[notes of baristas in front street] what kind of grindness is required for trapezoidal three-hole filter cups?

Xiaobian found that many friends are now using trapezoidal three-hole filter cups, then it and V60 than what kind of difference? What kind of grinding degree should it use? So Xiaobian decided to study what kind of grinding degree would be suitable for this type of filter cup today. Therefore, we chose the representative KALITA trapezoidal three-hole filter cup as the protagonist of this experiment.

Let's take a look at the characteristics of this filter:

1. trapezoidal three-hole filter cup

2. There are fewer ribs, only front and back ribs, left and right ribs are not, but more obvious.

3. The diameter of the three drainage holes is about 4 mm. There are convex points between the holes. This is to prevent the filter paper from completely attaching to the drainage holes, increase exhaust and improve drainage.

4. After adding filter paper, it was found that the left and right filter cup walls without ribs were closely attached, and the attachment degree with ribs was relatively not so high.

5. Copper filter cup, hot water preheating fast, while cooling relatively fast.

Now let's look at the flow rate of the KALITA filter bowl. Xiaobian put 200ML of water into the filter cup, the water is slower, and it takes 39 seconds for the water to completely share the pot.

What grind should we use to extract coffee in a trapezoidal filter cup?

Xiao Bian selected from [Yejia Shefei Woka] as the test object.

[Yegashefi Woka]

Origin: Ethiopia Yegashefi

Altitude: 1600-2300 m

Treatment method: washing treatment

Breed: Native species

Degree of baking: Light baking

Xiaobian first tried to use the usual V60 hand grinding degree

[Grindness BG-5R]

(China Standard No.20 sieve pass rate 58%)

Parameters: 90℃/1:15/15 g powder/grind BG-5R

Method: 28 grams of water steams for 30 seconds, water injection to 127 grams, see powder bed and then water injection to 226 grams, coffee solution completely down to the filter cup and remove the filter cup, total time: 2 '26 "

Flavor: lemon tea, jasmine flower, grapefruit, nuts, overall taste is relatively simple, and there is a clear bitter taste in the aftertaste.

Xiaobian feels that the grinding degree BG-5R is not suitable for KALITA this trapezoidal filter cup, the flow rate is obviously very slow, and the flavor is seriously over-extracted. Then make up the grind a little thicker and brew it again.

[Grindness BG-5Z]

(China Standard No.20 sieve pass rate 56%)

Parameters: 90℃/1:15/15 g powder/grind BG-5Z

Method: 28 grams of water steams for 30 seconds, water injection to 126 grams, see powder bed and then water injection to 226 grams, coffee solution completely down to the filter cup and remove the filter cup, total time: 2 '20 "

Flavor: lemon, black tea, caramel, brown rice, licorice, jasmine, flower fragrance is more obvious, astringency still exists, but obviously weaker than BG-5R grinding degree.

The grinding degree can also be adjusted coarsely, so it is adjusted to BG-6M. What will the flavor be like this time?

[Grindness BG-6M]

(China Standard No.20 sieve pass rate 53%)

Parameters: 90℃/1:15/15 g powder/grind BG-6M

Method: 30 grams of water steams for 30 seconds, water injection to 128 grams, see powder bed and then water injection to 226 grams, coffee solution completely down to the filter cup and remove the filter cup, total time: 2 '10 "

Flavor: Jasmine, lime, citrus, cream, toffee, lemon, grapefruit, herbal. The overall sour taste is obvious, fruity and slightly low in body.

Under the grinding degree of BG-6M, the flow rate is obviously a little faster, the flavor will be biased towards fruit acid, and the taste is slightly thinner. Xiao Bian hopes that the taste can be slightly rounded, so adjust the grinding degree a little bit.

[Grindness BG-6D]

(Chinese standard No.20 sieve pass rate 50%)

Parameters: 90℃/1:15/15 g powder/grinding BG-6D

Method: 30 grams of water steams for 30 seconds, water injection to 128 grams, see powder bed and then water injection to 226 grams, coffee solution completely down to the filter cup and remove the filter cup, total time: 2 '15 "

Flavor: licorice, jasmine, lemon, black tea, cough, citrus, sucrose, berry, overall taste round, sweet prominent, sour soft.

After several adjustments, I finally extracted a cup of [Woka] that satisfied Xiaobian, with sweet and sour fruit flavor and round taste. Xiao Bian feels that when extracting [Woka] such lightly roasted and fruity and floral rich beans, you can choose the grinding degree of [BG-6D](that is, coarser than V60 lightly roasted coffee beans and finer than deep roasted coffee beans). The extracted flavor will be richer and the taste will be round. If you like sour and lively, Xiaobian suggests that you can use the grinding degree of [BG-6M](that is, the grinding degree of brewing deep-roasted coffee beans with V60). It is not recommended to use the same grind as V60 directly, because the flow rate of KALITA trapezoidal three-hole filter cup will be slower than V60, resulting in easy extraction of coffee.