Let’s enjoy brewing with Origami🌻
Pour 50cc of water every 30sec
This time there is a more obvious difference than the previous experiment with Flower Dripper, regarding temperature and TDS.
Flow rate: not much difference (about 5 seconds)
I think the shape of the filter paper or its material has a huge impact, which directly affects the taste and texture of the coffee. In the future, I will be very careful when using Wave's filter paper.
Visually, Abaca presents a small and concentrated space. Wave’s space is flat and wide. Probably, these differences may affect the extraction efficiency and Osmotic pressure.
Originally, I expected the Wave's filter paper to be warmer because there is less space between the filter paper and the dripper, and there may be less time for the coffee to be exposed. But it turned out to be the opposite, and I think it might be because the ceramic material fired by Origami loses more heat even with a full warm cup.
But this is merely my guess and requires more professional equipment verification.
]]>
Does it count as Flat bottom challenge?
I'm curious to know how this affects the extraction rate and temperature when using flat-bottom filter paper on the cone-shaped dripper.
Pour 50cc of water every 30sec
*I learnt this recipe from Mordy and Matteo last year. Time to revisit this recipe and see the difference!
After this experiment, I found that there is a clear difference between them, especially the flow rate. The flow rate of Abaca Filter Paper is much faster.
I expected that, as the KWF-155 has more prominent ribs with a lot of space in it, the flow rate might be faster. However, the results of this experiment shows otherwise. It may involve the density and the performance of the paper with fine coffee grounds.
Flow rate changes the brewing time, and affects the TDS. Of course, TDS doesn't necessary relate to the tastiness of the coffee, but these data can help us adjust the brewing method.
In terms of temperature, I thought there would be a clear difference between the two, but it turned out not to be the case.
When using a ceramic dripper, I will always use a lot of boiling water to warm the cup, including the dripper and the server.
KWF-155: outstanding tea flavour, silky, slightly bitter.
Abaca Filter Paper/Cone-Shape: prominent acidity, fruity, fuller body.
]]>
It has little space and concentrated extraction. Compared with Cone Shape / other flat bottom dripper, it is difficult to brew more than 20g of coffee (not for more than two people), you’ll need to use 185.
With Flower Dripper we sometimes go to 25g, or even 30g, especially for darker roast coffee, we will use a higher ratio of powder to water.
Since it is small and concentrated, it can easily overflow, so be careful when pouring. This either limits the brewing time, or it excludes other brewing methods and possibilities.
No doubt, it's not too difficult to brew a good, balanced coffee.
In my personal opinion, for a more acidic, or a coffee with a special flavour, this dripper will not give a lot of flexibility.
If you want to read more about our review of this dripper, you can refer to some of our previous videos🙂
]]>This beautiful Kalita Wave Set is one of them.
From the look of it, you’d immediately relate to a similar shape brewer, Chemex. Some say it is a competition between the US and Japan.
Read more: Chemex vs Kalita wave set
What do you think?
]]>
Read more:
Day 1 Orea V3
Day 2 SIMPLIFY the Brewer
Day 3 April Pour Over Brewer
Day 4 The Gabi's Master A
]]>Sometimes, it's hard to explain your desire for something. You think about it every day and can't wait to get it.
Speaking of Tsubame, metalworking comes to mind, but the word refers to the city Tsubame in Niigata Prefecture, Japan. The Japanese have linked this city, Tsubame, with “metal processing”. It has become a famous brand.
I think buying this dripper is buying the logo of “Made in TSUBAME”. Of course, I'm buying the story behind it. The story that witnesses the history of metal processing in Tsubame and symbolises the tradition, glory, and spirit of craftsmen in this area.
Now, I rarely take it out for brewing, I more often put it in the collection cabinet, appreciate it, and when there are guests, I will “show off” to them. (I really admire Kate for being so tolerant of me in doing this.)
Compared to the stainless-steel version, its flow rate is faster. The thermal conductivity is strong, and the heating and cooling rates are very quick. However, maybe because it is made purely by hand, each of the holes has some differences. One of the three holes for my dripper is too small, and the bottom is slightly inclined, so the drainage is not smooth. I even thought about widening the hole with a power drill, but I finally gave up on this idea because of “heartache”. After all, I bought this mainly for appreciation, and I don't use it very often. This kind of product is very delicate. I don’t want to break it.
I really like to use it for medium roasted coffee with one pour method.
Read more:
Day 1 Orea V3
Day 2 SIMPLIFY the Brewer
Day 3 April Pour Over Brewer
Day 4 The Gabi's Master A
]]>The whole idea of this design is merely to make it easy for everyone to brew a good coffee, and I would connect it with the Clever Dripper or Simplify The Brewer, because they are all finely designed, full of surprises and details.
I love details.
This design is complex, and other materials cannot outline it, so plastic is the best way out. Seriously, a few weeks ago I was thinking about how to create a product like this. I didn't know about the brand at the time, but seeing their designs today gave me a sense of relief.
The most amazing thing: its flow rate changes in different stage of brewing. The slow drip in the early stage can achieve the effect of blooming, and in the later stage, the accelerated flow rate creates a complete immersion.
I find it very considerate that storage box is attached with a clear and beautifully designed instruction booklet. I can't find any shortcomings for the time being. I will continue to explore it gradually.
Read more:
Day 1 Orea V3
Day 2 SIMPLIFY the Brewer
Day 3 April Pour Over Brewer
]]>The entire collection, designed by seraxbelgium, has a clean, simple look without losing its attractiveness. You can imagine how it creates a particularly warm, comfortable feel for brewing and enjoying coffee.
But frankly speaking, when I got my hands on it, the touching and fineness were not as perfect as those made in Japan and Taiwan. It's worth mentioning that it has a slight skew problem at the bottom. Maybe that is because there is a slight difference in each pottery?
I have had this dripper for a long time, but I did not use it much because I haven't found a suitable filter paper yet.
It's not as steep as Kalita/Orea/Simplify. Its extraction space is not concentrated, and its brewing method is close to immersion, with quick water injection, long soaking, and fine grinding. The overall taste is lighter than the general flat bottom dripper. On the palate it is bright and tangy, with a very clear and clean flavour. I had a taste of Mango gummies today.
We notice that the filter paper drips slower and slower in the latter stage, and basically there is no way to dry it. I tried to use mostly the parameters they provide, including K-plus.
Any suggestions for that?
Read more:
Day 1 Orea V3
Day 2 SIMPLIFY the Brewer
Day 4 The Gabi's Master A
]]>As the name suggests, it was designed to provide an easy way for everyone to brew great coffee. What amazes me is the material, TROGAMID® CX, the best of all plastics I've seen: clear, hard, light, durable, and well insulated.
I am also interested in its structure. From their official website, “Three legs make an air vent between the brewer and server which lets air go out and accelerates the flow...”
I don't fully understand and verify this yet, but I believe this is related to the temperature difference and air pressure. With different servers/cups, the flow rate of the dripper really changes!
Of course, the most important thing is the flavour. The recipe provided by Ryo is a one-pour method, 15:230g (fine-grind), total duration: 1’30” - 1’45”. Overall I think the sweetness is the main flavour with a light body, but I still cannot taste a strong sense of layer and complexity. Probably I still need to adjust the parameters. After all, the parameters used by me and Ryo are also different, and the beans are also different.
I have tried other methods of brewing (segment/coarse/swirl), but in the latter stage it is often with water clogging. Eventually I need to tilt the dripper to drain all the remaining coffee.
I think the main reason is that the filter paper does not fully reflect the complexity of SIMPLIFY. The flow rate in the early stage of the Kalita wave is fast, but the accumulation of fine powder can easily lead to water clogging, especially when the water is poured again and again with agitation. I could see why Ryo suggested a one-pour method.
I'm still looking for more possibilities for SIMPLIFY, after all, I don't think all beans are suitable for one-pour brewing. Some coffee will shine after, and some need more time to be extracted completely.
Not to mention in the European coffee Community, one-pour brewing is not the mainstream.
Thanks Ryo again for showing us how delicate is the SIMPLIFY. We can feel his passion for coffee.
Read more:
Day 1 Orea V3
Day 3 April Pour Over Brewer
Day 4 The Gabi's Master A
]]>We are challenging ourselves to 10 days of flat bottom brewing!
Let's start the challenge with Orea V3 & Sense Cup! (Thanks Orea for sending us their newest products.) The following is my brief impression of using them for about a week.
The transparent design allows me to clearly observe the entire brewing process, and it is very appealing. In fact, it brews consistently and delivers excellent, rich sweetness with ease. Its inclination arc is relatively (75-80).
In the Japanese school - steeper -> deeper filter layer.
A few things to note:
As a routine user of cone shape dripper (please forgive me if I am biased), I think that cone shape dripper can clearly bring out the level and acidity of coffee on the same parameters. Of course, every dripper is different, and the technique used must be changed, not fixed.
For flat bottom drippers, it is believed that it will encourage an average extraction. I hope to learn more about average extraction through my “10-day flat bottom challenge”. Of course, the average extraction requires sophisticated equipment to measure. At this stage, I've only tested TDS, but TDS doesn't mean extraction rate, it doesn't mean average extraction.
I will certainly keep revisiting Orea V3.
Compared with other porcelains, Sense Cup has a denser structure, with a matte surface and texture. The mouthfeel is comfortable, rich, and solid. The wide top of the cup can make the aroma permeate, making it easier for me to identify the aroma. The moment of contact with the lips is comfortable.
Today’s experience is pretty nice, the sense cup gives a comfortable feelings.
Read more:
Day 2 SIMPLIFY the Brewer
Day 3 April Pour Over Brewer
Day 4 The Gabi's Master A
]]>We are challenging ourselves to 10 days of flat bottom brewing! Stay tuned for our recipes and reviews!
(Disclaimer: We are not paid to write these recipes and reviews.)
If you have been following us for a while, you have might already noticed that we are a seldom user of a flat bottom brewer. But recently, we received two really nice flat bottom brewers: Orea V3 and Simplify the Brewer. This might be the moment for us to revisit some flat bottom recipes!
What will happen in these 10 days? Are we going fall in love with flat bottom? Or the opposite…?
Day 1 Orea V3
Day 2 SIMPLIFY the Brewer
Day 3 April Pour Over Brewer
Day 4 The Gabi's Master A
Day 5 Kalita Tsubame Wave 155 Copper + Melodrip
Day 6 Kalita HA185 + Gabi's Master B
Day 7 Kalita 185 Wave Set + Gabi's Master B
Day 8 Kalita 155 Wave Stainless Steel
Day 9 Flower Dripper + Kalita Wave Paper Filter
Day 10 Origami Dripper + Kalita Wave Paper Filter
]]>
Kōno is a recent hot topic. It is said that this dripper can produce a distinctive sweetness and layers. It seems to be a very new product to the world of specialty coffee, but in fact, it is one of the oldest brands in Japan.
Kōno was founded in 1925 and originated from the development of Siphon Coffee Maker. In 1963, it launched the world's first conical dripper. At that time, its design was to imitate the smooth and full-bodied coffee brewed with a Cotton Filter Cloth, while actually using paper filter.
The Kōno dripper has been developed for three generations. It’s special design, with ribs only in the lower bottom, keeps the coffee in the dripper when the water level is higher than the ribs. As a result, the extraction is concentrated, the flow rate is extended, a perfect bloom can be created on the ribs, and the shape is as beautiful as a volcano.
Traditional Japanese coffee tends to be roasted more to the darker side, and Kōno's dripper is able to give a full play to the mellowness and sweetness of coffee.
Kōno dripper gives me a special feeling: simplicity, elegance, and detail. It feels like doing a coffee ritual in a teahouse back in the Shōwa (昭和) era.
This dripper is designed for professional use:
Product care:
It could be because of lockdown that I was hoping to find something meaningful to do while staying at home for a long time. (I guess everyone does?) But I think it was more because of my passion in hand-drip coffee, that I want to keep learning, keep improving, and keep discovering. (Do you also have this urge in you?) Indeed, hand-drip coffee is truly irreplaceable because of the too many attractive things it has!
A few months ago, we purchased the Trapezoid Dipper, Cafec 101/102, from Sanyo Sangyo Japan. The first moment when we saw it… Wow! It is more attractive than it looked on pictures! Its smooth and charming appearance, comfortable touching, special colours all adds to its uniqueness and exceptionality!
Later I learned that it was jointly developed by Mr. Taguchi, the great master of Japanese specialty coffee, and CAFEC Japan. It is a designated dripper for the "Bach Café" opened in Tokyo and has a very high respectable status in Japan.
We learnt from CAFEC Japan that this Cafec 101/102 dripper is designed for professionals and is more difficult to use than the Flower Dripper. Indeed, we thought so at the beginning, as we have been trying with many different brewing methods, but the results were not as satisfactory as Flower Dripper. Though, to be honest, compared with Kalita HA 101, the Cafec 101 Trapezoid Dripper is already performing better! It seems to me that it is more approachable! So, I was more motivated to learn more about this dripper. (And we found a perfect brewing method pairing with this dripper!)
To learn more about the dripper, we thought it is most direct to learn from the creator and designer. Therefore, we got several books written by Mr. Taguchi. It turned out that Mr. Taguchi aim at bringing a more complete coffee extraction flavour to the industry with this dripper.
Mr. Taguchi said that although Hario V60 (very widely used nowadays!) has an epoch-making design, the flavour it extracts is not complete. (Do you agree?) He hopes to bring a wider extraction spectrum to coffee lovers with this dripper.
It is true that Hario V60 brews a really different flavour compared with this dripper. If used properly, the coffee brewed from this trapezoidal dripper can be really amazing, with richer flavours and layers. (Yes! With the perfect but easy-to-learn brewing method!)
Mr. Taguchi’s books has taught us a lot of basic knowledge. The knowledge laid a very important foundation for my brewing. More importantly, it corrected many of my bad habits, such as washing, blooming, and even standing posture. Learning is just never ending, right?
Back to Mr. Taguchi's Trapezoid Dripper: he said that its steep slope angle can create a deep filtering effect. The elliptical shape is easier to pour water than the round shape. These designs are very thoughtful!
He mentioned that the first thing to pay attention to when using this dripper is the variety and roasting degree of the coffee. The degree of roasting determines the temperature of the water. After that, we can freely adjust the "concentration" by controlling the fineness of the grinding, the amount, and the extraction time.
He said that this trapezoidal dripper is exquisite because it is suitable for brewing coffee of any roasting level. The coffee brewed by it has a strong aroma, concentrated flavour, and sweet and mellow.
Do Japanese people prefer medium and dark roasted coffee? Is it not suitable to brew light roasted coffee that has bright, clean, rich and varied fruit acids such as Geisha and Ethiopia with this dripper?
No, it can! If we use our newly promoted brewing method, Fill-it-up brewing, this dripper can extract the acidity and sweetness even more than the conical dripper! We were really shocked the first time trying the coffee brewed with this method. The coffee has a very distinctive fruity flavour and a charming aroma.
The trapezoidal dripper usually gives the impression of a strong taste, not clear and sweet. But this dripper really subverted my imagination.
]]>It is the most representative of the drippers in our collection.
Do you prefer innovation or classic?These two beautiful coffee makers are very similar in appearance: wide top and bottom, and narrow in the middle. This structure allows an effective control on temperature and flavour loss in brewing.
By the way, Chemex is as beautiful as a girl with a bow on her slender waist.]]>
Does Material Matter?
You may ask: "Do different drippers brew different flavors?" The answer is simple: Yes, of course. Dripper directly affects the flow rate, extraction space, time, and temperature.
“Then what about using the same dripper with different material, will it still be different?” Indeed, the answer is still yes. The brewing results are entirely different.
Drippers in the market nowadays are mainly made of resin, ceramic, glass, and metal. The materials affect not only the heat resistance, but also the flow rate.
Regarding heat resistance, we must talk about thermal conductivity. The higher the thermal conductivity, the more heat energy is taken away by the material. Therefore, for coffee brewing, the performance of metal drippers, such as stainless steel and copper, is not the best choice. The resin dripper would be a much better choice. Some may think that ceramics are good for maintaining temperature. Yes, good ceramics have low thermal conductivity, but for the poorly made ceramics, which are rough, uneven and fragile, the results may not be as ideal.
To ensure a better brewing performance, you might as well warm the cup before brewing the coffee.
Regarding the flow rate, this is actually related to the degree of rib protrusion. Resin and glass are more prominent, while ceramics have a shiny and smooth surface due to the firing process and glazing, which also has a certain effect on the flow rate. If you ask me which one fits the developers' minds the most, I don't know, but I'm so sure that they are definitely two products.
If you want me to choose between them...
From an artistic perspective of, as an artist myself, I would prefer Arita ceramics with excellent quality. It has elegance, solidity, comfort and good insulation. I am also a collector. Knowing that good ceramics can stay with you for a lifetime just brings me happiness every day.
From the perspective of understanding how it works and price, resin will definitely be your choice. For us, when we brew with the translucent Resin Flower Dripper in the morning, it looks like a beautiful flower that transmits light.
It is just a difficult choice. Why not both?
]]>As an expert in drip coffee, Cafec Sanyo Sangyo is the first company in the world to develop cone-shaped filter paper. Cafec is well-known for their pioneering, exceptional, and high-quality products. From Arita Ware Trapezoid Dripper and Abaca Filter Paper, to the recently launched different Roasting Level Filter Paper, they are all unique in the drip coffee market. It is a pity that this Japanese traditional brand (since 1973) is unknown to many outside Asia.
Cafec has an irreplaceable position in the hearts of the Japanese. We believe that the reason is not only because of their superior works, but also because of their spirit of being excellent yet full of humanity and kindness.
My first encounter with Cafec was with this beautiful Flower Dripper. This is a product developed by Cafec a few years ago. In addition to its beauty, the coffee brewed with this dripper is full of richness and sweetness. It was granted the title of "the sweet flower".
It is made of traditional Arita ware, and is glazed with Japanese classic and elegant pastel colours, such as Sakura 桜 and Byakuroku 白緑. These colours remind me of many pleasing memories I had in Japan, and resembles the spring tulips blooming in Holland.
Do you want to learn more about this dripper?
Trapezoid (flat-bottomed) or cone-shaped? Which is better?
There is no standard answer for that, as it completely depends on your preference on taste and appearance. Regarding taste, you can read a blog we wrote earlier, “Love and hate: Kalita Hasami Sandstone 101”. I won’t go into details here.
I’d like to talk about appearance.
As a strange perfectionist, the first time I saw this dripper, I felt a bit uncomfortable because of the weird uneven shape. Though, my strange feelings quickly disappeared, as it was replaced by admiration. The three holes and the sharp ribs have solved the clogging problem for trapezoid-shaped drippers. It is a sophisticated design.
Another nice thing about this dripper is the material: Hasami-ware. HA102 has a very smooth and solid touch. If you put it under the light, you can see that it is translucent with distinctive ribs.
SG101 is Kalita's 2018 limited edition product. It is made of Amakusa sandstone clay, which is unglazed and has a very rough touch compared to HA102. It gives us a plain, comfortable and natural feeling.
If you asked me if there is a difference between the coffee brewed out of the two drippers, the answer would be: Yes! Of Course! With different materials, the heat resistance and flow rate will be different. We can talk about it next time.
In summer’s heat and mid-time of the day, iced coffee in bed is the place to stay!
What is better than having a cup of high quality, fragrant iced coffee at home? But high quality never comes easy, it takes time and patience, just like cold brew coffee.
Did you know that cold brew coffee can take up to 12 hours to brew? In coffee shops, this beverage is usually sold in limited quantities with a high price. The unique low-temperature extraction method can reduce acidity and astringency of coffee, and amplify many other flavors and aromas. We would describe the taste as rich, mellow, smooth, clean, with a hint of wine fragrance.
Few months ago, we got our Bruer from the states, and we immediately fell in love with it because it is easy to use, convenient and beautiful! Whenever someone is paying us a visit, we will prepare it early in the morning, so that when our guests arrive, we can enjoy the iced cold brew in the afternoon while sharing about our lives. It’s just great, isn’t it?
It turned out that iced coffee was invented by the Netherlands (Dutch Coffee). An interesting phenomenon is that in Holland, this coffee is not that common. But in Japan, the cold brew is a hot trend.
]]>You might notice that we are a fan of minimalism and wooden decorations.
This is also the reason why we own this beautiful dripper set -- its appearance. This dripper set fits our idea and philosophy.
Last week, we had a discussion with another coffeeholic about how the color of a dripper affects the taste of coffee. It sounds hilarious, right? But frankly speaking, color does affect your mood, and your mood affects your sensation, which then naturally affects your taste of the coffee.
So, about Hario V60, we believe you know all about its features.
If you want to add a sense of Zen to your life, this wooden dripper set is a good choice.
Comparing the different materials of V60 drippers, including porcelain, plastic, glass and copper, the last two materials have a much faster flow rate than others.
Do you like Hario V60? Let us know what you think!
]]>This hexagonal-shaped dripper is a newly developed product of Cafec Japan.
Compared with the cone-shaped drippers in the market, the bottom of the Cafec Deep Dripper is relatively smaller and narrower. The angle of an ordinary cone-shaped dripper is 60°, and the angle of the Deep Dripper is 45°. This arc creates a deeper filtering layer, which can extract more intense and distinctive flavours.
In addition to the hexagonal-shaped design, the internal dot ribs can provide enough air layer to speed up the flow rate. The coffee powder can also be fully expanded, resulting in better extraction.
This might be rather new to some coffee lovers. It is a fancy, interesting, and artistic coffee maker!
As its name implies, this dripper is made with bright colors and vertical grooves that look like origami! Reflecting the traditional Japanese origami culture, this attractive ceramic dripper is made with the traditional Mino ware technique.
This dripper, blooms like a flower, is made up of 20 straight ribs. The deep and wide conical space in the dripper allows coffee powder to expand beautifully. The large hole at the bottom ensure a path for water to flow smoothly, reducing the chance of "over-extraction", allowing you to brew a clean and bright cup of coffee.
Feel free to share with us your experience with this dripper!
Continue Reading:
Almost established for a hundred years, Suki Usagi Jirushi is one of the most classic enamel brands in Japan, enjoying a high reputation and popularity in Japan.
This is an eco-friendly coffee filter. You can brew your coffee without using a filter paper, and it can be reused for many times.
It is made of porous ceramics with many micrometer pores.
We really like the idea of a dripper without using filter paper, but the technology has yet to be improved for a good cup of coffee. For now, we will just keep it as one of our beautiful collections rather than using it for our daily coffee.
What about you? Have you tried it before?
Continue Reading:
]]>It is one of the Classic Wave Series Products of Kalita.
Main features:
Remarks:
To change the water flow of the dripper, we need to use different brewing methods, such as Osmotic Flow, separate pouring, avoiding full immersion.
Is this your favourite dripper? What do you like or dislike about it?
]]>"What’s the difference between the two cone-shaped drippers?"
I guess V60 is already very well known, so I am skipping the introduction of V60, and I’d like to share how I met Flower Dripper.
It was a year ago when I first encountered Flower Dripper.
The five pastel colours: hydrangea blue, sakura pink, chrysanthemum yellow, wasabi green and magnolia white, are all elegant and attractive. It seems to me that I am standing in a floral sea in Chiba, Japan, admiring the blossoming tulips! I was having difficulty in picking one of them!
I eventually picked the hydrangea blue Flower Dripper because the blue colour reminds me of nature, freedom, vitality, blue sky and white clouds... The Flower Dripper also reminds me of the spring blooming tulips here in Holland.
When I first tried brewing my coffee with Flower Dripper, it tasted so different from the coffee I used to brew with V60! The taste was not only fruity and acidic, but also full of sweetness and moderate bitterness. It is not exaggerating to say that it is a cup of coffee full of personality.
No wonder it was also called the dripper "full of sweetness".
I started to study the theory behind Flower Dripper, and discovered that the petal ribs were not just designed for aesthetic reasons.
What is compelling is the distribution of petal ribs on the inner wall of the Flower Dripper. They allow the coffee powder to expand perfectly and to create space between filter paper and dripper. The structure of sparse ribs in the upper part and dense ribs in the lower part also contributes to the effect of variable speed of water flow: when water level reaches 60-70% of the dripper, the flow rate will be lowered.
In this way, amazingly, a richer taste of coffee can be extracted.
To compare the two cone-shaped drippers, I chose Ugandan Kapchorwa honey processed coffee beans.
Since the Flower Dripper was designed with a variable speed of the water flow, its water flow rate is not as fast as V60. While V60 brews a cup of coffee with direct and strong acidity, Flower Dripper brews one with relatively comfortable and delicate aroma. In addition to the mild fruity acidic taste, it also fully extracts the sweetness and moderate bitterness. The taste is full of rich and complex layers and carries a strong aftertaste.
Although I am using the Flower Dripper quite often now, the first impression of its coffee is still fresh and impressive to me.
Below is a comparison by Kawa Coffee:
Fruit | Sweet | Acidity | Balance | TOTAL | |
Kalita 185 | 7 | 8 | 7,5 | 8,25 | 7,7 |
Deep PRO | 7,5 | 7,5 | 7,5 | 8 | 7,6 |
V60 | 7,5 | 7,5 | 7,75 | 8,25 | 7,75 |
Flower | 8 | 7,5 | 8 | 8 | 7,8 |
Later, I discovered that the company that invented Flower Dripper, Sanyo Sangyo Co., Ltd., is from the Oita Kyushu region and is an old brand since 1973. It has already been 47 years till now. They are the pioneers in the development of cone-shaped filter paper, and the Flower Dripper is their first cone-shaped dripper. The drippers are produced, glazed, and fired in the Saga area of Arita, a major town in the Japanese ceramic industry. The materials are superior and the texture is smooth and delicate. Just by looking at the glazed color alone, you can tell the difference from other ceramic drippers. (Read more: What is Arita Ware?)
It is not only appealing, but also outstanding.
It is a blooming tulip under the sun.]]>
It was found that for light roasted coffee beans, this type of dripper could brew a more nutty, sweet and floral taste coffee. And for dark roasted coffee beans, flat trapezoid dripper brings a richer taste of chocolate, cocoa and woody aroma. (SCA research, 2017)
We have a love-hate relationship with this Kalita Hasami Sandstone 101. It is aesthetically beautiful and just pleasing to look at, but for us, its performance is not stable and really difficult for beginners to brew something nice out of it.
Below we sum up 5 characteristics of Kalita Hasami Sandstone 101:
What's your thought about this dripper? Do you agree with us?
]]>