How much hot water does it take to brew hanging ear coffee? How does it taste best? Can hot water from the water dispenser be used to make ear drip coffee?

Many friends brew ear-hanging scenes in the office at work. Because they want to drink high-quality single-piece coffee at work, but they don't want to make various appliances with great fanfare like making coffee by hand, they choose a simple and convenient ear-hanging scene. Many customers and friends on Qianjie adhere to this idea and make notes and make them into hanging ears when purchasing coffee beans from Qianjie.

But occasionally a friend would report to Qianjie that although they brewed according to the method shared by Qianjie, the coffee they could get always felt like it was lacking. Either the taste is not as fragrant, or the taste is relatively thin, so I asked how to improve it. From the above introduction, I believe you have found that this high probability is caused by insufficient extraction. There are many reasons for this problem, and after some inquiries on Qianjie, it was discovered that the problem lies in the temperature of the hot water! Because the hot water used by many friends to brew the ears is not fired from a hot water kettle, but comes from the water dispenser in the office.

In previous tweets, Qianjie shared that not all hot water from water dispensers will boil to the water temperature we need to brew coffee, usually in the range of 85°C to 90°C. If you brew lightly roasted coffee, then the water temperature is actually not up to standard, not to mention that after you put the hot water into the water filling pot, the hot water will cool down again, so it will be even more difficult for them to absorb the desired substances dissolved from the coffee powder. When there is no way to control the water temperature, if we want to make a cup of full-flavored coffee, we can only fine grind or extend the extraction time to improve the extraction efficiency and increase the dissolved substances. However, the so-called hanging ear is a "cooking bag" where the powder is ground in advance, so we have no way to adjust the grinding. So in this case, we need to lengthen the extraction time to brew a delicious cup of coffee.

The method is very simple. We don't have to replace any equipment. We just need to make a small change to the water injection method ~ that is-water in multiple stages. Water injection in multiple stages can effectively increase the extraction time, because there will be many intervals waiting for water injection in segmented injection. The increase in these intervals will allow the water and coffee powder to have more contact time. The more sections are divided, the more interval will be. More, the longer the extraction time, the richer the flavor substances will be dissolved in the hot water. But how many paragraphs should it be divided into and then how should it be cooked? Don't worry, let's go from Qianjie to share the specific operations with you.

Brewing and sharing This time, Qianjie still uses hanging ears produced by Qianjie. The choice of coffee beans is Qianjie Essi Huakui in the bean list. It is a medium and light baked sun-cured bean with a fresh aroma of flowers and fruits. Because of its high density and excellent flavor, it is very suitable as a demonstration bean for this sharing.

The water temperature of coffee brewed on Qianjie here is 87°C, which is about the temperature at which people connect the hot water from the water dispenser to the water filling kettle. If everyone's water temperature is higher or lower than this, then you can increase/Reduce segmented paragraphs to control the extraction rate. Then, because the amount of powder in a pack of hanging ears on Qianjie is 10g, according to the powder-to-water ratio of 1:15, the amount of hot water we need to inject is 150ml. First of all, it is still the steaming session. Even hanging coffee still needs to be steamed to remove carbon dioxide. So we first inject 20ml of hot water and steam for 30 seconds. (If you don't have a scale, just wet all the coffee powder)

After the steaming is over, we can divide the remaining hot water into multiple injection sections. The injection volume in each section is about 20ml, about 6 to 7 sections. If there is no scale, then we only need to inject hot water to the water level that can exceed the coffee powder/water level to two-thirds of the position of the ear bag. Remember to inject a small water stream, and then wait until all the hot water has been dripped before injecting into the next section. Repeat this until all the target water has been injected.

This brewing time usually drops to about 2 minutes and 40 seconds. Although it will be much longer than the usual extraction time, there will be no over-extraction. Why? Because the water temperature is not high enough, the time is increased to make up for the lack of water temperature. Through measurement, we obtained that the concentration of coffee was 1.45%, and the extraction rate was 19.95%. It can be seen that the coffee was fully extracted. And it tastes very good, with a very full taste and a very prominent flavor. We can clearly taste guava, strawberry, citrus, and a light floral flavor.

Isn't it very simple? In fact, the essence of many problems is the same. They are just presented in different forms. As long as we understand the underlying logic of extraction, most problems can be easily solved. Because of this, Qianjie recommends that you have a brief understanding of the extraction, which can help you solve many problems ~ So the above is all the content of Qianjie's sharing this time. If you have any questions, please leave a message in the comment area. Qianjie will share it in detail if you have time ~

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