Can lightly roasted coffee beans be used as ice cream? How to operate hot coffee to cool down and have the best flavor effect?

With a brief surge in somatosensory temperature, Guangzhou, where Qianjie is located, has entered a Schrodinger summer, and iced coffee has returned to in-store sales of Top 1. As everyone has a good heart, Bingshou can not only choose their favorite coffee beans, but also add a chilled taste, mellow and refreshing, which is a "must-have medicine" in hot weather.

Today, when the sun is still shining, Qianjie has sorted out a collection of extraction plans for ice hands, all of which are zero threshold. It is so simple that you can collect it as soon as you have hands.

To make an ice hand rush, what you have to know is...

No matter which kind of coffee is extracted, the parameters we pay attention to are actually carried out around the two key points of extraction rate and concentration. The first extraction rate directly affects whether the taste of coffee is sour, moderate or bitter. The second concentration will change the way we feel when we taste it. It is easy to form a sense of irritation when it is too strong, while masking the flavor, and it is like drinking water. Therefore, as long as the two are finally within a suitable range, the combination of parameters can be adjusted according to circumstances.

Like many ways of making coffee, ice hand brewing is derived from the original hot hand brewing frame. In conventional hot hand flushing, we will get the extraction rate and concentration suitable for a cup of coffee through the coordination of grinding degree, water temperature, powder-to-water ratio, apparatus and water injection technique. On the other hand, ice hand is added to the hot hand to cool the coffee, so if you directly apply the formula of heat flushing plus ice, the coffee will get a suitable extraction rate, but because the ice will melt into water, the concentration is also diluted, so it must taste like tasteless iced coffee water.

Therefore, if you want to get a good cup of ice hand, the core problem is how to keep the coffee at a moderate concentration after cooling. The most common ideas are changing the proportion, adjusting the degree of grinding, using manipulation intervention, and physical cooling. The front street can be roughly divided into four schemes.

The first kind: high concentration and high extraction method

High concentration and high extraction, as the name implies, means high concentration and high extraction rate. The high concentration is easy to understand, which is to ensure that the coffee still has a good flavor after adding ice, while maintaining a full taste, and the operation is very simple, properly reduce the amount of water injected, and then adjust the grinding degree.

Under the same amount of water injection, increasing the extraction rate means giving the coffee more flavor. Ice hand flushing requires us to first separate part of the hot water and replace it into ice cubes, so the amount of water injected will be less than that of conventional hot hand flushing, the extraction time will be shortened, and the latter part of the material will be reduced, thus reducing the extraction rate. Therefore, the term "high extract" here in Qianjie actually allows the cook to squeeze out as much soluble material as possible with limited water, and we can coordinate by changing the method.

Here in the front street, taking the medium-shallow roasted coffee beans-Essekafa Forest as an example, the ice impact parameters of high concentration and high extraction are as follows:

Amount of powder: 15g

10x hot water: 150g

5 times ice: 75g

Water temperature: 92 °C

Grinding degree: 83% pass rate of No. 20 screen (EK43s scale 9, C40 scale 22)

Filter cup: Hario V60

Technique: three-stage style

First, put 75g ice cubes into the lower pot, then pour 15g ground coffee powder into the filter cup and gently pat flat. In the first stage, we use the small flow of 3ml/s to pour 30g hot water around the circle for 30 seconds; 30 seconds later, the second section of 60g water is injected by the same method, careful not to raise the liquid level too high, which is easy to cause insufficient coffee extraction; when the coffee liquid is about to dry, fill the remaining 60g hot water with the flow rate of 3ml/s to ensure that the extraction time falls within 1 minute 50 seconds ~ 2 minutes.

In this way, the Kafa forest not only has a rich fruit flavor like lemon and blueberry, but also highlights the sweet fragrance of melon seeds, light taste, sweet and sour balance. However, as there will be a small amount of broken ice left after flushing, if you do not want the coffee to be further diluted, either drink it as soon as possible before the ice is melted, or take away the ice first.

The second kind: ice flushing method

In the first method, Qianjie uses high-hardness square ice cubes, which means it dissolves slowly, so the coffee liquid cools quickly and avoids the risk of being over-diluted. If the mold in our home is smaller and the ice particles melt faster, when we use the same parameters to make a cup of iced coffee, the effect will be slightly worse, generally showing a heavy sense of water and weak flavor.

Therefore, in order to reduce the concentration caused by excessive melting of ice, we can use the form of "over-ice" to cool down. The brewing parameters of this scheme remain the same, we only need to prepare twice the amount of ice (150g), and then find a filter that can accept ice cubes and effluents. Here, the filter cup is used directly in the front street, and then the coffee liquid is poured directly into the ice cubes. Through repeated washing to achieve the cooling effect

In this way, the Kafa forest is better than the former scheme in terms of concentration and flavor, mainly with the aroma of yellow peach, citrus and apricot, soft taste and sweet finish.

The third kind: mixing method

At the same time, adding stirring in the hand flushing can increase the extraction efficiency of hot water to coffee powder with the help of external force, so as to improve the flavor concentration. For light-to medium-roasted beans, stirring in the water injection stage can accelerate the release of sweet and sour substances, and make the coffee have a better sense of juice and floral flavor. The corresponding ice hand parameters are as follows:

Amount of powder: 15g

Hot water: 160g

Ice cubes: 80g

Grinding degree: the pass rate of No. 20 screen is 80% (EK43s scale 9.5, C40 scale 24)

Filter cup: Hario V60

Three-stage type: 30g, 80g + mixing, 50g

Before filling the water, put the ice in the sharing pot and pour in all the coffee powder. The steaming of the first stage remains the same, keeping the small flow of 3~4ml/s injected 30g from the center to the outside. After 30 seconds, inject 80g of hot water around the circle from the inside to the outside, raise the water level slightly, stop the injection when the timing scale shows 110g, and take out a small spoon prepared in advance to draw 5 times in one direction along the wall of the filter cup, then wait for the coffee liquid to flow down slowly.

When the powder bed is about to be exposed, we will pour the remaining 50g of hot water into the center with a small stream of water. When the coffee liquid is all dripped, we will remove the filter cup and finish the extraction. The time will be about 2 minutes to 2 minutes 10 seconds. Finally, shake the sharing pot and melt all the ice inside, and you can begin to taste it.

The ice-washed Kafa forest with mixing action has a richer sense of acidity and sweetness, with mostly grapefruit, orange, yellow peach, sweet orange and other fruits, with a tea-like tail rhyme, and the final ice cubes give the coffee a clear and moist tonality. Drink full of juice.

The fourth kind: ice insulation cooling method

In addition to the above three common operations, there is a more luxurious method in the front street favorites-"ice bath cooling". There is no need to adjust the grinding degree and powder-water ratio, and the coffee liquid relies on external ice water for physical cooling. This can reduce the paleness caused by melting ice in the coffee, but the disadvantage is that it requires a lot of ice and a long cooling process. Before cooking, we need to prepare a thermometer, the corresponding cooking parameters are as follows:

Amount of powder: 15g

Powder / water ratio: 1:15

Grinding degree: 78% pass rate of No. 20 screen (EK43s scale 10, C40 scale 26)

Water temperature: 92 °C

Filter cup: Hario V60

Water injection technique: three-stage type

In the first stage, 30g water was injected into the steam for 30 seconds, and 95g was injected in a circle from the center to the outside with the medium flow of 5ml/s, which was finished in about 50 seconds. When the water level dropped to 2max 3 of the powder layer, the remaining 100g hot water was injected according to the same method, and the titration was completed in about 2 minutes and 10 seconds. Then cool the whole pot of coffee in an ice-water mixture and wait for the thermometer to show that the temperature drops to 10 °C.

The sweet feeling of the Kafa forest cooled by ice bath is very clear, because there is no influence of ice, so the entrance can feel the fragrance of white flowers and citrus acid, with the characteristics of melon, sugar orange and blueberry, full of sweet and sour, is the richest cup of the four options.

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