What should I do if the coffee is blocked and not put into the water? How to make a coffee bag without wasting?

After reading the title, I believe that some friends have repeatedly issued the cry of "yes, yes, so am I." and quickly slide down to solve the doubts in my heart.

Obviously follow the steps in the tutorial: tear open-hang-boil water-inject water-wait for it to finish dripping. However, it seems to have been a long time ago, why is the water still floating on it and the coffee powder soaking at the bottom? Do you want to stir it with a stirring stick, or do you want to wait for it to finish slowly?

Why is the earbag clogged?

Like hand brewing, hanging-ear coffee belongs to filtered extraction. The coffee beans are ground into powder in advance, sealed and stored in a non-woven filter bag, and then disassembled and boiled if necessary. The whole earbag is only composed of the protagonist (coffee powder) and the supporting role (filter bag). The filter bag acts as a filter cup and filter paper, and the speed of flow directly depends on the resistance of hot water. If you want to know why your ears are always blocked, we can start with the following points.

1. Filter material

The filter bag of hanging-ear coffee is usually made of non-woven fabric, and its structure is similar to that of metal filter, which is composed of a layer of coarse mesh non-woven cloth and a layer of fine non-woven fabric. The principle of hanging earbags is to filter out the coffee liquid through the surrounding pores.

In the front street comparison test, 50g of water was injected into the empty bag hanging ear filter bag and No. 01 filter cup with filter paper (KONO) at the same time. The conventional filter paper group finished dripping in about 35 seconds, while the water in the filter bag did not drip clean until 2 minutes later, which shows that the filtration speed of using the filter bag is obviously much slower and has a better soaking effect when cooking.

two。 Water injection technique

In the actual brewing, there is ground coffee powder on the bottom, so the higher the water level is injected, the water will flow out of the surrounding holes, and the faster the liquid will seep into the pot. If the injected water level is too low, most of the powder-water mixture accumulates at the bottom of the bag. Under the influence of gravity, most of the hot water can only drop along the sharp corners of the bag, and the water falls more slowly.

In addition to the water level, the problem of circular water injection will also lead to the consequences of "flooding". Many ear-hanging cooking guidelines will mention that, if possible, you can imitate the circle method of hand flushing, and try to rinse the coffee powder as much as possible to ensure uniform extraction. However, if the flow around the last section of the water is not properly controlled, "pour" on the filter bag and wash all the powder to the bottom, it will naturally cause the phenomenon of blocking the water, and the coffee at this time is often accompanied by a bitter rhyme.

3. Grinding is too fine

If you have a certain hand flushing experience, you should know that one of the biggest reasons affecting the speed of launching is the coffee powder grinding thickness, the thicker the particles, the less the resistance to the water; the finer the particles, the more unable the water to pass smoothly. If the coffee grounds are muddy every time your ears are washed, it means that it is difficult to get into the water due to the fine grinding of coffee powder.

4. Shake too many times.

When telling the details of hand punching, Qianjie once analyzed that the greater the slapping of the filter cup (the more times), the easier it is for the fine powder to fall from the gap to the bottom, resulting in water blockage during cooking. The same is true of hanging-ear coffee. Some friends are used to swinging hard before opening the package. the higher the frequency of the filter bag, the greater the probability of fine powder sinking to the bottom, and the easier it is to cause water blockage in the tail section.

How to solve the problem of hanging ears and getting into the water?

When we take out the coffee earbag, try to avoid shaking the package as hard as possible. Just tear open the nonwovens pocket along the dotted line above, then pull both ears apart, gently shake the powder flat, and hang them on the edge of the cup or sharing pot.

If you buy an earbag, it will be blocked every time it rushes to the back, and the coffee grounds dripping is muddy and tends to have a low taste. It is almost certain that when the business is making, the degree of grinding is too fine, so you might as well explain the situation to the other side and adjust the powder particles properly.

In terms of water injection techniques, compared with hand-flushed filters, hanging earbags provide little room for coffee powder to tumble, so we need extra stirring to speed up the tumbling of these particles. Qianjie is recommended to use large water flow throughout the process, divided into several small circles or central injection, coffee powder can be washed enough at the same time, but also can raise the water level to 9 minutes full. This kind of water injection not only allows the flavor substances to be fully extracted, but also provides more pores for the coffee liquid to seep out, avoiding the over-extraction caused by soaking for too long.

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Front Street Cafe

No. 10 Baoqian street, Yandun road, Dongshankou, Yuexiu district, Guangzhou, Guangdong province