The method of making iced coffee introduces how to make iced coffee at home? What kind of iced coffee do you have?

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

There are many ways to make iced coffee. From the more complicated ice droplets, the most instant iced coffee by hand, and the cold bubble method, which is easy to make and becomes the mainstream. Cold bubble method has many names, Cold Brew, cold brewed coffee, cold extracted coffee, ice brewed coffee and so on, all refer to the same iced coffee brewing method.

Introduce to you several kinds of iced coffee with low failure rate for easy operation!

Pour Over

Drip iced coffee

The method of making iced coffee is very simple and can be adjusted according to your own taste. When making drip iced coffee, it is recommended to use Kalita cake filter cup, of course, you can also replace it with other filter cups you like, such as diamond, V60, smart cup and so on.

In making drip iced coffee, we will use 150g of 94 degrees hot water to extract 20g coffee powder with granulated sugar, the time is controlled at about 1:00.

Specific operation of Method

Grind coffee powder while heating hot water

Add 150g ice to the sharing pot. In this way, the sum of ice and water is 300g, and the ratio of powder to water can reach exactly 1:15.

Attach the filter paper to the filter cup and be careful not to place the filter cup on the sharing pot when wetting the filter paper, so as to prevent the water from wetting the filter paper from flowing into the sharing pot.

Place the filter cup on top of the sharing pot, then use 40g of hot water to pre-steam the coffee.

After steaming for 45 seconds, pour 110g of water to extract the coffee. The whole extraction time is about 1:00.

After the coffee is extracted, remove the filter cup, stir the coffee liquid with a bar spoon, and then drink.

Cold brew

Cold extraction

Cold extract is unique and was originally designed for people who want coffee but are worried about acid reflux. This coffee is easy to make and can bring different flavors with different beans and proportions.

All you need to do is find a sealable kettle that can hold coffee powder and water, for example, you can use a French kettle. The best thing about using a French kettle to make cold extract coffee is that it has a filter, so you don't need to buy other filters, there are a lot of cold extraction pots, but the price will be relatively high.

Specific operation of Method

Pour 60g coffee powder into a clean and dry glass pot, then add 500g room temperature water, stir, close the lid and attach plastic wrap.

Just put the glass pot in the refrigerator.

After 12-24 hours of extraction, take out the coffee, filter it and drink it! If you can wait, you can wait a week.

After the extraction, you can taste the original solution first. if it is too strong, you can add milk, ice or water to dilute it.

Entertain friends or shops at home, mix 50% milk with 50% cold extract, and those who like iced coffee can add a piece of spherical ice to the cup. It tastes really good.

Iced Aero

Ice love music pressure

There are always a lot of possibilities in making coffee with Philharmonic pressure. It is also interesting to use Philharmonic to make iced coffee. Use 220g of 94 degrees hot water to extract 20g of fine ground coffee powder, after the extraction of coffee liquid will be relatively rich.

Specific operation of Method

Boil the water and grind your coffee. Grind coffee powder while heating hot water

Then use the traditional method, positive pressure or reverse pressure, to extract the coffee liquid with Philharmonic pressure.

Then add 200g ice to the shaker and add the extracted coffee to the shaker.

Shake the lid tightly and shake hard for about 10 seconds, then pour the coffee into the cup.

You can choose to throw away the ice or keep the ice and pour it into a glass.

The final coffee will take the shape of nitrogen coffee, with a mellow texture, thick mellow thickness, cooler taste and fresher flavor.

END