The difference between iced coffee and cold coffee how to make an authentic cup of iced coffee

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I wonder if anyone is worried about the "Nigori" of homemade iced coffee. Here we introduce "how to prevent the stimulation of iced coffee". Let's have iced coffee in the coffee shop.

Why drink iced coffee?

The reason for the irritation of iced coffee is the astringent ingredient "chlorogenic acid" of coffee beans. When chlorogenic acid is extracted at high temperature, it melts into a liquid and becomes transparent, but when the temperature drops, the chlorogenic acid that has been dissolved in hot water begins to be separated.

Pollution is said to occur by separating separated components from caffeine. The same phenomenon can be seen in caffeine and catechins in black tea.

What is chlorogenic acid?

Chlorogenic acid is a polyphenol that contains about 5% to 10% of coffee beans. It has the effect of inhibiting fat accumulation and anti-aging (anti-oxidation), and can be expected to be effective for cosmetology.

By the way, chlorogenic acid, which acts like tannin, seems to be easily heated and reduced by baking.

Let's make it clear, clear iced coffee.

Chlorogenic acid is easily heated. In other words, "rapid cooling" is the key to making irresistible iced coffee. By cooling quickly, the combination of chlorogenic acid and caffeine in coffee can be prevented and clear and undisturbed coffee can be made.

In addition, cooking with iced coffee will also affect the "taste". Preventing dust is also an important part of enjoying delicious iced coffee.

Iced coffee recipes (2 portions)

Iced coffee powder: 40g

96 °C hot water: 360 ml

Big ice cubes: a lot

Put the coffee powder into a paper filter and extract

Put a lot of ice in a heat-resistant pan

Immediately pour the hot coffee into a pot with ice cubes

Gently turn to Madler, transfer to another container and finish

It is very important to use a lot of ice and cool it all at once. If you don't move the container, let's take action to "take out the ice when the iced coffee gets cold."

The technique of making more delicious iced coffee

If you use it big at once,

The cold ice is too small, the ice will melt with the hot coffee, and the iced coffee will become thinner. Don't dilute the coffee as much as possible with large ice cubes.

When the coffee is poured into a pot with vertically stirred ice, if it is mixed horizontally, the ice melts and the iced coffee becomes thinner. Vertical mixing with mixer, etc.

If

If you put the ice in an iced coffee that does not melt, the ice will melt completely. Immediately after cooling, transfer it to another container and store it in the refrigerator.

Iced coffee cools quickly to prevent dirt

When making frozen coffee, the way to prevent irritation is to "quickly cool" freshly baked hot coffee with larger ice cubes. Through rapid cooling, it can prevent the combination of chlorogenic acid and caffeine, which is the cause of coffee dust, and make frozen coffee clearer and more delicious.