Can I add ice to my hot hand-brewed coffee? Why is it best to make hot coffee without ice? What is the best water temperature for ice hockey to make coffee?

Many friends prefer hot brewing when ordering hand-brewed coffee in coffee shops, because as we all know, if we want to experience a relatively complete flavor experience in hand-brewed coffee, then hot brewing is definitely the best choice.

But when the weather is too hot, it is always difficult for us to sip warm coffee, and many friends don't want to give up the complete flavor experience, so they have the idea: "Can you make a pot of hot coffee first and then add ice cubes to cool down? "This is a question that many guests and friends often ask Qianjie in the summer. The purpose is to experience the most complete flavor experience while drinking iced coffee. There is no exception. Qianjie's answer is: "Yes, but not recommended." The reason why it is possible is because Qianjie can meet the needs of customers, but it is not recommended because the consequences of doing so will not only make the coffee less delicious, but also greatly reduce the flavor performance. This is why the production of ice rush requires adjusting various parameters!

Why not recommend adding ice cubes to hot hand-brewed coffee to cool down? You can take a look at the case done under the front street, where a pot of hot coffee is normally poured out with conventional parameters, and then ice cubes are added to reduce the low temperature at a good entrance. The coffee beans used in Qianjie here are the very popular Qianjie Boundary Estate·Xizhao among the bean lists. The coffee brewed with it has a very prominent and highly recognizable flavor. The extraction parameters are: powder amount 15g, powder and water ratio 1:15, water temperature 92°C, grinding degree of fine granulated sugar, sieving rate of No. 20 sieve 75%~80%, three-stage brewing method, and extraction time 2 minutes.

The concentration of the Chinese claw washed out in this way is 1.49%, and the extraction rate is 22.08%. It tastes balanced and has a solid taste. It has the flavors of grapes, passion fruits, apricot peaches, and floral flowers. The overall concentration is appropriate and the taste is outstanding.

Then Qianjie added 100 grams of ice cubes to the coffee until the temperature dropped to the same level as ice, and then the concentration was measured again and the coffee was tasted. Through measurement, the concentration obtained was 1.09%, and the taste and taste were greatly discounted compared with the previous one. Because the original temperature of the coffee was high and the amount of liquid was large, it required a large amount of ice to melt to reduce the temperature of the coffee to cold. This led to the overall performance of coffee becoming plain due to excessive dilution of the concentration. Not only has the taste become very thin, but the taste has also become very faint. Only a few originally strong flavors such as grapes and passion fruit can be felt, and the rest are difficult to capture because they are over-diluted.

So to sum up, you can see that although the coffee with ice cubes does have enough cold water, both the taste and taste are far from being good. That's why Qianjie doesn't recommend adding ice to hot coffee to cool it down, and that's why we need to adjust the parameters when brewing iced coffee. But reasonable, if really can't drink hot, that front street will still suggest that everyone directly choose ice rush. Although the flavor experience of ice hand punch is indeed not as complete as that of hot punch, the difference between the two will not be too big by adjusting the parameters. Not only that, but just as there are experiences in hot coffee that there are not in cold coffee, there are experiences in cold coffee that there are not in hot coffee. For example-very full juice.

Taking Qianjie as an example, when the current street uses the front street boundary line manor Xizhao in the bean list to make ice hand-brewed, the brewing parameters will be slightly adjusted on the original basis: the grinding degree will be changed from the original No. 20 screen. 75%~80% sieving rate to 80%~85% sieving rate, and then the original 1:15 powder-water ratio will be changed to 1:10:6 powder-water-ice ratio. The other parameters remain unchanged, but they are still 15g of powder, 92°C water temperature, three-stage brewing, and 2 minutes of extraction time.

If you are a friend who often watches Qianjie, you should be very familiar with this set of parameters. After all, Qianjie often uses Xizhao to share ice rush, because it is really delicious! The taste of the Chinese claw brewed with this set of parameters is fresh and full, with clear and round acidity, and has the flavor characteristics of grapes, passion fruits and apricot peaches at the entrance. Since there is not enough hot water to extract it to the later stage, the overall bitterness of the coffee will be much less, and the taste is mainly sweet and sour, just like drinking a cup of delicious grape juice.

Since the brewing plan and process of ice brewing are often shared in front of the street, I will not go into it too much in this article. Interested friends can read it through search. The ice cream concentration produced by this formula is just right. If you pursue a stronger and more prominent flavor, then you may wish to further increase the concentration of coffee by adding powder and increasing the proportion of powder and water, for example, increasing the amount of powder. To 20g, then use a powder-to-water ratio of 1:8:6 to make it, so that the flavor of the coffee will become more prominent as the concentration increases, and the taste will become fuller and more rounded ~

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