What grindness should be chosen to brew coffee with Origami origami filter cup?

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The editor is not infatuated with the origami filter cup recently, and then he is a little curious when brewing, what kind of grinding degree is this filter cup suitable for? So I tested several kinds of grinding degree today to see which one should be more suitable for origami filter cup + flat-bottomed filter paper.

| | origami filter cup |

The material of origami filter cup is ceramic, so it will be better in thermal conductivity and thermal insulation performance. The diversion groove of origami filter cup is longitudinal and deep, and the bottom outlet hole is larger, so its flow rate will be faster.

The degree of fit between the flat-bottomed filter paper and the filter cup is higher, which weakens the function of the diversion tank of the filter cup, increases the water storage function, and soaks the coffee powder, coupled with the flat bottom filter paper. Coffee powder can be evenly distributed at the bottom of the filter paper, making the extraction more uniform!

| | Bean information |

The beans that cooperate with the editor's experiment today are butterflies from Pokuit, Panama. This bean is made up of 70% rose summer and 30% Kaddura and Kaduai! It has a good taste of citrus acid, jasmine and green tea.

[Panamanian Flower Butterfly]

Producing area: Pokuit, Panama

Varieties: 70% Rosa, 30% Kaddura, Kaduai

Altitude: 1600-1650

Treatment: washing treatment

Baking degree: shallow baking

| | Grinding degree comparison |

The editor decided to first use the usual degree of grinding: [BG 5m], [BG 5R] and [BG 6m] to see how the taste only changes the degree of grinding, and other parameters and techniques should be consistent as far as possible.

Powder quantity: 15 grams; water temperature: 90 ℃; ratio of powder to water: 1: 15; cooking technique: extraction by stages

[BG 5m: 60% pass rate of China Standard No. 20 screen]

31 grams of water steaming for 30 seconds, injection to 126 grams, water level drop is about to expose the powder bed to 228 grams, water level drop is about to expose the powder bed, remove the filter cup when the water level is about to expose the powder bed, (steaming starts) the extraction time is 20.02 "

Flavor: acidity, nuts, citrus, astringency and bitterness.

[BG 5R: 58% pass rate of China Standard No. 20 screen]

32 grams of water steaming for 30 seconds, water injection to 120 grams, water level drop is about to expose the powder bed to 229 grams, water level drop is about to expose the powder bed, remove the filter cup when the water level is about to expose the powder bed, (steaming starts) extraction time is 2: 00 "

Flavor: citrus, honey, chocolate, astringency and miscellaneous flavor at the end.

[BG 6m: 48% pass rate of China Standard No. 20 screen]

33 grams of water steaming for 30 seconds, water injection to 120 grams, water level drop is about to expose the powder bed, continue water injection to 227 grams, water level drop is about to expose the powder bed, remove the filter cup, (steaming starts) extraction time is 1: 56 "

Flavor: lemon, citrus, honey, nuts, sugar, light taste.

Compared with the degree of grinding commonly used by the above three editors, the editor thinks that [BG 5m] and [BG 5R] are thinner, while the flow rate of the flat-bottomed filter cup is relatively slow, so it is easy to bring out astringency and miscellaneous flavor; but the degree of grinding of [BG 6m] is a bit coarser, although the extracted coffee does not have those astringent feeling and miscellaneous flavor, but the taste is obviously light.

After thinking about it, the editor decided to try the grinding degree between [BG 5R] and [BG 6m] [BG 6A] to see if he could extract the flavor he wanted.

[BG 6A: 54% pass rate of China Standard No. 20 screen]

31 grams of water steaming for 30 seconds, injection to 125 grams, water level drop is about to expose the powder bed, continue water injection to 227 grams, when the water level is about to expose the powder bed, remove the filter cup, (steaming starts) extraction time is 2: 00 "

Flavor: with floral aroma, with berry, citrus, nut, honey and tea flavor, the sweet and sour feeling is obvious.

The flavor description varies from person to person, and will be affected by water temperature and cooking method. This cooking provides the same cooking apparatus and parameters, according to the description defined by the flavor wheel, the purpose is to provide reference.

| | Summary |

As the origami filter cup is soaked when cooked with flat-bottomed filter paper, the flow rate will be slower, so the editor suggests that when choosing the degree of grinding, you can choose a slightly thicker degree of grinding than usual, that is, moderate grinding. This can reduce the bad flavor extracted from the coffee because of the slow flow rate.

END