What is the difference between hot American hand-brewed coffee and ice? What is the difference between the water temperature ratio parameters for making hot coffee and iced coffee?

Yesterday, a friend reported such a phenomenon on the front street: He found that no matter what kind of black coffee he had been in the circle for a long time were drinking outside, whether it was American or hand-brewed, when this cup of coffee used new beans that had never been touched before, they would give priority to hot drinks. No matter how much they like to drink iced coffee, no matter how hot the weather was, they would choose the hot method for the first time tasting.

So this puzzled him. Although iced coffee was more in line with their preferences, why did they always choose hot drinks first when tasting a new bean?

It's simple, because hot coffee can taste all the features of a bean, such as the flavor, but not just the flavor.

Why is it better to choose hot coffee when tasting new beans? In addition to espresso, classic black coffee making methods such as hand-brewed coffee, French press pots, and siphon pots all have a common feature, that is, the hot coffee they make is usually richer than iced coffee, or Say a more complete coffee flavor. The reason is that the extraction rate of hot flushing in these methods is usually higher than that of ice flushing.

The reason why this difference occurs is that it is difficult for coffee made in these methods to have extremely high concentration and sufficient extraction like Italian coffee. After all, these methods are all made in a normal pressure environment, so it is difficult to have both high concentration and high extraction rate, and generally only one can choose between. What does it mean? As far as making coffee is concerned, if you want to completely dissolve the high-quality flavor in the coffee, you need to use a lot of water to wash the powder layer. Because hand-brewed coffee does not have pressure assistance during extraction like espresso machines, it is difficult to completely dissolve the flavor substances in the coffee with just a small amount of water.

And many times we need a cup of high-strength coffee, such as ice cream. Because ice cubes are needed to quickly reduce the temperature of the coffee, a cup of high-strength coffee is needed to offset the diluting effect caused by melting ice cubes. But as Qian Jie mentioned, for a method of making coffee by hand, it is difficult to achieve a high concentration of coffee while the extraction rate reaches the standard during hot brewing. Although it is not impossible, it is very, very difficult and very troublesome to do, so basically no one will choose to do this. Therefore, we usually sacrifice some extraction rate if we want to make a cup of hand-brewed coffee with a high concentration. The specific approach is to increase the concentration by reducing a large amount of hot water, and then appropriately increase the extraction efficiency of other parameters to balance the extraction efficiency caused by the lack of water.

For example, in the former street, when the former street is brewed in the bean menu, the parameters used for hot brewing are: 15g powder, 1:15 powder/water ratio, 92°C water temperature, 2 minutes extraction time, fine sugar grinding; while ice brewing uses: 15g powder, 1:10:6 powder/water ratio, 92°C water temperature, 2 minutes extraction time, grinding finer than fine sugar. Even if the fine grinding increases the extraction efficiency, the extraction efficiency of the water reduction is not completely compensated, so the coffee brewed with ice brewing parameters will have a higher concentration than the hot brew, but the extraction rate is relatively low, so the flavor display will naturally not be so complete.

Of course, not only the flavor, like taste, aftertaste performance will produce a certain difference, the specific difference you can understand in the previous articles in the front street, here will not be repeated too much. So that's why Front Street often shares that if you want a full performance of a bean on a hand-brewed coffee, it's best to choose a hot brew. So the above is the difference between hot drinks and cold drinks in black coffee making methods such as hand-brewed, French pressed pots, and siphon pots.

Even if we put aside the difference in extraction rate, assuming that the extraction rate and concentration between ice and hot flushing are exactly the same, if we want to feel the complete performance of a coffee bean, Qianjie will still recommend drinking it hot. The reason is also simple, because the temperature of the coffee will also affect our taste experience. There is often a sharing on the front street. When we sip a cup of coffee, the high and low temperatures bring us a completely different experience. Because the temperature of coffee will affect the multi-dimensional experience such as aroma, taste, and taste.

Let's take aroma first. At the same extraction rate, we can often smell a stronger aroma and taste a richer flavor than iced coffee from hot coffee. Because the main component of coffee flavor is volatile aroma molecules, high temperatures will accelerate the movement of these aroma molecules, making it easier for them to quickly escape and spread from the liquid. Therefore, the aroma we feel from hot coffee tends to be stronger, because they will escape from the liquid in a short period of time, and we will be easier to capture the flavor, because we will be exposed to more aroma., easier to create flavor associations.

Second is the taste. Temperature can be said to have the greatest impact on the taste of coffee. Qianjie often shares that the temperature of coffee will affect the taste of the coffee we drink, because our taste buds 'perception of taste will be affected by temperature. When the coffee temperature is too high or too low, our taste buds will not be so sensitive to the taste, and it is difficult to taste the taste of coffee in detail; when the temperature is right, our taste buds 'ability to perceive the taste will be improved. Or say, the taste you drink will be more obvious, and you can taste many detailed flavors.

To put it simply, although the low temperature of iced coffee can reduce the bitterness of coffee we taste, it also weakens the integrity of the taste, and we cannot fully feel the taste of a coffee. The temperature of hot coffee is usually not too high, so we can taste the taste of coffee better. In addition, different temperatures affect different taste buds and senses. For example, when the temperature is high, we will have a sharper perception of sweetness, while when the temperature is low, we will more easily perceive sourness and bitterness. So this gives hot coffee an extremely rich level of change. As the temperature gradually drops, the taste we taste will be different.

So this is why many coffee guys drink it hot first when tasting a new bean. The purpose is to fully experience the appearance of the bean, know everything about it, and then start to choose to drink it hot according to their preferences. Is it still cold?

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