraction method of ugly duckling concentrate cup)

The coffee liquid brewed from the Taguchi filter cup obviously feels sour and the bitterness is slightly suppressed. To put it simply, the extraction of this filter cup focuses on the word "balance". The coffee extracted with a metal filter cup originally has a slight acid in bitterness, but when extracted with a kono filter cup, the sour taste disappears and the cocoa aroma becomes stronger, while the Taguchi filter cup can achieve a high balance of bitter aroma. This made me stunned and couldn't figure out how it works. But... As long as it tastes good, I don't bother to think too much.

Hario V60 and diamond filter cup are the kind with a big hole in the bottom and the flow rate is very fast. The aroma of the coffee liquid is strong, but I always feel that the body is shallow, and the fast flow rate may lead to insufficient extraction. It is too late to release the substance on the cell wall of coffee beans. Personally, I think this kind of filter cup needs good technology to control well, otherwise it is easy to flush out the thin coffee liquid. I use these two filter cups to serve shallow baked beans. If you like refreshing and good taste of coffee this filter cup is a good choice.

With the above three classic filter cups as the description spindle, the left side is kono (0 points), the middle is Taguchi guard (50 points), and the right side is Hario v60 (100 points). Describe the taste of the following filter cups.

The Bonmac filter cup is also a short-ribbed filter cup with a flow rate between kono and the general long-ribbed ship filter cup. With the aroma of both kono concentrated alcohol and boat-shaped filter cup, the extracted coffee has obvious aroma compared with kono, and the bitter taste can be more obvious after the entrance, with both aroma and rich feeling in the entrance. And the price is affordable, about five hundred each. Personally, I think the taste of this filter cup should be between kono and Taguchi. (30 / 35 / 50 / 30 / 35)

Both the blue bottle and the kalita filter cup are made of cake filter paper. As far as I am concerned, the mixed beans are sweetened, the caramel aroma of coffee beans is enhanced, slightly sour and slightly bitter. As for the description of the taste, I think it should be between Taguchi and Hario, preferring Taguchi. (70 points for 60 murals)

The coffee brewed is slightly sour and slightly bitter, but it is not as heavy as kono, and it is also a filter cup for partial equilibrium extraction. For the taste impression, more like between kono and Taguchi, more partial to Taguchi! (40 / 50 / 50 / 40 / 50 / 50)

It is hoped that these can give friends a basis for buying, and have a little idea about the flavor performance of coffee filter cups. Different filter cup structures will have different extraction focuses, resulting in different flavor performance of coffee extracted from the same beans with different filter cups. In addition, this is my personal experimental notes. I just share it with my friends, hoping to join the ranks of the losers. Buy hard. Buy it.

I expect to buy hazel wood filter cup and petal filter cup next time. If you have ever used it, I hope you can share your feelings about it and let me use it as a reference for purchase.