Hand-made iced coffee theory _ it takes only three steps to make a good cup of "iced coffee"

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Hot summer is the best time to have a cup of cold iced coffee. Today, the editor is here to teach you to use your hands to make a good drink of iced coffee. Before we begin, let's take a brief look at the principle:

| | hand-made iced coffee theory |

Because iced coffee has the demand for ice, so there must be meltwater ── to avoid the problem of melting water can also be used to shrink (put ice outside the steel cup to cool down), but on the one hand, it is time-consuming and time-consuming, on the other hand, too long operation time will also lose the aroma of coffee ──, so we must make a stronger coffee than usual during extraction.

There are many ways to thicken the coffee. We can increase the water temperature, strengthen the disturbance and stirring of cooking, and increase the ratio of powder to water. Let's take a look at this formula first.

Concentration = powder amount ✖ extraction rate (%) ➗ extraction amount

But to be strong and good, we recommend that the most important method is to increase the amount of powder, reduce the amount of extraction, and slightly increase the extraction rate. We hope to extract the delicious substances of coffee as much as possible in a smaller amount of extraction (water) than usual. Then after the subsequent chilled dilution, it will still be a delicious cup of coffee.

So, let's start the process of making iced coffee by hand:

I. Grinding

Take 20g of coffee beans and grind the scale a little finer than usual. according to the common scale of Pegasus and Eagle, you can lower the scale by 0.5: 1. In other words, if you are used to grinding No. 4, you can adjust it to 3.5 or 3 if you want to do ice hand flushing.

Second, make and cook

There is no need to raise the water temperature deliberately, depending on the condition of beans, it can be between 85 and 95 ℃.

Lengthen the steaming time (a period of stay after the first water injection)

A small water column (90 °vertical slow circle) was used to prolong the extraction time.

Use the water cut-off method (that is, pour water in stages, flush and stop, let the coffee in the filter cup flow down a little more, and then continue to brew).

The amount of extraction is controlled at about 200 grams.

Third, ice cold

You can also put ice directly into the pot and cool it while extracting. Or find a steel cup or snow cup chilled coffee after extraction. The amount of ice, if it is at least 100 grams of ice in the traditional ice box at home (the more ice is used, the better, but the more diluted the coffee is), if it is ice maker ice, at least fill your sherk cup.

IV. Completion

END