How to make Japanese ice hand? Do ice hand rinses taste the same in different filter cups?

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When it comes to summer, I want a cup of iced coffee! We have shared how to make an ice hand before. Today let's compare the difference between using different filter cups to make ice hands.

| | Bean information |

Today, the bean that cooperates with us in this experiment is [Green label Rose Summer]! This bean flavor is relatively clean, with bright citrus, citric acid notes, the aroma will be inclined to jasmine and chamomile, as a whole is more refreshing.

[Jadeite Manor Green label Rose Summer]

Country: Panama

Producing area: Bouquete

Manor: Jade Manor

Altitude: 1600 m-1800 m

Treatment method: washing treatment

Variety: rose summer seed

Baking degree: shallow baking

| | hario V60 |

First of all, let's use V60 to make a pot! The ribs of the V60 filter cup vary in length, which makes the exhaust of the beans smoother and the flow rate faster, so it is quite suitable for cooking beans with rich flavor levels.

Parameter & method: grinding degree BG5M (64% of Chinese standard No. 20 screen pass rate), water temperature 91 ℃. Put 100 grams of ice in the sharing pot, pour 16 grams of powder into the filter cup, steam with 30 grams of water for 30 seconds, water injection to 116 grams, and so on when the water level is about to expose the powder bed, continue to inject to 156 grams of water cut off, remove the filter cup after all the water in the filter cup is finished. (steaming starts) the extraction time is 1:40.

Flavor: it smells fermented, with orange, durian and tropical fruit flavor in the mouth, cream, nut and cocoa flavor in the middle, a kind of fruit tea in the end, sugar and taffy lasting and rich in flavor.

| | Strawberry filter cup |

If we take a closer look at this filter cup, we will find that there are many raised dots on the top and the aperture at the bottom is relatively small, so its flow rate will be slower than that of V60. because of the existence of these raised dots, the filter paper of the filter cup will not fit very well, and the water will flow through these gaps to reduce the probability of over-extraction, and these bumps can absorb fine powder, which can also reduce the probability of over-extraction.

Parameter & method: grinding degree BG5M (64% of Chinese standard No. 20 screen pass rate), water temperature 91 ℃. Put 100 grams of ice in the sharing pot, pour 16 grams of powder into the filter cup, steam with 30 grams of water for 30 seconds, pour water to 115 grams in sections, and continue to inject water to 160 grams when the water level drops and the powder bed is about to be exposed. Remove the filter cup after all the water in the filter cup is finished. (steaming starts) the extraction time is 1:48.

Flavor: it smells floral, with sweet and sour taste of strawberry, lemon and citrus in the mouth, durian sugar in the aftertaste, honey and sucrose back to sweet for a long time, and the overall flavor is softer.

| Cake filter cup

The cake filter cup is flat-bottomed and there are three small holes at the bottom. The crease of the filter paper is used to replace the diversion groove of the filter cup to reduce the contact area of the filter paper. On the one hand, the current can be dripped evenly and smoothly to make the extraction of coffee more smoothly; on the other hand, it can also slow down the rate of cooling.

Parameter & method: grinding degree BG5M (64% of Chinese standard No. 20 screen pass rate), water temperature 91 ℃. Put 100 grams of ice in the sharing pot, pour 16 grams of powder into the filter cup, steam with 34 grams of water for 30 seconds, pour water to 108 grams in sections, and continue to inject water to 161 grams when the water level is about to reveal the powder bed. remove the filter cup after all the water in the filter cup is finished. (steaming starts) the extraction time is 2:02.

Flavor: it smells with a hint of fermented aroma, with citrus acidity in the mouth, nutty, creamy and almond flavors in the middle, Xuanmi tea and caramel. The whole will be more balanced.

| | kalita trapezoidal filter cup |

The trapezoidal filter cup will also have three small holes at the bottom, and there are more ribs on the cup wall, which are distributed in an equidistant straight line. The flow rate is relatively slow, mainly immersion extraction.

Parameter & method: grinding degree BG5M (64% of Chinese standard No. 20 screen pass rate), water temperature 91 ℃. Put 100 grams of ice in the sharing pot, pour 16 grams of powder into the filter cup, steam with 35 grams of water for 30 seconds, pour water to 108 grams in stages, and continue to inject water to 160 grams when the water level is about to reveal the powder bed. remove the filter cup after all the water in the filter cup is finished. (steaming starts) the extraction time is 1:53.

Flavor: it smells of jasmine, rice and a hint of fermentation, with sour notes of citrus, lime and tropical fruits on the palate, nutty in the middle, honey, caramel and chocolate in the end. there will be a refreshing feeling on the whole.

| | Summary |

When doing Japanese ice hand flushing, we have to extract the flavor of the front and middle section. If we use the usual cooking parameters, it will become hot hand flushing + ice. After the ice completely melts, the taste will be relatively light and the overall flavor will not be complete, so the editor will adjust the grinding degree when brewing, and increase the water temperature to improve the extraction rate. In this way, even if the ice melts completely, the taste will not be too light.

Compared with the Japanese ice cups made from these kinds of filter cups, the editor thinks that the layers of the green standard roses boiled with V60 filter cups and cake filter cups will be more rich, but the flavor of the pot cooked with cake filter cups will be partial to nuts and cream, while the green standard roses made from strawberry filter cups will be softer and more persistent. The [green label rose] boiled with a ladder-shaped filter cup is a more refreshing feeling.

END