What is Japanese iced coffee? The method of making Japanese iced coffee.

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

If you are tired of cold coffee, don't worry, you are not alone, there are many people want to try a new coffee ice drink, maybe Japanese iced coffee is your best choice!

Many people think that if you soak the coffee powder in ice water overnight, the coffee will become insipid. Using a professional curling kettle may be able to extract more flavor, but the process is time-consuming and labor-consuming, and the purchase of equipment is not a small expense.

But fortunately, there is a convenient, efficient and effective way to extract all the flavors of coffee: Japanese iced coffee!

What is Japanese iced coffee?

The method of making Japanese iced coffee is very simple, first put ice cubes in the coffee cup, and then use the common method to brew the coffee in hot water. ?

Soaking coffee such as cold extract usually takes 6-12 hours to make, while Japanese iced coffee uses hot water to stimulate all the taste and aroma of the coffee in a short time, shortening the production time and helping you retain the rich and charming taste of the coffee. Coffee cools quickly after touching ice cubes, effectively locking the aroma in the coffee.

Isn't it amazing that the Japanese iced coffee made in this way has a rich taste and takes exactly the same time as ordinary coffee?

Japanese iced coffee is made very quickly, and if you suddenly want an iced coffee, you don't have to wait a night or even a whole day. And Japanese iced coffee is bright in taste, rich in taste, and does not require professional equipment. Whether it is Philharmonic pressure or a drip filter coffee machine, you can use any coffee equipment at home to brew. The only difference is to add ice to the coffee cup in advance.

But Japanese iced coffee also has some drawbacks. Compared with cold coffee, which can make a whole pot at a time, Japanese iced coffee can only be made one cup at a time, and it may be troublesome to serve multiple people at the same time. And it is not easy to reach the ideal concentration, and the melting of ice must be taken into account when making. To this end, you need to adjust the degree of grinding, water and other variables, otherwise it will affect the aroma and taste of coffee.

Therefore, there are a variety of methods and tricks for making Japanese iced coffee, but generally speaking, the following principles should be followed in making Japanese iced coffee:

The coffee powder is ground finer, in principle, the coffee you make will be diluted by ice, so when making Japanese iced coffee, the amount of water should be 2 beat 3 of ordinary coffee, so you need to grind the coffee powder finer and increase the contact area between coffee powder and water so that more soluble substances can be dissolved in water.

Use chunks of ice to slow down the dilution rate.

The gouache ratio is lower (the gouache content is more).

When making Japanese iced coffee, the gouache ratio should be around 1:10, because the ice will dilute the taste of the coffee after melting.