The making method of Japanese hand-made iced coffee course video Japanese Iced Coffee iced coffee

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The weather is getting colder and colder, and the iced coffee will be Hold in a few days. It takes more than 10 hours to make an ordinary cold extract or ice drop coffee, while Japanese iced coffee can be made in a few minutes and tastes bright and refreshing.

Today we mainly share the method of making Japanese iced coffee. Experimenting with different instruments, from Hario V60 to Airou pressure, helps to understand the different extraction methods and how they affect a cup of coffee.

How to make Japanese iced coffee?

It takes a certain amount of experience and skill to play with the player itself, and the only advice is to spend money on a good electronic scale and bean grinder. I use Chemex, you can also use Hario V60, Ailo pressure.

1. Prepare Chemex pots, ice cubes, electronic scales, coffee beans, bean grinders, coffee cups

two。 Boil water, water temperature controlled at 90-96 ℃

3. Weighing 60g coffee beans, grinding, medium fineness grinding

4. Put in filter paper, wet filter paper and put in ice cubes.

5. Put in the coffee powder and pour in 100g water

6. Stir, wait 45 seconds, inject water again, then wait 15 seconds

7. Continue to inject water and wait for the extraction to be completed.

8. Remove filter paper and coffee powder and enjoy.

Finally, a hand-made iced coffee film, also made by Counter culture coffee (shot a few years ago, but with similar content) is attached.