The practice of Japanese iced coffee the process of making iced coffee

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It's great to have an iced coffee in summer! By mastering two restaurants, you can successfully make delicious Japanese iced coffee every time, so that you can enjoy this delicacy all summer.

But before teaching people to do it, it is important to understand that iced coffee and cold coffee are different and very different coffees. Iced coffee is soaked in "water" and then cooled, while cold extraction is extracted directly with cold water, so the acidity of cold-extracted coffee is low, and the taste is less.

Cold extraction takes a lot of time (maybe all night) to extract, so it needs to be prepared in advance before it can be enjoyed.

On the other hand, Japanese iced coffee is extracted with hand-held coffee utensils, and then the brewed coffee is directly dripped on the ice, so it is closer to the flavor of the usual coffee.

Take a step.

1. Prepare the utensils needed for a good cup of coffee, but do not put the ice in the cup or cup yet.

two。 Turn on the timer and hand-hold the coffee as usual

3. Use the loop method and pay attention to the cooking time and the amount of water injected at the same time

4. Once the expected amount of water is injected, wait for a few seconds to leak, that is, remove the cup (some people will remove the cup after dripping, others will remove the cup immediately after cooking)

5. Finally, add the weighed ice cream.

Xiaogui

1. Use twice as much coffee beans as usual

two。 Use ice ice with the same amount of water.

3. Use sour and bright coffee, such as African beans and Central American beans, and avoid beans with wood and spices like Indonesia, so that iced coffee may have a strong flavor.