How to use a pressure pot to make a cup of iced coffee? How do I use the French kettle?

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Earlier, the editor shared with you how to use Philharmonic pressure to make iced coffee (link can be → use Philharmonic pressure to make a cup of iced coffee? The editor wants to know what it would be like to use a pressure pot to make iced coffee.

| | Bean introduction |

Because the autoclave is soaked and extracted, the extracted coffee is more balanced and thick. Considering this characteristic of the French kettle, the editor intends to choose a more balanced bean for extraction.

Xiaobian thought for a moment, Rose Xia Village Chaka this bean with a touch of flowers and tea, but also has a soft citrus acid tone, as a whole is a more balanced bean! It's up to you!

Gesha Village Coffee Estate CHAKA

Guixia Village Chaka batch

Producing area: Banchi Maggie

Altitude: 1900-2100m

Varieties: Gori gesha, gesha1931 1931, Illubabor

Treatment method: sun treatment Natural

| | French kettle |

The French kettle can be said to be a very simple cooking utensil. Pour the powder and hot water, wait a few minutes, stir a little and then press to enjoy!

The coffee made by the pressure pot is smooth and mellow in taste, and a thin layer of oil can be seen on the coffee liquid. Most of us use it to make hot coffee, so if we want to have a cup of iced coffee, can we only pour the hot coffee directly into the ice? The editor decided to try to pour the ice directly into the French pressure pot and let the coffee cool down directly to see what it would be like.

| | Cooking experiment |

Considering that ice will be added in the later stage, the editor chose the powder-to-water ratio of 1:10, moderate grinding, and the flow of water can play a stirring role at the beginning of water injection, so there is no additional stirring to increase the extraction after water injection. Soak for 3 minutes after water injection and then add ice to slightly stir to accelerate the dissolution of ice and then press out.

Parameters: 15 grams of powder, 90 ℃ of water temperature, moderate grinding (BG 7I: 47% pass rate of Chinese standard No. 20 sieve), powder / water ratio 1:10.

Technique: pour 15g powder into the pressure kettle and shake flat, directly inject 90 ℃ water to 150g, soak for 3 minutes, add 100g ice cubes and gently stir the coffee powder bed, stirring time is 5 seconds, then press down the pressure bar and pour out, water injection begins to time 3: 45 ".

Flavor: the palate is sour with citrus and grapefruit notes, sweet honey and almonds, with floral and creamy finish, with a sense of juice.

Although the performance of the coffee is quite satisfactory in terms of sour and sweet, what the editor wants is iced coffee. The temperature of this pot is not cold enough! So the editor decided that the other parameters would remain unchanged and change the amount of ice added to 150 grams.

Flavor: imported citrus sour notes, with a hint of flowers, honey, cream sweet, with berry and caramel finish, the overall is relatively refreshing.

| | Summary |

When using a pressure pot to make iced coffee, the editor suggests not to stir the powder bed too much or too violently after adding ice, because the ice has already disturbed the powder bed when the ice is poured in. if you add too much stirring, the probability of over-extraction of fine powder will be greatly increased, and the extracted coffee will have an obvious woody taste.

It's not bad to use a pressure pot to make iced coffee. It not only has the greasy and mellow taste of French pressure pot coffee, but also has the freshness and sweetness of iced coffee! Haha ~

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