Chemex and KONE hand brewing techniques hand brewing utensils coffee utensils boutique coffee

Designed by Keith Gehrke of Portland Coava Coffee, KONE is a reusable stainless steel tapered filter for Chemex coffee pots with a capacity of more than six people. Through the tiny holes in the filter, KONE can completely extract the oil and particles from the coffee. As mentioned earlier, a good cup of coffee can have both the smooth taste of the filter pot and the hand-brewing method to retain multi-layered flavor.

When using KONE correctly, you need to fix some of the hand flushing techniques that used to be taken for granted.

First of all, the coffee powder should be ground much finer than using filter paper, and then, do not stir the coffee powder as much as possible when injecting water. If you use the KONE filter in the traditional way, such as rough grinding and stirring the coffee powder, the water will stay on the filter for too short, thus extracting the coffee with insufficient flavor. The magic of KONE is that it uses finely ground coffee to extend the extraction time and enables coffee to be extracted evenly through holes in the entire filter. In order to give full play to the design of the KONE, it is necessary to use a hand punch to provide a stable flow and hold the water injection position. Of course, a good bean grinder is also very important. As for the amount of powder, Able Brewing recommends 25 grams of fine to moderately ground coffee powder versus 400 grams of water. After several times of water injection, wait for one minute after the first water injection, so that the coffee powder is fully infiltrated, then add the remaining water, and inject water slowly. The whole extraction time usually takes two to three minutes.