Ear-hanging coffee was first invented by a Japanese company, and later applied for a patent. However, at that time, the local ear-hanging coffee was unilateral, unlike the current double-sided ear-hanging coffee, and the principle was similar.
Double-sided earhook was improved by a Japanese company at 1999 and became the mainstream of earhook coffee market. It improves the shortcomings of the original single-sided ear hanger, so that the filter bag can stand at the cup mouth and the filter bag mouth can be completely opened. The patent of applying double-sided ear hook to coffee was applied and listed by another Japanese company on 200 1.
At present, the mainstream types of hanging ear coffee are traditional type, traditional improved type and V60 type. The traditional mode is the one we mentioned above, which started to be applied at 200 1, and it is also the most common one on the market at present.
The traditional modified model is improved on the basis of the traditional model. The changed part is the hanging ear, which changes the traditional hanging ear into a square. This change makes the hanging ear originally hanging on the cup become a shelf on the cup, so that the hanging ear coffee can adapt to the cup with a big cup mouth, and the Lafite bag tries not to contact with liquid. Its structure is similar to the filter cup and filter paper for hand-brewed coffee.
V60 is an improvement on the traditional lug bag based on V60 filter cup. It improves the filter bag part, changing the square filter bag into a cone, but does not change the shape of the lifting lug.
This change makes the hanging-ear coffee closer to hand-brewed coffee and improves the extraction efficiency. However, because the ear hanging part has not changed, there are still restrictions on the cup.
Hanging ear coffee is a very mature technology. Generally, the coffee beans selected for making ear-hanging coffee in the market are basically commercial grade. Commercial grade coffee beans are single beans or mixed beans with SCA cup test score below 80. Deep roasting is chosen because it can better control the flavor of coffee. Although the product quality is stable, it loses the flavor of coffee.
Therefore, in order to improve the flavor of hanging ear coffee, the development of hanging ear coffee is also developing in the direction of fine coffee. Choose more than 80% coffee beans, and choose the baking depth from shallow to medium to deep, so as to keep the sour taste and floral fragrance of coffee as much as possible.
Therefore, when we choose hanging ear coffee, we must pay attention to the depth of roasting and the description of flavor, and choose our favorite taste in order to buy good quality coffee.
Hand-brewed lug, you can get a cup of hand-made lug.
Shelf life:
Most coffee with hanging ears will be marked with the shelf life of 12- 18 months, but the shelf life is not equal to the evaluation period. The tasting period of roasted coffee beans will be different, generally around 1-2 months. After coffee beans are ground into powder, the aroma and flavor will gradually dissipate. So, if you want to drink coffee with relatively good flavor, remember to pay attention to the production date when you buy it.
Powder-water ratio:
The gram weight of coffee powder per package of coffee with hanging ears is usually 7 g-12 g. Take a package of coffee with hanging ears of 10 g as an example, the final coffee liquid is 150- 180 ml. If you brew too much water, the taste of coffee will fade.
Brewing method:
Refer to the method of hand-brewed coffee by stages. Unpack the coffee and start the first stage of water injection. Pre-soaking with hot water with twice the amount of coffee powder to make coffee powder and hot water fully contact. When the hot water fully contacts the powder layer and the coffee liquid begins to drip downwards, the second stage of hot water injection is started.
The method of water injection is the same as hand flushing, and the purpose is to make the coffee powder layer and hot water contact evenly. At the same time, the extraction speed of coffee powder can be accelerated by stirring.
The purpose of phased water injection is to fully exploit, and the first stage water injection is the most critical. The water injection speed can refer to the state that hot water drips downward through the coffee powder layer. Under the premise of not changing the water temperature and increasing the stirring, the two-stage or multi-stage injection method has little effect on the taste of coffee.
Take out the coffee after the injected hot water drips completely. Ear-hanging coffee can only be brewed once, and repeated brewing is not recommended.
Water temperature:
Too low water temperature is not conducive to the extraction of coffee powder. According to the roasting degree of the coffee, the optimal brewing temperature is between 88℃ and 94℃. It is easier to extract the flavor of coffee by choosing a relatively low water temperature for deep roasting and a higher water temperature for shallow roasting.
Cup:
The cup for brewing coffee with hanging ears is also very delicate, and the volume of the cup is preferably above 250ml, leaving room for coffee drip filtration. If the cup is too small, the whole coffee will soak in the cup, which will affect the extraction.