How to make iced coffee by pressing pot? What kind of iced coffee can I make to taste good?

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Many friends are questioning whether the coffee made by the French press is up to the standard of fine coffee. Let's share it with the principle of making "Gold Cup". Because the principle of "Golden Cup" in making coffee is the official training course of SCAE, it should be regarded as a principle recognized by the boutique coffee industry. In fact, the principle of "Golden Cup" is to make the coffee concentration between 1.15% and 1.4%, and the extraction rate between 18% and 21%. As long as the coffee produced can be in a more central position within this range (shown as a highly flat rectangle on the curve), then the coffee produced in this way conforms to the "Golden Cup" principle. The influence concentration and extraction rate can be adjusted in the following aspects: 1, the ratio of water powder; 2, grinding fineness; 3, water temperature; 4, extraction time and other elements. Then the editor will use the method of making the kettle to give you an example of how it is produced according to the "Golden Cup" rule.

First, proportion, the ratio of powder and water chosen by the editor is 1:16, if you like the SCAA standard, you can change it to 1:18, this change will reduce the concentration of coffee. That is, if 500ml water is injected into the kettle, the amount of coffee beans used is 32 grams or 28 grams.

Second, grinding, we grind coffee beans to very coarse granulated sugar particles, so the choice of grinding degree is because the time of soaking and extraction in the pressure kettle is longer, if the grinding is finer, it is bound to reduce the time of soaking and extraction, otherwise the solid soluble substances in coffee powder will be extracted too much, which we call over-extraction.

Third, the soaking and extraction time is recommended to be 4 minutes.

Fourth, the water temperature, we use 0 degrees Celsius water.

After the above four parameters are fixed, we suggest the following production methods:

Cooking Steps

one

Pour the coffee powder and pure water into the kettle.

two

Keep stirring for at least 15 minutes. Make sure the coffee powder is fully mixed with water, which is more conducive to extraction.

three

Cover the kettle with plastic wrap and put it in the freezer. Refrigerate for more than 12 hours.

four

Remove the cling film, shake or stir the extract again, then cover the lid of the kettle and press down the rod as tightly as possible.

five

Pour the right amount of milk into the glass, then pour into the coffee filtered by the French press, and a cup of cold extract latte is ready.

six

With a small cake, afternoon tea, perfect!

Tips

The ratio of coffee powder to pure water can be adjusted appropriately. 1:5 is similar to Italian concentration, and if you want the coffee to be lighter, it can be relaxed to 1:7.

If you don't add milk, you can add some pure water to make a perfect cup of cold coffee.

Cold-extracted coffee also has a shelf life. Keep it in a refrigerated environment for less than 5 days. Don't be greedy to do too much, as a result you can't finish it.

4. After four minutes, slowly and steadily push the filter screen from the top of the kettle to the end.

Making coffee by pressing pot is only one step more than instant solution. If you make the coffee according to the recommended parameters, then the extracted coffee is in line with the gold cup extraction principle of fine coffee. If the coffee you make is a boutique coffee of origin with more than coe85 points, then the coffee you make in this simple way is truly fine coffee, and the whole process is very simple.

Thank you for reading.