Hang-ear coffee bag correct brewing method detailed diagram hanging-ear type filter coffee is pure coffee? Can I soak for a second time?

Recently, many friends buy hanging-ear coffee and ask for recommendations. Although hanging-ear coffee is convenient, it is strange to those who have never come into contact with it. Let's share the brewing method of hanging-ear coffee in front of the street. History of hanging ear Coffee in 2001, Japan's UCC Ujima Coffee invented the hanging ear bag coffee and registered a patent, which was then introduced to the market. In Japanese, it is called "a cup of extracted coffee". This is because its principle is to put the coffee powder in a filter bag of non-woven cloth or cotton paper, with two pieces of paper splint on the outside, which can be hung on a narrow cup. After brewing, you can drink fragrant black coffee directly. The good thing is that it is very convenient, and the bad thing is that the coffee loses its aroma soon after it is ground, which is why Qianjie coffee is newly made within 5 days.

And the two pieces of paper that stand at the mouth of the cup like "ears" is the origin of the name "hanging earbags". Because it is easy to operate and portable, the brewed coffee tastes much stronger than instant coffee. Today, earbag coffee has occupied 15% of the market share of ordinary coffee in Japan. But in China, even in 2010, few people have heard of the name "hanging earbag". So far, it is not very popular in China. Search for "coffee" on Taobao, and the number of babies is 1.5175 million, while if the keyword is reduced to "hanging-ear coffee", the number of babies is only 5455, and the brands are also concentrated in Colin, UCC, Brook's and other foreign manufacturers. What is hanging-ear coffee is to grind coffee into coffee powder and put it in a sealed filter bag. The reason why it is called hanging ear coffee filter bag is that in the brewing process, small pieces of paper (small ears) on both sides of the filter bag need to be opened and hung on the cup for extraction. Because its main feature is that it is very convenient to drink a cup of black coffee, it has become a necessary choice for many offices, homes and travel.

As the main focus of hanging ears is convenient, although you can also use "tedious" brewing and grinding tools like hand-made coffee, but this also masks the advantage of hanging ears. And the partners who buy hanging-ear coffee all like the taste of hand-brewed coffee. In the office, at home or during travel, there is a lack of bean grinders, electronic scales, hand pots, filter cups and other utensils, so hanging-ear coffee can be used to "enjoy the taste". How to make hanging-ear coffee 1. First of all, the net content of coffee powder in hanging-ear coffee has a fixed label (usually 10 grams). In this way, the problem of bean grinder and electronic weighing is solved. two。 The second is to solve the amount of water injection and water temperature, and hand-brewed coffee is the same as 1:15 to 1:16, so the brewed coffee liquid should reach 140ml to 150ml. The water temperature is about 90 ℃, and a thermometer or temperature-controlled kettle is preferred. If not, you can roughly judge the temperature. Generally, turn off the heat source and open the lid after the kettle is boiled. Wait 2-3 minutes, the water temperature will reach about 90 ℃ (room temperature 28 ℃).

3. When ready, preheat the mug (water cup), take out and tear open the seal of the earbag along the "Open" line, open the ears at both ends of the filter bag, hang it on the rim of the mug, and shake the powder layer flat. 4. The first stage of water injection, as long as the coffee powder layer is completely wet, carry on a 30s steaming. 5. After the stuffy steaming, the second water injection is carried out, and the small water flow is filled directly around the circle, waiting for the powder layer to drop slightly and continue to be filled with water, repeatedly, until the coffee capacity in the cup reaches about 140-150 ml, you can remove the earbag and enjoy it. 6. If you want a more accurate amount of water, you can also pour 150-160 milliliters of water into the kettle. After all the water in the kettle is filled during brewing, the earbag can be removed when the coffee liquid flows into the cup. The whole brewing process is completed in about 1 minute. Because the hanging-ear coffee is pre-ground, the flavor will spread faster than the whole coffee beans. So if you want to enjoy the flavor of coffee, you should use it up as soon as possible.

Qianjie hanging ear Coffee recommends that the seasonal hanging ear bag is randomly selected from five major producing areas on the front street to make hanging ear coffee bags. The seven major producing areas are Esseye plus Chuefei (citrus fruit tone), Indonesia Mantenin (herbal fragrant nuts), Brazil Hillado (clean nuts), Colombian Cymbidium (peanut cream), Costa Rica Tara beads (nut taffy), Yunnan small grains (fruity tea feeling) Guatemala Vivette Nan fruit (citrus, smoking). Choosing to hang up in season is like a blind box, there may be a pleasant surprise. Brazilian coffee was introduced from French Guiana (a country in northern South America) in 1720. Brazil was a colony of Portugal at that time, while many other South American countries were colonies of Spain, so most of the countries in South America spoke Spanish. Brazil, by contrast, speaks Portuguese.

In order to introduce Guyanese coffee beans to Brazil (which was severely prohibited from other countries at the time), Portuguese officers stationed in Brazil captured the heart of the Guyanese governor's wife and succeeded in bringing coffee seeds to Brazil. Since then, coffee has adapted quickly in Brazil, spreading from the north to the southeastern state of Sao Paulo, and by 1845, Brazilian beans accounted for 45% of the world's coffee beans. At present, Brazil is the largest coffee exporter in the world. Qianjie Coffee includes Brazil not only in the ear series, but also in the rations bean coffee series, which shows that Brazil, as a coffee producer, is indispensable in the classic coffee flavor. Qianjie food beans are the "facade responsibility" of coffee beans in producing areas, because they are not only coffee beans with higher recognition of basic flavor, but also coffee beans with low price and high performance-to-price ratio. Flavor: nuts, peanuts, sugar, balance front street coffee Panama Flower Butterfly Coffee Panama belongs to Central American countries, bordering Costa Rica in the west and Colombia in the east. Panamanian coffee is famous in the coffee world for its rosy summer coffee from the Emerald Manor. The whole of Panama is also filled with a strong smell of rose summer, many estates have planted rose summer coffee beans, but because the rose summer coffee is difficult to grow, small quantity, good flavor, the price is not low. But this flower butterfly has 70% rose summer high-quality pedigree, as well as Kaduai and Kaddura, planted in the Baru volcano region of Poquet and growing in the volcanic area at an altitude of 1600 meters. The special local microclimate leads to abundant rainfall in this area, and a large temperature difference between day and night, as well as meticulous harvesting and fine processing, so that this coffee performs well in terms of richness, acidity and floral fragrance. What is even more surprising is that with this excellent quality and conditions, the price is very close to the people, so that people can experience the rosy summer flavor with high performance-to-price ratio.

The washing method uses a machine to remove the peel and pulp, leaving only the coffee beans wrapped in the endocarp. And at this time, there is a layer of mucous membrane on the outside of the beans, and the process of washing is to clean the mucous membrane. However, the adhesion of the mucous membrane is very strong and is not easy to remove, so it must be placed in the tank for about 18-36 hours to ferment and decompose the mucous membrane. Flavor: citrus, flower, tea, honey, high sweetness.

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