How to make coffee with ice water? Effect of steaming time on Flavor of Ice Water Coffee

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In the past, when making iced coffee, it was mostly made by Japanese ice hands or ice droplets or cold bubbles, but less with ice water. So Qianjie Coffee is going to explore today, if it is flushed with ice water, how long should the steaming time be?

| | Ice Water hand Flushing |

Ice water hand flush, as the name implies, is to use ice water to make coffee! Coffee powder is extracted slowly at low water temperatures, such as cold bubbles, which are kept in the refrigerator for at least 12 hours, and ice droplets, which are extracted for 6-8 hours.

And the hand brewing time is only a few minutes, so when making hand-brewed coffee with ice water, Qianjie Coffee chooses to reduce the grinding degree to BG 6m (72% of the pass rate of Chinese standard No. 20 sieve), and use hot water in the steaming phase to prolong the steaming time to improve the extraction of coffee powder.

So the question is, how long should it be steamed?

| | Bean information |

Today, Qianjie Coffee chooses the beans of the Asaya Cooperative of Kenya. The sun treatment brings rich and complex sour fruit to this bean. It is a very refreshing feeling to be washed by a Japanese ice hand. I don't know what it would be like to wash it with an ice sailor.

Kenya Othaya FCS Chinga Factory Natural

Othaya Cooperative of Kenya

Producing area: Neri, Kenya

Treatment: insolation

Altitude: 1700-1950 m

Varieties: SL28, SL34

Grade: AA

| | Experimental ing |

Because Qianjie Coffee only wants to compare the effect of steaming time on flavor this time, other parameters remain the same. Due to the change of steaming time, the extraction time will be lengthened accordingly. In order to reduce the error, there is no additional stirring except the water stirring during the extraction.

Parameters & techniques: powder weight 15 g; water temperature: hot water 90 ℃, ice water 0 ℃; grindability: BG6M (pass rate of Chinese standard No. 20 sieve 72%); ratio of powder to water: 1:15

Steam with 90 ℃ hot water twice the weight of powder, and at the end of steaming, fill it with 0 ℃ ice water to 122g for sections. when the water level is about to expose the powder bed, continue to inject water to the end of 227g, and remove the filter cup when the powder bed is about to be exposed.

[steaming for one minute]

The time of steaming starts and the extraction time is 3: 35 ".

Flavor: sour notes of virgin fruit and lime, sweet honey and cream. The whole is sour and sweet, but with a little sour and astringent.

[steaming for one minute and thirty seconds]

The steaming starts and the extraction time is 4: 05 ".

Flavor: Umei acid notes, with mango and lemon grass flavor, finish with creamy and floral aromas.

Compared with these two pots, Qianjie coffee feels sour and sweet, but it tastes slightly sour and slightly lighter, while the sweetness of steaming for one minute and 30 seconds is more obvious and has an aftertaste.

| | Summary |

When we extend the steaming time, we will increase the extraction of coffee powder to a certain extent.

If you want to try ice water hand flushing, Qianjie Coffee suggests that you can improve the extraction of coffee powder by prolonging the steaming time of coffee powder or adding stirring during extraction.

With regard to making ice water hand flushing, here are some suggestions for Qianjie Coffee:

1. Because the extraction rate of ice water is low, the degree of grinding can be adjusted to increase the extraction of coffee powder. As the powder becomes finer, the flow rate of water in the filter cup will naturally slow down, so the stirring of water flow can be increased during cooking.

2. It is best to prepare two hand pots, because we need hot water for steaming and ice water for steaming.

3. In the stuffy steaming stage, the hot water will be vaporized, the water temperature and water volume can be a little higher and a little more than the normal hand flushing, and the steaming time can be prolonged until all the hot water is dry and can also be stirred by external force during exhausting, so that all coffee powder can be completely discharged.

All right, that's what Qianjie Coffee shared today about ice water hand flushing! You can also have a try.

END