Front Street believes that because coffee has penetrated deeply into everyone's work and life, the pursuit of coffee is not limited to coffee shops, but also the enjoyment of freshly brewing it at home. However, if you are traveling for work or traveling, it is a bit unrealistic or troublesome to brew it freshly, but you still want to drink the original coffee taste. What should you do? Then hanging ear coffee is the first choice. FrontStreet Coffee’s seasonal hanging ear (fruit sourYirgacheffe coffee, nutty Brazilian coffee and mellowMandheling hanging ear coffee) is very popular with everyone!
Among them, the Mandheling coffee shop on Front Street left the deepest impression on people. Mandheling is produced in Sumatra, Indonesia. The biggest difference from many coffee-producing areas is that the local weather in Indonesia is changeable, humid and rainy, with humidity ranging from 70 to 90% throughout the year. Sometimes it is sunny in the morning and rains heavily in the afternoon. Typhoons can come at any time, and the annual rainfall can even reach more than 2000mm. In such a harsh climate, it is very difficult and time-consuming to completely dry the shelled beans to the specified moisture content. Indonesia is a major coffee country that aims at mass production. In order to shorten the processing time of coffee beans and sell them as quickly as possible, people have summed up a unique semi-washing method: the wet planing method.
Wet Hulled (Wet Hulled), known as "Giling Basah" in Indonesian, has existed and been practiced in coffee production for many years, just like washing, sun-drying, and honey processing. At present, wet-planed coffee is still mainly produced in Indonesia, mainly in the northern Sumatra Island and Sulawesi production areas.
Initially, sun-drying processing was the main method here, but the quality was unstable. Later, it was changed to a semi-sun-drying method similar to Brazil. However, it is not as arid as Brazil. It is impossible to remove the coffee peels and take out the sticky shelled beans and dry them outdoors for several days. This is because doing so in hot and rainy Indonesia will only cause them to mold directly, so they will only be dried outdoors for one or two days.
When the moisture content of shelled beans drops to 30-50%, they will be purchased by brokers. At this time, the pectin layer has not yet solidified, and the beans are still semi-hard and semi-soft. However, they need to be brought back to the processing plant in time and used a special machine to grind off the seed shells to avoid excessive fermentation and sour smell.
Since shelling is more difficult under the wet planing method, the machine needs to use greater friction to tear apart the parchment layer that is tightly attached to the green beans. At this stage, white or green mucus usually flows out. Due to long-term mucus soaking and humid environment, the green beans finally become soft, white and swollen, turning gray-green. After being stirred by friction, the green beans are more likely to be crushed or squeezed, especially at the two ends, forming small gaps like sheep's hooves. This is why the rate of sheep's feet in Sumatra is higher.
You know, coffee beans have four layers of protection: peel, pectin, seed shell, and silver skin. However, the wet planing method removes the third and fourth layers of protection midway. In other words, the coffee beans directly expose their "inner beans" to receive sunbathing.
After the shells of the shelled beans are ground by a machine, they continue to be dried until the moisture content reaches about 12% to 15%, and then they can be bagged. Finally, these coffee beans will be sent to a machine for selection to remove various impurities, and then classified according to particle size. The highest grade is G1. Front Street Mandheling coffee is a G1 batch processed by wet planing. You can buy it directly at Front Street Taobao store or Front Street Tmall flagship store.
The "naked beans" without the parchment skin dries very quickly, and are also directly exposed to sunlight and moisture, and are multiplied by various bacterial species, giving Indonesian coffee a unique aroma of wood, spices, and herbs. This is what we call the "flavor of place".
It can be seen that the unique herbal aroma and agarwood smell of Mandheling are caused by the high local humidity, and the entire post-processing process is forced to be divided into three stages to dry the pectin layer. This is also a rare processing method in the world, which creates Mandheling's special low-acid, thick and fragrant flavor by accident.
What is hanging ear coffee
Having said so much, what is hanging ear coffee? Front Street will let everyone know: hanging ear coffee is a kind of portable coffee in which coffee beans are ground and sealed in a filter bag. Hanging ear coffee is a type of freshly ground coffee that can be brewed and enjoyed immediately. The drip filter method is used to brew coffee, and the sour, sweet, bitter, mellow, and aroma in the coffee are perfectly reflected. As long as you have a hot water source and a cup around you, you can enjoy it conveniently. The coffee powder can be thrown away directly, and the sugar and milk need to be added by yourself. This coffee is purely natural with no additives added. Especially suitable for home, office and travel use.
Why can’t you soak coffee in hanging ear cups??
Some friends may buy ear-mounted coffee and soak it directly in a cup, just like making tea bags. Is this the right way to brew it? Can it be drunk? Front Street tells everyone: In fact, you can drink it this way, but the taste will be very light. After all, it is not a tea bag, but ear-mounted coffee. If you soak it directly in the cup, the flavor of the coffee will not be fully revealed. You need to use the correct brewing method to get the flavor of coffee.
Of course, you cannot brew repeatedly, because when the ear-hanging bag is brewed, 30% of the flavor substances of the coffee beans will be released, and the remaining 70% is the wood fiber of the coffee beans. If the bag is not removed in time after brewing, the wood fiber flavor will be released in the extracted coffee, making the coffee taste bitter and woody. FrontStreet Coffee’s ear-hanging bags are of high quality and low price, and they have many options.
How to make ear-mounted coffee?
Although the flavor of Pour over(V60) coffee is very good, it also requires a lot of preparation work. To brew ear-mounted coffee pods, we only need three things: ear-mounted coffee, a cup, and hot water. It is obviously much simpler than brewing coffee by hand. Therefore, ear-mounted coffee is the first choice for friends who go out!
Let’s first look at the powder of hanging coffee. The grinding degree of the coffee powder itself will be more delicate than that of Pour over(V60) coffee. The smaller the coffee particles are, the faster the flavor will be released, so you don’t need to be too particular about it to brew a cup of delicious single-origin coffee.
Step 1: Place the ear-hook bag
First tear open the outer packaging of the ear-hanging bag and take out the coffee filter bag inside. Then tear along the dotted line with "OPEN" printed on the coffee filter bag, then open the ear-mounted coffee, and then unfold the two cardboard "ears" of the ear-mounted coffee and hang it on the cup or the spout of the pot.
The net content of coffee powder in FrontStreet Coffee's hanging bag is 10g. The recommended brewing ratio of FrontStreet Coffee is 1:15. The coffee brewed in this ratio has the most balanced and stable flavor. Open the package of the ear-hanging bag, tear the filter paper bag along the dotted line, and hang the ear-hanging bag flatly on the edge of the cup. Let the freshly boiled water sit for one to two minutes. (The water temperature is approximately 90 degrees Celsius). Of course, if you want a stronger or lighter taste, you can adjust the proportion of pink water.
Step 2: Inject water
Inject a small amount of hot water into the first section, and slowly pour the water into the coffee powder. The amount of water is enough to soak the coffee. Make sure to moisten all the coffee powder and steam for 10 to 20 seconds to release the carbon dioxide in the coffee powder and ensure the stability of subsequent coffee extraction. Inject water in the second stage until it reaches nearly the edge of the filter bag, then stop filling, let the coffee liquid drop by half, and then fill it again to nearly the edge of the filter bag. There are three stages of water filling in total. Wait for all the remaining coffee liquid to drip into the cup through the coffee powder. Remove the ear bag and enjoy.
A delicious cup of coffee is ready. If you want to add sugar or milk, add it according to your personal preference.
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
