The correct way to brew hanging ear coffee! How many times can I make hanging coffee? How many milliliters of hanging coffee do you usually make?

Question: what is the end of hand-brewed coffee?

That's right! Just hang up your ears! When people get tired of the tedious and complicated cooking process, they want to simplify things. And hanging ears is the best substitute for hand-made coffee! Easy to operate, easy to carry, simply not too suitable. Although the production of hanging-ear coffee is very simple, it is inevitable to encounter some "difficult and complicated problems" that Xiaobai friends cannot solve in the process. For example, yesterday, a guest friend came to the store to inquire about Qianjie, the water was too fast when cooking and hanging ears, and coffee was often not extracted enough. Is there any way to change this situation?

Of course there is! The reason why this friend will have such a problem is mainly because he put his opponent's understanding of flushing and cooking on the cooking of hanging earbags. However, because the earbag is subject to a lot of restrictions, so if you use the same way of cooking, then the launching speed will be much faster. But it doesn't matter. In front of this article, let's analyze what causes the water to be launched too fast, and how to correct the brewing to make the coffee strong and delicious!

The filter bag of the ear bag is made of non-woven fabric, just like the filter paper, its main function is to filter! But unlike the filter cup filter paper combination of hand-brewed coffee, because the earbag filter bag is supported by two paper ears, it does not need anything similar to the filter cup to fit it. As a result, the filter bag can ooze hot water in all directions.

The more water we inject, the more cracks hot water can penetrate, and they are also affected by gravity. In other words, the more water is injected, the faster the water will be launched.

Another reason for the less powder is that there is less powder. Unlike hand-brewed coffee, the amount of powder in the ear bag is usually about 10g / 12g, and the decrease in the amount of powder will reduce the thickness of the powder bed. The coffee powder passed by the hot water is reduced, and the infiltration speed is naturally increased.

Because the ratio of powder to water is fixed, when the amount of powder is reduced, the amount of water injected will be reduced accordingly. Then this will cause the already small extraction time to be cut again! Under the superposition of multi-layer Buff, coffee is more prone to insufficient extraction.

So, how can we slow down the launching speed and make the delicious coffee with high strength? Because the amount of powder, grinding, filter bags and other factors that can affect the flow rate have been fixed, so the only way we can adjust the flow rate is to control the flow.

By dividing the total water into several stages and reducing the injected water flow, the seepage rate will not be increased because of too much hot water injected. At the same time, because it is divided into multiple stages, the extraction time will be extended accordingly because of the existence of the interval, so the extraction efficiency will be improved, and the coffee will not be too prone to insufficient extraction. In the past, the hanging ears in the street, for example, 10g powder, boiled according to the proportion of powder and water at 1:15, is to be injected with hot water of 150ml. Then we can divide the hot water into 5 sections, each 30ml, and then inject it in the form of a circle each time (if you are using a boiling kettle, you can raise the injection position to make the water more impacting). After the hot water is filtered, we will inject the next section of hot water until the target water is filled!

This kind of cooking can increase the extraction time to about 2 minutes. The coffee brewed out has excellent performance, high concentration and delicious taste, and it is a very good cup of hanging-ear coffee!

-END-