Four kinds of "Smart filter Cup" course on brewing method the difference between the use of Smart Cup and French pressure Pot

Smart cup is a kind of hand filter cup, which is widely recognized internationally, and it is also an appliance designated by many boutique coffee shops. it has a simple mode of operation and high stability, so that every beginner can easily use it and make a good cup of coffee for himself at home. after use, it is also very convenient to clean, making coffee much easier and easier, as if it is one of the necessary coffee brewing appliances at home.

In 1908, Mrs. Melita of Germany used her son's draft paper to filter coffee grounds, thus inadvertently inventing the world's first apparatus for brewing coffee with filter cup filter paper. In 1933, Karriman invented the French kettle in Italy.

With the development of the times, coffee utensils have been innovated, some for better taste, some for richer flavor levels, and some for the convenience of coffee beginners to get a good cup of coffee. A good coffee utensil can make a coffee rookie repeatedly brew coffee with the same flavor. A smart cup is such a filter cup that is very friendly to coffee rookies.

The origin of the Smart Cup is unknown, but the only information we can get is that the Smart Cup was invented in Taiwan in the early 21 century.

The key to the design of the smart filter cup lies in the piston valve at the bottom of the filter cup. After boiling water is injected into the filter cup, the water pressure will make the piston valve close and stop the water automatically, and the coffee powder can be fully soaked in it. After soaking, the filter cup is placed on the mug, the chassis is pressed to open the piston valve, and the coffee will slowly flow into the next pot, which can be said to have the advantages of both the French filter kettle and the hand filter cup at the same time, which can provide a completely soaked environment for the French filter kettle, retain the coffee oil to make the flavor full and round, and take into account the filtering function of the hand filter cup, the coffee powder can be completely filtered to avoid disturbing the taste.

After understanding the principle of the smart cup design, Qianjie will introduce the advantages and disadvantages of the smart cup. Because the smart cup is a soaking filter cup, the coffee brewed will be more full-bodied and smoother than the Hario V60 filter cup.

The same type of immersion filter cup as the smart cup is the French pressure pot. The use of the French kettle is very simple. The French kettle is a coffee brewing container composed of a heat-resistant glass container and a metal filter with a pressure bar. To use a pressure pot to make coffee, you only need to soak the coffee powder and hot water in the container and press it down with a metal filter with a pressure bar to separate the coffee grounds from the coffee liquid to get a relatively clean cup of coffee.

The difference between the French press and the smart cup is that because the smart cup uses filter paper, the density of the filter paper is much denser than that of the metal filter, and the coffee extracted from the smart cup is better than the kettle in cleanliness. Due to the use of filter paper, a large part of the oil in the coffee is left on the filter paper, and the alcohol thickness of the coffee liquid obtained from the smart cup is not as thick as that of the kettle.

Next, Qianjie will use Huakui 5.0 beans to give you a horizontal comparison. According to the usual practice, Qianjie needs to introduce the beans of Huakui 5.0 first.

Huakui 5.0 comes from the Humbelazi producing area under Sidamo. According to the way African beans are named, they are mostly named after producing areas or processing stations. For example, Ethel Tintin comes from the Guotingding Cooperative in Yega Sheffield, and Konga comes from Conga Co-operative in Yega Sheffield.

Sakuran is called Sakuran because in 2017, Ethiopia's Buku Abel Manor produced a batch of sun-tanned coffee beans and sent them to participate in that year's TOH competition, and finally won the suntan group champion of the 2017 TOH contest. In the same year, a raw bean trading company in Beijing introduced the same batch of coffee beans, which was named Sakuran because it won the championship of toh tanning group that year. Huakui means "the head of a hundred flowers" in Chinese, which means that the raw bean company has high hopes for this coffee bean.

Also in 2017, in the Chinese section of the World Barista Brewing Competition, most of the contestants used rose summer coffee beans at that time, only Li Jianfei used non-rose summer beans and finally won the runner-up in the cooking competition. The popularity of this bean has been continuously improved.

The following years are named in the same way as Sakuran X.0 according to the order of years. By 2021, of course, it will be Sakuran 5.0. Through the cup test in the front street, it is found that the flavor of Huakui 5.0 has active berry acid, bright citrus acid, honey sweetness and mango juice.

Next, Qianjie uses V60 filter cup, smart cup and French kettle to make a comparison. The amount of powder used is 15 grams of coffee powder, and the ratio of powder to water is 1:15.

[Hario V60 filter cup]

The name of the V60 filter cup comes from the 60-degree angle of the conical design of the filter cup, plus 12 long ribs to guide the water to the center. The large aperture design at the bottom allows baristas to control the extraction time of coffee flavor by controlling the size of the water flow.

Due to the fast flow rate of the V60 filter cup and the medium-shallow roasting of Huakui coffee beans in order to highlight the fruit aroma and acidity, Qianjie recommends a degree of medium and fine grinding (80% of the Chinese standard No. 20 sieve pass rate) and a higher water temperature (93 degrees Celsius). In terms of brewing and cooking techniques, three-stage water injection can be used for cooking.

First, 30 grams of water is injected into the steam for 30 seconds, the second stage of water is injected to 125 grams, and the third stage of water is injected to 225 grams, and the total extraction time is about 2 minutes.

Huakui 5.0 boiled with V60 has a mixed berry aroma, sweet and sour cream strawberries and passion fruits, honey sweetness and full taste.

[smart Cup]

The bottom of the smart cup is divided into two parts, one is supported by the outer layer, and the inner layer is designed with a press switch valve. When the brewing is finished, place the smart cup on the loading container to filter out the coffee juice. As it is an immersed filter cup, Qianjie recommends moderate grinding (Chinese standard No. 20 sieve pass rate 75%) and water temperature of 90 degrees Celsius.

First inject 30 grams of water for steaming for 30 seconds, then pour hot water into the stream in the center of the filter cup to 225 grams, and open the valve to filter out the coffee liquid when the time is 1 minute 50 seconds.

Huakui 5.0 boiled from the smart cup also has mixed berry aromas, full of strawberry juice, smooth as cream and a black tea finish.

[French kettle]

The coffee is extracted by soaking in the kettle, and the longer the coffee is soaked, the more substances are extracted from the coffee until it is saturated. Because the gap of the metal filter is much larger than that of the filter paper, the coffee liquid retains more oil and tastes smoother, but at the same time there will be fine powder that can not be completely filtered, affecting the taste. Qianjie is recommended to use medium and rough grinding (Chinese standard No. 20 screen pass rate 70%), water temperature of 92 degrees Celsius, soak for four minutes.

Put the ground coffee powder into the pot, then pour 225 grams of hot water, pull up the pressure bar, close the lid, wait four minutes, then slowly press down the pressure bar.

Huakui 5.0 brewed from the French press has a mixed berry aroma, full of juice, creamy and mellow as a whole.

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