How do you make coffee with ice hands? What is the ice proportion and parameters of hand-made iced coffee?

Ice hand coffee, in fact, to be exact, is "rapid cold hand brewing", that is, the normal brewing of hot coffee, through the ice to change the coffee liquid from "hot" to "cold" in a short period of time (adding ice to cool down).

Of course, just like going to a coffee shop to drink coffee and learn, only by observing the barista's action flow, it is more difficult to reproduce exactly the same taste, and the difficulty lies in the parameters. No matter which kind of coffee extraction method, the parameters can not be separated from grinding degree, water temperature, powder-water ratio and time. If you use the hot hand brewing coffee scheme to put it directly into the ice hand brewing coffee, the final coffee will become very light and insufficient in taste. Therefore, the first parameter to be changed is the ratio of powder to water. According to the principle of thickening and weakening before hand flushing, less water is injected, and the coffee liquid will be more rich, so after mixing it with ice, it will not be too light.

But at this time, there is a second problem, less water injection, that is, the substance that should be extracted in the later stage has not been extracted, and the extraction rate is insufficient, so that the concentration is enough, but the flavor is not enough. At this time, there are two parameters that can be adjusted, namely, the degree of grinding and the water temperature. By adjusting the grinding degree, the coffee particles are more likely to release coffee substances, and increasing the water temperature can also improve the extraction efficiency. You can choose to adjust the grinding degree according to the actual situation, or you can choose to adjust the water temperature, or both. Qianjie suggests that the degree of grinding should be adjusted first, which will affect another passive parameter-the extension of extraction time, which is also in line with the purpose. The principle is almost done, as for how much the proportion is reduced, how fine the grinding is, and how much ice is added, there is no standard answer, but you can refer to the answer in front of the street. The shallow roasted iced hand coffee produced in front street uses the following parameters: powder quantity: 15g water injection: 150ml ice: 100g grindness: No. 20 sieve pass rate 85% water temperature: 92 degrees Celsius filter cup: V60 first put the ice into the sharing pot, then put on the filter cup, filter paper, pour in the coffee powder. First steam the 30ml for 30 seconds.

In the second stage, 60ml water is injected, and the way of water injection is to circle the center outward and then return to the center. When the water in the powder layer is almost finished, start the third stage of water injection, inject 60ml, the way of water injection is the same as above. The extraction time is 1 minute 30 seconds-1 minute 50 seconds. Finally, shake the sharing pot so that the coffee liquid is fully cooled and ready to drink.