Is it better to make coffee cold or hot? Why is it recommended to drink hot coffee?

If you often go to a coffee shop to drink hand-brewed coffee and ask the barista whether it is better to brew a certain bean hot or iced, Qianjie believes that the answers you get will most likely recommend you to choose hot brew. Yesterday, a friend complained about this situation on Xiangjie when buying beans, and raised this question: "Why do you have to drink hot hand-brewed coffee? "To be reasonable, the reason why baristas recommend hot water is not that hot water will taste better than ice water. As Qianjie has always introduced, it is because compared with ice rush, we can taste a more complete coffee flavor from hot hand-brewed.

Why is the flavor in hot hand-brewed coffee more complete? Including Qianjie, most coffee shops use a "rapid cooling" method to make ice cream. That is, by adding ice to the coffee to reduce the temperature of the coffee, so that you can quickly get a pot of cold hand-brewed coffee in a short time.

But because the ice cubes will melt during the cooling process, the strength of the coffee will inevitably be diluted. If we don't want to drink a cup of coffee that is as weak as water, then we need to increase the concentration of the coffee so that we can offset the diluting effect of ice cubes. And this approach is not without shortcomings! Its disadvantage is that in order to increase the concentration, we need to reduce the amount of water. Take Qianjie as an example. When making 15 grams of coffee beans in Qianjie, the amount of water used for hot flushing is 225ml, and the amount of water used for ice flushing is 150ml. The significant reduction in the amount of water reduces the extraction efficiency when extracting coffee. The reduction in extraction efficiency means that the flavor substances dissolved by hot water from the coffee will be reduced. Naturally, we cannot drink a cup of hand-brewed coffee with a complete flavor.

So it's not that ice brew is bad, but that when you want to taste the flavor of a cup of coffee well, a hot brew is more suitable. So how big is the flavor gap between the two? You may wish to take a look at a comparison that Qianjie often makes. Next, the front street will use the parameters of ice and hot brew to make a pot of coffee, and then ice brew that pot of coffee will replace the ice with hot water, in order to dilute the coffee to the same liquid volume as the hot brew without lowering the temperature, so that the temperature of the two pots of coffee will be the same! Without the difference in temperature, we can taste the difference in aroma between them more easily and intuitively.

The coffee beans used in this brewing front street are the front street Ethiopia·Huakui in the bean list, because this kind of coffee beans will be bought more, so it should be better to substitute some. Parameters are usually used in the shop brewing, as follows: hot hand brewing parameters: 15g powder, Ek43 10 scale, 92°C water temperature, 1:15 powder water ratio (that is, 15g powder with 225ml hot water), brewing time is about 2 minutes. The parameters of ice making are: 15g powder, 9.5 scale of Ek43, 92°C water temperature, 1:10 powder-to-water ratio (that is, 150ml of hot water for 15g powder), and 1:6 powder to ice ratio (this time, the total ice cubes will be replaced with 70°C hot water), and the brewing time will be about 2 minutes.

The brewing process is skipped directly, and the results are as follows: Hot brewing parameters Huakui Coffee: Through measurement, we know that the extraction rate of this pot of coffee is 20.5%. It smells like we can clearly feel the strong aroma of berries. The flavors we taste when drinking include citrus, strawberry, pineapple, cream, blueberry, and a little floral fragrance. The overall taste is smooth and mellow, with a long aftertaste. Ice-brewed parameter Huaqui Coffee: The extraction rate of Huaqui brewed using the ice-brewed parameter is 18.6%. The aroma of this pot of flowers will be weaker whether it smells or tastes. The flavors we can taste from it include citrus, berries, and a faint floral aroma. The aftertaste will also be short, but overall it is still a good cup of coffee.

Similarly, Qianjie also divided the two pots of coffee into small samples and gave them to customers selecting beans in the store to taste and compare them. The results were not unexpected. Everyone thought that the aroma from the hot flushing parameters would be richer. From this we can know that there is still a gap between the aroma of hot and ice. So when we want to taste the full flavor of a coffee, a hot brew will be a very good choice.

That may only be the time when a friend will say it. According to Qianjie's previous cooking teaching, can we adjust the extraction parameters or methods at this time to obtain a higher extraction rate, so as to obtain a cup of ice hockey with full flavor? Indeed. We can further improve the extraction efficiency of coffee by fine grinding, extending the time, and increasing the water temperature, so that coffee has a higher extraction rate. However, doing so carries the risk of easy over-extraction, and the bitter, miscellaneous taste in the coffee will be easily dissolved, making the coffee difficult to swallow. That's why most coffee shops use the "light to the limit" formula, reducing the amount of water added to the ice and then increasing the other parameters to the minimum. Although there are other ways to solve problems, for most coffee shops, these methods are not pleasing, either increasing the cost of time or increasing the cost of materials. Therefore, most coffee shops nowadays use this method and method to make iced coffee.

Then, as Qianjie mentioned earlier, ice brewed coffee is not bad, but its flavor performance is not as complete as that of hot brewed, so if everyone wants to taste the full flavor of a pot of coffee, then hot brewed is still more appropriate.

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Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473