Which one do you prefer between the two ways of running with ice hands? The operation method of Japanese hand flushing get

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Usually, when we make ice hand flushing, most of them add ice in the sharing pot, but Xiaobian saw a very interesting practice some time ago, that is, add ice in the filter cup and pour back the extracted high-concentration coffee solution. I wonder if there is a difference between iced coffee made in these two ways. So there is today's experiment ~ The following is a comparison of the extraction methods of two kinds of ice hand flushing.

The first is to put ice cubes in a sharing jug, called Japanese ice hand washing; the second is to put ice in a filter cup.

Before making two ice hand extracts, let's take a look at today's model beans-[Costa Rica·Black Honey] related information!

Costa Rica Sumava de Lourdes black honey

Costa Rica Shumava Manor Black Honey

Production area

Finca Sumavade Lourdes is located in the western valley of Costa Rica, near the city of Naranjo, at an altitude of 1670-1790 meters. It is planted with Villasarchi and Cadura 10 hectares, SL28 2 hectares, geisha 1 hectare and other varieties.

treatment

| honey treatment

The honey process, called the Honey Process or Miel Process, is known as Honey Coffee and is used in coffee plantations in Costa Rica, Panama and Guatemala. The so-called honey treatment refers to the process of making raw beans dried in the sun with mucous membranes.

Raw Bean Information

Region: West Valley

Estate: FincaSumava de Lourdes

Breed: Cadura

Altitude: 1700 m

Treatment method: black honey treatment

Soil: Volcanic Geology

Harvest: December to March of the following year

Flavor description: Brown sugar, floral, citrus, grapefruit, sweet spices, sweet and greasy taste

The following is a comparison of the two methods of iced coffee extraction

We extracted with 1:10 ratio of powder to water, BG5R grinding degree (58% through Chinese standard No. 20 sieve), V60, extraction time 1 minute 45 seconds

The first type [Japanese Ice Hand Rush], the process is as follows

① Put 100g ice into the sharing pot and clear it;

(2) Stewing with 30g water for 30 seconds, then extracting, dividing when the water amount reaches 100g, adding 50g water when the water level drops and is about to expose the powder bed, and removing the filter cup after the coffee liquid is completely dripped;

Wait for the ice to melt.

The second method is to put ice cubes in the filter cup. The process is as follows

① Stew with 30g water for 30 seconds and then start extraction. When the water level drops to 100g, add 50g water when the powder bed is about to be exposed. Remove the filter cup after the coffee solution is completely dripped.

② Find a clean sharing pot, then put an empty filter cup, put 150g ice cubes in the filter cup; reset

3. Pour the freshly extracted coffee solution into a circle and slowly pour it on the ice cube;

4. Pour the coffee solution of ③ onto the ice and repeat it again to complete it;

(After repeated tests by Xiaobian, the amount of water melted by coffee solution is about 96-102g.) Why 150 grams of ice? One is to increase the amount of ice dissolved into a liquid, and the other is to make the coffee liquid cool down quickly. If you pour 100g of ice over the coffee solution 7 times, it will give off aroma and create a lot of foam.)

To determine the total amount of liquid in our two cups, we reweighed their liquid.

[Japanese style ice hand washing] liquid quantity and temperature: 239g 7.5℃

[Put ice cubes in filter cups] Ice hand flushing liquid volume and temperature: 236g 6.2℃

What's the difference between the last two techniques?

[Japanese Ice Hand Chong] The entrance is relatively clean, with a relatively rising fruit aroma and a slight floral fragrance. It has a very refreshing feeling when drinking, with sweet and sour flavors of brown sugar, caramel, citrus and carambola.

[Put ice cubes in the filter cup] It smells like fermented fruit and has a relatively low aroma. It tastes thick on the mouth, more like spices, nuts and cocoa, with a berry and black fruit aftertaste.

Now let's sum it up ~

First of all,[Japanese ice hand brewing] This ice hand brewing coffee method will be relatively simple to operate, can retain more delicate and light aroma, used to express the clean, refreshing, sour and sweet flavor of ice coffee will be more suitable; if you want to express ice coffee can also have a strong taste aroma, you can use [put ice cubes in the filter cup] This ice hand brewing coffee method.

Therefore, the order or time difference of adding ice and coffee will also have an impact on the retention of aroma. You can also choose a suitable extraction method according to the coffee bean flavor you choose and the taste you want to express!

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