A detailed description of the parameters of Japanese-style iced hand-made coffee first or later

Guide reading

A few days ago, a guest asked, "how do your ice hands make coffee? is there any difference between adding ice first and adding ice later?" In this issue, Qianjie will do an experiment to compare it, hoping to give you a reference.

Sharing parameters of ice hand brewing coffee in Qianjie

Qianjie ice hand coffee brewing uses 15 grams of coffee powder, the powder-to-water ratio is 1:10, that is, 15 grams of coffee powder brewing 150g of hot water, plus 100g ice cooling dilution (as for adding ice first or then adding ice is a part of this article).

The grinding degree of the coffee powder will also be finer than the hot hand brewing. For the Ethiopian Arsi coffee brewing experiment, the front street hot hand brewing scale is BG-5H (the standard sieve 20 passes 80%), and the ice hand brewing scale is reduced to a large BG-4H (85% standard sieve 20). In terms of water temperature, 90-91 ℃ is used for light roasting coffee and 87-89 ℃ for medium and deep roasting coffee.

Experimental comparison

First put the ice: first put 100 grams of ice on the sharing pot, put the filter cup and filter paper up, then put 15 grams of ground coffee powder, and the electronic scale returns to zero.

First of all, 30 grams of hot water is injected into the first stage for steaming for 30 seconds, and then 70 grams of hot water is injected around the center. As the coffee powder is ground slightly, the powder layer is raised at once, and the launching speed is slower than that of hot hands. When the water level drops to 1 stroke 2, continue to inject 50 grams of water, wait for the coffee liquid to flow into the pot, remove the filter cup, and the extraction time is 1 minute and 40 seconds. Then shake the filter cup around to make the coffee liquid cool quickly and evenly.

After putting ice: after the preparation stage is over, pour in 15 grams of coffee powder and begin to inject water. in the first stage, 30 grams of hot water is injected into the pot for 30 seconds, then 70 grams of hot water is injected outward in the center, and then 50 grams of water is injected into 2 places when the water level drops to 1 stroke. After all the coffee liquid flows into the pot, remove the filter cup, the extraction time is 1 minute 40 seconds. Then add 100 grams of ice to the pot and shake the filter cup to make the coffee liquid cool quickly and evenly.

Sensory contrast

In the horizontal repeated taste and comparison, in the case of uniform swing, the two methods are generally consistent, in the first attempt, the first iced coffee will appear cleaner, refreshing, the aroma is a hint of flower and fruit aroma. Then the aroma of ice will be concentrated and more varied when tasting. Of course, the iced coffee made by these two methods is still very close, if there is no horizontal comparison, it may not be able to tell.

As for why it is more refreshing to put the ice first, when we compare the two states at the end of the first swing, the ice that is released first obviously melts more than the ice that is released later, because releasing ice first is a continuous cooling process, in which the temperature of the initial coffee liquid will be higher and more ice will be dissolved. After cooking and adding ice, it is "cooled" at room temperature and then cooled by ice, so less ice will be dissolved.

Seeing this result, I believe everyone will no longer put ice first or later.