Is hand-brewed coffee better hot or cold? What is the difference between making coffee with ice and making coffee with hot hands?

"if you want to feel a more comprehensive flavor, Qianjie suggests that you'd better drink hot coffee." This is a suggestion made by Qianjie whenever guests and friends hesitate to choose ice or hot coffee.

As to why hand flushing drinks hot, Qianjie has shared several reasons before, but because it is not intuitive enough, many friends do not understand the difference. Therefore, today in front of the street to do a horizontal comparison, so that we can more intuitively see: why hand coffee should drink hot if you want to drink flavor! (it is worth mentioning that this is also closely related to the reason why some coffee shops charge extra for ice flushing.) you can take a look at the parameters used in the front street when making two boilers. The parameters for hot hand flushing are: 15g powder, 10 scales of Ek43, 92 °C water temperature, 1:15 powder-water ratio (that is, 15g powder with 225ml hot water), and about 2 minutes when brewing. The parameters of ice hand flushing are: 15g powder, 9.5g Ek43 scale, 92 °C water temperature, 1:10 ratio of powder to water (i.e. 15g powder uses 150ml hot water), 1:6 proportion of powder and ice (that is, 15g powder uses 90g ice cubes, but these ice cubes will not completely melt) and cooking time is about 2 minutes.

It can be seen that the difference between them mainly lies in the amount of water and the degree of grinding. Ice hands use less water because it needs ice to achieve a rapid cooling effect, so we need to increase the concentration of coffee by reducing the amount of water. in this way, it will not become a cup of mild "coffee water" because of the melting of the ice. However, due to the reduction of water, the same brewing method can no longer allow coffee to get enough extraction, fine grinding for the previous street, and appropriately improve the extraction rate of coffee. So we can know that the source of the difference is mainly due to the different amount of water used.

Because hand-brewed coffee is not as stressful as an Italian coffee machine, it is difficult to bring out the flavor we need by brewing and dripping alone when there is not enough water. Then under the front street, through an experimental comparison, to help you better understand this sentence. Of course, friends can also give it a try if they are free at home, because it can directly show the difference between the two.

In the next comparative experiment, the front street will use 1:15 and 1:10 powder to make a pot of coffee, the parameters are the same as those listed in the front street above, but the difference is that the 1:10 pot of coffee will not add ice, but will be diluted with hot water. The purpose of this is to make the temperature and concentration of the two pots of coffee similar, better showing the difference caused by the different amount of water extracted.

The coffee beans used this time are Ethiopian fruit Ding Ding, because the brewing method was introduced in yesterday's article, so Qianjie will not repeat it here. It's just that after brewing, we need to measure the liquid weight of the two pots of coffee separately.

Through the measurement, the liquid weight of the pot of coffee with 1:15 powder-water ratio is 195ml, while the liquid weight of the pot of coffee with 1:10 powder-water ratio is 120ml. We each take out a spoonful of liquid coffee (about 1ml) to test their extraction rate, then dilute the pot of coffee with the ratio of powder to water at 1:10 with hot water in 70ml65 °C to make it similar to the one at 1:15, before tasting it.

No kidding, it's really obvious. The extraction rate of the pot of coffee with the ratio of powder to water at 1:15 is 20.6%. It has rich layers and full taste of sour and sweet. The flavor is as follows: citrus, strawberry, cream and berry. After the coffee is swallowed, there will be an obvious return to sugar. It's the taste of honey. While the pot of coffee with the ratio of powder to water at 1:10 has an extraction rate of 18.1%, its layers will be relatively less rich, the taste will be more prominent sweet and sour, almost no bitter rhyme. Flavor performance: strawberries, berries, citrus, after the coffee swallowed did not return to sweet, but even so also belongs to the delicious category. Then the front street poured two pots of coffee to the guests and friends of the store for tasting and blind selection, and then everyone agreed to choose the 1:15 pot of coffee. The conclusion is that everything tastes good, but the 1:15 powder will taste fuller and better than the pot of coffee.

Seeing that some friends here may have to ask, since the amount of water is too little and the matter is not dissolved enough, then we just need to adjust the grinding degree and increase the water temperature to make up for the lack of extraction efficiency caused by the lack of water. In terms of extraction logic, this is indeed true. However, in the process of actual operation, we need to consider not only the relationship between parameters and parameters, but also other problems other than some parameters, such as fine powder.

Finer grinding allows coffee powder to have more surface area in contact with water, but it also leads to the production of more fine powders. Fine powders dissolve faster than conventional particles, which means they are more likely to dissolve all bitter substances. (the water temperature is the same) Qianjie has tested that the grinding is adjusted to 7 degrees of ek43, then all other parameters are constant, and the proportion is used to cook at 1:10, resulting in an extraction rate of 20% of the range of gold cup extraction. Although it looks like a good cup of coffee, it doesn't actually taste that way. Because it does not show any obvious flavor, more bitter and miscellaneous taste.

Therefore, when grinding is too fine, coffee is easy to be overextracted because of too much fine powder. The extraction rate reaches the standard only because the calculated extraction rate is an average, and it can not measure how many sweet, sour and bitter substances there are (so gold cup extraction can only be used as a reference). Therefore, in order to stabilize the ice hands produced in most coffee shops, they will only make slight adjustments on the basis of the original hot hand flushing, and will not try extremely unstable extraction methods for more prominent flavor performance. (unnecessary) and some coffee shops increase the amount of water used by adding powder in order to make the extraction more complete. The result is that the goal can be achieved, but this will increase the cost and price, so most coffee shops will not use this way to make ice flushing.

To sum up, we can know why you want to drink the flavor of hand-made coffee should drink hot. Because the heat flush will have enough water to dissolve the flavor substances in the coffee, the flavor performance will be more complete. (it is worth mentioning that the presentation of flavor is not the purpose of the birth of ice flushing, so the inferior flavor of ice flushing is not the same as that of ice flushing.)

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