What is the percentage of powdered water ice that ice hands make coffee? How to make iced coffee tastes better?

When it comes to the tips for ice hands to drink well, apart from what to choose from coffee beans, what people are most concerned about is how much ice should be added. Then let's talk about ice cubes with you today. What kind of role does ice play in ice hand punching? Unlike conventional heat flushing, ice hand flushing adds the "supporting role" of ice, and it does not play the role of extracting coffee. In other words, ice cubes replace the hot water that should have been injected into the coffee powder and are carried out separately, equivalent to By pass (bypass water). If still according to the heat parameters, coffee tends to become as light as water, in order to ensure its proper concentration, it is necessary to adjust the extraction framework.

In the ice hand rush, the first task of ice cubes is to cool down. Hot coffee can quickly cool into ice before all the ice has melted. Second, sharing the ice in the pot has to "help" us dilute the coffee liquid, so the ice has to be included in advance when calculating the total amount of water. Based on the above two points, when we decide on the amount of ice, we will see if it is enough to make the temperature drop to a chilling effect quickly without diluting the concentration too much, resulting in a very watery taste.

How should the proportion be allocated? When choosing the proportion of powdered water and ice, we need to know: there is less water and ice, the release of flavor substances is too little, and coffee is easily underextracted; there is more water and less ice, and there is not enough "space" in the concentration to allow the ice to spread, and the coffee has already become weak before it cools down. After summing up the ice flushing scheme for a variety of coffee beans, Qianjie believes that the powder ratio of 1 10 to 1RU 12 is the best, and it is not easy to overturn because of the proportion problem.

Refer to the products of Qianjie stores, a single cup of coffee uses 15g coffee powder, the ratio of powder to water is 1:10, that is, a total of 150g of hot water is injected, and the rest is made up by ice cubes. If you press the ratio of hot flushing powder to water at 1:15, you also need to add about 75 grams of ice. What are the rules of ice cubes? Friends who have come to the Qianjie store to drink iced coffee should have noticed that when they produce ice drinks in Qianjie, they will open the frozen layer of the refrigerator and take out the old ice stripped out in advance, not a homemade ice machine. Will the use of old ice and new ice have a great impact on extraction? To this end, Qianjie did a comparative experiment on ice cubes. The same coffee bean was extracted with the same parameters, and the newly prepared tender ice was compared with the old ice that had been frozen for several days.

The old ice is a homemade ice cube of 25 cubic centimeters. Basically, a single ice cube weighs about 30 grams. Four ice cubes are used at a time, weighing about 120 grams. Tender ice is taken out from the ice maker for direct use, the volume such as dice is large, mostly irregular shape, also weighing 120 grams.

Coffee beans: 15g jadeite manor green standard roses summer grind: 20 standard sieve 85% (EK43s scale 9.5) powder water ice proportion: 1:10:8 150g hot water + 120g ice temperature: 92 ℃ filter cup: Hario V60 two groups of ice hands after shaking cooling, the flavor is almost the same, showing a hint of green tea and soft citrus notes, and with a little honey sweet. At room temperature in the air-conditioned room, all the ice in the ice-making unit melted in 9 minutes, while the old ice group melted in 17 minutes after washing. After the ice melts, the taste becomes lighter. When the hot coffee was cooled to 5: 10 ℃, the ice cubes of the two pots of coffee were compared, the crushed ice left on the liquid surface of the old ice group was more complete, and the melting rate was significantly slower.

If there are conditions, use the old ice bar ~ from this small experiment, we can see that the old ice frozen for a long time in a low temperature environment is obviously harder, and the larger volume makes it melt more slowly than the newly made ice grains. the chilling effect of coffee is naturally maintained for longer. Therefore, if the ice particles made by the ice grinding tools we have on hand are too small, when we have a plan to make ice hands, we might as well freeze enough old ice in advance. In this way, in the formal brewing stage, the target amount of ice can make the coffee diluted to a moderate concentration, while bringing just the right cold taste.

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