What are the characteristics of the three-hole trapezoidal filter cup? What is the difference between a fan bowl and a cone bowl? Which is better than the trapezoidal filter cup or the V60?

Circling during brewing can accelerate the dissolution of coffee substances by hot water, so that we can get a cup of coffee with more adequate extraction. Whether it is a tapered filter cup or a cake filter cup, we can brew coffee in the same way. after all, their structures are more or less the same.

But once you get rid of these two kinds of filter cups and replace them with trapezoids, some friends will be troubled! Because compared with the former two, the structure of the trapezoidal filter cup is completely different. So a friend went to Qianjie and asked how the trapezoidal filter cup should be cooked. So today, Qianjie will share how this trapezoidal filter cup should be cooked.

What is a trapezoidal filter cup? The first filter cup invented in the world is a trapezoidal appearance, and because the matching filter paper is shaped like a fan, it is also called "fan-shaped filter cup". Although the trapezoidal filter cups of different manufacturers have some differences, without exception, they are all a design with wide top and narrow bottom.

Like other filter cups, the narrowed bottom helps to concentrate the injected hot water, while the enlarged upper layer of the filter cup increases the contact surface area of coffee powder and makes the hot water extraction more uniform. The trapezoidal filter cup used in the front street is kalita's trapezoidal filter cup. The trapezoidal filter cup of his home is mainly characterized by the linear distribution of its ribs and three holes at the bottom.

Vertical and protruding ribs can increase the exhaust effect of coffee during extraction, although the number of holes at the bottom is large, but the diameter is not large, so the flow rate of extraction will be slowed down. Such a combination can appropriately prolong the extraction time of coffee to form a soaking effect, and the final coffee taste will be more mellow, which is very suitable for deep-roasted coffee brewing. (after all, it was born in the era when the mainstream was deep-roasted coffee.)

How to cook the trapezoidal filter cup? According to the above description, I believe you can know that the water seepage rate of trapezoidal filter cup is relatively slow. If we use the same extraction parameters as the fast-flow filter cup such as V60 filter cup, then the over-extraction phenomenon will occur because the extraction time is too long. Therefore, we need to reduce the extraction efficiency of other parameters, so that the extraction phenomenon of coffee will not occur easily after a long period of extraction. Secondly, in the aspect of water injection, although the structure of the trapezoidal filter cup is not standard round, we can still use the circle, because the extraction efficiency brought by water column stirring is still necessary. So, we still need to circle, but we just need to change the circle to an ellipse.

Then the front street will demonstrate how to use a trapezoidal filter cup to cook! Since it is suitable for deep-roasted coffee, we will use the most classic gold manning as brewing beans in this experiment! The extraction parameters are as follows:

Beans: Sumatra Gold Manning

Powder content: 20g

Grinding: 11 scale of ek43, 70% overscreening rate of No. 20 screen, coarse sugar

Ratio of powder to water: 1:15 (300ml hot water)

Water temperature: 88 °C

Cooking: three-stage style

Filter cup: kalita

Because the filter cup is made of ceramic, we use hot water to wet the filter paper to preheat it.

Then again, we used 40ml with twice the amount of powder in advance for 30 seconds of steaming. After the end of the steaming, we carry out the second stage of hot water injection (150ml)! This section of hot water will first be injected from the center, and then slowly circle outward. In the process of water injection, we can appropriately lower the water injection height, because the extraction time is prolonged, we need to reduce the stirring strength, so as to reduce the erosion of the water flow to the powder bed.

When the hot water in the powder bed is about to run out, that is, when the powder bed is slightly concave, we inject all the remaining hot water (110ml) of the target.

This injection is mainly in the center, so the form of our injection is in a slow circle. Then wait for all the hot water to drain, and then you can finish the cooking!

The total extraction time is 2 minutes and 10 seconds! Compared with the faster flow rate of V60, kalita rushes out of Mantenin will indeed be more mellow, spices, chocolate taste is very obvious, between the taste is very balanced, high sweetness, long return, very comfortable!

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