The difference between hand filter cup and hand filter cup what material is recommended for hand filter cup?

How do you choose a hand filter cup?

Faced with the critical moment of choosing a manual filter cup, how would you choose?

Most consumers after all kinds of data collection, fieldwork, in-depth interviews and rational analysis, the final purchase behavior is good to predict: "pick beautiful"!

Filter cup is used to make coffee, in addition to beautiful, you should be more concerned about the flavor. What is closely related to the flavor is the geometric design of the filter cup.

The diameter and area of effluent are the key.

Friends who have experienced hand-brewing coffee have probably experienced "stagnant water in the filter cup", and it is the "stagnant water" that has the greatest impact on the coffee extraction operation due to the geometry of the filter cup.

Reviewing the five major factors that affect coffee concentration, the influence behind "filter cup water level" and "stuffy steaming degree" is actually the length of time coffee powder is soaked in water: the longer the soak, the higher the output concentration. Therefore, if other cooking conditions remain the same, the filter cup design must allow the brewer to control the coexistence time of coffee powder and brewing water at will.

In the era when shallow baked beans were not yet popular, deep baked beans had no problem because of their soft and crisp body and less fine grinding powder, and the accumulation of water in the filter cup was no problem; when the shallow baked beans became outstanding, the ripe beans were born at high altitude and the shallow baked structure was not fully stretched, the bean body was hard, and the fine powder produced by grinding was too much, which would settle to the bottom of the filter paper during cooking and form a blockage to the effluent. If the blockage is so serious that it becomes "stagnant water", it will affect the brewer's control over the soaking time, thus making the output concentration "uncontrollable".

Therefore, the outlet with large aperture, large area and no stagnant water allows the brewer to control the soaking time with the technique of water injection, which is the basic requirement of filter cup design.

The protuberances on the wall of the filter cup are called "ribs", which have the function of guiding the flow of water. Just like the double line in the barrel, the deeper and longer the ribs are, the better the effect of water diversion is, and the more helpful it is to eliminate the stagnant water in the filter cup. I don't know if you can see that the existence of the filter cup has only a negative effect on concentration control, which comes from "stagnant water".

Therefore, the design of the filter cup had better eliminate its own sense of existence as far as possible, do not hinder the rotation of the earth. As far as I am concerned, it is best to put filter paper on a shelf with wire instead of a filter cup. However, as far as business is concerned, according to the above geometric factors that affect the soaking time, you can use "shallow baking special filter cup", "Geisha special filter cup" and "South Italy re-baking special filter cup" respectively. And other names to produce different filter cups to meet different taste preferences of the customer group. Basically, the traditional wedge-shaped (ship-shaped) filter cup has a small total pore size and is not suitable for shallow roasting beans, but it is excellent for deep roasting beans; the famous door filter cups of Hario V60 or Kono are suitable for deep roasting to medium and shallow roasted coffee; for very shallow roasted beans, Kalita Wave filter cup should be a better choice.