Daily brewing of Qianjie coffee | what is the difference between V60 filter cup and diamond filter cup?

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preface

Each filter cup, due to the shape, filter holes and groove matching, will have a different impact on the taste of the extract, each filter cup has its own design advantages, basically to control the flow rate, ribs and exhaust trade-offs. According to the brewing principle of hand-brewed coffee, it can be simply understood as "rubbing" and "soaking" two kinds of functions, rubbing refers to the use of water or stirring tools such as a stirring rod to strengthen the friction between coffee powder and water, so that the substances in coffee powder dissolve in water; and soaking is to soak coffee powder in water and extract flavor with time. With different filter cups, the same coffee beans can present different taste sensations. Today, Xiaobian experiment https://www.gafei.com/kafeiqiju/20171106111294.htmlV60 and diamond filter cup on the same coffee beans different effects.

01| Filter bowl introduction

The design of V60 focuses on the speed of water level drop, so that coffee powder particles can achieve better extraction. The shape is the same as the conical filter cup. The internal ribs are designed with curved vortex structure to help speed up the water flow, extending from the bottom to the top, indicating smooth exhaust effect. The curved ribs increase the water flow path to increase the contact time between coffee particles and water. In general, V60 is primarily scouring, controlling the speed and direction of the water flow, giving the coffee powder enough time to absorb the hot water and allow soluble substances to fuse with the water.

The design of diamond filter cup adopts diamond cutting surface design, and the cone shape of large circular hole in the center. Diamond-like texture can make the flow rate more uniform; the design of the large circular hole in the center of the filter cup can increase the flow rate and compensate for the non-uniformity of extraction to a certain extent. The use of diamond filter cups also requires certain brewing skills and stability.

In order to compare the influence of two filter cups on the flavor and taste of the same coffee beans, the same brewing method was used, the same time and water volume were stewed, and the same amount of water was used to complete the brewing, so as to achieve the consistency and rigor of the experiment as much as possible.

02| Cooking experiment ①

Take Kenyan Cranberries for example.

(1) V60 manual punching parameters

Water temperature: 90 degrees

Powder: 15g

Abrasion: BG 4M (medium fine grinding)

Water powder ratio 1:15

Brewing method: Steam 30g water for 30 seconds, the first stage of water injection to 125g, vertical water flow, small water flow around the center of the coin size circle; the second stage of water injection to 225g, slightly faster circle speed, small water flow around the outer circle

Time: Water injection ends at 1:53 seconds, total time 1:57 seconds

Flavor: Bright berry acids in the center of the tongue, pleasant fruit acidity, black tea in the back, smooth texture, full flavor

(2) Hand punch parameters of diamond cup

Water temperature: 90 degrees

Powder: 15g

Abrasion: BG 4M (medium fine grinding)

Water powder ratio 1:15

Brewing method: Steam 30g water for 30 seconds, the first stage of water injection to 125g, vertical water flow, small water flow around the center of the coin size circle; the second stage of water injection to 225g, slightly faster circle speed, small water flow around the outer circle

Time: Water injection ends at 1:50 seconds, total time 1:55 seconds

Flavor: Compared to V60 brewing, berry acid softens, grape flavor, grapefruit peel, slightly bitter, slightly lighter texture

For the rigor and stability of the experiment, to avoid the deviation of the difference of a single variety of caffeine varieties, add another experiment,

03| Cooking experiment ②

Take Papua New Guinea as an example

(3) V60 manual punching parameters

Water temperature: 90 degrees

Powder: 15g

Degree of grinding: BG 4R (medium fine grinding)

Water powder ratio 1:15

Brewing method: steam with 27g water for 30 seconds, the first stage of water injection to 125g, vertical water flow, small water flow around the center of the coin size circle; the second stage of water injection to 225g, slightly faster circle speed, small water flow around the outer circle

Time: Water injection ends at 1:43 seconds, total time 1:47 seconds

Flavor: Full tropical fruit, citrus acid bright, slightly sweet, smooth texture, strong tea in the back, like orange juice after cooling, rich texture

(4) Diamond filter cup hand washing parameters

Water temperature: 90 degrees

Powder: 15g

Degree of grinding: BG 4R (medium fine grinding)

Water powder ratio 1:15

Brewing method: steam with 27g water for 30 seconds, the first stage of water injection to 125g, vertical water flow, small water flow around the center of the coin size circle; the second stage of water injection to 225g, slightly faster circle speed, small water flow around the outer circle

Time: Water injection ends at 1:40 seconds, total time 1:43 seconds

Flavor: Citrus sour aroma, full fruit acidity, texture lighter than V60 brewing, rough dry tongue, the latter part has grapefruit peel astringency, after cooling, unpleasant acid bitterness enhanced

04| experimental conclusion

Through two groups of experiments, V60 brewing flavor layer outstanding, taste clear and transparent, and high body. The filter cup has a high degree of fit with the filter paper, and the filter hole is large, but the flow rate is a little slower than that of the diamond filter cup, because the design of the spiral rib prolongs the extraction time of the coffee liquid and the coffee powder, and the design of the convex groove generates a torque, thereby accelerating the extraction speed of the coffee powder.

The diamond filter cup has a strong fit with the filter paper, and there are many exhaust paths. The water flow path of the diamond filter cup is faster than that of V60, resulting in insufficient fusion time between the powder layer and hot water, which is easy to cause insufficient extraction. The same method of brewing will have bitter taste, decreased body, and insufficient taste.

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