Kalita three-hole filter cup hand-brewed coffee demonstration kalita fan-shaped filter cup brewing characteristics and tricks

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Preface

Usually we brew coffee, more commonly used V60 filter cup, but V60 flow rate is faster, the flow of water injection and flow control requirements are higher, it may be difficult for beginners, then the kalita filter cup will be a better appliance choice.

Why is it called kalita?

Kalita, which is the name of a company, Kalita has been making coffee utensils in one of its Japanese companies since 1950. The inventor of the fan-shaped filter cup is not kalita, but Mrs. Merita. The invention of the filter cup is to dig a hole under the copper cup, and then the filter cup introduced by Melitta is the common single-hole fan-shaped filter cup. Because of its smaller caliber and slower flow rate, it is more suitable for deep-roasted coffee in German style, and it was not until the third wave of coffee that it revived in Japan. In 1959, Kalita modified the fan-shaped filter cup, changing the single hole into three holes to reduce clogging, and brewers can adjust the concentration of coffee by controlling the speed of water flow. Kalita fan-shaped filter cup, also known as "trapezoidal filter cup" or "platform-shaped filter cup", the hole at the bottom is smaller. From single hole to multi-hole (six-hole or eight-hole), the most common are single-hole and three-hole fan-shaped filter cups.

What are the characteristics of Kalita filter cup?

Viewed from the side, the shape is wide at the top and narrow at the bottom, which is conducive to the concentration of water, while the top is round. The purpose of making a wider area is to make the coffee particles evenly distributed and reduce the stacking condition. There are many ribs on the wall of the kalita cup, distributed in a straight line, and the distance between the ribs is the same, in order to increase the speed of exhaust and flow. At the same time, its flow rate is relatively slow, and it is mainly extracted by soaking.

How to use kalita to do hand flushing? First of all, prepare the equipment:

Hand brewing pot: there are many brands of hand coffee utensils, it is generally recommended that beginners start with a thin mouth pot with an inner diameter below 5mm, a general thin mouth pot, a court pot, and a sharp mouth type crane mouth pot, the water flow is easy to control, there will not be too much water flow, too large water flow, the water will directly pass through the coffee powder, to the next pot, resulting in insufficient extraction.

Filter cup: kalita filter cup is selected, because there are three small round holes at the bottom, the flow rate is relatively slow, so the whole process is semi-immersion extraction. For beginners who are not good at controlling water flow, it can easily help you achieve full extraction without having to worry about insufficient extraction caused by excessive water flow.

Other instruments for preparation: electronic scales, timers, thermometers, filter paper

Coffee beans: 15g Polsa, Guatemala

Degree of grinding: small Fuji 3.5

Powder / water ratio: 1:15

Water temperature: 90 degrees

Time: about 1:50 seconds

Brewing and cooking techniques:

The beans have been kept for 7 days, first rinse the filter paper with hot water, put the coffee powder, gently pat and smooth it, cook with 90 degrees water temperature, 1:15 powder-water ratio, steam for 30 seconds with 25g water, let the powder layer fully absorb water and exhaust, and prepare for extraction for the second stage water injection.

The second stage of water injection to 120g; moderate height, small flow, uniform slow circle of soft water injection, the use of soaking way to let coffee powder release good substances, reduce the erosion of the powder layer

The third stage of water injection to 225g; when the water surface drops 1 stroke 3, the third stage water injection to 225g, when the water surface drops slowly, representing the fine powder has begun to deposit in the bottom of the filter cup, slightly increase the amount of water injection and circle speed, let the bottom powder dance, reduce excessive extraction, appear bitter taste; finally, stop extraction around 1:40 seconds, remove the filter cup around 1:50 seconds, and the last 5g liquid is not needed.

Flavor: smell caramel and ripe fruit, just imported soft citrus acid, plum, passion fruit, yellow lemon sour taste, slowly appear similar to sugar and honey sweetness, aftertaste there is a hint of brown sugar aroma, smooth texture, clean, mellow thickness than V60, rich layers.

In fact, it is not difficult to cook with a kalita filter cup. With appropriate grinding degree, water temperature and stable water injection mode, the taste will not deviate too much, and a stable flow requires more practice. I hope it will be helpful to all of you today.

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