Kono filter cup characteristics explain kono filter cup extraction cooking is different? Model recommendation of kono filter cup

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Kempno (coffee coffee shops), a coffee utensils brand known to everyone in the Japanese coffee circle.

KONO (Coffee Syphon Company), founded in 1925, developed the world's first siphon coffee pot and designed Japan's first tapered filter cup in 1973, realizing the flavor of flannel filter cloth made of paper.

After that, filter cups suitable for coffee professionals and novices are designed, which are deeply pushed by coffee professionals in Japan and the world. Next, follow the front street coffee to learn about the charm of the KONO filter cup.

What is the Kono filter cup?

Kono is a famous Japanese company that makes coffee utensils. The maker is a Japanese named Toshio Kono. The filter cup is named after him.

Kono coffee filter cups and original wooden handle coffee pots have always enjoyed a high reputation among drip filter coffee fans. Mr. Kono, the president of coffee filter cups and coffee pots, has studied delicious coffee for many years, and has designed a series of coffee pots full of pastoral Kono coffee filter cups and log handles.

Kono is not only the favorite professional coffee utensils used by coffee stores and coffee professionals in Japan, but also the product pursued by many lovers who like drip coffee.

Characteristics of Kono filter cup

What is special about the Kono filter cup is that the guide groove of its "ribs" extends to the bottom of the hole where the coffee liquid flows out, because the ribs are very short at the bottom and have a high fit with the filter paper, so the flow rate is slower than the V60, and the ribs will prop up a small gap between the conical wall and the filter paper, so that the coffee liquid can ooze out of the filter paper, while the part of the service wall will not ooze.

A closer look at the ribs of the KONO filter cup shows that the Kono has 12 ribs, which are much lower than the Hario V60 and stop when it is less than half the height of the filter cup.

If the ribs are too short or too shallow, the range in which the coffee can ooze becomes too small, and the extraction time will be lengthened. On the contrary, when the ribs are too long, the hot water will come into contact with the coffee powder for too short a time, and it will ooze out at once, and the impurities that float out of the liquid surface will easily mix into the coffee.

Due to the design of the ribs, the fit between the filter cup and the filter paper is high, which ensures that in the process of dripping, the exhaust space of the filter cup is limited, the air flow is naturally limited, and the flow rate slows down.

This also makes the coffee powder soak for a large part of the time, which increases the water absorption time of the coffee powder particles, thus making the extracted coffee more balanced as a whole and less prone to insufficient extraction.

What kind of coffee is suitable for brewing with KONO filter cup?

The design of short ribs prolongs the time of coffee extraction, thus improving the coffee extraction rate and the thickness of caffeine, so it is suitable for coffee beans that need to show the thickness of alcohol. Qianjie coffee stores will use Kono filter cup to brew coffee beans when they brew medium and deep roasted beans.

For example, "Qianjie Coffee-Jamaica Blue Mountain No. 1 Coffee beans", "Qianjie Coffee-Papua New Guinea Paradise Bird Coffee beans", "Qianjie Coffee-Brazilian Queen Manor Coffee beans", "Qianjie Coffee-Indonesia PWN Gold Manning Coffee beans" all use KONO filter cups to brew the products.

How to use KONO filter cup to make coffee?

The longer the roasting time of the coffee bean, the greater the change in its structure, and the looser the structure of the coffee bean will be. It also means that coffee substances release flavor substances more easily in hot water. In addition, the KONO filter cup has the effect of improving the extraction rate, so when using the KONO filter cup to brew medium and deep roasted coffee beans, it is recommended to use coffee particles with medium coarse grinding (the screening rate of China No. 20 standard sieve is 65-70%).

When cooking, it is not recommended to use water with too high temperature. Medium-and deep-roasted coffee produced by Qianjie Coffee shops will use water of 88-89 degrees Celsius, brew with powdered water at 1:15 and three-stage water injection.

The cooking process is divided into three stages of water injection, the first stage is injected with 30 grams for steaming, the steaming time is 30 seconds, and the second stage is injected into 125 grams with an interval of 10 seconds, then the remaining water is injected, that is, to 225 grams, and the overall extraction time is about 2 minutes.