[front street barista's note] which is slower, strawberry filter or KONO filter?

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

We often say that the flow rate of KONO filter cup is slower than V60 because of its siphon effect, and the flow rate of strawberry filter cup is slower because the water hole is smaller, so the editor is very curious, which one of them will be slower? How to adjust to make the coffee flavor more complete and rich when it is weak and slow?

First, let's briefly introduce the characteristics between the two filter cups.

[strawberry filter cup]

1. The design shape of the inner rib of the filter cup is a little distributed structure, which is very similar to the small seeds on the strawberry, and the pore diameter at the bottom is relatively small, so it can be seen that its flow rate should be relatively slow so as to improve the extraction rate.

two。 After adding the filter paper, there are many bumps between the filter cup and the filter paper, so the degree of fit is not very high. Water can permeate the filter paper and flow away from the gap between the bumps to prevent over-extraction.

3. The bump of the filter cup is designed to attach fine powder, so that when the fine powder is attached to the edge of the cup wall, most of the particles soaked at the bottom are relatively coarse particles, so when the extraction rate is increased, and greatly reduce the probability of over-extraction.

[KONO filter cup]

The ribs of the 1.KONO filter cup are relatively short and stop when it is less than half the height of the filter cup.

two。 Because the design of the ribs makes a high fit between the filter cup and the filter paper, to ensure that in the process of dripping, the exhaust space of the filter cup is limited, the air flow is naturally limited, and the flow rate slows down. so that a large part of the time of coffee powder is soaked, which increases the water absorption time of coffee powder particles, thus making the whole extracted coffee more balanced and less prone to insufficient extraction.

Compared with the running water after adding filter paper, the editor also poured 200 milliliters of water into the two filter cups. Now let's take a look at the flow rate without the hindrance of coffee powder.

[strawberry filter cup]: 50 seconds

[KONO filter cup] 46 seconds

Originally, the editor thought that the [strawberry filter cup] would flow faster because of the help of the bump, but the [KONO filter cup] was faster. Xiaobian looked at the water hole and found that it may be because the diameter of the water hole of [KONO filter cup] is slightly larger than that of [strawberry filter cup], and the water is relatively concentrated, while the diameter of the water hole of [strawberry filter cup] is small, and the path of part of the washing is indirectly lengthened because of the bump.

Now let's see if there will be any changes in the process of making coffee.

[Costa Rican Black Soul]

Country: Costa Rica

Producing area: central Valley

Altitude: 1300-1500m

Treatment: sun treatment

Grade: SHB

Variety: Kaddura, Kaduai

Baking degree: shallow baking

Cup test flavor: fermented fruit, flower, citrus, plum, fruit tea. The sweet and sour feeling is obvious, the juice feeling is obvious, the overall balance.

[strawberry filter cup]

Parameters: strawberry filter cup / 1 15tick 90 ℃ / grindability BG 5R/15 g coffee powder

Technique: 30 grams of water is steamed for 30 seconds, then injected to 125 grams, and then injected to 227 grams after the powder bed is dropped to see the powder bed. The filter cup is removed after seeing the powder bed. The total extraction time is 20.04 ".

Flavor: passion fruit, blueberry, blackcurrant, chocolate, lemon, fermented fruit, rich overall layering, nutty and creamy aroma when hot, acidity of lively fruit after slightly cold, sweet back from caramel after cold, with fermented sauce flavor.

[KONO filter cup]

Parameters: KONO filter cup / 1BG 5R/15 15tick 90 ℃ / grindability BG 5R/15 g coffee powder

Technique: 30 grams of water is steamed for 30 seconds, then injected to 126 grams, and then injected to 227 grams after the powder bed is dropped to see the powder bed. The filter cup is removed after seeing the powder bed. The total extraction time is 2: 23 ".

Flavor: lemon, fermented fruit, lime, grass, smell of almonds when hot, sweet and sour of fruit tea after cold.

Under the [KONO filter cup], some miscellaneous smells may appear due to the soaking time process, and even a little too astringent feeling. So the editor tried to change the technique and cook it again.

[KONO ·one-step flow]

Parameters: KONO filter cup / 1BG 5R/15 15tick 90 ℃ / grindability BG 5R/15 g coffee powder

Technique: 29 grams of water is steamed for 30 seconds and then injected to 225 grams. After seeing the powder bed, the filter cup is removed. The total extraction time is 2: 00 ".

Flavor: lemon, chocolate, nuts, citrus, fermented fruit, sugar sweetness, the overall feeling is very balanced and clean, the acidity is soft.

Through the brewing experiment, the editor found that although the flow rate of [strawberry filter cup] was slower than that of [KONO filter cup] before coffee powder was added, the flow rate of [KONO filter cup] was obviously slower than that of [strawberry filter cup] after adding coffee powder. This may be due to less exhaust space between the cup wall, filter paper and coffee of [KONO filter cup], and the coffee powder expands when heated, which slows down the flow rate. So that coffee powder is soaked for a large part of the time. Because the bump of the strawberry filter cup can play a role of dredging, the water of the KONO filter cup can flow through the cracks, while the water of the strawberry filter cup has to wait until it is connected to the sewer hole to have the stripes of the ribs to help it drain, so the flow rate of the KONO filter cup slows down after adding coffee powder to extract. Even after the change of tactics, the use of [one-size-fits-all] approach to make the coffee powder in a state of constant stirring, the water will be faster, but the sense of flavor is not very rich.

When extracting this [Costa Rican Black Soul] bean, the editor felt that the strawberry filter cup had a better overall flavor and layering under the method of segmented extraction. If you like the sweet and sour taste of fruit tea, you can use [KONO filter cup] plus [one cut] yo!

END