Teaching of three kinds of Panamanian Butterfly iced Coffee | Flower Butterfly Coffee is inexpensive but has excellent flavor

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Our common iced coffee includes ice droplets, Japanese iced coffee and cold brewed coffee. They look so similar. What's the difference?

[iced coffee]

Reason: ice drop coffee was originally invented to prolong the shelf life of coffee and extract it with ice water. Ice drop coffee refers to the use of ice water at or below normal temperature for a long time, usually 6-8 hours, to filter the coffee.

Structure: the ice drop coffee pot will be divided into three parts, the upper pot filled with ice water, the filter set with coffee powder, and the lower pot to accept the extracted coffee liquid. Sometimes at the front of the pot, there is a snake-shaped glass tube with a decorative effect, allowing the brown liquid to wind down.

Extraction principle: unlike hot water extraction, the bitter substances extracted by ice water are much less, completely filtered by cold water, coffee is 100% wet, and by prolonging the extraction time, reducing the flow rate and fully infiltrating coffee powder, more small molecular substances, such as flower flavor, fruit sour taste, and macromolecular flavor substances, such as smoked flavor, roasted flavor, etc., are difficult to extract. The taste is smoother, the aroma is stronger, and the sweetness is more outstanding.

Menu beans: coffee beans can choose beans with a stronger flavor, such as Kenya, Yega, Sidama Sakuran and other floral and fruity beans, and the coffee extracted in this way will have a very strong personality.

Production process:

Use 30 grams of Sidamo Sakuran and 30 grams of Panamanian butterfly coffee beans to make a pot of ice drops.

1, the ratio of powder to water in coffee:

Coffee beans: water: ice, ratio 1:5:5

We are generally used to the powder-to-water ratio between 1:10 or 1:12. The coffee is neither too strong nor too weak just right, if you are used to producing it with ice cubes, it can depend on your taste. It can be slightly thicker, keeping the coffee concentration after melting at a level that is easy to taste, while improving the smooth texture of the coffee, refreshing and delicious.

2, degree of grinding:

The requirement of the grinding degree of the ice drop is not high, the coffee powder of the ice drop is a little finer than that of the hand, and the extraction time is adjusted accordingly according to the thickness of the grinding powder.

3, flatten the coffee powder:

First gently pat the powder to keep the structure of the coffee powder in the filter tube uniform, and then gently flatten it with a flat-bottomed powder hammer. Remember to flatten the powder gently instead of compacting it as hard as extraction and concentration. If the powder is pressed too firmly, it is easy to cause stagnant water in the powder layer and cannot filter the coffee liquid. And we put a filter at the bottom of the curling kettle, which does not have a breathable groove like the coffee cup, so when the coffee powder is soaked in water, the exhaust effect will also be affected. If there is no pressing powder, as soon as the water goes down, it will be easy to soak the powder, which will cause the whole pressed powder to be extracted unevenly.

Put round filter paper:

Powder noodles should remember to put a piece of filter paper, because the tension of the filter paper can make the water evenly distributed to achieve a better uniform extraction state. If there is no filter paper, the water droplets for a long time will drip the powder bed out of a pit. In addition to being a little visually ugly, the water droplets will go directly down from the pit, skipping the powder layer on the surface, and within the same extraction time, the upper coffee powder will extract less material.

4, pre-soak: (ice + water, 1:1)

Similar to the steaming process in hand flushing, this can improve the consistency of the extraction effect and the finished product. If the ice drops directly, it may cause uneven wetting of the powder layer, some of the coffee powder is overextracted while the other part is not involved in the extraction.

5, dripping speed:

Drip with ice water at a rate of 7 drops in 10 seconds for about 6 seconds for 8 hours. This long-time low-temperature extraction method makes the coffee powder 100% moist, effectively removes bitterness and tannins, tastes rich and smooth, and does not hurt the stomach. It is recommended to put it in the refrigerator overnight for 1-2 days of fermentation, so that the flavor of different beans can be fully integrated, making the taste more mellow and smooth. Sun-treated [Sakuran] plus red wine-treated [Hartman], the fermented wine has a strong aroma, with some slight acidity, which is more suitable for people with heavier taste.

If you like the flavor of nuts, cocoa and dark chocolate, you can mix beans such as Colombian Cauca, Tiger Mantenin and Brazilian Queen, which will need to be fermented overnight for 3-4 days, which will make the taste more acceptable, but after more than 4 days, the flavor will be weakened. the taste is light.

[Japanese hand-made iced coffee]

Principle: it can be simply understood as ice hand flushing, but it will be different in detail. By raising the water temperature a little bit, the grinding degree is slightly finer than the usual hand flushing, the water ratio is increased, and more flavors of the front and middle segments are extracted in a short period of time. The coffee liquid drops on the ice and cools quickly to achieve the chilling effect.

How to do ice hand punch?

1, coffee beans:

You can also choose to use fresh and light baked beans, wash Yega, Sidamo Sakuran, Kenya Asali, Flower Butterfly Coffee beans, West Java and other fruit sour beans, 18g powder, 100g ice cubes, filter paper washed and drained in advance, ice hands do not need to warm the cup and kettle.

2, temperature and degree of grinding

The water temperature is 91-92 degrees, about 1-2 degrees higher than the hand punch, and the small Fuji 3 scale is finer than the usual hand grinding degree.

Why fine grinding with high water temperature? Because the extraction time of Bingshou Chong is less than that of powdered water at 1:8 and the extraction time is about 2 minutes, there are more flower fragrance and fruit acid flavor substances in the middle part of the extraction, and less in the latter stage, which is lower than the normal hand extraction rate, so the water temperature and grinding degree are used to make up for the extraction rate.

3. Cooking techniques:

Steam with 30g water for 40 seconds, stir with a small spoon in the steaming process, so that the coffee powder absorbs water more fully and the exhaust is smooth; small water is injected vertically, at an appropriate height, slowly circle to 160g, and the water injection can be stopped.

Because the grinding is too fine, the filtration will be a little slower, and the water-powder ratio at 1:8 will not have too much extraction miscellaneous odor. First, the flavors such as the small molecules of fruit and sour flowers in the front section will be extracted first, and then the bitterness in the later stage, like the ice hand flushing this way of extraction in the front and middle stage, the overall flavor will still remain relatively fresh and bright. When all the coffee liquid is finished and shaken evenly, most of the ice is just dissolved, and the rest of the ice can be cooled and diluted slowly. After drinking, the ice will completely dissolve and the taste will become lighter. It is recommended to drink before the ice is completely dissolved.

[cold coffee]

Cold brewed coffee is a perfect combination of stronger coffee flavor and less bitter taste after 12 hours of soaking overnight compared with ordinary hot coffee. This coffee, which sounds like a lot of work, is actually much easier to make than expected. Simply put, soak the coffee powder in cold water, soak it overnight in the refrigerator, and then filter it.

In fact, the principle is similar to that of ice-drop coffee. Cold-extracted coffee is extracted with cold water for a long time, dissolving only small molecules such as sour fruit, flowers, etc., which tastes strong and smooth, showing the best original taste of coffee.

How do you make cold coffee at home?

1, degree of grinding and ratio of water to powder:

Hand impact grinding degree is OK, because long time low temperature extraction, the requirement of grinding degree is not too high, if the grinding degree is coarse, you can appropriately extend the time, 20g powder, usually the ratio of water to powder is about 1:10.

2, water temperature:

If 0-5 degree ice water is extracted with ten-degree water or twenty-degree water, the higher the water temperature is, the more active the molecular activity is, so that the extracted substances will increase and the taste will be different. Pour the coffee powder in and stir it well and put it in the refrigerator.

3. Extraction time:

Soak for 12 hours, if the time is too short, incomplete extraction will lead to lack of flavor; a little longer, it will have a fermented flavor, but it will also be hard to wait. After extraction, it can be kept fresh in the refrigerator for 5 days, and the fermentation process will also change the taste of the coffee in different levels. It is generally recommended to put the cold extracted coffee in the refrigerator for 1-3 days before drinking, the flavor is better.

4, filter

It can be filtered by hanging ear filter bag and hanging on the mouth of the cup. Or filter with v60 filter paper, pour the cold extracted coffee into the filter bag to separate the dregs, wait a moment after the complete filtration, you can drink.

Cold coffee tastes better, bright, fresh and fresh, while ice-drop coffee has a more obvious fermented flavor. What causes it? Cold brewed coffee, ice water while extracting substances while fermenting for 12 hours, but the fermentation time is short, while ice drop coffee has already begun aerobic fermentation for 6-8 hours at the time of ice drop extraction, and placed overnight for 24-36 hours, the coffee liquid has been fully mellowed, with a kind of wine aroma.

Did you get the practice of [iced coffee] [Japanese iced coffee] [cold brewed coffee]? Each of the three kinds of iced coffee has its own advantages. You can also diy yourself at home. You might as well give it a try.

Butterfly coffee bean brand recommendation

Qianjie Coffee roasted Flower Butterfly Coffee beans are fully guaranteed in terms of brand and quality. And more importantly, the performance-to-price ratio is extremely high, a pack of half a pound 227 grams, the price is only about 85 yuan. According to the calculation of 15 grams of powder per cup of coffee, a bag of coffee can make 15 cups of coffee, which costs less than 5 yuan per cup, which is recommended by conscience compared to the price of tens of yuan a cup sold in a coffee shop.

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