Is hand-brewed coffee hard to drink?! Check if you are using the hand-brewed coffee machine correctly

We all know that there are many kinds of filter cups, mainly in terms of cup shape and inner wall structure. For example, the spiral pattern of the traditional V60 slows down the outer water flow and strengthens the torque to squeeze the coffee to improve the extraction; the flat inner wall of the upper part of the KONO allows the coffee to be exhausted downwards during the extraction process, creating a "pseudo-vacuum" in the powder bed and siphoning the extracted coffee; another example is the unique structure of CHEMEX that can create a pure coffee taste and flavor... There are also Kalita, cake cups, smart cups, etc.

Among these various hand-brewing utensils, some friends will choose according to different coffees or roasting degrees, and then say which utensils will be used to make which coffees will definitely be better.

But understanding the working principles of different equipment can still help us avoid incorrect extraction. Let's discuss two types of extraction. Why only two? Because hand-brewed coffee actually has two states - filtration and soaking. The study of various inner wall patterns, techniques, and water flow is the field of "madmen" and requires very in-depth understanding and discussion. What we have to do is very simple: a cup of correctly extracted coffee.

The filtration type is represented by V60, and KONO, Kalita, cake cup, and CHEMEX also belong to this category. However, different structures do have different extraction conditions, and you can get a general idea by observing the shape of the filter cup.

There are two misunderstandings to note:

1. Choose the right filter cup to extract the corresponding amount of coffee. Why are there filter cups of 01 and 02? They mean that the 01 filter cup is for 1-2 people, and the 02 filter cup is for 3-4 people. In particular, don't use a 02 cake cup for multiple people to make one cup of coffee. There is only a thin layer of coffee powder. Are you sure you are making coffee and not filter paper?

2. Why do we always say to pour water around the middle of a coin-sized cup when brewing with a V-cup like the V60? Why do we say not to pour water to the edge? Because although there are patterns on the design and the filter paper is fitted to prevent "side leakage", people still often make the mistake of flushing the filter paper. It may be that the impact force is too great or it may be too far to the outside. In short, if the coffee layer attached to the inner wall of the filter paper is penetrated, a "channel" will be formed, and the coffee will inevitably be bland.

The vase CHEMEX in the coffee world is a little different. First of all, it is designed for multiple people to brew, so don't use a single dose of powder! And it is more immersion-oriented. Looking at such a "long" extraction area, if you want to use a large water flow to hit the bottom, it is recommended to use the American violent brewing method to only inject water in the center to let the bottom coffee powder roll a little, and then inject it at a time to the appropriate water-to-powder ratio and let it filter the coffee~

The coffee used is usually darker roasted beans. If you use very lightly roasted coffee, you will find that it is easy to clog, and the coffee powder does not "climb" up to the wall of the cup to form a filter layer, causing the coffee to be weak. However, if the grinding degree is coarser, water will easily escape and extraction will be insufficient.

Kalita filter cup, common single hole and three holes. The single hole Kalita is more suitable for medium to dark roasted coffee, and like CHEMEX, it can be soaked and filtered by injecting the required amount of water at one time, which is an immersion-dominated extraction;

The three-hole coffee maker is suitable for coffees of various roasting degrees. Since the flow rate is faster than that of the one-hole coffee maker, it is necessary to brew in sections and stir the water flow according to the situation. For example, the barista used a V60 to operate the single-hole Kalita filter cup at the beginning, which was incorrect from the result.

Test coffee beans: Costa Rica Orange Manor (5 days after roasting)

Brewing method: hand brewing

Grinding degree: 4A (BG)

V60, 18g powder, water temperature 91 degrees, water-to-powder ratio close to 1:14

50g water, steam for 40 minutes (stir during the steaming),

Pour 252ml of 2-degree water, stir during the brewing process, and shake well after brewing (total water volume 50+202=252g).

As for the pure immersion methods such as Smart Cup, AeroPress, and French Press, as long as you don't stir too much, use too high a water temperature, or grind too finely, you generally won't make coffee that's too hard to drink.

In addition, the flavor of coffee brewed by V60 filter cup and KONO filter cup will also be different. Let’s continue to look at the experiment of Asali beans from Kenya~

This bean has a more obvious flavor of cherry tomatoes and black plums, bright acidity, prominent sweetness, a juicy feel, and a lingering berry aroma and brown sugar sweetness.

Country: Kenya

Producing area: Thika

Processing Plant: Asali Honey Processing Plant

Altitude: 1550-1750 meters

Soil: Volcanic soil

Rating: AA TOP

Variety: sl-28, sl-34

Treatment method: 72 hours washing in Kenya

Roasting degree: medium light roast

We now use the parameters we usually use to brew a pot of [Kenya Asali] with V60 and KONO filter cups.

V60

Water temperature: 90℃

Grinding degree: BG 5M (China standard No. 20 sieve pass rate 64%)

Powder-water ratio: 1:15

Brewing method:

Steam with 29 grams of water for 30 seconds, slowly add water in a small stream to 125 grams in sections, and when the water level drops and is about to expose the powder bed, add water to 227 grams and end.

Total brewing time (starting from steaming): 2'02"

The flavors are grapefruit peel, cherry tomatoes and berries, with bright acidity and a distinct juicy feel at the end.

KONO

Water temperature: 90℃

Grinding degree: BG 6M (China standard No. 20 sieve pass rate 47%)

Powder-water ratio: 1:15

Brewing method:

Steam with 30 grams of water for 30 seconds, slowly add water in a small stream to 125 grams in sections, and when the water level drops and is about to expose the powder bed, add water to 225 grams and end.

Total brewing time (starting from steaming): 2'13"

It has a distinct taste of orange peel and black tea at first, a bit like lemon black tea, with a distinct sucrose sweetness at the end.

At first glance, it seems that the only difference between these two filter cups is the grinding degree selected because of the different flow rates. Under the premise that other parameters remain unchanged, switch the two grinding degrees and see what changes will occur~

It has a bit of sourness and a higher concentration than the one brewed with V60. There is a distinct tea flavor at the end, and the sour-sweet imbalance is a sign of over-extraction.

In general,

The KONO filter cup mainly uses immersion extraction during extraction. This extraction method will make the overall extraction more uniform, the aroma will be restrained, the taste will be mellower, and the sweetness will be fuller and rounder.

The V60 filter cup, due to its design and fast flow rate, is easy to stratify during the extraction process, thus easily showing multi-layered aromas and varied flavor levels. The coffee will have rich acidity changes from hot to cold, and the taste is clear and transparent. However, compared to the KONO filter cup, it is easy to extract unbalanced, the personality is stronger, and the mellowness is average.

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