Hand-made iced coffee theory _ it takes only three steps to make a good cup of "iced coffee"
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)
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
- Prev
Is it important to extract espresso powder? Does it have a great influence on the extraction of coffee liquid?
The thickness of the powder controls the speed at which water passes through the coffee powder, and when the thickness of the powder is the same, different states of the powder layer will produce different passing speeds. The action of beating powder, beating powder will make the fine powder sink, and the distribution of coffee powder will be more hierarchical, coarse at the top and thin at the bottom. And knock too much, even if the same thickness, the flow rate will become slower, fine powder accumulates at the bottom, resistance
- Next
Should I sift out the fine powder in the coffee? What should be done with the fine powder sifted out from the coffee powder?
Professional coffee knowledge exchange more coffee bean information Please pay attention to the over-extraction of fine powder brought by the coffee workshop (Wechat official account cafe_style) when making coffee, when we mention fine powder, we always avoid it, mostly because we associate fine powder with over-extract, so we are right to think so, yes. Matt Perger, the 2013 world hand champion, believes that the Golden Cup
Related
- Beginners will see the "Coffee pull flower" guide!
- What is the difference between ice blog purified milk and ordinary milk coffee?
- Why is the Philippines the largest producer of crops in Liberia?
- For coffee extraction, should the fine powder be retained?
- How does extracted espresso fill pressed powder? How much strength does it take to press the powder?
- How to make jasmine cold extract coffee? Is the jasmine + latte good?
- Will this little toy really make the coffee taste better? How does Lily Drip affect coffee extraction?
- Will the action of slapping the filter cup also affect coffee extraction?
- What's the difference between powder-to-water ratio and powder-to-liquid ratio?
- What is the Ethiopian local species? What does it have to do with Heirloom native species?