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Share the proportion of water temperature for hand-brewed coffee with ears! How many times can I take the drip filter hanging ear and brew it?

Published: 2026-05-03 Author:

Last Updated: 2026/05/03, As we all know, in addition to coffee beans, Qianjie Coffee's Tmall Taobao flagship store also sells hanging ears, so we often encounter inquiries about hanging ears. And: "How to make the strong flavor of hanging ear coffee" is one of the most consulted questions. Many friends find that the brewed coffee is not widowed

As we all know, in addition to coffee beans, Qianjie Coffee's Tmall Taobao flagship store also sells hanging ears, so we often encounter inquiries about hanging ears. And: "How to make the strong flavor of hanging ear coffee" is one of the most consulted questions. Many friends found that the coffee they brewed was either widowed or light and tasteless. So today, Qianjie plans to share with you three tips to help you make the fragrant and delicious hanging ear coffee ~

Coup 1: Use the right parameters. In most cases, the reason why the coffee we rush has no flavor or is not strong enough is not only because the water consumption is too much, but also because the extraction rate is not high enough and the flavor substances in the coffee are not dissolved in sufficient quantities. If there is not enough substance to support the taste of the coffee, the coffee will naturally have no flavor. Then if we want to improve this situation, it is very simple, just use the parameters used during cooking. Water temperature, grinding, ratio, and extraction time.

For hanging ears, there are actually only three things we need to control. Because we use ground coffee powder, we can only focus on the water temperature, ratio, and time. Let's talk about proportion first! The ratio here can be either the ratio of powder to water or the ratio of powder to liquid. Which one you choose mainly depends on how you weigh it. Because Naqian Street uses electronic scales for weighing, it generally chooses the ratio of powder to water, that is, the ratio of coffee powder to injected hot water; if you use the capacity or scale of the cup to measure the weight of the liquid, then the choice is the ratio of powder to liquid.

There is not much emphasis on the proportion, and both lightly roasted coffee and deeply roasted coffee can share the same proportion. If you want the coffee to be stronger, then you can use a powder-to-water ratio of 1:15, 1:14, or a powder-to-liquid ratio of 1:13, 1:12; and if you want a lower concentration, then you can use a powder-to-water ratio of 1:16, 1:17, or a powder-to-liquid ratio of 1:14/1:15. When the extraction rate remains unchanged, the larger the proportion, the stronger it is, and vice versa. The water temperature is simpler. When brewing light and medium baked hanging ears, Qianjie recommends using a water temperature of 90 - 93°C for boiling; if the deep or medium baked hanging ears are brewed, then the water temperature is recommended to use 86°C to 89°C.

It will be a little troublesome in terms of time. The reason why many friends have insufficient extraction rate is that the extraction time is too short and the contact time between water and powder is not enough, so enough flavor substances cannot be dissolved. The reason why this situation occurs is mainly because the water is injected too quickly, resulting in the water launching speed being too fast. Then if people are not very good at controlling water, Qianjie will recommend dividing the hot water into multiple sections for injection. For example, the original paragraph filled with water is three paragraphs, so we further split it into four or five paragraphs for injection. Segmenting can effectively extend the extraction time of coffee, which can directly improve the extraction efficiency of coffee. As long as we make coffee according to the above three parameters, the coffee we can guarantee will be difficult to taste bad.

Coup 2: Another solution to dig a small hole is to use toothpicks or other items to dig a small hole in the center of the powder bed before steaming. This method is also recommended by Qianjie.

Because the diameter of the ear bag is small, coffee powder will accumulate in the ear bag to form a thicker powder bed. When the powder bed is too thick, it is not conducive to uniform extraction of hot water, because hot water does not penetrate vertically downward. Especially if there is no moisture, it is easy to have some coffee powder on the bottom edge that cannot be wetted by hot water, which in turn leads to differences in extraction.

At times like this, Qianjie would recommend that everyone dig a small hole before brewing, and then inject hot water into the hole first when injecting water and then circle it to moisten the coffee powder in other places, so that the hot water can more easily contact the coffee powder on the bottom edge to achieve uniform extraction, and the taste will become stronger.

Tip 3: Go back and extract it again... Although! This behavior sounds very abstract, but I have to say that it still works! Because when coffee is not extracted enough, it means that there are many substances in the coffee powder that have not been extracted yet, so you can dissolve these substances by pouring it back and soaking it again, making the coffee fragrant and delicious. Of course, you don't have to worry about over-extraction at all, because the coffee we poured back in has a certain concentration and the temperature has dropped, so its extraction efficiency will not be very high, just enough to dissolve what we need.

Prepare and share, let's come back here and give a small demonstration! The hanging ear used this time is the Qianjie Ethiopian flower kui hanging ear in the Qianjie Coffee Taobao Tmall flagship store. The coffee brewed by it is medium and light baked is mainly sweet and sour, with strawberries, citrus, and floral flowers. As well as the flavor of oolong tea, it has light taste and long aftertaste, which is very good. The extraction parameters are as follows:

Powder and water ratio: 1:15 Brewing water temperature: 92°C Brewing method: 4-stage extraction time: 2 minutes Since the packaging of Qianjie Coffee contains 10g of powder, the total amount of water we injected this time is 150ml. So before boiling, we dig a small hole, which can be a little deeper, and then inject hot water from the center and circle it outward. The first thing is still steaming for 30 seconds. The amount of hot water injected is twice the amount of water that the powder is used, totaling 20ml. Of course, you can also have a little more to ensure that the coffee powder can be soaked and exhausted.

After the steaming is over, we divide the remaining hot water into three sections and inject it evenly. Each section is injected with a small water flow around a small circle. Then wait until the hot water injected in the previous section has completely penetrated before injecting it into the next section. Repeat this until all the hot water has been injected.

The total time will be about 2 minutes, and it doesn't matter if you get ahead. The flowers of Qianjie Coffee won't be easy to overshine. After we remove the filter cup, we can shake the cup to increase the fusion of the coffee, which will make the taste of the coffee more consistent ~ Then, we can start enjoying delicious coffee ~

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FrontStreet Coffee is a long-established specialty coffee roaster in Guangzhou China, selling freshly roasted beans from its own farm in Yunnan as well as dozens of carefully selected single-origin beans from around the world for both pour-over and espresso. The products deliver consistently excellent quality and great value, with shipping within 24 hours. Guangzhou’s FrontStreet Coffee shop is recommended by many coffee lovers, and the beans are now available online at the Tmall 。