Do ice hands make coffee with ice water? What is the extraction principle of Japanese ice hand flushing and hot hand flushing? How to rush?

When surfing the Internet in Qianjie, we can often see some interesting questions, such as: is the ice hand washed with ice water?

If you think about it, it doesn't seem unreasonable to imagine, for example, the American style of black coffee: hot American is made from hot water and iced American coffee is made from ice water. Hot hands are boiled with hot water, while ice hands are boiled with ice water! Yeah! Reasonable! But imagination is always imagination, and the extraction of hand-brewed coffee is not as simple as imagined.

The essence of extraction is in a coffee bean, which contains 30% soluble matter, and what the extraction needs to do is to bring out the soluble matter in the coffee particles through water! However, we do not need to extract all the 30% soluble matter, after all, once 30% of the soluble matter is extracted, then this cup of coffee will be miserable!

Having said that, it should not be allowed to extract too little material, because it will also produce a certain negative taste. Therefore, we need to control the parameters in a reasonable range, in order to obtain the appropriate extraction rate! Controllable extraction parameters are: time, grinding, ratio, water temperature. These factors complement each other, when you change one of the parameters, and then want to obtain the appropriate extraction rate, then the other parameters also need to change!

So, if you want to use ice water to make ice hand flushing, it's certainly possible in theory! Only need to adjust the parameters, then you can also get a cup of coffee with the right concentration! Of course, the premise is that your hand can hold until the end of the extraction.

Note: as long as the concentration is appropriate, there will be a lack of a lot of flavor substances, after all, some things need hot water to extract. The higher the water temperature is, the higher the extraction efficiency is, and the lower the water temperature is, the lower the extraction efficiency is. In other words, the essence of both Italian and hand-brewed coffee is to quickly bring out the substances in the coffee by using hot water.

If you replace this 90 °C hot water with ice water around 0 °C, then, in order to get the right concentration, we have to brew a pot of 200ml ice hand coffee for at least two hours, letting the ice water drip down for a long time to give the coffee a proper concentration, and the flavor of this cup of coffee is not outstanding (because there are a lot of substances that have not been extracted)! Yes, but it is not necessary (ice droplets are not fragrant), so generally our ice hand production is still made with hot water, and then through ice cubes to achieve the purpose of cooling!

So, how should a pot of delicious ice hands be flushed? If we want to make a good pot of ice hand flushing, we must first understand the hot hand punch. After all, the most commonly used way of making ice hand punch on the market is Japanese style ice hand punch, and the production of Japanese ice hand flush is derived from hot hand flush!

The conventional hot hand punch has a relatively complete extraction mode, so it can obtain a more complete flavor substance! And our ice hand flushing is to achieve the cooling effect by abandoning part of the hot water used for extraction and replacing it with ice cubes. But the remaining part of the hot water obviously can not fully obtain the substance in the coffee, directly brewing will appear the phenomenon of insufficient extraction. Therefore, we need to improve the extraction intensity by adjusting other extraction parameters, so as to make each drop of liquid contain a higher concentration. Combined with the dilution of ice cubes, the final coffee flavor can reach the point of hot hand brewing (just close)! The cooking parameters of Qianjie are as follows: hot washing parameters: coffee powder 15g, ratio of powder to water 1:15, grinding scale shallow baked beans 10 degrees of ek43. The deep baked beans are ek43 10.5 scale (75% and 70% of the screening rate of the No. 20 screen respectively), the water temperature is 92 °C for light baked beans and 88 °C for deep baked beans, and the cooking method is three-stage.

Ice impact parameters: coffee powder 15g, powder water ice ratio 1:10:6, grinding scale shallow baked beans 9.5g ek43. The deep baked beans are 10 degrees of ek43 (80% and 75% of the screening rate of the No. 20 screen, respectively), the water temperature is 92 °C for light baked beans and 88 °C for deep baked beans, and the cooking method is three-stage. And the three-stage hot water distribution interested friends can move to this article to understand ha-- "three-stage water injection, how to reasonably allocate the amount of water injected into each section?" ".

Ice water cooking experiment at the end of the front street with ice water for a brew, cooking parameters are as follows: coffee beans choose a better extraction of deep-roasted coffee beans-golden manning, with Italian ultra-fine grinding, powder amount of 20g, powder / water ratio of 1:15, water temperature 0 °C, cooking method is three-stage!

The cooking time is 2 minutes and 15 seconds, and this cup of ice hand flush gives the feeling that it is a cup of ice water with coffee flavor.

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