Iced coffee hand-made coffee making method & ice hand-made with ice first or then with ice?

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In January, Guangdong, when other provinces are still snowing, has stepped into the rhythm of spring, the weather begins to warm up, plants begin to blossom, and friends who drink hot hand-brewed coffee also begin to think of ice-cold hand-made coffee! In the front street of this article, we would like to talk about two ways to wash ice by hand, to see the difference between putting ice first for hand extraction and advanced hand extraction and then pouring ice.

This time, Qianjie uses sun-red cherry coffee beans from Ethiopia for ice hand flushing in two ways.

Front Street Coffee-Ethiopian Sun Red Cherry Coffee beans

Producing area: Yega Xuefei, Ethiopia

Manor: Aletalend Manor

Altitude: 1700-2200m

Variety: Ethiopian native variety

Treatment: sun treatment

Hario V60 filter cup is used in the ice hand punch comparison in the front street.

The spiral pattern design of the Hario v60 filter cup is obviously much longer than the straight path of falling into the water (such as the Kono filter cup), while the convex groove of the spiral pattern not only prolongs the contact time between coffee powder and water, but also allows the water level to drop at the same time, let the water flow along the spiral convex groove to the central point of the filter cup, through the falling gravity of the water to produce a squeeze of coffee powder to form a higher sense of hierarchy.

Ice hand rinse and boil water temperature

Lower water temperature will only cook sour, lack of mellow feeling, higher water temperature is easy to over-extract, the emergence of bitter feeling. This sun-red cherry has a high sense of sweetness. in order to better extract the sweet substance, the water temperature of 91 °C is used in Qianjie. This temperature is suitable for medium and light roasted coffee beans, and the medium and deep roasting temperature is recommended at 89 °C.

Proportion of powdered water washed by ice hands

Because of the need to add ice to dilute, the front street in the brewing ice hand using the ratio of 1:10 powder + 100g ice, the amount of coffee powder is 15g.

Grinding degree of ice hand

According to the SCAA cup test standard, the grinding degree of the cup test is 70-75% of the pass rate of the standard sieve 20. Then the grindability of Qianjie coffee brewing hot hand and shallow roasting coffee is generally in the range of 75-80%, while that of medium and deep roasting is in the range of 70% and 75%, while that of ice hand baking is generally 80% and 75% respectively.

Ice hand brewing technique 1: first put 100g ice cubes in the sharing pot, then without preheating the filter cup and non-moisturizing filter paper, pour the coffee powder directly into the filter cup with filter paper, add 30g hot water to fully wet the coffee powder layer in the shape of a hamburger for 30 seconds, then carry out the second stage extraction. The center is injected with water in a circle outward, and the water flow remains stable and vertical. foam will appear when the water column hits the coffee powder layer. the brewing of this section releases the coffee foam and permeates the whole powder layer surface, the liquid level is pulled up to the root of the short ribs, and the amount of water injected into this section is up to 90 grams. The timer time is 50 seconds.

When the water temperature drops to 1max 2 of the powder layer, the third stage of water injection is carried out, and the water is also injected outward along the center to 150g. The original dark brown foam turns into a yellowish coffee foam, and the liquid level also returns to the water level of the second stage. After all the coffee liquid flows into the pot, remove the filter cup and finish the extraction for 1 minute and 40 seconds. After extraction, the coffee liquid in the stirring pot is fully mixed with ice cubes before tasting.

Ice hand cooking technique-cooking flavor: slightly sour berries, almond nut-like flavor, smooth taste, honey-like finish, lack of layering as a whole, feeling flat.

Ice hand brewing technique 2: preheat the filter cup sharing pot and wet the filter paper, pour the coffee powder into the preheated filter cup, add 30g hot water to wet the coffee powder layer in the shape of a hamburger and wait for 30 seconds, then carry on the second stage extraction. The center is injected with water in a circle outward, and the water flow remains stable and vertical. foam will appear when the water column hits the coffee powder layer. the brewing of this section releases the coffee foam and permeates the whole powder layer surface, the liquid level is pulled up to the root of the short ribs, and the amount of water injected into this section is up to 90 grams. The timer time is 50 seconds.

When the water temperature drops to 1max 2 of the powder layer, the third stage of water injection is carried out, and the water is also injected outward along the center to 150g. The original dark brown foam turns into a yellowish coffee foam, and the liquid level also returns to the water level of the second stage. After all the coffee liquid flows into the pot, remove the filter cup and finish the extraction for 1 minute and 40 seconds. Take out the second sharing pot and precool with ice, pour out the ice, re-add 100g ice, then shake a pot of coffee, pour into two pots with ice and stir, mix well before tasting.

Ice hand flushing and cooking technique two-flavored flavor: full berry juice, obvious acidity, smooth taste, honey-like sweetness swimming in the mouth, rich overall layers.

Why is there such a big difference in flavor performance between ice cubes first and ice hands after ice cubes?

When referring to the V60 filter cup just now, the front street highlighted that the V60 filter cup will be designed to brew coffee with a higher hierarchy, which means that different flavor molecules are extracted from each drip. For example, the first stage is to "wake up" the flavor molecules, the second stage is mainly to extract acid and sweetness, and the third stage is to extract mellow substances.

If ice is added first, no matter which part of the coffee extraction drops on the ice, it will be immediately diluted and cannot reach a hierarchical level, while the coffee liquid will be completely extracted at an average temperature and then shaken, and then diluted into the ice after the coffee liquid is completely uniform, so as to ensure that the coffee molecules inside can touch the ice evenly and better bloom the advantages of each flavor molecule.

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