Share the correct way to make hanging ear coffee! How much water should I use to make my ear coffee? How many stages does the water injection of hanging ear coffee need to be divided into? How much water does it take to put in hanging ear coffee? How to m

If we don't want to carry out overly complicated coffee-making processes and want to drink the delicious taste of freshly brewed coffee, then Guar coffee must be the most suitable choice.

The making of hanging ear coffee is very simple. There is no need to grind powder or prepare professional brewing tools. We only need a cup and any filling bottle to complete the making of hanging ear. Its shortcoming is that it lacks a little aroma due to the pre-grinding, and it does not taste as fragrant as freshly ground coffee. But because its convenient attributes are enough to offset this shortcoming, hanging coffee has become a must-have food ration for many friends who go out for work, study, travel, etc. Although Qianjie has shared a lot of cooking tutorials for hanging ears, there is still a steady stream of feedback from friends backstage and stores on common problems such as "hanging ears cannot be washed well" and "hanging ears that are washed out are not good to drink or taste." So today, Qianjie came to share with you how to simply brew a cup of hanging coffee that is as delicious as a hand-brewed cup! (It should be said that it is close, but the aroma will still be slightly inferior)

The first thing we need to know is that whether it is hand-brewed or over-ear coffee, if they want to taste good, they need to have a suitable extraction rate and concentration. Grinding, water temperature, time, and ratio are the four major parameters that control the coffee extraction rate and concentration during coffee brewing. Since hanging ear coffee uses pre-ground coffee powder, the only three parameters we need to control are water temperature, time, and ratio.

1. How much temperature of hot water does it take to flush the hanging ears? The water temperature determines the dissolution rate of the flavor substances. The higher the water temperature we use when brewing the ear, the faster the flavor substances in the coffee dissolve, and vice versa. The reason why many friends can't make ear coffee well is that the water temperature used is not high enough to make the coffee taste. As Qianjie often mentions, the main source of hot water for most office workers sitting in the office is water dispensers. The hot water in most water dispensers on the market will be maintained at around 80°C. If we use hot water at this temperature to brew coffee, then due to the lack of water temperature extraction efficiency, the coffee brewed will often be widowed and light. Therefore, if you want to make a pot of delicious hanging ear coffee, you must first control the water temperature.

Generally speaking, if the object we brew is light-roasted or medium-lightly roasted Guar coffee with rich fruit and floral aromas (such as Huakui and Yejia Guar coffee at a certain flagship store on Qianjie), then the recommended water temperature for Qianjie is preferably 90 - 93°C. Because of the high density of this type of coffee, hot water at a higher temperature is needed to dissolve the flavor in a short period of time; if the brewing object is to be made of nuts, cream, chocolate, etc., medium to deep and deeply roasted coffee beans with a strong burnt aroma (such as Mantelin and Brazilian Guar coffee from a treasure flagship store in Qianjie), then Qianjie recommends that the brewing water temperature be 86°C to 89°C. Because the structure of this type of coffee powder is relatively loose, flavor substances can be dissolved quickly, too high water temperature can easily cause over-extraction.

2. How much water should I inject to flush the hanging ears? The amount of water injected will not only affect the amount of substances dissolved in the coffee, but also determine the concentration of the coffee. With the same extraction rate, the more water you use when brewing, the lower the concentration of the coffee, and vice versa. If you don't want to drink a cup of coffee that is as weak as water or has too high concentration, Qianjie Association recommends controlling the amount of water injected. So how much hot water should be injected?

The ratio of powder to water in hanging ear coffee is the same as that of hand-brewed coffee! Generally speaking, the ratio used when brewing on the front street is 1:15, which is a ratio of powder and water that will make the coffee slightly stronger. The coffee brewed at this ratio can not only feel the distinctive flavor, but also have a full taste. So if you can accept coffee with a slightly higher concentration and a stronger flavor, then a ratio of 1:15 powder to water will be a good choice. The Qianjie hanging coffee sold by a treasure flagship store in Qianjie is 10g per pack. According to the ratio of powder and water of 1:15, the amount of water we need to inject is 150ml. If you want to make it thicker, you can use a ratio of powder to water of 1:14 and brew it with 140ml of hot water. If you want to be slightly lighter, you can use a ratio of 1:16 or 1:17, that is, 10g of powder is brewed with 160ml to 170ml of hot water.

Then according to different needs, we can choose different water measurement methods. If it is not too troublesome, Qianjie Association recommends that you purchase an electronic scale for the kitchen. The small one takes up no space and is affordable. It can help you accurately control the amount of water injected and ensure that you can make the same every time. Good coffee. However, if it is too troublesome and wants to implement the "minimalism" of hanging ears, you can estimate the amount of water by using the scale of the cup or the water level in the hanging ears bag during brewing.

Take the hanging ear on Qianjie as an example. The hanging ear on Qianjie is 10g/bag. After many tests on Qianjie, it was found that when the injected hot water reaches half of the powder bag (it is necessary to inject slowly with a small water stream), the amount of water will be in the range of 30 to 40ml (affected by the water injection rate); and if it is injected until 90 points full (it is necessary to inject slowly with a small water stream), the amount of water will be in the range of 70 to 80ml (affected by the water injection rate). Through such a measurement method that visually detects the water level, we can estimate the total water injection volume based on the specific brewing stages. For example, if you want to inject 160ml of water, you can choose to inject four times to reach half the water level of the powder bag, or inject two times to inject 90% full hot water. By analogy, the Qianjie Association recommends that everyone use a scale to determine the amount of water corresponding to the specific water level before "blind flushing." The specific number of segments is mainly decided based on our brewing time.

3. The brewing time of hanging ear coffee is ultimately the brewing time of hanging ear coffee! The brewing time is the time when water and powder come into contact. The longer the contact time between water and powder, the more flavor substances the water can bring out from the coffee powder, and vice versa. Many times, everyone uses the right water temperature and sets the right amount of water, but the taste of the coffee is still not pleasant. The reason is that the brewing time is too short and the hot water does not have enough time to completely dissolve the flavor substances in the coffee. Dissolve it, which leads to an imbalance in the taste and reduces the concentration. The coffee tastes extremely sour and even has an obvious astringent feeling. Therefore, the brewing time of hanging ear coffee is also a part of Qianjie's advice to everyone to control it well!

Since the grinding degree of Qianjie hanging ear coffee is the same as that of hand-brewed coffee, Qianjie's suggestion is to control the extraction time to about 2 minutes. As long as the water temperature and water volume are normal, 2 minutes is enough to dissolve a large number of flavor substances in the coffee. Even if the coffee it makes is not very good, it still belongs to the category of delicious. So, the question arises: How do we control the brewing time? It's actually very simple, divided into two steps! The first step is to reduce the water injection rate and slowly inject hot water so that the coffee extraction time can be extended. The second step is to inject hot water in multiple stages! Generally, the more paragraphs you have, the longer the extraction time will be. Generally speaking, the Qianjie Association recommends dividing hot water into 3 to 4 sections, because this section makes it easier for us to estimate the amount of water injected. As Qianjie mentioned earlier, if you want to inject 160ml into a 10g packet of Qianjie hanging ear coffee without weighing, you can inject the water level to half of the powder packet, and then repeat it three times, and the water volume will drop to about 160ml. Then it should be noted that the first section is steaming, which takes 30 seconds to allow the coffee powder to exhaust, and each section of hot water injected after that is injected is injected after the coffee liquid in the powder bag dries. Only in this way can the extraction time be effectively extended and the flavor substances in the coffee be dissolved more completely.

Summary: In general, if you make a packet of light and medium lightly roasted Qianjie Garou coffee, the recommended extraction parameters are: water temperature of 90°C~93°C, brewing time of two minutes, and water consumption of 140ml~170ml, injected in 3 to 4 stages; and if you make a packet of medium and deep roasted Qianjie Garou coffee, the recommended extraction parameters are: water temperature of 86°C~89°C, brewing time of two minutes, and water consumption of 140ml~170ml, injected in 3 to 4 stages.

- END -