brewing experiment| Comparison of V60 and diamond filter cups

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

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.

According to the principle of brewing coffee by hand, it can be simply understood as "scouring" and "soaking". Scouring refers to stirring with tools such as water or stirring sticks to strengthen the friction between coffee powder and water, so that the substances in coffee powder can be dissolved in water. Soaking is to soak the coffee powder in water and use time to extract the flavor. With different filter cups, the same type of coffee beans can show different taste feelings. Today, the editor is experimenting with the different effects of V60 and diamond filter cups on the same coffee bean.

| 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 design of the diamond filter cup adopts the design of the diamond cutting surface and the cone of the large round hole in the center. The diamond-shaped lines can make the flow velocity more uniform, and the design of the large round hole in the center of the filter cup can increase the flow rate and make up for the non-uniformity of extraction to a certain extent. The use of diamond filter cup also requires some cooking skills and stability.

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

one

Take [Kenyan cranberry] as an example

(1) V60 hand flushing parameters

Water temperature: 90 degrees

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 125g, 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 speed, and the small water flows more around the outer circle.

Time: end water injection at 1:53 seconds, total time 1:57 seconds

Flavor: bright raspberry acid is felt in the middle of the tongue, the acidity of the fruit is comfortable, and the back part has a sense of black tea, smooth texture and full taste.

(2) hand punching parameters of diamond cup

Water temperature: 90 degrees

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 125g, 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 speed, and the small water flows more around the outer circle.

Time: end water injection at 1:50 seconds, total time 1:55 seconds

Flavor: compared with V60, berries are softened with grape and grapefruit peel, slightly bitter and slightly lighter in texture.

For the sake of the rigor and stability of the experiment, and to avoid the deviation of the difference of a single variety of caffeine, add one more experiment.

03 | Cooking experiment

two

Take [Papua New Guinea] as an example

(3) V60 hand flushing parameters

Water temperature: 90 degrees

Powder content: 15g

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

Ratio of gouache to flour at 1:15

Cooking technique: steaming with 27g water for 30 seconds, the first stage of water injection to 125g, the flow is vertical, the small water flows around the center to the size of coins; the second stage of water injection to 225g, slightly speed up the circle speed, small water more around the outer circle

Time: end water injection at 1:43 seconds, total time 1:47 seconds

Flavor: full tropical fruit flavor, citrus acid bright, a little sweet, smooth texture, strong tea in the back, like orange juice after cooling, rich layers

(4) hand punching parameters of diamond filter cup

Water temperature: 90 degrees

Powder content: 15g

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

Ratio of gouache to flour at 1:15

Cooking technique: steaming with 27g water for 30 seconds, the first stage of water injection to 125g, the flow is vertical, the small water flows around the center to the size of coins; the second stage of water injection to 225g, slightly speed up the circle speed, small water more around the outer circle

Time: end water injection at 1:40 seconds, total time 1:43 seconds

Flavor: sour citrus, full sour fruit, lighter texture than V60, rough dry tongue, astringent taste of grapefruit peel in the back, unpleasant sour and bitter taste enhanced after cooling

04 | Experimental conclusion

Through two groups of experiments, the flavor level of V60 cooking is outstanding, the taste is clear and transparent, and the alcohol thickness is high. The filter cup has a high bonding degree with filter paper, and the filter hole is larger, but the flow rate is a little slower than that of diamond filter cup, because the design of spiral ribs prolongs the extraction time of coffee liquid and coffee powder, and the design of convex groove produces a torsion, thus accelerating the extraction speed of coffee powder.

The diamond filter cup has a strong fit with the filter paper, and there are many exhaust paths. the flow path of the diamond filter cup will be faster than that of V60, resulting in insufficient fusion time of powder layer and hot water, easy to cause insufficient extraction, and bitter taste in the same way. Alcohol thickness decreases, taste hierarchy is insufficient.