Iced Coffee | iced Coffee | hand-made Ice extract Coffee | Cold extraction Coffee practice

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Our common iced coffee is generally ice droplets, Japanese iced coffee, cold coffee, ice extract coffee, looks 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.

Many people ask the editor what kind of beans should be used to make ice drops.

As we all know, it is better to choose single bean to make ice drop coffee, which can effectively remove bitterness and tannin, taste rich and smooth, not sour, and does not hurt the stomach. sometimes we also use more than two kinds of single bean to make ice drops. Ice-drop coffee is more fragrant and tastes more delicate and subtle than cold-extracted coffee. First of all, you have to have a curling kettle, which you can buy at a treasure, HARIO and TIAMO. The household price is around 200.

[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.

Today, the main introduction, hand-made iced coffee (hot water extraction, ice rapid cooling), in addition to this method, the editor will also introduce another method of hand-made iced coffee.

02 | hand-made iced coffee

We know that the lower the temperature is, the slower the extraction rate of coffee is, and it takes longer to achieve the ideal extraction rate, but if the time is too long, the bad ingredients of coffee are easier to extract. Usually we use ice water. This relatively extreme but stable way to get a cup of iced coffee for a long time, what should we do if we want to extract an ideal cup of coffee with ice water in a short time?

Prolong steaming time and water quantity

With the help of manual mixing

The grinding is relatively fine.

Lengthen the extraction time as long as possible

The specific methods are explained in the following experiments

03 | comparison between hand-made iced coffee and hand-made iced coffee

Test group 1 (hot water flushing + ice cubes):

Setting of cooking parameters:

Experimental coffee beans: Costa Rican red wine sun treatment (fifth day of baking date)

Cooking method: hand flushing

Degree of grinding: 4A (BG)

V60, 18g powder, water temperature 91 degrees, water powder ratio close to 1:14 (100g ice in the sharing pot)

50 grams of water is steamed and the steaming time is 40s (stirring)

Pour water into 152ml, then shake until ice has melted (total water 100: 50: 102: 252g).

Flavor description:

The entrance has an obvious wine aroma, caramel sweet after the berry flavor, cold feeling is good, with sweet.

Sweetness: ☆☆☆

Acidity: ☆

Bitterness: ☆

Alcohol thickness: ☆☆☆

Cool feeling: ☆☆☆

Group 2 (ice water flushing + ice cubes):

Setting of cooking parameters:

Experimental Coffee beans: Costa Rica Sweet Orange Manor (5th day of baking)

Cooking method: hand flushing

Degree of grinding: 4A (BG)

V60, 18g powder, water temperature 91 degrees, ratio of water to powder close to 1:14

50 grams of water steaming, steaming time is 40 (during stirring)

Pour 252ml with 2 degrees water, stir one during the period, and shake well after boiling (total water 50: 202-252g).

Flavor description:

Alcohol thickness, good cleanliness, flavor similar to fresh grass, but the layer is single, the temperature is neither warm nor cold.

Sweetness: ☆☆

Acidity: ☆

Bitterness: ☆

Alcohol thickness: ☆☆☆

Cool feeling: ☆

Contrastive conclusion:

In this experiment, the flavor of hand-made iced coffee is more complete than that of hand-made iced coffee, and the cold taste of hand-made iced coffee is not as cold as that of hand-made iced coffee.

04 | end

For novice rookies, make iced coffee by hand, recommend test method 1: simple, rough and easy to use.

Although the result of hand-made iced coffee in this experiment is better than that of hand-made iced coffee, it does not mean that hand-made iced coffee is not feasible, it still has a certain flavor performance, compared with cold coffee, it may need to be ground more finely than ordinary hand-made coffee, or the temperature of steaming water is higher, the only thing that cannot be saved is the coffee extracted with ice water. You still need to refrigerate it in the refrigerator or add two ice cubes before drinking, so as to save the lives of your friends in the hot summer.