Can orange peel be used to make coffee? How to make an orange filter cup? Is citrus peel good with special hand-brewed?

In terms of the sense of ritual, hand-made coffee has a certain say, from beans to utensils, to parameters, techniques, we can always find interesting ways to play. Although these "coquettish operations" seem to have a high probability of turning over, they are also a new experience.

In order to find material, Qianjie occasionally turned to big data for help. Some time ago, when I was surfing, I found that an "orange peel filter cup" which inexplicably became popular two years ago has turned red again, and it has more tricks and rich varieties. That is to say, the trend is just a circle!

How to make an orange into a filter cup?

The first step is to pick a beautiful filter cup. Oh no, it's a fresh orange. It's as big as possible. After cleaning, cut it in half in the middle, and find a spoon to dig out all the flesh carefully and scrape it as clean as possible. You ask Qianjie why? Of course, it's because it can't be wasted.

The second step is to take out a handy sticker, start to make a hole in the bottom of the orange peel, and then put in a piece of round filter paper.

Note that using a slightly thicker instrument can make the poked hole larger, thus preventing the tail section from being blocked and unable to get into the water. Here in the front street, there are about 15 evenly spaced holes that can penetrate light with the flower stitches that are always available in the store.

The third step is to find a favorite coffee bean. Considering that this "filter cup" has its own orange aroma, and Qianjie is the first attempt, Qianjie first chose Guatemala New Oriental Rose Summer, which is mainly balanced in flavor, as a test.

The fourth step is to cook. Because the size of the orange is too small to hold too much powder after half-cutting, only 12 grams of coffee powder is taken here in Qianjie. Other parameters are the same: 1:15 powder-water ratio, 10 EK43s grind, water temperature 90 ℃, with four-stage water injection.

First inject 30g of hot water to steam for 30 seconds, waiting for exhaust process to smell fresh citrus aroma. After 30 seconds, start to inject the second section of 50g water with a larger straight flow, while raising the entire powder layer, about 45 seconds, then wait for the coffee juice to filter.

When the liquid level drops to almost dry up, start injecting 50 grams of the third section, and so on, until the total amount of water is 180 grams.

As the cooking process enters the end, it can be observed that the launching speed of the orange filter cup is getting slower and slower, and the front street is becoming more and more anxious, and it is not until 3 minutes that all the target water is filled. If nothing happens, it is finally blocked, and the upper water level is always level with the edge of the orange, and there is even no sign of infiltrating down. the whole cooking process takes 5 minutes and 12 seconds, and it seems that overextraction is inevitable.

The rushing out of the New Oriental Rose Summer is not delicious, although the entrance has the aroma of fresh oranges, but because the coffee liquid has been soaked in the internal capsule for too long, the astringency is very obvious, and the flavor is almost masked. Although the drop in temperature brings out some bright acidity, it is not nearly as strong as the bitterness.

There is no big problem. There is another half of the orange in the front street. Let's learn a lesson this time by increasing the penetration space at the bottom (directly drawing a circle about 3 centimeters in diameter with a knife), then grinding and thickening, and changing for a bean with a more prominent aroma. One detail needs to be paid attention to here. After the leak is enlarged, the round filter paper must be kept close to the inner wall of the orange to avoid leakage of coffee powder.

Coffee beans: Costa Rica Baja powder quantity: 12g powder / water ratio: 1:15 Grinding degree: EK43s scale 10.5g Water temperature: 90 ℃

Water injection technique: four-stage type

After adjustment, the falling speed of the liquid level is indeed a little faster, but because the inner capsule of the orange peel is easy to jam the fine powder, it is still difficult to escape the fate of blockage in the last stage of water injection, and the whole drip filtration process is still more than 3 minutes.

Fortunately, the Bach from the orange peel filter cup has a good flavor, with strong citrus aromas before the entrance, with sweet and round red tea notes of blueberries, preserved fruit and grape juice, and a floral finish. The overall taste is not only not the negative bitterness of the last pot of coffee, but also enriched with the help of orange peel.

Summing up the experience of this attempt in Qianjie, there are three details that we should pay attention to when making a filter cup from orange peel: first, try to select the larger fruit and use a small amount of powder (10 to 13 grams of coffee powder). This is more conducive to subsequent circular water injection in terms of capacity; second, if you do not want to usher in a long waiting process and a pot of bitter coffee, poke the holes at the bottom as much as possible. Finally, remember not to use expensive beans, so that even if the car turns over, it won't hurt too much.

All right, Qianjie is going to finish the orange meat.

-END-