How many times can I brew hanging ear coffee? Why can tea be brewed multiple times and not coffee?

Recently, more and more friends have begun to buy hanging ear coffee, not only because hanging ear coffee is convenient and portable, but also because it can make a cup of relatively high-quality coffee. The most important thing is that a pack of hanging ear coffee is cheaper than buying a cup of coffee from outside. So this made many friends who had never been exposed to coffee making excited and began to buy a hanger ear to try making coffee.

However, precisely because many of my friends are newbies who have never been exposed to coffee making, they always encounter many problems while making it. Like how to make hanging ear coffee, what is the reason why hanging ear coffee is diluted, how long hanging ear coffee can last...

Since the above issues have been shared on the street, we will not repeat them here. This time, Qianjie shared another relatively hot topic: How many times can you brew hanging ear coffee?

How many times can I brew hanging ear coffee? In theory, as long as you want to, you can brew hanging coffee a lot. Make it as many times as you want, and make it as many times as you want. Because the taste of coffee mainly comes from the soluble substances in coffee, and the total soluble substances in a coffee bean account for as much as 30%. So as long as this 30% of the substance is not dissolved completely, you can always make flavored coffee.

But basically, whether it's hanging ears or other coffee making methods, coffee is brewed only once. Why? Because coffee is different from tea, nearly half of its soluble content is chlorogenic acid. Chlorogenic acid is a natural polyphenol compound that is one of the main "suppliers" of sourness, bitterness and astringency in coffee. Chlorogenic acid will gradually decompose and transform into other substances as the degree of roasting increases. When the coffee is roasted more lightly, the more chlorogenic acid will be retained. When the coffee is roasted more deeply, the less chlorogenic acid will be retained.

But whether it is chlorogenic acid or its derivatives, their taste threshold is very small, so their existence can be easily captured by us. Chlorogenic acid belongs to a small molecule compound. During the extraction process, it is the kind of substance that dissolves relatively quickly. So, if you plan to brew it once and drink it like tea, the cup of coffee will become difficult to swallow at the beginning due to the presence of large amounts of chlorogenic acid, unless you are making deep-roasted coffee beans. Otherwise, coffee will be the kind of bad experience that is bitter, astringent, and a little sour (what we often call insufficient extraction).

If you don't want to drink this kind of coffee (there is no mandatory requirement, you can like it), then you need to dissolve other substances in the coffee and use their taste to cover up the existence of chlorogenic acid. Normally, we will dissolve about two-thirds of the soluble matter. Not only because this amount gives the coffee an excellent taste performance, but also because most of the remaining part is an unpleasant substance that is both bitter and astringent. So we need to end the extraction before these substances dissolve.

To sum up, you can know why coffee is not recommended to be brewed multiple times. The main reason is that each cup of coffee brewed multiple times is not so good. After regular brewing, secondary extraction of coffee is not recommended, because as long as you dissolve the required substances, what remains will be unflattering substances full of miscellaneous flavors. As an incisive comment in Qianjie's previous article said: No one chews sugar cane twice. Finally, if you don't know how to make hanging coffee, you can refer to the following two articles: "Portal 1" and "Portal 2". The former is to brew hanging ears by hand, while the latter is to use soaking method to make coffee. There will always be one that will suit you ~

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