Because it is pre-made, the aroma of hanging coffee is usually less than half that of freshly ground coffee, so it is often disliked by those "picky" coffee lovers.thinkApart from being convenient, the ear-hanging earphones are "useless". They don't produce any flavor anyway, so just soak them casually.
Front Street disagrees with this. Even if pre-grinding does accelerate the loss of the aroma of coffee powder, as long as we store it properly and use it within the tasting period (3 weeks), the original basic flavor of the coffee will not have much impact. But even so, many people still say that the coffee they brew is either covered in bitterness like "shabu-shabu water", or has a sour and light taste without a trace of flavor... In order to avoid waste, there are 3 coffee shops on Qian Street.Personally tested and effectiveA little trick may solve everyone’s troubles.
No.1 tall narrow mouth coffee cup + water filling in multiple stages
Hanging ear coffee is usually hung directly on your own cup for personal drinking, so it is very important to understand the impact of its structure on flavor extraction. Generally speaking, in order to restore the drip extraction mode, Front Street recommends using tall (narrow-mouthed) glasses or mugs first. This can avoid the problems of the paper shells on both sides getting wet and the coffee liquid refluxing during the brewing process, and prevent the filter bag from sliding down due to its inability to use force.
(The cup for ear hanging ear cups is too short)
The powder-to-water ratio of the hanging ear is the same as Pour over(V60) coffee. It is customary to use 1:15, and then inject it in sections. The single bag of hanging ear we sell contains 10g of coffee powder, so 150g of hot water needs to be injected accordingly. In the absence of an electronic scale, the filter bag is the best basis for us to judge the amount of water injected.
After many measurements, Front Street found that the brewing forms of medium to dark roasted coffee and light to medium roasted coffee will be different. When brewing medium-dark roasted filter bag, because the exhaust amplitude is greater, when the water is filled to half of the bag, the water volume is 20~30ml, and when it is filled to 9 points, the water volume is 50~60ml; when brewing the medium-light roasted Front Street Yirgacheffe seasonal bag, half of the water volume in the filter bag is 30~40ml, and 9 points is 70~80ml. In this way, we can estimate the total water injection volume based on each section.
For example, when brewing, the Mandheling seasonal ear can be injected into four sections, the first two sections to half of the filter bag (about 50ml), and the last two sections into 90% full (100ml), so that it can reach approximately 150ml. For mid-to-light roasted hanging earrings such as Front Street Oiran, Front Street Yirgacheffe, and Front Street Panama Geisha, because they want to highlight the fresh floral and fruity tones, it is suitable to increase the powder-to-water ratio and inject it into the filter bag half full in 4 times.The total water volume is approximately 160ml, so that their flavors can be "pressed" more effectively.
No.2 Water injection + stirring
The filter used in hanging ear coffee is a small bag made of non-woven fabric. The contact area with the water is very narrow and cannot cause turbulence like hand brewing. Moreover, because there is no guide structure of the filter cup, the hot water can only penetrate downwards by gravity. When the water level continues to rise, even beyond the pink wall formed by the filter bag, the hot water in the upper layer will slip out from the side and will not be able to participate in the coffee extraction, eventually making the taste weak.
If we want to solve the problem of insufficient coffee taste, we must make sureExtraction is sufficient, thenStirring action can be added. The operation is very simple. For example, like the four-stage brewing mentioned by Front Street just now, you only need to use a small spoon to gently stir for 2 to 3 turns after the first and second water injection. This can effectively increase the extraction rate in the front and middle stages, making the acidity and sweetness more full.
No.3 Pour it back and extract again
In our minds, coffee can only be extracted once, so many people may think this is a "bad idea." In this regard, Front Street has donetest, pour the brewed coffee into the grounds of the filter cup again for a second rinse, which can enhance the overall body and aftertaste. Especially for medium-light roasted coffee beans with a sweet and fruity aroma, such as Front Street Oiran, Front Street Xi Claw, and Front Street Big Navel, the first extraction mainly brings out the light sweet and sour molecules and a small part of the aftertaste aroma, while the second extraction can obtain body-enhancing substances such as nuts, sweetness, and tea flavor.
The same applies to hanging ears. When it comes to medium-light roasted coffee with a hard texture, the limitations of the filter bag make the hot water only move in a small space, which makes the extraction efficiency very low. In addition, the amount of water injected into a single bag of hanging ears will be less, and the brewing time will be shortened, so the flavor substances in the tail section 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. Front Street likes to increase the ratio of powder to water, and then inject it in multiple stages (half of the filter bag in one time + 9 minutes of the filter bag in the next three times). At the same time, lower the water temperature appropriately. For medium-dark baking, use 80~85℃ (open the water and wait for 7~8 minutes), and for medium-light baking, use 86~88℃.(Put the water under boiling water, lift the lid and wait for 5~6 minutes), the brewed coffeeThe concentration is light, so that the secondary flush can "accommodate" more soluble substances, and the liquid temperature is at70~75℃ also further reduces the risk of over-extraction.
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
