Do you want to add ice first, ice later or over ice? Which tastes better?

It's autumn! The first cup of milk tea has been finished! How can the weather be so hot?

Since summer is not over, let's continue to talk about the recent hot topic: ice cubes for ice hand-made coffee, first or later? What will be the effect of passing the ice? The cooling of ice hands comes from ice cubes. Unfortunately, ice hands are not boiled with ice water. Because the ice water does not have enough calories to extract the aroma from the coffee, it can only be brewed with hot water, and the ice plays a major role in cooling the iced coffee.

And it also has a certain negative effect, that is, "diluted coffee". Just imagine, if we use hot coffee powder to brew at 1:15, and then add ice to cool, 15g powder you will need to use 225ml water, and then 225ml water needs at least 150g to cool, ice will melt into water, the powder-to-water ratio will change from 1:15 to 115th coffee, then the concentration of this cup of iced coffee you will eventually get must be greatly diluted.

So before making iced coffee, we have to come up with the right proportion to ensure that the ice can cool the coffee and ensure the concentration of the coffee after melting. For example, the ice hand in the front street uses a powder-water-ice ratio of 1:10:7. 15g powder means 150ml hot water and 100g ice cubes. Many friends will think that the final coffee will be very light, right? Actually, it won't.

Because the ice used in Qianjie is about 25g of solid ice, only 4 ice cubes per serving can reach the 100g we need, and the ice will not completely melt after brewing, that is to say, the actual coffee liquid is about 200ml and 20g ice cubes (some hot water will be absorbed by coffee powder), and the coffee concentration is just right.

(the picture shows the weight of hand-brewed coffee with ice cubes picked out after brewing.) when will ice cubes be added? On the question of when ice cubes should be added, it is obvious that there are only two options before or after cooking! If we add ice first, it is our usual practice that the coffee will continue to come into contact with ice during brewing to cool down; after adding ice, the coffee will be mixed with prepared ice cubes after brewing.

So is there a big difference between the two kinds of hand flushing when ice is added at different times? In the case of exactly the same data (that is, grinding, powder-water-ice ratio), there is not much difference. If it is subdivided into one difference, it is that the hand flushing with ice will be cleaner and refreshing. After that, the aroma of the hand flushed with ice will be more concentrated and the flavor will be concrete. Therefore, there is nothing wrong with either of these methods of adding ice. If the coffee is diluted by the continuous melting of ice, would it be better for us to filter out the ice after brewing?

It depends on whether the ice cubes are more or less after cooking, and the hardness and size of the ice cubes are more or less different each time. If there is less left, it may have melted before it is over; if the remaining ice cubes are large, it is really a good choice to effectively reduce the dilution of coffee. However, it should be noted that if it is a store, the product needs to be stable, sometimes over ice, sometimes ice will cause instability, so the choice between fish and bear paw depends on yourself. -END-

Front Street Cafe

No. 10 Baoqian street, Yandun road, Dongshankou, Yuexiu district, Guangzhou, Guangdong province