The pre-soaking time of hand-brewed coffee is recommended to inject water, coffee powder, hand-flushing equipment KALITA

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Usually we brew coffee, more commonly used V60 filter cup, but V60 flow rate is faster, the flow of water injection and flow control requirements are higher, it may be difficult for beginners, then the kalita filter cup will be a better appliance choice.

Why is it called kalita?

Kalita, which is the name of a company, Kalita has been making coffee utensils in one of its Japanese companies since 1950. The inventor of the fan-shaped filter cup is not kalita, but Mrs. Merita. The invention of the filter cup is to dig a hole under the copper cup, and then the filter cup introduced by Melitta is the common single-hole fan-shaped filter cup. Because of its smaller caliber and slower flow rate, it is more suitable for deep-roasted coffee in German style, and it was not until the third wave of coffee that it revived in Japan.

In 1959, Kalita modified the fan-shaped filter cup, changing the single hole into three holes to reduce clogging, and brewers can adjust the concentration of coffee by controlling the speed of water flow. Kalita fan-shaped filter cup, also known as "trapezoidal filter cup" or "platform-shaped filter cup", the hole at the bottom is smaller. From single hole to multi-hole (six-hole or eight-hole), the most common are single-hole and three-hole fan-shaped filter cups.

What are the characteristics of Kalita filter cup?

Viewed from the side, the shape is wide at the top and narrow at the bottom, which is conducive to the concentration of water, while the top is round. The purpose of making a wider area is to make the coffee particles evenly distributed and reduce the stack condition. There are many ribs on the wall of the kalita cup, distributed in a straight line, and the distance between the ribs is the same, in order to increase the speed of exhaust and flow. At the same time, its flow rate is relatively slow, and it is mainly extracted by soaking.

How to use kalita to do hand flushing? First of all, prepare the equipment:

Filter cup: kalita filter cup is selected, because there are three small round holes at the bottom, the flow rate is relatively slow, so the whole process is semi-immersion extraction. For beginners who are not good at controlling water flow, it can easily help you achieve full extraction without having to worry about insufficient extraction caused by excessive water flow. There are two kinds of kalita three-hole filter cups, one is straight, the other is triangular distribution.

Filter paper: kalita trapezoidal filter paper, it is worth noting that the last cup is divided into sizes: 101,102,103, the corresponding filter paper is also divided into the above model, household generally recommended 101model. Some people also use the Swiss gold KF-2swap 4, which was originally used in American machines. Because it is a metal strainer, it is inevitable that a little coffee powder will be filtered into it.

Hand brewing pot: there are many brands of hand coffee utensils, it is generally recommended that beginners start with a thin mouth pot with an inner diameter below 5mm, a general thin mouth pot, a court pot, and a sharp mouth type crane mouth pot, the water flow is easy to control, there will not be too much water flow, too large water flow, the water will directly pass through the coffee powder, to the next pot, resulting in insufficient extraction.

Other instruments to be prepared: electronic scales, timers, thermometers

Coffee beans: 15g Polsa, Guatemala

Degree of grinding: small Fuji 3.5

Powder / water ratio: 1:15

Water temperature: 90 degrees

Time: about 1:50 seconds

Brewing and cooking techniques:

The beans have been kept for 7 days, first rinse the filter paper with hot water, put the coffee powder, gently pat and smooth it, cook with 90 degrees water temperature, 1:15 powder-water ratio, steam for 30 seconds with 25g water, let the powder layer fully absorb water and exhaust, and prepare for extraction for the second stage water injection.

The second stage of water injection to 120g; moderate height, small flow, uniform slow circle of soft water injection, the use of soaking way to let coffee powder release good substances, reduce the erosion of the powder layer

The third stage of water injection to 225g; when the water surface drops 1 stroke 3, the third stage water injection to 225g, when the water surface drops slowly, representing the fine powder has begun to deposit in the bottom of the filter cup, slightly increase the amount of water injection and circle speed, let the bottom powder dance, reduce excessive extraction, appear bitter taste; finally, stop extraction around 1:40 seconds, remove the filter cup around 1:50 seconds, and the last 5g liquid is not needed.

Flavor: smell caramel and ripe fruit, just imported soft citrus acid, plum, passion fruit, yellow lemon sour taste, slowly appear similar to sugar and honey sweetness, aftertaste there is a hint of brown sugar aroma, smooth texture, clean, mellow thickness than V60, rich layers.

In fact, it is not difficult to cook with a kalita filter cup. With appropriate grinding degree, water temperature and stable water injection method, the taste will not deviate too much, and a stable flow requires more practice. I hope it will be helpful to you all today.

Daily cooking | shallow baking rose summer + cake filter cup

Shallow baked rose summer + cake filter cup, this combination to explain how shallow baked beans can wash out the sweetness.

[equipment introduction]

Hand punch pot: kalita copper pot, thin mouth pot

Beans: in front of the street sun Jason rose summer, shallow baking

Filter cup: Kalitta Wave coffee filter cup is available in two sizes: # 155 and # 185. the size of # 155 is smaller for a cup of coffee and # 185 is larger for 2-4 people. The KalittaWave coffee filter cup is available in both glass and stainless steel, and there is also a ceramic one for # 185.

The difference between KalitaWave and the familiar HarioV60 is that the bottom is flat, and the flat-bottomed design makes the extraction more sufficient. If you take a closer look at the Kalita stainless steel filter cup, you can see that there are three small holes in the flat bottom.

# 155

Need to buy cake cup special filter paper, Kalita filter paper, it is recommended to use Bonavita cake cup filter paper, thicker version than Kalita, special deepening design side guide slot.

Shallow roasted coffee beans, the substances in the beans are extremely difficult to extract, in the degree of grinding often take a relatively fine grinding, if it is V60 is also a little finer than the following picture, which can increase the immersion area of coffee powder and improve the extraction rate. Using cake filter cup is actually a process of immersion and extraction, and it can also be used with kalita ladder filter cup. Next, Qianjie Coffee offers hand-brewing advice:

First, temperature.

Rose beans are recommended to be boiled at a water temperature of 91-92 degrees. Lowering the water temperature can slow down the extraction rate and reduce the extraction of bitter substances.

Second, soft (the current should be soft)

Gentle injection of water to reduce the impact of water on the powder bed. To control the height of the water level in the filter cup, slowly pour water at a lower height after steaming, and then let the coffee powder in the filter cup seem to be soaked. This can slow down the pace of extraction and easily produce coffee with a soft taste and a solid taste.

Third, slow (circle slowly)

Slowly pour water on the powder bed from the inside to the outside and then from the outside to the inland. Too fast a circle will increase the stirring effect of the water on the coffee, and it is easy to make the medium and deep roasted beans bitter. Try to reduce the stirring of the powder bed and try to extract the taste of coffee by soaking. This can effectively control bitterness and astringency.

Slow and steady continuous water injection: thin water flows around the circle and gently injects water to let it be extracted evenly, very slowly. Kalita filtrate is slower than kono cone cup and V60 cup. Can also be properly stirred with a mixing rod, usually in the steaming stage, a cross stirring, so that water in full contact with coffee powder, increase the release of aromatic substances.

Fourth, the ratio of powder to water used in shallow baking: 1:13-1:14

That is, 18 grams of powder, with 250ml water, this proportion is moderate, will not pour out too strong thin coffee.

Specific parameters: the hot water in the hand flushing pot draws a circle clockwise in the middle of the filter cup, starting the time when brewing, brewing coffee to about 40g in 15 seconds, and then stopping water injection, when the time reaches 1 minute 06 seconds, the second water injection. The second time of water injection is the same as before, draw a circle clockwise with the center of the filter cup, the water flow should not rush to the place where the coffee powder is connected with the filter paper, so as to avoid the channel effect, the coffee powder can be washed to the outermost circle and set aside a circle to brew in the middle. Within 3 minutes, the coffee should be washed to 250g and finished by hand.

[main points]

When steaming, the force of water injection is not too strong, gently, do not touch the edge of the filter paper.

The amount of water used in steaming should be about 10% of the total water. In the case of 300ml coffee, the amount of water needed for steaming is about 30ml; or according to the amount of powder, if 15 grams of powder, the steaming ratio is 1:2, 30 grams of water can be injected, and if 20 grams of powder is steamed at 1:2, 40 grams of water can be injected.

In the process of steaming, there is as little extract as possible; when there is too much extract in the kettle, the amount of water injected should be reduced, or attention should be paid to the degree of grinding.