KONO filter cup suitable for coffee bean type recommended kono filter cup brewing extraction flavor characteristics

KONO filter cup is conical like Hario V60. The biggest difference lies in the height of ribs. KONO has 12 ribs, which are lower than Hario V60. It can help air circulation and increase the efficiency of stewing. When the KONO filter cup is used in conjunction with the next pot, it is like the pressure produced by the siphon effect for extraction, therefore, the water saturation of coffee powder at the beginning will be higher than that of Hario V60, and the concentration will be much higher, because KONO in the extraction of soluble matter and water for a long time, coupled with the promotion of drip cooking method, generally more suitable for medium-and deep-roasted or heavy-tasting coffee beans.

The original intention of KONO door filter cup is to solve the problem of inconvenient cleaning of flannel filter cloth and to restore the flavor of flannel trickling to the maximum. To this end, Mr. Kono designed the angle of the filter cup to be similar to the cone shape of flannel filter cloth, which on the one hand makes the coffee powder more concentrated and forms a powder layer with sufficient thickness, on the other hand, it also increases the concentration of water flow. In order to keep the hot water from staying at the bottom of the filter cup for too long, a more spacious opening design is adopted to achieve the dripping speed of almost flannel filter cloth. However, the drawback of the rapid decline of the water level is that the coffee powder is not draught enough to be fully extracted. in order to solve this problem, 12 radial ribs are set up inside the filter cup.

The smooth curved surface makes the filter paper closely fit with the upper wall of the cup after absorbing water, and the only exhaust direction is the outlet at the bottom of the filter cup. Under the action of gravity, coffee liquid can only be concentrated into the lower pot. The exhaust space is limited, and the air flow is also limited, which ensures that each coffee powder can be fully drained after water injection, and the flavor substances can be extracted evenly and effectively. It is precisely because the flow rate of the KONO filter cup is slow, the sweetness of the coffee will be more obvious, the taste is easy to go in a rich direction, the overall extraction is more uniform, and the aroma is introverted, which is more suitable for deep-roasted coffee beans, such as Indonesia's golden Mantenin coffee beans.

The gold Mantenin coffee in Qianjie is produced by Indonesia's famous PWN company and is treated by wet planing. Although the wet planing method has improved the defect rate of coffee beans, the taste of coffee is not particularly negative, but brings the stuffy aroma of herbs. The final drying process of the wet planing method does not have the protection of parchment, and the raw beans are directly exposed to the environment and are bred by various strains. Let the Indonesian coffee with a unique flavor of wood, spices and herbs. That is what we call "the flavor of the region".

A cup of coffee produced in Qianjie will use 15g coffee powder, the selection of powder usually takes the size of the filter cup design as a reference, while the filter cup in Qianjie is suitable for 1-2 people to drink, it can be between 15-20g powder, too much powder is difficult to control, and the extracted coffee flavor is easy to be mixed. With regard to the powder-to-water ratio, 1:15 is the most commonly used.

Deep roasting loosens the inner texture of coffee beans, which can be crushed with a gentle pinch of the hand, indicating that the structure of coffee beans has been changed a lot and is highly absorbent after grinding into powder. In order to avoid excessive extraction of coffee powder after water absorption, releasing a large amount of bitter substances, Qianjie will be used to grind coffee beans with a thicker degree of grinding than shallow roasted coffee beans. Coarse grinding is used here (the pass rate of Chinese standard No. 20 screen is 70%) and the store EK43s- scale is 11.

Roasting promotes the caramelization reaction and Maillard reaction of coffee beans. with the deepening of baking degree, the interaction and decomposition of monosaccharides and amino acids cause more non-enzymatic browning, so it is easier to release bitter macromolecules. In order to avoid excessive extraction of miscellaneous flavor, Qianjie will lower the water temperature a little bit. The brewing temperature of light roasted coffee is 91-93 ℃, and 87-88 ℃ is recommended for deep-roasted coffee beans.

The brewing method uses three-stage water injection, which is divided into three stages to better show the mellow taste of golden Manning coffee and the sweetness of caramel.

Wetting the KONO filter cup can make the filter paper fit better with the coffee filter cup. After getting out of the water in the sharing pot, put in 15g ground coffee powder and steam with 30g water for 30s. In this section, the coffee powder is completely wet and exhaust, in order to better extract the flavor substances of coffee. When extracting shallow roasted coffee beans, some friends use to extend the steaming time to 45 or 50 seconds to improve the aroma of the front part of the coffee. However, if the steaming time of the deep-roasted Mantenin coffee is too long, it is easy to release the woody flavor and miscellaneous flavor. Therefore, Qianjie will choose steaming for 30 seconds.

In the second section, a small flow of water is slowly injected into the hot water from the center, keeping the flow steady until the segment begins at 125g.

When the coffee powder layer drops to half the position of the filter cup, the exposed powder bed begins to inject the second section in the same way until 225g, and the filter cup can be removed after all the dripping is completed. The extraction time is two minutes and the error is 10 seconds. Finally, shake the next pot of coffee and begin to taste the hand-brewed gold Manning black coffee.

The ground gold mantenin coffee powder has the aroma of nuts and baked bread, and the sweetness of caramel can be smelled in the brewing. The entrance of the brewed Mantenin coffee is spice and dark chocolate, with a mellow and clean taste, obvious taste and a long finish.

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