Ice Coffee five recipes Ice American Coffee Ice drop Cold extraction Ice hand Coffee course Coffee Taste

In the hot weather, a refreshing cup of iced coffee is undoubtedly the "summer relieving artifact" in summer, but there are also many kinds of iced coffee, such as ice hand brewing coffee, ice drop coffee, cold extract coffee and iced American coffee. In front of this article, we will simply tell the difference between these kinds of iced coffee.

Ice hand to make coffee

The usual iced hand coffee is also called Japanese ice hand brewing, which can be understood simply as normally brewed hot coffee diluted with ice cubes to cool down. To avoid diluting the taste of coffee with ice cubes, iced coffee will reduce the powder-to-water ratio when brewing, brew it with less water to get a cup of coffee liquid with a higher concentration, and then cool it with ice cubes.

Qianjie Coffee makes ice hand brewing coffee by taking 15 grams of coffee powder as an example, the degree of grinding will be finer than that of hot hand brewing, for example, the grinding degree of light roasted coffee is 80% through the No. 20 screen, and the degree of grinding used by the ice hand is 85% through the No. 20 sieve. The ratio of coffee powder to water and ice was 1:10:5, and the water temperature was the same as that of hot hand brewing. The water temperature of light roasted coffee was 90-93 ℃, and that of medium-deep roasted coffee was 87-89 ℃. After brewing, shake or stir the filter cup so that the ice is in full contact with the coffee liquid, cooling quickly and keeping the concentration consistent.

Ice hand brewing coffee is essentially the extraction of coffee substances in the middle and front of the coffee, and then an equal proportion of ice is cooled and diluted to the right temperature concentration. Therefore, it will be clean and refreshing in the taste, and it is easy to highlight the main flavor of coffee.

Ice drop coffee

Ice drop coffee is extracted by touching coffee powder with ice water by drop by drop. It takes a long time and usually takes 6-8 hours to complete the extraction. Can be understood as a low-temperature drip-filter coffee.

Qianjie ice drop coffee is made by holding 60g coffee powder in a coffee powder cup and extracting 600ml coffee liquid with a powder ratio as high as 1:10. In terms of the degree of grinding, a slightly smaller scale than hand-brewed coffee will be chosen, and judging by the No. 20 sieve, the screening rate will be about 85%. The proportion of ice-water mixture is 1:1 and the throttle valve is controlled at a flow rate of 7 drops / 10 seconds. The whole extraction time lasts about 6-8 hours. After the extraction is finished, it will be chilled in a bottle for 12 hours before drinking.

Because ice drop coffee is extracted with ice water for a long time, more small molecules (such as flower aroma, acid) are extracted, while macromolecules (such as the bitterness of tannin) are more difficult to extract. In addition, after the production is completed, it will be fermented at a low temperature for 12 hours, so there is an obvious sense of fermentation in the flavor and the sweetness of the coffee bean itself, and the taste will be cool and delicious.

Cold extracted coffee

Cold-extracted coffee is very simple and convenient. To put it simply, the coffee powder is soaked in clear water at low temperature for a long time, and then filtered by filter paper to get a clean coffee liquid.

The cold extraction method of Qianjie coffee is based on 50 grams of coffee powder, and the passing rate of coffee powder using No. 20 standard sieve is 85%. Put the coffee powder into a glass bottle, then add 400ml of normal temperature water and 200g hard ice cubes (600g ice-water mixture) with a powder-to-water ratio of 1:12, then stir the coffee powder with water with a stirring stick and seal it in the freezer.

After 12-24 hours in the refrigerator, use filter paper to filter out the coffee grounds to get a clean coffee liquid, then use a clean sealed bottle to put the coffee liquid in a clean bottle and refrigerate it for about 4 hours before drinking.

Cold coffee shows that the liquid is not as clear as ice drop coffee, the surface will also float a thin layer of oil, in flavor and taste compared to ice drop coffee will appear slightly thick and balanced.

Iced Americano

Qianjie Coffee Store uses a warm sun blend of coffee beans, 60% of Honduran Shirley barrel coffee beans mixed with four cities' sun red cherry program Yega Sheffield coffee beans. Shirley barrel coffee beans are responsible for providing the aroma of dark chocolate and whisky, while sun Yega Sherfield is responsible for the acidity of the entire cup of coffee and provides more complexity.

The espresso mixed with warm sun is mixed with a certain amount of ice water mixture. when the ratio of espresso to ice water is 1:6, the iced American coffee tastes more refreshing, the overall taste is more inclined to black cocoa, with refreshing acidity and balanced fragrance.

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