How many ice cubes and water ratio do ice hands make coffee? What coffee beans should be recommended for iced coffee?

Recently, many friends have come to Qianjie to drink ice hands and make coffee. When making coffee in Qianjie, some questions also arisen coincidentally. Qianjie summed up two questions. The first is the ratio of powder to water and how much ice is added. The second is what's the difference between adding ice first and adding ice later?

-how much ice? The role of ice hand in making ice is to cool hot coffee, so at least enough ice cubes are needed to reduce the coffee liquid to 5-10 degrees Celsius. But we know that if the ice melts and the coffee goes back to room temperature, the coffee won't taste good. So Qianjie suggests that a small amount of ice is needed to keep the coffee liquid cold after it cools. The ratio of coffee powder, water and ice cubes of iced coffee produced in Qianjie is 1: 10 / 10 / 6.7. Take 15 grams of coffee powder as an example, the total amount of water injected is 150 milliliters, and 100 grams of hard ice are added. After brewing the coffee, cool the coffee liquid by stirring or shaking constantly. When the temperature drops to about 5-10 degrees, there is a small amount of ice left in the coffee liquid.

As the temperature of the coffee liquid has dropped, the rest of the ice will melt slowly, so there is no need to worry that the coffee liquid will become too light and tasteless. Note: iced coffee reduces the amount of water injected, so in order to maintain the extraction of flavor substances will not be too much, so other parameters need to be adjusted, of which the easiest way is to adjust the degree of grinding. The second question of adding ice first or later is the order of adding ice. Adding ice first means to put ice directly on the sharing pot and then cook it, which is characterized by the fact that the coffee liquid begins to cool when the coffee liquid is dripped into the sharing pot. After adding ice, the coffee is washed, then added with ice or poured into a cup filled with ice. The characteristic is that the coffee liquid is fully fused and then cooled together.

Qianjie has made this kind of comparison, making two groups of coffee at almost the same time, one with ice first and the other with ice later. After fully stirring and cooling evenly, try whether there is a difference in taste between the two. The conclusion is that there is little difference in the flavor of the two cups of coffee, and the difference is negligible. If you have to find out the difference, the coffee with ice will look cleaner and refreshing, and then the aroma will be more concentrated and more varied when tasted.

Of course, in addition to directly adding ice to dilute cooling, there are two more luxurious ways to quickly cool down. The first is over-ice method, brewed espresso, through 2-3 times of ice, to achieve the cooling effect, so that the ice melts into water to cause the negative effect of coffee dilution is much less than directly added ice.

The second is the ice cooling method. Put the hot coffee in a snow pot and place it in ice cubes to quickly cool down. The advantage is that it will not dilute the concentration of the coffee and will not affect the flavor and taste of the coffee.