Ice hand coffee making course gouache ratio hand brewed coffee can I add ice? How does the barista do the ice hand rush?

A friend asked me, can I make coffee with ice? Of course. Generally speaking, stores with hand-brewed coffee can make ice-hand brewed coffee. What's the difference between iced hand-brewed coffee and ordinary coffee? Generally speaking, ice hand coffee requires a finer grind, because ice hand coffee will be diluted by ice, resulting in a lighter taste, so we need a finer grind, and secondly, in order to ensure the concentration of coffee, because the ice has been diluted, we will choose less gouache ratio. The recommended ratio here is 1:10.

We list a scheme of ice hand flushing (there is a slight deviation in the cooking scheme of different beans) first use 15g coffee powder.

We brew a lightly roasted coffee bean, the water temperature is 91-93 ℃, the grinding degree is finer than the normal one, and the powder-water ratio is 1:10, that is, the total amount of water injected is 150ml. We pour 100g ice cubes into the hand flushing pot, and then cook it. We choose 30ml for the steaming water for 30s, then we cook the first stage, the water is 90ml, the time is 1 minute, then the second stage is boiled, the water is injected into 150ml, and finally the extraction is finished in about 1 minute and 45s. Remove the filter cup and shake the hand to make the pot cool. A glass of ice hand is finished, remember to drink early, the ice diluted is not so rich.