Hand in hand to teach you two ways to renew your life in summer: iced coffee & iced coffee!

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01 | Preface

Hot summer is coming, it takes a lot of courage to go to a cafe and have a cup of hot coffee. We prefer to choose iced coffee as a good medicine for life. However, such as ice droplets and cold extracted coffee take a long time to make and keep for a short time, and are often sold out when they arrive at the store. We have no choice but to drink hand-made coffee (hot water extraction, ice rapid cooling), in addition to this method. Next, the editor will introduce another way to make iced coffee by hand: hand-made iced coffee.

02 | hand-made iced coffee

We know that the lower the temperature is, the slower the extraction rate of coffee is, and it takes longer to achieve the ideal extraction rate, but if the time is too long, the bad ingredients of coffee are easier to extract. Usually we use ice water. This relatively extreme but stable way to get a cup of iced coffee for a long time, what should we do if we want to extract an ideal cup of coffee with ice water in a short time?

Prolong steaming time and water quantity

With the help of manual mixing

The grinding is relatively fine.

Lengthen the extraction time as long as possible

The specific methods are explained in the following experiments

03 | comparison between hand-made iced coffee and hand-made iced coffee

Group 1 (hand-made chilled coffee):

Setting of cooking parameters:

Experimental coffee beans: Costa Rican red wine sun treatment (baking date 5.24)

Cooking method: hand flushing

Degree of grinding: 4A (BG)

V60, 18g powder, water temperature 91 degrees, water powder ratio close to 1:14 (100g ice in the sharing pot)

50 grams of water is steamed and the steaming time is 40s (stirring)

Pour water into 152ml, then shake until ice has melted (total water 100: 50: 102: 252g).

Flavor description:

The entrance has an obvious wine aroma, caramel sweet after the berry flavor, cold feeling is good, with sweet.

Sweetness: ☆☆☆

Acidity: ☆

Bitterness: ☆

Alcohol thickness: ☆☆☆

Cool feeling: ☆☆☆

Group 2 (hand-made iced coffee):

Setting of cooking parameters:

Experimental coffee beans: Costa Rican red wine sun treatment (baking date 5.24)

Cooking method: hand flushing

Degree of grinding: 4A (BG)

V60, 18g powder, water temperature 91 degrees, ratio of water to powder close to 1:14

50 grams of water steaming, steaming time is 40 (during stirring)

Pour water into 252ml, stir one during the period, wash and boil, then shake well (total water 50: 202-252g).

Flavor description:

Alcohol thickness, good cleanliness, flavor similar to fresh grass, but the layer is single, the temperature is neither warm nor cold.

Sweetness: ☆☆

Acidity: ☆

Bitterness: ☆

Alcohol thickness: ☆☆☆

Cool feeling: ☆

Contrastive conclusion:

In this experiment, the flavor of hand-made iced coffee is more complete than that of hand-made iced coffee, and the cold taste of hand-made iced coffee is not as cold as that of hand-made iced coffee.

04 | end

For novice rookies, make iced coffee by hand, recommend test method 1: simple, rough and easy to use.

Although the result of hand-made iced coffee in this experiment is better than that of hand-made iced coffee, it does not mean that hand-made iced coffee is not feasible, it still has a certain flavor performance, compared with cold coffee, it may need to be ground more finely than ordinary hand-made coffee, or the temperature of steaming water is higher, the only thing that cannot be saved is the coffee extracted with ice water. You still need to refrigerate it in the refrigerator or add two ice cubes before drinking, so as to save the lives of your friends in the hot summer.

[more cooking experiments]

How does water quality affect coffee extraction? Which kind of coffee tastes best, mineral water or distilled water?

[comparative experiment of V60 and cake cup] effect of different filter cups on coffee flavor

Daily test | how much influence does the amount of steaming water have on coffee extraction?