Introduction to the brewing method and quenching principle of hanging cup coffee

In today's era of "boutique coffee" flying everywhere, now ground coffee, the former Wang Xietang Qianyan has now flown into the homes of ordinary people, instant coffee has become a yellow flower of yesterday, and now ground coffee has attracted more and more attention. The raw beans of the ground coffee are ground and directly brewed and quenched, which is pure natural, pure taste and many advantages, while the instant coffee belongs to industrial products. The coffee is made into a solid by high temperature evaporation and drying, and the coffee will lose its aroma after this process. The beneficial bioactive substances will lose their function, and the taste is difficult to enter, so instant coffee is made by adding a lot of sugar and seasoning additives to make three-in-one instant coffee. Although instant coffee has its disadvantages, it is convenient to drink, easy to preserve, easy to carry, and cheap; although freshly ground coffee tastes good and has many advantages, it is not easy to drink it, no matter who does not go to the coffee shop in the workplace or on the road. No coffee beans, coffee utensils, do not know how to make, all for nothing, even the omnipotent Internet is often powerless.

The emergence of hanging cup coffee is in line with people's most genuine demand, combining the advantages of freshly ground coffee and instant coffee, less complicated techniques, no fetters of utensils, no gimmicks of pattern renovation, some respect for the natural quality and natural taste of coffee, the integration of traditional and modern times, the method of soaking and stirring, and the concept of returning to nature, resulting in a healthy, delicious, minimalist and worthwhile hanging cup coffee. Hanging cup coffee applies modern technological innovation to improve the traditional brewing technology, and organically combines coffee brewing and quenching with drinking, which solves the pain point that ordinary consumers drink freshly ground coffee. Hanging cup coffee is an original in China, has been registered invention patent, patent number ZL201520867845.0

I. the composition of hanging cup of coffee

1. Outer packing bag 2, hanging cup stirring handle 3, disposable bubble bag 4, pure bean roasted coffee powder

Second, the brewing method

1. Hang the coffee bag on the cup and pour in about 90 ℃ of boiling water for half a cup (about 50-80ml).

2. Press and stir the coffee bag with the stirring handle of the hanging cup to soak the coffee with boiling water so as to discharge the gas.

3. Add boiled water according to individual needs, soak for about 4 minutes and mix well to drink.

Third, the principle of brewing and quenching

The brewing process of hanging cup coffee is a chemical and physical equation with many variables. brewing coffee is to control the variables related to brewing, such as water temperature, water quantity, soaking time, stirring degree and so on. Under the condition of soaking, let the coffee particles move, let the water move, and let the state of the blend of coffee and water move according to people's requirements, you can get the taste and taste of coffee that people want. During the brewing process of hanging cup coffee, coffee powder is soaked in boiling water. Under the combined action of water temperature and stirring, wonderful chemical and physical reactions take place, such as Maillard reaction, dissolution reaction, hydrolysis reaction, decomposition reaction, osmotic reaction and so on. The soluble substances contained in coffee particles dissolve in water to make the water into coffee liquid. These soluble components include chlorogenic acid, acetic acid, malic acid and other organic acids. There is also caffeine, trigonelline, soluble fiber and coffee oil. The method of soaking and stirring is used for hanging cup coffee, and a filter bag and a hanging cup stirring handle are used together, which perfectly solves the problem of easy saturation and light taste in the process of coffee soaking, and the osmotic saturation effectively avoids the occurrence of excessive quenching phenomenon. the removal of fine powder can make the coffee liquid from the coffee not bitter, astringent, turbid, and taste good.

IV. Solutions to problems encountered in the process of brewing

1. The taste is too light

Cause:

⑴ water temperature is too low; solution: blanch the cup with boiling water, prolong the soaking time and stir fully

Too much ⑵ water; solution: brewing water 150ml

2. The taste is too strong

Cause: too little water; solution: add boiled water to dilute and stir well

Today, with the development of society, the most valuable thing is time, and the most worthy luxury is health. If you personally experience the comfort and convenience brought to you by hanging a cup of coffee, you will get time savings and physical and mental pleasure. It is the so-called most beautiful hand-hanging cup of coffee.