How should I brew coffee with hanging ears? What's the difference between brewing and hanging coffee?
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.
END
- Prev
What is Ethiopia's native coffee? What kind of coffee is Ethiopian Heirloom beans?
Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style) Coffee can be divided into three main varieties, namely Coffeaarabica and Robu Coffeacanephora.
- Next
Coffee solarization is the oldest and most primitive treatment of coffee beans.
Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style) Dry process/Natural method Sunlight method is the oldest and most primitive treatment method of coffee beans. More than a thousand years ago, Arabs treated coffee this way. is to place the harvested coffee cherries on the terrace and expose them to direct sunlight
Related
- Beginners will see the "Coffee pull flower" guide!
- What is the difference between ice blog purified milk and ordinary milk coffee?
- Why is the Philippines the largest producer of crops in Liberia?
- For coffee extraction, should the fine powder be retained?
- How does extracted espresso fill pressed powder? How much strength does it take to press the powder?
- How to make jasmine cold extract coffee? Is the jasmine + latte good?
- Will this little toy really make the coffee taste better? How does Lily Drip affect coffee extraction?
- Will the action of slapping the filter cup also affect coffee extraction?
- What's the difference between powder-to-water ratio and powder-to-liquid ratio?
- What is the Ethiopian local species? What does it have to do with Heirloom native species?