Should hand-made coffee be cold to drink? How do you make ice for hand-made coffee?

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What is the best temperature for hand-brewed coffee? When the coffee is just made, you don't have to rush to import it, because when the temperature is high, the taste buds can't taste the coffee clearly, and you may get hurt. First experience the aroma, cool slightly until the tongue can be comfortable to drink before drinking it!

With the change of time and temperature, hand-brewed coffee will also produce a variety of odors, especially when the temperature decreases, the acidity will be more obvious, and some coffee characterized by acid will perform better in this state.

Contain-taste a long and deep taste

Then don't swallow it in a hurry, leave the coffee in the front of the mouth and let the smell of the coffee spread in the mouth and nose. After swallowing, you can feel the aftereffect of the coffee liquid flowing down the throat and the aroma left in the mouth. You can also feel the aftertaste gushing out of the throat as you swallow it.

This paper introduces the preparation method of "Japanese iced coffee".

Why is it called "Japanese iced coffee"? Where does the name of Japanese iced coffee come from?

This is because the iced coffee in Japan is very different from the iced coffee in other places. Japanese iced coffee is first put in ice and then heated, so that the coffee can be cooled instantly and the aroma can be preserved. This Japanese iced coffee does not mean that it was invented by the Japanese. It does not mean that special Japanese appliances can be made. In fact, it is just a reference to the idea of Japanese iced coffee. If you want to make a good hand-made coffee, add ice, or add an ice bucket to freeze, it's iced coffee.

However, everyone should think about this method of making iced coffee.

This is exactly the same as hand flushing, except that you can put the ice in the heat-resistant kettle first.

This method is similar to the concept of "iced coffee" in my post, but the ice melting speed and flavor ratio are not the same.

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If you are not a regular coffee drinker, or if you have a light taste, then this method should be very suitable for you, and the whole step is very simple!

Ready /

Coffee powder, water, ice cubes and hand flushing utensils you know.

Suppose I want to make 20g of powder, the ratio of powder to water is 12, and I need about 280ml water to make coffee.

At the same time, prepare about 280g of ice.

……

The article I read suggested "1:1" ice cubes as much as the amount of water, but I was afraid there would be too much ice, so I reduced it to 150g.

The introduction of this article is the experience of "water 250ml + ice 150g". The ratio of water to ice is "5:3".

Start /

Step1. Prepare the washed filter paper, place the coffee powder in the filter cup, and then put 150g ice cubes in the heat-resistant pot. This is the state where you can directly stand by to brew.

Step2. Water temperature setting. Can set the temperature a little higher, the taste will be more obvious. Because at this time, whether it is 82 degrees or 92 degrees, the ice will melt quickly and will be chilled as well.

Step4. When you reach the set temperature, start rushing the way you are used to.

In the process of rushing, you will hear the pleasant ice melting sound of "clatter", which is really vuvuoooooooooooooooooooooo-a very cool feeling.

After flushing, it will be the finished product.

No sooner had the photo been washed than there were signs of dew condensation outside the pot, which meant that you could enjoy the iced coffee as soon as it was washed.

What do you know?

If it is compared to the previously published "iced coffee".

"Japanese iced coffee"

Advantages: the step is the simplest, and it becomes iced coffee immediately after brewing. The ice-melting sound when brewing is very nice. Visual effects are done in one go, suitable for picking up girls. I'm talking nonsense.

Disadvantages: the taste is lighter, and it is known to be the only one at present.

However, if the amount of water and ice is "5:3", I think it is suitable for lighter taste or when receiving guests.

The shade only goes so far, and then even if the rest of the ice melts, it will not become lighter.

"iced coffee."

Advantages: strong flavor. The ice dissolves less and the sense of layering is obvious.

Disadvantages: more troublesome, but also easier to return to normal temperature.

This method actually has the same effect as "spirits + ice cubes".

At first, drink enough ice enough to taste, but put it for a long time, the feeling of weakening is more obvious.