Coffee review

Coffee brewing utensils vs. hand brewing coffee beginners how to choose brewing filter cups?

Published: 2024-11-05 Author: World Gafei
Last Updated: 2024/11/05, Do beginners of hand-brewed coffee find it difficult to choose many coffee filter cups on the market? This time in front of the street, let's talk about the three kinds of filter cups suitable for beginners: V60, Smart Cup, Kalita, to see the extraction principle and extraction effect of the three kinds of filter cups. The V60 coffee filter cup designed by Hario, a Japanese company, can be said to be one of the instruments that every beginner must enter. V60

Do beginners of hand-brewed coffee find it difficult to choose many coffee filter cups on the market? This time in front of the street, let's talk about the three kinds of filter cups suitable for beginners: V60, Smart Cup, Kalita, to see the extraction principle and extraction effect of the three kinds of filter cups.

V60 coffee filter cup

The V60 filter cup designed by the Japanese company Hario can be said to be one of the instruments that every beginner must enter. The name V60, which means a conical angle of 60 °, is quite intuitive. The data of 60 °angle is constantly verified by Hario that coffee powder can be distributed centrally, and water can also flow to the center of the filter cup during water injection, ensuring that the contact time between water and coffee powder is enough to extract the right coffee liquid.

V60 filter cup principle

Another structural feature of the V60 filter cup is that the ribs on the inside of the cup body, the spiral shape extends all the way from the bottom to the top, and the function is to guide the flow, so that there is enough space between the filter paper and the filter cup, so that the flow of water is good and the flow velocity is relatively fast. it is also a filter cup with a fast flow velocity among many filter cups. In addition, the ribs of the V60 filter cup rotate clockwise, and when injected clockwise, it will flow more smoothly along the lines, and if it is injected counterclockwise, it will slow down the flow of water. The large hole in the bottom of the V60 filter cup is also designed to promote the flow velocity.

Smart Cup

The Smart Cup, which originated in Taiwan and has the full name "Clever Coffee Dripper", is a filter cup with a controllable on-off valve at the bottom.

Because there is "Clever" in the name, and because the cup is easy to use, "Smart Cup" has become its synonym. In principle, only this Mr. Clever filter cup can be called "smart cup", while other similar brands can only be called "switch cup" or "quasi-smart cup". ) "Coffee Dripper" means that this cup can be used as a hand filter cup.

Smart cup principle

The key to the design lies in the piston valve at the bottom of the filter cup, after boiling water is injected into the filter cup, the water pressure will make the piston valve automatically close and stop the water, and the coffee powder can be fully soaked in it; after the soaking is completed, the filter cup will be placed on the mug, the chassis will be pressed to open the piston valve, and the coffee liquid will slowly flow into the cup.

The smart cup is extracted by soaking, but it doesn't take much skill. If it is difficult to skillfully master the steady flow of water and can not accept the fine powder under French pressure, then the smart cup is easy to operate. The coffee brewed out of the cup has a full and round flavor, and takes into account the filtering function of the hand filter cup. The coffee powder can be completely filtered to avoid disturbing the taste.

Kalita filter cup

Japanese kalita company imitated Melita filter cup in 1959 and improved the fan-shaped filter cup, changing the single hole which is small and easy to clog into three holes, and then from single-hole to multi-hole (six-hole or eight-hole), but the most common are single-hole and three-hole fan-shaped filter cup. Filter cup design: the shape is wide at the top and narrow at the bottom, the top is round, the hole is small and has three holes (not easy to block).

Kalita principle

Kalita trapezoidal filter cup design shows a wide and narrow shape from the side, showing a circle at the top, this design is conducive to the concentration of water, but also can make coffee particles evenly distributed, reduce the stacking condition, more ribs on the cup wall, a linear distribution, the distance between the ribs is the same, the purpose is to increase exhaust and flow speed. At the same time, its flow rate is relatively slow, and it is mainly extracted by soaking, which can show a better alcohol thickness.

Qianjie Coffee is brewed and compared with the rosy summer blend of the newly shelved Milasu Manor in Costa Rica.

Rose summer combination of Milasu Manor in Costa Rica

Producing area: Tarazhu, Costa Rica

Manor: Milasu Manor

Altitude: 1700m

Treatment: raisin rice way out

Varieties: Rosa, ET47, SL28, MACIO

V60 Qianjie coffee brewing parameters

Water temperature: 90 °- 91 °

Degree of grinding: BG#6m (size of fine sugar)

Ratio of powder to water: 1:15

Qianjie cooking technique: the first section is filled with 30 grams of water for 30 seconds, followed by 95 grams (the electronic scale shows that about 125 grams), and the injection is completed in about 1 minute. When the water level drops to the powder layer 2 gram 3, inject the remaining 100 grams (about 225 grams shown by the electronic scale), about 1 minute and 40 seconds. 1: 55 "~ 2: 00" titration is completed, remove the filter cup, and complete the extraction.

Cooking flavor: the fragrance of jasmine, the fermented aroma of raisins, the acidity of citrus, the sweetness of raisins, smooth taste.

Brewing parameters of coffee in front of Congming Cup

Amount of powder: 15g

Powder / water ratio: 1:15

Water temperature: 90-91 degrees

Degree of grinding: BG#5R (fine sugar is a little bit thinner)

Qianjie cooking technique: fold the filter paper, place it on the smart cup, wet the filter paper with hot water, and make the filter paper stick to the cup wall. Pour the ground coffee powder into the cup, pour into the hot water of 225ml, close the lid, and wait 4 minutes. After 4 minutes, put the smart cup on the sharing pot, the piston valve will automatically open, let all the coffee liquid drip on the sharing pot, and then you can taste the coffee.

Cooking flavor: fresh jasmine, citrus acidity, raisin fermentation and raisin sweetness.

Kalita Qianjie coffee brewing parameters

Grinding: medium and coarse grinding (80% pass rate of No. 20 standard screen)

Water temperature: 90 ℃

Gouache ratio: 1:15

Amount of powder: 15g

Qianjie center injection cooking technique: first round injection of 30g water to make the powder layer evenly wetted and steamed for 30s. Then slightly increase the water flow injection, direct the middle small flow water injection to 125 g section, wait for the water level drop to expose the powder bed, continue the central small flow water injection to 225 g cut off water, and remove the filter cup when the water level drop is about to expose the powder bed. The steaming starts and the extraction time is 2 minutes 39 percent 00.

Cooking flavor: Jasmine, berry-like acidity, sweet raisins, smooth taste.

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