Is it easy to use the flat wide-mouth pot and the sharp-mouthed crane pot

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A brief introduction to Qianjie Coffee the difference between the flattened wide-mouth spout and the sharp-mouthed crane-billed kettle used in the Japanese method

Drip method, as the name implies, is to brew in the form of dripping water, just like an hourglass, dripping into the coffee powder bit by bit, which is very time-consuming, but it is very beautiful visually and has a good sense of rhythm. First, the coffee powder is pre-soaked and moistened with a little bit of water. When the drip is almost 1x3, you can start to inject water, and you can stop when the water level of the coffee powder reaches its peak. When the water level drops to half, inject water again.

Because the effluent of the hand punch needs a drop by drop, it is suitable to choose the flattened wide mouth spout or the wide mouth crane spout. The advantage of this kind of hand punch is that the thickness of the water flow is high, and it is more suitable for drip injection.

We often see two pots, the flattened wide spout and the pointed crane spout, first used in the French-Japanese drip method, so what's the difference between them?

Flattened wide spout

Can more control the thickness of the water flow, the water column is larger, it will be more difficult to control when you want to use the fine water column, and it may cause the coarse water column to rush out, which is a kind of pot that needs to be practiced. Although the water flow can be changed after getting started, it is not too difficult to flush several portions of powder at the same time in daily use. (difficult to control)

Sharp-billed crane-billed pot:

The advantage is that the water flow of both large and small water columns is soft and stable, and the temperature and brewing position of the water can make the coffee feel more rich and meticulous. The difficulty is that the control of small water flow during operation is very difficult to operate, although some gods can use this kind of kettle to make drips, but it is really difficult to control in the process of using it.

With the tapered filter cup, its ribs stop less than half the height of the filter cup, so that the filter paper can be fully attached to the cup wall after water absorption, and the exhaust space is greatly limited. This method is more suitable for moderately roasted or deep-roasted coffee beans.