Does it count as Flat bottom challenge?
KWF-155 VS Abaca Paper Filter
I'm curious to know how this affects the extraction rate and temperature when using flat-bottom filter paper on the cone-shaped dripper.
Recipe of the Day
- Flower Dripper
- KWF-155 (Kind of Flat bottom?) vs Abaca Paper Filter
- 12g: 200cc
- Q2: 20° (2 Full Circles, 60 clicks)
- Orea Glass Sense Cup
- Producer: Aklilu Kassathe
- Location: Ethopia, Guji Zone, Oromia
- Processing: Natural
- Variety: Heirloom
- Elevation: 1800-2200 MASL
- Omni Roast
- Temp: 70.7
- Brewing Time: 2’45”
- TDS: 1.31
Abaca Filter Paper
- Temp: 71.2
- Brewing Time: 2’25” (20s difference)
- TDS: 1.27
After this experiment, I found that there is a clear difference between them, especially the flow rate. The flow rate of Abaca Filter Paper is much faster.
I expected that, as the KWF-155 has more prominent ribs with a lot of space in it, the flow rate might be faster. However, the results of this experiment shows otherwise. It may involve the density and the performance of the paper with fine coffee grounds.
Flow rate changes the brewing time, and affects the TDS. Of course, TDS doesn't necessary relate to the tastiness of the coffee, but these data can help us adjust the brewing method.
In terms of temperature, I thought there would be a clear difference between the two, but it turned out not to be the case.
When using a ceramic dripper, I will always use a lot of boiling water to warm the cup, including the dripper and the server.
KWF-155: outstanding tea flavour, silky, slightly bitter.
Abaca Filter Paper/Cone-Shape: prominent acidity, fruity, fuller body.