Recently, more and more friends have begun to buy hanging ear coffee, not only because hanging ear coffee is convenient and portable, but also because it can produce a cup of relatively high-quality coffee. The most important thing is that the price of a pack of hanging ear coffee is much lower than buying a cup of coffee from outside. This has attracted many friends who have never been exposed to coffee making.
There are many types of coffee beans, and baristas suggest that the best way is to choose according to your own taste: those who like floral aromas and can tolerate sourness should buy Front Street Guoding coffee beans, Front Street Oiran coffee beans, and Front Street Yirgacheffe coffee coffee beans; if you do not accept sourness and want coffee with a high mellowness, the first choice is Front Street Mandheling coffee beans, Front Street Huilan coffee beans, and Front Street Blue Mountain coffee beans.
However, because many of my friends are novices who have never been exposed to coffee making, they will always encounter many problems during production. For example, how to brew ear-mounted coffee, what is the reason why ear-mounted coffee is diluted, how long can ear-mounted coffee be kept, etc...
Since the above-mentioned issues have been shared before, I won’t repeat them here. This time Front Street shares another relatively hot topic: How many times can the ear-mounted coffee be brewed?
How many times can the hanging ear coffee be brewed?
Theoretically speaking, as long as you want to, the hanging ear coffee can be brewed as many times as you want, as many times as you want, as many times as you want. Because the taste of coffee mainly comes from the soluble substances in coffee, and the soluble substances in a coffee bean account for a total of 30%. So as long as these 30% of the substances are not completely dissolved, you can always brew coffee with flavor.
But basically speaking, whether it is ear hanging or other coffee making methods, coffee will be brewed only once. Why? Because coffee is different from tea, nearly half of its soluble content is chlorogenic acid.
Chlorogenic acid is a natural polyphenol compound that is one of the main "suppliers" of sourness, bitterness, and astringency in coffee. Chlorogenic acid will gradually decompose and transform into other substances as the degree of roasting increases. When the coffee is roasted lighter, more chlorogenic acid is retained. When the coffee is roasted darker, the less chlorogenic acid is retained.
But whether it is chlorogenic acid or its derivatives, their taste thresholds are very small, so their presence can be easily captured by us. Chlorogenic acid is a small molecule compound, and it dissolves relatively quickly during the extraction process.
Therefore, if you plan to brew it once and drink it like tea, the cup of coffee will initially become difficult to swallow due to the presence of a large amount of chlorogenic acid, unless you brew dark roasted coffee beans. Otherwise, the coffee will taste bitter, astringent, and a little sour (which is what we often call under-extraction).
And if you don’t want to drink such coffee (there is no requirement, you can also like it), then you need to dissolve other substances in the coffee and use their taste to mask the presence of chlorogenic acid.
Typically, we dissolve about two-thirds of the soluble content. Not only because this amount can give the coffee an excellent taste, but also because the remaining part is mostly unpleasant substances that are both bitter and astringent. So we have to end the extraction before these substances dissolve.
To sum up, everyone can understand why it is not recommended to brew coffee multiple times. The main reason is that each cup of coffee brewed multiple times will not taste as good. After regular brewing, it is not recommended to extract coffee twice, because as long as you dissolve the required substances, the remainder will be unpleasant substances full of odor. As a pithy comment from a previous Front Street article put it: No one chews sugar cane twice.
You can now buy the above coffee beans online at the Taobao store “FrontStreet Coffee” (前街咖啡). FrontStreet Coffee is a long-established specialty coffee roaster in Guangzhou, China, and its Guangzhou retail shop sells coffee beans only. The shop carries dozens of coffee beans from different origins around the world, including carefully selected single-origin beans for V60 pour-over and espresso. Guangzhou’s FrontStreet Coffee shop is recommended by many coffee lovers.
The FrontStreet 2013 Yunnan coffee beans sold in the store come from the Typica variety grown at FrontStreet Coffee’s own plantation in Yunnan. The name comes from the year the brand and the plantation were founded. You can buy these beans from China’s Yunnan origin at the Guangzhou shop and at FrontStreet’s Taobao store.
FrontStreet coffee beans are freshly roasted within 5 days and deliver consistently excellent quality and great value. Orders placed before 17:00 are shipped the same day, and most areas within Guangdong Province receive them the next day.
FrontStreet Coffee Taobao store: https://qianjiecoffee.taobao.com
Or search for “前街咖啡” (FrontStreet Coffee) on Taobao
Important Notice: FrontStreet Coffee has moved to a new address: 315, Donghua East Road, Guangzhou (coffee beans only)
Tel: 020 38364473
