How to operate the mixing method ice hand punch? What is the water temperature ratio and grinding degree used for Japanese iced coffee?

As the climate warms up and the steps of spring slowly approach, ice drinks gradually return to the sight of Qianjie Street. The common choices for those who enjoy a cool drink are Ice Drops, Cold Extract, Ice American Style, and Ice Hand Flushes with beans. Regarding the Ice Hand Flush solution, Qianjie Street has shared many articles on it, and has tried many comparative tests for various details, such as the difference between pouring ice first or after, proportion issues, ice cooling by separating ice, stainless steel tube ice blocks, etc. These articles are not保姆-style teaching but are enough to solve the daily troubles of beginners.

However, some friends still report that after trying the solution given by Qianjie Street at home several times, they couldn't achieve the desired effect. The coffee either tasted "clear soup with little flavor" or had a single flavor. Therefore, they asked if there was a more direct and effective way to make ice coffee both rich and refreshing.

With years of surfing experience, Qianjie Street today brings out two sets of ice drink solutions from its collection.Here are some ideas for your summer special drink.

Mixing Method

This ice brewing solution comes from the Kyoto boutique coffee brand KURASU COFFEE, and the equipment used is not complicated. It's all the configurations we use every day, just with an additional small spoon for mixing. It's not only suitable for infusing small amounts of coffee but also has parameters similar to those introduced by the previous street about the Ice Hand brewing solution. Since it adds the action of mixing to improve extraction rates, there are no high requirements for the water pouring technique, making it very friendly for beginners to directly imitate.

Regarding the filter cup, if you like rich and bright fruity acidity, you can opt for conical filter cups, such as the V60; if you prefer a coffee that is round and balanced in flavor, you can prioritize using flat-bottomed cake filter cups to improve the extraction effect. Additionally, try to choose larger ice cubes so they won't melt too quickly when heated coffee. As the saying goes, choosing the right coffee beans means having achieved half of success.For the Ice Coffee, Front Street tends to favor light to medium-baking acidity types of fruit acids, with priority given to regions such as Ethiopia, Panama, Colombia, and Costa Rica. These coffees are often processed through sun-drying, honey treatment, or anaerobic fermentation, resulting in ice coffee that often exhibits a good aroma and a refreshing taste.

As a demonstration today, Front Street picked out the recently popular Alo Hattesa. This bean is produced from the town of Bansha in Ethiopia and is processed through sun-drying. When hot冲, it often reveals an elegant orchid fragrance and a fruity sensation, along with a hint of candy, with distinct flavor layers, making it equally suitable for ice brewing.

Coffee Bean: Alo Hatessa Powder: 16g Water Volume: 150g Ice Volume: 70g (three large ice cubes) Water Temperature: 91°C Filter Cup: V60 01 Number of Grinders: EK43s Scale: 9.5 grains / C40 scale 24 grains

Watering method: three-stage + stirring

The first step is to pour 40g into the coffee powder layer with a small stream and stir it with a spoon prepared in advance, keeping the stirring up and down. Repeat this three times to help the coffee powder absorb water quickly and release soluble substances.

When the coffee liquid in the filter cup is almost dry, about 40-45 seconds have passed, we use a large stream to pour in the second stage of 60g, which does not require stirring here.

In the final segment, pour the remaining 50g of hot water in a small circle using the same flow rate. Using a small spoon, draw large circles along the edge of the filter cup and stir once. Then continue to wait for the coffee to drip through the filter. The complete extraction takes 2 minutes and 1 second.

After thoroughly mixing the coffee with ice cubes, you can taste it. Through comparison, Qianjie found that this brewed Alo ice coffee has a very round tea-like acidity, with a bright sour fragrance of pineapple, citrus, and lime at the beginning, accompanied by a slight caramel aftertaste, resulting in a clear yet rich taste.

Ice shaking method

The second method comes from a famous Taiwanese barista named Amis. Compared to his most skilled stirring, this ice brewing solution involves adding a hand-shaking action after extraction, aiming to allow the ice cubes to fully come into contact with the coffee liquid during shaking, thereby releasing richer aromas and layers.

Considering that the final goal is to produce a sufficiently concentrated hot coffee liquid, and only the factor of the water column affects the process.Therefore, Amis used a large amount of coffee powder, finer grinding, and higher water temperature for extraction. To achieve high concentration and low extraction, he also extended the simmering time and directly pulled the ratio of coffee powder to water to 1:8.

Coffee beans: Alo Hatessa powder amount: 20g Water volume: 160g (powder to water ratio 1:8) Ice amount: 120g (4 large ice cubes) Water temperature: 95°C Filter cup: Origami Grinding degree: EK43s Scale 8.5 grid/C40 scale 20 grid

Water addition method: Two-stage water addition + ice shaking

Step one, first use 30g of hot water to steam the powder layer for a long time. The street habit is to pour around with a small stream, controlling the time to be about 1 minute.

After one minute, start pouring the second section of hot water, 130g, without circling, but keep the water column always at the center point of the entire liquid surface. To allow the flavor substances within the coffee powder to release enough time,When watering, maintain a small stream throughout the process and slow down the flow to allow the liquid level to rise slowly until it is fully added, which should take about 2 minutes and 10 seconds for the drip filter to finish.

The last step is to add 120g of ice cubes to the Scoke pot, pour all the freshly brewed coffee into it, cover it, and start shaking by hand.

When you feel that the coffee has cooled through the Scoke pot with your hands, it means that the cooling effect has been achieved. Find a beautiful cup, use a perforated layer to block the ice cubes, and then you can pour out the coffee to taste.

This way, the brewed Alo can be tasted with an elegant floral fragrance and the sour sweetness of mature tropical fruits. With the interference of the ice cubes, you can more clearly taste flavors such as papaya, mango dregs, dried fruit, and blueberries. It's refreshing and sweet, but the only downside is that it's too "luxurious."

Compared to the previous scheme, the hand-holding brewing method used here on Front Street has a relatively more extreme parameter ratio.Therefore, the control flow capability of the soybean cooker is higher requirements, and at the same time, the soybeans themselves must withstand "pressing", otherwise it is easy to bring out poor taste under the fine grinding and high-temperature water flushing.