Some of you have asked what the differences between the three versions of the KONE are. In the previous post I talk about the concept for the filter and the design differences of all three generations. But what does that mean for the resulting brew? Below are some images of the spent coffee bed and light shinning through to show the resulting fines. (fines are very small coffee powders created when grinding, each grinder produces a different amount of these powders and also different coffees produce different amounts).
45 grams of coffee to 750ml (roughly 26 ounces) of water. Tanzania medium roasted coffee. Baratza Virtuoso grinder (setting 16). Also note to keep the results consistent I used the KONE/Chemex in a drip machine. This hopefully eliminated any pour variance. A more controlled pour using a kettle can produce even better results.
After the coffee was finished dripping each batch was let to settle for 15 minutes. This was to allow all the fines to migrate and settle to the bottom of the Chemex. Also note that half the coffee was poured out after settle for a better light to capture the resulting fines.
KONE: version one
KONE: version two
KONE: version three
You can see that the progression of the filter has led to reduced fines which results in a cleaner coffee experience. I have found that some coffees produce much more fines than others. I think it is because of bean density creating more fines when ground. This coffee seemed to produce a very average amount. I have brewed some coffees that have even fewer fines. It also depends on the grinder used and pour technique.
This was to show the different resulting fines at the end of the brew. There will be more posts to come with brew technique and recipe recommendations. Thanks!