[Notes of Front Street Barista] Use ice hand and ice fire to simultaneously interpret the delicious ice coffee

Recently, the editor came across an interesting article about the brewing method of iced coffee, which is called "ice and fire]. What is the difference between it and our commonly used ice hand flushing method in terms of cooking and flavor performance?

Let's first take a look at the operation of [ice fire] and [ice hand].

[ice and fire]: 1. Put 50 grams of ice on the filter cup; 2. Put coffee powder on the ice and stand still for 1 minute. Steam in 40 grams of hot water for 30 seconds; 4. Circle water injection to 100 grams; 5. After seeing the powder bed, pour water again to 150 grams; 6. Remove the filter cup after seeing the powder bed (when the coffee liquid is still a little warm); 7. Add 100 grams of ice to the sharing pot.

[ice hand]: 1. Add 100 grams of ice to the sharing pot; 2. Add coffee powder to the filter cup; 3. Steam in 30 hot water for 30 seconds; 4. Circle water injection to 100 grams; 5. After seeing the powder bed, pour water again to 150 grams; 6. Remove the filter cup after seeing the powder bed (this is the coffee liquid has basically cooled down, but not cold enough); 7. Add 50 grams of ice to the sharing pot.

In order to be more fair, the total amount of water injected is 150 grams and the ice cubes are 150 grams. Then filter out all the ice cubes and reweigh the amount of coffee liquid. This time, the editor chose shallow baking [Costa Rican Mozart], medium baking [Panama Alida], and deep baking [Indonesian gold Manning].

[Mozart, Costa Rica]

Production area: Tarazhu; varieties: Kaddura, Kaduai; altitude: 1950; treatment: raisin honey treatment

Cup test: raisins, sweet-scented osmanthus, sweet oranges, berries, pineapples, caramel, toffee.

[ice and fire]

The cooking parameters are as follows: cake cup / 1 10 ℃ / 15g powder / grindability BG-5R, the total extraction time is 255 ", and 200g coffee liquid is obtained after deicing.

Flavor: rock sugar, citrus, lavender, caramel, jasmine, fermentation acid is relatively weak, the overall taste is clean, fresh and sweet.

[ice hand rush]

The brewing parameters are as follows: cake cup / 1D 10 ℃ 91 ℃ / 15 g powder / grindability BG-5R, the total extraction time is 1: 55 ", and 195g coffee solution is obtained after deicing.

Flavor: chocolate, cream, raspberry acid, strawberry, flower, toffee, raisin, smell of orange, full-bodied, nutty.

[Panama Alida]

Production area: Panamanian Pokuit producing area, Manor: Alida Manor, elevation: 1850 meters, variety: iron pickup, treatment: sun.

Cup test: fermented fruit, raisin, peach, orange, melon, sucrose, caramel flavor is obvious, green tea, high cleanliness.

[ice and fire]

The cooking parameters are as follows: cake cup / 1 10 ℃ / 15g powder / grindability BG-5R, the total extraction time is 255 ", and 192g coffee solution is obtained after deicing.

Flavor: nut, caramel, flower, peach, plum, the overall flavor is clean, sweet fruit aroma is more prominent.

[ice hand rush]

The brewing parameters are as follows: cake cup / 1D 10 ℃ 91 ℃ / 15 g powder / grindability BG-5R, the total extraction time is 1: 50 ", and 195g coffee liquid is obtained after deicing.

Flavor: fermented fruit, berries, almonds, caramel, chocolate, caramel, rich overall flavor, nutty flavor and fermented aroma.

[Indonesia Golden Manning]

Production area: Sumatra, company: PWN, altitude: 1100-1600 meters, variety: iron truck, treatment: wet planing method.

Cup test: nuts, chocolate, spices, caramel, fairy grass, cream, wood.

[ice and fire]

The cooking parameters are as follows: cake cup / 1 10 ℃ / 15g powder / grindability BG-6M, the total extraction time is 2: 46 ", and 200g coffee liquid is obtained after deicing.

Flavor: mint, cut tobacco, caramel, smoking, spices, licorice, wood, the overall flavor is relatively rich and layered, the taste is relatively rich and clean.

[ice hand rush]

The cooking parameters are as follows: cake cup / 1 10 ℃ / 15g powder / grindability BG-6M, the total extraction time is 1: 45 ", and 196g coffee liquid is obtained after deicing.

Flavor: smoked, dark chocolate, cocoa, herbs, licorice, caramel, nuts, more full-bodied overall flavor, mellow taste.

After the evaluation of the flavor of shallow, medium and deep beans, the editor found that the cooking method of [ice and fire] can better highlight the sweetness and flower aroma of beans, and can show the characteristics of flowers in the light-baked [Mozart]. The flower and fruit aroma of medium-baked [Arida] is more prominent, like drinking fruit tea, while [Golden Manning] is more layered. Generally speaking, the taste is cleaner, refreshing and sweet, but it is thinner than the ice hand. This is probably because the coffee powder came into contact with the ice for 1 minute to lower the temperature of the coffee powder. (our ice is taken out in the refrigerator, so the ice does not dissolve as fast, so the ice only lowers the temperature of the coffee powder, and the cold extraction process of the coffee powder is very short. ), and the hot water cools rapidly when it comes into contact with coffee powder and ice, so the extraction rate is relatively low, and the extraction is not easy to occur, but the nut flavor extraction at the end is relatively less, so the taste of [ice] is relatively thin.

So the aroma of flowers and fruits will be covered up, which is relatively less obvious.

So when summer is coming, those who like freshness and fragrance of flowers and fruits can choose [ice and fire], and the ice hand with high concentration is undoubtedly a good choice!