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While I am studying about V60 brew tool, I have found out some of distinctions of the tool. Hario talks about Cone shape, Spiral ribs and Large sing holes. Spiral ribs give us spaces where coffee can expand; it helps coffee be degased. and also spiral pattern encourages fast flow of water. They, however, have not explained why the con-shape is good as a brew tool and single large hole allows fast extraction. No one explains why it is good and no one compare those distinctions to other tools.
First question is why they are good and how it affect to taste of coffee.
I was thinking two type of tools: think depth and deep depth tools
Left side the deep depth brew tool would give us uneven extraction. Top of grinds will meet hot water first and while the water goes through grinds, the liquid contains a lot of coffee solubles. So, the liquid just go through middle and bottom grinds but, it may not extract coffee soluble but it makes them wet. I do not think extraction of grinds between top and bottom are even.
Right side the think depth brew tool would give us even extraction. as the layer is thin they can be wetted in the same time and have enough space to expand too. probably its extraction time will be fast. we may change filter which disrupt flow of water or level of pouring power(more slowly) so that, we can control extraction time.
The second question, My idea is thin layer of coffee will give us more even extraction during we brew coffee. What do you think about it?