Ice Water hand Coffee Teaching Video and Operation demonstration subvert your opponent's fixed impression of making coffee

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As soon as the finals of the 2018 World Barista Competition in China have just ended, there will be another wave of "everyone is acquaintances" circle of friends.

However, after watching the wonderful performance of the contestants, do you have a little excitement and yearning in your heart?

As coffee lovers, have you ever dreamed that you will be able to stand on this shining stage one day?

Wake up, it's time to get up and carry bricks!

All right, the editor won't tease you.

Today, I would like to share with you a unique, qi (pa) way of hand flushing.

Ice Water hands make Coffee

Yes, you read it right. Usually when we make hand coffee, we pay attention to the high water temperature of 85-95 °C. even the cooling hand brew that we have taught before is brewed at a higher water temperature than the normal temperature water. but today, this [ice water hand brew coffee] is unusual, using a lot of ice water with only 2 °C for extraction.

Needless to say, let's start with the video:

Source: uncle Coffee

According to the old rule, friends who are inconvenient to watch videos can watch my commentary--

Most people seldom try to use ice water to extract hand-brewed coffee, because at low temperature, the extraction speed of coffee powder is so slow that it takes more than 20 hours, such as cold-brewed coffee. So in order to make up for the problem of "low extraction rate" caused by low water temperature. In the coffee powder grinding degree will choose a grinding scale which is much finer than the normal hand grinding-small Fuji 1.5 (most of the normal hand grinding scale will be between 3 and 4).

Moreover, it is not the whole process of ice water extraction, in the steaming stage, hot water with high water temperature will still be used for muggy exhaust, and even the water temperature and water volume will be a little higher and more than normal, and the time will be doubled. Use the stifling time of 1 minute directly until all the hot water is dry and all the coffee powder is completely discharged.

Then, let's move on to today's topic-ice water hand flushing, the ice water used is 2 °C; because of the low extraction rate of ice water, a large current is used for flushing from the very beginning.

In the process of brewing, only one place needs to be paid attention to, that is, whether its lower seat is blocked or not, because the coffee powder is very fine, it will be easier to deposit and clog.

Continue to inject water when the remaining 8 minutes are full, basically without the need to circle, continue to cook with a large current, stir the coffee powder fully, speed up the extraction, and avoid fine powder silting and clogging.

After the last water injection, you also need to use a "mixing rod", like siphon pot coffee, to stir the powder layer to make it extract evenly, but also to avoid fine powder deposition.

Finally, the nose will be used to determine whether to extract the ideal flavor, because in the low temperature extraction environment, many aromas will not come to the nose like the normal hand rush, so you need to have a more sensitive nose. at the same time, we should also have a high understanding of the flavor performance of beans.

All right, the teaching and sharing of "Ice Water hand making Coffee" is over!

Wait a minute...

Did you forget to tell you all the parameters?

Powder / water ratio? Degree of baking? Extraction time?

Is it good to rush out at last?

Answer: (slightly)

Won't you try it yourself?

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Hand-brewed coffee | Picture and text analysis of three mainstream brewing techniques

Demonstration of hand-made coffee | demonstration of shallow baked beans + high-temperature fine powder + European and American mixing method