What is the reason why the boiled coffee is weak and tasteless? What is the difference between punching with hands and hanging ears?

although! Hand-brewed coffee can make coffee with a fuller flavor, but for many friends, the tedious and complicated process is not something they will bear for the taste, so some friends will choose to sacrifice a little coffee flavor. to use more convenient and faster hanging-ear coffee.

Because the pre-ground coffee powder is used in the hanging-ear coffee, the flavor has been lost continuously since the coffee beans were ground, and even with the aid of sealing and nitrogen, it is impossible to lock down the flavor loss rate of the coffee powder. so the taste of hanging ears will be slightly inferior to that of hands. However, some friends found that the taste of their ears is not only not prominent, but also very light (coffee flavor and taste are not the same), and the taste is still thin, so they have some doubts, just pre-grinding. Will it have such a big impact on the taste of coffee? In fact, it is not, although pre-grinding will lead to a rapid loss of flavor, but it will not affect the taste of the coffee itself. If your coffee tastes very light and tastes thin, it must be because it is brewed in the wrong way that the hot water fails to extract the flavor of the coffee. So what factors will have such an impact? And listen to the front street, slow ~ slow ~ road ~ come ~

The filter apparatus used for hanging ear coffee is a filter bag composed of non-woven fabric. Because the existence of two paper ears plays a supporting role, the filter bag does not need a filter cup to support. As a result, in the absence of cup walls and diversion bones, hot water can only infiltrate down gravity. Therefore, the infiltration rate of hot water will be affected by water pressure.

The more water is injected in one breath, the faster the water will seep! Because the amount of water injected has been higher than the launching speed at the bottom, the water level has been raised! The inertia of water will cause it to seep out where it is easy to flow, so under the superposition of high water level and high water pressure, a lot of water flows directly from the holes above the coffee powder, because the hot water does not pass through the coffee powder. so it doesn't contain too much flavor. Eventually, the hot water with few substances was added to the pot, releasing other coffee liquids, making the coffee tasteless and tasteless.

The proportion of powder to water is too low because the amount of powder used in hanging-ear coffee is mostly in the range of 10-12g, and many friends are used to brewing 15g, so they will brew these relatively small amounts of hanging-ear coffee with 15g.

While a small amount of powder means a reduction in water, if you still use 15g brewing method will undoubtedly greatly shorten the extraction time, which will also reduce the extraction efficiency, so that hot water can not fully extract the flavor substances in the coffee. In addition, for convenience, we don't use electronic scales to measure water. How much water is injected depends on intuition, so it is easy to inject too much hot water and dilute the concentration of coffee.

The water temperature is not enough. Many of the use scenes of hanging-ear coffee will be in the office, so the water source for brewing hanging-ear coffee often comes from the water cooler. The temperature of hot water determines the extraction efficiency, generally speaking, the water temperature of the drinking machine can not reach the ideal extraction temperature, so the low extraction efficiency can not meet the complete material extraction. Finally, the taste of coffee is too light!

How can these conditions be improved? In fact, most of these situations point to the same thing, that is, the extraction efficiency is low, and the coffee does not have enough extraction rate and concentration. Therefore, what we need to improve is very clear! For example, when the water temperature is not enough, we can increase the extraction rate by adding the mixing method, and we can add about ten times of stirring during water injection and steaming. When there is too much bypass water caused by filtration apparatus and too little water injection, and the hot water can not be fully extracted, we can reduce the amount of water injected each time and inject a small amount or many times, so as to prolong the time of hot water extraction. At the same time, we must add steaming, so that the subsequent injected hot water can better extract the flavor substances in the coffee.

Finally, there is the question of water injection, which is taken for granted in order to facilitate the use of electronic scales. But in order to get a more appropriate coffee concentration, we can get the approximate amount of water injected through the capacity of the cup! For example, if a bag of hanging ear coffee contains 10g of powder, it needs to be filled with about 150ml if brewed at the proportion of 1:15. Subtract the amount of water absorbed by the coffee powder (twice the weight of the coffee powder) and the resulting coffee liquid will be about 130ml. Assuming that the capacity of the cup is 400ml, then we only need to remove the earbag when the coffee liquid reaches about 1 / 3 of the cup, and this cup of coffee will have the most appropriate concentration!

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