Conical cup brewing comparison: Hario V60 cup, kono cup MD-21, hazel cup

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Hand coffee filter cup is very knowledgeable! Flow rate data of several common coffee filter cups

The previous one took a hazel filter cup to open the box, so this hazel filter cup has become the main force for me to make coffee every morning, replacing the KONO door (the oldest version with long ribs) that must be used every morning. After accumulating experience for a period of time, I feel that it is almost time to organize it into a record, so I have this article. Like other equipment articles in the past, this article is only a summary of the experience before the post, and other different articles may be published with the accumulation of cooking experience.

This article takes advantage of the cup sharing activity of budding coffee to find all kinds of conical filter cups commonly seen in the city, such as KONO door and Hario v60 to compete with hazel filter cup. I also take advantage of this activity to prove it with my own brewing experience.

Let's first take a look at the fit of these three filter cups to the filter paper.

The filter paper found this time is cola filter paper, which can basically correspond to the use of tapered filter cups. We fold the filter paper and put it into the filter cup and pour in the right amount of water with the weight of the water itself so that the filter paper and the filter cup can fit in the most natural way.

First of all, let's take a look at the filter paper fit of Hario V60.

The bone aid design of Hario V60 itself will raise the filter paper, you can see from the photo how close the filter paper is to the filter cup, and it is very difficult for the user to control the position and area of the fit during each cooking process.

The 90th anniversary of the KONO family, you can clearly see from the photo where there are no ribs on the upper edge of the filter cup, the filter paper and the filter cup are completely attached, but the filter paper with ribs on the lower edge of the filter cup will be pushed up by the ribs, almost completely suspended.

The last part is the fitting of hazel filter cup.

Instead of the raised rib design, the hazel filter cup uses a narrow upper and lower wide groove design, where there are no grooves, the filter paper can be attached to the filter cup.

According to Alan, the designer of the hazel filter cup, the flow rate will be relatively slow in the place where the filter paper is glued, while the design like the V60, which uses ribs to frame the filter paper, can use the air flow to increase the flow rate of coffee. The design of the KONO door is that there are two kinds of flow rates to operate in a filter cup, which will also be reflected in the taste of cooking.

But both Hario V60 and KONO Mingmen will encounter the same problem, that is, you can't control the position and area of each filter paper, which leads to a slight difference in the flow rate of each cup of coffee during brewing. In order to avoid such slight differences to affect the taste of coffee, the hazel filter cup uses a groove design to accurately grasp the fitting area between the filter paper and the filter cup, so as to stabilize the flow rate of each cup of coffee.

This argument is also mentioned in some hand-made books, but frankly speaking, my own physics is not good, and now the equipment on hand is not very able to do more accurate experiments, so I will have a more reserved attitude towards this statement. But Alan put forward this argument based on his own use of 3D printing to create a variety of filter models, repeated tests after the conclusion, not made up.

The demonstration of hand flushing on the day of the event was hosted by Alan, basically using the same cooking method, using two scales to record the total water and the amount of water in the filter cup. Because the flow rate of each filter cup is different, the cooking time can not be exactly the same, and the brewers can only try to use the same water supply method to carry out this variable operation.

The hand flushing method of Alan adopts the water supply mode of low water level injection after steaming, which is very similar to my own hand flushing method, which uses a flexible water column to feed water and let the hot water steadily pass through the powder wall for extraction. The water level will not be too high, which is roughly the peak of the expansion of the coffee powder, so that the speed of water injection is close to the speed of the coffee.

The main purpose of this activity is to find out the influence of the difference in filter cup structure on the taste of coffee.

The first is Hario V60.

Then there is KONO and hazelwood filter cup.

The powder wall of V60 is relatively thin and is almost composed of fine powder, while the powder wall of KONO door and hazel filter cup is maintained in a relatively normal state.

Then I asked everyone at the meeting to taste the taste differences made by the three filter cups. I simply arranged them.

Hario V60: the aroma is more obvious, is the most unrestrained of the three filter cups, but the end rhyme is the thinnest of the three filter cups, there is a very obvious gap in the taste.

KONO: the trend of the aroma is relatively heavy, or it is more like the feeling of dissolving all the aromas into the water, the aroma smelled by the nose is less obvious, but the tail rhyme is the fullest of the three filter cups.

Hazel filter cup: the aroma is a little higher than KONO, and the tail is a little fuller than Hario v60. It feels a bit like a mixture of coffee brewed from two kinds of filter cups.

The conclusion drawn by everyone is also consistent with my own experience in using it.

This activity uses only one kind of cooking method to highlight the difference in the structure of the filter cup, of course, you can also adjust your hand flushing method according to the characteristics of various filter cups. Because all the brewers have to do is to find out the characteristics of an equipment and then use it to get the taste they want.

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