How long does it take to make iced coffee with ice water and hand-made coffee? Parameter grinding of ice-water cold extracted coffee

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Guide reading

When making hand-made iced coffee, most people first extract the coffee liquid with hot water, and then add ice to cool and dilute it. After reading the title, some friends will ask, "doesn't low temperature extraction take a long time?" Isn't it tasteless to use ice water to make coffee? " This article will discuss how to use ice water to make coffee by hand.

Is it feasible to make coffee with ice water?

It works! When making coffee with ice water, you need to prepare two pots because ice water is not used throughout the extraction stage. Because the extraction efficiency at low temperature is very low, the exhaust effect and "activation" of flavor substances can not be achieved in the steaming stage, so we still need hot water for steaming in the steaming stage, and the steaming time is longer than that in high temperature steaming.

In order for ice water to be extracted better after steaming, the grinding degree needs to be adjusted a little bit. For example, the grinding degree of medium-shallow roasted coffee beans when using hot water is 80% of the pass rate of Chinese standard 20 sieve (0.85mm aperture), then the grindability of hand flushing with ice water is 85% of the national standard 20 sieve (0.85mm aperture).

How long does it take for ice water to make coffee?

In Qianjie, Ethiopia Huakui 5.0 coffee beans are used for ice water hand flushing. The parameters are: V600.001 filter cup, hot water temperature: 90 ℃, ice water temperature 0-1 ℃, powder quantity: 15g, powder / water ratio: 1:15, grinding degree: medium fine grinding (the pass rate of Chinese standard No. 20 sieve is 85%).

In order to compare the effect of steaming time on flavor, the hand flushing parameters are unchanged, and only the steaming time is adjusted. In order to reduce the error, there is no additional stirring except the water stirring during the extraction. Group A was steamed for 30 seconds, group B was steamed for 1 minute, and group C was steamed for 1 minute and 30 seconds. The amount of steaming water was twice the amount of powder, that is, 30g.

Ice water cooking technique: steaming with 30g hot water and extracting with 0 ℃ ice water at the end of steaming. The large flow is injected into 125 grams of ice water for segmentation, and when the water level drops by 1 / 2, continue to inject ice water to 225 grams to stop water injection, and wait for the water level to drop to the exposed powder bed to remove the filter cup to end extraction.

| Group A was steamed for 30 seconds, and the extraction time was 3 minutes 05 seconds.

Flavor performance: lemon, honey, overall insipid.

| Group B steamed for 1 minute, and the extraction time was 3 minutes and 35 seconds.

Flavor performance: sweet and sour berries, honey and plums, slightly sour, slightly thin.

| Group C steamed for 1 minute and 30 seconds, and the extraction time was 4 minutes and 05 seconds.

Flavor performance: rose, berry, mango juice, honey black tea-like aftertaste, full and smooth taste.

Compared with the three groups of steaming, we can see that group A has no flavor, the whole is insipid, only some citrus acidity, a bit like honey lemonade. Although group B has a sense of sour and sweet, but with a slight sense of acidity, the overall coffee is slightly thin; group C has a much higher level, with a creamy smooth feeling and sweet aftertaste, and the whole is full.

Through this comparison, Qianjie believes that after ice water is injected into the second and third stages, the extraction can be improved by stirring with a stirring rod, while preventing fine powder from blocking the outlet.

So how to make coffee with an ice water hand?

Chill the sharing pot first. In the first stage, 30 g of hot water is injected for steaming for 1 minute and 30 seconds. After the end of steaming, 125 g ice water is injected in a circle, and then the powder layer is stirred with a stirring rod to prevent fine powder from blocking the outlet.

When the powder layer falls to 1 / 2, the large current is injected with ice water to 225g, and continue to stir the powder layer to ensure the same launching speed, and the total extraction time is 4 minutes and 03 seconds.

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