How many grams of powder do you need to use for ice hockey? What is the difference between hot hand-brewed coffee and ice hand-brewed coffee?

I don't know if you still remember, Qianjie shared a very interesting topic with you last year-"Why do some coffee shops charge more for ice cream?"

The reason is that the price of ice hockey in some coffee shops is more expensive than that of hot hockey. As a result, some customers and friends will always ask carefully during the ordering process recently: "Do you need to add more money? "Qian Jie thought that this was a very interesting phenomenon, so he also made a corresponding answer. The reason why many coffee shops charge more expensive ice brewing is not because the ice brewing process is more complicated, but that it requires the use of more coffee beans. Therefore, in terms of selling price, the price of Bingchong has increased due to the increase in costs. Immediately afterwards, the guest and friend asked the second question: "Then why do we need to add powder to the production of ice hockey? "Good question! The purpose of adding ice powder will vary depending on the way the coffee is made, but we can all summarize it as making the iced coffee delivered to the guests more delicious! Because the street has often shared tweets about ice rush in the past two days, I believe that all of you are somewhat influenced by the practice of ice rush. Conventional ice making is something that Qianjie has always shared. By directly adding ice cubes to cool the coffee, you can quickly and easily get a pot of cold and refreshing hand-brewed coffee.

However, this practice has a disadvantage, that is, we cannot use a large amount of hot water to completely dissolve the flavor substances in coffee like hot hand-washing. Instead, we need to reduce the amount of water and increase the ratio of powder to water to obtain a pot of high-concentration coffee. The only way to avoid the texture of the coffee being degraded due to the melting of ice cubes. The following picture shows the heat and ice rush parameters used in Qianjie. You can see the difference between the two.

Hot hand-brewed ice hand-brewed powder quantity 15 g 15 g brewing water temperature 92° C 92 °C grinding degree ek43 10 scale Ek43 9.5 scale powder water ratio 1:151:10 Use ice cubes 0100g brewing time 2 minutes 2 minutes

Although 15 grams of coffee powder are also used, the amount of water used for hot flushing and ice flushing is completely different. The powder-to-water ratio for hot flushing is 1:15, and we need to inject 225ml of hot water when brewing; while the ice flushing is 1:10, and the hot water that needs to be injected is 150ml, and then it is paired with about 100g of ice cubes.

Compared with hot flushing, the amount of water injected into ice flushing has been reduced by a full 75ml, so the amount of coffee liquor that is flushed out will be relatively small, but relatively, the concentration will be relatively high. After being diluted with ice cubes, it will become a cup of normal concentration. Iced coffee with appropriate extraction rate. The cup size is about 200ml, which happens to be a single cup of coffee. However, the proportion of Qianjie is relatively small, because the ice cubes used in Qianjie are relatively large and hard, and it will not melt quickly, so a relatively small proportion can be used to make the coffee flavor as complete as possible.

The ice cubes in some coffee shops will melt faster because they are not as thick and smaller. If you use the same powder-to-water ratio as Qianjie to brew it, the obtained coffee will be over-diluted due to the rapid melting of the ice cubes before leaving it for a long time. It will taste light and thin, like a cup of coffee-flavored water (exaggeration). If you don't want such a negative situation to occur, the store will have to use a higher powder-to-water ratio when brewing and rush out stronger coffee to balance the dilution of the ice cubes. For example, 1:7 or 1:8. A higher powder-to-water ratio means that less water will be injected, which means that the final coffee will be reduced. If the amount of liquid is too small, the coffee can easily be drunk by the guest in two sips. Therefore, some coffee shops will increase the liquid volume of coffee by adding powder to keep the cup volume within a certain range so that guests will not drink it in two sips.

Of course, in addition, there are also merchants who increase the amount of powder purely to give the coffee a better texture. By adding powder to increase the dissolved flavor substances (increase the concentration), the taste of the coffee will be stronger and the taste will be fuller. The overall texture of the iced coffee will be improved with the increase of the amount of powder.

If you have not tried it, Qianjie recommends you to try it, that is, fix the ice brewing parameters other than the amount of powder, and then increase the amount of powder by 2 to 3g for brewing. The brewing methods and parameters are in detail in the tweet "How to Make a Good Pot of Ice Hand-Made", so Qianjie won't introduce it too much here.

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