Coffee review

How should I brew coffee with hanging ears? What's the difference between brewing and hanging coffee?

Published: 2025-08-21 Author: World Gafei
Last Updated: 2025/08/21, Professional coffee knowledge exchange more coffee bean information Please follow the coffee workshop (Wechat official account cafe_style) often hear guests ask, how to make hanging-ear coffee? The editor has also seen that some people will choose to hang their ears on a higher cup to cook, so as not to soak them in the coffee liquid as far as possible, while others prefer to hang their ears in shorter cups.

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

I often hear guests ask, how should I make coffee with hanging ears? The editor has also seen that some people will choose to put the hanging ear on the higher cup to cook, trying not to let the hanging ear soak in the coffee liquid; others prefer to wash the hanging ear in a shorter cup and soak it at the same time. So the question is, is there any difference between the two ways of brewing coffee? Let's make a comparison today.

| | Bean information |

The editor chose two beans to make hanging ears to do this experiment: one is the flavor [Costa Rican black soul], with obvious sweet and sour feeling, a sense of fruit juice, with citrus, plum and fermented flavor, fruit tea feeling.

The other is the mouthfeel of the Queen of Brazil, which is mellow, with flavors of nuts, chocolate, cream and sugar.

| | Experimental comparison |

The editor made two cups separately, one cup was put in a relatively short filter cup while soaking, and the other cup was hung on the sharing pot without soaking the coffee liquid all the time.

The amount of powder is 10g, the water temperature is 90 ℃, the ratio of powder to water is 1:15, and the degree of grinding is BG 5R (the pass rate of Chinese standard No. 20 screen is 58%).

Steam 30 grams of water for 30 seconds, pour water to 80 grams in stages, and continue to inject water to 150 grams when the water level drops and the powder bed is about to be exposed. After all the water is filtered, the ear bag is removed, and the extraction time is about one minute and forty minutes.

[black Soul soaking]

The palate has sour notes of raspberry and grapefruit, with nutty, creamy and cocoa flavors in the middle, with obvious strawberry aromas in the finish.

[black soul does not soak]

The entrance has sour notes of lemon, plum, grapefruit and citrus, with nutty aromas and caramel sweetness in the middle.

[Queen of Brazil soaked]

The palate is mellow, with nuts, cream and cocoa on the palate, with soft strawberries, berries and a sweet and sour finish of Xuanmi tea.

[the Queen of Brazil does not soak]

The mouth has sweet and sour blueberries and berries, as well as flavors of chestnuts, nuts and spices, with a hint of Xuanmi tea in the finish.

Comparing the coffee made by these two methods with his colleagues, the Xiaobian feels that the coffee extracted by the method of brewing while soaking will be mellow, but with higher acidity, while the coffee extracted by the method of "not soaking] is relatively thin in taste, but it is rich in flavor.

Why is the coffee extracted in the way of soaking sour?

At the beginning of brewing, most of the flavor substances extracted from coffee powder are fruit acid and floral flavor, then to nuts and chocolate, and finally to sweetness, while the concentration is gradually decreasing.

When we soak the ear into the cup to extract, there are already more substances extracted at the beginning in the liquid soaked in the ear bag, and the concentration difference is relatively small, then there will be fewer macromolecules such as nuts that can be extracted.

Moreover, when the ratio of powder to water is the same, the soaking extraction will drink more full-bodied and mellow than the non-soaking extraction cup. The editor thinks that this is because the overall extraction effect of immersion extraction is more complete and uniform. The extraction rate will be higher than that of non-soaking extraction, but because of the high concentration, other flavors will be more difficult to perceive, so the fruit acid is more obvious to drink.

The next time you hang up your ears, you can also choose the way of extraction according to the flavor characteristics you want to express.

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