How to make follicular hanging-ear coffee Tips recommend hanging-ear coffee feature story

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Summarize several common misunderstandings of hanging-ear coffee and attach tips for correctly brewing hanging-ear bags.

Although the earbag cooking is simple and convenient, it is often heard that the concentration is too light, or the taste is not bright enough. Why? In the end, are you particular about hanging earbags? Can the follicular earring coffee be a little closer to hand brewing? Today, let's have a more clear ear bag for continuous detail teaching! In fact, as long as you master a few key points, you can enhance the flavor of the earbag, and it is not difficult at all!

How do I make follicular hanging-ear coffee?

First of all, get ready for hanging-ear coffee, hand-brewing pot and coffee cups of about 200 c. C.

Vvcafe comprehensive hanging ear bag has 10-11 grams, single hanging ear bag has 11-12 grams, can flush out 150-200cc moderate concentration of black coffee.

If you like the strong point of fragrance, rinse 150c.c if you like the sense of taste. If you are not sure about the concentration you like, rinse 150c.c first, and then add a little hot water to open the flavor.

If there is no thin mouth of the hand to flush the pot, it is no problem to use a general kettle, as long as the amount of water is slightly controlled, the effect will not be much worse.

Tear open the earbag, the aroma of coffee beans will rush out of the bag in an instant, you can try to feel the dry aroma of coffee powder, different beans will have a completely different aroma, this is the charm of fine coffee.

Be careful not to tear the inner earbag too violently when tearing open the outer bag, and then take the earbag out of the bag.

Do not rush to tear open the earbag, first gently shake the coffee, let the coffee powder naturally concentrate, otherwise the coffee beans are easy to spatter, waste good things and wipe the table.

Then you can tear open the seal of the upper part of the earbag, and the aroma of coffee beans is even more obvious, already a little excited and dizzy.

Pull the part of the ear bag on both sides of the ear bag and hang it on the cup, pat the cup slightly so that the coffee powder is arranged horizontally, not high and low, it will be difficult to rush later. This is the end of the pre-homework, hurry to boil the water.

The amount of water is about 200-250c.c, and the temperature is between 90-95 degrees C. too high temperature is easy to wash out the bitter taste, and too low temperature is easy to fail, so pay a little attention to the temperature success rate.

What if there is no thermometer? Leave the boiling water at room temperature for about a minute, which is about 90 degrees.

Next is the crucial step: steaming, success or failure is often here, please pay attention.

Pour into the coffee powder surface evenly with a small flow of water, but not too much water, about 15-20 c. C., soak evenly as far as possible, the water will be completely absorbed by the dry coffee powder, but no coffee will drop into the cup, this is the standard.

After waiting for about 30 seconds, the surface of the coffee powder will expand slightly, forming a small round arch, which is a symbol of steaming success.

The steaming arch of deep-roasted beans is usually obvious, while that of shallow-roasted beans is less obvious, but there is no need to arch up too much superstition. As long as the steps are done, the coffee will not taste bad.

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