Ultra-detailed Analysis of the extraction principle of KONO filter Cup on Coffee Wing's official website

Ultra-detailed Analysis of the extraction principle of KONO filter Cup on Coffee Wing's official website

It doesn't matter, our article is not to help you sort out these triangular relationships, but to describe my understanding of the KONO filter cup over the past few years. You know, KONO is not the most famous filter cup, but the siphon pot. I have collected some KONO siphon pots myself, but I seldom use them because I am too lazy to clean them.

First of all, KONO filter cup and HARIO filter cup, are conical filter cup, is my personal favorite cup. Because this kind of filter cup can increase the concentration of water flow when brewing, and the coffee powder pile is more concentrated and more easily dissolved by hot water, so that the concentration and extraction rate of coffee liquid can be improved to a certain extent. This is not only the result of using the concentration tester, we use the KALITA basket filter cup and the V60 filter cup to measure the coffee liquid extracted by the two kinds of filter cup, we can obviously find that the alcohol thickness of the KALITA basket filter cup is lower than that of the V60 filter cup, which means that the concentration of coffee extracted by the V60 filter cup is higher than that of the basket filter cup.

Of course, many people will ask me, in the past, I repeatedly declared that as long as the coffee beans are good enough and the fault tolerance rate of coffee is high, what kind of filter cup will make a difference? I think it doesn't matter which filter cup you choose as long as you make sure the coffee in the coffee cup is good enough without comparison. But, who makes us so stupid.

Since the extraction principle and results of different filter cups will be different, it is natural for us to study the differences.

It's like when you find two beauties, one is warm, lively, smart and eccentric, and the other is cold, elegant and graceful, you will naturally want to see which beauty suits your taste better.

However, I think there is no comparability between the basket filter cup and the KONO filter cup. The KONO filter cup should be compared with the same cup-shaped HARIO filter cup. Before, we have published an article on the extraction principle and results of the HARIO filter cup. This time let's study the extraction of the KONO filter cup.

From an intuitive point of view, the biggest difference between KONO and HARIO lies in the skeleton of the inner wall of the filter cup, and the design principle of the skeleton is used to help the filter cup exhaust. However, after comparison, it can be found that the skeleton of the KONO filter cup does not extend from the bottom to the top of the filter cup, but at the depth of the filter cup. The design of this height is to make the filter paper stick tightly to the wall of the filter cup after coming into contact with hot water, so that the exhaust space of the filter cup is limited by water, and the flow of the whole air is also limited. in this way, the water can stay in the filter cup for a longer time, thus increasing the contact time between coffee powder and water, and increasing the concentration and extraction rate.

Therefore, among some experts who use KONO filter cups, we can find that many people do not soak the filter paper in advance in order to improve the exhaust efficiency of coffee powder in the stewing stage and achieve a better steaming effect, and then use the first section of large water to quickly absorb moisture in the filter paper, so that the filter paper can be completely attached to the cup wall above the skeleton, so as to limit the exhaust space. This allows the water to spend more time in contact with coffee powder.

In HARIO's design, the skeleton extends spirally from the bottom to the top, and the skeleton is used to exhaust, not to limit exhaust, whether in stewing or brewing, but the spiral design extending to the top allows the water to cause a certain amount of torque to the coffee powder during the downward extraction process, and the spiral design can increase the time for a certain amount of hot water to stay in the filter cup. As a result, the concentration and extraction rate can be increased. However, compared with KONO filter cup, HARIO filter cup is far lower than KONO in concentration and extraction rate.

Both advantages and disadvantages, if we use a coffee bean with higher flavor defect rate, then the KONO extraction will be more complex, the astringency will be higher, and the HARIO extraction will be cleaner and taste better; while when we use a higher quality coffee bean, KONO is more likely to show the flavor and sweetness of coffee beans, but the hierarchical sense of HARIO will be more monotonous.

Of course, because the skeleton is designed to limit airflow, whether the KONO filter cup rinses the filter paper before brewing will affect the flavor and taste of coffee, but it also makes baristas have more interesting and fun factors in controlling the variables of brewing. For example, when we want to use rough grinding with high water temperature to extract a coffee bean with bright acidity, we should know that due to the low resistance and fine powder rate of coffee powder, hot water is easier to penetrate the filter paper directly during extraction. as a result, the contact time between hot water and coffee powder is too short, resulting in insufficient extraction, coffee is easy to produce a sense of water. But if we use KONO filter cup at this time, soak the filter paper before extraction, make the filter paper stick to the filter cup, and achieve the purpose of limiting air flow, so that water and coffee powder can have longer contact soaking time in the filter cup, ensuring the extraction time and extraction rate of rough grinding.

In other words, the design principle of the whole KONO filter cup is that after the filter paper absorbs water, it can be close to the upper part of the filter cup without a skeleton in order to reduce the space of air circulation and control the contact time of water and powder, while the convex groove frame at the bottom of the KONO filter cup is designed to produce siphon effect in the subsequent cooking. This is the biggest difference in the extraction principle between the KONO filter cup and the HARIO filter cup. The siphon design of the KONO filter cup comes from a Japanese named Masao Kono, so this filter cup is named after Kono.

Careful friends may find that the KONO filter cup actually has two different designs, one with a longer skeleton and a larger opening at the bottom, and the other with a shorter skeleton and a smaller opening at the bottom.

First of all, the design of Kono Yaxin is that when the filter paper does not need to be soaked at first, the skeleton exhaust is used to achieve a better effect of stewing, and then in the subsequent cooking, the water level rises. The filter paper can be close to the cup wall to control the air flow space to increase the soaking time of water and powder. Therefore, we can find that the filter paper produced by KONO is almost acid and vinegar bleached filter paper, and tree pulp filter paper is relatively rare, so that baristas can avoid the process of washing filter paper and make the construction of cooking plan more flexible.

The first filter cup designed by Yasu Kono is TF-20 with a slightly longer skeleton and a larger opening at the bottom. Because of its long skeleton, if we use less powder, the effect is still good during stewing, but after that, when the water level rises and the filter paper can be close to the wall of the filter cup, the water has already begun to flow down. The result is that the draft saturation of the outer coffee powder particles becomes worse, and the water flow will not give enough soaking time, so that at the beginning of brewing, the water flow will only wash the coffee powder surface all the time, making it easier to extract the astringent feeling.

After being aware of such a design defect, Yasuhsin Kono shortened the design of the skeleton so that the filter paper could stick to the filter cup wall at the beginning of cooking, thus controlling the soaking time of water and powder. This is also the origin of another MDK-21 with a shorter skeleton and a smaller opening at the bottom, and this type of filter cup, on the basis of the original material organic resin, adding organosilicon, so that the material is cured, the material is harder, thermoelasticity and bending resistance are better, so MDK-21 is less likely to scratch the surface, better heat preservation effect, and can slightly exceed TF-20 in aroma retention.

From this angle, you can clearly see the difference in the length of the skeleton.

The aperture size at the bottom is also different, and the aperture size at the bottom is also different.

In the follow-up extraction, we will find that KONO filter cup and HARIO filter cup will produce water column with different shape, the water column produced by KONO filter cup will be more round, connected into a straight line, basically will not break point, and the water column will show a water column gradually thinning from top to bottom. This is because a certain amount of water has been accumulated at the bottom of the filter cup, and the water column is drawn down through the siphon effect.

Generally speaking, when the siphon effect is produced to pump down the water column, the water level and water quantity must be higher than the framework of the filter cup, so that the filter paper is close to the wall of the filter cup, limiting the space for air to flow upward and creating a closed pseudo-vacuum zone. When the upward passage is blocked by water and filter paper, the air can only be discharged from below through the gap between the filter cup skeleton and the filter paper. at this time, this is the only exhaust port, and the water in the filter cup will push each other with the coffee powder. finally, it is discharged down with the air, and a strong extraction current is formed, which draws the water from the upper part of the filter cup down. The condition of the whole water extraction is the same extraction principle as the siphon pot, which restricts the air flow to make the filter cup produce a partial pseudo-vacuum, thus extracting the coffee liquid from the upper part of the filter cup.

If the water in the filter cup has not been completely extracted, water injection at this time will destroy the vacuum pressure state that has just been generated and weaken the siphon effect. Therefore, many cooking experts will use this state to inject water at the appropriate time to reduce the siphon effect, or wait until the current is clean and continue to inject water to maintain the siphon extraction column.

The above is basically the principle of KONO filter cup in the extraction, of course, using a filter cup through a simple framework convex groove design, to create a siphon extraction principle, itself is a very exquisite design. I don't know how many baristas and cafes currently use the KONO filter cup, but while using the KONO filter cup, how many baristas and cafes can understand the extraction principle of the filter cup. After all, I think that the design of any instrument has its own reason for existence.

It's like when you pick up girls, you always think that girls are attracted to you because they are handsome, but what if girls are with you because of your inner beauty? Of course, I don't rule out the possibility that a girl is with you because she likes you and has money.

Existence, that is, has the value of its existence.