What is Japanese iced coffee? The origin of Japanese iced coffee comes from the difference between Japanese iced coffee and iced coffee.

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Do you understand cold extract, ice brew, ice drop and Japanese iced coffee?

Why is it called "Japanese iced coffee"? Because legend has it that it was first created by the Japanese and spread to Taiwan during the Japanese occupation.

However, everyone should think about this method of making iced coffee.

This is exactly the same as hand flushing, except that you can put the ice in the heat-resistant kettle first.

This method is similar to the concept of "iced coffee" in my post, but the ice melting speed and flavor ratio are not the same.

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If you are not a regular coffee drinker, or if you have a light taste, then this method should be very suitable for you, and the whole step is very simple!

Ready /

Coffee powder, water, ice cubes and hand flushing utensils you know.

Suppose I want to make 20g of powder, the ratio of powder to water is 12, and I need about 280ml water to make coffee.

At the same time, prepare about 280g of ice.

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The article I read suggested "1:1" ice cubes as much as the amount of water, but I was afraid there would be too much ice, so I reduced it to 150g.

The introduction of this article is the experience of "water 250ml + ice 150g". The ratio of water to ice is "5:3".

Start /

Step1. Prepare the washed filter paper, place the coffee powder in the filter cup, and then put 150g ice cubes in the heat-resistant pot. This is the state where you can directly stand by to brew.

Step2. Water temperature setting. Can set the temperature a little higher, the taste will be more obvious. Because at this time, whether it is 82 degrees or 92 degrees, the ice will melt quickly and will be chilled as well.

Step4. When you reach the set temperature, start rushing the way you are used to.

In the process of rushing, you will hear the pleasant ice melting sound of "clatter", which is really vuvuoooooooooooooooooooooo-a very cool feeling.

After flushing, it will be the finished product.

No sooner had the photo been washed than there were signs of dew condensation outside the pot, which meant that you could enjoy the iced coffee as soon as it was washed.

What do you know?

If it is compared to the previously published "iced coffee".

"Japanese iced coffee"

Advantages: the step is the simplest, and it becomes iced coffee immediately after brewing. The ice-melting sound when brewing is very nice. Visual effects are done in one go, suitable for picking up girls. I'm talking nonsense.

Disadvantages: the taste is lighter, and it is known to be the only one at present.

However, if the amount of water and ice is "5:3", I think it is suitable for lighter taste or when receiving guests.

The shade only goes so far, and then even if the rest of the ice melts, it will not become lighter.

"iced coffee."

Advantages: strong flavor. The ice dissolves less and the sense of layering is obvious.

Disadvantages: more troublesome, but also easier to return to normal temperature.

This method actually has the same effect as "spirits + ice cubes".

At first, drink enough ice enough to taste, but put it for a long time, the feeling of weakening is more obvious.

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