How much ice is added to the brewing method of deep-roasted coffee? how much ice is added to the brewing method of deep-roasted coffee

Most people prefer shallow roasted coffee beans, while few people like to drink deep-roasted coffee made by ice hands.

Qianjie got some answers in his communication with several coffee lovers: "Deep-baked iced coffee tastes like iced American coffee, bitter and watery." Indeed, in daily brewing, hand-made iced coffee made with shallow roasted coffee is easier to produce a refreshing, sour and delicious, less bitter and comfortable taste. While using deep-baked coffee beans to wash ice by hand, it will be a little more difficult to get out of the delicious and comfortable taste. If you are not careful, there will be an obvious bitter taste and a taste as thin as water. Because of this, in the field of ice hand brewing, the sour and sweet feeling of light roasted coffee is obviously more popular than the bitter tone of deep roasted coffee. However, as long as the brewing scheme is proper, deep-roasted coffee can still have a refreshing and comfortable performance. Ice hand brewing is a method derived from hot hand brewing. Compared with hot hand brewing, it only extracts the middle and front part of the coffee, and then uses ice cubes to quickly cool the hot coffee into iced coffee. In order to extract more material from a limited amount of water, it is common practice for ice hand grinding to be finer than hot hand grinding. Put in the light roasted coffee, because the sweet and sour substances of the light roasted coffee are concentrated in the middle and front part, even if the latter part is missing, it can still show a sour, sweet and refreshing taste. The main characteristics of deep-roasted coffee are mellow taste and caramel aroma, in the ice hand flushing, the aroma will not be obvious, the taste is not dominant, if the ice is too much, the coffee will become bitter and water, very bad. Therefore, if you want to get the refreshing and solid taste of deep-roasted coffee, you need to pay attention to the method of water injection and the proportion of ice cubes. The front street uses Golden Manning as a demonstration. Huang Man is the most deeply roasted coffee bean on the Qianjie bean list, with a flavor of nuts, caramel, pine, mellow and high cleanliness.

The amount of powder is still 15g as the standard, and the degree of grinding is moderate grinding (the pass rate of No. 20 screen is 75%), which is slightly smaller than that of hot stamping. The water temperature is 88 degrees (medium to high for deep-baked beans). The amount of water injected is 150ml (the ratio of powder to water is 1:10), and the weight of 75g ice cubes is recommended in Qianjie (5 times the amount of powder). You can also use 120g ice cubes to cool and then de-ice, like Qianjie, to prevent the remaining ice from melting and affecting the taste.

In the front street of water injection mode, the injection method of "30-30-30-30-30-30" is used to inject 30ml into each section, a total of 5 sections. After the first stage of water injection 30ml steams for 30 seconds, the second small flow injects 30ml around the central small circle, and after the delamination shows a central depression, continue to inject 30ml in the third stage in the same way until the fifth stage is finished.

After the coffee liquid has been filtered, remove the filter cup, shake the sharing pot, let the ice mix well with the coffee liquid, and feel the temperature of the sharing pot with your hands. When the temperature drops, you can separate the ice cubes and pour the coffee liquid into the cup.

The coffee taste is mainly bitter, but the bitterness will dissipate quickly after the entrance, the taste is clean and refreshing, and there will be no sense of water.