Recommendation and usage of coffee filter cup for beginners characteristics of brewing coffee with V60 filter cup

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Guide reading

As more and more people like hand-brewed coffee, there are a dazzling variety of coffee filter cups on the market. As a novice coffee, how to choose a suitable coffee filter cup has become a headache for beginners. In this paper, the front street uses different filter cups with the same parameters to cook the same bean to understand the cooking characteristics of the common tapered V60 filter cup, fan-shaped Kalita filter cup and Kalita wave cake filter cup on the market.

Characteristics of V60 filter cup

The name of the V60 filter cup comes from the cone-shaped design with a 60-degree angle, which guides the water to the center and prolongs the contact time between water and coffee. The bottom large aperture filter design allows you to control the flavor extraction time of coffee by changing the size of the water injection. The spiral ribs (exhaust trough) allow air to be discharged upward from all sides, maximizing the exhaust process of coffee powder.

Characteristics of Kalita filter cup

The fan-shaped (trapezoidal) design of the kalita filter cup makes the top of the filter cup oval, with a wider area for uniform distribution of coffee powder, reducing the stack of coffee powder, and narrowing at the bottom is conducive to the concentration of water. The pore diameter of the filter is small, which slows down the speed of water flow, thus forming the effect of soaking. The fan-shaped filter cup has more ribs (exhaust trough), which not only increases the exhaust, but also promotes the outflow of coffee liquid.

Characteristics of Kalita Wave filter cup

The flat-bottomed design of the bottom of the Kalita Wave filter cup makes the coffee powder bed evenly distributed up and down. In the case of the same amount of powder, the flat-bottomed powder bed is thinner, the time for water to flow through the coffee powder is shorter, and the flat-bottomed structure also makes the extraction more uniform. The filter cup has three small filter holes, and the water flow filtration speed is slower, which makes the cake filter cup more inclined to immersion extraction after water injection. The cake filter cup itself does not have a rib (exhaust slot) for exhaust, so the ribs that guide the flow need to be replaced by the crease of the cake filter paper.

Comparison of cooking experiment

In this front street, Mozart coffee beans from Carnett Manor in Costa Rica were used for brewing experiments. The brewing parameters are as follows: coffee bean 15g, fine grinding degree (78% of Chinese standard No. 20 sieve pass rate), powder-water ratio 1:15, water temperature 90 degrees, three-stage circular water injection.

Qianjie cooking technique: inject 30g water in the first section, then steam for 30 seconds. Then carry on the section when the water injection is 125 grams, when the water level is about to expose the powder bed, continue to inject water to 225 grams to stop the water injection, and remove the filter cup when the water level is about to be exposed.

| V60 filter cup: the steaming time starts, and the total extraction time is 1: 53 ". Cooking flavor: raisin, berry-like sweet and sour, orange blossom aroma, pineapple sweet and sour finish, obvious aroma, smooth taste, overall balance.

| Kalita filter cup: the steaming time starts, and the total extraction time is 2: 00 ". Cooking flavor: obvious sense of fruit fermentation, aroma of orange blossom, pineapple, high thickness.

| Kalita wave filter cup: steaming starts, and the total extraction time is 2: 01 ". Cooking flavor: sweet as raisins, aromas of orange blossoms, sweet and sour tropical fruits, obvious sweetness, smooth and full taste.

From the performance of brewing flavor, V60 brewed coffee is rich in layers, Kalita brewed coffee alcohol thickness is higher, Kalita Wave brewed coffee is more smooth and full.

Qianjie believes that the reason is that the convex groove of the V60 spiral pattern not only prolongs the contact time between coffee powder and water, but also allows the water to concentrate along the spiral groove to the center of the filter cup, squeezing the coffee powder through the falling gravity of the water. to create a higher sense of hierarchy. The kalita fan-shaped design makes the water concentration and the flow rate is slow, forming the soaking process and increasing the alcohol thickness. The flat bottom of the Kalita Wave filter cup makes the coffee powder layer distributed evenly, and the area of the upper bed is close to that of the lower bed, which makes the extraction process more uniform, and the whole coffee appears more smooth and plump.

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