Demonstration of Japanese ice hand brewing coffee-how to make ice hand coffee and how to make ice hand coffee

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The recent weather is really going to melt people down every minute. It is definitely a passing friendship to meet happily in a cafe in this weather.

However, even in such hot weather, you can't stop drinking coffee? So, if you don't want to go out, can't afford to buy a curling kettle, and can't afford to wait for hours of cold extraction, can you quickly drink a mouthful of ice coffee and renew your life?

Today, the editor will demonstrate that among the various ways of brewing iced coffee at home, one of the easiest and quickest ways to make iced coffee is Japanese-style iced coffee!

First, the preparatory work.

1. Ice. The most important material, if there is no ice, just go to the cafe and buy iced coffee.

2. Coffee beans. Shallow, medium and deep baking is OK, Africa, America and Asia are all along with fate, and it is no problem to wash honey with sun water. The point is, you have to be familiar with this one.

3. Hand punch with a set of V60 filter cup filter paper, sharing pot, electronic scale, thermometer, hand punch pot. The filter cup is not picky, as long as you use it most skillfully.

OK! Ready

Second, demonstration of practical operation.

This time, the editor chose the one he is most familiar with. Washed Panamanian coffee beans, bergamot aroma, lemon and citrus acidity, black tea texture, fresh and clean taste, quite a "little rose summer"-of course, it itself contains 70% rose summer. The multi-level flavor and the performance of sweet and sour feeling are enough to make up for the loss of richness caused by the lack of ice hand extraction.

It's decided to be you! Pikachu!

1. The editor uses 20 grams of powder, 150 grams of ice and 150 grams of hot water. There is enough ice to cool off! The filter paper of the filter cup is washed and drained in advance, and the ice hand does not need to warm the cup and the kettle.

2. In the choice of temperature and grinding, the editor chooses 91 ℃ higher than the recommended normal hand punch, 1 ℃ higher, normal grinding small Fuji 3.5 scale, ice hand punch is slightly thinner half grid-small Fuji 3 scale.

This is also the reason why it is suggested to choose the beans you are familiar with. Because of the ratio of powder to water, the extraction rate of ice hand flushing is lower than that of normal hand flushing extraction (but not much). At this time, water temperature and grinding degree should be used to make up for the extraction rate.

That is to say, increasing the water temperature and fine grinding → to improve the extraction rate.

3. The amount of steaming water is 40 grams and the steaming time is 30 seconds.

At this stage, you can also add operations such as "stirring" and "prolonging the steaming time", but the editor feels that this [Qianjie Flower Butterfly] is enough to increase the extraction rate I need through the two steps of "raising the water temperature" and "fine grinding". So it is the normal amount and time of steaming.

4. Water injection by stages. The first section is 60 grams of water and the second section is 40 grams of water. Use a thin but high water injection column and stir hard to make the coffee powder fully tumble, but be careful that the water level is not too high and do not rush to the edge of the filter paper.

5. Wait. Because of the fine grinding, the filtration will be a little slower, it does not matter, this powder-to-water ratio will not be easy to extract miscellaneous flavor, you can rest assured. Because in the earliest days, flavors such as small molecules of fruit and sour flowers were extracted first, and then slowly turned to micro-bitterness, such as ice hand flushing, which is a way of extraction in the front and middle, as long as it is not continuously injected at a point, the overall flavor will remain relatively fresh and bright.

6 、 OK! The whole extraction time is about two and a half minutes (close to the normal extraction time of 20 grams of powder). When all the coffee liquid is finished, shake evenly. At this time, the ice is just 80% dissolved, and the rest of the ice can keep the ice of iced coffee, and you can already get a cup of ice hand that is cool and comfortable enough!

Finally, it is concluded that:

There are several key points in the production of Japanese ice hand punch:

①, the ratio of ice to water. It doesn't have to be 1:1, but not too much (see slight adjustment of room temperature), or either the iced coffee is not cool enough (less ice), or the coffee is too light (more ice, less water, not enough extraction).

②, extraction rate by hand. Sometimes you may not be able to flush enough ice hands at once, so it's time to review whether your cooking is too light (the extraction rate is low) or smelly (the extraction rate is high). Generally speaking, under the condition of uniform extraction, "increasing water temperature", "fine grinding", "increasing stirring" and "prolonging extraction time" can improve the extraction rate; and vice versa: "reducing water temperature", "adjusting coarse grinding", "reducing stirring" and "shortening extraction time" can all reduce the extraction rate.

③, do not expect the flavor of ice hand to explode too much, sometimes it is not a matter of extraction rate and success or failure of cooking. People's sense of smell, taste and touch will become dull at low temperature. In addition, aroma molecules will be slow to react at low temperature and will not spread easily and be captured by people. Therefore, the ice hand can satisfy the craving, can be refreshed, and can continue to live! But it doesn't necessarily surprise you!

All right! So much for the sharing of this issue. If you have any questions about Japanese ice hands, you can leave a message for the editor, discuss it together, and learn and make progress together!