How to choose the filter cup of kono famous coffee? Introduction to the characteristics and cooking methods of KONO filter cup

In the field of hand-brewing coffee, the cone filter cup is constantly updated and iterated, and people always try to change the outlet of the filter cup and the rib style of the filter cup to adjust the extraction of coffee and show the different levels of taste of coffee. For example, there are two kinds of conical filter cups produced on Qianjie: KONO and V60, in which KONO is responsible for brewing medium-and deep-roasted coffee beans, such as Blue Mountain 1 in Jamaica, Queen Manor of Brazil, Indonesia Gold Manor and so on. Why make such a distinction? it starts with the characteristics of the KONO filter cup.

In 1973, Mr. Toshio Kono of Japan designed this tapered filter cup according to the conical shape of flannel filter cloth in order to improve the difficulty of cleaning flannel filter cloth. On the one hand, it makes the coffee powder more concentrated, forming a powder layer with sufficient thickness, on the other hand, it also increases the concentration of water flow.

In order to keep the hot water from staying at the bottom of the filter cup for too long, a more spacious opening design is adopted to achieve the dripping speed of almost flannel filter cloth. However, the drawback of the rapid decline of the water level is that the coffee powder is not draught enough to be fully extracted. in order to solve this problem, 12 radial ribs are set up inside the filter cup. The upper part of the filter cup is a smooth curved surface, so that the filter paper can closely fit with the upper cup wall after absorbing water, and the only exhaust direction is the outlet at the bottom of the filter cup. Under the action of gravity, coffee liquid can only be concentrated into the lower pot.

The exhaust space is limited, and the air flow is also limited, which ensures that each coffee powder can be fully drained after water injection, and the flavor substances can be extracted evenly and effectively. It is precisely because the flow rate of the KONO filter cup is slow, the sweetness of the coffee will be more obvious, the taste is easy to go to the mellow direction, the overall extraction is more uniform, the aroma is introverted, so it is more suitable for deep-roasted coffee beans. The following front street selects self-baked Indonesian gold Mantenin coffee beans and extracts them with KONO filter cup to see how the effect is.

The parameters of brewing coffee in Qianjie are based on the characteristics, roasting degree and flavor of coffee beans. This gold mantenin belongs to deep baking, and deep baking can loosen the internal structure of coffee beans, which can be crushed with a gentle pinch of our hands, which shows that it is highly absorbent after grinding into powder. In order to prevent coffee powder from releasing too much bitterness after absorbing water, Qianjie will thicken the grinding degree and flush it by hand with cooler water.

The degree of grinding is one of the key factors affecting the taste of coffee. After grinding into powder, coffee beans come into contact with hot water and release a large number of flavor substances soluble in water. A tool is used to adjust the grinding degree in the front street-China 20 0.85mm standard sieve. The screening rate of medium and shallow roasted coffee beans in front street is always 75%, while that of medium and deep roasted coffee beans is 70%. Compared with light roasted coffee, medium and deep roasted Mantenin beans have a looser internal structure, so they have better water absorption and are easy to release macromolecular bitter substances. In order to avoid excessive extraction, Qianjie chooses a thickness of 70% of the pass rate of the No. 20 standard screen.

Water temperature and grinding degree play a similar role. The higher the water temperature, the higher the extraction efficiency of coffee, the easier it is to release various substances, and the higher the concentration is. If you use hot water that is close to boiling, it is easy to extract unpleasant bitter substances, so if you deep-bake coffee beans, Qianjie will use different cooking parameters from light-roasted coffee beans. There are more caramelization reactions than lightly roasted coffee beans, so it is easier to release bitter macromolecules. In order to avoid excessive extraction of miscellaneous flavor, Qianjie will lower the water temperature a little bit. The brewing temperature of light roasted coffee is 91-93 ℃, while that of medium-deep roasted coffee beans is 86-88 ℃.

Filter cup: KONO

Temperature of cooking water: 87-88 degrees

Coffee powder: 15g

The ratio of powder to water is 1:15

Degree of grinding: medium and coarse grinding (Chinese standard No. 20 screen pass rate 70%)

The front street here uses three-stage water injection, which is divided into three stages to better show the mellow taste of golden Manning coffee and the sweetness of caramel. The first stage of steaming water injection 30ml, this stage of water injection all wet coffee powder, exhaust, in order to better extract the flavor substances of coffee. The second section is injected with 100ml, which mainly flushes out Mantenin's golden foam and raises the powder layer. In the last section, 95ml is injected into the soft center, which can improve the sweetness of the coffee, showing a thick and mellow taste, the sweetness of caramel and the flavor of chocolate and nuts.

The golden mantenin coffee extracted by kono filter cup can feel the strong aroma of dark chocolate in the entrance, the flavor of baked hazelnut, caramel and melon is very integrated, the taste is mellow, you can feel the obvious flavor of spice, and the return sweet after swallowing is very comfortable.

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