Ordinary hanging-ear coffee is recommended to be brewed once. The extraction of coffee is through the first hot water flowing through the coffee granules, from which the nutrients are dissolved into the formed coffee liquid, which will extract most of the nutrients from the coffee granules and release the aroma components completely.

If the second brewing is carried out, although a very small amount of residual nutrients can be released, more impurities and odors will enter the coffee liquid together and become a poor brown liquid.

Characteristics of ear-hanging coffee

Taking fresh roasting and continuous preservation as the main considerations, the excellent coffee with wonderful flavor is easily extracted by the exquisite roasting of top professional barista and the adoption of new Japanese ear-hanging filter bag.

Each packet10g, the flavor is the best when the suitable water amount is 150cc. When brewing, first inject some hot water to wake up the coffee powder sleeping in the nitrogen package, and let it stand for ten seconds to make it smell like coffee, then inject hot water until the cup is full. If you want to be thicker, you can soak the coffee in the filter paper bag in water for about 60s~ 150s.