Can Philharmonic pressure be used to make iced coffee? How to use the Philharmonic to make iced coffee?

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The editor shared with you that both Japanese ice hand flushing and ice fire flushing are brewed with a filter cup. The editor was thinking that maybe we could try to change the equipment to make a cup of iced coffee. So the editor decided to choose Philharmonic pressure to try it today. I don't know what parameters need to be adjusted when making iced coffee with Philharmonic pressure.

| | Philharmonic pressure |

Aiole pressure is to mix coffee powder with water and extract coffee by squeezing the air. There are not only the filter paper for brewing coffee, but also the immersion extraction of French kettle and the fast and pressure extraction of espresso.

| | Bean information |

The coffee beans chosen by the editor today are [Patch] from Guatemala Blueberry Manor!

Guatemala El Morito Pache

Patch, Blueberry Manor, Guatemala.

Country: Guatemala

Producing area: new Oriental

Altitude: 1550-1800m

Treatment: sun treatment

Grade: SHB

Variety: PACHE

Patch is a rare breed. In fact, this breed is a natural mutant of an iron pickup found at Brito Farm in Santa Rosa Santa Cruz Naranjo, Guatemala in 1949.

This bean is relatively balanced and its sweetness is obvious. The editor thinks it is good to use it to make a cup of iced coffee.

| | experiment |

According to previous tests, the parameters of making coffee with Philharmonic pressure are similar to those of hand-brewing with a filter cup, so the editor decided to try it with the usual hand-brewed grindness [BG 5R: 58% pass rate of Chinese standard No. 20 sieve]. Because ice has to be added, the powder and water chose 1:10 better than the editor.

Parameters: 15 grams of powder; medium and fine grinding (BG 5R: 58% pass rate of Chinese standard No. 20 sieve); water temperature 90 ℃; ratio of powder to water 1: 10; 100 grams of ice in the sharing pot; by reverse pressure.

Technique: pour the powder into the Philharmonic pressure kettle, directly pour in 150 grams of water, stir 5 times so that the coffee powder bed can be in full contact with the water, soak to 1 minute, continue to stir 5 times, soak to 1: 30 ", press out into the sharing pot. (starting time of water injection) extraction time is 1: 44 ".

Flavor: soft fruit acid in the mouth, with flavors of nuts, black tea and sugar.

The whole is more balanced, but will be light, sweet is more obvious, but other flavors are relatively weak. The editor analyzed it, perhaps because the degree of grinding is rough, so the flavor of the extracted coffee is weak and does not have too many flavor levels. So the editor adjusted the degree of grinding, the degree of grinding will be adjusted to BG 5m (Chinese standard No. 20 screen pass rate of 60%), other parameters and methods remain the same.

Parameters: 15 grams of powder; medium and fine grinding (BG 5m: 60% pass rate of Chinese standard No. 20 sieve); water temperature 90 ℃; ratio of powder to water 1: 10; put 100g ice in the sharing pot; use reverse pressure.

Technique: pour the powder into the Philharmonic pressure kettle, directly pour in 150 grams of water, stir 5 times so that the coffee powder bed can be in full contact with the water, soak to 1 minute, continue to stir 5 times, soak to 1: 30 ", press out into the sharing pot. (starting time of water injection) extraction time is 1: 46 ".

Flavor: citrus sour taste, cream, pine nuts, sucrose and black tea taste, smooth and mellow taste, obvious sweet and sour taste.

| | Summary |

Combined with the flavor of coffee and the concentration measured by TDS, it is obvious that the concentration of fine grinding is relatively high.

Because when we make iced coffee, what we need to extract is mainly the flavor of the front and middle part of the coffee. If the degree of grinding is rough and the concentration of the extracted coffee is relatively low, the extracted coffee will not only be light, but also have less flavor levels and taste thinner.

After adjusting the grinding degree, the extraction rate and concentration of coffee can be improved, which can make the extracted coffee flavor more complete, even if ice cubes are added.

END