How to use KONO filter Cup how to use KONO filter Cup to make Coffee Coffee filter Cup

、

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Unlike other hand punching methods, the KONO hand punching method does not need to be steamed, but with a special hand punching pot and a tapered filter with short ribs, combined with a single hand punching method. The whole process is continuous and gradual, and so is the thickness of the flow. To subdivide, from the thinnest and smallest flow to the thickest and largest flow can be divided into at least three to five stages. In order to facilitate explanation, the water supply process is roughly divided into three stages: drip method, small flow and large flow.

KONO hand punching characteristic drip method is a unique punching method of KONO. At the beginning, use the drop method, focus on the center of the drop (where the powder layer is thickest), and let the coffee powder absorb water slowly. After the central point is full of hot water, a channel of water is formed, and then the dripping water spreads along the channel in a concentric circle, allowing the powder in the filter to absorb the water evenly. Then with the rhythm of coffee powder absorbing water, gradually increase the flow of water, the process requires very meticulous changes and skills. This technique, coupled with a cone filter, can squeeze the deep coffee powder up, so that all the powder can eat water, so that the coffee brewed by KONO has more flavor and thicker taste.

In the actual operation, we should pay special attention to the following two points:

First, the correct posture of holding the pot: take the body as the center of gravity, hold the pot in the right hand and hold the bottom of the pot in the left hand (KONO hand punch pot is thicker than the general hand flush pot, it is not easy to operate when there is too much water, and it is difficult to adjust the size of the water column carefully. When brewing, it is appropriate to stand up, raise your head and chest, and relax your shoulders to keep your hands flexible (improper posture can be avoided by using the cooking table).

Second, flexible water supply rhythm: there is no need to time the water injection deliberately, but to observe the water absorption of coffee powder and adjust it at any time. Different countries, different roasting degree of beans, coffee powder water absorption will also be different, so that the rhythm will be slightly different. For example, when deep baked beans absorb water quickly, they drip quickly; if shallow baked beans absorb slowly, they drip slowly, depending on the degree of oxidation and water absorption of the beans to fine-tune. After the use of water column water injection is the same, as far as possible to maintain the powder surface flat or slightly inflated state, do not concave or too much expansion (when the expansion is obvious, need to wait for it to recede slightly before water injection).