Flavor and characteristics of Hawaiian Kona Coffee-comparison between V60 and Kono filter cup

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What I want to share this time is Hawaiian Kona Coffee, which uses different filter cups to extract two different taste extraction schemes.

Baking degree: light and medium baking

Using bean grinder BARATZA BG grinding degree 4e (about small Fuji 4)

Filter cup one: Hario v60 transparent resin

Water temperature: 90 ℃

Inject 29g water for steaming, the time starts and the waiting time is 29s.

Then pour 128g of water into the powder bed and drop it by 1cm, so continue to inject water to 230g and wait for all the water in the filter cup to finish.

The total time is 1 minute and 50 seconds

Drink mugi-cha, nuts and flowers when it's hot.

When the temperature dropped to about 65 ℃, the flavor began to stand out: plum, mulberry, caramel, succulent.

Balanced taste, fresh flavor and harmonious taste

Filter cup 2: kono resin water temperature: 88 ℃

Inject 30g water for steaming time to start, wait for 31s and then water injection to 101g, wait for the water to drop to near powder, then circle with slow large water flow to 205g and wait for the filter cup to finish dripping.

Total time: 1 minute 55 seconds

When it is hot, the taste of turbid green tea is outstanding, and the flavor breaks out when the temperature drops a little.

Flavor: nutty

Taste: high tactile, full-bodied

The use of the KONO filter cup is mainly due to the slow launching speed to increase the soaking time of the coffee, because the roasting is shallow to avoid magnifying the tea or herbal flavor, and the rough water is injected slowly at a lower temperature to avoid messy taste, because the extract is less and the moisture ratio is shortened.

No matter how it is brewed, balanced or tactile, it is just to bring a cup that is more in line with each guest's type and closer to what they imagine.