How to cook the kono filter cup? KONO filter cup hand brewing coffee using teaching demonstration to share brewing skills

In the front street, our medium and deep roasted coffee is brewed with kono filter cup. The deep-roasted coffee in the front street has a variety of medium-and deep-baked boutique coffee, such as the Blue Mountains of Jamaica, Kona of Hawaii, Indonesia Gold Mantning and so on. And why do medium and deep-roasted coffee use kono filter cups? Listen to the front street to tell you.

KONO is a famous Japanese company that makes coffee utensils. Since the invention of the siphon pot in 1925, KONO has been focusing on the roasting of coffee beans and the research and production of coffee utensils. The maker is a Japanese named Toshio Kono, and the filter cup is named after him.

Observe carefully that the ribs of the KONO do not extend from the bottom to the top, but stop at less than half the height of the filter cup.

This height is designed to ensure that during the dripping process, the filter paper can be attached to the wall of the filter cup after absorbing water, and once the exhaust space is limited, the air flow will be limited, which will increase the water absorption time of coffee powder particles. 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 to the rich direction, the overall extraction is more uniform, and the aroma is introverted, which is more suitable for deep-roasted coffee beans.

The convex groove frame at the bottom of the KONO filter cup is designed to produce a siphon effect in subsequent cooking. It is said that it took Kono more than 10 years to determine the depth and length of the ribs.

In the brewing process, when the water level drowns the ribs, the filter paper is closely attached to the cup wall because there is no diversion groove above, so that the air can only flow downwards after being blocked, so that a relatively vacuum space is formed between the water and the coffee granules, and the coffee powder is soaked, and the bottom of the filter cup extends to the outlet with a section of ribs. Such a design creates a downward gravitational action that flows out when the air flow above has been blocked, creating an airtight space below, creating a more powerful downward pulling force.

The flavor extracted from the taste will be more concentrated, and the opening at the bottom of the filter cup will be relatively small, so that the extraction force will be more concentrated, and the water flow can give the coffee powder more soaking time, making the coffee alcohol thicker and the flavor very full. it has a typical Japanese hand flavor. Here is a demonstration of how to use KONO filter cups to highlight the round taste and mellow flavor of coffee with the example of "Front Street Coffee: Jamaica Blue Mountain No.1".

Recommended cooking parameters

Powder quantity: 15g powder

Powder to water ratio at 1:15

Grinding degree: EK43s scale 10.5 (China 20 standard sieve screening rate 75%)

Water temperature: 87: 88 ℃

Cooking technique: stage-by-stage extraction

The front street will first wet the KONO filter cup to make the filter paper fit better with the KONO filter cup. Remember to pour the water out of the sharing pot before you start cooking and turn on the clock.

Pour 15g ground coffee powder into the filter cup, return the weight to zero and start the clock. The first stage is steamed with 30g water for 30s. Need to wet all the coffee powder to help the coffee exhaust, in order to better extract flavor substances. 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 medium-deep roasted Lanshan No. 1 coffee is too long, it is easy to release that woody flavor and miscellaneous flavor. Therefore, Qianjie will choose steaming for 30 seconds.

The second section begins to slowly inject hot water in a circle from the center to the outside, keeping the flow steady until the timing scale shows 125g. Qianjie will try to wash all the coffee powder in the cup and raise the powder wall at the same time to make the coffee flavor show a richer sense of hierarchy.

When the coffee powder layer falls to half the position of the filter cup, the exposed powder bed begins to be injected into the third section in the same way until 225g. When all the coffee drops are filtered, the filter cup can be removed. The extraction time is two minutes, and the error is 10 seconds. Finally, shake the next pot of coffee liquid and start tasting.

Lanshan No. 1 coffee extracted by KONO filter cup shows full dark chocolate and nutty aromas, which is very mellow and the return of almonds is obvious. As the temperature drops, baked hazelnuts, creamy and smooth, with a hint of soft acidity and caramel sweetness, the aroma lingers in the mouth.

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