Filter cup| Cake cup, v60, kono filter cup, crystal cup to brew Nicaragua, taste what

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

Filter cup section | Cake cup, v60, kono filter cup and crystal cup boil the beauty of Nicaragua. What's the difference in taste?

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 hand-brewing coffee, 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 dissolve in water; and soaking is to soak the coffee powder in water and use time to extract the taste. With different filter cups, the same type of coffee beans can show different taste feelings. Let's try it with Fairview Manor in Nicaragua to see what the taste difference is.

[Fairview Manor]

Located on the outskirts of San Fernando, Nicaragua, it is carefully managed by the founder Roger Esau Herrera Ortez family. The manor is located in a mountain area between 1400 and 1650 meters above sea level. the low temperature leads to the slow growth of coffee trees, which usually take four years to bear fruit after saplings are planted. Of course, the advantage is that the coffee produced by the manor is very sweet.

[treatment-complete washing]

Mr. Roger Esau Herrera Ortez improved the facilities of the washing station, such as starting to use the wastewater reuse system and the new washing grading system, which can not only avoid water pollution, but also improve the grading capacity of coffee and get more and better quality coffee. The peel, pulp and mucous membrane are removed by washing and fermentation. farms that use the washing method must build washing ponds and be able to introduce an endless supply of live water. During the treatment, the finished beans are put into the pool and passed back and forth, using the friction of beans and the power of running water to wash the coffee beans until smooth and clean. The whole fermentation time is only about 24-30 hours.

[variety]

[Maracaturra Mara Kaddura] comes from the mixture of Maragogype and Caturra, which has both the fullness of the former and the sweet flavor of the latter, and is common in Nicaragua. Is a hybrid variety, such as Maragogype and Kaddura (Caturra) mixed crystallization, is very common in Nicaragua. But this variety has been planted twice in Apaneca, El Salvador, on Finca Himalaya, a coffee farm in Cup of Excellence, which has won two prizes. Unfortunately, this variety is prone to leaf rust and therefore requires a high degree of care. Its flavor is tropical fruit and bright acidity.

[filter cup comparison]

Parameters: 90 degrees, 5R (64% of the pass rate of Chinese standard No. 20 sieve), ratio of powder to water 1:15, extraction time about 2:03 seconds, 30-125-227 g ·min 30 seconds steaming, small flow injection in the first stage, slightly larger flow in the second stage.

V60 filter cup cooking: focus on the falling speed of the water level, so that the coffee powder particles to achieve a better extraction flow faster, the internal ribs are designed with a Radian vortex 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.

Flavor: peel, melon peel, papaya sweet, taste round, long-lasting, delicate, clean and balanced, long-lasting and lively almonds sweet, fresh and juicy

Diamond filter cup: adopts the design of diamond cutting surface and has a cone with a 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.

Flavor: the taste is lighter, the water temperature drops faster during the cooking process, but the taste is fresh, the fruit is slightly sour, and the latter part is astringent.

KONO filter cup: there are not many ribs at the bottom, and the filter paper clings to the filter cup to achieve the purpose of limiting air flow, so that water and coffee powder can have longer contact soaking time in the filter cup, ensuring the extraction time and extraction rate of rough grinding. In this way, the coffee powder can be fully extracted, enhance the mellow taste and make the taste more concentrated.

Flavor: the taste is thicker, the texture is smooth, and the taste of peel and melon peel is better concentrated.

Cake cup: the special design of the diversion groove is replaced by the crease of the filter paper, the filter cup is not affixed directly, the area of direct contact between the paper and the filter cup is reduced, and the maximum extraction area is created. On the one hand, it can help concentrate the extraction, and the hot water can drip down evenly and smoothly, making the coffee extraction more smoothly; on the other hand, it can also slow down the cooling rate.

Flavor: the flow rate in the cooking process is slow, soaking extraction is used, it is not easy to over-extract or insufficient extraction, the flow rate is also slower, the extraction is softer and more delicate fruit sour taste, the whole is smooth

Different filter cups will produce different taste, most of us use V60 to cook, which can make the bean flavor level prominent, taste clear and transparent, but the difficulty coefficient is higher, while the cake cup is a more versatile cooking utensil, which is more suitable for beginners to use.