[Qianjie barista's Note] which total proportion of powdered water is suitable for ice-fire flushing?

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Yesterday, a friend asked the editor about the previous ratio of [ice-fire] powder to water. At that time, the comparison between [ice-fire] and [ice-hand] only compared the flavor of the coffee liquid extracted between the two, without testing the flavor after the ice melted. Then found that [ice-fire] flavor is relatively clean and refreshing, floral fragrance is rich.

Well, today, the editor launched this experiment on how much the total proportion of powder and water is suitable for [ice and fire].

Please allow the editor to introduce the hand punching steps of [ice and fire] again.

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.

The experiment was carried out without changing the degree of grinding (BG-5R), water temperature (90 ℃), hot water (150g), ice (150g) and cooking method (cake cup extraction), only the amount of powder was changed, thus the ratio of total powder to water was changed. The ratio of total powder to water was 1:15, 1:13 and 1:10 respectively.

The beans selected this time are medium-shallow baked [Yemeni mocha], which is treated only by traditional sun treatment. Yemeni farmers' sun treatment is rougher than that of Ethiopia and is spread directly on the roof to dry! Coffee has a rich, complex, wild, mellow, strong fermented taste and low acidity, and Yemeni coffee often contains an uncertain factor (when it rains in the season). It is not too much to call her the most special coffee in the world.

What kind of total powder-to-water ratio is suitable for it under the condition of ice and fire?

[1:15]

Brewing and boiling parameters: cake cup / 1 15 ℃ / 20g powder / grindability BG-5R,50 g contact with coffee powder for 1 minute, pour 40g water and steam for 30 seconds, then pour water to 100g, after seeing the powder bed, pour 152g water to finish, remove the filter cup with coffee liquid drop, total extraction time 2g 42 ", then add 100g ice.

Flavor: chocolate

, slight floral aroma, nuts, nectar, the overall flavor is relatively light, the ice is basically tasteless after melting.

[1:13]

Brewing and boiling parameters: cake cup / 1Grange 13 ℃ / 23g powder / grindability BG-5R,50 g contact with coffee powder for 1 minute, pour 40g water and steam for 30 seconds, then pour water to 101g, after seeing powder bed, pour 151g water to finish, remove filter cup with coffee liquid drop, total extraction time 2g 48 ", then add 100g ice.

Flavor: chocolate, caramel, Sydney, flowers, the overall flavor is balanced, fresh and clean after melting ice, with a sweet finish of caramel.

[1:10]

Brewing and boiling parameters: cake cup / 1D 10 ℃ / 30g powder / grindability BG-5R,50 g contact with coffee powder for 1 minute, pour 45g water into the cup for 30 seconds, then pour water to 102g, after seeing the powder bed, pour 151g water to finish, remove the filter cup with coffee liquid drop, the total extraction time is 2g 50 ", then add 102g ice.

Flavor: spices, chocolate, nuts, lemon, tea, caramel, cream, full-bodied overall flavor, lively sour taste, ice melting with chocolate, nut cream, slightly smoky flavor.

After all the ice has melted, the total powder-water ratio of [1:15] is obviously lighter and is not taken as a consideration. The proportion at [1:13] does not completely melt the editor thinks is just right, but after the ice melts, the flavor expression is not strong enough, and [1:10] is very rich and heavy when the ice is not melted. It does not give a refreshing feeling of iced coffee, and after the ice is completely melted, it is also very rich in the flavor of nut chocolate. However, the editor felt that since [ice and fire] was used to express the floral aroma and sweetness of coffee, he did another experiment with the ratio of [1:12] to see if it would be more suitable.

[1:12]

Brewing parameters: cake cup / 1 12 ℃ / 25g powder / grindability BG-5R,50 g contact with coffee powder for 1 minute, pour 41g water for 30 seconds, then pour water to 101g, after seeing the powder bed, pour 153g water to finish, remove the filter cup with coffee liquid drop, the total extraction time is 2g 45 ", then add 100g ice.

Flavor: chocolate, caramel, citrus, honey, flowers, smell light smoke, the overall flavor is balanced, clean, ice completely melted with honey sweetness, Huigan has chocolate.

Summary

The proportion of [1:15] because the coffee powder is only 20 grams, so the extracted flavor is relatively close to the latter stage, so there will be woody miscellaneous smell, and then the total proportion is relatively large, so it is not suitable for production. [1:10] before the ice melts, it is so thick and rich that it loses the meaning of cooking with ice and fire. The flavor of ice is good after melting, but it depends on whether or not

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