What are the characteristics of Hario's new cross star infinite filter cup? What is the best cooking technique for infinite filter cups?

Recently, Hario has released a new type of filter cup, which is obviously different from the classic V60 filter cup this time. Then let's go with Qianjie to see what is the highlight of this filter cup.

Cross star infinite filter cup

The filter cup Hario is named MuGen, and the overlooking filter cup looks like a cross star pattern. The structure of the filter cup is also very simple, in the shape of a V60, with rib grooves extending to the bottom around the edge of the cross star and four concave corners.

The following is the state of wetting the filter paper and closing the filter cup, so that it is easier to observe the distribution of the ribs.

Generally speaking, the rib structure is relatively simple, excluding these ribs, its structure is very similar to the filter cup of Kono. It is worth mentioning that this filter cup is different from the classic V60 in that the ribs of the classic V60 are protruding, while the wireless filter cup is sunken, so if you want to use the tapered filter paper of the classic V60 with the filter cup, when folding the filter paper, you should fold more points (not along the sewing line of the filter paper) to reduce the angle.

What kind of cooking method is suitable for this filter cup?

The packaging of this filter cup is marked [V601 back-extraction filter cup], that is, one-time extraction filter cup. This is also in line with the official recommendation to finish the cooking (not steaming, that is, one-shot cooking). Because before the street tried to use one-throw style, one-cut flow, three-stage cooking for comparison.

The experimental coffee beans used in Qianjie are Arsi of Ethiopia. The brewing parameters are as follows:

Coffee powder: 15g

Ratio of powder to water: 1:15

Degree of grinding: medium and fine grinding (pass rate of No. 20 standard sieve 80%)

Boiling water temperature: 91 ℃

One-throw type (that is, no stuffy steaming and one-stage cooking)

First of all, wet the filter paper and close the filter cup, pour in 15g coffee powder, pour water outward at a uniform speed to 225g, the completion time of water injection is 42 seconds, there is no coffee foam in the whole process of water injection, the delamination is relatively high, and the launching speed is slow and uniform. Finish the extraction when all the coffee liquid in the filter cup flows into the next pot for 2 minutes and 26 seconds.

Through the concentration meter, the concentration of coffee is 1.19%, and the extraction rate is 15.66%, which belongs to the insufficient extraction in the golden cup criterion. But we taste, the overall flavor is relatively light, but very clean, with a hint of fresh flower fragrance, lack of flavor expression, taste and light flavor make people feel surprisingly comfortable.

One knife stream

First of all, wet the filter paper and pour in 15g coffee powder, first pour 30g water into the moist coffee powder and steam for 30 seconds, then the center injects water in a circle to 225g, and the time to finish the water injection is 1 minute 09 seconds. At this time, the surface of the coffee powder layer is yellowish grease foam. Finish the extraction when all the coffee liquid in the filter cup flows into the next pot for 2 minutes and 24 seconds.

Through the concentration meter, the concentration of coffee is 1.37%, and the extraction rate is 18.06%. The extraction efficiency is really improved by steaming. Through the taste, the taste is also so clean, the sweetness of the berries is fully demonstrated, and the whole is still satisfactory.

Three-stage type

First, wet the filter paper, close the filter cup, pour in 15g coffee powder, first inject 30g water moist coffee powder and steam for 30 seconds, then pour water outward to 125g in the center, and then inject the last section when the liquid surface is almost exposed to the powder bed. Similarly, circle the center to 225g, and finish the extraction when all the coffee liquid in the filter cup flows into the next pot for 2 minutes and 32 seconds.

Through the concentration meter, the concentration of the coffee was 1.41%, and the extraction rate was 18.59%. Through tasting, the flavor of the coffee was rich, and the flavors of berries, citrus and flowers were fully displayed, and the taste was still clean and smooth.

Compared with Kono filter cup

When I saw this filter cup in front of the street, the first thing I thought of was the Kono filter cup. The simple guide bone and perfect lamination are the common characteristics of the two filter cups. So Qianjie compares Kono's short bone filter cup with this infinite filter cup, using Kono filter cup or one-throw cooking (because Qianjie wants to see if Hario's proposal for infinite filter cup can be used on Kono filter cup).

Similarly, wet the filter paper and close the filter cup, pour in 15g coffee powder, pour water around the center at a uniform speed to 225g, and the time for water injection is 46 seconds. Finish the extraction when all the coffee liquid in the filter cup flows into the next pot, the time is 1 minute 45 seconds. Under the same grinding degree and cooking method, the launching speed of Kono filter cup is much faster than that of infinite filter cup, which makes Qianjie more surprised!

The concentration detected by the concentration meter was 1.09%, and there was a sense of water and miscellaneous sensation in the flavor, which was not found in the infinite filter cup.

Compared with V60 filter cup

Then compared with its older classic V60 filter cup, using three-stage brewing comparison, other coffee brewing parameters are the same.

Wet the filter paper, close the filter cup, pour in 15g coffee powder, first inject 30g water moist coffee powder and steam for 30 seconds, then pour water outward to 125g in the center, and then inject the last section when the liquid surface is about to emerge from the powder bed, also circle the center to 225g, finish the extraction when all the coffee liquid in the filter cup flows into the next pot, the time is 2 minutes. The total extraction time of using V60 is nearly 30 seconds faster than that of infinite filter cup, and the last stage of water injection is about the same.

Compared with the use of three-stage cooking of these two filter cups, V60 embodies a richer flavor and clearer aroma. The infinite filter cup is fuller than V60 in taste. However, it can be seen that if three-stage cooking is used, the infinite filter cup does not have an advantage.

What are the characteristics of the cross star infinite filter cup

Looking back at the comparison of these groups of brewing in Qianjie, the most obvious feature of the infinite filter cup is that it takes a long time to extract (soak) and is not easy to over-extract, which is very good at uniform extraction. It is also very friendly for coffee novices who are not good at water control (high fault tolerance rate). The most shocking thing is that the low extraction rate of 15.66% does not show the negative flavor of insufficient extraction (although the good flavor is not enough). Qianjie is an experimental brew this time, and the official recommendation of non-stuffy steaming is really feasible, which can be further adjusted in the degree of grinding to extract more coffee flavor.

Generally speaking, this is a very fault-tolerant filter cup, and it is a good choice for partners who want to simply drink a good cup of hand-brewed coffee!