Manual coffee kono filter cup tutorial kono filter cup manual brewing method and brewing steps

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The height of water column, flow velocity and disturbance are the key factors affecting hand-brewed coffee. The most interesting thing about hand flushing is that it has never had a standard SOP, and any variable may affect the flavor of coffee. Readers will be shown special hand-brewing methods such as KONO genre drip-by-drop, stirring, and automated hand coffee makers.

Two major KONO genres hand-flush-Bengelu VS Kanazawa

Different from the common circular water injection, you may have seen another special way of hand-brewing coffee, that is, the unique hand-brewing method of KONO filter cup, so that the filter paper-style hand-brewing can feel the cleanliness and thickness of flannel. However, KONO is not only one-handed, but we will mention the two classic representatives of Bengelu and Kanazawa below.

Beng school-bit by bit depends on hard practice

Benedict drips the water on the coffee powder layer in a drip-by-drop manner, maintaining the central point and avoiding too much disturbance. This kind of hand flushing method requires excellent water control stability, as well as a suitable thin mouth hand flushing pot.

After the coffee powder is soaked, a little coffee is dripped from the bottom, which can be converted into a fine water column, merging the released aromatic substances with the coffee liquid. Finally, the water column is raised and injected with a large amount of water before removing the filter cup, in order to stir up the coffee powder at the bottom and float the foam and fine powder on the surface to avoid the bitterness of the coffee liquid.

In addition, it should be noted that because the three stages of hand-brewed coffee vary in size and concentration, the last coffee must be stirred evenly.

Kanazawa flow-dragonfly to the surface of the front section

Kanazawa Zhengxing is the ancestor of Kanazawa Liu. this hand-washing method is first steamed, followed by intermittent drips of water, such as dragonflies, to extract coffee liquid with high concentration. The use of this hand method requires the use of a crane-mouth pot to control the amount of water, which focuses on slow water injection to strengthen the extraction of the best flavor of coffee in the front section, replacing the latter section which is prone to coffee impurities and bitterness.

Masuki Kanazawa is a well-known Japanese coffee worker who once worked as a consultant to KONO in Japan. He has also written a book called "delicious Coffee Coffee: delicious Coffee Coffee", which focuses on the manual brewing methods and techniques of KONO filter cups. At present, there is only a Japanese version on the market.

Can stirring replace steaming? Stirring hand brewing coffee

The stirring hand method focuses on "using stirring instead of steaming" to improve the extraction rate. This approach is carried forward by Matt Perger, an influential barista who won the 2012 World Coffee Brewing Competition (WBrC) and the 2013 World Barista Competition runner-up (WBC).

The boiling process starts from pouring 50 grams of hot water and stirring, then stands for about 30 seconds, and then injects water with a large water column. If you boil lightly roasted coffee beans, using this hand-brewing method can increase the sweetness and brighten the acidity. Interestingly, Matt Perger also mentioned that in the film he injects water counterclockwise, but if it's in the northern hemisphere, you need to circle clockwise.

Machine replaces manpower-automatic hand coffee maker

Automatic hand-brewing coffee machines have also been invented in Taiwan. Lin Chih-te, the founder of the coffee maker, spent three years developing the "OTFES", an automatic hand-brewing coffee machine that can control flow rate, water temperature and time. Huang Xiuling, director of black coffee Swing Black, says that the idea of "letting machines do things for people, while people do more important things" is its idea. Hand-made machines are more important to "highlight the value of people," so that more people can enjoy boutique coffee at civilian prices.

Taking a comprehensive view of the above special hand flushing techniques, I wonder if the readers are eager to try.

Whether it is the KONO school, the stirring hand flushing method, or the most ramming automatic hand punching machine in recent years, it is inseparable from the key point of hand flushing-"people". In order to show rich self-characteristic coffee, and then derived from the advanced techniques or changes. Even for a mechanized hand machine, there must be a hand maker with a core idea behind it, thinking about how the cup of coffee should be presented perfectly.