Classification of hand-brewed coffee filter cups how to use hand-brewed coffee filter cups and recommendations for handmade coffee filter cups

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The effects of different filter cups have their own characteristics. Because the distribution of coffee powder in different shapes of filter cups is different, the launching speed and the contact time between powder and water are different. But what is the difference between using different filter cups to cook the same bean? This time, a comparative experiment was carried out with cake cup and V60.

| 01 | filter cup introduction |

The cake cup is also called the wave filter cup. The bottom of the wave filter cup has three holes. The flat design makes the current uniform, and it is not as fast as the conical flow, so it is more suitable for coffee which is more resistant to extraction. The cake cup uses the crease of the filter paper to replace the special design of the diversion groove, does not directly stick to the filter cup, reduces the area of direct contact between the paper and the filter cup, and creates the largest extraction area. 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.

The name V60 comes from its 60 °tapered angle, which has been made of ceramic, glass, plastic and metal. The final version of the V60 uses a copper filter cup designed for high thermal conductivity to achieve better extraction with better heat retention. The flow rate of V60 is faster, which makes the exhaust effect of the filter cup more smooth, improves the extraction rate, and the curved ribs increase the way of water flow, so as to avoid excessive water flow and insufficient extraction.

Both kinds of filter cups use the same cooking method, steaming at the same time and water, and using the same amount of water to complete the cooking. Try your best to achieve the consistency of the experiment.

02 | Cooking experiment

Take Sidamo Sakuran as an example

V60 hand flushing parameters

Powder-to-water ratio: 1: 15.6

Degree of grinding: BG4H

Water temperature: 90 ℃

Brewing and cooking techniques:

Steam for 30s with 31g water

115g water injection section

It ends when water injection reaches 236g.

End the water injection at 1: 56 ", and wait for the water to be filtered to 2: 16".

Flavor: tropical fruit

Taste: rich layers, mellow thickness is not high, relatively thin.

Cake cup hand punching parameters

Powder-to-water ratio: 1: 15.6

Degree of grinding: BG4H

Water temperature: 90 ℃

Brewing and cooking techniques:

Steam for 30s with 31g water

115g water injection section

It ends when water injection reaches 236g.

1: 53 "finish the water injection, and when the water is filtered, it is 2: 30"

Flavor: rose fragrance, jackfruit

Palate: high sweetness, balanced taste, high mellow thickness, but lack of layering.

03 | conclusion

The flavor level of V60 cooking is outstanding, the taste is clear and transparent, but the stability is not high, the fast flow rate can easily lead to uneven extraction, and the alcohol thickness is relatively thin. Suitable for the crowd: master, master, master.

Cake cup due to contact with the filter cup area is small, so the loss of temperature is slow, because it is immersion extraction, extraction time is long, so the extraction will be relatively uniform, not easy to appear the problem of insufficient extraction. Suitable for the crowd: novice → master.

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