Iced origami cup
With the notes of tamarind due to the coffee husk ice and the balance between the acid, fruity notes and clean coffee aftertaste, a perfect combination is formed, which will delight your palate.
Information
Difficulty: Medium
Ingredients
For coffee
For ice cubes
Equipment
E Origami Cup method.
E Paper filter for Kalita.
E Mold for ice cubes.
Preparation
For the ice
E Add the 5 gr of Cajamarca coffee husk in 250 gr of water at 92°C. Let infuse for 15 minutes.
E Pour the infusion into an ice mold and freeze.
Coffee husk ice | Credits: Joseph Carrillo
For coffee
E Place the Kalita filter on the origami cup and moisten the filter.
E Add the 90 gr of ice in the jar where the coffee will be filtered.
E Add the coffee over the Kalita filter.
20 gr of Burundi coffee | Credits: Joseph Carrillo
- 1st Pour: What is necessary for pre-infusion (Bloom) and wait for 30 seconds.
- 2nd Pour: Add half of the water and wait for 1m 20s.
- 3rd Pour: Add the rest of the water, wait for 2 minutes.
Coffee extraction by Origami Cup method | Credits: Joseph Carrillo
Iced Origami Cup | Credits: Joseph Carrillo
Recommendations
E If you do not have Burundi coffee, you can use any natural coffee.
E If you don’t have Cajamarca coffee husk to make ice, you can use any coffee husk.
About the Author
Joseph Carrillo 
Barista
From a very young age the coffee world attracted me, it is an art to enter this specialty. It’s not just a cup of coffee it’s a truly complex art. I have an approximate 4 years of experience and every day is constant learning.
Follow Joseph Carrillo
