Beginners to brew coffee by hand, beginners suggest that ice hand brew individual coffee how to make it better.

Guide reading

The weather is so hot that a cup of iced hand-made coffee is like a life-ending artifact. Many friends asked, "Why do you always feel like something missing when you make coffee with an ice hand at home / office?" In front of this article, let's talk about the small details that ice hands need to pay attention to when making coffee!

Detail 1: adjust the proportion of powder and water cooked

Since ice is needed to make hand-made iced coffee, the ice will constantly dilute the concentration of the coffee in the process of dissolving. If you are still making iced coffee with a hot hand 1:15 powder ratio, then the coffee with the right concentration will become a cup of coffee with a faint flavor after adding ice, so making hand-made iced coffee needs to reduce the proportion of powder. increase the concentration of the coffee liquid.

Detail 2: determine the ratio of ice to coffee liquid

On the question of how much ice should be added to the ice hand, many people will adhere to the idea of "going with the fate" and dilute it to their favorite concentration, which is OK ~ if you want each ice hand to have a stable flavor, it is necessary to calculate the ratio of coffee powder to the total weight of (coffee liquid + ice cubes) at 1:15.

For example: to make iced hand-brewed coffee with 15g coffee powder, the total amount of coffee liquid after adding ice needs to reach 225g (15g powder * 15x water). The proportion of powder and water used to make iced hand coffee in Qianjie is 1:10, that is, 15g powder is injected with 150g (15g powder * 10 times water) of water, in which the powder layer in the steaming process absorbs about 25g-30g of water, and the final weight of the coffee liquid is about 120g-125g. So we subtract the total weight of 225g from the total amount of coffee in 120g-125g and find that we need to add 100-105g ice cubes.

Detail 3: adjust the grinding degree of coffee powder

Due to the reduction of the proportion of powder and water, the overall extraction time will also be shorter, so the grinding degree of making ice hand coffee needs to be a little bit finer than that of hot hand coffee. Qianjie suggests that if the grinding degree of hot hand coffee is 80% of the 0.85mm screen pass rate, then the ice hand brew coffee needs to be adjusted to the thickness of 85% of the 0.85mm screen pass rate.

Question 1: if the degree of grinding cannot be fine-adjusted, the water temperature needs to be changed.

When the grinder used by some friends is more difficult to investigate the grinding degree, we can continue to use hot hand grinding, and then increase the water temperature of brewing to speed up the dissolution of coffee flavor substances in water. For example, in front of the street to cook Costa Rican Mozart hot hand punch at a temperature of 90 ℃, then 92 ℃ should be used to make ice hand punch with the same grinding degree.

Question 2: there is a lot of fine powder after grinding, do you still need to increase the water temperature?

No need! If the hand grinder grinding out of the coffee powder has a lot of fine powder, then do not need to adjust the grinding degree and water temperature, only need to adjust the ratio of powder to water when cooking.

Question 3: on the premise of adding 100g ice, must it be cooked in the proportion of powder and water at 1:10?

Not necessarily! This is just the recommended cooking ratio. Everyone's taste is different, not necessarily the proportion of 1:10 is the best to drink ~ if you like to drink with rich flavor and layered feeling, you can use the ratio of powder to water at 1: 10; those who like to drink with balanced flavor or not too cold can use the ratio of 1 to 13; or adjust the parameters according to your own taste.

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