Brewing experiment of hand-made Coffee | comparison between V60 and YASUKIYO wooden filter cup

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Preface

Each filter cup, due to the shape, pore and groove matching, will have a different impact on the flavor of the extraction, each filter cup has its own design advantages, basically to control the flow rate, ribs and exhaust. With different filter cups, you can make the same type of coffee beans show different taste feelings. Today, the editor uses V60 and YASUKIYO wooden filter cups to brew the same coffee beans to see what will be different.

| 01 | filter cup introduction |

The design of V60 focuses on the speed at which the water level drops, so that coffee powder particles can be better extracted. The appearance is the same as the conical filter cup, and the inner ribs are designed with a curved whirlpool structure to help speed up the flow of water, extending from the bottom to the top, indicating that the exhaust effect is smooth. Curved ribs increase the flow path to increase the contact time between coffee powder particles and water. In general, V60 is mainly flushing, controlling the speed and direction of the flow of water, giving coffee powder enough time to absorb hot water and blending soluble matter with water.

The YASUKIYO wooden filter cup is cut from a whole piece of wood and then polished by hand. The wood is partially thickened and designed to be held directly by hand without being hot. The wood is cut horizontally along the grain to produce greater durability. The outlet hole of the YASUKIYO filter cup is larger than that of the V60. Although it is a tapered filter cup, the ribs inside the filter cup are not the usual thread or vertical ribs, but a circle of parallel ribs.

In order to compare the effects of two kinds of filter cups on the flavor and taste of the same coffee beans, the same cooking method was used, the same amount of water was steamed at the same time, and the same amount of water was used to complete the cooking, so as to achieve the consistency and rigor of the experiment as much as possible.

02 | Cooking experiment

Take [Yemeni Moka] as an example

V60 cooking data

Water temperature: 91 ℃

Powder content: 15g

Degree of grinding: BG 4m (medium and fine grinding)

Ratio of gouache to flour at 1:15

Cooking technique: steam for 30 seconds with 27g water, the first stage is injected to 120g, the water flow is vertical, the small water flows around the center to the size of coins; the second stage is injected to 225g, slightly speed up the circle speed, and the small water flows more around the outer circle.

Time: 1 / 3 / 39 / 47

Flavor: dark chocolate, raspberry, cream, Huigan lasting

The taste is rich and the flavor is rich.

Cooking data of YASUKIYO wooden filter cup

Water temperature: 91 ℃

Powder content: 15g

Degree of grinding: BG 4m (medium and fine grinding)

Ratio of gouache to flour at 1:15

Cooking technique: steam 30g water for 30 seconds, the first stage is injected to 120g, the flow is vertical, the small water flows around the center to the size of coins; the second stage is injected to 225g, slightly speed up the circle, and the small water flows more around the outer circle.

Time: 1 / 3 / 39 / 53 "

Flavor: dark chocolate, herbs

The taste is light and the flavor is weak.

03 | Experimental conclusion

The design of the V60 filter cup is simple scouring, using spiral ribs to produce the function of twisting and extruding, in order to increase the extraction amount of soluble matter, and the arc design increases the time for water to stay in the particles. V60 can not only increase the concentration of water flow, but also make coffee powder more concentrated and absorb water evenly when steaming. However, the flow rate is relatively fast, and it is easy to lack of extraction.

The design of YASUKIYO wooden filter cup combines the characteristics of kono filter cup and V60, with a large outlet hole and transverse ribs. The grooves of the transverse ribs are designed not only for beauty, but also to reduce the upper layer of water to slip away from the edge, so that the speed of launching is slow, the contact time between water and powder is longer, and coffee is extracted more evenly, which draws lessons from the design principle of kono filter cup. The filter hole design accelerates the drainage speed, which makes up for the lack of exhaust ribs and leads to unsmooth drainage. However, the fit degree of filter paper filter cup is relatively poor, and there are more air bubbles.

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