Does the origami filter cup work well? Using origami filter cup to cook Sidama Sakuran's hand-punching recommended parameters
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Origami means origami, and the filter cup gets its name from its unique shape-the wavy origami shape that fits perfectly with the cake cup wavy filter paper.
Different from the traditional "fan-shaped" filter cup, the origami filter cup is characterized by a beautiful "cone". The bottom of a large room is elongated and the coffee powder expands, bringing out the rich aroma factors in the coffee.
Water outlet. Porcelain has high thermal conductivity, which is very suitable for steaming. The conical structure makes coffee powder soak in hot water in order to pursue the most perfect coffee. After repeated calculations and tests, the longitudinal water guide groove extends from the top to the bottom, leaving a proper exhaust gap between the filter cup and the filter paper, so that you can extract at the most stable and suitable time when brewing.
Sakuran belongs to a single farm system (we temporarily call it Single Farm Project, SFP for short)
Huakui producing area: Guji Guji, Shakisso,Hambella Humbela
At present, there are about 20 processing plants of various sizes in Hambella producing areas. Hongshun, as a coffee raw bean company in Ethiopia coffee producing area, has set up four sun treatment plants in Ethiopia in cooperation with GUJI zone Hambella since 2016, and conducted a series of studies on sun treatment methods using high quality coffee varieties in the region during the 17x18 production season. There are four manor processing plants in the core production area of Hambella, namely, "Dire" church treatment plant, "mansa" mountain pond treatment plant, "Bobea" red flag treatment plant and "Goro baessa" mountain spring treatment plant. Goro baessa is a small village surrounded by mountains at an altitude of 2280 meters. December is its coffee harvest season. Whenever the mountains are covered with red and mature coffee cherry, the village is neatly arranged on African tanning beds. This is where Sakuran deals with it.
The recommended brewing parameters of Qianjie coffee:
Fine sugar grinding, water temperature 89-90 ℃, ratio of powder to water 1:15, extraction time one minute and 50 seconds.
The palate has flavors of strawberry, sugar, berry and cream
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Why do you sift out the fine powder and then pour it back and cook it? When is the time to add fine powder?
The editor saw a very interesting technique when he went to watch the game before. After grinding the coffee powder, he sifted out the fine powder, and then poured it back for extraction.
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