Nanny-level detailed tutorial on ice hand-chaining: How does golden Mantelin coffee break out of its lingering charm?

A sunny afternoon, without the air conditioner is 40 °C around the three-dimensional high-temperature "stew", the dazzling light makes everyone's work efficiency begin to slow down, the front street is also trapped in a meal trap, it seems that it is time to refresh yourself with a glass of chilled Mantenin.

The ice-washed version of Qianjie's deep-roasted coffee was "biased" at first. Because we think that the caramelized substance of heavy-roasted beans is more than that of light-roasted coffee, under the extraction formula of ice flushing (ice hand flushing = coffee powder (fine grinding) + 10 times hot water + 5 times ice cubes), coffee first lacks the tail segment, so it is difficult to highlight the final rhyme of Huigan.

Second, espresso will quickly cool and dilute under ice, greatly weakening aromas such as caramel, roasted nuts, toast and toffee. Therefore, a cup of deep-roasted iced coffee with regular brewing often leaves a bad impression of "bitterness and water".

Until a loyal fan of Manning told Qianjie that he had made adjustments based on the previous ice formula, and the final black coffee not only had a pleasant cold taste, but also retained the deep aroma peculiar to Huangman, without bitterness. and even after dilution is extremely mellow, simply not too delicious.

Now, Qianjie will teach you the methods taught by this "man fan". If you make a pot, you will know one or two of them.

It is said that a plate of delicious food is inseparable from high-quality ingredients, and if you want to make good coffee, the first step is to pack beans. Here Qianjie still chooses our "senior veteran actor"-PWN Gold Manning, as the deepest baked one on the Qianjie bean list, Golden Manning has the advantages of large, full and uniform grains, and it is easier to keep the particle size consistent after grinding, and cooking will get twice the result with half the effort.

Fresh and high-quality ingredients are in place, and the next step is how to cook it into a delicacy. Experienced partners all know that the target amount of water injected in the ice flushing scheme is much less than that in hot hands. For example, a cup of 15g coffee powder will be injected with 225ml (powdered water ratio 1:15), while ice drinks only need 150ml (powdered water ratio 1:10). When the amount of water decreases, the extraction time becomes shorter accordingly, and the extraction ends in less than one and a half minutes.

So in order to make up for the flavor substances that are not released in time, many people will think of raising the water temperature, but the end result is counterproductive. In fact, deep-baked beans like Manning have a very loose tissue structure. Once washed with hot water above 90 °C, a large number of internal macromolecules will be extracted in advance. This leads to the smoky, woody and scorching taste of the coffee.

Therefore, when brewing deep-roasted coffee, Qianjie does not recommend that people adopt too extreme parameters to interfere with the extraction rate, because once the situation of extraction occurs, the bitterness of the coffee will completely cover up the original aroma and eventually become a cup of veritable "ice bitter water".

To be conservative, the front street ice flush gold Mantenin scheme is still a slow flow filter cup (KONO, cake cup, Kalita) + coarse sugar grinding + low water temperature, while using a soft range around a small circle, coupled with 1:10:5 powder water ice ratio to brew.

As for the problem that the coffee taste is too thin due to the short washing time, Qianjie will prolong the extraction time by adding segments and flow control. Considering that the amount of water injected corresponding to 15 grams of powder is relatively small, it is difficult to separate more segments, Qianjie tried to use 20 grams of powder to cook, and then injected with 5-stage 40ml hot water (if 15 grams per person, apply the formula corresponding to the total water 150ml, can be divided into 5-section 30ml injection).

Coffee beans: Indonesia PWN gold mantenin powder quantity: 20g ice cube: 100g water injection: 200ml water temperature: 86: 87 ℃ filter cup: ceramic cake cup grind: sugar grinding (Ek43s 10.5scale) water distribution: 40ml+40ml+40ml+40ml+40ml

Put 100 grams of ice into the pot before filling. In the first stage, 40ml hot water is injected around the circle to form a bulging "hamburger". After steaming for 30 seconds, the second stage begins to be injected.

In the second stage, keep the small flow of water in a small circle from the center (slightly larger than the one-dollar coin) into the 40ml. Be careful that the water injection point is not too high to avoid causing excessive disturbance to the powder layer. When the central part of the liquid surface is in the shape of a depression, the third section of 40ml can be injected in the same way, and then the next section of the coffee can be injected again and again until the fifth section of hot water is finished.

After all the coffee liquid has been filtered, the filter cup can be removed, and the final extraction time will fall in 1 minute 55 seconds ~ 2 minutes 10 seconds. By shaking, mix the ice with the coffee liquid and feel the temperature with your hands. When it is cold enough, you can start to enjoy it.

The entrance of the golden Manning iced coffee is not bitter at all. Set off by the low temperature, it not only has roasted aromas of chocolate, maple syrup and nuts, but also has a creamy smooth taste. As the ice in the pot slowly dissolves and the concentration begins to decrease, the coffee becomes mild and refreshing, but the aroma is still rich, and after swallowing, you can feel the residual aroma of caramel and Chinese fir in the mouth.

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Front Street Cafe

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