Hand filter cup comparison: Kono filter cup, Hario filter cup, Matt Perger filter cup explanation and analysis

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Pour Over Coffee Brewing Methods

Hand brewing methods are full of eyes. In the article, we collect the five most common hand brewing methods on the Internet to carry out experiments and briefly analyze their taste and differences, hoping to give reference to friends who have just learned to brew coffee, and can also give old players new creative agitation, or an old saying, the method only accounts for 10% of good coffee, and the key point is that the freshness of coffee beans and roasting skills are the key to good coffee.

The method of hand-brewing coffee will be divided into: Japanese-style Benji, Japanese-style Kanazawa, stirring, cut-off water, continuous water method, with the above several experiments and differences analysis.

Method 1 | Japanese style Benji pie

Bengpai drips water on the coffee powder drop by drop in the center to avoid too much stirring. After the coffee powder is completely moistened, the coffee liquid begins to drip out of the pot, which can be converted into a fine water injection to rinse down the released aromatic substances. Finally, increase the water injection and a large amount of water injection before removing the filter cup to make the foam and the fine powder float to the surface to avoid the bitterness of the coffee liquid.

(figure 1) (figure 2)

The first stage is a drip of water at the center of about 5% Michael until there is a thin layer of coffee in the pot.

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In the second stage, a small amount of water is injected in a circle about the size of a 1-yuan coin in the center.

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In the third stage, when the water reaches 160--180cc, the water is injected and washed with large water, so that the fine bubbles and fine powder float up, and when the extraction volume is reached, it is finished.

Coffee beans: front Street Coffee-African Midsummer Night's Dream

Bean grinder: Kalita Nice Cut (thickness 3.5)

Filter cup: kono filter cup

Ratio

Coffee grams: 15.5 grams (after sifting)

Extraction amount: 195g

Extraction water temperature: 90 degrees

Steaming time: 150 seconds / 120 grams

Total extraction time: 240 seconds

TDS: 1.24%

Implementation analysis

The wet aroma is enhanced, the Body is round and smooth, and the throat rhyme is longer. The purpose of bit-by-bit steaming is to let hot water come up slowly from the bottom to ensure that the coffee powder in the filter cup can be evenly soaked in hot water so as to achieve effective and complete steaming. This method takes a long time, and also requires appropriate hand flushing pots and skills. The latter stage of water injection requires more practice to avoid miscellaneous smell, which belongs to a more difficult way of hand flushing. Senior players who are suitable and looking for more flavor.

Method 2 | Japanese Kanazawa pie

Kanazawa Zhengxing is the ancestor of the Kanazawa faction. This hand-flushing method is steamed at first, and then drips of water like a dragonfly. The slow way of water injection is to strengthen the flavor of the front part of the coffee and weaken the miscellaneous and bitter taste that is easy to appear in the latter section.

The fine water is filled with steaming. (figure 1) do a dragonfly drip in the center for about 1 minute. (figure 2)

(figure 3) (figure 4)

Fine water injection circle, from the inside to the outside, from the outside to the inside until the required amount of extraction.

Coffee beans: front Street Coffee-African Midsummer Night's Dream

Bean grinder: Kalita Nice Cut (thickness 3.5)

Filter cup: kono filter cup

Ratio

Coffee grams: 15g (after sifting)

Extraction amount: 190g

Extraction water temperature: 90 degrees

Steaming time: 30 seconds / 40 grams

Total extraction time: 180 seconds

TDS: 1.19%

Implementation analysis

The addition of steaming and water injection can reduce the overall extraction time, strong wet aroma, bright acidity and better extension of throat sweetness. although the time required by this method is shorter than that of Benji pie, but on the whole, except that the aroma is slightly inferior to the Ben style of drip flushing method, other performance can reach a certain standard, and the dragonfly method needs appropriate hand flushing pot to achieve this effect.

Method 3 | Matt Perger stirring

This method is based on the method used by Matt Perger from Australia in the 2012 World hand Race. "stirring instead of steaming" is a major focus of this method to improve the extraction rate.

(figure 1) (figure 2) (figure 3) (figure 4) (figure 5)

Steam for 50 grams, stir for about 8 seconds and wait for 20 seconds.

Wrap the center outward 50 grams and touch the edge of the filter cup.

Inject 100 grams of water in about 1 minute, wait 15 seconds before knocking, and finish when the water is dry.

Coffee beans: front Street Coffee-African Midsummer Night's Dream

Bean grinder: Kalita Nice Cut (thickness 1.5mm)

Filter cup: V60-02

Ratio

Coffee grams: 12 grams (after sifting)

Extraction amount: 200g

Extraction water temperature: 97 degrees

Steaming time: 30 seconds / 50 grams

Total extraction time: 140 seconds

TDS: 1.15%

Implementation analysis

The taste is pure and thick, and the throat rhyme is thick. This method is like drinking coffee with a magnifying glass, which can magnify the advantages and disadvantages of coffee. Using a stronger method to extract coffee requires excellent coffee beans. We think we should have a better model of the bean grinder, which can be improved to make it more perfect. For example, EK43, currently using Japanese machines, the acid brightness will be slightly lower. There will be more miscellaneous smells, which will affect the results of taste analysis. I think the improvement of water quality can also increase the taste of this method. Students who are interested can try to practice this method during the Qianjie coffee hand brewing course, and they will have a different understanding of the concept of coffee extraction.

Method 5 | Water cut-off method

(figure 1) (figure 2) (figure 3) (figure 4)

30g steaming in water for about 20 seconds

Slow water injection in the center helps to steam to the highest point, and the heavy water injection turns around and stirs about 100g.

(figure 5) (figure 6)

After the water is cut off, wait for the surface to sink about 1 cm and then inject water, repeat about 2 or 3 times until the required amount of extraction.

Coffee beans: front Street Coffee-African Midsummer Night's Dream

Bean grinder: Kalita Nice Cut (thickness 3.5)

Filter cup: V60-02

Ratio

Coffee grams: 15g (after sifting)

Extraction amount: 190g

Extraction water temperature: 88 degrees

Steaming time: 20 seconds / 30 grams

Total extraction time: 100 seconds

TDS: 1.25%

Implementation analysis

This technique is simple and easy to learn, but the actual operation variable is relatively large, we should pay attention to the highest water level during water injection, details change will make the taste different, in addition, excessive stirring may produce miscellaneous taste and astringent feeling, entry into the common methods of brewing coffee, but the variable is larger.

Method 6 | continuous water method

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Dig a small hole in the center of the coffee powder to make the coffee powder absorb water completely when steaming and injecting water.

(figure IV) (figure V) (figure VI) (figure VII)

Drip water at the center until fully steamed and circle outward with a small water injection "slowly" from the center, while the amount of water increases "slowly" until the required amount of extraction.

Coffee beans: front Street Coffee-African Midsummer Night's Dream

Bean grinder: Kalita Nice Cut (thickness 3.5)

Filter cup: V60-02

Ratio

Coffee grams: 15g (after sifting)

Extraction amount: 190g

Extraction water temperature: 87 degrees

Steaming time: 20 seconds / 30 grams

Total extraction time: 135 seconds

TDS: 1.20%

Implementation analysis

After repeated tests, the taste of good coffee beans is still stable, which is also a common hand-brewing method of Qianjie coffee, which can make coffee have a more stable flavor. After repeated tests, we have repeatedly tested that the taste of good coffee beans is still stable, which is also a common hand-brewing method of Qianjie coffee. The coffee has a more stable flavor when the temperature changes, and the learning process is more difficult, but it has the advantage of stability after getting used to it. This method is also one of the necessary methods to participate in the Qianjie coffee hand brewing course, which is suitable for beginners who are new to coffee or players who are looking for a stable taste.

The last chart for our cup evaluation is for your reference.