Coffee review

What is the difference between model 01 and 02 V60 filter cups? Why is the coffee made by increasing the amount of powder not good? What is the reason why coffee is weak?

Published: 2024-07-21 Author:
Last Updated: 2024/07/21, For most people, the amount of powder will be a relatively fixed parameter. After all, it is not used, and it will not be changed due to the degree of roasting of the coffee beans, so under normal circumstances, we will always use a fixed amount of powder for brewing. But if there are times when we suddenly need to increase the amount of flour to cook, then

For most people, the amount of powder will be a relatively fixed parameter. After all, it does not use, and will not change because of the depth of roasting coffee beans, so under normal circumstances, we will use a fixed amount of powder for cooking.

But if there are times when we suddenly need to increase the amount of powder to brew, then we are likely to find that the taste of the coffee is different from that normally brewed! So why did this happen?

The thickness of the powder bed has changed. "Why does the hand punch for a single person always use 15g?" Friends in this article will know that the difference in cooking is caused by the change in the thickness of the powder bed. No matter what the shape of the filter cup, the increase in the amount of coffee powder will synchronously increase the thickness of the powder bed in the filter cup. The more the coffee powder, the thicker the powder bed. We can take a look at the comparison of 15g and 20g powder in the same type of filter cup.

The thicker the powder bed, the more hot water needs to pass through the coffee powder and extract more material. At the same time, because of the increase in hindrance, it will take more time for hot water to pass through the coffee powder. Therefore, when the amount of powder increases to a certain extent, if the original cooking method is still used for cooking, then the extraction time will be too long, and it is easy to produce over-extraction phenomenon. The way of cooking here is the state of water flow during water injection! Large and small water flow, high and low water level, etc. Therefore, when we increase the amount of powder for cooking, we must pay attention to adjust the state of water flow. Qianjie will recommend using a larger flow of water to raise the powder bed, so as to reduce the thickness of the powder bed permeated by hot water, and to spread the coffee powder flat on the filter cup so that it can be more evenly extracted by hot water, which is killing two birds with one stone. However, it should be noted that the capacity of the filter cup is limited, so we can not increase the amount of powder indefinitely, and this is also a factor that makes a difference in the taste of coffee after increasing the amount of powder.

Is there a limit to the filter cup? How much is the limit?

The filter cup can not hold infinitely, so the filter cup has the distinction of 01 and 02. 01 filter cup is suitable for brewing 150g coffee powder (1g / 2p), while 02 cup is suitable for 20g / 40g coffee powder (3g / 4person portion), which is twice as much as 01 cup. The limit mentioned in Qianjie does not refer to the capacity of the filter cup to powder, but to the capacity of the filter cup to water. When we make coffee, we will divide the whole brewing process into several stages, which can be 2 or more. The reason why water injection should be distinguished is not only for steaming, but also to prolong the extraction time, and the filter cup cannot hold too much water.

Because the hot water we inject during cooking does not seep out in one breath, but is orderly and depends on gravity to seep down. In the process of infiltration, hot water needs to avoid coffee powder as an "hindrance", which means that there is not much room for hot water to flow. If too much hot water is injected in a short period of time, it will lead to hot water accumulation. The increase in the amount of powder will make the hot water increase synchronously according to the powder-to-water ratio, so the same paragraph needs to inject more hot water because of the increase in powder, which can easily exceed the threshold of the filter cup. For example, it may be easier to understand: 15g powder and 25g powder, the same three-stage, the same 1:15 powder-water ratio, 01 model V60 filter cup. The amount of water that needs to be injected into the second stage of 15g powder is about 50% of the total water, that is, 110ml, while that of 25g powder also needs to be injected 50% of the total water in the second stage, but the amount of water it needs to inject is close to 190ml! Assuming that the launching speed is relatively slow, then 15g powder plus 110ml hot water happens to be in the 1/2 position of the filter cup, while 25g powder plus 190ml hot water just exceeds the threshold of filter cup capacity. If the hot water does not infiltrate in time, it will prevent the hot water from being fully injected in the second stage. At the same time, too much hot water will seep out from the top where there are several sections of diversion bones, forming bypass water! In the end, the taste of coffee is likely to be bitter and light.

So, if you don't want this to happen to coffee, you need to pay attention to the appropriate filter cup when increasing the amount of powder. For example, V60, when you use more than 20g of powder, it is best to replace it with a large V60 of model 02, which is the safest. And brewing about 20g of coffee powder, only need to change the water flow on it!

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