Introduction to the basic knowledge of hanging-ear Coffee introduction to the advantages and disadvantages of hanging-ear coffee bag

For coffee-loving office workers, want a full-bodied black coffee, but do not have so much time to make a cup of ritual hand-brewed coffee, when hanging-ear coffee bag is our "savior".

Why is it called "hanging ears"?

The earliest hanging-ear coffee was invented by Yamanaka Industrial Co., Ltd. in 1990. Its design concept originated from the lanyard tea bag. The inventors hope to simulate the hand-made dripping coffee and put the coffee powder into a non-woven filter bag in advance. The paper pieces on both sides of the filter bag can hang the coffee bag in the middle of the cup. Because it is stuck on both sides of the cup like a small ear, so people call it "hanging ear coffee". Since 2002, the Japanese have patented the hanging-ear coffee bag and promoted it to the market, so the convenient and neat design has suddenly become the mainstream of the market.

To brew the coffee bag, as long as we prepare a pot of hot water and a cup, we can easily get a cup of mellow coffee, and throw away the coffee grounds together with the filter bag after brewing, saving a lot of tedious links. With the development of boutique coffee industry, there are a variety of coffee beans, all of which can be used to make earbags, so there are many choices.

Why is the hanging-ear coffee so weak?

Although the operation of brewing the hanging-ear coffee bag is very simple, there is still a small partner reaction. The flavor of the hanging-ear coffee is very light and the aroma is not as rich as that made by hand. Compared with hand flushing, there is no need for complex tools to hang earbags, and water injection techniques, time and proportion do not need to be controlled as strictly as hand flushing, just to ensure enough hot water and the right proportion. But also because of the "casual" operation, the flavor of coffee is often not as rich and changeable as hand-brewed coffee. In addition, the earbag is ground and put into the bag in advance, so the aroma is not as full as the freshly ground coffee, if it is stored for too long and more than a few months, it may produce some woody flavor.

In order to maximize the original flavor of coffee, the coffee powder used in hanging-ear coffee is usually ground from freshly roasted coffee beans. The coffee beans shipped in the front street are freshly roasted within 5 days. If they are made into hanging-ear coffee, when we receive them, we can usually start to brew and taste them 4-5 days after baking. Qianjie suggests drinking as soon as possible after receiving it, otherwise it is easy to lose the aroma in the coffee if it is stored for too long. If you want to taste the coffee with the fullest flavor, Qianjie suggests buying whole beans, freshly ground and flushed, with a better flavor level.

If you want to get a cup of black coffee with rich aroma and rich taste, Qianjie advises you to grasp the temperature and total amount of hot water injected. Because the temperature of the water is high enough to release more aromatic substances in coffee powder. When brewing coffee by hand, Qianjie recommends brewing at a temperature of 90 to 93 degrees Celsius. If the temperature is only about 80 degrees Celsius, the coffee is easily bland and tasteless, while the boiling water is easy to extract the bitter taste. Because the street will open the cover of boiling water at room temperature for 1 minute or 2 minutes, let the water temperature drop slightly to about 90 degrees Celsius.

When making coffee by hand, the proportion of powder and water is very important. when the amount of water is too much, the coffee taste is easy to be insipid and the aroma is not enough, so is the hanging-ear coffee bag. Qianjie suggests brewing at 1:15 and injecting 150g hot water corresponding to 10g coffee powder. The flavor of the extraction is more balanced and the extraction is more stable. If you don't weigh it, you just need to find a graduated cup or kettle.

Then how to brew the coffee bag?

Qianjie will boil the water before brewing, and prepare a pot for filling water, a coffee cup, and a bag of your favorite hanging-ear coffee. The hanging ear coffee bag on the front street is made according to 10 grams per bag, which can brew out a cup of coffee liquid about 120~130ml.

Tear open the sealed package, take out the coffee earbag, and tear the non-woven pocket along the dotted line above. Then pull the two ears apart, pull the whole earbag open, and hang them on the edge of the cup or sharing pot.

First of all, a small amount of hot water is injected into the first stage to wet the coffee powder and steam for about 10 to 20 seconds to help discharge the gas in the coffee powder in order to make the extraction of the latter stage more stable. The second stage of small water is injected smoothly until the liquid level is close to full, waiting for the coffee liquid to drop until the coffee liquid runs out. Inject the last section of water to full, the total amount of water injected is about 150 grams, when the coffee liquid is all filtered, that is, the extraction is over.

Before drinking in the street, you will gently shake the coffee liquid evenly, then drink it directly and taste the pure flavor of black coffee. You can add the right amount of sugar or milk according to your personal preferences.

Recommended for making coffee beans with ear bags.

Many office workers ask Qianjie to recommend some coffee beans suitable for making ear bags. More than 50 kinds of individual coffee beans from different producing areas on the bean list in Qianjie can be made into hanging ear coffee bags. The following Qianjie recommends some classic hanging-ear coffee bars.

1. Qianjie Coffee Wash Yega Xuefei Fruit Tintin Cooperative hanging ear Coffee

The coffee beans from Qianjie are produced in the famous Yegashifi area of Ethiopia. The picked beans are washed with water. Traditionally, Yejiaxuefei coffee is the oldest method of sun treatment, but because most of the early sun-dried coffee beans are dried on the flat ground, they are inevitably contaminated with miscellaneous smells such as soil flavor and dust, coupled with the lack of reasonable screening, the quality of sun-dried beans is average. In 1972, Ethiopia introduced Central and South American washing technology to improve the quality of coffee, which made the jasmine aroma of Yega Sheffield Coffee and the bright acidity of citrus lemon clearer and became one of the representatives of fine coffee in the world.

Qianjie Coffee: Yega Xuefei Fruit Tintin Cooperative Coffee producing area: Yega Xuefei Gedeo Zone producing area producer: Guoding Ding Cooperative altitude: 1900-2300m varieties: local native species (Heirloom) treatment method: washing treatment

Grade: G1

Flavor: citrus berry lemon sucrose green tea

two。 Qianjie Coffee Queen Manor Coffee Bean Queen Manor is located in the Morgiana producing area in the state of Sao Paulo, Brazil, which is different from many large-scale producing areas in Brazil, where the terrain is higher and forms a more unique microclimate. in addition, the manor picks coffee fruits with suitable maturity by hand, and each batch produces coffee beans of high quality according to a small amount of exquisite processing techniques. The most proud of the Queen's Manor is the yellow bourbon variety, which has won the awards of many Brazilian COE competitions with its exquisite flavor. The Qianjie Queen Manor coffee beans are roasted in medium depth, highlighting the mellow aroma of Brazilian coffee and showing the sweetness of bourbon itself. we can not only drink the strong aroma of coffee, but also have a clear taste.

Front Street Coffee Brazilian Queen Manor Coffee beans

Producing area: Mojiana producing area, Brazil

Manor: Queen's Manor

Altitude: 1400-1950m

Variety: yellow bourbon

Treatment: sun treatment

Flavor: dark chocolate, cream, peanuts, sugar cane, nuts

3. Qianjie Coffee Sidamo Sakura hanging ear Coffee

This Huakui coffee bean introduced by Qianjie Coffee is the champion of the sun drying group in the 2017 Ethiopia toh Coffee Competition. It appears in front of everyone with its unique strawberry cream flavor, making a splash. So in that year, this batch of raw beans was introduced to China by Hongshun, a raw bean trader in Beijing. In the same year, Li Jianfei used this bean to win the runner-up in China in the 17-year World Brewing Competition. This Ethiopian bean stands out among the many Rose Summer beans, so it is known as Sakuran. This coffee bean uses exquisite sun treatment, showing a full sweet and sour taste of nuts, honey, berries, passion fruits, cream and strawberries.

Front Street Coffee: Sidamohan Bella Sakuran Coffee beans

Country: Ethiopia

Producing area: Sidamo

Altitude: 2250-2350m

Variety: native species

Treatment: sun treatment

Flavor: berries, scented tea, honey, lemon, black tea

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