How to operate the steps to make coffee ice bricks at home? Does the coffee taste good after being melted into ice cubes?

When I saw that watermelons were starting to be sold on the road, Qianjie knew that summer was coming. As the body temperature climbed, iced coffee was about to become popular on the list.

To talk about the simplest iced coffee, I believe many people will say cold extraction. A few simple steps can lead to a cup of cold drink with good flavor. However, for friends who pursue a fast-paced pace, the filtering step is time-consuming and troublesome. Moreover, the taste of low-temperature extraction also tests beans, so I hope to find a method of iced coffee that is simpler to operate and shorter in time.

Facing such friends, Qianjie came to share today a lazy way to take iced coffee out in just 1 minute. Because it is often frozen into the shape of a cube, it is also called "ice brick coffee." The operation is very simple. It is to freeze the coffee liquor into ice cubes in advance, and then take it out and mix it with water or milk when drinking it to turn it into an American/latte. It not only eliminates the need for a long wait, but also eliminates the need for cumbersome operations., a good gospel for lazy people.

What I want to emphasize here on Qianjie is that this prefabrication method is mainly aimed at friends who are in a hurry to go out. Therefore, compared with the freshly ground version, the fat of the coffee that has been frozen overnight must have long dissipated, and the aroma and flavor will also be There are discounts, but there are many advantages. It is simple, convenient, and most importantly, fast.

In order to take care of the preferences of different groups of people, Qianjie satisfies everyone's three wishes at once, teaching everyone how to use ice bricks to unlock ice American style, ice latte, and ice hand-punch respectively.

Ice Brick American

It is known that Ice-American style consists only of three elements: Italian concentrate, ice cubes and water. It is essentially a light version of a cold drink black coffee. When the concentrate is frozen into ice cubes in advance, the only step we have left is to add water. Minutes are faster than buying a cup of coffee.

On weekdays, the ice American style produced on Qianjie uses a glass cup with a capacity of about 300 ml. When making, 90 g of ice cubes (3 pieces), 160 g of water, and 35 - 40 g of espresso are added. The ratio of coffee, ice cubes and water is roughly 1: 2.25: 4. If you want to prepare ice bricks in the American style, Qianjie will mix them with normal-temperature water in an equal ratio (1: 1). When drinking, the coffee melts faster and tastes more refreshing.

Production steps: First extract coffee, and one handful of concentrated coffee corresponds to one cup of American style. Here, Qianjie uses 20 g of sunflower·warm sun coffee powder to extract 40 g of coffee liquor for 29 to 30 seconds according to the parameters debugged that day. Pour the concentrate into a clean container, then pour the same amount of room temperature water in a ratio of 1:1 and stir well, then carefully pour into the ice tray, and finally send to the refrigerator to freeze.

When drinking, we just need to take out the corresponding number of ice bricks and throw them into the cup, then add drinking water without the cube, and stir fully with a straw or spoon to let the coffee completely melt in the water. A cup of ice and refreshing American style is ready.

Ice Brick Latte

Compared with the refreshing American taste, we pursue more rich and mellow coffee aroma when making lattes. Therefore, when making coffee ice bricks, Qianjie recommends directly pouring the concentrated raw liquid into the ice tray for freezing to reduce the dilution caused by water. Feeling, the fusion effect with milk after melting is better.

When Qianjie makes an iced latte, we will put 90 g of ice cubes in the cup first, and then pour in 200 g of fresh milk and double espresso (36 - 40 g) respectively. The ratio of coffee to milk will roughly fall at 1:5, and ice brick lattes because the concentrate itself is ice, so after taking out the coffee bricks, we can directly pour 150 - 200 g of milk according to our own taste.

What surprised Qianjie was that because the concentrate contained water, the coffee liquor at room temperature would melt into the milk one step before the ice, making the latte taste stronger.

Ice Brick Hand Charge

In theory, a cup of "overnight" hand-brewed coffee must not match that extracted on site in terms of flavor. However, in order to go out early, a customer on Qianjie brewed the coffee one night in advance and froze it into ice bricks. The next day, I will take it out and put it in a take-out cup, and use the commute to slowly melt it. As an office worker, she believes that this operation not only saves time and efficiency, but also allows you to drink the fruit acid taste in coffee, which kills two birds with one stone.

Based on the above experience, Qianjie believes that it is best to use a powder-to-water ratio of 1:12 to 1:13 to make a prefabricated version of ice cream, first to obtain a portion of black coffee with a higher concentration, and then add water after it is frozen. Here, the front street will give you a shallow demonstration of the big navel of Colombia. The parameters are as follows:

Coffee Beans: Boundary Manor·Big navel

Powder amount: 15 g

Powder to water ratio: 1:12

Water temperature: 90 ℃

Grinding degree: EK 43s bean grinder 9.5 grids

Filter cup: Hario V60

Water injection technique: three-stage

Gently inject 30 g of water into the first section for steaming. After 30 seconds, 80 g of water will be injected into the second section, and surround it evenly and smoothly in a small circle. Then wait until the coffee liquid drops and is about to emerge from the powder bed, inject the last section of water with the same method, and continue to wait for the coffee to drip into the lower pot. The total extraction time falls to about 1 minute and 40 to 50 seconds.

Gently shake the brewed coffee evenly, let it cool indoors, then pour it into an ice cube and freeze overnight. When drinking it, we also take it out directly and add a small amount of room temperature water to help it melt completely, and you can get a cup of iced coffee with moderate concentration.

The navel entrance in this way has a moderate concentration, and it tastes like grape acid and a light nutty milk aroma, as well as the tail rhyme of citronella. Although it is not as good as the current ice cream in all aspects, imagine catching the bus (subway) and tasting it after tasting it on the hot summer day. It is definitely a good cold drink of coffee.

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