[technical post] "Philharmonic pressed iced coffee" bean selection skills and experience a course in making iced coffee

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Iced coffee is a must in summer. Many friends ask how to make iced coffee in front of the street. Here in front of the street, let's talk about our ideas. First of all, the production of iced coffee is related to many factors, such as fresh beans, suitable grinding, accurate extraction time and so on. Here in Qianjie Street, we chose a water wash Yejia Xuefei to share it with Philharmonic pressure. The reason for choosing to wash Yejia Xuefei is first of all because of its elegant floral aroma, clean taste and bright acidity. The acidity of Yejia Xuefei made by Philharmonic pressure into iced coffee will become more delicate, while retaining the original aroma of flowers and fruits, and adding a rich sense of fruit juice, is the most suitable.

What is the Philharmonic pressure?

The structure of the Philharmonic pressure can be simply divided into three parts: the kettle body, the filter cover and the piston cylinder, which combines the soaking extraction mode of the French filter kettle, the filter paper filtration of the hand coffee and the pressure extraction of the Italian coffee machine. Its working principle is to mix the coffee powder with hot water, squeeze the air with a pressure cylinder, and penetrate the filter cover to extract the coffee with clean flavor.

Choose beans: sweet and sour balance: honey treatment such as Qianjie Costa Rican musicians series high sweetness: sun such as Qianjie sunburn roquette high thickness: Mantenin such as Qianjie gold Mantenin acid bright: washing such as Qianjie Kenya Asalia

Brewing and sharing

Cooking idea: extract coffee liquid with high concentration and high extraction rate with Philharmonic pressure, then add hard ice to cool and dilute to suit your own taste. Therefore, the finer particle value, higher water temperature and powder-water ratio are selected in the degree of grinding.

Coffee beans we chose the front street coffee Yega Xuefei to wash Kochel, the details are as follows:

Producing area: Yega Sheffield Kochel

Altitude: 1800-2200m

Variety: native species

Treatment: washing

Flavor: lemon black tea orange blossom

Cooking parameters

Powder content: 20g

Powder to water ratio at 1:9

Grinding: Italian thickness

Water temperature: 92 °

Time: 1 minute 30 seconds

Cooking process

1. Take out the filter cover, press the Philharmonic pressure special filter paper, soak it with hot water to make the filter paper stick to the filter cover.

two。 Place the Philharmonic upside down, pour 20 grams of ground coffee powder into the pot, then pour in 180g 92 ℃ of hot water and start the clock.

3. After pouring water, stir gently with a stirring stick for 50 seconds. Close the filter cover and squeeze upward to remove excess air.

4. Flip the Philharmonic pressure, filter paper and cover down, coffee powder up, squeeze the Philharmonic pressure down to extract, about 30 seconds to complete the extraction. At this point we got a high concentration of coffee liquid about 150ml. The total extraction time is 1 minute and 30 seconds.

5. Pour the coffee liquid into 120 grams of hard ice to cool and dilute the coffee liquid. Ice cubes can be added or decreased according to their own taste.

6. Shake to make the concentration in the pot consistent with the temperature as much as possible. And then you can taste it!

Taste it.

After ice dilution, you can feel the freshness of ice lime, citrus acidity, clean taste, the sweetness of black tea in the middle, very comfortable.