What should I use to make coffee with ice cubes? What should I use to make coffee by hand? Does the ice cup have ice?

In yesterday's article, Qian Jie introduced that ice hockey requires ice cubes to quickly reduce the temperature of the coffee. Then a friend asked if he could just let the coffee pass over the ice and remove the ice after cooling down. Because the existence of ice cubes is not conducive to the long-term storage of coffee, if the coffee is not drunk in a short period of time, the ice cubes will melt and further dilute the concentration and taste of the coffee.

Obviously, of course, many coffee shops use this method to produce hand-brewed coffee. But what we need to know is that although iced coffee will not be affected by the melting of ice cubes, it can easily lead to many negative situations, such as coffee warming up too quickly and not enough ice. So if we want to avoid the impact of melting ice cubes on coffee by passing ice, we must first pay attention to the following details to avoid that iced coffee is not so good. 1. Ensure that the coffee can be reduced to a sufficient low temperature. The reason why many coffee shops produce ice cream cups choose not to remove the ice is because the ice cubes not only cool down, but also delay the speed at which the coffee rises to room temperature, allowing the coffee to remain at a low temperature for a long time. Coffee that has been over ice cannot do this. Since there is no ice cube to continuously absorb heat, the coffee will warm up in a short period of time.

If we don't want the temperature of coffee to return too quickly, there are two things to pay attention to. The first point is to make sure that the coffee drops to a sufficiently low temperature before filtering out the ice cubes, and then pass through the ice cubes. The lower the temperature, the longer it will take for the coffee to return to room temperature.

Secondly, you can refrigerate the cup in advance, and reduce the temperature of the cup by refrigerating it, so that when the coffee is poured into the cup, the cup will not affect the temperature of the coffee too much, so that the iced coffee can Maintain low temperatures for a long time.

2. Another shortcoming of controlling the parameters for freezing is that it is not stable enough, because many friends have not been trained in temperature control, and a high probability of judging whether the coffee has dropped to the desired temperature based on feeling when freezing. This leads to the fact that if crushed ice with a large surface area is used, it is easy to melt too much water and cause the risk of excessive dilution of the coffee.

Under normal circumstances, crushed ice of the same gram weight melts faster than old ice, because they are smaller in size and larger in surface area, so the heat exchange efficiency is high. Although this can cool down coffee quickly, it is also easy to occur. Excessive melting occurs. Therefore, if you use crushed ice when making ice cream, and then plan to use ice to make it, then the Front Street Association recommends that you strictly control the time or the degree of melting of the ice, so as to avoid coffee being overdiluted.

But it doesn't matter if you can't do this, we can also try to increase the strength of the coffee a little more to offset the diluting effect of excessive melting. Take Qianjie as an example. If Qianjie plans to make an ice cream hand-brewed by passing ice, and then it cannot control the water conversion rate well, Qianjie will use the following parameters to brew a pot of coffee with relatively high concentration! The coffee beans here take the Qianjie Boundary Estate·Xizhao in the Qianjie Bean List as an example: Amount of powder used: 16g, powder to water ratio: 1:9 (Normal ice brewing is 1:10) Use ice cubes: 100g Grinding degree: Ek43 8.5~9 scale grinding, No. 20 sieve 80%~85% sieving rate Brewing water temperature: 92°C Extraction time: 2 minutes Brewing method: Multi-stage style Here, the proportion of powder and water is increased at the same time a little bit of coffee powder is added. The purpose is to increase the coffee concentration while having more hot water to extract the coffee and improve the extraction efficiency. In terms of brewing, in order to extend the extraction time, we can divide the amount of water that needs to be injected into multiple injection sections. Except for the first section of steaming, other sections use small water flows and circles to inject hot water to control the time. Control it at about two minutes, so that you can get a pot of espresso with a high concentration and a high extraction rate.

After getting the espresso, we just need to add ice cubes and shake it. After shaking to a low enough temperature, we can taste it to see if the concentration and temperature are right, and then decide whether to filter the ice cubes. But to be reasonable, the two methods each have their own advantages and disadvantages, and there is no difference between them. Because the parameters are the same, the coffee produced is not much different. So the specific method to choose to produce depends on your personal preferences ~

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