What auxiliary tools are needed for the use of hand-brewed coffee filter cups

What is meant by "follicular style"? Merita small hole filter cup, its hole is very small, whether it is one hole or three holes, its dripping speed is slow, coffee powder is in fact fully soaked and extracted by hot water at a certain temperature, so medium and deep baking is better.

What is called "drip filter" (drip type)? Large hole conical filter cups such as V60, flannel, Swiss gold and other metal filters can all be induced to drop, their common feature is that the lower hole is large and smooth, and the speed of dripping is determined by the speed of water injection by the operator. so no matter what kind of baking can adapt to the so-called American or Japanese style is only roughly like this, must not be absolute, the American style also has shallow baking and fast flushing method, Japan, South Korea and China also have deep baking slow method.

Another problem is that follicle type and drip type (or drip type is more accurate) are more confusing problems. Typical American flavor is mainly medium and deep baking, full-bodied + mild bitter + sweet. It has both bitter and sweet personality. During the grinding, the water temperature is between 80 and 85 degrees, and the water flushing speed is medium speed. Deep baking is fine grinding, the water temperature is between 85 and 90 degrees, and the fine water is slow and bitter. Americans often drink a cup of coffee in the morning in order to wake up quickly, also known as "dawn coffee."

Shallow baking and medium baking + rough grinding, 85-90 degree fast rush method is the oriental nation's preferred method, pay attention to and the pursuit of bitter balance between the American style and the Japanese style is different. Although both American and Japanese styles may make the same filter cup, there are some differences in roasting, grinding, filter paper, water temperature and manipulation of coffee beans.

The biggest difference is that American hand brewing requires stirring coffee powder with a stirring stick, which is similar to the way we do siphon pots, while Japanese, Korean, Taiwan and domestic hand-made coffee only draws circles with water and never stirs coffee powder with sticks or bamboo slices.