The method of making cold coffee in summer! Here comes the illustration of the ultra-simple iced coffee tutorial!

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"my life! Iced coffee! " Although this statement is a bit exaggerated, it is undeniable that iced coffee is really a great summer reliever in the hot season!

This ice coffee looks great! Friends who have the conditions to make ice can try it.

Taking advantage of the fact that the weather is not completely hot, Qianjie has arranged several ultra-simple ways to make iced coffee at home / office. Let's learn and welcome the arrival of summer together.

Coffee beans recommended for ice drink in summer

Usually when it comes to iced coffee, people immediately think of it as clean and refreshing, so many friends will choose to make shallow roasted coffee beans with bright acid. However, some friends found that although it is very refreshing after making shallow roasted coffee beans into iced coffee, they always feel a little less hierarchical and full in flavor.

Will there be any coffee beans that can not only be fresh, but also show a soft, full feeling under the production of iced coffee, and will have a very cost-effective coffee beans?

"that must be there!"

Ethiopian sun red cherry coffee beans

Medium and light baking, flavor: mixed berry, caramel, black tea, light fruit fermentation aroma

Red Cherry refers to the "Red Cherry Project" made by Dutch raw bean merchants in 2007. The main purpose of the project is to increase the purchase price of fully mature coffee fruits, so as to encourage farmers to harvest only mature coffee fruits with red exocarp.

This effect not only greatly improves the overall quality of coffee beans, but also because fully ripe fruits have higher sugar content. Therefore, after the whole fruit is sun-dried, the coffee beans can also get a great sweetness and a slight sense of fermentation, bringing a soft and smooth taste to the coffee. It is one of the most sweet coffee beans in Ethiopia.

Panamanian Alida Manor Solar Iron pickup Coffee beans

Medium baking, flavor: peaches, oranges, raisins, caramel, green tea

When it comes to Arida Manor, the first thing that comes to mind is the rose summer coffee beans that may have won the ASD slow sun in the 2019 Bop contest. But the estate grows not only rosy summer coffee beans, but also Kaddura Kaduai, which is common in Central and South America, as well as tin card varieties with clean and quiet flavors.

The most important feature of this Alida iron pickup coffee bean is that it not only has the rich fruit juice flavor brought by the local style and sun drying, but also has the clean characteristics of the iron pickup coffee bean itself, so the coffee is very smooth and full.

The medium-roasted coffee beans on the Colombian demarcation estate, with flavors of grape, passion fruit, preserved apricot, citrus and fermented aroma, are widely concerned because last year's 2022 WBC champion barista Anthony Douglas chose Colombian coffee beans in the competition.

Sidra coffee is a laboratory variety, which is bred by the cross between iron pickup and red bourbon. Later, according to the gene comparison, it was found that the coffee and the original species of Ethiopia had similar genes, so some scholars speculated that the experimental variety of Sidra exported by Ethiopia crossed with the local bourbon coffee species of Ecuador.

The variety of coffee beans has the characteristics of floral and fruity aroma comparable to that of Rosa, showing flavors such as peach, citrus, grape and honey, moderate acidity and round taste. Highlight! The price / performance ratio is excellent.

Method of making iced coffee in summer

The above three types of coffee beans are made into iced coffee in the following ways, all of which can be used for medium grinding. As shown below:

"hand-made iced coffee"

Ratio of powder to water: 1:10 (1g powder: 10g water) Ice cube: 100g + water temperature: 90-91 °C filter cup: V60 cooking technique: three-stage water injection

In order to make the final whole of iced coffee fuller, Qianjie suggests that you first brew out the coffee liquid, shake it well, and then pour it into the ice to cool and dilute. If ice is added first, the concentration of each stage of the brewing process will be different, and the final coffee may be a little thinner.

Ice hand brewed coffee produced in front of the street will use 15g coffee powder. The first stage was injected with 30g steaming for 30 seconds. The second small flow is injected with 60g water around the circle, and when the water level drops 1 to 2, the third small flow is injected around 60g, and the total amount of water injected is 150g ~ and then poured into the ice to shake and cool and dilute.

Note: ice can be prepared more ~ because only enough ice can cool the coffee liquid as soon as possible, and the coffee will not be too light because the ice dissolves too quickly. When we dilute to the concentration we want, we can stop the dilution by picking up the ice.

"making iced coffee with hanging ears"

Qianjie Coffee has a net content of 10g per bag of hanging-ear coffee, which is similar to hand-brewed coffee. The non-woven bag hanging ear bag acts as a filter cup + filter paper.

Powder / water ratio: 1:10 (1g powder, 10g water) Ice cubes: 50g + water temperature: 90-91 °C brewing technique: central water injection ① open the outer bag of hanging ear coffee, tear the seal along the "open" line, open the hanging ear, and hang it on the short cup.

② prepares hot water at a temperature of about 90 ℃. If there is no thermometer, you can open the lid and let it stand for 2 minutes after the water is boiled. The temperature will be about 90-93 ℃.

③ slowly pour 100ml of hot water into the coffee filter bag to make sure the coffee powder is completely soaked in water, then soak for 3 minutes (because the amount of water is so small, it takes a while to soak to ensure that the coffee powder in the bag is fully extracted). Then take the earbag out of the cup and throw it away.

The final step of ④ is to add ice cubes to cool down. You can put large chunks of hard ice directly into the cup, or you can prepare a separate cup with ice, pour the hot coffee liquid into it and stir it to cool and dilute it.

"Cold extract iced coffee making"

Ratio of powder to water: 1:12 (1g powder, 12g water) Water temperature: room temperature apparatus: cold soaking pot soaking time: 12-16 hours cold extraction (cold soaking) coffee can be said to be the most worry-free, but also the least technical way to make iced coffee, that is, it takes a long time to make and can't drink it right away. You can start soaking at dinner time, and you can drink full and clean cold extracted coffee the next morning. Because the cold bubble pot used in front street is 1L capacity, 60g coffee powder will be used for demonstration this time. You can increase or decrease the coffee powder according to the size of your cold bubble pot. The proportion remains the same, but make sure that the coffee powder can be completely soaked after adding water.

Prepare a clean cold bubble pot, pour the ground coffee powder into the filter net of the cold bubble pot, and then pour 720g of room temperature water into the coffee powder to fully moisturize and soak. Then cover the part of the filter, and finally close the lid of the cold bubble pot. Then put it into the refrigerator freezer for low temperature extraction for 12-16 hours. At the end of the extraction, you need to lift the filter to dry the remaining coffee liquid at the edge of the pot, then pour out the coffee grounds and taste it. If 1:12 is too strong, you can make it at 1:13, or dilute it with ice / water when you taste it.

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