Coffee hand filter cup what kind of material is good | how to use the kono filter cup to make good coffee

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Hand punching has been developed for about a hundred years, the most common cone filter cup is the Hario V60 filter cup, while the ladder filter cup is probably the best known Sanyo filter cup and Kalita filter cup. Another recent major shape is the Wave filter cup using wavy flat-bottomed cake filter paper.

All kinds of hand filter cups on the market can be classified by three key points:

1. Material-(temperature factor)

two。 Rib column-(velocity factor)

3. Shape-(extraction method)

Material-temperature factor

Most of the filter cups are made of plastic, transparent glass, ceramic, stainless steel and red copper. the material of the filter cup directly affects the temperature of hand punching.

First of all, in terms of thermal conductivity (W / m °K):

Red copper (401) > stainless steel (122.45) > ceramic (1.22) > glass (1.1) > plastic (< 1)

The higher the thermal conductivity, the more the material can take the heat away, so it is more necessary to warm the cup before hand flushing, otherwise the water temperature drops more obviously during cooking. From this point of view, plastic is a good choice.

The following are the advantages of each material finishing:

Plastic: no need to warm the cup, high precision

Metal: more durable and high temperature resistant

Ceramic: good heat preservation effect, high temperature resistance

Glass: good light transmittance to observe the flow of water

Rib column-velocity factor

The strip protruding design in the filter cup is called rib column (also known as rib, guide ditch). The rib column can keep the appropriate gap between the filter paper and the filter cup and provide the flow of water. If there is no rib column to make the filter paper and the filter cup close, it will reduce the flow speed. Therefore, the design of rib column can indirectly affect the extraction speed and have different flavor.

Rib column design can be roughly divided into four types:

Short ribbed column design:

Example: KONO filter cup

Features: take into account the functions of soaking and water diversion, enhance the flavor level of coffee

Spiral long ribbed column:

Example: Hario V60

Features: speed up the flow of water, like twisting towels to extract the coffee flavor, the coffee flavor is bright

Straight ribbed column:

Examples: Kalita bone porcelain filter cup, Blue bottle blue bottle filter cup

Features: the difference with kono is that the rib column extends to the top of the rib column to enhance the exhaust effect and reduce the extraction of back flavor.

Non-ribbed column:

Example: Kalita Wave series

Features: need to match the cake cup filter paper, in fact, the rib column is made on the filter paper, directly let the flow down smoothly, the disadvantage is the high cost of filter paper

Of course, there are many shapes of ribbed columns, which will not be introduced here. But generally speaking, there are three concepts that can be used to judge the speed of water flow:

Length of rib column: the longer the rib column, the faster the flow velocity.

Raised degree of rib column: the more convex the faster the flow velocity

Number of ribs: the more, the faster the velocity.

Shape-Extraction Method

The shape of the filter cup can be roughly divided into cone, trapezoid and flat bottom, and the shape can affect the extraction method and flow rate.

tapered

The conical filter cup usually has a fast flow rate, and the water will extract the coffee by flushing. Because of the fast flow rate, if the water injection technology is not good, the coffee powder is easy to concentrate in the middle, resulting in uneven extraction of coffee powder. Therefore, water injection technology and powder wall play an important role.

The conical filter cup will have a faster coffee flow rate due to the three-dimensional structure of the ribs and the exposed tip of the coffee filter, so the brewing of coffee does not need to be changed too much, just let the coffee tumble moderately to get a good extraction.

trapezoidal

Single hole, three hole design. The flow rate is relatively slow, biased towards immersion extraction, the number of holes will affect the flow rate, the overall will be slower than the conical filter cup, the taste is also thicker, but it is also easy to extract too much to make coffee bitter.

Trapezoidal filter cups are supported by internal ribs to make liquid flow smoother, holes at the bottom allow different trapezoidal filter cups to have different soaking times, but more or less can use the soaking characteristics to make the flavor more different.

circular flat bottom

Flat bottom structure, coffee powder can be evenly extracted, brewing flow is slow, but also more like immersion extraction, the same to avoid excessive extraction.

The round flat-bottomed cake filter cup is the best way to make coffee powder stretch out in the filter cup, because the coffee liquid is not directly flowing down, but there is a certain degree of accumulated water to make the coffee powder more soaked, and the error tolerance rate in brewing is also greatly improved.

Each filter cup has its own characteristics, but only relative advantages, no absolute advantage. From the above three key points, I believe that everyone has a further understanding of the filter cup, I hope that everyone can choose a filter cup suitable for themselves and brew a delicious cup of coffee at home at any time!

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