Can watermelon juice and coffee go together? How to make watermelon bubble coffee at home?

In hot weather, there was no problem that couldn't be solved by one piece of watermelon. If there was, it would be eating two pieces…It was already recognized that summer and ice watermelon matched each other best. Recently, Qianjie saw a certain chain brand launch several watermelon-flavored iced coffees, and there was a ripple in his heart, making people want to make a cup to satisfy their cravings.

Qianjie searched the two keywords "watermelon" and "iced coffee" and found that compared with milk, large watermelons with rich juice are more suitable for pairing with refreshing black coffee. In order to enjoy it, Qianjie sorted out three different mixes this time, including Watermelon Bubble American, Watermelon Cold Extract Coffee, and Watermelon Ice Hand-Made. Without saying much, let's start right away!

Watermelon Bubble American

As another summer cool-off artifact, iced carbonated drinks come with jumping bubbles. When you are hot, you can take a sip of refreshing and refreshing. The taste is overbearing but very tolerant to other foods, so it is especially suitable for use as a basis for creative drinks. When combined with coffee and watermelon juice, it not only provides an extra stimulation to the drink, but also further amplifies the fragrance of watermelon and creates a subtle taste linkage between lips and teeth.

As the saying goes, choosing the right ingredients will achieve twice the result with half the effort. First of all, sweeter fresh watermelon is the key, and the more juice it has, the more favorable it will be for us to make it. It is best to choose seedless varieties, so that it is not only convenient to juice, but also can be eaten at any time. That is great!

Ingredients preparation: Fresh watermelon, a bottle of original sparkling water, espresso coffee, ice cubes.

Production steps:

First cut the watermelon into small cubes and throw it into a cup, pound it hard to produce the juice, and then filter all the puree (if you like to chew, you can choose not to filter). If you have the conditions, you can directly use the juicer and then Use the filter screen to isolate the residue, so that you can not waste a drop of juice.

Then prepare a glass, add 80 g of ice cubes, and pour all the filtered watermelon juice into it, accounting for about half of the cup's capacity.

Then replenish with bubbly water until 8 minutes full. Immediately afterwards, use warm sun to mix and extract two Italian concentrates, pour in and you're done. It should be noted that since the transition between hot and cold can easily cause bubble water to react violently, leading to spurt and leaking, Qianjie recommends that everyone slowly pour the concentration on the ice.

Taste the prepared watermelon immediately after stirring in American style. The first bite is the slightly bitter taste of the oil and the irritating feeling of carbonated water. The second bite exudes the fragrance of watermelon and concentrates its own berry acid and caramel feeling. It is especially suitable for sleepy afternoon drinking, which is cool and refreshing.

Watermelon cold extract coffee

Considering that we always adhere to the principle of simpler the food in summer, the same is true for Qianjie to unlock this coffee. As long as you have cold extract at home, it only takes a few simple steps from buying watermelon to tasting it. You can easily make the same style at home.

For the coffee section, Qianjie directly uses the "stock" in the refrigerator. It is a cold extract made from Rose Valley of Colombia. After three days of fermentation, it produces a taste like peach and fermented fruit wine. When making, you just need to put 60 g of ice cubes into the glass, pour in half of the freshly squeezed watermelon juice, and then pour on it with 120 g of cold extract coffee liquor to complete.

Compared with the previous coffee, this cup of watermelon cold extract is softer because the raw materials used are softer, so we can more clearly feel the fermented flavor of beans and drink the sweet fruit aroma brought by ice watermelon juice.

Watermelon "ice" hand rush

Friends who often make ice hockey should know that if this extraction method wants to be good, it must meet three basic conditions. It is strong enough, ice enough, and delicious enough. The principle behind it is high concentration and high extraction. Therefore, if you want to perfectly blend the sweet juice feeling of watermelon with ice cream, you cannot naturally use splicing. This not only weakens the flavor of coffee, but also produces the exaggerated taste of water when adding ice cubes.

In order to prevent the coffee from being over-diluted, Qianjie had a brainwave and remembered the "pre-made dish" we had played before-coffee ice. We put the watermelon juice into the freezer and froze it into pieces to replace the original colorless and odorless pure ice, which should be able to achieve It has both coffee flavor and watermelon flavor. (Before boiling, pour the freshly squeezed watermelon juice into a mold, seal it, place it in the refrigerator and freeze it for more than 5 hours, and remove it before boiling for later use.)

In terms of the choice of coffee beans, Qianjie recommends giving priority to medium-light roasted types, which will not easily cover up the watermelon flavor and make the layers of iced coffee richer. Here, the front street uses Sidamo Elto for ice washing. This bean is produced in the high-altitude area of Sidamo in Ethiopia. When brewed, it has the sweet aroma of lychee, rose and blueberry, and is suitable for hot and cold.

Coffee beans: Sidamo Elto

Powder amount: 15 g

Powder to water ratio: 1:10

Watermelon ice: 4 pieces (100g)

Water temperature: 92~93 ℃

Degree of grinding: EK43s scale-9 grids/C40 hand-operated bean grinder scale 22 grids

In terms of water injection techniques, Qianjie still adopts the familiar three-stage approach. Put 100 g of ice cubes frozen with watermelon juice into the lower pot, then pour 15 g of ground coffee powder into a filter cup and gently pat flat. In the first paragraph, we use a small water stream of 3~4 ml/s to continuously inject 30 g of hot water in circles from the center to the outside and steam for 30 seconds;

After 30 seconds, inject the second section of 60 g of water in the same manner, taking care not to raise the liquid level too high, which may cause insufficient coffee extraction; when the coffee liquid is about to dry up, wrap the remaining 60 g of hot water around a small circle with a small water flow. Pour all. Finally, the extraction time is about 1 minute, 50 seconds to 2 minutes. Remove the filter cup and shake the coffee liquor and watermelon ice well to start tasting.

The coffee made in this way is like ice watermelon juice accidentally mixed into black coffee. It looks very turbid. The caramel flavor, bitterness and sweetness of watermelon are mixed in the entrance. At the same time, it also produces a hint of cucumber flavor. Unfortunately, it is not integrated in the taste. Although it is not difficult to taste bad, it is not amazing.

Okay, that's all for today's fun on Qianjie. If you like it, learn it quickly, and you may also make your friends look at you as a "melon "~

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