The correct way to make coffee with ice cream hands! What is the proportion of water and powder in hand-brewed coffee?

After the typhoon, the temperature rose instead of falling, and the spread of a large amount of water vapor made the surroundings become sultry. Thanks to this, the iced coffee at Qianjie Store is once again "very popular." Especially for ice making coffee, because there are more varieties of coffee beans to choose from, it is a must-order "popular hit" for almost every table.

Interestingly, there are always some customers who will ask Qian Street about the relevant production methods and parameters after tasting the ice cream produced by Qian Street. Because the coffee I make myself is not only not so strong, but also has a less obvious taste. Although Qianjie has shared a lot of ice rush plans so far, through review, it seems that the production of conventional ice rush has not been introduced in detail. So today Qianjie came to share with you how to easily make a pot of delicious ice cream to make coffee!

First, what we need to know is... Qianjie often said that ice hand-flushing is a brewing method derived from the production framework of hot hand-flushing. In hot hand flushing, we will make a pot of delicious hot hand flushing by coordinating parameters such as grinding degree, water temperature, ratio, time, etc., as well as the flushing method and the use of equipment. Ice hand-flushing adds ice cubes to the hot hand-flushing to achieve the effect of quickly cooling the coffee.

But the addition of ice cubes will lead to another problem. If no adjustments are made, the concentration of the coffee will be diluted by the melting of the ice cubes, and the taste will become faint. At the same time, the taste will be as thin as water. So if we want to eliminate the negative effects of melting ice cubes, the easiest way is to increase the concentration of coffee. The best way to increase the concentration of coffee is to reduce the amount of water injected! When other parameters are the same, a suitable reduction in the amount of water will allow the brewed coffee to have a higher concentration. Therefore, the production of ice handwashes often requires less water than hot handwashes!

However, many friends only saw the change in the amount of water and then started making ice hockey, so the results were very unsatisfactory. After all, a good cup of coffee not only needs to pay attention to the right concentration, but also needs to have sufficient extraction rate. To explain the extraction rate simply, it means the proportion of substances dissolved in the coffee to itself. The coffee extraction rate can determine whether a cup of coffee tastes sour, balanced, or bitter. When the substance of coffee is not dissolved enough and extracted enough, there is a high probability that the cup of coffee we rush out will have sharp sour characteristics; if the substance is dissolved too much and extracted too much, then the coffee we get will have a high probability that it will have negative manifestations such as bitterness, astringency, and miscellaneous.

Therefore, if we want to make a delicious cup of coffee, in addition to controlling the concentration, we also need to control its extraction rate. Only by ensuring that coffee has a suitable extraction rate can the taste of coffee not show negative characteristics that are unacceptable to us. To achieve this, as Qianjie mentioned before, we need to coordinate various parameters and water injection techniques to achieve the goal. Abrasion degree and water injection method are two adjustments that Qianjie will make when making ice rush in addition to the amount of water. By adjusting these two parameters, the extraction rate of coffee can be effectively improved. The reason is that finer grinding allows the coffee to have more water-contacting surface area, and the purpose of changing the water injection method is to extend the extraction time so that a small amount of hot water can dissolve more substances in a short time.

Okay, without saying much, let's share with Qianjie how to easily make a pot of delicious ice hockey through three adjustments.

It is worth mentioning that the direct and ice-cold hand-brewing method shared by Qianjie is not suitable for all coffee beans. It is difficult for some coffee beans with elegant flavor and fresh flavor to show their advantages if they are made in this way. Therefore, the Qianjie Association recommends that when using this ice brewing method, they choose some coffee beans with a more prominent flavor.

For example, among the Qianjie bean lists are Qianjie Boundary Estate·Xizhao, Ethiopia·Huakui, Indonesia·Golden Mantonin, Costa Rica·strawberry sugar... So this time, we will use Qianjie to demonstrate using Qianjie Boundary Estate·Xizhao. The iced coffee brewed with it will have a very full grape juice feeling. The parameters are as follows: powder amount used: 15g powder to water ratio: 1:10 (hot flushing is 1:15) Ice cubes used: 120g Grinding degree: 9 scale of Ek43, 80% sieve rate of No. 20 sieve, grinding with fine sugar (Hot flushing is 9.5 scale, 75% sieving rate) Water temperature: 92°C Use filter cup: V60 When everything is ready, we can start brewing! First, inject 30ml of hot water and steam for 30 seconds. The move is to expel carbon dioxide from the coffee beans so that the subsequently injected hot water can better dissolve the flavor substances.

After the steaming is over, we divide the remaining hot water into three sections, that is, each section is about 75ml. Use a smaller water stream to wash it slowly and inject it in a small circle! After we finish injecting each section of hot water, it is best to wait for all the liquid in the filter cup to flow out before injecting the next section of hot water, which can effectively extend the extraction time.

Finally, we just need to wait for the coffee to finish dripping, and we can remove the filter cup and end the extraction. The total time dropped to 2 minutes, which is the same extraction time as the hot rinse. After shaking evenly, we can start tasting the coffee. taste. The taste of coffee is just as introduced by Qianjie, and you can experience a very full grape juice feeling when you drink it! Flavors include grapes, passion fruits, apricot peaches, and a hint of floral fragrance. The taste is cool and the aroma is abundant, and it is very pleasant to drink ~ The above brewing parameters used for medium and lightly roasted coffee beans. When we brew deeply roasted coffee beans, the brewing method is the same, but the values of grinding and water temperature will be slightly reduced, as follows: the amount of powder used is 15g, the ratio of powder to water is 1:10 (the ratio of hot flushing is 1:15), the amount of ice used is 120g, and the degree of grinding: 10 scale of Ek43, 80% sieving rate of No. 20 sieve, fine sugar grinding (hot flushing is 9.5 scale, 75% sieving rate), water temperature used: 90°C, filter cup used: Kono.

So that is the entire content of this issue! Overall, you can find that it is actually quite simple ~ If there are any questions, please leave a message in the backstage comment area of Qianjie, and Qianjie will study it well then ~

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