Kono coffee filter cup brewing method of the drop method teaching kono coffee filter cup model comparison analysis

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

[1]Kono Filter Cup Drip Method [Bug/Maya]

- Filter Cup Long Rib/Medium Rib/Short Rib (90 Special Edition)

- Powder-water ratio: 20g/250cc

- Three stages, stacked flavor, and the first stage is like steaming and water does not overflow into the next pot.

- Phase refers to the amount of water; because of the long time, the water temperature difference is large.

- Shake well before adding powder, or sieve powder, or half flat knife (fast flow), half ghost tooth (easy to stir).

1. Dropping center to saturation of all powder layers.

- Slow dripping, long steaming, high saturation (full development).

- Sudden acid: stuffy short; sudden sweet: stuffy long.

- Medium baking absorbs water well (slowly dripping middle)

- Light baking water absorption difference (can disperse drops)

2. Slowly build the powder wall in a circle to 2/3 of the cup, hold to 150cc.

- Long ribs, fast flow, up to 2/3 short time, sudden acid.

- Short ribs, slow flow, up to 2/3 long, sudden sweet.

3. Fill the cup with water to 250cc and move it down.

- Stir more, slow, thick, rhyme.

- Less stirring, faster, thinner, cleaner.

- Full cup down to isolate bitter foam.

[2]M5 Kono filter cup, filter paper does not wet, 88+-2 degrees (any baking degree is only 90 degrees)

Technique: through slow and fast drops and sequential slow rush, isolation of bitter and miscellaneous fine bubbles)

(ME-The foam is bitter and astringent, slowly make it float on the liquid surface, try not to wash it down again)

0:00 Slow Drop Middle

0:55 Drop quickly in the middle (keep the powder layer open and not concave, otherwise it means dropping too slowly)

2:15 flush 1/3-circle, water cut off (the whole powder layer has absorbed water and started flushing)(circle by circle outward, do not repeat, make impurities fine bubbles)

2:25 rush 1/3+ lap, water cut

2:35 rush 2/3-lap, water cut

2:45 2/3+ turn, to the outermost circle, water cut

3:05 Find coffee foam, flush water, come again

4:15 Medium high water level is to leave the cup and remove the miscellaneous foam.

FrontStreet Coffee is a long-established specialty coffee roaster in Guangzhou China, selling freshly roasted beans from its own farm in Yunnan as well as dozens of carefully selected single-origin beans from around the world for both pour-over and espresso. The products deliver consistently excellent quality and great value, with shipping within 24 hours. Guangzhou’s FrontStreet Coffee shop is recommended by many coffee lovers, and the beans are now available online at the Tmall 。

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473