Free
With the purchase of this machine
Free
With the purchase of this machine
Kinto
Black 2-cup Kinto Dripper SCS-S01
- Conical dripper with straight grooves
- For 25cl/2 cups
- In porcelain
- Use cone paper filters
Description
A black porcelain V60-type dripper for up to 2 cups, or 250 ml of coffee. This product is part of the Slow Coffee Style range.
2 Cup(s)
KINTO is a Japanese company created in 1972. In the beginning Kinto was a wholesaler of ceramic and porcelain crockery based in Shiga. During the eighties KINTO began to export its products to Europe while staying true to their Japanese roots.
KINTO focuses on the design and ergonomics of their products, ensuring they appeal to a wide range of customers worldwide.
Kinto
The type of roast will affect the balance of flavours (bitterness, acidity, sweetness, etc.) and reveal the aromas of the terroir to a greater or lesser extent.
The more the coffee is roasted the more its colour will change (from light to dark). The darker the roast, the more the aromatic notes are lost in favour of the roasting notes.
All our coffees have been placed in a colorimeter by our experts in order to compare the roast intensity.
The aromatic groups describe the tasting notes of your cup (hazelnut, chocolate, peach, white flowers, etc.).
If you don't know what your coffee profile is yet, we advise you to start with the most appreciated aromatic groups: rich & sweet or woody.
Please Note: this is not a flavoured coffee but aromatic notes noticed upon tasting.
The dominant aromatic group represents the most perceptible notes and the secondary group, the more subtle notes present in the cup.
Traditional Coffees (classic and superior) are the most common in the various distribution channels.
Specialty Coffees (rated 80-100) are among the best coffees in the world and represent less than 10% of world production. These are flawless coffees that offer unique tasting notes from one terroir (or even plot) to another.
Attributed by “Q Graders”, a coffee's /100 score is determined by the quality of the beans and the result in the cup. It is advisable to progressively move towards coffees with higher scores.
