. Kalita bronze lamp 0.9L Japanese coffee utensils
Advantages:
1) the water is soft and very stable
2) the spout is raised very high, which increases the impact of the effluent, and at the same time, the kettle can be very close to the filter cup without scraping the filter paper.
3) very good-looking (I think).
Disadvantages:
1) the heat preservation is so bad that there is a boiling water kettle and then poured into the boiling water. At a glance, it is only 80 degrees below this kind of thing. I wonder if I'm going to immerse it all in a boiling kettle. As a result of this problem, many mainstream third-wave shallow baked beans that need high temperature basically do not need it, and do not even think about the Nordic method. Basically, it can only apply to the requirements of deep baking in Japanese and Indonesian beans. It would be nice to have 85 degrees after fully warming the pot.
2) there is no medium and coarse flow.
3) as soon as I use the ordinary American method of mixing, the water shakes badly, and I can only circle (fall) obediently and gently, which completely contradicts the conventional method of big mixing after I use Kalita, so I don't like orz.
4) Copper pot, hard maintenance wound (although it seems less easy to rust than red copper, it is also possible that red copper is used every day, and the illusion that no one uses the magic lamp)
5) portability is zero.
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