What is the effect of different filter cups on the flavor of coffee?

The world's first filter cup was invented by a wife named Mellita in Germany. Mellita loves to drink coffee. One day in 1906, Mrs. Mellita suddenly felt that the coffee was not pure enough, so she drilled a hole under the cup and put her son's painting paper on it to see if she could drink purer coffee. This is the emergence of the world's first coffee filter cup. With the continuous development and popularization of boutique coffee, more and more people like hand brewing, and filter cups, as an important part of hand brewing instruments, are also constantly developing and changing, and there are more and more filter cups on the market. This time briefly introduces several typical filter cup characteristics and the impact of these filter cups on the taste of coffee.

There are many kinds of filter cups, and the one in your hand may be hario kalita KONO. No matter which kind, each has its own characteristics, not only the appearance is different, the design of each detail also affects the flow rate, extraction time, coffee taste, each kind of utensils are different.

The function of filter cup "rib"

Many "ribs" in the filter cup, that is, diversion grooves, have two functions: first, they can guide the flow of water and slow down the speed of water flow for better extraction. Secondly, freshly baked beans, especially deep-baked beans, will have a lot of carbon dioxide, a lot of carbon dioxide will be discharged when steaming, some filter paper and filter cup stick together, some parts and ribs stick together, resulting in voids, conducive to the release of carbon dioxide, improve the uniformity of extraction.

If there is no groove, after injecting hot water, the air can only be discharged from the filter hole at the bottom of the cup, and the remaining air will be discharged from the surface of the coffee powder in the steaming state, and a hole will be broken in the surface of the coffee powder, and the cold air will enter. Coffee will not be fully steamed. If you don't get enough steaming, the coffee will lose its flavor.

Trapezoidal kalita three-hole filter cup

At the bottom of the filter cup, there are three small holes distributed averagely, the pore diameter is smaller and the flow velocity is slower.

The bottom is flat, the water flow will first go to the cup and then split, it is less affected by the size of the water flow and the circle, and the extraction is relatively more uniform.

Kono filter cup

Its ribs are ray-shaped, divided into short ribs, middle ribs and long ribs, the ribs are short, the flow rate is relatively slow, and more substances can be extracted, but it is also easy to cause over-extraction; the flow rate of long ribs is relatively fast, which can flush out sour and bright coffee; the flow rate of middle ribs is relatively long, which increases the contact time between water and coffee, which can increase the alcohol thickness of coffee. Kono feels more suitable for deep baked beans, shallow roasting will be blocked, and the aroma will not be obvious, brewing often drank mixed beans will feel body thick, the entrance bitter flavor is very strong, almost no sour taste, but will return sweet, very similar to the Japanese favorite coffee taste.

V60

The most common filter cup on the market is also a favorite of many baristas.

V60 tapered filter cup, as the name implies, its filter cup and bottom into a 60-degree clip, so that the powder layer is concentrated in the middle, which is conducive to full extraction. It has many "ribs", that is, diversion grooves, and it has two functions: first, it can guide the flow of water and slow down the speed of water flow for better extraction. Secondly, freshly baked beans, especially deep-baked beans, will have a lot of carbon dioxide, a large amount of carbon dioxide will be discharged during steaming, some filter paper will be attached to the filter cup, and some of them will be attached to the ribs to create gaps, which is conducive to the release of carbon dioxide and improve the uniformity of extraction.

Fan-shaped filter cup (trapezoidal filter cup, table-shaped filter cup)

The bottom of the fan is usually one hole, two holes, three holes, the flow rate is slow, so the coffee extraction time will be longer, we should pay attention to the use of filter paper and filter cup fit degree, if the filter paper will fit the lower hole, that may cause the flow rate is too slow to cause excessive extraction, coffee bitterness, so should choose to match rather than fully fit.

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