How on earth should I make the hanging-ear coffee? can I brew it? Hanging-ear coffee

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How should I make coffee with hanging ears? Qianjie coffee has also seen that some people will choose to hang the ear on the higher cup to brew, try not to let the ear soak in the coffee liquid; others prefer to hang the 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?

Hanging-ear coffee

The structure of the ear bag is very simple, which is to add two paper splints on the outside of the sealed filter bag containing coffee powder. After opening, the cardboard can be hung on the cup, shaped like two ears, which is also the origin of the name "hanging ears".

The first generation of ear bags was invented by Yamanaka Industrial Co., Ltd. of Japan based on the concept of tea bags, and it finally evolved into what it is today after several improvements.

Today, hanging-ear coffee has a 15% market share in Japan, where it was born, and it is also a staggering rise in the Chinese market: only about 3% of Chinese consumers drank it in 2016, but by 2017, that number jumped to 20%.

The explosive growth may be partly due to ingenious positioning: many merchants use instant coffee as a control in the copywriting of products with earbags, which has to be said to be very witty, because earbags are only a little more troublesome to use, but the taste is much higher.

Let's first take a look at how to use it. The filter bag contains ground coffee powder, so tear open the package, hang the filter bag on the cup, pour it into hot water to extract, and finally take away the earbag, you can start to ton.

Qianjie Coffee compares the coffee made by these two methods, and feels that the coffee extracted by the method of brewing while soaking will have a mellow taste but high 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.

And in the case of the same ratio of powder to water, the soaking extraction will drink more full-bodied and mellow than the non-soaking extraction cup. Qianjie Coffee feels 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.

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