How much ice cubes should be ground in a coffee ice maker? What is the reason for the weak taste and low concentration of ice-brewed drip coffee?

"Is this bean suitable for making ice? I bought XX beans last time, which tasted delicious hot, but it didn't taste much when I poured ice,"a friend would occasionally ask when buying beans at a Qianjie store.

It is undeniable that there are indeed some beans that are more suitable for making ice cream coffee than other coffee beans, because their taste will be stronger and easier to extract, so even new friends who have just started the game can easily brew a cup of ice cream coffee with rich aroma. However, Qianjie found through inquiry that the fundamental reason why many friends had no taste in the ice was that the parameters were not properly controlled. It was because the concentration and extraction rate of the coffee were very low, which led to the brewed coffee being like a cup of coffee-flavored ice water.

What parameters, ratio, grinding, and water temperature do I need to use for an ice maker to make coffee? As we all know, ice hand-brewed coffee is a practice that evolved on the basis of hot hand-brewed coffee. Its production uses ice cubes in order to quickly cool the coffee liquid, so that iced coffee can be obtained in a short time. But because ice cubes will dilute the concentration of coffee, we need to reduce the amount of water injected and increase the concentration of coffee to balance the dilution effect.

Although everyone knows this truth, many friends only changed the amount of water and did not change other parameters, which led to the situation where the brewed coffee became stale. Why? Because the reduction in water volume reduces the amount of solvent used to extract coffee, if other parameters remain unchanged, this will reduce the dissolved amount of flavor substances in the coffee body, and the taste and concentration will be affected. So if we want to extract more flavor substances with less water, then all we need to do is adjust the parameters we use for extraction.

The specific adjustment parameters will be decided based on the amount of water you reduce. Take Qianjie as an example. The ratio of powder and water used during hot flushing on Qianjie is 1:15, the hot water used to brew 15g of coffee beans is 225ml, and when it comes to ice flushing, it is 1:10, and the hot water used to brew 15g of coffee beans is 150ml. So in this case, the parameter adjusted on the front street is the grinding degree of the coffee powder. Adjust 1 to 2 scales and increase the pass rate of the No. 20 sieve by 5%, so that the impact of the reduction of water volume can be properly balanced. At the same time, avoid the release of bitter substances. However, light adjustment and grinding can still make bland iced coffee, because the reduction of water volume also affects the extraction time. Without changing the brewing method, the extraction time will be shortened by about one-third, which will also reduce the extraction efficiency of coffee. Therefore, we can adjust the water injection method to extend the extraction time and offset the impact of the reduction in water volume, so that we can easily make a cup of delicious ice cream coffee.

Of course, as Qian Jie said earlier, the choice of coffee beans can also be paid attention to. Coffee beans that are slightly more fermented, such as sun exposure, anaerobic fermentation, etc., have a richer aroma, so they can help you make coffee with a more intense flavor. For example, the Qianjie Boundary Manor·Xizhao, Essi·Huakui, etc. in the Qianjie Bean List; and if you want the coffee brewed to taste fresher and taste cleaner, then the choice of coffee beans can be washed coffee beans, such as Kenya Tomato, Panama Poquet Rose Summer, etc. in the Qianjie Bean List, depending on your preferences.

In order to prevent some friends from not knowing the specific parameters and brewing methods, Qian Jie shares the brewing plan for ice brewing again here. The coffee beans used on Qianjie this time are Esther Hathiu from the bean list, and the extraction parameters are as follows:

Amount of powder used: 15g powder to water ratio: 1：10 (Hot flush is 1:15) Use ice cubes: 100g Grinding Degree: 80%~85% screening rate of No. 20 screen (Hot flushing is 75%~80% sieving rate) Brewing water temperature: 92°C Extraction time: 2 minutes The water injection plan is also very simple. First, we still use twice the amount of water as the powder to steam for 30 seconds; After the steaming is over, we divide the remaining water into 3 sections and inject each section in a circle, and then wait until the hot water injected in the previous section has almost penetrated before injecting it into the next section until the target water is completely injected. It is very simple.

In this way, the ice hand-brewed coffee tastes sweet and sour, and has a solid and full taste. We can clearly taste the strawberry, guava, mango, and the elegant floral flavors. It is very good. Of course, Qianjie here is just an example. Other water injection methods are also okay. As long as the extraction efficiency meets the standard, the brewed coffee will be basically difficult to taste bad.

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