Paper Drip Coffee Experiment

The Mid Autumn Festival is approaching, and we got some good moon cakes from relatives, so we think that it is a good time to unpack our fresh Ethopia Yirgacheffe beans that was bought few days back. The brewing method we used is paper drip / hand drip, with my Hario V60 dripper and paper filter. We also start training with the gorgeous looking long tip kettle. 

The pour over technique we tried was designed by Horiguchi Coffee, from Japan. It is done by circling around coffee ground in slow motion, allowing the ground to immerse in the hot water thoroughly for longer period, thus releasing the original flavour of the beans. The water temperature is approximately 93 degree celsius. 

The extraction is quite successful, and we manage to identify the distinctive fruity taste of the beans. The coffee is quite bright, with upper mid level of acidity, sweet and fruity at the same. There's no bitterness in the coffee. We noticed that it matches the taste of our lotus flavoured moon cake, resulting in a taste of chocolate on our tastebuds. 

Tonight is an amazing night, Happy Mid Autumn Festival peeps!!!