Is it important for filter paper to fit filter cups? Tips for fitting filter paper to filter cup
The filter paper is attached to the filter cup in order to show the design effect of the filter cup. The ribs inside the filter cup (also known as rib column and diversion ditch) are designed for cooking flow rate due to their different length, thickness and form.
The protruding ribs in the hand filter cup are mainly used to set up high filter paper and guide the flow of water; the grooves between the ribs in the filter cup are conducive to air flow; in a space, the air flows upward and the water flows downwards. Therefore, the rib design of different filter cups affects the speed of water flow in the filter cup, the extraction rate and the change of flavor, which also means that the more the hand-brewed coffee filter paper is attached, the more it can achieve the brewing effect of the filter cup design.
Let the filter paper stick to the tip of the filter cup and fold the side joint of the filter paper.
The degree of fit between the filter paper and the filter cup is easy to be ignored by many people. Only when the filter paper is attached to the cup wall can the filter cup achieve the greatest effect on the extraction design. In addition to helping to fit the filter cup, the wet filter paper also has the effect of removing paper smell and warm cup. Small movements to meet three needs at a time, but also can make boutique coffee extraction more stable, the next time the hand flush, you can pay more attention to this part.
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Management of High quality Coffee beans in Vivette Nanguo Rose Manor in Guardia High altitude area
Rose Manor (FincaLasRosas) has been growing coffee beans for more than a hundred years since 1915. Located in the magnificent Kuchu Matanes Mountains (Cuchumatanes), Vivette Nanguo is located in the high altitude region of Guardia. Rose Manor (LasRosas
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There is no clear distinction between the extraction time, extraction rate and concentration of hand-brewed coffee.
The purpose of hand brewing coffee is to extract the extraction rate, which represents the proportion of soluble matter extracted from coffee beans, while the concentration represents the proportion of soluble matter in a cup of coffee. Excessive extraction, easy to produce a sense of bitterness; lack of extraction, easy to have acrid and astringent feeling. If the concentration is too low, the taste of the water will be strong; if it is too strong, it will be difficult to taste.
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