The method of making iced coffee introduction to the grinding parameters of ice hand powder and water ice proportion

As the somatosensory temperature rises, it is time for the handlers to delve into ice flushing plans, and there are more questions about ice flushing techniques in front of the street. We need to know that the trick for ice hands to drink well is to make the coffee strong, flavored and cold.

The extraction idea of Ice hand Chong

As we all know, good hand coffee to find the appropriate extraction rate and concentration, generally through the adjustment of grinding degree, water temperature, ratio, water injection techniques and utensils to coordinate with each other.

Ice coffee has more ice than hot hand brewing, and ice does not play the role of extraction. Therefore, in order to ensure that the extracted flavor substances will not be missing too much, it is necessary to adjust other parameters on the basis of hot hand flushing. The most commonly used method is to adjust the degree of grinding, adjust the ratio of powder to water and change the method of water injection. As the water temperature is too high, it is easy to release bitter substances, and it is difficult to save it, so raising the water temperature is not recommended in Qianjie here.

Powder water ice ratio

Because ice cubes replace part of the amount of water that should have been injected, they are separated separately and are not directly involved in coffee powder extraction, which is equivalent to By pass (bypass water). Qianjie summed up the ice flushing scheme of many kinds of coffee beans, and finally considered that the powder-water ratio of 1-10-1-1-12 was the best. The amount of water is too little, the flavor substance released is insufficient; the amount of water is too much, and the concentration is not enough "space" to let the ice act, and the coffee has become weak before it cools down.

In ice hand flushing, ice plays two roles: cooling and dilution. So the amount of ice used depends on the fact that the coffee liquid can quickly drop to cool taste without diluting the concentration too much, making the coffee very watery. In multiple brewing, 1:5 powder ice ratio can melt all the ice and cool the coffee liquid in place. Taking 15 grams of powder as an example, it takes 150 grams for water injection and 75 grams for ice cubes.

When the coffee liquid is all dripped into the ice of the pot, stir or keep shaking to reduce the temperature of the coffee liquid to about 5-10 degrees as soon as possible (just share the pot and feel cold). At this time, there will be a small amount of slowly melting ice floating on the liquid surface. If you do not want this part of the crushed ice to continue to "dilute" the coffee, you can fish it out, but taste it as soon as possible so that the taste of the coffee will not be affected by room temperature.

Fine grinding degree

The purpose of fine grinding is to make up for the deficiency that the extraction time is shortened due to less water injection, and the second is that finer grinding can also release coffee faster. The EK43s bean grinder used in the former street as an example, if a coffee hot shot uses a scale of 10, then the ice rush will be adjusted to 9.5. If you use the No. 20 screen to judge, the grindability pass rate of ice flushing is between 82-83%.

Adjustment of water injection technique

In the same way as the degree of grinding, the method of water injection is also an adjustment parameter made to make up for the short extraction time caused by the decrease of water volume. Take 15 grams of powder as an example, ice flushing requires only 150 grams of water. In that way, if the water is injected as usual, the time will be greatly shortened, so it needs to be adjusted in terms of tactics. The front street will be coordinated by reducing the flow of water and increasing the segments appropriately, so that the total duration is in the range of 1 minute 40 seconds to 1 minute 50 seconds.

Keep the coffee cold

The ice hand of Qianjie products will use 100 grams of high-hardness ice cubes, and the cup will be chilled in advance in the refrigerator, first of all, to ensure that the ice will melt a little slower, and secondly to prevent the coffee liquid from speeding up to room temperature due to the influence of room temperature, thus affecting the taste.

If the extraction is not carried out according to the conventional ratio of powder, ice and water, we can also use the method of freezing or cooling through ice. Over ice is to pour the brewed espresso into a large amount of ice and repeat it several times to achieve a cooling effect, so that the negative effect of coffee dilution caused by melting ice into water is much smaller than that of directly adding ice, but it is a bit ice-consuming. The ice cooling method is to put the hot coffee in a sealed container and place it in ice cubes to quickly cool down. The advantage is that it will not dilute the concentration of coffee, and it is not easy to affect the flavor and taste of coffee.

Choose the coffee beans.

Not all coffee beans are particularly suitable for iced coffee, such as deep-roasted coffee beans. This kind of coffee takes mellow taste and overall balance as the highlight, and its flavor is not as bright as that of medium-shallow baked beans. Hot hand punching can show its characteristics to a large extent, but after making ice hand flushing, it is mainly baked incense, the taste becomes thinner, the overall balance decreases, and it may also bring out a bad touch because of low temperature.

Therefore, Qianjie suggests using medium-and light-roasted coffee beans for ice flushing, which tastes more refreshing, such as Kenya Asalia, Costa Rican strawberry candy, Ethiopian sun-tanned cherries. Of course, if you only like deep-baked coffee, ice may also be your dish.

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