The difference between the taste and flavor characteristics of hand-made coffee ice and hot coffee

The weather is hot, and there are more and more customers debating whether to drink hot hand or ice hand in the store. Among them, the more frequently asked questions from guests are "is this bean good to drink when it is hot or cold?" Let's share the difference between hot coffee and ice brewing coffee in front of the street.

If you want to understand the difference between the two more deeply, you must understand the cooking logic of the two. From a historical point of view, there is a hot hand rush and then an ice hand rush. Among the methods of ice hand punching, the Japanese style ice hand punch has the widest spread. It can be said that most of the ice hand punch methods now come from Japanese style ice hand punch.

The practice of Japanese ice hand flushing is improved on the basis of hot hand flushing. The ordinary hot hand flushing is to extract the coffee liquid according to the complete powder-to-water ratio (powder-liquid ratio), which shows the flavor characteristics of the coffee bean itself.

On the other hand, ice hand flushing is made by reducing the powder and water to get a stronger coffee liquid, and then adding ice to cool and dilute it. In order to make up for the loss of part of the extraction rate caused by the reduction of water, the degree of grinding will be slightly finer than that of hot hand flushing, or the injection temperature will be slightly higher than that of hot hand flushing.

From the point of view of extraction, although the ice hand has made some adjustments to improve the extraction rate, in fact, the ice hand is missing the hot hand in the back section. Therefore, compared with the flavor and taste of the same bean, the fullness, sweetness, hierarchy and aftertaste of the ice hand is not as good as that of the hot hand. On the other hand, ice hand flushing is better than hot hand flushing in terms of cleanliness and acidity.

In addition, in the case of the same bean, the aroma of hot hand will be richer than that of ice hand. For example, in shallow roasted coffee, some light aromas of flowers and fruits can be smelled more easily in hot hands, while in ice hands, the aromas of sugar and fermentation will be more obvious.

In deep-roasted coffee, hot hands give off thicker aromas of nuts and caramel. On the other hand, the aroma of the ice hand becomes less obvious, with a hint of wine fermentation. Generally speaking, if you want to taste the complete flavor and taste of coffee beans, Qianjie suggests that you try to drink hot hands. If you want a refreshing, heat-resistant effect, then ice hand Chong is more likely to be favored by everyone.