Recommend! How to make ice hands to make cold drops of coffee tastes better? How long can the cold extract ice droplets be kept?

After entering the summer solstice, the hottest topic in the fan exchange group is #iced coffee so delicious, everyone shares each other's experience of making iced coffee every day. This article combines the views of some enthusiasts, sorting out some tips on making iced coffee, iced coffee, cold coffee better!

/iced coffee/

Because ice cubes are used to make hand-brewed coffee, they dilute the coffee's consistency as they dissolve. If you are still brewing iced coffee with a hot hand ratio of 1:15, then the coffee with the right concentration will become a watery coffee after adding ice cubes.

Therefore, when making iced coffee, you need to consider how to make the ratio of coffee powder to (coffee + ice) total weight reach 1:15. If you use 15g of coffee powder to make iced coffee, the total amount of coffee liquid after adding ice cubes needs to reach 225g (15g powder *15 times water).

The proportion of powder and water used to make iced coffee in Qianjie is 1:10, that is, 15g powder is injected into 150g (15g powder *10 times water) of water, in which the powder layer will absorb about 25g-30g of water during the stewing process, and the final weight of coffee solution is about 120g-125g. So we subtract 120 -125 grams of coffee from 225 grams to get 100-105 grams of ice.

Since the extraction time of brewed iced coffee will be faster than that of hot hand brewing, the grinding degree can be a little finer than that of hot hand brewing (just a little bit, so that flavor substances can be released faster). Qianjie suggested that medium and light roasted coffee beans can be ground by about 80% of the Chinese standard No.20 sieve, and medium and deep roasted coffee beans can be ground by about 73% of the Chinese standard No.20 sieve. If there is no way to make fine adjustments, you can use the grinding degree of hot hand brewing, and then increase the water by 1-2℃ for brewing.

"Calculation is so troublesome! I use stainless steel ice cubes!" A fan shared such an experience, according to the parameters of hot hand brewing extraction coffee extraction after adding stainless steel ice to cool down. Unlike wine, coffee can be adjusted by the proportion of powder and water brewed, so it is feasible to add stainless steel ice cubes after brewing.

/Cold coffee/

In addition to the long time it takes to make cold coffee, other reasons are why people love it. No need for any production skills, a bottle of beans a night, wake up to drink full-bodied iced coffee. Unlike hand-brewed coffee, which is extracted with hot water and high temperature, the bitter substances extracted at low temperature are much less. By extending the extraction time and fully soaking the coffee powder, it is easier to extract small molecular flavor substances, such as floral, fruity and so on. The coffee extracted by infusion is smoother and richer in taste, rich in aroma and easier to perceive sweetness.

Qianjie suggested that the ratio of powder to water for cold extraction coffee is 1:15, for example: 30g coffee added with 300g normal temperature water and 150g ice cubes, fully stirred and soaked in refrigerator for 12-24 hours. After extraction, filter the coffee grounds with filter paper or fine filter.

One thing to note is that coffee powder used for cold extraction should not be ground too fine! It is suggested that the standard sieve with grinding thickness of 0.85mm has a passing rate of about 80-85%. Although low temperature extraction can reduce the appearance of bitter substances, it is not 100%. If ground too finely, the sweet and sour substances in the coffee powder are quickly extracted and the mellow substances are released. The right amount of mellow substances can make coffee mellow, but after soaking for a long time, it will begin to appear woody taste, reducing the overall cleanliness of coffee.

"After the cold coffee extraction, put it in the refrigerator for 7 days before drinking it! Awesome!" A fan shared such an insight. Is that right? Theoretically, the longer the cold-extracted coffee is placed, the stronger the fermentation flavor of the coffee will be, but when the fermentation flavor is strong, it will cover the taste of the coffee. For those who don't like too heavy fermentation flavor, Qianjie is not recommended to try it easily. The best tasting time of cold coffee is 2-3 days after filtering coffee grounds, and the storage time is recommended not to exceed 7 days.

/Iced coffee/

The production of iced coffee is a combination of drip extraction and low temperature extraction. The equipment and steps of production are more complicated than iced coffee and cold coffee. Ice drop coffee is about using "drops" to extract, so always keep the state of water dripping, in order to achieve the purpose of water droplets dripping, ice drop coffee production requires a special ice drop coffee pot. The coffee after extraction will be cleaner in taste than cold coffee, and the flavor will be more structured and clean than iced coffee.

Qianjie suggested that the ratio of powder to water for making ice drop coffee should be 1:13, and ice drop extraction should be carried out according to the recommended powder loading amount in the ice drop pot manual, and then coffee solution with 13 times powder loading amount can be extracted. Ice drop coffee recommended grinding thickness of 0.85mm standard sieve pass rate of about 85%, so extracted ice drop coffee rich and full of layers.

The ratio of ice-water mixture used for extraction is 1:1, the flow rate is controlled by valve at 7 drops per 10 seconds, and the whole extraction time lasts about 6-8 hours. One thing to note here: the iced coffee extract will be chilled in a bottle for 12 hours before drinking. Because the ice drop coffee just extracted has no taste, only sour and sour feeling but lack of mellow feeling, so after extraction, it should be placed in the refrigerator for 12 hours of low-temperature fermentation, which will make the ice drop coffee appear fragrant fermentation aroma, and the original flavor will also become rich (provided that the container containing ice drop coffee must be clean!)

Iced coffee is different from cold coffee. It will taste better after two days. On the contrary, iced coffee leaves for more than 5 days will appear sour and difficult to swallow. Therefore, the best taste time of iced coffee is within 3 days after 12 hours of low temperature fermentation, and the storage time is recommended not to exceed 5 days.