[coffee knowledge Q & A] how can you make iced coffee except ice droplets? Why does steaming not swell?

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Hello everyone ~ usually people always encounter some small problems when making coffee, either they don't know who to ask, or they are embarrassed to ask the editor to sort out a few questions, hoping to help everyone.

[question and answer 1]

Is there any other way to make iced coffee besides ice droplets?

If you want iced coffee, you have to make ice droplets? It's not, okay?! There are many ways to make iced coffee, and iced coffee is only one kind of cold extracted coffee. In addition to ice droplets, there are cold brewed coffee, Japanese iced coffee, ice hand brewing and so on.

Cold coffee, like iced coffee, takes time and patience. Cold coffee is ground into powder and then added to the room temperature water, put in the refrigerator for about 12 hours, and then take out to filter out the dregs to drink. The coffee made in this way is different from ice droplets in that the taste is lighter and the flavor is cleaner.

The practice of Japanese iced coffee is similar to that of the usual hand brewing, except that the amount of water normally brewed by hot hands is reduced to half and replaced by ice. The ratio is: 20 grams of beans-150 grams of hot water-150 grams of ice

Ice hand flushing is first steamed with hot water, and then boiled with ice water, but because the extraction rate of ice water is relatively low, so the time should be extended to three minutes.

[question and answer 2]

Why is the acid extracted from beans need to be roughed and ground? Isn't acidity a sign of insufficient extraction?

The sharp acid in Italian concentration does not occur only when the extraction is insufficient. The sharp acid concentrated when the extraction is insufficient will have a feeling of water, because the extraction is incomplete and will only extract the substances that are surface and easy to extract.

And extraction for a long time will also lead to sharp acid, because it will be over-extracted on the surface and insufficient extraction inside, there will be sharp acid to drink, and then bitter and astringent mouth.

[question and answer 3]

What is the reason why the steamed coffee powder does not expand?

Sometimes it feels enigmatic and happy to watch the steaming little "hamburger" swell up, but not all beans bulge into a small "hamburger". Steaming is just to release the gas from the coffee particles, and at the same time it can form a uniform void so that the water can pass through quickly and evenly, and then be fully extracted.

Factors affecting the degree of steaming expansion

1. The freshness of coffee beans. Steaming is for exhaust, and if the coffee is roasted and stored for too long, the carbon dioxide in the cells inside the coffee beans has been released naturally, then the "hamburger" during steaming will not be too obvious or even absent.

2. The roasting degree of coffee beans. The shallow roasted beans are not as caramelized as the deep-roasted coffee, and the reaction produces fewer metabolites, so the respiration is weaker, so the effect of steaming is not obvious or it is normal without the "hamburger" effect.

3. The grinding degree of coffee powder. If the grinding is too rough, the area of water in contact with coffee powder will be small, and the exhaust effect will naturally be weak.

The above is only a small part of the novice's questions. if there are any mistakes and inadequacies, please leave a message for supplementary discussion. If you have any other questions about coffee, you are welcome to communicate with us, and we will try our best to answer.

Looking forward to the next issue of coffee novice Q & A! Let's work together to improve our professional level.

[previous review]

[novice Q & A Collection ①] how to inject water with hand flush? How do the flowers merge?

[novice Q & A Collection ②] what if espresso flows too fast? What if the water of hand-brewed coffee is blocked?