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Why can't the flavor of hanging ear coffee be brewed? How to control the concentration of coffee during the season?

Published: 2026-08-17 Author:

Last Updated: 2026/08/17, Because it is prefabricated, the aroma of hanging ear coffee is usually less than half that of freshly ground coffee. Therefore, it is often despised by "picky" coffee lovers, who believe that hanging ear is "nothing" except convenience and cannot drink anything anyway. Flavor, just soak it casually. Qian Jie does not agree with this, even if it is expected

Because it is prefabricated, the aroma of hanging ear coffee is usually less than half that of freshly ground coffee. Therefore, it is often despised by "picky" coffee lovers, who believe that hanging ear is "nothing" except convenience and cannot drink anything anyway. Flavor, just soak it casually.

Qian Jie does not agree with this. Even if pre-grinding does lead to accelerated loss of the aroma of coffee powder, as long as we store it properly and use it within the taste appreciation period (3 weeks), the original basic flavor of coffee will actually not have much impact. But even so, many people still say that the coffee they brewed is either covered up by bitterness like "shabu water", or the sour and light taste has no flavor at all... In order to avoid waste, there are 3 here on Qianjie. A small trick that is effective in personal testing may solve everyone's distress.

No. 1 High-body, narrow-mouthed coffee cup + water injection in multiple stages

As a coffee for personal consumption, hanging ear is usually directly hung in one's own cup and brewed, so it is very important to understand the impact of its structure on flavor extraction. Generally speaking, in order to restore the trickle-filter extraction mode, Qianjie recommends that high-body (narrow-mouth) glasses or mugs be used preferentially for the flushing ears, which can avoid the paper shells on both sides being wetted and the coffee liquid flowing during the brewing process. The problem of backflow and will not slide down because the filter bag cannot be used.

(The cup that flushes the ear is too short)

The powder and water ratio for hanging ears is the same as that for making coffee by hand. It is customary to use 1:15 on the front street and then inject it in stages. The hanging ears we sell contains 10g of coffee powder, so 150g of hot water needs to be injected accordingly. Without an electronic scale, the filter bag is the best basis for us to judge the water injection volume.

After many measurements on Qianjie, it was found that the brewed forms of medium-deep roasted coffee and light-medium roasted coffee will be different. When brewing medium-deep roasted ear cup coffee, because the exhaust rate is greater, when the water is injected into half of the ear cup bag, the water volume is 20 - 30ml, and when it is injected until 9 minutes full, the water volume is 50 - 60ml; For the seasonal ear cup of Qianjie Yejia Shefei brewed in medium and lightly roasted, the water volume in half of the filter bag is 30 - 40ml, and the water volume in 9 minutes full is 70 - 80ml. In this way, we can estimate the total water injection volume based on each stage.

For example, when the pre-brewing street Manternin is the season, the ear can be injected into four sections. The first two sections are halfway to the filter bag (about 50ml), and the last two sections are injected into 9 minutes full (100ml), so that it can probably reach 150ml. Medium and light baked hanging ears such as Qianjie Huakui, Qianjie Yejia Shefei, and Qianjie Panama Rose Summer are suitable for increasing the powder-to-water ratio because they want to highlight the fresh tonality of flowers and fruits, and inject them into the filter bag in 4 times. Half of them are full, and the total water volume is about 160ml, so that their flavor can be more effectively "squeezed".

No. 2 Water injection + agitation

The filter used in ear coffee is a small pocket made of non-woven fabric. The contact area with water is very narrow and cannot form turbulence like hand-flushing. Moreover, because the flow guiding structure of the filter cup is missing, hot water can only follow it. Seep downward. When the water level is continuously raised, even exceeding the powder wall formed by the filter bags, the hot water on the upper layer will slip out from the side and cannot participate in coffee extraction, and finally the taste will fade.

To solve the problem of insufficient coffee taste, we need to ensure that the extraction is sufficient, and then we can add stirring action. The operation is very simple. For example, like the four-stage brewing mentioned by Qianjie just now, just use a small spoon to gently stir for 2 to 3 times after the first and second water injection, which can effectively improve the extraction rate of the front and middle sections., making the acidity and sweetness more full.

No. 3 Go back and extract again

In our impression, coffee has always been extracted only once, so many people may think this is a "bad idea." In this regard, Qianjie once conducted experiments. Pour the brewed coffee into the powder residue of the filter cup again for a second time, which can enhance the overall mellow and aftertaste. Especially for medium and light roasted coffee beans such as Qianjie Huaquai, Qianjie Xizhao, and Qianjie Danavel, which are mainly sweet and fruity, the first extraction mainly brings out light sweet and sour molecules and a small part of the tail aroma. The second extraction can obtain body-enhancing substances such as nuts, sweetness, and tea feel.

The same is true for using it on hanging ears. In the face of medium and light roasted coffee with a hard texture, the restriction of the filter bag allows hot water to only move in a small space, which makes the extraction efficiency very low; in addition, the amount of water injected in a single bag of hanging ears is small, and the brewing time will be shortened accordingly, so the flavor substances at the end may not be released in time, and the extraction will be over. At this time, in order to retain more flavor, we can take emergency measures.

Try this method. Qianjie likes to increase the ratio of powder to water and inject it in multiple stages (Half of the filter bag is injected once +9 minutes full after the next three times), and the water temperature is appropriately reduced. Use 80~85℃ for medium and deep drying of the hanging ears (waiting for 7~8 minutes for boiling water to lift the lid), and use 86~88℃ for medium and shallow drying of the hanging ears (waiting for 5~6 minutes for boiling water to lift the lid). The concentration of the coffee after being brewed is relatively light, so that the second flushing can "accommodate" more soluble substances, and the liquid temperature is 70~75℃, which further reduces the risk of over-extraction.

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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 。