Ice hand coffee powder water ratio ice single hand black coffee how much ice grindability water temperature recommendation

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Guide reading

The sun is shining, the cicadas sing and birds sing, and with the arrival of summer, iced coffee has naturally become the heart of coffee people. "how can ice hands make good coffee? "it has become the most talked about topic among baristas in front street recently. What is the appropriate proportion of hand-made coffee powder for ice? How much ice should be added after flushing? In this paper, we will tell you through experiments.

Ice hand to make coffee

Qianjie daily products use Japanese ice hand flushing method, also hot water to brew coffee and add ice to cool. The process of melting ice will cool the coffee and reduce the concentration of the coffee liquid at the same time, so when making ice hand brewing coffee, Qianjie will reduce the proportion of powder and water brewed, thus increasing the concentration of the extracted coffee liquid.

Experimental comparison

In this front street, Ethiopian Huakui coffee beans were used to dilute the same amount of ice with different powder-water ratio to see the difference in flavor performance when different powder-water concentration was added with the same amount of ice.

Brewing parameters: V6001filter cup, 0.85mm sieve pass rate 75% grindness (about fine sugar thickness), three-stage brewing, 90 ℃ water temperature, coffee powder 15g, 100g ice. Group A: 1:10 powder-water ratio, group B: 1:13 powder-water ratio, and group C: 1:15 powder-water ratio.

Group A | ratio of powder to water at 1:10

Cooking technique: first add 100g ice cubes into the sharing pot before starting to cook. 30g water was steamed for 30 seconds, the second stage was injected to 90g, and when the liquid level dropped to 2 / 3 of the powder layer, the third stage was injected to 150g, the total extraction time was 39 / 39, and the total weight of coffee liquid in the pot was 225g.

Group A flavor: the entrance is obvious sweet and sour berries, rose sauce, black tea, full taste, obvious sweetness.

Group B | ratio of powder to water at 1:13

Cooking technique: first add 100g ice cubes into the sharing pot before starting to cook. 30g water was steamed for 30 seconds, the second stage was injected to 110g, and when the liquid level dropped to 2 / 3 of the powder layer, the third stage was injected to 195g, and the total extraction time was 55 ". At this time, the total weight of coffee liquid in the pot was 270g.

Group B flavor: citrus acid, nectarine, black tea, smooth taste.

Group C | ratio of powder to water at 1:15

Cooking technique: first add 100g ice cubes into the sharing pot before starting to cook. 30g water was steamed for 30 seconds, the second stage was injected to 125g, and when the liquid level dropped to 2 / 3 of the powder layer, the third stage was injected to 225g, and the total extraction time was 225g. At this time, the total weight of coffee liquid in the pot was 300g.

Group C flavor: citrus acid, smooth taste, overall insipid.

Experimental results

In the three groups of experiments, in terms of the ratio of powder to water, group A brewed 125g coffee at 1:10, and after diluted with ice, the final ratio of powder to water was 1: 170g at 1:13 in group B, and 200g at 1:15 in group C after diluted with ice cubes. After diluted with ice, the final ratio of powder to water was 1:20.

In terms of the proportion of liquid ice, the ratio of ice to liquid in group A was 1: 1.25, the ratio of ice in group B was 1: 1, and the proportion of ice in group C was 1:2. In terms of temperature, only group A has not completely melted the ice after cooking, indicating that the temperature of group An is the lowest. The ice cubes in groups B and C have completely melted after cooking, and even have a warm feeling.

In terms of flavor, due to the high concentration of coffee in group A, the sweet and sour feeling will be more obvious and the taste will be more full after the ice is diluted, which can show the flavor characteristics of Huakui coffee bean berry juice. After the ice completely melts, the flavor is still layered. On the other hand, the overall flavor and richness of group B was not as obvious as that of group A, but not as thin as that of group C.

The grindability of ice hand is recommended to use 0.85mm sieve with a pass rate of 75%. If you like to drink rich and layered flavor, you can use powder-water ratio at 1:10 and ice liquid ratio at 1.25 to make iced hand-brewed coffee; for those who like to drink with balanced flavor or not too cold, you can use powder-water ratio at 1:13 and ice liquid ratio at 1 to make iced hand-brewed coffee. This experiment is just to give you a reference, you can adjust the parameters according to your own taste.

For more boutique coffee beans, please add private Qianjie coffee on Wechat. WeChat account: kaixinguoguo0925