Hang-ear coffee can also flush out the quality of hand brewing! Teaching of hanging-ear coffee brewing method

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

When steaming is done, 60% of a cup of delicious hanging-ear coffee is done. at this time, even if you don't pay special attention to rinsing with hot water, the flavor will not be too bad, but the concentration is easy to be too light and the taste is not so good.

Therefore, in the brewing process, the frequency of water injection, water cut off, water injection, water cut off staggered, until brewing to a sufficient dose, the concentration of hanging ear coffee can be increased, and the flavor can be fully presented.

Although it will take a little longer, it will take two more minutes to get a delicious and fragrant cup of coffee.

Happiness needs to take two more steps (heart), let us continue to read, the following is a continuous picture!

First water injection: with the smallest flow, inject into the center of the steaming arch, and then soak all the coffee powder evenly around the concentric circle from the inside to the outside. if the most edge is difficult to wash, it's okay to ignore it.

The first water injection coffee will drop faster, so the water can be stopped first when the water is added to about half of the hanging ear coffee, and then when the horizontal line of the hanging ear coffee goes down to see the coffee powder, prepare for the second water injection.

Second water injection: as can be seen from the picture, there will be an obvious depression in the middle, which is a very normal phenomenon, but do not wait for all the water to leak, and start the second water injection when there is still a little water.

This time the coffee drips a little slower and contains a little bit of water that hasn't dripped before, so this time the water injection can be a little more, making the water level a little higher than the first time.

The way of water injection is the same as the first water injection, try to keep the fine flow, but also do not have to be too nervous, flush steadily.

Third water injection: as can be seen from the picture, the depression in the second picture is not so obvious, and the coffee powder has a bright texture of full water, so the coffee drips more slowly, and you can start the third water injection when you see the coffee powder.

Because the dripping speed is slower, the concentric circle will feel underwater when injecting water, but it doesn't matter. Keep injecting water to a level of 4 to 5, and gravity will speed up the dripping of coffee.

Will the water stop for a little longer this time, or wait until the coffee is almost dripping, ready for the last injection?

Fourth water injection: the last time you inject water, you can find that the color of the top coffee foam (crema) has become very white, indicating that the flavor of the coffee has been extracted, and you are ready to finish the work.

This time, the water is still injected to the level of 4thumb. 5, let gravity squeeze and extract the essence of the coffee powder.

Of course, the taste of the coffee extracted later is lighter, but the concentration of the first half is quite high, so the effect of uniform fusion of the front and back segments is moderate concentration and uniform flavor.

Finally, after most of the coffee is dripped into the cup (150 c.c-200 c. C), the hanging-ear coffee can be taken out. Finally, after the coffee in the cup is slightly stirred, a cup of fine coffee with the combination of aroma, flavor and concentration will be baked.

END