Does cold water brew coffee good? what kind of coffee beans are brewed in ice water? cold water hand brew coffee course

The ice hand brewing coffee shared with you in the past is the method of Japanese ice hand brewing, which is essentially hot coffee cooled with ice. In this article, Qianjie will introduce ice hands who really use ice water to make coffee, don't blink!

Ice water can also make coffee?

Like a normal cup of coffee brewing time is only 2-3 minutes, only the use of high-temperature hot water can force out the flavor of coffee in such a short time. It seems unrealistic to flush with ice water. Just look at the ice droplets and see that they are all in hours.

However, this time, we need to deeply dissect the principle of the substance released from coffee. Basically, this set of hand extraction model we understand is a brewing method derived from a series of brewing theory and practice. For example, someone told you to use this water temperature, this degree of grinding, this way of water injection. It can make good coffee, and in fact it can make good coffee.

However, if you carefully analyze the relationship, such as the relationship between grinding degree and water temperature, and the effect of various ways of water injection on the taste of coffee, you can find other delicious brewing methods (the road to success is not the only one).

Returning to the issue of making coffee with ice water, although the extraction efficiency of ice water is far less than that of hot water, friends who have understood the relationship between the extraction factors of hand-brewed coffee should understand that the higher the water temperature, the better, and the finer the grinding, the better. everything has a reasonable point.

Next, please take a look at the ice water coffee making scheme and analysis of Qianjie Coffee.

First of all, our aim is to use ice water to make a cup of cool and delicious hand coffee. Then in the choice of beans, Qianjie chose Costa Rican blueberries this coffee bean, this coffee bean in the past ice coffee performance is very good, rich blueberry flavor appears to be very comfortable and delicious.

The second is to choose the brewing filter cup, because the extraction efficiency of ice water is low, and the coffee powder will be silted up, Qianjie chose Kalita wave flat-bottomed 3-hole cake filter cup. The reason why the flat bottom is better than the cone is that it will not clog the outlet, and this filter cup itself is slow to enter the water, which fully meets the requirements.

The next step is to choose the grinding degree of coffee powder, mainly considering two factors, whether it will cause siltation and blockage, and whether it will be easy to lack of extraction. After many tests and adjustments, Qianjie decided to use the No. 20 screen to pass the 90% grinding degree and the EK43s scale 7.

Ready to start cooking, we also need two hand pots (one with hot water and the other with ice-water mixture) and spoons for stirring sticks (to prevent blockage).

Put the filter paper on the ① rack and pour in 20g coffee powder. Use hot water containing 96 ℃ to wet all coffee powder and steam for 1 minute and 30 seconds.

After many times of verification, the amount of water in 35ml just moistens all the coffee powder and the minimum amount of water is dripped into the pot, and the longer time of steaming is also to improve the extraction efficiency.

② then uses a hand punch with ice water to fill it, and the water flows around to inject 100ml's ice water, using the impact of the water column to make the powder layer tumble.

③ continue to inject 100ml water when the water level drops to 1 pound 2, and then stir the powder layer with a small spoon to prevent the fine powder from blocking the outlet. Finish the extraction when all the coffee liquid flows into the next pot for 4 minutes and 20 seconds.

The freshly brewed coffee is very cold, and the taste of blueberry is very rich, full-bodied and waterless. It is very refreshing and comfortable to drink in summer.

-dividing line-

Qianjie friends, who have always loved to be dead, decided not to waste the opportunity of this experiment and decided to use soda as an ice source to make iced coffee to see what it tasted like.

The barista is twice as happy.

The cooking method and parameters are basically the same as above, while ice water is replaced by ice soda water. The water for steaming is still ordinary hot water. There was nothing special when the process came to the end of the steaming, until a large number of bubbles gushed out when the coffee was made with soda.

The powder layer was also lifted higher than before, and the interior of the coffee powder was fluffy with soda bubbles. Finally, when the coffee liquid flowed into the next pot, the unsupported coffee powder layer collapsed.

Coffee brewed with soda will have a bitter taste of soda, and the bubbles will dissipate when making coffee, and you won't feel bubbly when drinking coffee.