What is the difference between hanging ear coffee and hand-brewed coffee? What is hanging ear coffee? Share the brewing method of hanging ear coffee!

As we all know, the original purpose of hanging-ear coffee is to make people not troubled by complex parameters and complex processes, and can simply flush out a cup of coffee at any time. Therefore, a filter bag made of non-woven fabric and pre-ground coffee powder are the whole contents of an earbag. When we want to drink coffee, we just need to tear open the package, take out the ear and start brewing directly.

Because the brewing form is very similar to that of hand-brewed coffee, people often regard hanging ears as a simple version of hand-brewed coffee. Because of this, many friends will copy the form of hand-brewed coffee when brewing and hanging ears. Although it is not impossible, it is obvious that it will be cumbersome. After all, will not only use matching professional tools, but also always pay attention to the way of water injection, completely without the convenience of hanging ears! However, if it is not made in this way, the hanging-ear coffee will be relatively light. Therefore, many friends are asking backstage, is there an easier way to make good coffee?

Of course there is! And it will be easier than you think! In order to make a good drink, we only need to pay attention to two parameters, water temperature and water quantity. As described in the headline, the water temperature determines the extraction rate of hot water for coffee. A good cup of coffee needs to have a suitable extraction rate, and for ears with a fixed grinding degree, water temperature is obviously the most important extraction factor. The water temperature of brewing ears is the same as that of hand-brewed coffee, and the range can be a little wider. The water temperature of medium and deep baking can be 86 °C ~ 90 °C, while the water temperature of medium and shallow baking needs to be higher, 88 °C ~ 92 °C.

Many people who work in the office are used to using water heated by drinking fountains to cook and hang their ears. however, the hot water temperature of most drinking fountains can not reach these two temperature ranges, usually below 80 °C. then it is difficult for the coffee to have an adequate extraction rate. The final hanging-ear coffee not only tastes less delicious, but also tastes less strong. So with regard to the water temperature, we can pay a little attention to it. The second is the amount of water. the common specification of hanging-ear coffee on the market is 10g / 12g. Generally speaking, if we want the coffee to have a suitable concentration, we need to control the powder-to-water ratio in the range of 1-14-1-1-16. The higher the concentration of coffee is. For example, the ear hanging in the former street is 10g in front of the street, so the amount of water we want to inject can be in the 140ml~160ml range.

If we want to pursue the ultimate simplicity, then we can even omit the electronic scale. How can water be measured without an electronic scale? It is very simple, just like people before, by knowing the capacity of the cup and then calculating the approximate position where the amount of coffee can reach, the electronic scale can be omitted. Then when we understand the amount of water and water temperature needed for cooking, the next step is to cook! Although the main points of cooking were also mentioned in the front street of the previous article, in order to prevent the newcomers from not knowing, I demonstrated it again with a bag of ears in the front street.

How to brew a cup of hanging-ear coffee? The materials used are simple: a bag of lugs, a cup, and any container that can be filled with water. It is best to use a tall cup. If the cup is too small, it will cause the ears to be soaked in the process of cooking (easy to lack of extraction). In the past, the tall cup in the street was taken as an example, and the capacity of the cup was 350ml, so this time the amount of water we injected was 150ml, that is, it went down at 1/2 of the cup. Then remember this position, you can start cooking!

①: first of all, let's tear open the earbag, take out the earbag and hang it on the cup.

②: then we take out the kettle and pour the first section of hot water into the ear filter bag. This section of hot water just doesn't pass the coffee powder. Then wait 20 seconds (steaming).

③: after the steaming is over, we can inject the second section of hot water, this section of hot water is the same, without coffee powder!

④: when the injected hot water is permeated, we will inject the hot water in the same way without passing the coffee powder. We are still waiting for the end, and then repeat it again and again until the filtered coffee liquid reaches the target position of the cup, and then we can end the extraction!

The main reason for this multi-stage water injection is to prolong the contact time between water and coffee powder, because the material of the earbag and the amount of coffee powder are not so much, so the launching speed is faster. If we inject a lot of hot water in one breath, the water will not be in contact with the coffee powder for too long, which will lead to the lack of coffee extraction. In this way, we not only prolong the contact time between water and coffee powder, but also allow coffee powder to be extracted by fresh hot water without concentration, so the extraction rate is higher, so that the final coffee powder not only has abundant concentration, but also has rich flavor performance because the extraction rate is sufficient.

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