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Comparative study on the effect of conical filter cup on coffee brewing

Published: 2025-08-21 Author: World Gafei

Last Updated: 2025/08/21, (upper left KONO, upper right UN caf, lower left harioV60-01, lower right Keycoffee diamond filter cup) has always wanted to carefully compare the differences between the various filter cups, we originally planned to compare all the filter cups, but it was a bit far-fetched to remember that the difference was too big in the same cooking environment, so we finally decided to compare the filter cups with the same cone shape. The operation of this experiment

(upper left KONO, upper right UN caf é, lower left harioV60-01, lower right Keycoffee diamond filter cup)

Always wanted to carefully compare the differences between the various filter cups, we originally planned to compare all the filter cups, but it was a bit far-fetched to remember that the difference was too big in the same cooking environment, so we finally decided to compare the filter cups with the same conical shape. The operator of this experiment is Xiao Hei in the store. we all use the same cooking method for the four filter cups, steaming at the same time and water, and using the same amount of water to finish the cooking. As in the past, we try our best to achieve the consistency of each group of experiments, and in order to get accurate results, we repeat the experiment of each filter cup 3 times to analyze the stable data as much as possible, because we all know that there are many changes in hand impulse.

Main instruments and articles of the experiment

Coffee beans: Nicaragua Tianyi Manor washing treatment, medium roasting

Bean grinder: Baratza Forte-BG, grinding degree 4T

Conical filter cup: hario V60-01, kono, Key coffee diamond filter cup, UN cafe tapered filter cup each: Kono MD-25 (1x 2 people)

The steps of the experiment:

Prepare hand flushing utensils, boil water, weigh 12g (W1) coffee beans and set aside after grinding

Wash the filter paper, add the ground coffee powder to the filter cup, and gently shake the filter cup to smooth the surface of the powder layer. When the water temperature drops to 90 ℃, 50g water is injected and steamed for 30s.

After steaming for 30s, 50g water was injected around the circle, and the water level in the cup to be filtered dropped. The remaining 100g water was injected again around the circle during the cooking time 1min. The completion time of water injection was recorded as T1, and the time when the filter cup was finally removed was recorded as T2. The weight of the coffee liquid obtained by weighing is recorded as W2

Each filter cup is brewed and boiled for comparison.

After the coffee liquid was naturally cooled to room temperature, the TDs value was measured, the average value was calculated three times after repeated operation, and the extraction rate (Ext.)

Repeat the above steps, a total of three sets of data were measured.

(50g water for 30s steaming)

(total water injection 200g)

(net liquid weight of coffee)

Data recording and result analysis:

Ext (%) = W2 * TDS (%) / W1

In terms of concentration and extraction rate, the difference between different types of tapered filter cups is actually quite small, and the concentration difference of the order of magnitude of 0.01% is almost indistinguishable in blind measurement.

In terms of sensory perception, the cooking effect of each filter cup is quite different. Kono showed the most prominent acidity of the four, while the conical filter cup of UNcafe had the weakest acidity, while UNcafe had the strongest sweetness and V60 the weakest. For the most prominent sensory perception of each filter cup, see the rightmost column of the table.

In fact, the final result is quite unexpected, if you take into account the extraction rate, then you can now grab one of these four filter cups to use, because they are not very different in the extraction rate. But the magic is also here, in the case of similar extraction rate, the personal senses of each filter cup are much different. You can take a closer look at the table of the experiment above, and because the senses are actually very difficult to define, we decided to first leave out the description of bean flavor and give a relatively simple description for everyone to compare. Finally, we cut in from acidity, sweetness and alcohol thickness, and the three people wrote down their senses and selected them in order to get the final sensory evaluation. If possible, we suggest that interested friends try it themselves and use their own senses to feel the difference between the four filter cups.

At the end, of course, I would like to thank the operator Xiao Hei for making 12 groups of coffee. Lao Lin, the data recorder, stayed after work to test the concentration and extraction rate. Fortunately, everyone drank till night. You are the best.