Dripper Is Crucial Hand Drip Coffee Equipment
Dripper is another critical item for making the best hand drip coffee in Hong Kong, and there are three main categories: cake shape, trapezoid, and cone shape.
Cake Shaped Dripper
It has a flat bottom which can slow down the water flow and extend the brewing time. However, with long brewing time, it may lead to over-exaction easily. This kind of dripper is not recommended for beginner users.
Like the cake shape dripper, the trapezoid dripper takes longer time for brewing. It is also difficult for beginners to operate as the flow rate is unstable or easily clogged.
Cone Shaped Dripper
The cone shape dripper is the most popular dripper shape. It has a large hole in the bottom which can help to keep a deep filtering layer for bringing out good flavours of coffee. The ribs inside the wall of the dripper are another signature feature for cone shaped drippers. Different designs of the ribs can influence the water flow. CAFEC flower dripper is considered one of the best cone shape drippers. With the flower ribs inside the dripper, enough air layer can be kept between paper and dripper so coffee grounds can be expanded fully. Water can flow faster with cone shape design so it can prevent over-extraction. Ceramic made drippers can help to keep water temperature so the taste of your hand drip coffee will be stable. Most importantly, it is an easy piece of hand drip coffee equipment to use for beginners.
Coffee Dripper: Ribs and No Ribs, Designs and Flavor
Have you ever wonder why ribs were found on the inner wall of some coffee drippers and some weren't? Why some were having long straight ribs while some were having shorter ones or lightly curved ones? The answer lies behind the role of these ribs in coffee making.
Ribs craved on the inner wall of coffee dripper were meant to create a gap between the filter paper and the dripper itself. Form and scale of this gap would directly affect the rate of the water flow during the blew, which makes a great differenc on taste of the coffee, especially when taste of coffee depends greatly on how and how long hot water direct contact with the grinds.
In short, forms and number of ribs directly affect the taste of brew. Ribs that gives slow extraction rates like short ribs, thick ribs, curve ribs usually result in stronger brew, less sour brew; while thin long ribs, closely arranged ribs provide high extraction speed when compared would more unlike to have over extraction during brew and give less bitter brew. Different coffee bean carries different aroma and each individual needs particular roasting level to bring the best of them, it is absolutely the same when it comes to brewing. Different extraction rate gives different results and suitable for balancing or highlighting a particular aroma in coffee beans. By making good use of different rib design filters, we'll be able to create vary style brews with the same coffee bean and the simplest technique.