What's the difference between a three-hole filter cup and a single-hole filter cup? how to brew coffee?

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Hand flushing is a coffee extraction method often used in coffee shops and so on.

The filter paper is used only through coffee liquid, an Anashiki hole with only one bottom is open, a plurality of holes, wherein two triplets and the plurality of holes are opened, the filter paper with a tapered opening from the bottom has a conical shape and has been used before, each brewed coffee has also changed its flavor type.

This time focus on the multiple holes among them, below we will introduce the features and grinding coffee beans are suitable for multi-porous filter cups.

Characteristics of porous filter cup

The multiple holes of the filter cup include two holes and three holes, but the famous fan-shaped (trapezoidal) three Anashiki between them is "Kaidi". Carita is a Japanese manufacturer of coffee equipment.

From the bottom of the fact that there are three holes in the coffee than the Merita of an Anashiki faster filtration rate drop, will be refreshing taste light. Because hot water is poured many times, while looking for coffee powder, the state of hot water, and the way it is dumped, it must be considered, such as regular pouring, which will be slightly more difficult than a hole emitter.

On the other hand, the freedom to control flavor by injecting hot water is also attractive.

How to grind coffee beans suitable for porous type

It is said that the porous type has good compatibility with medium mill. When how to grind too fine paper filter elements takes time for the extract to clog, you come out with extra bitterness and astringency.

On the contrary, how to grind rough and even overlap faster holes to transfer hot water, rather than enough to pull out the richness and flavor, is that further hot water will be added to a fear that slimming coffee has.

However, it is basically an emitter that matches any grinding method, so it is not necessarily porous.

Multi-bean emitter compatible with medium grinding

Coffee becomes too rough and tastes less likely to be extracted and ground until it is bitter and astringent. Therefore, although it is suitable for any grinding method, "medium grinding" is recommended.

To learn more about Anashiki there are many small holes, but the hot water has time to drop to the server that passes through the coffee powder will be shorter, slowly pour hot water several times a minute to go, so the coffee liquid is not too dark to extract us to focus on grinding.

In addition, because it changes the extraction speed of holes in two or three or, and fine-tuning ground conditions match, I think more delicious coffee can be enjoyed.