Coffee Uncle Reviews Origami Dripper

Picture, text / GQ

Learn to fold paper before drinking coffee? This Origami Dripper is directly named after the pronunciation of Japanese "origami". Through the combination of ceramic and wood materials, it gives users a warm and round touch, and there are eight colors to choose from, which can be said to be quite healing coffee utensils. The exclusive sale of this folded paper filter cup in Japan is Trunk Coffee in Nagoya, which not only roasts its own coffee beans, but also creates a strong Nordic style as a whole, so coffee fans are highly recommended for pilgrimage.

Folding paper filter cup is different from the ladder-shaped and cone-shaped filter cup, it should be said that it is bowl-shaped, the bottom of the filter cup is flat and smooth, and the water diversion groove extends from above to here. In the past few articles introducing coffee filter cups, we have been emphasizing one thing, that is, the speed of water leakage is closely related to the diversion groove, so we can judge the design concept of folding paper filter cups, that is, to let water accumulate at the bottom and then flow down slowly.

You may wonder, with such a big round hole in the bottom of the filter cup, how can the speed of water discharge be slow? The answer is in the name of the filter cup, yes! It's origami! Because of the bowl-shaped structure, the tapered filter paper sold in the market does not fit closely, and we must use ladder filter paper to do a little processing in order to use it smoothly.

In fact, it is not difficult to fold it. Take out the ladder-shaped filter paper and fold it out along the fold line at the bottom, then take out the center point, and bend the left and right sides from the vertex to the center point, making the oblique edge of the original ladder steeper. There is a picture demonstration on the website of the original factory, which can be used at a glance. The effect of folding back and forth in this way, in addition to making the filter paper more comfortable, the most important thing is that at the tip, the filter layer will become thicker and the hot water will flow down slowly.

I suggest using 18 grams of coffee powder and extracting 200 milliliters of coffee for about 20 seconds. However, in the process, the coffee concentration must be controlled by the number of times of water cut-off, preferably 3 to 4 times. In other words, at the end of steaming and the beginning of water injection, when the water level is slightly high, you will find that the rate of decline is very slow. at this time, you have to stop the water injection and wait until the water level drops before continuing. Using this technique will make the middle and back flavor of the coffee become more obvious and taste thick.