What is Japanese iced coffee? Introduction to the taste characteristics and steps of Japanese iced coffee

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In many countries around the world, if you have a professional dedication to coffee, you have to count Japan. Qianjie knows that Japan has always been a country with a long history and culture of coffee. They especially like coffee with mellow taste and rich flavor, and it is mostly used for medium and deep roasting. Blue Mountain and Manning coffee are Japan's favorite coffee! Of course, there is no shortage of iced coffee in hot summer in Japan. Today, Qianjie will teach you how to make a cup of ice and delicious iced coffee!

The method of making Japanese iced coffee is very simple, first put ice cubes in the coffee cup, and then use the common method to brew the coffee in hot water.

1. What are the advantages of Japanese iced coffee? Make it quickly

Japanese iced coffee is made very quickly, and if you suddenly want to drink iced coffee, you don't have to wait all night or even all day. If made accurately, Japanese iced coffee is extremely rich in taste and bright in taste. We have tried to make it with water-washed Yega cigar, which tastes better than any cold coffee of the same style. Isn't it amazing that the Japanese iced coffee made in this way has a rich taste and takes exactly the same time as ordinary coffee?

On the other hand, the practice of Japanese iced coffee is similar to that of the usual hand brewing, except that the amount of water normally brewed by hot hands is reduced to half and replaced by ice.

Production process:

1. Coffee beans

You can choose to use fresh and light baked beans, wash Yega, Sidamo Sakuran, Kenya Asali, Flower Butterfly, West Java and other fruit sour beans, 18g powder, 100g ice cubes (enough ice to cool off), filter cup filter paper washed and drained in advance, ice hands do not need a warm cup thermos.

2. Temperature and degree of grinding

2. In the choice of temperature and grinding, the editor chooses 91 ℃ higher than the recommended normal hand punch, 1 ℃ higher, normal grinding small Fuji 3.5 scale, ice hand punch is slightly thinner half grid-small Fuji 3 scale.

This is also the reason why it is suggested to choose the beans you are familiar with. The extraction rate of ice hand flushing is lower (but not much) than that of normal hand flushing because of the powder-to-water ratio (1: 7.5). At this time, the water temperature and grinding degree should be used to make up for the extraction rate.

That is to say, increasing the water temperature and fine grinding → to improve the extraction rate.

3. Flushing and cooking techniques

The amount of steaming water is 40 grams and the steaming time is 30 seconds.

At this stage, you can also add operations such as "stirring" and "prolonging steaming time" to make coffee powder absorb water more fully and exhaust smoothly; small water flow is injected vertically, at an appropriate height, and slowly circle to 160g, you can stop water injection.

4. Sectional water injection

The first section is 60 grams of water and the second section is 40 grams of water. Use a thin but high water injection column and stir hard to make the coffee powder fully tumble, but be careful that the water level is not too high and do not rush to the edge of the filter paper.

5. Wait

Because of the fine grinding, the filtration will be a little slower, it does not matter, this powder-to-water ratio will not be easy to extract miscellaneous flavor, you can rest assured. Because in the earliest days, flavors such as small molecules of fruit and sour flowers were extracted first, and then slowly turned to micro-bitterness, such as ice hand flushing, which is a way of extraction in the front and middle, as long as it is not continuously injected at a point, the overall flavor will remain relatively fresh and bright.

6. Finish

The whole extraction time is about 2 and a half minutes (close to the normal extraction time of 20 grams of powder). When all the coffee liquid is finished and shakes 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 be completely dissolved and the taste will become lighter. It is recommended to drink before the ice is completely dissolved.

There are several key points in the production of Japanese ice hand punch:

The ratio of ① to ice to water is about 1:1. It doesn't have to be 1:1, but not too much (see slight adjustment of room temperature), or either the iced coffee is not cool enough (less ice), or the coffee is too light (more ice, less water, not enough extraction).

②, extraction rate by hand. Sometimes you may not be able to flush enough ice hands at once, so it's time to review whether your cooking is too light (the extraction rate is low) or smelly (the extraction rate is high). Generally speaking, under the condition of uniform extraction, "increasing water temperature", "fine grinding", "increasing stirring" and "prolonging extraction time" can improve the extraction rate; and vice versa: "reducing water temperature", "adjusting coarse grinding", "reducing stirring" and "shortening extraction time" can all reduce the extraction rate.

③, do not expect the flavor of ice hand to explode too much, sometimes it is not a matter of extraction rate and success or failure of cooking, but that people's sense of smell, taste and touch will become dull at low temperature, and aroma molecules will be slow to react at low temperature, which is not easy to spread and be captured by people. Therefore, the ice hand can satisfy the craving, can be refreshed, and can continue to live! But it doesn't necessarily surprise you!