Origami origami filter cup using different filter paper for extraction is there a big difference?

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Recently, the editor quite likes the origami filter cup of Origami. In addition to the feature of high appearance, the editor finds it interesting that this filter cup can be used with different shapes of filter paper. It can be used with both tapered filter paper and flat-bottomed filter paper. Will there be a big difference between the two kinds of filter paper if they are practical? The editor wants to make a comparison today.

| | Origami origami filter cup |

By observing the origami filter cup, we can find that it is a tapered filter cup, there are many deep longitudinal grooves on the edge of the filter cup, and the bottom is a large outlet hole, which makes its flow rate faster, and because the groove is deeper, especially when used with tapered filter paper, the exhaust performance is better.

The origami filter cup is made of ceramic, so its thermal conductivity and thermal insulation will be better.

Because the editor wants to know the difference between this filter cup with conical filter paper and flat-bottomed filter paper, he uses each of these two kinds of filter paper to compare, and the editor chooses two beans to cook to reduce the error.

| | Bean information |

The editor chose two beans with a more obvious flower and fruit aroma, [Yega Xuefeiwoca] and more balanced [El Salvador Wula Mountain].

[Yega Sheffivoka] this is a high-altitude bean growing at an altitude of 1600-2300 meters. Washing gives it a clean, transparent taste and bright acidity.

[El Salvador Wula Mountain] this bean comes from the Wula Mountain Manor at an altitude of 1400-1600 meters. Honey treatment makes it with a touch of fermented fragrance, which is more balanced as a whole.

| | Cooking |

Let's start with [Yega Sheffivoka] to make a pot each!

Try to be consistent in parameters and techniques.

Parameters: medium fine grinding (BG 5R: Chinese standard No. 20 sieve pass rate 58%), water temperature 90 ℃, powder-water ratio 1:15, stage extraction.

[tapered filter paper]

Steam with 31 grams of water for 25 seconds, the central small flow is injected to 125 grams, the water level is about to be exposed to the powder bed, slightly increase the water flow and boil to 225 grams to stop, remove the filter cup when the water level is about to expose the powder bed, and the extraction time is 1: 52 ".

Flavor: with floral aroma, with the flavor of tomato, lemon, cocoa, caramel and black tea.

TDS:1.37%; extraction rate: 15.43%

[flat bottom filter paper]

Steam with 32 grams of water for 25 seconds, the central small flow is injected to 124 grams, the water level is about to expose the powder bed, slightly increase the water flow and boil to 226 grams to stop, remove the filter cup when the water level is about to expose the powder bed, (steaming starts) the extraction time is 2: 07 ".

Flavor: there are grapefruit, lemon, honey, sandalwood and oolong tea flavor.

TDS:1.35%; extraction rate: 15.09%

Next, let's take a look at the difference between [El Salvador Wula Mountain] in the extraction of these two kinds of filter paper.

Try to be consistent in parameters and techniques.

Parameters: medium fine grinding (BG 5R: Chinese standard No. 20 sieve pass rate 58%), water temperature 89 ℃, powder-water ratio 1:15, stage extraction.

[tapered filter paper]

Steam with 32 grams of water for 30 seconds, the central small flow is injected to 125 grams, the water level is about to be exposed to the powder bed, slightly increase the water flow and boil to 231 grams to stop, remove the filter cup when the water level is about to expose the powder bed, and the extraction time is 1: 42 ".

Flavor: with fermented aroma, with the flavor of black plum, berry, citrus, black tea and nuts.

TDS:1.30%; extraction rate: 15.88%

[flat bottom filter paper]

Steam with 31 grams of water for 30 seconds, the central small flow is injected to 126 grams, the water level is about to be exposed to the powder bed, slightly increase the water flow and boil to 230 grams to stop, remove the filter cup when the water level is about to expose the powder bed, and the extraction time is 1: 43 ".

Flavor: berries, tobacco, maple syrup, chocolate, nuts and cream.

TDS:1.26%; extraction rate: 15.09%

| | Analysis |

Because the tapered filter paper is slowly drawn down, the thick powder layer in the middle will be thinner; and the tapered filter paper has a poor fit with the filter cup, and the exhaust of coffee powder can be smoother when brewing. When brewing, if the water level is high, it will be easy to flow away from the gap in the middle of the filter cup.

Because of the fast flow rate of the tapered filter paper, the aroma and flavor of the extracted coffee will be more obvious; coupled with the powder bed distribution, the extracted coffee concentration and extraction rate will be relatively high.

Because the bottom of the flat filter paper is flat, the coffee powder can be evenly distributed at the bottom of the filter paper, and the extraction will be more uniform and the water flow will be more uniform during cooking.

The fit between the flat-bottom filter paper and the filter cup is better, which weakens the diversion effect of the filter cup diversion tank, increases the function of water storage, so that the coffee powder can be soaked in water, and the extraction is more uniform.

| | Summary |

After comparing two kinds of origami filter cups with two kinds of tapered filter paper and flat-bottomed filter paper, the editor feels that the coffee extracted with tapered filter paper is slightly better in flavor, but it is easy to extract unevenly and is more difficult to control. The flavor of coffee extracted with flat-bottomed filter paper will be more balanced and stable.

END