Analysis of the advantages and disadvantages of kalita three-hole filter cup what is the difference between three-hole filter cup and single-hole filter cup?

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There are many kinds of filter cups for making coffee on the market, including cones, fans, roses, diamonds and so on. The characteristic beans of each filter cup are very distinct, and the flavor and taste of the coffee brewed naturally are also different. Qianjie today uses a world-famous kalita fan-shaped three-hole filter cup to make a brew! Learn about the next Kalita filter cup with Qianjie before cooking!

The Origin of Kalita filter Cup

Kalita has been making coffee utensils in one of its Japanese companies since 1950. The inventor of the fan-shaped filter cup is not kalita, but Mrs. Merita. The invention of the filter cup is to dig a hole under the copper cup, and then the filter cup introduced by Melitta is the common single-hole fan-shaped filter cup. Because of its smaller caliber and slower flow rate, it is more suitable for deep-roasted coffee in German style, and it was not until the third wave of coffee that it revived in Japan. In 1959, Kalita modified the fan-shaped filter cup, changing the single hole into three holes to reduce clogging, and brewers can adjust the concentration of coffee by controlling the speed of water flow. Kalita fan-shaped filter cup, also known as "trapezoidal filter cup" or "platform-shaped filter cup", the hole at the bottom is smaller. From single hole to multi-hole (six-hole or eight-hole), the most common are single-hole and three-hole fan-shaped filter cups.

Viewed from the side, the shape is wide at the top and narrow at the bottom, which is conducive to the concentration of water, while the top is round. The purpose of making a wider area is to make the coffee particles evenly distributed and reduce the stacking condition. The grooves on the wall of the kalita cup are evenly distributed in a straight line, and the distance of the grooves is the same, in order to increase the speed of exhaust and water flow. At the same time, its flow rate is relatively slow, and it is mainly extracted by soaking.

Why is kalita three-hole filter cup in the shape of a funnel?

The coffee extraction area of the traditional can-shaped filter cup is the same as that of the bottom of the apparatus. The biggest disadvantage of barrel utensils is that the extractable area is very narrow, the extraction time of coffee will be very long, followed by a lot of offensive miscellaneous flavor and bitter taste. To solve this problem, we need to expand the extraction area and shorten the extraction time of coffee.

We pour water on the plane, and the water tends to spread around. Make use of this habit of water to make a funnel-shaped filter cup so that coffee can be extracted from the side. Compared with the extraction at the bottom of the tank, the funnel-shaped extraction area is greatly increased, thus speeding up the extraction speed. After this improvement, the extraction time is shortened, and the miscellaneous taste and bitter taste of a lot of coffee are reduced.

What is the function of the exhaust slot of the Kalita filter cup?

From the inside side of the filter cup, there are evenly spaced grooves on the tilt. these grooves are similar to ribs, so they are called ribs, and there are also exhaust grooves or threads. In order to form the extraction smoothly on the wall of the filter cup and speed up the extraction speed, it is necessary to separate the gap between the filter paper and the wall of the filter cup. For this reason, grooves are made on the wall of the filter cup. Through the smooth flow of air and water between the wall of the filter cup and the filter paper through the groove, the extraction time of coffee is shortened.

Are there any differences in taste of kalita three-hole filter cups made of different materials?

Even for Kalita made by the same manufacturer, the difference in extraction speed between resin filter cup and copper filter cup is about 30%, so the taste of the extracted coffee is also different. Because according to the shape of the filter cup made by each manufacturer, the shape of the coffee powder accumulated in the filter cup is also different, and the extraction speed is also different. The shape of each filter cup is directly related to the speed of water flow. The faster the flow, the less soluble coffee ingredients; the slower the flow, the more soluble coffee ingredients. Therefore, assuming that the water injection speed is the same, the taste of the extracted coffee varies depending on the type of filter cup.

Qianjie has also simply made a ranking of coffee heat preservation and extraction performance here: resin < ceramic < copper. At present, there are more copper filter cups on the market, and the material insulation of copper is much better than that of ceramics, and it is also more stable than plastic in molding. The only disadvantage is that the price is too high, so if the budget allows, the copper filter cup will be the best choice.

Kalita filter cup is the same as other filter cups, it is necessary to pay attention to the use of the corresponding trapezoidal filter paper. Brew a front street coffee in a Kalita filter cup and recently put on the new Bolivian cocoa sun Kaddura coffee beans.

Front Street Coffee-Bolivian Alpaca Manor Cocoa Solar Java Coffee beans

Producing area: the producing area of La Paz Caravina, Bolivia

Manor: alpaca Manor

Altitude: 1600-1900m

Variety: Java

Treatment: cocoa sun treatment

Qianjie brewing parameters: 15g coffee powder; ratio of powder to water 1: 15; grindability: 0.85mm aperture sieve pass rate 75%; water temperature: 90 ℃.

Rinse the filter paper with hot water before cooking, wash off the smell of the excess paper and warm the filter cup, then put in the freshly ground coffee powder, the amount of the powder is 15 grams, gently pat and smooth, with a water temperature of 90 degrees and steaming with 30 to 35 grams of water for 30 seconds. It was mentioned earlier that the oval surface area of the kalita fan-shaped filter cup is large, so a little more water is needed for complete wetting, so that the powder layer can fully absorb water and exhaust, and prepare for the second stage of water injection. The second stage of water injection to 125g; moderate height, small flow, uniform slow circle of soft water injection, the use of soaking to let coffee powder release good substances, while paying attention to reduce the erosion of the powder layer When the liquid level drops 1 stroke 3, the third stage of water injection is carried out to 225g, at this time, the water surface drops slowly, which means that the fine powder has begun to deposit in the bottom of the filter cup, slightly increase the amount of water injection and circle speed, make the bottom powder dance, reduce excessive extraction, and appear bitter taste; finally, the injection is completed in about 1 minute 50 seconds, and the extraction ends in 2 minutes 10 seconds.

Cocoa sun Kaddura coffee beans are boiled in kalita filter cup, and the flavor is refreshing grape with obvious acidity. Coffee as a whole is more prone to grape fruit tone, after a slight drop in temperature, black cocoa and fermented flavor will gradually appear.

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