How to make hand-brewed coffee How to make hand-brewed coffee What is the proportion of powder ice made by hand-brewed ice? Tips for making coffee with ice cream hands!

The production of ice hand coffee is very simple! By using ice cubes, the hot coffee that comes out of hot water cools quickly in a short time. Because of the refreshing taste and lively taste, the ice hand has become the heart of some friends. However, many friends have found that different stores have different insistence on the production method of ice hand flushing. It's fun to say, because their insistence is not on the extraction parameters, but on the order in which the ice is added!

"put ice first, then extract" is the ice hand flushing process adopted by most coffee shops. But there are also many coffee shops that use the method of "extract first and then add ice". As a result, many friends began to study the difference between the two. Is it better to make coffee with ice first? Or will there be a better performance with ice? So today, let's test the difference between them on Qianjie.

What is the difference between them in operation? The way to put ice first is easier to understand, because it is based on the original coffee brewing, adding ice. Before brewing, we will put a certain proportion of ice into the pot, they will constantly come into contact with the released coffee liquid during the extraction process, and then cool the coffee liquid and then melt. When the coffee liquid is extracted, we will shake or stir to make the concentration and temperature of the coffee more uniform.

The process of adding ice is relatively cumbersome because we need to extract the coffee liquid in advance and then pour the coffee liquid into another container containing ice (or add ice to the coffee liquid). Then cool evenly by shaking and stirring.

In the contrast experiment, the coffee beans used in this experiment are the claw of Columbia demarcation Manor, because this claw uses anaerobic solarization treatment, the flavor is more prominent, we can more easily distinguish the subtle differences in taste and taste. The parameters used by the two groups are the same, except that the order of adding ice is different. The parameters are as follows:

Coffee powder: 15g

Degree of grinding: ek43 9 scale grinding, fine sand sugar, 20 screen pass rate 80%

Ratio of powder to water: 1:10

Ice cubes: 100g

Water temperature: 92 degrees Celsius

Water injection mode: three-stage type

Filter cup: V60

Two pots of coffee are brewed at the same time, so first of all, we pour twice as much water into the powder and steam for 30 seconds! After the end of steaming, the second stage of hot water 70ml is injected, and in a higher position, it is injected around with a small flow of water. After the hot water seeps out, we inject the remaining 50ml hot water in the same way.

When the coffee liquid is permeated, we can remove the filter cup and get ready to stir!

After the mixing is finished, test the temperature separately, and then you can start the coffee tasting.

In terms of temperature, the first ice hand flushing temperature is about 7 °C, and then the ice hand flushing temperature is about 10 °C; in the aroma, the kettle with ice will be more rich; and in taste, at the beginning of the taste, Qianjie will think that the ice group will be more prominent, and then the ice pot will be more rich.

The reason why there is such a difference is that Qianjie believes that the degree of melting of the ice is different! Because the ice in the ice group melts continuously throughout the whole process, the coffee is diluted after the melting water, and the concentration will be relatively low at the beginning, while in the ice group, because the ice is in contact with the coffee liquid for a short time, and the temperature of the coffee liquid will be lower than when it was just extracted, so the degree of melting is less, and the coffee will retain a certain concentration at the beginning. But with the passage of time, the ice in the later ice group melted, and there was little difference between the two. If there is no direct comparison, most of the friends will not be able to drink the difference.

So Qianjie believes that the difference between the two is only in the first few minutes. If the amount of the cup is not large, or the ice is not hard enough, and the ice is relatively "thin", it will be more appropriate to add ice after making the ice hand; and if, as in the front street, people tend to use easier and consume less utensils, then "ice first" is simply not appropriate.

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