How about hanging-ear coffee? how to make hanging-ear coffee? the brewing method of hanging-ear coffee

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Although it is simple and convenient to cook with earbags, 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!

First of all, get ready to hang the earbag, the hand-made pot, and the coffee cup 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 different fragrance, this is the charm of boutique coffee.

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

Do not rush to tear open the earbag, first gently shake the earbag, 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, when the aroma of coffee beans is more obvious, already a little excited + 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? Put the boiling water at room temperature for about a minute, which is about 90 degrees Celsius.

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 dried 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.